Head of Hospitality
Heenat Salma Farm
Total des années d'expérience :12 years, 5 Mois
• Assisting the Food & Beverage Director in all secretarial & administrative operations in the department.
• Coordinate between all F&B outlets, and with the other hotel divisions.
• Liaise all promotions, menus, events in the department & undertake the responsibilities of the F&B Director office in his absence.
• Implement new menus, amendments and procedures as adjusted to prevalent them among all the F & B outlets after the approval of the F&B Director.
• Print all Beverage & Wine menus as paired with each outlet menu & identity.
• Conduct the outlet monthly training programs for the staff.
• Handle all F & B employees’ issues in coordination with the HR department (papers, schedules, grooming, uniforms, punch, etc.…)
• Handle all requirements & follow up on all purchasing requisitions for the department.
• Handle all live entertainment like bands for each outlet,
• Coordinate visas, permits, travel arrangements, accommodation & payments during the band’s contract period.
• Plan for the day-to-day operation, adjust F&B meetings.
• Facilitate the employee’s resources, preparing extra employee’s payments.
• Knowledge in menu costing and pricing.
• Enroll in such activities like job fairs, trainings & orientations.
• Data entering, typing & indexing.
• Taking reservations & providing high quality of hospitality.
• I’ve been a member in organizing all staff parties.
During my duties I’ve achieved some banquet sales tasks:
-Presenting special packages related for weddings, engagements, meetings, dinners, proms & parties.
-Provide proposals for companies & individuals.
-Handling communication, using opera system.
-Maintain guest satisfaction & consent.
-Coordinating with the banquet team to endorse & take decisions.
Fumé Bar Restaurant -International Cuisine & Sushi
• Leading the team.
• Taking reservations.
• Handling operation responsibilities (emails, requisitions, inventories).
• Communicate, coordinate & cooperate with other divisions & with the outlet chef.
• Providing checklists.
• Organize the order of stock & equipment’s for the restaurant operation.
• Conduct daily briefings & participates in other meeting.
• Check employee progress in operation & encourage up selling among the staff.
• Dealing with guest requires, complaints & restoring guest satisfaction.
• Ensure that set-ups are in accordance to required standards.
• During my duties I had enrolled in such banquet events: Weddings, parties, conferences & meetings.
• Serving.
• Provide guest satisfaction.
• Check and follow up the daily arrivals & departures.
• Working as an order taker in the room service.
• Well knowledge and experience in room service.
• Assume coordination between the kitchen and room service to follow-up daily room amenities.
In charge Bar Operation
Waitress in Coral Beach Hotel & Resort
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