Alaa Haj Ibrahim

Experience

• 

  Dedeman Hotels & Resorts

  Jul 2009 - Aug 2010

  Captain in Turkuaz Turkish restaurant
• 

  Zaman Alkher restaurant

  Aug 2010 - Jan 2011

  Store keeper
• 

  Rotana Hotel Management Corporation PJSC

  Feb 2011 - Jan 2015

  • Supervise good Guest service and serve Guests according to Hotel standard in order to ensure Guest satisfaction• Identify training needs and propose training plans in correlation with outlet manager in order to maintain professionalism• Plan and conduct on and off job training regularly in order to achieve service standard and knowledge of staff• Attend daily briefing or meetings and ensure proper communication down to team to ensure Guest inquiries • Monitor sales and cost of outlet and trend of on going promotions • Contribute new promotional ideas in order to increase Guest covers and revenue• Analyse and enhance performance across all aspects of the outlet operation• Monitor duty rota on weekly basis in order to meet operation needs• Resolve Guests’ complaints directly or consults with Outlet Manager to maintain Guest satisfaction• Train personal grooming standard and monitor the weekly checklist in order to keep professional appearance• Monitor hygiene and cleanliness standards in the outlet and upkeep of all service equipment as per Hotel standard• Operate in a safe and environmentally friendly way to protect guests’ and employees’ health and safety, as well as protect and conserve the environment• Comply with the hotel environmental, health and safety policies and procedures Show less 1.1 Works in close cooperation with the Kitchen and Stewarding as well as the outlet cashiers to ensure a smooth running operation.1.2 He / she conducts / attends regular training sessions with the assigned team in line with the departmental SOP’s i.e. guest care, product knowledge, grooming standards, up selling, etc.1.3 Monitor’s duty schedules for the respective team.1.4 Ensures the proper appearance (condition of uniforms) and grooming of assigned staff.1.5 Works towards the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line with the opening hours.1.6 Handles the welcome of arriving guests and their sitting through the hostess, takes over, if she is not available.1.7 Ensures that under no circumstances the entrance door is left unattended.1.8 Maintains a professional / friendly relationship with the outlet patrons to ensure their well-being.1.9 Makes himself / herself familiar with all menus, promotions and other relevant issues concerning the outlet (product knowledge).1.10 Contributes to the upkeep of the outlet’s database of regular guests.1.11 Reports cleanliness and maintenance issues to the immediate Supervisor or the departments concerned.1.12 Resolves guests’ complaints directly or consults with immediate Supervisor.1.13 Does all mise en place work according to a whole day service requirements.1.14 Prepares all store requisitions for signature (operating material, food products and beverages) and ensures the accurate delivery of goods.1.15 Attends regular departmental meetings and conduct’s briefings (on behalf) and contributes to an open communication with in the assigned team.1.16 Familiar with the outlets menu and promotional activities.1.17 Contributes to meet / maximize the monthly revenue budget for the respective outlet. Show less 1.1 To assign stations and responsibilities and supervises them making sure that all are wearing clean uniforms and are well presented at work (i.e. shaved, washed, clean finger nails and hands).1.2 To supervise the quantity, quality and condition of all requested and delivered operating equipment (chaffing dishes, cutlery, crockery and glassware) and communicates with the Stewarding Department if any changes are to be done.1.3 To set time targets to his waiters with regards to completion of set ups, mis en place of the service (start and finish).1.4 Responsible for the proper communication with the kitchen and attempt to satisfy the request of the customer in no time.1.5 To inspect tables and function rooms for cleanliness and proper set up.1.6 To serve food and beverages according to high quality standards appropriate for the type of function.1.7 To show and instil in staff a high concern for quality, service and effective control of labour and expenses.1.8 To delegate duties to all employees and follows up on tasks assigned to staff and on duties assigned to his department.1.9 To attend all training sessions and meeting when required doing so.1.10 To maintain effective communication with all departments of the hotel, especially kitchen stewarding, housekeeping, service bars and engineering.1.11 To ensure proper organization, planning and control of china, silver, linen, glassware, menus, guest and other supplies.1.12 To maintain a good relationship with related departments (Engineering, Stewarding and Housekeeping). Inspects departments regularly for cleanliness.1.13 To follow instruction and procedures regarding health and safety regulation and fire prevention. Communicates the importance of above to his subordinates.1.14 To attend briefings before functions start.1.15 To ensure correct billing for function he is in charge of and that the control and accounting procedures are strictly adhered to. Show less

  • Assistant Outlet Manager room /service incharge

    Feb 2014 - Jan 2015

  • Head Waiter

    Oct 2011 - Feb 2014

  • Captain

    Feb 2011 - Oct 2011
• 

  Cristal Hotels and Resorts

  Jan 2015 - now

  Outlet Manager

  1.1 To prepare schedules for all personnel according to the forecast and within the limits of the staffing guide, to ensure adequate manpower at all times and under the guidance of the Food and Beverage Manager.1.2 To conduct regular training sessions with the assigned team in line with the departmental SOP’s i.e. guest care, service standards, up-selling approach, product knowledge, etc.1.3 To conduct on the job training of future Assistants Outlet Manager’s if the situation calls for.1.4 To prepare and issue duty schedules for the assigned team.1.5 To ensure the proper appearance (condition of uniforms) and grooming of assigned staff members.1.6 To evaluate the performance of the assigned team and initiate internal promotions.1.7 To short list new potential staff members for development.1.8 To handle the welcome and seating of arriving guests with the assistance of the hostess.1.9 To establish and update the outlet’s database of regular guests.1.10 To resolve guest complaints immediately.1.11 To ensure that all mise en place is done according to the whole day’s service requirements.1.12 To be actively involved in the outlets promotional activities.1.13 To establish a close working relationship with the kitchen and liaises with the chef about menu changes . 1.14To control / counter signs all store requisitions (operating material, food products and beverages) and ensures their accurate delivery.1.15 Maintains staff attendance sheets and other payroll related documents, to be signed by the Department Head and submit them for signatures at the end of the month.1.16 To attend all regular Food & Beverage departmental meetings and conduct’s daily briefings to maintain an open communication within the assigned team.1.17 Responsible to meet and maximize the budgeted monthly revenue of the respective outlet,1.18 To take part in the month end inventory with the cost controller to ensure that closing stocks are recorded as accurate as possible. Show less