Experience

• 

  Sheraton park

  Jul 2001 - Sept 2003

  Food and beverage associate

  Verified that prepared food met all standards for quality and quantity: This involves ensuring that all food items prepared adhere to specific quality standards set by the establishment. It includes checking for freshness, proper cooking, portion sizes, presentation, and adherence to any recipe guidelines.Handled currency and credit transactions quickly and accurately: This responsibility involves processing payments from customers efficiently and accurately. It includes accepting cash, credit/debit cards, and other forms of payment, providing change when necessary, and ensuring that transactions are conducted securely.Followed food safety procedures according to company policies and health and sanitation regulations: This involves adhering to strict protocols and guidelines to maintain food safety standards. It includes practices such as proper handwashing, sanitizing work surfaces, storing food at correct temperatures, preventing cross-contamination, and following any local health and safety regulations.Performed all position responsibilities accurately and in a timely manner: This implies completing all assigned tasks and duties efficiently and accurately. It encompasses various tasks related to food preparation, customer service, cleaning, and maintaining equipment. Timeliness is crucial in ensuring smooth operations and customer satisfaction.Communicated openly and honestly with the management team during each shift to ensure it ran smoothly: Effective communication with management is essential for coordination and problem-solving during a shift. This involves reporting any issues or concerns promptly, providing updates on workflow and customer needs, and collaborating with the team to address challenges and maintain a positive work environment. Show less

• 

  The oberoi group

  Sept 2003 - Jan 2006

  Food and beverage supervisor

  Staff Management: I am responsible for managing the restaurant staff, including hiring, training, scheduling, and providing feedback to ensure optimal performance. They may also handle disciplinary actions and conduct performance evaluations.Customer Service: Ensuring excellent customer service is a primary responsibility. Oversee the front-of-house staff to ensure that customers are greeted warmly, orders are taken accurately, and any issues or complaints are addressed promptly and professionally.Inventory Management: To monitor inventory levels of food, beverages, and supplies, and coordinate with the kitchen and purchasing department to ensure adequate stock levels. I may also be responsible for placing orders and managing deliveries to minimize waste and optimize cost efficiency.Operational Oversight: Supervisors oversee day-to-day restaurant operations, including opening and closing procedures, cash handling, and ensuring compliance with health and safety regulations. They may troubleshoot equipment malfunctions, coordinate maintenance and repairs, and implement policies and procedures to improve efficiency and productivity.Training and Development: Supervisors provide ongoing training and development opportunities for staff to enhance their skills and knowledge. This may include conducting training sessions on customer service, food safety, and operational procedures, as well as providing coaching and mentorship to team members.Communication: To be serve as liaisons between management and staff, relaying information, policies, and expectations effectively and also foster open communication among team members to promote collaboration and teamwork.Problem-solving: To handle any issues or conflicts that arise during shifts, whether they involve customers, staff, or operations. They must be able to think quickly on their feet and find effective solutions to ensure smooth operations and customer satisfaction. Show less

• 

  Taj hotels

  Mar 2006 - Jul 2007

  Restaurant manager

  Major contribution in achieving forecasted revenue of the hotel by coaching the team of Food & Beverage and Banquets on earning the property's top-line revenue and developing key customer relationships: This indicates that the individual played a significant role in helping the hotel meet its revenue targets by providing guidance and coaching to the Food & Beverage (F&B) and Banquets teams. This likely involved strategies to increase sales, upselling techniques, and enhancing customer service to foster loyalty and repeat business. Developing key customer relationships suggests that the focus was not only on attracting new customers but also on retaining existing ones through personalized service and attention to their needs.Created a specialized banquet team to directly involve in rate negotiations and contracting with guests for better service: This initiative involved establishing a dedicated team within the banquet department specifically tasked with handling rate negotiations and contract agreements with guests. By having a specialized team focused on this aspect of service, the hotel aimed to streamline the booking process, ensure clear communication with clients regarding pricing and terms, and ultimately deliver a higher level of service tailored to the needs of banquet guests.Revamped the seafood restaurant: This suggests that the individual led a significant overhaul or improvement of the hotel's seafood restaurant. This could involve various aspects such as menu redesign, improving the quality and sourcing of seafood ingredients, enhancing the dining ambiance or decor, optimizing operational efficiency, and training staff to deliver exceptional service. The goal of this revamp would likely be to attract more customers, improve the restaurant's reputation, and increase profitability. Show less

• 

  M/s new africa hotel & casino (1993) ltd.

  Jul 2007 - Sept 2008

  Assistant food and beverage manager

  Assisting the EAM - Food and Beverage: The primary role is to support the Executive Assistant Manager specifically responsible for Food and Beverage operations. This involves working closely with the EAM to ensure that all aspects of the F&B department are running smoothly and efficiently.Short- and Long-Term Planning: I am responsible for participating in the development of both short-term and long-term plans for the food and beverage operations. Short-term planning may involve daily or weekly scheduling, menu planning, and inventory management, while long-term planning could include strategic initiatives such as expansion projects, renovations, or changes in service offerings.Management of Front and Heart of House: Oversees both the front-of-house (customer-facing) and heart-of-house (back-of-house) operations within the food and beverage department. This includes areas such as dining areas, bars, kitchens, and storage facilities. Ensuring efficient operations in both areas is crucial for delivering quality service to customers.Achieving Customer Satisfaction: One of the primary objectives is to achieve customer satisfaction. This involves ensuring that guests receive high-quality service, that their needs and preferences are met, and that any issues or concerns are addressed promptly and effectively. Satisfied customers are more likely to return and recommend the establishment to others.Meeting/Exceeding Financial Goals: In addition to providing excellent service, the individual is responsible for managing the financial aspects of the F&B operations. This includes setting and achieving revenue targets, controlling costs, managing budgets, and maximizing profitability. Success in this area contributes to the overall financial health of the establishment. Show less

• 

  Mcdonald's

  Sept 2008 - Feb 2010

  Operations manager

  PnL for the Outlets:PnL stands for Profit and Loss. This refers to tracking the financial performance of each outlet. It involves calculating the revenue generated and subtracting the expenses incurred to determine the net profit or loss. Monitoring PnL helps in understanding the financial health of the outlet, identifying areas for improvement, and making informed business decisions.Food Safety & Training: Food safety is crucial in any food service establishment to prevent foodborne illnesses and ensure customer satisfaction. This involves implementing proper hygiene practices, adhering to food safety regulations, maintaining cleanliness in food preparation areas, and regularly inspecting food storage and handling procedures. Training staff members on food safety protocols is essential to ensure compliance and minimize risks.Internal Communication and Inventory Management: Effective internal communication ensures smooth operations within the outlets. This includes clear communication channels between staff members and management, disseminating important information, addressing concerns, and fostering teamwork. Inventory management involves monitoring and controlling the flow of goods in and out of the outlets, optimizing stock levels, reducing wastage, and ensuring timely replenishment of supplies to meet customer demand.Daily Maintenance and Cleanliness: Maintaining cleanliness and hygiene on a daily basis is vital for the overall reputation and success of the outlets. This includes regular cleaning of facilities, equipment, and surfaces, disposing of waste properly, sanitizing food contact surfaces, and ensuring a tidy and organized environment. Daily maintenance helps in creating a safe and pleasant dining experience for customers, preventing health hazards, and complying with health and sanitation regulations. Show less

• 

  Sheraton hotels & resorts

  Mar 2010 - Jan 2012

  Manager - food and beverage

  Guided and supervised team members to ensure efficient methods, operations, and procedures.• Fostered a welcoming ambiance and consistently exceeded expectations to ensure every customer received exceptional food and service.• Strategized and executed new menu introductions with thorough preparation.• Acknowledged and rewarded exceptional staff performance to enhance company morale and productivity.• Formulated, executed, and oversaw business plans aimed at driving profitable food and beverage sales. Show less

• 

  Jumeriah messilah beach

  Jan 2012 - Jan 2014

  Assitant director food and beverage

  Oversee service and daily operations while adhering to budgetary constraints and upholding top-tier standards.• Maintain exceptional levels of both internal and external guest service.• Collaborate with the executive chef to craft outstanding menus, procure goods, and consistently implement enhancements.• Anticipate and address guest needs, promptly and proactively addressing any concerns they may have.• Lead the Food and Beverage team by attracting, recruiting, training, and evaluating skilled personnel.• Keep team members informed about updates to hotel products, services, pricing, and policies. Show less

• 

  Protea hotels by marriott®

  Jan 2014 - Jan 2017

  Director of food and beverage

  Conducted root cause analysis and implemented insights using the Kaizen methodology.• Enhanced colleague morale resulting in a 6% reduction in employee turnover.• Implemented project control procedures including project forecasts and cash flow projections (Revenue and Cost budgets).• Cultivated and sustained partnerships with 12 vendors.• Spearheaded corporate initiatives such as the Marsha and Marriott Rewards programs.

• 

  Minor international ( royal livingstone by anantara)

  Jan 2017 - Jan 2018

  Director of food and beverage

  Enhanced customer service ratings through consistent training efforts.• Successfully recruited and trained 14 essential positions within the guest service team.• Augmented hotel revenue, profits, and market share by introducing 2 additional revenue centers.• Formulated departmental objectives, devised work schedules, crafted budgets, and established policies.

• 

  The leela palaces, hotels and resorts

  Jan 2018 - Jul 2019

  Director of food and beverage

  Food and Beverage Sales Increase: The food and beverage sales have experienced a notable surge, marking an 18% increase compared to the previous year. This growth indicates a significant improvement in customer engagement, satisfaction, and consumption of food and beverage offerings.NR Cover and APC Growth: Both the Number of Covers (NR cover) and Average Per Customer (APC) metrics have seen a substantial rise, climbing by 13% compared to the previous year. This uptick suggests an increase in customer traffic and spending per visit, indicating improved customer satisfaction and possibly enhanced menu offerings or service quality.Successful Promotions: The execution of 2 food promotions and 3 beverage promotions has been fruitful, resulting in an incremental revenue of 16 lacs. This success underscores the effectiveness of marketing strategies and promotional campaigns in driving customer engagement and boosting sales.Introduction of Upselling Package: The introduction of the "Dinner By Design" upselling package offers customers an enhanced dining experience, potentially leading to increased revenue per customer visit and higher overall profitability.Reduction in Food Cost: Through a process evaluation, the food cost has been significantly reduced from 38% to 29%. This indicates improvements in procurement practices, inventory management, portion control, and waste reduction, ultimately contributing to higher profit margins.TripAdvisor Ranking Improvement: Elevating the Tripadvisor ranking from 5th position to 4th position reflects positively on the overall guest satisfaction and reputation of the establishment. .Addition of Revenue Centers: The addition of 2 revenue centers in terms of Food and Beverage offerings has led to incremental revenue generation. This expansion diversifies revenue streams and provides customers with more options, potentially attracting a broader customer base and driving overall revenue growth. Show less

• 

  Louvre hotels group

  Jan 2020 - Jan 2022

  Director of food and beverage

  Managing all F&B and day-to-day operations within budgeted guidelines and to the highest standardsPreserve excellent levels of internal and external customer serviceCurate exceptional menus, purchase goods and continuously to make necessary improvementsIdentify customers needs and respond proactively to all of their concernsLead F&B team by attracting, recruiting, training and appraising talented personnelEstablishing targets, KPI’s, schedules, policies and proceduresProviding a two way communication and nurture an ownership environment with emphasis in motivation and teamworkComply with all health and safety regulationsReport on management regarding sales results and productivity Show less

• 

  The hartling group

  Mar 2022 - now

  Operations specialist

  Revised SOP, Training, Micros, Budgeting & Forecasting, Incentive plan creation, Menu engineering and yearly promotions etc…Lead all key property issues including capital projects and refurbishment, responsible for the preparation, presentation and subsequent achievement of the hotel's annual Operating Budget, Marketing & Sales Plan and Capital Budget.Manage on-going profitability of the hotel, ensuring revenue and guest satisfaction targets are met and exceeded.Ensure all decisions are made in the best interest of the hotels and management.Deliver hotel budget goals and set other short- and long-term strategic goals for the property.Developing improvement actions, carry out costs savings, a strong understanding of P&L statements and the ability to react with impactful strategiesClosely monitor the hotels business reports daily and take decisions accordingly, ensure that monthly financial outlooks for Rooms, Food & Beverage, Admin & General, on target and accurate.Maximizing room yield and hotels / resort revenue through innovative sales practices and yield management programs. Show less