Khalid Beseiso

Experience

• 

  Starwood Hotels & Resorts Worldwide, Inc.

  Sept 1997 - Aug 2002

  Resturant Manager- Sheraton Amman

  Provide a clear business plan for the restaurant in conjunction with the Dir. Food & Beverage Manager.Provide a bullet point fiscal month summary to actual results to budget and forecast to food and beverage director. Consulting and effectively managing changes in operation, policy and procedure with direct reports.Assisting the guest with all queries and act according to the complaint handling standards & procedure.Assisting with the preparation of and regularly update department training manual. Effectively managing distribution of workload amongst self and direct reports during shift. Show less

• 

  Four Seasons Hotel Amman

  Sept 2002 - Feb 2007

  Assistant Food and Beverage Manager

  Forecast workloads and checks work schedules prepared by subordinate managers for all restaurants, lounge, room service, stewarding and banqueting employees.Participated in the opening the hotel of Four Seasons Nile plaza for the period of two months.Oversee the initial and continual training of all new and current food and beverage service employees by their department managers, conducting training classes for both management and hourly staff on a regular basis.Assist and produce divisional budget, revenue and expenses, and calculate and control Beverage, food and general expenses. Show less

• 

  Four Seasons Hotel Istanbul at the Bosphorus

  Feb 2007 - Sept 2016

  Plan all operational procedures, recruitment, grow revenue of the F&B Departments and to improve service and quality. Implement departmental strategies and action plans in accordance with the hotel’s strategic and sales plansUpgrading the standards within the Resortliaising with the sales & marketing Director to set the strategy for the F&B departmentsProjecting business opportunities in order to increase revenueParticipating in preparation of the Hotel strategic plan, marketing plan and goals programUpdating the General Manager on all operations achievements and key issues Ensuring all staff is aware of the goals and objectives of F&B Departments and to achieve and maintain good relationship amongst the Hotel personnel.Operating an efficient and accurate administration process in order to meet statutory, legal and internal requirementsEnsuring that adequate funds are available for smooth operations and also to ensure adequate amount of resources Controlling the departmental expense budget throughout the yearControlling Payroll and Business Expenses of the F&B Departmentsliaising with the General Manager & Human Resources Director in matters relating to recruitment and disciplinary procedure Ensuring regular progress update & reviews are conducted for all managers & staffManage the functioning of all employees, facilities, sales and costs, to ensure maximum departmental profit is achievedCoordinating all sales activities which are conducted in area of responsibilityActively engaging and participating in effective communications within the hotel Ensuring that all Standards are being adhered to, by training all personnel and monitoring their compliance Show less □ Develop an operating budget for each of the department’s revenue outlets; after approval, monitor and take corrective action as necessary to help assure that budget goals are attained□ Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented□ Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met□ Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized□ Help plan and approves external and internal marketing and sales promotion activities for the food and beverage department□ Help plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff□ Approve the menus proposed by the Executive Chef for all outlets and special events□ Research new products and develops an analysis of the cost/profit benefits□ Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases□ Review new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs Show less Develops new and analyzes existing procedures and special promotions that will improve guest patronage under the guidelines of Company’s policies.Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel.Budget and expense controlMonthly analysis of Crystal Hygiene audit and development of action plan to address areas of improvement ( FS Amman was rewarded with the Golden Regional Award in 2010) Handle all guest complaints in the food and beverage area.Responsible for obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service.Develops new techniques of service towards maximum guest satisfaction at minimum operating costs.Develop and maintain effective communications between all operating departments. Show less Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, menus, work schedules, rules and regulations for the food and beverage staff and personnel.Conducting performance analysis of all F&B departments based on existing resources – guest complaints, Medailla database, Standards testing database and implementing learning initiatives in liaison with the Learning Manager That assisted the division to achieve the annual targets.Analyze the performance audit report provided by Richey International and specify areas that need improvement. Handle all guest’s complaints and requests in all food and beverage areas, and in charge of obtaining maximum results in the utilization and appearance of all outlets and FB areas, the quality levels, performance and standards of service and develop new techniques of service towards maximum guest satisfaction at minimum operating costs. Maintain up-to-date records on FB staff personnel attendance, appearance, standards, payroll and disciplinary action.Working with Director of Purchasing to establish quality requirements from external suppliers; Monitoring performance by gathering relevant data and producing statistical reports.Aid each department head in giving the necessary training to their staff.Develop and maintain effective communication between all operating departments Show less Formulate and recommend changes to improve employees' performance and teamwork.Keep employees informed about hotel policies and changes. Develops analyses and implements merchandising that meet the profile of Four Seasons Hotels and guest patronage. Manages and controls overall expenses of the outlets focusing on higher revenue and profit.Analyze the performance audit report provided by Richey International and specify areas that needs improvement. Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies.Assist and produce divisional budget, revenue and expenses, and calculate and control Beverage, food and general expenses. Show less

  • Director of Food and Beverage

    Apr 2014 - Sept 2016

  • Director of Food & Beverage

    May 2011 - Apr 2014

  • Assistant Director of Food and Beverage- Four Seasons Hotel Amman

    Jul 2010 - May 2011

  • Assistant Director of Food & Beverage- Four Seasons Cairo at the First Residence

    May 2008 - Jul 2010

  • Assistant Director of Food and Beverage- Four Seasons Hotel Cairo at Nile Plaza

    Feb 2007 - Apr 2008
• 

  W Hotels

  Apr 2017 - May 2019

  Executive Assistant Manager in charge of B&F
• 

  St. Regis Hotels & Resorts

  May 2019 - Nov 2020

  Hotel Manager
• 

  The Royal Hashemite Court

  Nov 2020 - now

  Operations Manager