Assistant Manager, Conference & Banqueting
Rose Rayhaan by Rotana
مجموع سنوات الخبرة :15 years, 7 أشهر
• Setting & demonstrating excellent standards of service to the team and constantly monitoring to ensure consistency
• Working with sales team and developing potential sales leads into future business by maximising guest expectations
• Managing Colleague Development by Conducting periodic team appraisals, making training plans & carrying out effective trainings
• Making staff schedules depending upon business level and upcoming events
• Liaising with Executive chef for discussing upcoming events, their menu needs & special guest requests
• Contribute to increase in banquet revenue by effectively communicating in-house promotions
• Conducting SWOT analysis quarterly to determine feasibility of increasing business
• Managing stock movement - Generating Food & Beverage requisitions, thereby, monitoring consumption and controlling wastage
• Handling Food and Beverage in adherence to HACCP Procedures
• Familiarize with hotel top accounts and building long term relations
• Identifying optimal, cost effective use of the resources and educating the team on the same
• Producing several F&B reports - Weekly banquet revenue report, monthly banquet covers report, incentive reports & collecting potential database
• Effectively supervising workflow and sequence of service with constant hands-on-support
• Consistently contributing to achieve department goals -Revenue budget & Guest service score
• Conducting periodic colleagues performance evaluation, preparing training calendars, updating SOP’s and carrying out effective trainings
• Improved reliability by taking leadership role in setting policies and procedures
• Contribute in creating treasured guest experience to have long term relation and repeat business
• Successfully implementing learning and development modules into day to day operation - Prioritizing, Planning, organizing and performing
• Producing month end revenue reports and comparing the figures
• Carrying out competitor analysis by conducting SWOT study quarterly
• Initiated customer-centric approach while doing service of the highest calibre
• Monitoring and Maintaining service standards in compliance to workplace hygiene procedures
• Adopted strategies to avoid unwanted Food and Beverage wastage by identifying future inventory based upon forecast
• Effectively taking charge of linen requisition and maintaining linen exchange books
• Carried out physical count of Food and Beverage (stock) inventory and reconciled the same with computer records
• Reporting directly to the Restaurant manager - For daily summary report
• Ensured smooth operation while taking care of guests needs
• Maintained co-ordination among kitchen and service staff
• Steered initiatives in order to achieve 100% customer satisfaction
Proven success in Demonstrating healthy service standards to the team members
• Taking food & beverage orders and delivering customer service of highest order
• Assisting in Food and Beverage requisitions & monitoring consumption and wastage
• Ensured smooth handovers while accomplishing all the tasks in an effective manner
• Provide full stock inventory support and track all stock movements
Advance Diploma in Hospitality Management from Melbourne and was awarded outstanding academic achievement award, attain certificate III in commercial cookery, awarded food handlers certificate B.Sc Honors in Hotel and Restaurant Management from IIMT, India and was awarded degree from Oxford Brooked University, UK