Ayham Otri

• Created and managed annual F&B budget exceeding targets by 15 % through strategic promotions and cost controls.
• Developed short and long-term operational plans and promotions for all areas including Restaurants & Bars, Banquets, Coffee
shop, Room Service, and outside catering, along with action plans for various events.
• Provided oversight for Food and Beverage operations, maintaining a high level ofservice quality.
• Conducted monthly meetings with the finance department to ensure cost control and purchasing efficiency.
• Supervised the day-to-day operations ofthe Food & Beverage department, ensuring the highest quality in the preparation,
presentation, and service offood & beverage products.

 Created and planned the yearly F&B budget, worked on monthly forecasts, and administered operations
responsibly. Increased revenue by over 22% in running outlets.
 Conducted monthly follow-ups on the P&L and collaborated with all concerned departments to ensure
alignment, especially during the COVID-19 pandemic.
 Developed short and long-term operational plans and promotions for all areas including Restaurants & Bars,
Banquets, Coffee Shop, Room Service, and outside catering, along with action plans for various events.
 Monitored economic and operating performance of all outlets, efficiently controlling them in line with the
company’s framework and market requirements.
 Oversaw tasks such as monitoring par stock, inventory management, conducting F&B audits, and analyzing
guest reviews.
 Initiated sales calls targeting hotel clients, promoting available promotions and services

• Conducted monthly follow-ups on the P&L and collaborated with all concerned departments to ensure alignment.
• Led cost control initiatives during COVID-19.
• Created and managed annual F&B budget exceeding targets by 22% through strategic promotions and cost controls.
• Created and planned the yearly F&B budget, worked on monthly forecasts, and administered operations responsibly. Increased
revenue by over 22% in running outlets.
• Developed short and long-term operational plans and promotions for all areas including Restaurants & Bars, Banquets, Coffee
shop, Room Service, and outside catering, along with action plans for various events.

 Planned the F&B budget and achieved over a 25% increase in revenue from running outlets.
 Developed plans for pre-opening new outlets ahead of the Qatar World Cup 2022.
 Organized festivals specializing in international and Arabic foods, as well as street food, concurrently,
featuring modern buffets.
 Collaborated with chefs, focused on cost control and finance, to develop new menus, engage in menu
engineering, and plan promotions.
 Cultivated relationships with external customers to uphold the industrys best reputation and ensure optimal
service delivery, enabling the Food and Beverage team to provide top-quality products and achieve high
financial returns.
 Coordinated closely with Sales and other departments to maintain appropriate market levels.
 Established and implemented F&B SOPs (Standard Operating Procedures) and conducted regular F&B
meetings and training

Job Main Responsibility: Responsible for all the Food and Beverage operations, which includes all culinary, restaurants, beverage and room service operations. Oversees guest and employee’s satisfaction, maintaining standards and meeting or exceeding financial goals. Develops and implements business plan for Food and Beverage.

 Control payroll and equipment costs through efficient allocation of department budget.
 Oversee inventory management and requisition of materials and goods.
 Manage and direct kitchen and serving staff of 63 including weekly scheduling of shifts and facility stations.
 Conducted departmental meeting pre-shift and prior to events to communicate pertinent changes and direct staff accordingly.
 Promoted hotel accommodations and facilities through regularly interacting with guests.
 Held direct accountability for overall set-up break-down cleaning and food and beverage presentation and specifications for all
company events.
 Promoted to Food and Beverage Manager after 2 successful and accomplished years as Food and Beverage Assistant.
 Reviewed banquet event orders to determine staffing and food quantity.
 Interviewed selected trained and guided new Food and Beverage Department staff.
 To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
 To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
 Ensure that company and statutory hygiene standards are maintained in all areas.
 Attend timorously to customer complaints.

• Planned the F&B budget and consistently achieved revenue increases of 15-25% annually.
• Managed the pre-opening process for a coffee shop (All-day dining), a Lebanese restaurant, banquet facilities
including a ballroom and 5 meeting rooms, outside catering, and room service.
• Provided oversight for Food and Beverage operations, maintaining a high level of service quality.
• Conducted monthly meetings with the finance department to ensure cost control and purchasing efficiency.

Planned the F&B budget and consistently achieved revenue increases of 15-25% annually.
 Managed the pre-opening process for a coffee shop (All-day dining), a Lebanese restaurant,
banquet facilities including a ballroom and 5 meeting rooms, outside catering, and room service.
 Collaborated with the Executive Chef to plan F&B menus.
 Conducted monthly meetings with the finance department to ensure cost control and purchasing
efficiency.
 Provided oversight for Food and Beverage operations, maintaining a high level of service quality.
 Held regular F&B meetings and training sessions, and implemented F&B SOPs (Standard
Operating Procedures).
 Conducted menu engineering every 3 months to optimize menu offerings

Job
 Reports directly to Director Food & Beverage Manager.
 Ran daily operations as well as special event planning with administrative staff of six to supervise food and beverage staff of over 60.
 Created annual budget for equipment and foodstuff expenditures.
 Conducted meetings with servers and kitchen staff for training and review purposes.
 Motivated employees to create an atmosphere of exceptionalism that reduced staff turnover by 11 percent.
 Proficient in all areas of food and beverage preparation and service.
 Up selling and Marketing
 Provides functional assistance and direction to Director Food &Beverage operations.
 Supervises day to day operation of the Food & Beverage Department.
 Oversees the preparation, presentation and service of Food & Beverage products to ensure highest quality at all times.
 Ensure specific Restaurant/Event activities to maintain productivity, quality, service, creativity and guest satisfaction.
 Informs the Food & Beverage Manager on a daily basis of all relevant information in operational & personal matters including
information which does not require the Food & Beverage Managers action.
 Assumes the responsibilities of the Food & Beverage Manager in his / her absence.
 Managing F&B team schedules, stock and wastage levels
 Handling Banquet Operations and Outside Catering. (VIP Guest, Weddings, Conferences, Functions/ Events and Meetings) from 10
people to 500 people.
 Update and following Personal and Food Hygiene and HACCP as per standard.
 Full awareness of all menu items, their recipes, methods of production, and presentation of standards.
 Carry out close liaison with all sections of the kitchen in order to ensure smooth and efficient service

Shared the plan and key figures for next years budget with hotel management.
 Offered functional assistance and generated reports for the Food & Beverage manager.
 Supervised the day-to-day operations of the Food & Beverage department, ensuring the highest quality
in the preparation, presentation, and service of food & beverage products.
 Assumed the responsibilities of the Food & Beverage Manager in their absence.
 Managed F&B team schedules, monitored stock levels, and minimized wastag

Facilitas: 190 Rooms- Al Jawhara Ballroom 800 pax+ 3 meeting rooms from 10 to 50 pax - Citrus All day dining -Room Service- Iranian Restaurant Thai Restaurant- Al Dalah Café -outside Catering 1000 pax.

Job
 Prepared employee work schedules for staff of 100.
 Assisted in hiring and training of servers for all event levels from casual to formal.
 Performed administrative functions in conjunction with banquet manager.
 Provided fill-in assistance in bartending capacity on as-needed basis.
 Reports directly to Director Food & Beverage Manager.
 Up selling and Marketing
 Provides functional assistance and direction to Director Food &Beverage operations.
 Supervises day to day operation of the Food & Beverage Department.
 Oversees the preparation, presentation and service of Food & Beverage products to ensure highest quality at all times.
 Ensure specific Restaurant/Event activities to maintain productivity, quality, service, creativity and guest satisfaction.
 Informs the Food & Beverage Manager on a daily basis of all relevant information in operational & personal matters including
information which does not require the Food & Beverage Managers action.
 Assumes the responsibilities of the Food & Beverage Manager in his / her absence.
 Managing F&B team schedules, stock and wastage levels
 Handling Banquet Operations and Outside Catering. (VIP Guest, Weddings, Conferences, Functions/ Events and Meetings) from 10
people to 500 people.