Director of Food and Beverage
Marriott
Total years of experience :24 years, 5 Months
Courtyard By Marriott and Arraya Ballroom
Responsible for directing the overall food and beverage operations and Culinary Team of almost 120 Ambassadors' reporting to Cluster General Manager The hotel has three Outlets Indian Cuisine, Japanese Cuisine and all dining restaurant with 6 meeting rooms and Banqueting facilities Arraya Ballroom over 18, 675 square feet which can accommodate 2000 people with separate budget of 10 million dollars per year.
Responsible for Arraya Ball room managed by Marriott to maximize performance, profitability and return on investment by creating positive and productive work environment and ensuring superior guest service and compliance with quality and operational standards.
Create and establish the property on defined target markets, business management, develop and fulfill the defined business plan at the hotels & company level.
Design effective and successful sales, pricing, distributions and yielding strategies to achieve and enhance profitability.
Fully involved operationally with high visibility in the day to day business of the food and beverage operations .
Set effective system and control to ensure the consistent smooth running of food and beverage department.
Actively participate in the development of all key managerial positions and manage effectively labor turnover, recruitment & employee development within budgeted parameters.
Create, maintain and encourage excellent public and employee relations.
Establish a proactive approach to the selling, marketing and merchandising of the full portfolio of activities throughout the hotels.
Develops short & long-term financial & operational plans for the food and beverage, which support the objectives of the company.
Monitor the performance of the hotels through verification and analysis of guest satisfaction systems and monthly financial reports.
Monitor all team’s performance and identify the training and development needs and set the training plans followed by implementation
Grand Park Hotel Jeddah - (Pre Opening Team)
KSA (Luxury 4* Hotel with 130 Room and Royal Suite with three restaurants and Ballroom)
Responsible for directing the overall hotel operations Team of almost 160 Ambassadors' reporting to General Manager
The hotel has three Outlets sea food restaurant and all dining restaurant with Le Terrace open area can accommodate 200 people with 2 meeting rooms and Banqueting facilities budget of 3 million dollars per year
Responsible for directing the overall operations of the hotel to maximize performance, profitability and return on investment by creating positive and productive work environment and ensuring superior guest service and compliance with quality and operational standards.
Create and establish the property on defined target markets, business management, develop and fulfill the defined business plan.
Design effective and successful sales, pricing, distributions and yielding strategies to achieve and enhance profitability.
Fully involved operationally with high visibility in the day to day business of the hotel.
Set effective system and control to ensure the consistent smooth running of departments.
Actively participate in the development of all key managerial positions and manage effectively labor turnover, recruitment & employee development within budgeted parameters.
Create, maintain and encourage excellent public and employee relations.
Establish a proactive approach to the selling, marketing and merchandising of the full portfolio of activities throughout the hotels.
Work in partnership and develop a close relationship with owners and asset managers.
Guiding the department heads in business plan recommendations, expense management, Budgeting and revenue forecasting, selecting and developing leaders.
Develops short & long-term financial & operational plans for the hotel, which support the objectives of the company.
Monitor the performance of the hotels through verification and analysis of guest satisfaction systems and monthly financial reports.
Maintains product and service brand standards by conducting ongoing evaluations and investigating all complaints.
Monitor all team’s performance and identify the training and development needs and set the training plans followed by implementation.
Promotions in conjunction with the Executive Chef and Director of Sales & Marketing
Concorde Hotels (Pre Opening Team) Mina Concorde
Mina Concorde - Makkah Concorde & Bab Al Multazam Concorde - Makkah-KSA
(Mina Concorde Hotel is a 5* Hotel, 941 room & suite and4 F&B outlets
Makkah Concorde Hotel is a 4* Hotel, 482 rooms and 3 F&B outlets with two Ball Room
Bab Al Multazam Concorde 4* Hotel, 340 rooms and 2 F&B outlets).
Responsible for directing the overall food and beverage operation Team of almost 80 Ambassadors' for three hotels 1763 rooms 9 F&B outlets with two ball room as well the outside caterings K17 peoples 3 meals per day Team of almost 300 Ambassadors' during the Hajj time budget of 10 million dollars per year for three hotels reporting to Regional General Manager.
Responsible for directing the overall operations of both hotels to maximize performance, profitability and return of investment by creating positive and productive work environment and ensuring superior guest service and compliance with quality and operational standards.
Create and establish the properties on defined target markets, business management, develop and fulfill the defined business plan
Design effective and successful sales, pricing for all menus, distributions and yielding strategies to achieve and enhance profitability.
Fully involved operationally with high visibility in the day to day business of both hotels.
Set effective systems and controls to ensure the consistent smooth running of departments. Actively participate in the development of all key managerial positions and manage effectively labor turnover, recruitment & employee development within budgeted parameters.
Create, maintain and encourage excellent public and employee relations.
Work in partnership and develop a close relationship with owners and asset managers.
Guiding the department heads in business plan recommendations, expense management, Budgeting and revenue forecasting, selecting and developing leaders.
Develops short & long-term financial & operational plans for the hotel, which support the objectives of the company.
Prepares the operating budget for the food and beverage department, recommends items to be included in the hotel's capital budget, and ensures adherence with approved budget guidelines..
Actively responds to guest issues in a timely and efficient manner, taking corrective action when required to prevent similar recurrences.
Moevenpick Alkhobar - KSA (5* Hotel, 143 rooms and Suites, 3 F&B outlets, Banquet & Spa) Elegant and luxury 5* Hotel in Al Khobar
Responsible for assistant directing the overall food and beverage operation which's all-day dining at The Blue; an authentic Indian Restaurant, Maharaja by Vineet; and The View located on the twelfth floor with a stunning panoramic view of Al Khobar. Ballroom covering 1600 sq meters area that can be divided into four equal parts which can accommodate 750 people and the Outside Catering Team of almost 45 Ambassadors' reporting to Executive Assistant Manager i/c of Food and Beverage Division
Responsible Together with the Executive Chef and Director of Sales & Marketing, make suggestions for sales promotions to meet budget forecasts and increase food and beverage profits.
Review departmental costs on an ongoing basis, taking appropriate measures with the approval of the Senior Management when necessary
Conduct on-going inspections of the Food & Beverage operation to ensure the property and furniture, fixtures and equipment is maintained to standard.
Assesses service and quality on an on-going basis, scheduling frequent training and/or developing and implementing strategies to achieve the desired standards.
Coordinate with the Food & Beverage team on a daily basis; occupancy, reservations, guest arrivals/departures, conference requirements and VIP status to ensure full awareness and organization
Plan and co-ordinate in-house activities and package plans with the relevant department heads when required.
Liaise with the Engineering Department on preventive maintenance and routine requirements to ensure an effective and quality operation.
Monitors and facilitates communication between service staff and kitchen production.
Monitors Food & Beverage competitors, market trends, practices and systems, to ensure the hotel's Food & Beverage operations remains at the forefront.
Hilton Alexandria Green Plaza (Pre Opening Team)
( 5*Hotel 314 rooms and suites including Executive Floor and Lounge) 7 restaurants, bars, lounges and Banquet & Spa with Largest Ballroom in Alexandria)
Responsible for directing the overall Conference and Banquet operation, Outside Catering and responsible for Alexandria library food and beverage operations grand social occasions or banquets, our 2, 700 sq. meters Ballroom accommodates up to 3, 500 people, can be divided into Three parts offers breakout rooms and six meeting rooms which can accommodate 200 people. and the Outside Catering Team of almost 60 Ambassadors' reporting to General Manager
Establish Conference & Banqueting sales goals in conjunction with the Director of Sales & Marketing.
Responsible to Seeks actively to interact with existing, potential and new guests/clients inside and outside the hotel.
Conduct on-going inspections of the all Banquet operation to ensure the property and furniture, fixtures and equipment is maintained to standard.
Assesses service and quality on an on-going basis, scheduling frequent training and/or developing and implementing strategies to achieve the desired standards.
Coordinate with the Food & Beverage team on a daily basis; occupancy, reservations, guest arrivals/departures, conference requirements and VIP status to ensure full awareness and organization
Plan and co-ordinate in-house activities and package plans with the relevant department heads when required.
Liaise with the Engineering Department on preventive maintenance and routine requirements to ensure an effective and quality operation.
Monitors and facilitates communication between service staff and kitchen production.
Monitors Food & Beverage competitors, market trends, practices and systems, to ensure the ball room operations remains at the forefront.
Establishes strategies to improve the quality of the guest experience.
Prepares statistical reports for the relevant General Manager, and takes necessary action where applicable to address any shortfalls.
Works closely with the Kitchen and Food & Beverage department to maintain the quality of food and beverage products.
Coordinating credit for conference and banqueting guests with the Director of Finance.
Grand Hotel Hurghada Egypt (Resort capacity 560 room & suite and 6 F&B outlets - 4* Deluxe Resort)
Largest Beach in Hurghada two large swimming pools & two kids pools Weekly Oriental folklore dinner shows with traditional music
Responsible for directing the overall Food and beverage operation, Team of almost 100 Ambassadors' reporting to Director of F&B
Coordinate with the Food & Beverage team on a daily basis; occupancy, reservations, guest arrivals/departures, conference requirements and VIP status to ensure full awareness and organization
Works closely with the Kitchen and Food & Beverage department to maintain the quality of food and beverage products.
Monitors and facilitates communication between service staff and kitchen production.
Conduct on-going inspections of the Food & Beverage operation to ensure the property and furniture, fixtures and equipment is maintained
Burj Al Arab - Dubai, UAE
(Hotel capacity 202 room & suite and 10 F&B outlets 4 meeting rooms and Ballroom - 7* luxury Hotel)
Responsible for directing the overall Conference and Banquet operation, Outside Catering Al Falak Ballroom, our 3700 sq. Feet accommodates up to 200 people, Magnolia indoor and outdoor area accommodate 250 people. four meeting rooms which can accommodate 200 people Team of almost 30 Ambassadors' reporting to Director of Food & Beverage
Prepares Conference & Banqueting business plan and departmental budget with the assistance of relevant departments such as Revenue, Kitchen, Food & Beverage and Sales & Marketing
Manages any guest complaints in a timely and efficient manner, taking corrective action where applicable to prevent recurrence.
Ensures event space is set-up in accordance with guest specifications, by supervising set-up staff and inspecting function rooms prior to events.
Develop menus together with Executive Chef and director of Food and Beverage.
Ensure readiness and flexibility in case of last minute changes to reservations.
Hilton Al Ain Bay Golf Resort, UAE (Resort capacity 202 room & suite and 7 F&B outlet -4 meeting rooms and Ballroom 5* Deluxe Resort)
Hyatt Regency Hotel Makkah - KSA(Pre Opening Team) (Hotel capacity 202 room & 96 Suite and 120 hotel apartment 2 F&B outlets - and Ballroom 5* Hotel)
Hyatt Regency Hotel Jeddah - KSA
(Hotel capacity 292 room & Suite 3 F&B outlets - and Ballroom 5* Hotel)
Bachelor’s degree in hospitality management , Degree: Excellent. hotels management (section)