Objective To gain meaningful employment with a progressive company and to further builds on my skills within the Food and Beverage Management operations field. Personal Statement I am a highly motivated individual with a proven track record in delivering within tight deadlines and working within exact budgets. To achieve a high standard and to ensure customer satisfaction, I work closely with my team with whom I demonstrate excellent interpersonal skills to build a strong, motivated team. I am fully aware of cross-cultural sensitivities and I am able to work successfully in multi-cultural environments. Career Summary I have 20 years experience in the hospitality and Food and Beverage Management industry in a variety of locations. My experience includes budgeting and management reporting, running special events, developing and motivating others, building teams and monitoring team performance through performance management. My key roles and responsibilities include: • Budget Management and Reporting • Identifying capital needs and managing approved capital budget. • Preparing annual department budget and ensuring sales and costs, and monitor progress throughout the year. • Responsible for delivering the financial result set forth in the annual budget. • Monthly forecast for all banquet operations. • Ensuring optimum guest usage and monitors levels constantly. • Performance Management of staff • Monitoring and checking that all department reports and correspondence are completed accurately and delivered punctually to the General Manager. • Responsible for leading all Events, Conferences, Exhibitions, Weddings • Pre-booking and budgeting for events such as parties and special functions. • Hiring and performance management of the entire banquet operations staff. • Detailing activities and banquet operations for the property • Operation and execution of plans annual and monthly forecasts for banquet operations. • Lead process improvements in banquet operations using post-convention reports i.e. meeting surveys and guest satisfaction surveys to measure improvement. • Liaise with Hotel banquet operations Directors to continually improve upon presentation profiles, banquets offerings and service methods under the supervision of the VIP, Food and beverage. • Overview meetings, VIP business activities, negotiating deals and contracts with a dedicated Events Sales Team as well as co-ordinating the communication between clients, sales and operations. • Staff Development and Training • Ensure that all departmental training programs are developed, executed and measured. • Ensure that leaders attend required companywide training. • Ensure that employees are trained to a competent standard. • Responsible for employee recruitment, training, developing and termination. • Sports and Fitness Programmes • Keeping up to date with the latest developments in sports and fitness techniques and equipment, and make appropriate recommendations to the management leading a team of 4 chefs 23 bar staff and a team of 156 through 11 outlets, restaurants, bars, sports club, room service and night club. • Co-ordinating guest fitness assessments and ensure each guest receives an individual exercise program along with the necessary instruction on use and safety. • Engaged with specialized instructors such as tennis, water sports, etc. and ensuring they have the necessary professional qualifications as well as high levels of interpersonal skills to deliver the guest fitness programme. • Maintaining all areas in a spotless and hygienic condition, including locker and shower rooms. • Ensuring all Food Hygiene and Health and Safety Regulations are strictly adhered to and implement any legislation as required. • Supervising Food and Beverage areas within the health, fitness and recreation areas and ensures they are efficiently operated. • Special Services • Constructing effective growth strategies. • Analyzing food safety costs. • Uncovering greater productivity via technology.
General Supervisor Services (Catering) & monitor different levels of staff experience Monitor Mess halls. My main responsibilities are to manage over 200 employees, direct all operational F&B departments and concepts, set benchmarks in terms of product quality and guest satisfaction. & taste of food Safety & Hygiene Cooperate with Customers (Mess hall attends) 1/ Continental restaurant 500 seats & 2/ Philippine restaurant 2500 seats& 2/ Indians & Pakistani & Nepali restaurants 4500 seats & 1/ Arabs restaurant 500 seats ( 4000 rooms )
• Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages • Resolve customer complaints about food quality or service. • Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate record. • Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed. • Check quality of deliveries of fresh food and baked goods. • Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items. • Arrange for maintenance and repair of equipment and other services. • Experience of providing catering services for large private parties and events. • Fully aware of current equal opportunity, anti-discriminatory and anti-oppressive practices. • Good leadership and organization skills • Having a real passion for good food • Focused on client and customer services • Resolving problems on the spot • Total receipts and balance against sales, deposit receipts, and lock facility at end of day. • Select or create successful menu items based on many considerations, and assign prices based on cost analysis. • Recruit, hire, and oversee training for staff. • Monitor food preparation and methods. Restaurant (62 Staff only catering) Main Restaurant 350, Bar lounge 120, Coffee Shop 70 seat.
• My area of Responsibility F&B Operations at a new hotel (2/Restaurants, 2/Bar and 1/ night-club 1/Conference room 700 seats) • Responsible for achieving the highest level of standards and customer satisfaction. Develop and train the F&B Team. • Suggest and discuss with superior for F&B continuous improvement. • Set F&B budget, business plan, strategies discussion. • In cooperation with Sales & Marketing, plan and implement marketing strategies for the Food & Beverage Outlets. • Participate in public relations activities, sales calls or other promotional activities designed at enhancing the Image and profitability of the hotel. ( 42 Staffs only catering ) 220 rooms 18 suites)
i am responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection. Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.