Yasser Alsaeed
Banquet Manager at Gulf Hotel- Claim this Profile
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English -
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Arabic -
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Hindi -
Topline Score
Bio
Credentials
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• Food and Beverage service standards course
• Marriott service standards courseApr, 2010- Oct, 2024 -
Certificate Of participation / Lgnite the Leader in you
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• Certificate of achievement
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• You bring it to life program
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Experience
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Gulf Hotel
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Bahrain
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Food and Beverage Services
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100 - 200 Employee
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Banquet Manager
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Mar 2012 - Present
• Researching markets to identify opportunities for events • Liaising with clients to ascertain their precise event requirements • Producing detailed proposals for events • Securing and booking a suitable venue or location; • Ensuring insurance, legal, health and safety obligations are adhered to • Co-coordinating venue management, caterers, stand designers, contractors and equipment hire • Planning room layouts and the entertainment program, scheduling workshops and demonstrations • Organizing facilities for car parking, traffic control, security, first aid, hospitality and press • Co-coordinating staffing requirements and staff briefings • Arranging accommodation for exhibitors and/or delegates • Preparing delegate packs • Co-coordinating everything on the day of the event to ensure that all runs smoothly • Handling client queries on the day and troubleshooting exhibitor and visitor problems on the day • Overseeing the dismantling and removal of the event, and clearing the venue efficiently • Post-event evaluation (including data entry and analysis and producing reports for event stakeholders) • Make sure that the function runs smoothly and efficiently. • Oversee management, budget, and operation of the food service outlet, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability Show less
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IHG Hotels & Resorts
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United Kingdom
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Hospitality
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700 & Above Employee
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Assistant Banquet Manager
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Feb 2010 - Dec 2011
• Assign duties and instruct workers in collection, assembly, and arrangement of articles for convention or banquet hall and conference rooms, such as furnishings, decorations, displays, microphones, and tableware • Inspect facilities for completeness of arrangements and instructs personnel to correct errors • Prepare daily work assignment rosters and maintains work performance records. Supervise others while determining or interpreting work procedures for a group of workers, assigning specific duties, maintaining harmonious relations among them and promoting efficiency • Perform cleaning duties for banquets and conventions • Comply with all company policies and procedures pertaining to this position and its duties • Assist in maximizing profits • Reward employees who to meet or exceed customer expectations • Other duties as assigned Show less
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Gulf Hotel
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Bahrain
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Food and Beverage Services
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100 - 200 Employee
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Assistant Banquet Manager
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Jan 1997 - Jan 2010
• Supervising performance of kitchen, front office and dining room staff • Conducting pre-event preparation meeting with hotel staff • Scheduling and distributing job responsibility to banquet staff • Implementing best practices in banquet event preparations • Supervising performance of kitchen, front office and dining room staff • Conducting pre-event preparation meeting with hotel staff • Scheduling and distributing job responsibility to banquet staff • Implementing best practices in banquet event preparations
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Marriott Hotels
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United States
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Hospitality
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700 & Above Employee
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Food & Beverage Supervisor
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Oct 1992 - Jul 1996
• Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted. • Schedule staff hours and assign duties. • Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities. • Coordinate assignments of cooking personnel in order to ensure economical use of food and timely preparation. • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate. • Establish standards for personnel performance and customer service. • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. • Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety. Show less
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Education
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1988 - 1990
Diploma in Hotel Management & Supervision
General Secondary Education Certificate, Organizational Leadership
Community
