F&B Team Leader
Bab Al Shams Desert Resort and Spa
Total years of experience :2 years, 4 Months
Bab Al Shams Desert Resort and Spa, a member of the Meydan Group of Hotels, is a 5 star luxury Resort Located in the desert roughly 30km inland from Dubai. This remarkably unique resort offers the opulence and luxury associated with a world class hotel while delivering an intimate personalized service to our guests.
• Responsible for the daily operation of the all-day dining restaurant with individual buffet set up for breakfast, lunch and dinner as well as an extensive brunch service on Fridays and all day Ala carte service.
• Managing par stock levels are upheld, inventories of all equipment is done, personally responsible for the general maintenance of the outlet, managing staff relations, duty schedules and the continued evaluation and motivation of the staff.
• Personally involved/ in charge of the strategic planning, presentations and concept development for the revamp of an existing outlet to boost revenue generation.
• Events: a very busy events/ catering division of the hotel has led to the organizing and management of various events ranging in size and complexity; car releases (with national press coverage), catering the Dubai World Cup Gala Dinner (850 top VIP), The Dubai World Cup (75 000 people), World Show Jumping Championships (4500 people), Arabian Travel Market (Abu Dhabi Block), Christmas brunch (1500 lunch service), Easter Brunch (950 lunch service
Trainings done: Effective Body Language, General Beverages and Cocktails, Cigar knowledge and service, 5* Wine Service and Knowledge, VVIP service techniques and etiquette, HACCP level 2.
Bo House Café, located in JBR Dubai, is part of the Roberto Cavalli Club Group and is a one-of-a-kind venue for a relaxing experience with a beach side location seating up to 375 guests. Shisha and an international variety of dishes and drinks are offered to guests. As it is affiliated with the Roberto Cavalli group, a higher level of standards and service are expected and maintained. Average revenue ranges between 800k - 1.3mil AED per month, with an 8% increase in the last year.
* Responsible for the overall supervision and operation of the outlet and liaison with the manager as well as taking full operational control in the absence of the restaurant manager. The implementation of policies and practices as prescribed by the management.
* Assisting the manager in the evaluation of staff and selection, training and continuous motivation of the employees of the outlet. In total 32 service staff and 28 kitchen staff.
* Additional tasks: ordering of general stock and monthly inventories, maintaining staff attendance and sending monthly summary report to HR for salary clearances, supervising any maintenance jobs, organizing and controlling events, market research for potential new outlets and communications with HR for any staff related queries or actions, Planning and administration of annual leave schedules, any administrative duties, drafting Memorandums and setting up weekly staff duty schedule.
IEB Higher Grade Matric exemption Bcom Business Law - University of Potchefstroom - Did not complete Studies