Experience

InterContinental Taif

• Saudi Arabia
• Hospitality
• 1 - 100 Employee

• Food and Beverage Manager

  • Jan 2022 - Present



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Asst. Food & Beverage Manager

  • Jan 2010 - Present

  Maintain and improve high standards of quality and service • Maximize sales and minimize costs • Plan and direct the functions and administration of the department • Develop, create, implement and supervise special promotions • Selection, hiring, training and developing of team members • Responsible for forecasting, food production control, job descriptions • Oversee consistency, quality and presentation of buffets and a-la-carte • Communication with local and international guest • Guidance and assistance to the outlet managers • Maximizing guest satisfaction Communication with other departments, especially • Evaluate the performance and conduct trainings for all level of employees • Clearly describe and delegate responsibilities for the operation of the outlets • Implement quality management system with the hygiene manager • Develop new products with the DOS • Monitoring the performance of the outlets with the financial controller • Maintaining adequate cost levels with the cost controller • Monitoring guest comments and coordinate with the guest relation officers • Hands-on management style • Problem solving and common sense • Strong in leadership, management and planning skills Show less



Intercontinental Hotel Riyadh Saudi Arabia

• Assistant F&B Manager

  FINANCIAL RETURNS: • Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labor costs. • In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value. • Ensure all credit and financial transactions are handled in a secure manner. PEOPLE: • Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance. • Educate and train all team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties. GUEST EXPERIENCE: • Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis. • Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify Engineering immediately of any maintenance and repair needs. • Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction. RESPONSIBLE BUSINESS: • Manage local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef. • Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, Show less



Crown Plaza Dead Sea Jordan

• Intercontinental Hotel Al-Jubail, Saudi Arabia

• F&B Manager

  • Aug 2013 - Present

  • Supervises the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved • Controls and analyses, on an on-going basis, in order to optimize the following: • Quality levels of product and service • Guest satisfaction • Operating costs • Sanitation and cleanliness (hygiene) • Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all time • Supervises an coordinates pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as: • Local requirements • Market needs • Competition • Trends • Recipes • Potential costs • Availability of Food and Beverage products • Merchandising and promotions. • Coordinates with the Finance Manager to determine the minimum and maximum Food and Beverage par stocks. Approves all wine purchases and other Food and Beverage items in accordance with InterContinental Hotel Group quality and quantity standards • Conducts weekly Food and Beverage meetings relating to, but not limited to, the following: • Overall Food and Beverage financial results and profitability • Projected business • Operations results and problems • Changes in procedures • New management policies • Quality improvement • Sales improvement • Productivity improvement • Attends all other meetings as required by the administrative calendar • Keeps and up-to-date standard recipe file for all Food and Beverage items to include: • Sales history • Sales mix • Actual costs • Potential costs • Par stock • Production time • Implements a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency • Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits Show less



Intercontinental Hotel

• Al-Jubail

• Outlet's Manager

  • Oct 2005 - Jul 2010

  Handling three Outlet's, Coffe shop, Lebanese and Mexican speciality restaurant. Handling three Outlet's, Coffe shop, Lebanese and Mexican speciality restaurant.



Progression Organisation

• Head Waiter

  • Jan 2000 - Jan 2005

  Intercontinental Hotel Al Jubail Outlets Manager 2005 - 2009 Intercontinental Hotel Al Intercontinental Hotel Al Jubail Outlets Manager 2005 - 2009 Intercontinental Hotel Al



Holiday-Inn Hotel Al

• F&B Captain

  • Jan 1997 - Jan 1999

• F&B Waiter

  • Jan 1993 - Jan 1997

  * Preparing mise-en-place for outlet operation* Guest service* Store pick-up* Polishing * Table set-up



Holiday Inn/Crowne Plaza Amsterdam Area

• Hospitality
• 700 & Above Employee

• F&B Captain

  • Jun 1997 - 1999

  • In the absence of a Supervisor, conducts shift briefings to ensure hotel activities and operational requirements are known • Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up • Supervise Service Standard • Prepare table set-up and side station for smooth operation • Establish and instruct staff in cash security procedures • Preparing Food & Beverage requisition as per business volume • Supervise the maintenance of service equipment • Monitor standards of guest facilities and services • Control stock and monitor security procedure • Supervise and supporting in guest service • Making sure service is up to guest satisfaction Show less



Khobar K.S.A Camp

• Taj Residency / Bangalore Senior Waiter

  • Jan 1992 - Jan 1993



Taj Residency

• Bangalore

• Senior Waiter

  • Aug 1987 - May 1992

  Started as Trainee Steward and promoted as Steward after two year promoted as Senior Steward then travelled to abroad. Started as Trainee Steward and promoted as Steward after two year promoted as Senior Steward then travelled to abroad.



Taj Residency Bangalore

• Trainee

  • Aug 1987 - May 1992

  Responsibilities Handled Maximize sales and minimize costs Plan and direct the functions and administration of the department Develop, create, implement and supervise special promotions Selection, hiring, training and developing of team members Responsible for forecasting, food production control, job descriptions Oversee consistency, quality and presentation of buffets and a-la-carte Communication with local and international guest Guidance and assistance to the outlet managers Maximizing guest satisfaction Evaluate the performance and conduct trainings for all level of employees Clearly describe and delegate responsibilities for the operation of the outlets Implement quality management system with the hygiene manager Develop new products with the DOS Monitoring the performance of the outlets with the financial controller Maintaining adequate cost levels with the cost controller Monitoring guest comments and coordinate with the guest relation officers Show less