Experience

Belajio Resort

• Restaurants
• 1 - 100 Employee

• General Manager

  • Mar 2018 - Present

  Duties and responsibilities: Key Area : Financial | Marketing | Operations | Profitability | Human Resource | General Duties | Executive Duties | Administrations Ensures that each outlet is accounted for individual profit centers. Ensures that each outlet is managed by a manager/management team who is totally accountable for the outlet’s profitability. Establishes and monitors implementation of incentive schemes for Outlet Heads and/or Service Staff. Develops the annual operating budget for each outlet together with the Outlet Head concerned, which will form a part of the Business Plan. Monitors all costs and implements control measures. Prepares CAPEX list to further upgrade F&B facilities for approving body review. Drives the implementation of Hygiene Best Practices in the Resort. Effective coaching/counseling and, if needed, disciplinary procedures when rules/standards are violated. Identifies training needs of staff and coordinates conduct of appropriate training or conducts the training himself to respond to that need in a timely manner. Regularly solicits feedback from supervisors on performance of individual staff, and/or personally observes staff performance. Models the practice and encourages staff to use the guiding principles in day to day interactions. Oversees the implementation of EMS (Environmental Management System) Best Practices in the F&B division. Interacts with other departments to provide additional or specialized guest services. As part of the Executive Committee, reviews and approves the Environmental Policy of the Resort. Reviews staffing levels per outlet/section to ensure maximized productivity and Has final approval over hiring Administers agreements with entertainers and oversees implementation of arrangements. Ensures that all outlet heads are fully aware of market needs and trends and that their products meet these requirements. Develops specific promotions and menus to enhance the quality and profitability of the F&B Division. Show less



Palagio Beach Resort

• Tyre lebanon

• General Manager

  • Mar 2018 - Present



Pearl Restaurant & Cafe

• Freetown

• Managing Partner

  • Nov 2015 - May 2018



Rabya Trading & Agriculture Co. Ltd.

• Saudi Arabia
• Construction
• 200 - 300 Employee

• Food & Beverage Manager

  • Nov 2014 - Nov 2015

  Duties and responsibilities: Key Area : Financial | Marketing | Operations | Profitability | Human Resource | General Duties | Executive Duties | Administrations Take overall responsibility for the company in the absence of the General Manager. Monitor guest feedback in relation to service, products and promotions and reviews according with the General Manager . Oversee all the training activities of the Food & Beverage Department in conjunction with the Human Resource Manager/Training Manager . Review and control the weekly payroll and overtime sheets for all the Food & Beverage outlets and monitors according to the budgets established . Confer with the General Manager on reports, forecasts, budget, marketing plan,festivals and special promotions . Interview candidates for Food & Beverage service vacancies in conjunction with the Human Resources Department and the outlet manager concerned . Work and oversee the accounting department to oversee physical inventories, analyses specialized reports,slow moving items and low stock list and productivity norms. Display a pleasant manner and positive attitude at al times and to promote a good company image to guests and colleagues . Demonstrate pride in the workplace and personal appearance at all times when representing the company thus identifying a high level of commitment. Report any equipment failures/problems to Maintenance Department . Participate in any Training/Developments schemes as recommended by senior management. Consult all outlet managers on operating requirements and quality standards. Models the practice and encourages staff to use the guiding principles in day to day interactions Administers agreements with entertainers and oversees implementation of arrangements. Ensures that all outlet heads are fully aware of market needs and trends and that their products meet these requirements. Drives the implementation of Hygiene Best Practices in the company. Show less



The Bellevue Jeddah

• Jeddah

• Brand & Catering Manager

  • Sep 2011 - Oct 2014

  Key Area : Attitude | Responsibilities |Guest Relations |Sales and Revenue |Cost Control |Communication | Performance Standard Ensures that all Outlets Personnel adhere to proper control procedures and comply with laws and regulations by spot-checking daily. To implement service standards and procedures and to ensure that they are achieved and followed by proper training, supervision and control. Maintains awareness of any revenue and cost variances from budget and works to bring it into line if in a negative variance. To continuously create and develop ideas/actions in order to improve the Performance Monitor Program. Achieves the monthly forecasted food & beverage revenue figures and GOP. Maintains a safe and hygienic work environment and checks daily that all Outlet areas and staff comply with same. Keeps up to date with trends and competitors activities and performance. Maintains approved inventory of equipment, goods and control systems. Knows all menus, beverage lists and prices as well as the preparation methods. Works with Outlet & Executive Chef to prepare and implement new menus on schedule. Makes final decisions and approval on all matters related to the Outlet. Ensures that the entire staff are familiar in all Company emergency procedures. To ensure that all guests are served promptly. The cleanliness, tidiness and orderliness of the Outlet is of utmost importance. Thus, a checklist system has to be kept which will ensure all areas are inspected and faults corrected soonest possible, i.e. lighting, in door plants, walls, cushions, tables and stations. Furthermore, chinaware, glassware, silverware and napkins have to be checked constantly to maintain the standard required. NB: The above key areas, responsibilities and activities reflect the items considered necessary to describe the principal functions of the job identified and shall not be constructed as a detailed description of all the work requirements that maybe inherent in the job. Show less



wagamama

• United Kingdom
• Food and Beverage Services
• 700 & Above Employee

• Assistant General Manager

  • 2007 - 2011

  Convene Monthly F&B meeting which will include: Information on functions and promotions | Damages updates by Maintenance Issues | Purchases updates | Cost Control updates | Address specific service issues and training topics. Share information with other departments and the F&B team to create business awareness. Review outlet operation concepts & service guidelines every 6 months. Liaise with Managing Director & Executive Chef to provide value for money customers as well as maximize profitability. Monitor productivity performance as shown in monthly productivity reports and reviews with appropriate department heads. Regularly solicits feedback from Managers & supervisors on performance of individual staff, and/or personally observes staff performance. Effecting coaching/counseling and, if needed, disciplinary procedures when rules/standards are violated. Establish comprehensive training plan on annual basis with HR Director. Personally conduct training for F&B Management staff & evaluate at least 2 departmental training sessions per month in the outlets. Improve the operational systems, processes and policies in support of organizations mission specifically, support better management reporting, information flow and management, business process and organizational planning. Play a significant role in long-term planning, including an initiative geared toward operational excellence. Oversee overall financial management, planning, systems and controls. Development of individual program budgets for outlets. Supervise and coach outlets managers on a weekly basis. Assure quality control and minimizing wastage. Cost control (food, beverage, labor and other operating expenses). Establish and maintain effective employee working relationships. Ensure to go for extra mile to achieve guest satisfaction. Monitoring the performance of the Managers through coaching and training. Increase the productivity of the Managers by setting some smart goals. Show less



Shangri-La Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• Banquet Supervisor

  • Jan 2006 - Nov 2007

  Assist banquet manager in maintaining cost, goals and standards. Assist banquet manager in providing food and beverage service to its high standards. Handle all the events in a professional basis. Ensure that all the set-ups meet the standards and requirements. Prepare all manning needed for ten days forecast. Responsible for the backup of P&L / forecast. Communicate politely and display courtesy to guests. Establish and maintain effective employee working relationships. Conduct all training needed for all the staff. (Departmental trainer). Assign side duties and brief the staff. Responsible for coordinating and organizing all the catering events. Participates in function and activities in other outlets when needed. Show less