Sameh Murwih Ahmed Saleh Sameh

Taking care of a new concept standalone French restaurants and all food and beverage department - all day dining restaurant, room service, café lounge, French cousin restaurants, and banquets department
Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
•Assists to plan and direct the functions of administration and planning of the food and beverage department to meet the daily needs of operation
•Strongly presents in operation and events facilities to monitoring the service procedures and guests feedback,
•Assist to clearly assign and delegate responsibility and authority for the operation
•Assist to develop, implement and monitor schedules for the operation of all restaurants, banquet to make sure all areas covered with enough staff
•Participate with the chef, outlets managers, banquet manager, in the creation of attractive and merchandising menus designed to attract customers market
•Identify customers’ needs and respond proactively to all of their concerns
•Lead F&B team by attracting, recruiting, training and appraising talented personnel
•Comply with all health and safety regulations
•Ability to spot and resolve problems efficiently
•Assist other departments wherever necessary and maintain good working relationships

•Oversee day to day the banquet / catering operation
•Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service & F&B operation as well
•Provide leadership and support to all my team in order to reach high level of customer satisfaction
•Communicate with all customers during the deal, with the sales team, if needed in order to meet the customer requirements
•Joining the sales team during their sales calls
•To supervise and co-ordinate daily operation of meeting/banquet set-ups and service and make sure all rooms and halls are set as per the guests needs
• Completion & controlling all Banquet Requisitions.
• Following of proper purchasing and requisitioning procedures.
• Follow-up each and every function to make sure everything is done and complete to avoid guests complaint,
• Introduced myself to each and every event organizers to ensuring later on that services meet customer specifications.
• Look and follow at each and every details back and in front of the house
• Attendance and participation of weekly F&B meeting and Department Head meeting.
• Call for a BEOs meeting twice a week to make sure all the guests need are discussed
• Supervision of weekly payroll input.
• Quality of meeting room set-up
• Liaise on an on-going basis with the Food and Beverage Manager to ensure all client needs and requirements will be met.
• Work with the chef to ensue all arrangements & details are dealt with
• Work closely with the chef steward in order to Control all Banquet china, cutlery, glassware and equipment's
• Greet customers upon arrivals
• Provide quick service & respond for last minute changes.
• Check Food & Beverage or coffee Break if it's as per the guests needs as per the BEOs
• Dealing with customer complaints. And solve it in a professional way as per the standards
• Staff attitude and appearance
• Teamwork/Relations with co-workers and management.
• Staff is properly trained & developed (yearly training plan is provided to be given in weekly basis to the team)
• Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met.
• Regularly Inspection of back of the house cleanness, expiry date, inventory, & staffing hygiene
• Communicate with housekeeping, engineering and stewarding all areas are well maintains
• Effective communication skills.
• Clearing all outstanding public holidays, vacations and pending off
• Department meeting being held monthly.
• Personal development and growth.
• Make sure the daily opening and closing check list are done on time for all operation
• Make sure all organizer are following the hotel procedure in conference, & wedding
• Make sure to meet all head of events organizer to make sure all under control
• Achieve maximum profitability and over-all success by controlling costs and quality of service
• Participating F & B Marketing activities.

• Oversee the day to day operation of all restaurants
• Work together with all managers and the head chef to come up with new ideas to increase the sales and reached the high quality of food and service and guests satisfaction
• Communicate with all the managers to have done the yearly training with target of 4 hours per month,
• Communicate with all managers to clear all yearly public holydays, vacation,
• Discussed all the guests feedback (comment card) in a weekly basis meeting with all managers
• Set a Yearly business / promotions plan
• Make sure that the restaurants are visited in daily basis and look after the restaurants and staff standards and communicate with different guests from each restaurant to collect feedback and work on it
• Make sure that sales exceed budget expectations
• Cost control
• Control the wastage in all restaurants
• Quality control, keep all food and beverage up to standards and in excellent presentation
• Keep the staff well-groomed as per the standard
• Keep the restaurants and kitchen clean and make sure that all kitchen and service team are following the HACCAP and hygiene standards
• Responsible for managing labor cost, including overtime
• Ensure all restaurants are doing their inventory on time and In correct way
• Assist with developing monthly and quarterly specials, events,
• Conduct semi-annual evaluations of hourly staff and supervisors. Set goals for individuals and outline team’s action plans. Propose raise recommendations to department director.
• Hold departmental staff meetings to keep everyone informed of our problems/progress
• Monitor progress of staff & management follow up/follow reaching goals (continual coaching and guidance)
• Provide for ongoing training of staff as needed
• Oversee participation of staff in cross training/re-certification programs
• Maintain positive staff relations (in all areas outlined in Manager evaluation form)
• Maintain all Standards - Service Standards
• Ensure Smooth Operations of Department
• Monitor and ensure reservations are managed
• Oversee parties/special events
• Keep guest feedback log
• Maintain, coordinate, and maximize labour based on nightly changes in sales/business volume.
• Ensure environmental standards are adequate (light, sound, room temperature, cleanliness, line of sight, table maintenance, promotional materials, etc.)
• Conduct table visits to ensure total guest satisfaction
• Coordinate private/special events per event specifications
• Coordinate menu changes with Chef and change it regularly as per the market

•Taking care over all the food and beverage department in the absence of the director of food and beverage,
•Looking over all the outlets, Time to time walk through to all outlets
•Ensure all outlets are Opening and closing on time as per the policy,
•Make sure all areas are organized and clean,
•Provide guidance to all whom required,
•Ensure all food and beverage are properly staffed, business, operation, communicate with all to provide high quality of service
•Knowledge of all the food and beverage standard operating procedures quality presentation and service
•providing high quality of customer service and making sure that every single guest is
•Making sure all staff are groomed well and excellent presentation
•Making sure the restaurant expiry items are all updated and all up to the municipality standards and hygiene
•Preparing for the director of food and beverage manager all the Order form and requirements for the year next equipment (capex)
•Doing a Competition check with all other 5 star hotels, checking the menu, prices, services, atmosphere, etc ….
•Hiring new staff
•Guests comment card was prepared and done by myself
•All restaurants sales and marketing was done be myself
•Communicate with the sales team to up sell my outlet and to include me with their sales calls
•Keep in touch with all my guests after dining with us by calling them or even sending them an SMS
•Develops all the team and choose who deserve for the next level
•Advancement restaurant practically dead, to a successful restaurant
•Come up with new ideas to help the outlets doing more revenues
•Ensure all team member are treated equally
•Ensure regular rotation of employees in department
•Handling the computer jobs
•making sure that all the special requirements and guest’s orders are done in a professional way
•Handling the guest’s complaints in professional way as per the standards
•To ensure that mise en place is correct to enhance the service timings.
•To check back with the clients during their meal, comments should be forward to food and beverage office /chef
•Responds appropriately to guest needs during hours of operation
•A good understanding and knowledge of the restaurant and kitchen
•To oversee the captain hostess waiter and busboy during service and offer assistance necessary.
•Monitor vacation, public holiday and day off working balance. Clear up outstanding vacation and doing the yearly vacation plan so can help me monitor it
•Responsible for the development and implementation of a training plan to ensure a high quality presentation and level To achieve minimum training hours, 2 or 3 hours per associate per month, and doing the training plan for the year
• Maintain profitability of outlet to support overall hotel operation, control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
•Buffet (theme night) and Menu to be change at least once a year according to the market condition
•To achieve the outlets revenue as per the budget, the budget was achieved in most of the years
•In charge for creating, developing and processing of regular outlet promotional activities, related to the concept by doing the yearly promotions of the outlet according to the business and the year events
•To build a very good relationship with all the guest and keep updating them about the outlets promotions
•Inspect and oversee the cleanliness and maintenance of all service areas public and back of the house. coordinate with housekeeping and engineering to ensure the highest level of product delivery and reported to the director of food and beverage
•Maintain professional communication with all department to ensure customer service needs are met
•To do the monthly department communication meeting with the all employees