SEEKING ACTIVELY AN OPPERTUNITY
SEEKING AN OPENING
Total des années d'expérience :17 years, 8 Mois
AVAILABLE IMMEDIATELY FOR AN OPPERTUNITY
• Achievement of budgeted food sales, beverage sales, labor costs and profitability while Completion of Customer Follow-up feedback & all pre booking and special arrangements on a continues timely basis.
• Timely analysis of Food & Beverage Prices in relation to competition & market comparison period to period in order to sustain maximum profitability and smooth flow while Participation and input towards F&B Marketing activities together with Sale & marketing team & Reservation Department.
• Entertainment of potential and existing customers & Preparation of Sales Promotions & Mailings.
• Development and maintenance of all department control procedures & Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
• To co-ordinate with all large group meeting/banquet /RWV planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements while to confirm all details relative to group functions with meeting/banquet/ RWV planners.
• Supervision of daily paper flow including Proposals, and Function Contracts and directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness
• Completion of monthly forecast Attendance, payroll and participation at weekly F & B meeting and Department Head meeting.
• To assist in menu planning and pricing & all other duties as directed by the HOD< General Manager or Director Operation.
• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. Also assure the maintenance of bar control policies. Assure completion of requisitions where deemed necessary and Completion of monthly inventory.
• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending. Purchasing of purchase requirements of small wares, linens requirements etc.
• Work with the Chef, Food & Beverage Manager and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
• Minimize number of customer complaints. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time and maintain Staff professional attitude and proper meeting Company appearance and uniform standards while developing respective SOP’s.
• Quality of Food & Beverage services and department phone handling. Responsible for staff training and development. Implementing new Business promotions to enhance sales flow.
• Drive F&B team for successful with Year End Total F&B revenue of USD 16, 108, 189 with USD 824, 867 over budget and having healthy saving USD 10, 000 a month of payroll
• Ensured the prompt and efficient service of all meals, functions and beverages to the required standards while the profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks.
• Ensure maximum security in all areas under F&B control and that staff are fully aware of the importance of key security & maintain staffing levels are correct and to agreed standards and are not exceeded without prior consultation where we were always complied to meet Qatar Municipality HACCP Standards and always hand on preparation for usual sudden surprise government spot checks.
• Drive department together with Resort Manager to be a valid assets in present market
• 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 including weekly scheduling of shifts and facility stations where it was needful for new proportional Coordinate of development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, rules and regulations for the food and beverage staff.
• Develop promotional and marketing strategies to attract new business and executed such as Specialty Dinners, Recreation Agenda and excursions where F&B Department generate more additional paths of revenue while F&B cost is maintain and sustain at healthy all the time in financial Years apart from the revenue of 3Bars, 2 Restaurants & Events while delivering require trainings to colleagues.
• South Asia’s leading Grande Dame, the Galle Face Hotel is testimony to both Sri Lanka’s colonial past and its independent present. Celebrated within the hospitality world, it blends historical splendor with crafted modernity to form a new model for heritage properties. International guests are immersed in the Galle Face Hotel’s rich traditions and compelling stories, while Colombo society perceive the hotel as the most prestigious, desirable destination in the city for memorable dining and special events. South Asia’s First Hotel and one of the World’s Heritage Hotel being Open since 1864.
• Ensure the implementation of HACCP policies and procedures are consistently followed throughout the F&B Division by arranging Continued Training Session for taking ownership of HACCP with Sri lanka Standard’s Institution while making progress Awareness of the best external competitor offerings in the local market, and to continually work with hotel colleagues to improve our own offerings with the goal of being the best in the market for creativity, service in all 07 Outlets
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective while Reduced continues staff turnover and saved recruitment costs about 15%, improved cash flow from scratch to excellence by continues coordination with Marketing Department & turn over to one of the best happening Fine Dining Restaurant in town where training deliver the Service Excellence.
• Interim, short-term Strategies to evaluate operational efficiency and expand Popularity for marketing program. Recommended improvements and increased sales turn over and Menu Engineering through focus on Local & Tourist Markets
• Oversaw 200 Students in two segments of classes and preparing the same for UK Certification of City & Guilds and referring for Industrial Training Schedules while coordinate with Hotels & Resorts and its neediness progressively.
This program is designed to prepare students for various job opportunities in the hospitality industry. The students will gain knowledge about the functioning of various areas of hospitality, including catering, restaurant management, housekeeping and Food and Beverage Management.
