إسماعيل محمد

•Lead the Food & Beverage Operations Team to achieve company targeted growth.
•Managing overall responsibility of business operations from planning, organizing, directing, controlling, and reporting of the entire Food & Beverage Operations.
•Achieve budgeted revenues & expenses and maximize profitability related to the food & beverage department.
•Keep Track of Daily, Weekly and Monthly Sales of all catering projects and work closely with all onshore team members to reach the Sales target.
•Managing team of 150 onshore catering staff and providing Catering Services for multiple locations in Brunei Darussalam.
•Compute KPI’s from operating budgets and actuals and support with analytics.
•Review Actual vs. Menu Costs variance analysis and generate monthly report on Direct Cost and Revenue.
•Review and Investigate weekly & monthly F&B Wastage Reports.
•Implement a comprehensive marketing plan on a yearly basis in coordination with the marketing and Business Development Department.
•Create and review catering annual budget report and take part on onshore & offshore business expansion plans.
•Responsible for HSE compliance within the catering services.

Responsibilities:
• Review and Analyse Catering Operations Costs for 7 Fine Dining Restaurants on a monthly basis and recommends alternatives to reduce costs.
• Handling daily Industrial Camp Catering preparation of 12000 Man Days with Consideration from Head Chef.
• Maintain daily Quantitative and Qualitative control of catering service.
• Administering proper procurement of food/supplies, storage of food, food production, food sanitation, customer relations and internal accounting controls.
• Work closely with the catering sales, culinary, operations & retail teams reporting to the Operations Manager. Ensure main focus is to grow the Catering brand equity, revenues & margins in line with, or exceeding, annual business plans, by creating memorable hospitality experiences and loyal customers.
• Generate reports on Actual vs. Menu Costs and analysis the Direct Cost and Revenue on monthly basis.
• Review and Investigate weekly & monthly F&B Wastage Reports.

Responsibilities:
• Actively participate in the strategic planning, marketing activity plan, and ongoing development of the hotel, including budgeting and revenue forecasting.
• Delivering superior food and beverage service and maximizing customer satisfaction.
• Coordinate daily ‘Front of the House’ and ‘Back of the House’ Restaurant & Camp operations
• Estimate future needs for goods, kitchen utensils and cleaning products, Ensure compliance with sanitation and safety regulations.
• Recommend ways to reach a broader audience (discounts and social media ads)
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operation
• Handle direct cost related queries and recommend resolution of issues.
• Control operational costs and identify measures to cut waste.

Responsibilities:
• Implement and Monitor processes & initiatives designed to achieve highly profitable results and superior service in all facets of Food & Beverage.
• Implement effective cost control of food, beverage and payroll costs throughout the F&B division.
• Prepared Catering reports summarizing the forecast company business activity and financial position.
• Supervised employees in the Food & Beverage Staff and responsible for the overall direction, coordination and evaluation of this unit.
• Ensure compliance with Hygiene, Quality Management and Safety regulations.
• Appraise staff performance and provide feedback to improve productivity.

Responsibilities:
• Developing the catering business from scratch and prepare project scheduling and timeline to run the project.
• Create and prepare the menu cost and sales cost.
• Prepare the menu ingredient preparation accurately.
• Prepare the purchasing plan and provide suppliers for all equipment's.
• Coordinate with the supplier for daily supplied materials.
• Prepare stock /inventory tracking system for cold and regular store.
• Ensuring compliance of catering operations in line with contractual and legal obligations.
• Review Actual vs. POS Sales Report and reconcile variances if any.