Johnny Raffoul

1. Responsible for organizing, directing, supervising and assisting in the preparation and service of all
food and beverage based on standardized recipes for the Restaurants, Room Service, Banquets and
Beach Resort while maintaining the highest standards to produce an appealing and appetizing product.
2. Responsible for ensuring the cleanliness sanitation and safety in the kitchens service stations FOH
BOH work and storage areas while minimizing waste and maximizing cost/production ratio.
3. Plans meals and service while directing and guiding the Chef with various assignments.
4. Assure the completion of weekly schedule and shift duties.
5. Completion of monthly inventory.
6. Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
7. Ensuring that services meet customer specifications.
8. Ensure the Quality of meeting room set-up.
9. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements
are met.
10. Work with the Chef, Outlets Manager and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
11. Minimize number of customer complaints.
12. Ensure Staff professional attitude and proper meeting Hotel appearance and uniform standards.

1. Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
2. Manage the standards of service delivered by the F&B employees. 3. Preserve excellent levels of internal and external customer service. 4. Design exceptional menus, purchase goods and continuously make necessary improvements
5. Approve all F&B requisitions. 6. Lead F&B team by attracting, recruiting, training and appraising talented personnel
7. Ensure that all F&B areas are inspected in a timely manner and are in compliance with the Hotel´s
standards.
8. Maintain proper consumption levels. 9. Establish targets, KPI’s, schedules, policies and procedures 10. Maintain accurate daily and weekly punch details for service staff and processes required reports to the management regarding sales results and productivity.
11. Prepare proper forecast and reach desired revenues.
12. Maintaining effective cost control in all areas of the F&B department.
Acts as MOD (Manager on Duty) during the General Manager’s Absence:
o Ensure the efficient running of floor operations.
o Supervise All the Hotel Departments.
o Supervise functions and banquets to ensure efficient and successful event service. o Handle guest inquiries and resolve any problems experienced by guests in an efficient and timely manner.
o Coordinating with department managers on various matters and issues.
o Ensure that all company policies and procedures are adhered to and enforced. o Report any loss or damage to Hotel, guests or staff assets on the appropriate incident report form. o Conduct property rounds and prepare the Manager on Duty Report.

1. Pre-Opening Critical Path preparation.
2. Develop F&B division SOP’s, Hours of operation, and item storage locations.
3. Implement purchase order system.
4. Preparing BOS (Back Office System) and POS (Point Of Sale).
5. Managing and preparing all requests for quotation (RFQ) from suppliers.
6. Develop Staffing Guide & Hiring schedule.
7. Menu Engineering and setting selling prices.
8. Operational skills training.
9. Procure Opening F&B inventories.
10. Obtain customer feedbacks and recommend necessary outlet operational changes.
11. Plan and assign daily workloads to staff in all outlets.

1. Oversee the daily operations of outlet for efficient operations.
2. Plan and assign daily workloads to outlet associates.
3. Develop and enforce established policies and procedures.
4. Establish operational strategies to meet quality and customer service standards.
5. Develop marketing strategies to improve sales and profitability.
6. Maintain the outlet facility clean and safe.
7. Obtain customer feedbacks and recommend necessary outlet operational changes.
8. Interview and hire associates for outlet operations.
9. Schedule orientations and job trainings to outlet associates.
10. Organize regular meetings to discuss about issues and updates.
11. Analyze and resolve problems in a timely and accurate manner.
12. Organize special events and entertainments to attract more customers.
13. Address customer queries courteously and ensure customer satisfaction.
14. Develop cost-effective operational plan to achieve outlet goals.
15. Assist in cash handling activities and develop expense and revenue reports.

 Accounting Department: F&B Controller & Accounts Payable
1- Responsible of monthly ground inventory after closing all points of sales.
2- Inputting all figures into the computer, evaluating differences and editing reports.
3- Cost Control for each department.
4- Menu Engineering and fixing selling prices.
5- Managing all payables.
6- Plan the activities of various departments and discuss it with heads of every department.
7- Keep an eye on the quality control of food and Beverage.
8- Conduct regular meetings and sessions to make all department heads ensure that works are completed as per the priorities of the set tasks.
9- Deciding on termination of payroll among different employees
10- Computerizing invoices, data logs and calculations
11- Verification of accounting ledgers and overseeing balances
12- Making sure all employees have been paid in a timely manner.
13- Food Tasting.

1- Assist food preparers in order completion by informing chefs of client preferences and immediate response upon food call. 2- Handle two sections of restaurant with punctual, friendly service for new and current customers. 3- Assist managers in writing menu options and price adjustments. 4- Assisted clients in menu decisions. 5- Provided consistent prompt, friendly service. 6- Track record of successful client retention by serving methods. 7- Maintained cleanliness in dining area. 8- Participated in monthly staff meetings and training sessions.