Assistant Food & Beverage Manager
Dubai Marine Beach Resort & Spa
Total years of experience :33 years, 0 Months
Oct 2013 till present Hilton Al Hamra Golf & Beach Resort, Ras Al Khaimah, UAE
Position: Asst. Food & Beverage Manager
• 264 Rooms, Suites & Villas
8 Food & Beverage Outlets
800 m2 Ballroom & Convention Centre
• Responsible for all Food & Beverage Outlets averaging a monthly revenue of
USD 1.6 million.
March 2011 till Sep 2013 Hilton Resort & Spa, Ras Al Khaimah, UAE
Position: Restaurants Manager
• Responsible for 2 major outlets in the hotel a 425 covers all day dining restaurant and a 150 covers Ala
Carte Seafood Restaurant.
• Average monthly covers and revenue,
All day dining - 45000 covers. Monthly revenue- Over 150000 USD
Sea Food Alacarte - 800 covers Monthly revenue - Over 40000 USD
• Nominated for the CEO Light & Warmth award for embody the company (Hilton Hotels) values of
Hospitality, Integrity, Leadership, Teamwork, and Ownership; Recognized by exceptional
performance for achieving the highest F&B service results
• Maintaining high quality performance and high standards of food, service, and health and safety
• Coordinating the entire operation of the restaurant
• Giving attention to details and special touch for silver service techniques, wine service, table setting,
interior maintenance
• Providing personalized silver service to Sheikh and his delegation every time his presence in hotel
• Advising guests on menu and wine selection
• Managing personnel and providing them with feedback
• Organizing and coordinating special events like private parties, conferences, weddings, conventions and business meetings held at a hotel
• Planning and coordinating menus in cooperation with the Chef Preparing reports at the end of the shift/week, including staff control, food control and sales
• Monitor BOH for consistent sanitation, food quality and presentation
Royal Caribbean Cruise Lines ( Miami)
April 2005- January 2011 Position: Restaurant Manager (Maitre d') /Relief F & B
Manager
"Radiance of the Seas" RCCL, 293m;
"Brilliance of the Seas" RCCL, 293m;
"Monarch of the Seas" RCCL, 268m
• Utilizing appropriate food and wine terminology and pronunciation, to enhance the guest's dining
experience
• Maintaining familiarity of menu descriptions and wine lists in order to discuss items appropriately with guests
• Observing guests to anticipate their needs and responds to any additional requests and to determine when the food and beverage service has been completed
• Managing the financial aspects of a food and beverage operation, including the successful identification of expense reduction through cost efficiencies
• Recommending measures to improve work procedures and employee performance to increase quality of services and job safety
• Ensuring the continuous and accurate participation of the food service operation
• Collaborating with Food & Beverage Manager and Executive Chef to plan seating requirements, serving
arrangements and other related details
• Observing and evaluating staff and work procedures to ensure quality standards and service is met
• Responsibility for an impeccable cleanness, hygiene and tidiness in the restaurant
• Controlling and assisting with the service
• Inspecting dining tables, supplies, equipment, and work areas, to ensure efficient service and conformance to standards
• Responsibility for guest satisfaction and maintaining a very high profile at all time
• Inventory Planning & Control; Efficiency Improvement; Restaurant Infrastructure; Operations Budgeting;
Workforce Scheduling; Time Management
March 2003 - April 2005 Position: Senior Assistant Maitre d'
"Radiance of the Seas" RCCL, 293m
• Responsibility for assisting the Maitre d' in the day-to-day supervision of the Restaurant staff ensuring
total guest satisfaction regarding food quality and service in accordance with standards
• Making sure that each guest is made to feel welcomed, comfortable and is served promptly, politely, and efficiently
• Assisting Maitre d' in the maintenance, condition and general appearance of the restaurant
• Mentoring, developing and providing on-the-job training to new recruits in order to improve their current
performance allowing them to gain skills and abilities for future advancement
• Handles reservations, questions and complains when necessary
• Observing service operation and assisting both staff and guest in their needs
• Responsiblity for keeping track of all special occasions such as birthdays or anniversaries and ordering the respective amenities for the celebration
March 2001 - March 2003 Position: Head Waiter
"Radiance of the Seas" RCCL, 293m
• Assisting, supervising and participating the day-to-day function of outlet employees, facilities, sales,
expenses, services and maintains a high level of efficiency in the operations and ensures that the requirements of guests and the standards are met
• Controlling on an going basis quality levels of service, guest satisfaction, sanitation, cleanliness, hygiene
• Making sure that pre-service works are carried out appropriately and ensuring optimum performance
• Attending guest's comments, complaints or requests regarding food and service quality
April 1997 - March 2001 Position: Waiter
"Radiance of the Seas" RCCL, 293m
• Providing excellent silver service followed by menu explanation and wine suggestions (breakfast, lunch,
dinner, welcome drinks, tea service)
• Supervising the Assistant Waiters, responsibility for the Assistant's behavior during the service and for the training and explanation of menus and wine suggestions
• Table setting, flower arranging, party theme planning, generally assisting the guests with warm welcome according to their wishes and requests and making sure they have a excellent time on board
June 1994 - March 1997 Hotel Oberoi, India Position: Assistant Butler Service Manager
• Ensuring that all staff provides a superior quality of personalized service as per the standard operating
procedures at all times to the guest
• Handling Departmental Training Plan based on customer satisfaction index, which is summarized through guest questionnaires
• Attending and anticipating possible guest concerns ensuring constructive recovery action takes place by meeting and providing alternative solutions for discerning guests
• Conducting daily departmental briefings, attending executive meetings, coordinating for VIP and group
arrivals and maintain/update guest history for future reference
• Monitoring and stock purchasing and requisition, replacing slow moving item with better ones.
• Accommodating advance booking requests and requirements of guests and co-ordinates with Reservation
Department
• Analyzing of guest comments feedback and formulating action plans to get rid of negative feedbacks
• Ensuring a proper and effective line of communication among the team and with the guest
• Building rapport with the in house guests on the floor and maximize interaction in order to facilitate guest
recognition and obtain information regarding their preferences
April 1991 - June 1994 Hotel Oberoi, India Position: Butler
• Handling first class butler service to VIP and affluent clientele; providing a very personal, detailed,
seamless service to guests from the arrival until departure
• Serving welcome drinks; Unpacking, packing, folding guest clothes; also handling all request of pressing and delivers laundry to the room
• Handling manual wake-up calls, turn down service and shoe shine service
• Taking all Food and Beverage orders to the room coordinates with room service
• Responsibility for the Executive lounge including breakfast and bar service
• Maintaining butler log book and handles all guest request accordingly
• Handling any ticket reservations and reconfirmations, also business needs such as telexes, fax, etc
• Announcing and receiving visitors when appropriate and takes message
• Making-up bed and assisting Housekeeping when required
• Liaising directly with any departments in order to satisfy guest request
2013 BSC Hotel Management, EIILM University, India
1991 Diploma in Hotel & Institutional Management, YMCA International Institute for Management, India Business Administration; Food & Beverage service; Cookery; Nutrition; Housekeeping; Accounting; Management COMPUTER LITERACY: Active usage of MS Office tools (Word, Excel, Outlook, Power Point), All aspects of Internet Research, Accounts & Progress Reports; Basic Photography Manipulation Programs
