Operation Officer-F & B

• Oct 2012 - Present

Direct reporting to the F & B (General Manager) Specialties: Developing Food and Beverage Concepts, Successfully led multicultural and multilingual teams, Pre-openings,Recruitment,budgeting,forecasting-motivating the team to reach company goals and objectives.• Managing the entire F&B operations and brand standards compliance. •Creating and implementing sales promotion calendars on a monthly basis. •Menu engineering and evaluation of seasonal pricing. •P&L review & re-forecasting. •Budget & re-forecasting revenues & expenses. •Liaison between F&B and Events to undertake conventions ranging from 100 up to 1000. Guests. •Liaison between F&B and Purchasing (logistics and inventory, market lists and FMC implementation). •Liaison between F&B and Finance (revenue allocation and distribution, F&B cost control) and implementing action plans for further improvement. •Responsible for the hotel’s Overall Beverage Plan (Wine & spirits knowledge training, stock holding plan, up-selling strategies, pricing & costing review, creating banquet beverage packages. •Liaison between F&B and Marketing (marketing plan brief & review) •In charge of planning , monitoring and implementing of yearly F&B activities which encompass global festivals (Oktoberfest, May Fest , European Football Champions league, etc.). •Updating, monitoring and controlling sales by POS system (Maître De). •Planning and organizing F&B outlets and banqueting events •Assist in coordinating the organizational and administrative functions in all areas of the F&B Department to ensure delivery of set strategy and full compliance with ADCGC standards •Monitor activities and trends of competitor hotels, restaurants and bars keeping up to date with industry developments to ensure the hotel offerings remain relevant and on trend. •Actively engage with customers and guests to obtain feedback and measure satisfaction, address areas of concern as required (TQM) Show less

Catering Supervisor

• Jan 2011 - Oct 2012

• Plan and coordinate all aspects of catering, including meeting with clients, service activities, sanitation, and fiscal responsibilities. • Work with management and staff to ensure cost effective pricing and generate positive revenue from events. • Supervise staff during all aspects of catered events to ensure high quality service standards and presentations are met. • Meet with clients to coordinate event-specific details and special requests and develop plan to fulfill or exceed client’s expectations. • Use information on function sheets to coordinate food and beverage services for scheduled events. • Provide and communicate a layout/ diagram of catering events, including details of table service. • Maintain high sanitation and safety standards in all catering storage rooms and other catering areas. • Control all labor schedules in accordance with budgeted costs. • Acquire and maintain knowledge of current food and catering trends. • Maintain proper stock level of all catering equipment • Assist with hiring, training, evaluating, and supervising of all catering staff, including completing staff schedules and providing information about catering events to staff. • Related duties as assigned. Show less

F & B Supervisor

• Jul 2006 - Dec 2010

• Supervise Food and Beverage Outlet operations • Communicate and delegate tasks to the team • Ensure compliance of brand standards • Manage guest queries in a timely and efficient manner • Represent needs of the team • Assist Food and Beverage management with achieving financial targets • Assist Food and Beverage management with training and development of team members. • Assist with annual and mid-year appraisals with team members under your responsibility. • Comply with hotel security, fire regulations and all health and safety legislation • Be environmentally aware • Assist other departments wherever necessary and maintain good working relationships Show less

Management Trainee

• May 2005 - Jun 2006