Asst F&B Manager
Hilton
Total years of experience :5 years, 1 Months
Duties and Responsibilities:
• Supervised all banquet and meeting function
• Attend BEO meetings
• Assigned functions to the captains and employees
• Check side duties, open and close the department
• Assisting manager in restaurant and banquet parties
• Assisting manager in menu development and function planning
• Responsible for day to day smooth operation of F&B service
• Managing team of service personnel
• Handling customer complaints and dispute between service personnel and selling.
Duties and Responsibilities:
• Ensured that banquet room was set up to client’s specifications
• Directly supervised, trained and developed up to 45 banquet service staff
• Maintained proper staffing levels and controlled payroll costs
• Inspected banquet facility on an ongoing basis and took appropirate steps to ensure that the facility was in
Excellent condition at all times
• Ensured that executive chef had menus on a timely basis
• Initiated purchase orders for specific banquet items and maintained inventory of equipment and supplies
• Responsible for all aspects of catering on day of event
• Primary liaison with client
• Synchronized timing of activities with Executive Chef and Vendors
• Ensured satisfaction of customers by supervising and coordinating personnel
• Held staff meetings prior to event to ensure that staff was apprised of all details of event
• Expedited food and beverage service
• Scheduled staff for events
Joined the 4 Star Hotel Al Khozama, 175 Rooms, 12 Suites, Office and Residency, Banqueting and Conference Center in
, was assigned to the new 197 Executive Guests Rooms and 27 Suites 5 Star ultra-luxury property, The Al Faisaliah Hotel, Conference and Banqueting Center, and the 100 luxury Al Faisaliah Residency Apartments, with a total of 16 Food and Beverage Outlets, in both properties. A Member of the Leading Hotels of the World and owned the by King Faisal Foundation and Managed by
• Design and implementation of management systems, administration policies and operational procedures,
Supervising and training Trainee Asst Managers & Asst Bar Managers
• Being a part of, and provide suggestions, feedback etc to any F&B related revenue, cost or service initiatives in
The food, bars and dining rooms
• Staff training in the areas of Food Preparation, Service standards and safety, Personal appearance,
Customer service, suggested selling techniques
• Maintaining Standards of Quality, Service, In the Kitchen.
• And sanitation standards of United State Public Health to maintain all the time
• Emphasis on Staff co-ordination and other internal controls
• Staff Roistering and Evaluation
• Follow up the (SMS) Safety Management System.
• Monitor food, bar and supply costs & inventory levels regularly
• Managing Food & Beverage Inventory and Cost Controls and reported to the F&B Manager on weekly basis
• Oversaw kitchen personnel, all service staff,