Food and Beverage Outlets Manager

• Sep 2018 - Present

Food and Beverage Outlets Manager

• Dec 2016 - Aug 2018

Responsible for the smooth running of 5 F&B Outlets including a 70 covers 2 AA Rosette signature Restaurant from celebrity Chef, a 200 covers British Restaurant, 2 Bars and a Coffee Shop. Also responsible for In Room Dining and Mini Bars of this 350 rooms Hilton Hotel.Responsibilities include:•To lead and develop the Food & Beverage team to ensure all outlets provide a high quality, professional, profitable, proactive and inspiring Food and Beverage operation.•To work within the HOD team to ensure that the financial targets, requirements and responsibilities are managed in line with hotel budget expectation and Hilton standards.•To train and coach the team member's to provide an inspiring service to all of our customers within the Food & Beverage outlets, to ensure that our customers receive a warm, hospitable and welcoming service leading them to become our loyal customers.

Food and Beverage Operations Manager

• Jul 2015 - Nov 2016

Responsible for all the F&B Outlets within the Hotel including Restaurant, Bar, Room Service, Mini Bar and the M&E department which included 7 meeting rooms with the largest one able to accomodate up to 200 guests.

Restaurant And Bar Manager

• Nov 2014 - Jun 2015

Restaurant Manager

• Jun 2012 - Oct 2014

Managing a team of 30 staff assessing competency, carrying out on the job training and briefing where necessary as well as relaying and recording results to recruitment manager.Managing guest relations, responding to requests and feeding back comments and reactions to stand managers.Ensuring that the highest level of food and customer service is provided at all times.Monitoring and controlling all statutory and company health and safety policies and procedures.Ensuring that operational targets given are achieved.Ensuring that all administration is carried out in the correct manner.

Restaurant And Bar Manager

• Aug 2009 - May 2012

Responsible for the business performance of the restaurant, maintaining high standards of food, service, and health and safety.Managed a team of 20 staff including recruiting, training and motivating.Organized rotas, timesheets and holiday’s planningEnsured quality service at all times while building positive relationship with guests.Developed menus in consultation with Chef, including wine pairing and updating menu changes and prices using Micros (RES 3000).Pre-opening experience.Hotel duty Manager shift once a month in charge of overseeing the whole Hotel operation in absence of the Hotel Manager.