Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages with the Executive Chef Resolve customer complaints about food quality or service. In charge of the overall Food & Beverage department (55 staff strong) including banqueting and outside catering, Reporting to the General Manager. Initiating a new outside catering operation, developing new outlet concepts for the restaurant extension new F&B outlets, planning, organizing and executing the operation during the hotel Directing and organizing the F&B operation, maintaining and improving standards and service; Maximizing profits, selecting, hiring, training and developing team members, oversight of departmental administration; Implementation of effective control of inventories and labor costs; Main achievements: restructured the department resulting in a reduced manning of 25% in the first year of operation still achieving the budgeted revenue and having a departmental profit of 44% versus a budget of 40%. Departmental revenue contribution to the hotel was brought from 40% to 45% in 2010 and has reached 50% year to date in July 2011. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed. Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks. Check quality of deliveries of fresh food and baked goods. Regular check of the inventory to order supplies such as tableware, silverware, glasses and cleaning items. 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. Training, development and evaluation for departmental staff. Schedule work hours for all F&B staff. Monitor food preparation and methods and report to the General Manager. Maintain relationships with customers and other departments. Update and use job-related knowledge. Coordinate the work and activities of staff.
4 * Hotel with over 100 staff employees and facilities such as: Restaurant, day Bar, night Bar, Bowling, TeKaffe. Conference Center responsibilities: F&B Directory with attributions and Banqueting Manager on 2 locations (Conference Center, Ibis Hotel and Continental Hotel Forum Sibiu) Operational all over the hotel's F&B Department. Coordination teams depending on events and location, entry in the system menu national Continental Hotels, attending sales type banqueting and coordinating their participation in catering events in different locations like City Hall, or the Palace from Avrig with events from 40pax up to 350 pax. Involvement in operational activity on F&B with over 50 subordinates in the team. I never have a complain to not can handle.
Company Activity domain: hospitality industry, tourism, Restaurant, events and conferences. Responsibilities: Coordinate activity Department of public nutrition (food & beverages) of Rina Vista Hotels Tirol Poiana Brasov through: restaurant, kitchen activity bar. Follow the implementation of standards and procedures for F&B fixed at the hotel chain \"Rina Hotels\" that includes and Hotel Sinaia resort with the same name Coordinate and supervise carrying out special events organized in Poiana Brasov branch in F&B Department, according to the policy set in the Central hotel chain. Watch the implementation of and compliance with the standards of quality and hygiene in accordance with internal rules, for all the employees in the Department Maintain a balance F&B. standing between customer satisfaction and the management team of the Department F&B that i support Ensuring excellent service offered to customers and the participation of each employee that i work. Watching,solving the problems of the Department F&B to be all the time present and to have an excellent feed back
Responsibilities: Organize the activity on banqueting events event conferences Department. Suggestions: Pep Miro F&B Asst Manager Hotel Arts Barcelona (Ritz-Carlton Company) achievements: What event it was 1000 people with the help of 45 waiters. Within the hotel are 40 locations Conference with services that include: coffee breaks, buffet breakfast and dinner. Organization and granting of a 5 * service to an 800-person catering in a wine cellar type location located at 80 km from Barcelona. Set-up and tasting for travel agencies, the involvement in the Organization of events depending on the location and number of persons Coordinating teams of waiters \"coll\" from different fields of activity the formation and organization of events depending on the time of day, time, location. Ritz Carlton standards and alignment of procedures for 5 * Hotel within Hotel Art's Barcelona
Activity field: International Hotel Company with tradition in tourism.Among the 3 lines of the world's top hotel, 60th in the world, the Hotel opened as a resort with 365 rooms plus suites, golf course, spa, three restaurants and many other facilities managed by a team of 800 employees. Responsibilities: I managed with a restaurant manager \"casual\", the first collaboration with Eric Riper Chef du Cousin (top culinary industry in New York) and successful trainer job F&B staff in restaurant, from helpdesk bartenders, waiters, waiters, supervisor help desk, chefs etc. Suggestions: Pep Miro Periwinkle Restaurant Manager (now Asst. manager F&B Hotel Arts Barcelona) Accomplishments: the opening of an international chain hotel participate all the trainers in all locations in the world and make hundreds of hours of professional training to fulfill all requirements of our clients successfully Ritz-Carlton. Participation in hundreds of hours of trainings and not only to achieve the quality standards expected by all clients Ritz-Carlton Organization Day21 Programer within each Department in which I was commissioned with the qualification of personnel. The departure of the team's opening I was appointed to continue professional training courses on online F&B staff and after 2 years in the Cayman Island (British Island-Caribbean) was Captain of the Banqueting-Hotel Arts Barcelona (under the name Ritz-Carlton Hotels)
5 star service at sea with accurate and precise standards, in a pace with 10 hours per day for 7-8 months on board and a vacation for 2-3 weeks the alignment with 85 nationalities to provide excellent services to all clients on board. Participation in Training of the quality of services and professional development of employees to hotel services and restaurant