CV Profile No.28604

Experience in the following industries :

• Hotel business, catering
• Tourism, leisure activities

Professional experience

• Food and Beverage Manager
• KISIWA HOTELS AND RESORTS
• Since 08.2018
•  Plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation by checking food and beverage supplies and placing orders when needed.  Implement effective controls of food, beverage and labor costs among all sub departments and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.  Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the Individual outlets; recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.  Monitor the performance of outlets service staff Supervision and delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training and mentoring of staff.  To oversee the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.  Administer all food and beverage facilities and ensure optimal cleanliness and safety procedures are in efficient working conditions.  Develop, implement, and monitor schedules for the operation of all food & beverage outlets to achieve a profitable result.

• Assistant Food and Beverage Manager
• HOTEL 2 FEVRIER
• 08.2017 - 07.2018
•  Provide assistance to the F&B Management in all menu preparations, kitchen rules, service standards, cleanliness and inventory controls for F&B.  Monitor the performance of outlets service staff Supervision and delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training and mentoring of staff.  Maintain Restaurant inventory, cleanliness, food rotation and menu consistency.  Responsible for training shift leaders for their responsibilities during all meal periods and events.  Assist the F&B Management in all kitchen efforts, staffing and inventory controls as assigned.  Assist in establishing methods for inventory control and adhere to purchasing procedures.  Continue to enhance the guest service experience by creative initiatives.  Assist in the execution of administrative function such as reporting, forecasting, quality assurance and departmental meetings  Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary.  Assist in maintaining all Micros programming for food and beverage outlets.  Ensure proper maintenance, cleaning and operation of the outlet and service equipment.

• Restaurant/Room Service Manager
• RADISSON BLU HOTEL 2 FEVRIER
• 07.2016 - 08.2017
•  Execute outlets operations including food and beverage promotions, customer service and inventories.  Assist in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories.  Ensure proper cash management controls are followed by all food & beverage staff members as per the hotel policy.  Ensure the food & beverage operations are properly staffed with trained competent individuals.  Responsible for report generation as per needs, monthly and fiscal basis.  Monitor the performance of outlets service staff Supervision and delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training and mentoring of staff.  Maintain Restaurant inventory, cleanliness, food rotation and menu consistency.  Provide assistance to the F&B Management in all menu preparations, kitchen rules, service standards, cleanliness and inventory controls for F&B.  Assist the F&B Management in all kitchen efforts, staffing and inventory controls as assigned.  Assist in the execution of administrative function such as reporting, forecasting, quality assurance and departmental meetings.  Maintain and demonstrate strong knowledge of food and beverage trends within the hotel.

• Food and Beverage Supervisor
• DAL GROUP
• 08.2014 - 03.2016
•  Assist the Restaurant Manager in Interviewing, selecting, training, supervising, counseling and disciplining outlet staff.  Supervising the floor during meal periods to ensure that all standards and steps of service are met through guests interactions.  Ensuring that checklists, requisitions and proper opening and closing functions are being completed each shift.  Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.  Ensuring that all steps of services as outlines in training materials are being followed on a daily basis.  Interact positively with customers promoting hotel facilities and services.  Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Ensure all daily and monthly reports are detailed and submitted in a timely matter.  Assist the Restaurant Manager in planning and setting up special events like Mother’s Day, Easter, Father’s Day, Christmas, New Years, Holiday Events, etc.

• Food and Beverage Lead Supervisor
• DYNCORP INTERNATIONAL
• 03.2011 - 01.2014
•  Attend to customer complaints and issues, resolving matters as expediently as possible.  Ensuring that all steps of services as outlines in training materials are being followed on a daily basis.  Interact positively with customers promoting hotel facilities and services.  Maintain rapport with all departments and attend relevant meetings.  Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Stock service areas with supplies such as coffee, food, tableware, and linens.  Oversee food preparation, food storage and dining areas, ensuring that the facility remains in compliance with safety regulation and health codes.  Maintain employee records and administer payroll and benefits.  Manage the incoming funds and accounts payable.  Received inventory, and provided food and beverage supplies.  Maintained accurate information of product and services availability.  Ensure proper food handling procedures are followed including wrapping, labeling, etc.  Maintain stocks and display food according to established standards.  Assist in maintaining cleanliness in work areas and outlet areas.

• Room Service Food and Beverage Agent
• JUMEIRAH BEACH HOTEL
• 03.2008 - 01.2010
•  Inspects and documents areas of responsibility to ensure quality standards are maintained.  Ensuring that all our customers’ queries or requests and complains are handled in a polite, efficient manner and that a high level of customer service is consistently maintained at all times.  Actively participating in the departments and organizations continuing improvement process and supports change by exhibiting willingness to offer and try new ideas.  Giving full cooperation to any customer requiring assistance with a prompt, caring and helpful attitude and anticipate client’s needs.  Positively contributing to all the sales activities within the hotel and maximizing sales opportunities.  Creating and maintaining a safe work environment and adhering to all established safety rules resulting in zero customer or work related accidents and maintaining security of information relating to company policies.  Assisting in monitoring and controlling stock levels and assisting during inventory sessions and ensuring proper labeling and fixing according to Jumeirah standards.

• Food outlet & Kitchen Steward
• RADISSON SAS HOTEL
• 09.2006 - 02.2008
•  Training new stewarding staff and ensuring that the place and equipment’s are prepared for functions.  Assisting the kitchen department for pre-setting of equipment needed for banqueting and outside catering events.  Helping in Coordination of outside catering and other events related to food.  Assisting the Chief Steward on the daily operations of the stewarding department including washing of equipment for the kitchen and banqueting sections.  Monitoring hygiene and sanitation standards in line with Public health standards.  Carrying out inventory checks regularly and control movement of equipment within the hotel and also during outside catering functions.