Food & Beverage Manager
ALFALAH GROUP
Total years of experience :19 years, 4 Months
a team of 110 overall from three hotels in Dubai, 1.Mayfair Hotel, flagship 140 room Boutique Hotel with 9 F&B outlets & SPA, 2. Oriental Palace property having 40 keys with F&B outlets &, 3. Royal Mark having 38 keys with 2 F&B outlets 4. Alfalah Jadeed Restaurant at Al Quoz Dubai Driving Centre , to spearhead overall
Hotel operations including FO&F&B operations, which operates as profit, centre head with full P&L accountability as per performance targets in line with set KPI.
•Frames strategic plans & formulates standard operating procedures to drive top line & bottom-line growth.
•Designs & implements effective marketing strategies to promote Hotels with clear understanding of customer needs as well as periodically reviews complimentary rooms and upgrade policy.
•Develops good market knowledge, forecasts market demand, & tracks competition activity to initiate
price changes.
•Overseas sales & marketing management functions to increase room occupancy & generate increased revenue flows through banquets, food & beverage- F&B, & average room realisation- ARR in alignment with company vision.
•GOP growth shown from 28% to 36% as it is an F&B driven hotel. Payroll cost has been reduced by rationalizing the manpower. Food cost brought down to 28% from 40%. HLP cost has been brought down from 10% to 7% in accordance with the budget and revenue.
•Prepares & presents capital & revenue expenditure budgets; analyses & controls revenue expenses for the hotel unit.
•Essayed a high trajectory growth path by implementing a new set of guest care programs & policies to create competitive advantages for incremental sales growth with higher yields with avenues to generate further repeat business
•Adeptly devised & implemented crisis management plans & policies to handle any unforeseen events & occurrences in context to time, man & material resources & thereby minimize potential losses.
•Collects & follows up on guest surveys & feedback to provide quality experience and enable prompt resolutions.
•Interacted with in House local & Foreign guests; corporate clients & potential guests to understand their requirements & customize products & services accordingly.
•Meets & builds stakeholder relations with all major travel trade & corporate clientele.
•Monitors individual performance targets, provides feedback to the team members, and suggests improvements.
•Ably conceptualised & delivered practical & theoretical departmental training & development modules to enhance skills set & improve behavioural traits/ motivational levels & augment existing processes.
•Attends daily debriefs along with weekly & monthly review meetings to monitor performance & follow up on necessary day to day operational challenges along with submission of progress reports to the higher management.
•Dexterously supervised all aspects of kitchen management including menu planning & monitoring of food production while ensuring compliance with quality & hygiene standards with focus on profitable operations.
•Displayed dedication & commitment for excellence by closely interfacing with finance & sales department to secure all outstanding payments due from corporate clients as per credit policy & remain up to date.
•Successfully streamlined operational functions & ensured compliance with company's policies, security & safety norms.
•Conducted performance appraisals, along with reviews to improve performance & engaged in succession planning.
•Conducted guest satisfaction survey & process audits as per ISO 9001:2008 QMS & 22000:2005 certification standard.
•Implemented employee engagement surveys to ably create an enabling environment to sustain & encourage high performance & confidently meet performance targets& hotel goals.
to the General Manager, & led 80-member team, to steer F& B operations in the 60 key deluxe accommodation with five Outlets, in Bangalore& offered superior service level as per the specified key performance parameters.
•Set up budgetary allocations to adhere to planned expenses & worked within budgetary limits. .
•Displayed business acumen to formulate strategic plans to exploit opportunities for growth across the business verticals.
•Inspirational role to innovatively execute cost saving techniques & measures, as well as suggest modifications to substantially reduce operation & maintenance-O&M expenditure.
•Made noteworthy contribution to ensure high quality services to achieve customer delight by extensive interaction with guests and ensuring quick resolution of problems.
•Successfully developed & implemented new set of standard operating procedures in the department & formulated policies to handle entire five star hotel operations on the world’s longest beach to become the number one choice for guests.
•Ensured professional high standards of guest service experiences solve customer query & resolve guest complaints.
•Demonstrated transformational leadership to act as catalyst of change to impart appropriate in house training to support service staff to improve teamwork & ensure capacity building to deliver service excellence.
•Initiated steps to prepare & monitor food & beverage items & maintain appropriate documentation for inventory control with timely indenting of supplies.
•Ensured compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food & beverages.
•Deftly anticipated client servicing needs of business & leisure guests & most discerning international & domestic travellers.
•Framed strategic directions on policies & procedures to overhaul operating systems to deliver service as per quality norms & ensure customer satisfaction & delight.
•Designed & setup robust quality compliance procedures & control systems to maintain hygiene & quality standards.
Notable Career Highlights
•A prestigious Catering at Vidhana Soudha had been catered for around 2000 VVIP guests on the eve of “Vajra Mahotsava” successfully held under my supervision.
•Goldfinch Hotels was awarded the International Service Excellence Award 2016 at the 13th Annual Australian Service Excellence Awards held in Melbourne recently.
a team of 60 to supervise Food & Beverage Department in particular, set up F & B operations, & manage guest relations functions in new 142 key, 5 star category luxury hotel as per the set key performance indices.
•Coordinated from project stage & interfaced with department heads to finalize policy & procedures in the hotel & supervised departments in accordance with approved standards of the Keys Hotels Chain.
•Made noteworthy contribution to adroitly manage overall unit in coordination with respective HODs, designed mystery guest programmes, promptly arranged all guest services, & displayed full commitment to the approved standards.
•Exhibited excellence to ensure profitability in operations & supervised all aspects of kitchen management including menu planning & monitoring food production to ensure compliance with quality & hygienic standards.
•Proficiently designed & implemented training programs, framed service standards, revamped operational policies & norms, & streamlined hygiene & customer services norms to bring keen customer focus, high energy level & team spirit.
•Made significant contribution to handle human resource management- HRM, staffing, recruitment, & on boarding of new talent to offer best pre-opening experience & set new performance benchmarks.
•Credited for evaluating credit worthiness of clients, & monitoring accounts receivables & other accounts related jobs.
•Played a stellar role to skilfully operate 11 outlets including 2 bars, a multi cuisine restaurant, One Mulicusine restaurant & 3 banquet halls (with capacity ranging from 25 to 700 pax).
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