General Manager
Grand plaza Takhasosi Hotel
مجموع سنوات الخبرة :31 years, 3 أشهر
Hotel 4 stars 93Room
Oversee the operations functions of the hotel, as per the Organizational chart.
Hold regular briefings and meetings with all head of departments.
Ensure full compliance to Hotel operating controls, SOP’s, policies, procedures and service standards.
Lead all key property issues including capital projects, customer service and refurbishment.
Handling complaints, and oversee the service recovery procedures.
Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget.
Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.
Ensure all decisions are made in the best interest of the hotels and management.
Deliver hotel budget goals and set other short and long term strategic goals for the property.
Developing improvement actions, carry out costs savings.
A strong understanding of P&L statements and the ability to react with impactful strategies
Closely monitor the hotels business reports on a daily basis and take decisions accordingly.
Ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General, on target and accurate.
Maximizing room yield and hotels / resort revenue through innovative sales practices and yield management programs.
Prepare a monthly financial reporting for the owners and stake holders.
Draw up plans and budget (revenues, costs, etc.) for the owners. see less
Oversee the operations functions of the hotel, as per the Organizational chart.
Hold regular briefings and meetings with all head of departments.
Ensure full compliance to Hotel operating controls, SOP’s, policies, procedures and service standards.
Lead all key property issues including capital projects, customer service and refurbishment.
Handling complaints, and oversee the service recovery procedures.
Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget.
Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.
Ensure all decisions are made in the best interest of the hotels and management.
Deliver hotel budget goals and set other short and long term strategic goals for the property.
Developing improvement actions, carry out costs savings.
A strong understanding of P&L statements and the ability to react with impactful strategies
Closely monitor the hotels business reports on a daily basis and take decisions accordingly.
Ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General, on target and accurate.
Maximizing room yield and hotels / resort revenue through innovative sales practices and yield management programs.
Prepare a monthly financial reporting for the owners and stake holders.
Draw up plans and budget (revenues, costs, etc.) for the owners. …
Hotel 04 stars 141 Room
Oversee the operations functions of the hotel, as per the Organizational chart.
Hold regular briefings and meetings with all head of departments.
Ensure full compliance to Hotel operating controls, SOP’s, policies, procedures and service standards.
Lead all key property issues including capital projects, customer service and refurbishment.
Handling complaints, and oversee the service recovery procedures.
Responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget.
Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.
Ensure all decisions are made in the best interest of the hotels and management.
Deliver hotel budget goals and set other short and long term strategic goals for the property.
Developing improvement actions, carry out costs savings.
A strong understanding of P&L statements and the ability to react with impactful strategies
Closely monitor the hotels business reports on a daily basis and take decisions accordingly.
Ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General, on target and accurate.
Maximizing room yield and hotels / resort revenue through innovative sales practices and yield management programs.
Prepare a monthly financial reporting for the owners and stake holders.
Draw up plans and budget (revenues, costs, etc.) for the owners. …
From the Opening of the Hotel
Directs food and Beverage operations including Kitchen& stewarding. Main restaurants, Sky view Restaurant (cart Menu) . banquets, Meeting Rooms . And beverage carts. Directly responsible for all FOH operational costs and inventory. Hires, trains, and manages over 60 employees while maintaining a positive work environment.
Participating in total hotel management as a member of the hotel Executive Committee
• Setting up and maintaining of FF&E and revenue / profit budgets
• Setting up and standardization of the F&B Service Department
• Setting up and standardization of the Kitchen & Stewarding Department
• Maximizing customer satisfaction by “Anticipating guest needs” training
• Maximizing revenues / profits by promotions & in-house activities
• Implementing HACCP Hygiene System
• Implementing standardized Food & Beverage Menus
• Holding regular Kitchen Meetings
• Sourcing, interviewing and hiring of all F&B colleagues
• Organizing Departmental Training
• Ensuring the cleanliness of all food and beverage facilities including the restaurant, lounges,
• banquet rooms, storage rooms and kitchen
• Maintain the highest standards of security for hotel patrons and employees and maintain the
• highest standards of quality and service in the Food & Beverage Department
• Keeping the set food cost & beverage cost target
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standard
• Food and Beverage Management
• Expenses Management
• Purchasing Management
• Budgeting & cost control
• Team Leadership & Motivation
• Business Planning
• Employee Hiring
• Menu & Recipes planning
• Training & Developments
• Food cost &inventory Management
• Profits & loss Profits & Accounting
New Opening Hotel
Plans all meals and menus for the restaurant Supervises food
Preparation to include methods, portion control and garnishing; ensure attractive presentation of all foods.
New Opening Hotel
Plans all meals and menus for the restaurant Supervises food
Preparation to include methods, portion control and garnishing; ensure attractive presentation of all food
In charge for all the food and beverage department
Responsibilities
•Leads manage and organize all aspects of food production to the highest professional standard and in accordance to the standard operation procedure.
•For drawing up the food and sales program, quality controls, production cost calculation
•Develops realistic action plans aimed to introduce new culinary highlights for all outlets of the operation.
Makkah Intercontinental Hotel 5***** Abha Intercontinental Hotel 5*****
Makkah Guest Palace5***** (for assistance)
Kitchen Executive Chef November 2004 -Present
Responsibilities
· I am in charge for two hotels. Makkah Intercontinental & Abha Intercontinental
· Responsible for all the kitchen staff
· In charge of all the kitchen operation, food production .training and hygiene
· Responsible to present all the menus .( la carte menu, Break fast buffet menu, lunch, Dinner, Private party menu, cocktail menu, High Tea, , , . ) for discussing with the food and beverage manager in respect of specials, specialties, seasonal offers and promotion .
· Responsible for the appointment of a competent in conjunction with the food and beverage manager .
· Responsible for training and instruction of deputy with my sub-department .
· Leads, manage and organize all aspects of food production to the highest professional standard and in accordance to the standard operation procedure .
· For drawing up the food and sales program, quality controls, production cost calculation
· Ensure that the reputation and image of food outlets of the operation .
· Display at all the time utmost creativity in the sales program . flexibility in customers demands and adaptability to the market
· Formulate in conjunction with the food and beverage manager clear statements of objectives in order to maintain excellent reputation in the eyes of public and customers .
· Develops in conjunction with the food and beverage manager realistic action plans aimed to introduce new culinary highlights for all outlets of the operation .
Accomplishments
With successes I changed the food production to the highest professional level and I reduced the kitchen expenses and increases the revenues
- I am in charge of all the kitchen operation, food production .
- Making different international food style .European food specialty.(French, Italian, Spain, , , ...)Arabic and oriental style .(Tunisian, Morrocan, Lebanese, Egyptian, , , . )Asian style .( Chinese, Japanese, Thailand's , Indian, , , ..) and the Mexican style .
- Responsible to present my menus of foods ( the carte menu, the brunch, lunch buffet, dinner buffet, private party menu, cocktail menu, high tea, , , ..) for discussing with the food and beverage manager in respect of specials, specialties, seasonal offers and promotion .
- Responsible for the appointment of a competent in conjunction with the food and beverage manager.
- Responsible for training and instruction of deputy with my sub-department .
- leads, manage and organize all aspects of food production to the highest professional standard and in accordance to the standard operating procedures .
- Responsible for drawing-up food sales program, quality controls, production cost calculation .
- Ensure that the reputation and image of food outlets of the operation .
- Displays at all time utmost creativity in the sales programs .flexibility in customers demands and adaptability to the market .
- Formulate in conjunction with the food and beverage manager clear statements of objectives in order to maintain excellent reputation in the eyes of public and customers .
- Develops in conjuction with the food and bevrage manager realistic action plans aimed to introduce new culinary highlights for all outlets of the operation .
- Assist the executive chef in the supervision of the food production, kitchen operation, training and instruction to all kitchen staff
- Responsible for carrying out all instructions in respect of specials, specialties, food production and regular menu
- Responsible for the proper receiving procedure of food items .
- Handle all the kitchen operation and kitchen staff in absence of the executive chef .
- Assist the executive chef in the supervision of the food production, kitchen operation, training and instruction to all kitchen staff .
- Responsible for carrying out all instruction in respect of the food production and regular menu and all the the restaurant a la carte in the hotel .
- Responsible for the proper receiving procedure of food items .
- Ensure proper handling of equipment prevents, loss, and damage to assets and good .
- Handle all the principal kitchen and all the kitchen for the restaurant a la carte menu and all the kitchen operation and kitchen staff in absence of the executive chef .
Holding Diploma .Brevet technician of hotel .B.T.H
Holding a certificate d'ptetude professional .CA.P
6 years secondary holding a diploma in the electric