Iszeran Ismail

Work Description :

Maintained and achieved a fine balance between food and beverage sales, labor costs and profit margin
Performed regular analysis of food and beverage prices to sustain competition in the restaurant
business
Organized food and beverage events to attract customers
Ensured vendors are providing items as per purchase order and agreement on quality terms
Performed menu planning and pricing
Checked weekly payroll information
Maintained correct opening and closing inventories of the bar
Ensured adequate stock of wine, beer, and liquor manufactured by reputed companies

Work Description :
Areas of responsibility include Food and Beverage &Culinary. Position works with direct reports
(department heads) to develop and implement departmental strategies and ensures implementation of
the brand service strategy and brand initiatives. The position ensures Hotel Operations meet the brand's
standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and
maximizes the financial performance of the department and developing positive owner relations.
Develops and implements property-wide strategies that deliver products and services to meet or exceed
the needs and expectations of the brand's target customer and employees and provides a return on
investment.
Major Event: Red bull air race Putrajaya (Main Caterer)

Work Description :
Look after 23 conference room and 500 covers capacity ballroom.
Specialist in Outside catering services and Pullman Hotel is the panel for PICC convention centre event
(F&B) and SIC sepang circuit. Monitor others 5 F&B outlet
Duties and Responsibilities
- Manage the day to day operation of the Food & Beverage within the Hotel, ensuring the standards of
service are delivered
- To ensure the effective management, motivation, training and development of all team members
- To ensure all Hotel facilities comply with all relevant legislation relating to health and safety, food
hygiene regulations and licensing legislation
- To ensure the use of current Standard Operation Procedures by all team members within the
department.
- To ensure the punctuality and time keeping of F&B team to meet Rota requirements.

- To ensure all staff have job descriptions and are aware of their responsibilities
- To motivate team in achieving incentive targets through product knowledge training and on the job
training.
- Increase profit through driving up sales, and minimizing costs.
- Apply and maintain a high quality service at all time within the team.
- Maintain good working knowledge of all menus and content of the dishes in order to make
recommendations and active up selling.
- Operate within all Company policies and procedures
- Monitor guest feedback in relation to service, products and promotions and review according with the
Director of Food & Beverage
- Be proactive during service peak times maintaining a highly visible profile in outlets
- Confer with the Director of Food & Beverage on reports, forecasts, budget, marketing plan, festivals
and special promotions
ACCOMPLISHMENT
- Selected as best department scoring the high grade in trip advisor
- keep Pullman in no 1 among 5 hotel surround Putrajaya