Food & Beverage Service Manager
Qatar National Convention Centre
مجموع سنوات الخبرة :23 years, 2 أشهر
Responsible for 30 independent units with 100 + staff excluding 3 supervisors
• Reporting to Food and Beverage Manager
• Complete responsibilities of deliveries within food and beverage department
• Responsible for the P&L and to minimise costs for the department
• Planning and execution of the operations across multiple sites
• Controlling all associated operational costs according to the prevailing annual budget forecast.
• Supporting the planning, development and overall management of project budgets, in collaboration with relevant senior field managers and HQ staff.
• Seeking ways of adding value to existing work areas.
• Working closely to build and maintain close working relationship with clients.
• Plan and execute events for an large gatherings repertoire
• Fully familiar with all the types of table set up and service as per brand standard.
• Ensuring food meets quality standards and deploying all required infrastructure and props.
• Involved in designing of menu and Ensuring aesthetic presentation of food and beverages
• Being updated on industry trends, generating and analysing MIS
• Ensuring adherence to HACCP and other standards and budgets.
Relationship Management & Collaboration
• Ability to work with diverse groups of people across levels and functions for work and/or non work related goals.
• Identify unspoken needs and crystallize them into tangible results.
• Manage multiple customers with ease.
Team Interaction
• Recruiting and providing necessary training to the teams.
• Interfacing with people at all levels, managing healthy work environment and developing bonded teamwork with high work ethics.
• Motivating the team members and channel partners through effective performance management.
SIGNFICANT ACHIEVEMENTS:
• Successfully led a 65 member to ensure the best service to guests.
• Handled larger events such as Exhibitor’s Parties (6000 guest), VIP Gala Dinner (4000 Guest), Huge Concerts (8000 guest), Daily Delegate Package for International Forum and Conferences, Indoor and Outdoor Cocktails and Sheikh Palace Catering.
• Smoothly managed the International Bar Association World Lawyers Congress(4000 guest DDP and 1500 guest Set menu), IDF-International Diabetes Congress(9000 guest DDP + 4000 Guest cocktail receptions for one week), Big concerts such as Akon, David Gueta, Bryan Adams, Peppermint experience, (Armin van Buuren, Paul van Dijk), ED Sheraan and many more.
• Attain budgeted goals in areas of labour cost, food and beverage costs and other Operating expenses.
• Managed preparation of up to 9000 meals per week, 250 special events and conferences throughout the year with consistent service delivery.
• Selected as the Departmental Trainer in-charge in banquet operation.
• Handled key exhibitions such as City Scape, GITEX, INDEX, BIG 5, Gulfood, ATM, and UITP.
• Successfully handled United Nations events such as UNCTAD, UPU, COP 18, and UNODC.
• Manage the Banquet Department in coordination with the Food and Beverage Director and other departments to ensure revenue growth as well as cost mitigation.
• Ensure smooth running daily operation of all meeting rooms, exhibition Halls, convention trolleys, daily delegate packages (DDP) and Services Set Up as well as Banquet Food and Beverage.
• HR management of banquet staff - hiring to requirement, coaching, training, counseling, recognition, and performance appraisals.
• Direct and supervise all staff in opening duties, execution of functions, and completion of Closing duties and draw up weekly schedules.
• Ensure a clean, safe and orderly area, both front and back of the house, for guests and employees and maintenance of the F&B outlets.
• Handle new F& B projects and develop the department and handle suppliers, contractors and service providers.
• Maintain HACCP standards and ensure adherence to all legal policy and directives regarding alcohol regulation, safety and Emergency procedures.
• Ensure service standards to achieve maximum productivity and utility of the Staff.
• Hold regular and daily briefings and update the food and beverage staff on daily Happenings and events in the hotel.
• Ensure fulfillment of all customer requirements leading to customer delight.
• Regularly review the quality system for improvements and do the PDR of the staff mid-year & yearly in order to achieve the targets.