F&B Director
Dur Hospitality
مجموع سنوات الخبرة :15 years, 5 أشهر
1- Hotels F&B director of the year, leader KSA 2023 in hospitality
2- Weekly meeting with F&B Leaders,
3- Monthly visit to KSA hotels, Meeting over 240 employees.
4- F&B Improvements, taking into consideration of the IHG, Marriott, And Accor standards.
5- Lead F&B team by attracting, recruiting, training, and appraising talented personnel.
6- Establish targets, KPI’s, schedules, policies and procedures.
7- Report on management regarding sales results and productivity
8- Preparing Business and Actions plans,
9- Review and analyze finance l results, reports, calculation for monthly analysis, Food & Beverage Cost control.
10- Create a hotels assessment of health and safety regulations.
11- Achieved consolidated hotels Capture Ratio 1.2%
12- Developing a Food and Beverage Strategy for All Hotels with Different Methods (Local and International Franchise Hotels)
1. Concept creations and discerptions.
2. Kitchen setup and operation support, create a design, best workflow for efficient manning production (zero step during operation) Projects Sheraton Jeddah, Mardian AL Madinah, Hilton Makkah, Double tree By Hilton Riyadh and Makkah, Somewhere Hotel, Al Ahsa, Alshaya Group (KSA)
3. F&B detailed requirement includes zoning, equipment & furniture, manning, ERP and POS system, and sales and marketing plans.
4. Supporting our customers with HACCP requirements design.
5. F&B operation manuals
6. Sales team training programs (upskilling, Sales upselling).
7. Training the customer (F&B Teams) on all equipment after hand over the project.
8. Helping customers with their concept creation.
9. Support the project (engineering team) with full solution, GA, MEP, Drawing.
10. Demonstration on the critical equipment before customer buying.
11. Monthly training for sales team on different brand machine.
12. Assist the sales team to choose the right equipment for the project.
13. Develop the specs sheet on our DCP (Data classification program).
14. Meeting the principal of the international company.
15. Working with management to implement the company policies and goals.
1. Weekly Training for F&B team
2. Monthly F&B report for head office.
3. Monthly internally F&B report regarding sales results and productivity.
4. Monthly promotion and design exceptional menus, purchase goods and continuously make necessary.
5. Costs control and profit considering targets.
6. Preparing monthly business plan, actions plan,
7. Organizing special weekly theme nights.
8. Achieved the budget of Capture Ratio for 3 years (1.2).
9. Preparing yearly F&B budget & commercial Plans
10. Achieved targeted KPI’s, scheduled, following policies and procedures.
1. Food safety on & off job training.
2. Preparing monthly F&B report.
3. Preparing monthly HACCP report.
4. Following green globe procedure.
5. Changing all outlet menus.
6. Operating payroll and food cost.
7. Supervise the function of all kitchen employees.
8. Responsible for the production, preparation and presentation of all food items.
9. Overseeing buffet setup and execution.
10. Menu planning for buffet, plated and cocktail function outside catering.
11. Training and evaluation for 27 staff (kitchen & stewarding).
12. Testing and interviewing applicants.
13. Daily Buffet & live cooking operation.
1. Changing all outlet menus.
2. Operating payroll and food cost.
3. Supervise the function of all kitchen employees.
4. Dealing and discussing the special event with VIP guest (British, American and Swiss consul generals)
5. Responsible for the production, preparation and presentation of all food items.
6. Overseeing buffet setup and execution.
7. Menu planning for buffet, plated and cocktail function outside catering.
8. Training and evaluation for 42 staff.
9. Testing and interviewing applicants.
10. Daily Terrace Buffet BBQ & live cooking operation
