project manager
Damac food and beverage
Total years of experience :25 years, 4 Months
managing full food and beverage operation kitchen, 120team member with catering, buffet, menu preparing food costing. budget forecast, cost analysis, inventory, food quality and service standards, training for the team
•Responsible for the operations of Front Office, housekeeping and security with a primary focus on overall operation at Reception, Housekeeping and security ensuring end of the day procedures and subsequent reports are completed in an accurate and efficient manner whereby my role will include key responsibilities
•Responsible for the operations of Front Office, housekeeping and security with a primary focus on overall operation at Reception, Housekeeping and security ensuring end of the day procedures and subsequent reports are completed in an accurate and efficient manner whereby my role will include key responsibilities
Drive the hotel to ranking No#4 AMEA vs103 Hotel YTD 2015 guest satisfaction with Over all satisfaction 89.4 .loyalty recognition 92.31 and service recovery 76.41
Achieving company target
Manager 26 team member
Controlling department expense
Maximizing room revenue walk in and airport walk in
Achieving target of guest satisfaction (heartbeat)
Action plan for enhancing guest satisfaction and loyalty recognition
Seeking revenue channels
Sharing and brain storming with sales team for new attractive packaging
Pilot up selling revenue
Time management Harvard certification
1.Holding full responsibility (Job description) as front office manager
2.Attending the revenue meeting
3.Attending credit Meeting
4.preparing Budget for the year
5.preparing forecasting
6.preparing action plan to enhance the guest needs and improve the service quality
7.train front office team for any new program placed by the company
8.refresh monthly training
9.interview and higher the front office team based on interview competences
10.Evaluate the front office team mid year performance and annual performance
11.Achieve the Monthly target terms of revenue, Loyal membership and guest feedback tracking system
12.Manage the high occupancies with the team to be sure that operation is smooth, handling overbooking situation with plan a head
13.Handling groups arrivals & check out
14.guest interviews feedback
15.Review all the transaction to be sure all posted correctly to opera (Visa, cash, checks, paid out, master card, …etc)
16.Cross checking the entire guest (R/C) and making the necessary correct. Be sure all the LPO attached with needed RC`s.
17.checking out all the PM`s accounts or add on the PM`s which are needed to extend it then check it out for the due out date(PM`s)
18.Checking the hotel status by making hotel tour floors and repotting to the concerning Dep. to fix it.
19.Balance all the micros for the outlets and be sure its tally& all the out lets micros were closed and no more posting checks.
20.Closing micros with start run night.
21.Printing the night reports to prepare the night report.
22.preparing the daily happening report for front office manager and general manager
•Assisting &Supervises front office team to ensure guests receive prompt, cordial, efficient personalized service
•Maintain smooth relationships between management and guests by attending to guest complaints.
•Escort the VIP guests to their rooms in absence of guest relations manager to
Present the hotel facilities.
•Authorizes rate and room changes, paid out, rebates, cash advance, acceptance of cheques, on basis of established procedures
•Maintains the grand master and emergency key when necessary &records in log books.
•Coordinates with security in the investigations of irregularities and undesirable guests, assists with filling out loss and incident report according to company policy
•Coordinates with housekeeping in checking room discrepancies and DND
•Frequently checks the due outs and coordinate with front office cashier in handling guest problems upon check out
•Assists and takes room reservations when the reservations office is closed
•Arrange the groups checking in.
•Authorizes acceptance of walk ins /extensions on busy days
•Performs all front desk and concierge duties when business demands
•Familiarizes with the procedure of fire prevention and cases of emergencies .Exercises initiative in handling situations, effectively, promptly and economically to the safety and security of guest and staff.
• Maintains appropriate standards of dress, Hygiene, uniforms, appearance, posture and employee
1.Review all the transaction to be sure all posted correctly to opera (Visa, cash, checks, paid out, master card, …etc)
2.Cross checking the entire guest (R/C) and making the necessary correct. Be sure all the LPO attached with needed RC`s.
3.checking out all the PM`s accounts or add on the PM`s which are needed to extend it then check it out for the due out date(PM`s)
4.Checking the hotel status by making hotel tour floors and repotting to the concerning Dep.to fix it.
Printing the night reports.
Handover the night shift to the morning duty manager.
•Assisting &Supervises front office team to ensure guests receive prompt, cordial, efficient personalized service
•Maintain smooth relationships between management and guests by attending to guest complaints.
•Escort the VIP guests to their rooms in absence of guest relations manager to Present the hotel facilities.
•Authorizes rate and room changes, paid out, rebates, cash advance, acceptance of cheques, on basis of established procedures
•Maintains the grand master and emergency key when necessary &records in log books.
•Coordinates with security in the investigations of irregularities and undesirable guests, assists with filling out loss and incident report according to company policy
•Coordinates with housekeeping in checking room discrepancies and DND
•Frequently checks the due outs and coordinate with front office cashier in handling guest problems upon check out
•Assists and takes room reservations when the reservations office is closed
•Arrange the groups checking in.
•Authorizes acceptance of walk ins /extensions on busy days
•Performs all front desk and concierge duties when business demands
•Familiarizes with the procedure of fire prevention and cases of emergencies .Exercises initiative in handling situations, effectively, promptly and economically to the safety and security of guest and staff.
• Maintains appropriate standards of dress, hygiene, uniforms, appearance, posture and employee.
•Directly Reporting to Financial controller
Follow up Prepared Journal Voucher (J.V) for food and beverage, general, operating and engineering stores;
Making Final food & Beverage reconciliation report for costing percentage
Preparing saving report for hotel
Controlling Stores
Controlling & supervisors Purchasing
Market Survey
Using Food & Beverage Material system (FBM) for posting requisitions inventory and invoices;
Food And Beverage Monthly report
Post Invoice and consumptions to Sun System (accounts Payable and follows the supplier payment
End month inventory for all Outlets and making analysis for all
Training of accounts payable to handle the job:
-Cross checking the invoice to be sure its charge to the ledgers account and posting to Sun System interface.
-Generate checks for supplier and following the payment
•Training of Income Auditor to handle the job (Opera System)
-transfer the revenue from Opera to Sun System interface (room revenue, market segments, covers& Food and Beverage revenue)
-Preparing the daily revenue report,
-checking the transaction total (all revenue transaction posted from micros to the interface with right way) flash manager report, trail balance
-reconcile of the credit card against the bank statement.
-following the City Ledger account to be forward to accounts receivable.
-follow up the banqueting functions payment and settlement.
-rechecking the room discrepancy report Front Office & Housekeeping.
-checking the room rate movement
-checking the credit limit report.
-checking the front office adjustment report.
-checking the package.
-checking the telephone report.
-checking the discounts according to the P&P
Using the Central Purchase System for Cairo, Pyramids Park and Hurgada and Sharm El Sheikh Intercontinental Hotels;
Receiving goods, food and beverage, vender items, according to quality control scheme;
Performing butcher size test, for meat restaurant main dishes;
Utilizing Fidelo system for posting requisitions inventory and invoices;
Using Food & Beverage Material system (FBM) for posting requisitions inventory and invoices;
Physical-counting in relation to inventory and bars;
Daily food cost for all branches of the hotel series;
Audit officers check and restaurant sales at cost;
Miscellaneous charge by sales at cost, e.g. debit and credit;
Follow up Prepared Journal Voucher (J.V) for food and beverage, general, operating and engineering stores;
Monthly inventory for all stores
Quarters inventory for operating equipments "Glass ware, Utilities .steel & silver &calculating the result Short/Over ...
Preparing a closing balance for stores;
Making Final food & Beverage reconciliation report for costing percentage
Bar analysis, beer, wine, etc…;per items to get results short or over for bar and get actions
Making Butcher size test &Portion test according to sander
Making Hydrometers Test for Alcoholics quality
Calculating Costing For Food & Beverage Recipe Aaccording Chef Recipe
Making additions to catalogue for items and supplies for stores;
Handling storing item with a average way (Shrimps, Meat, Chicken…etc )other by first in first out ..
Following supplies quotations;
Purchase orders (requested authorization and allocated);
Preparing saving report for hotels; and
Follow the sales and marketing for the computer hardware
Checking and review compaines balance sheet, invoices .........preparing balance sheet &income statment
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