عيسى Ataya

• Heading a team of 350 people and reporting to the General Manager of the company
• Manage operation of eight restaurants with four different concepts in Dubai
• Develop menus that offer guests value for their money, in consultation with the Brand Chefs and F & B Executives from Headquarters
• Develop the yearly budget in consultation with Finance Director and arrive at the breakeven point for each of the restaurants
• Ensure a consistent, profitable operation while maintaining the highest standards of quality. Ensure the highest standards of service and cleanliness are maintained and assure the 100% customer satisfaction
• Oversee and direct all aspects of food & beverage operations to achieve optimum departmental profit maintaining at the same time, the optimum quality level of food, beverage, & service
• Communicate, coordinate & co operates with other Division / Department Heads at Head Quarters to maintain Inter - Departmental working relationships
• Control & analyze on an on going basis Sales, Costs, Quality and Presentation of food & beverage items, Service Standards, Condition of Facilities & Equipments and guest satisfaction
• Interview, hire, do performance appraisals, evaluate, coach, counsel and take disciplinary actions to ensure the appropriate staff productivity & efficiency
• Develop training plans for all Brand Chefs, Managers and F & B executives in accordance to the company standards
• Monitor local competitors & compare their operations with International Leisure food & beverage operations to offer better service at competitive rates

• Headed a team of 45 and reported to the Food and Beverage Director
• Planned & organized special banquets and events
• Provided the customers the best in terms of food and service, efficiently and economically
• Monitored the performance of the staff to ensure the high competitive standards are always maintained within the stipulated cost while achieving customer satisfaction.
• Briefed the food and beverage manager on a weekly basis on planning the events related to that period
• Suggested improvements to menus, work methods, and procedures, which help to reduce overheads and increase sales.
• Sought the approval of the management for the required changes related to the running of the operations

• Headed a team of 15 and reported to the Restaurant Manager
• Acted as team leader within the Food and Beverage operation
• Assisted in the effective and efficient management and delivery of all Bar, Restaurant and Conference Food and Beverage activities
• Promoted a customer focused culture within by example and by encouraging in house training of all team members through an agreed training plan.
• Supervised and scheduled food and beverage staff
• Ensure customer satisfaction by excellent service
• Resolved customer complaints, as well as internal conflict amongst staff
• Ordered and maintained inventory control costs
• Participated in the recruitment, selection, and training of staff