Senior Catering Manager
Four Seasons
Total des années d'expérience :15 years, 1 Mois
In the absence of the Director of Catering, establishing the department systems, policies & procedures reporting to the Director of Marketing
•Completing company critical path for Hotel Pre-Opening
•Creating several Forecast scenarios based on opening date
•Conducting Market Survey to define introduction pricing structure
•Working with culinary team to create menus for both Corporate and Social segments
•Swift handover to the Director of Catering upon arrival with what was accomplished and what yet needed to be done
Opening year (September 2017)
•Leading a team of 2 catering sales managers, catering coordinators pertaining to day to day functioning of the catering department
•Maintained departmental profitability by preparing budgets & forecasts. Managed banquet operations for various events encompassing banquet events reservations and organization of various events
•Introducing
Spearhead Food & Beverage operations of the organization encompassing group of restaurants. Evaluate ROI based on new investment opportunities
•Focus on enhancing business generation by designing & implementing innovative restaurant concepts and catering brand based on collated market intelligence on competition and other changing market dynamics
•Enhance guest satisfaction by maintaining seamless operations in compliance to organizational policies & procedures
•Focus on maintenance / repair of equipment and other services. Manage end of day accounting transactions
•Resolve inter / intra team issues. Monitor / coached staff on various beverage preparation methods
•Acquaint team members on usage of food & wine terminology / pronunciation for rendering qualitative service delivery to guests. Ensure compliance to sanitation, health and safety standards across bar and dining area
•Participate in audits & inspections of the department in compliance to organizational policies and procedures
•Collaborate with Restaurant Operations Manager and Executive Chef pertaining to day to day planning of restaurant menu, defining seating & serving arrangements
•Manage reorder levels pertaining to food and beverage inventory
•Generate additional revenue through promotions & up selling as well as optimizing resource utilization and budget
•Monitor sales at various outlets through adequate usage of ticketing system
•Collaborate with PR & Events team in organizing events based on business as well as operational requirements
•Maintain updated knowledge of statutory requirements pertaining to food and beverage operation
Set up & managed day to day operations of the Events Department including recruiting, grooming & mentoring team members based on business as well as operational requirements
•Defined & implemented departmental procedures (standard operating procedures) aligned to organizational policies and statutory regulations for maintaining seamless operations
•Organized training sessions for team members based on technical and hospitality requirements
•Prepared & ensured compliance to budgets & forecasts related to banquet operations for various events aimed at maintaining organizational bottom lines
•Managed banquet events reservations across all related events
Participated in market research and competitive analysis for restructuring business strategies. Defined potential market for the banquet based on volume of weddings & corporate events as well as evaluated customer's psychological needs
•Liaised with Director of Sales & Marketing in planning & organizing sales & marketing campaign (short and long term communication tools) to launch the Royal Lily Banquets
•Managed annual budgets (revenue & marketing budget) for Royal Lily Banquets as well as Nile Lily Floating Restaurants
•Organized training sessions for sales executives & reception team based on a manual guide provided by the Director of Sales & Marketing
•Maintained regular interaction with Director of Sales & Marketing, Director of Food & Beverages, Banquet Manager and operational departments for catering to information related to reservation procedures
•Spearheaded team efforts related to planning & organizing Royal Lily Banquets to introduce the Venue to the market as well as identifying party theme (Oscar Night
Managed day to day functioning of the catering department in compliance to organizational policies and procedures
•Enhanced business generation by launching the company as an outside caterer across the target market segment
•Defined & aligned departmental procedures to organizational policies for maintaining seamless operations
•Prepared & implemented budgets & forecasts pertaining to banquet operations for various events
•Participated in tenders for obtaining banquet contracts related to various events & seminars
Coordinated activities related to setting up & managing the Meetings & Events Department followed by recruiting candidates for various functions
•Defined & implemented standard operating procedures, budgets & forecasts for maintaining seamless operations
•Ensured fulfillment of guest requirements pertaining to various events aimed at enhancing business and revenue generation
Led a team of 3 catering sales managers, groups and catering coordinators pertaining to day to day functioning of the catering department
•Maintained departmental profitability by preparing budgets & forecasts. Managed banquet operations for various events encompassing banquet events reservations and organization of various events
•Assisted the Director of Sales & Marketing in preparing annual marketing plans
•Focused on enhancing market share of the hotel by initiating outside catering business leading to positioning the hotel as "Cairo's Finest Caterer" amongst the elite society
•Planned & implemented opening party for "The Garden" to generate market awareness and venue amongst the target market segment (accomplished revenue growth of 30% year over year for 3 consecutive
Managed banquet events reservations and coordinated related events through various groups and catering coordinators
•Interacted with sales, restaurants and other departments for maintaining seamless operations and accomplishing business targets
•Significantly contributed to booking the first large outside catering event leading to significant enhancement in organizational brand awareness
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