Sleiman Shokor

Experience

• 

  Rotana Hotel Management Corporation PJSC

  Jan 2011 - Dec 2011

  On Call Banquet Server

  • Handling setups for Wedding events and all corporate meetings.• Helping the captains to prepare the mise en place.• Delivering all guests requests and meeting all event requirements.

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  Four Points by Sheraton

  Jan 2012 - Dec 2012

  On Call Banquet Server

  • Handling setups for Wedding events and all corporate meetings.• Helping the captains to prepare the mise en place.• Delivering all guests requests and meeting all event requirements.

• 

  Four Seasons Hotels and Resorts

  Jun 2012 - Mar 2024

  • Launching the opening of the newly renovated rooftop bar “Level 26”, Japanese fusion, and capacity of 220 seats.• Managing Level 26 with a team of 8 servers, 4 runners, 4 hostesses and 2 supervisors.• Handling daily orders and requisitions and overseeing the monthly inventory to maintain a consistent beverage cost.• Working hand by hand with the team to achieve our monthly budget (500,000 USD the lowest) by implementing up selling techniques and enhancing the average check.• Handling guest complaints and following up on the pending glitches.• Prepare the weekly schedule depending on the business flow.• Overseeing the reservation and the seating procedure.• Carrying out the daily briefings, informing the team regarding the hotel news, Medallia, GES, GRS scores.• Ensuring all HACCP and Hygiene standards are applied through cleanliness, FIFO, Personal Hygiene and creating a deep cleaning schedule for different areas in the outlet.• Taking part of the GTPW and achieving an increase of 8% in the participation.• Ensuring all standards are applied and checking on the guest experience satisfaction.• Handling the team attendance and preparing their monthly salary. Show less • Working alongside Fling Bar Services for over a month, on the creation of our signature cocktails for all of the hotel outlets: The Lobby Lounge, The Bar and Lounge, The Grill, Arabesque and Level 26).• Conducting daily tastings to create the perfect cocktails, and ending it with a week of intensive training for the F&B division in learning the creation of these cocktails.• Ensuring Outlets are delivering the right cocktails as per our company’s standards.• Implementing a monthly test for bartenders to evaluate their level of knowledge.• Participating in the hiring of new bartenders and baristas.• Work on the beverage cost and reducing the amount of purchase.• Work hand by hand with baristas to train them on the proper way of making coffee and tea.• Creating a coffee fusion menu for the lobby lounge.• Check on the daily tasks of the bartenders and ensuring mise en place is ready.• Check on the cleanliness and hygiene procedure to reduce waste and enhance product quality. Show less • In charge of two connected restaurants, one is a fine dining steak house (The Grill), capacity 60 guests, in addition to the bar and lounge, international food menu concept with a cigar lounge, capacity indoor 85 seats, outdoor 35 seats.• Rotating between breakfast, lunch and dinner period.• Handling a team of 10 servers, 3 hostesses, 2 bartenders, 2 runners and 2 bar backs.• Carrying out the daily briefings and encouraging the team to achieve our daily target (The Grill 6000 USD, The Bar and Lounge 9000 USD).• Taking care of preparing all casual payments and salaries.• Handling daily orders and requisitions.• In charge of the daily operation, without the presence of an assistant manager.• As a designated trainer, I used to handle all new comers and help them get all the materials needed to deliver the best quality of service. In addition to the daily training provided for the rest of the team, in regards to beverage, food and sequence of service knowledge.• Ensure the team is delivering the right service.• Check on the guests, and follow up on glitches and complains. Show less • Rotation for one day every month in different departments of the hotel.• Shadowing the supervisor and the assistant manager to create a better vision of their daily responsibilities.• Helping in the creation of the opening and closing checklist for the employees.• Working with the team hand by hand and ensuring they are delivering the best quality of service.• Taking care of the monthly inventory of the bar and cigars.• Creating food and drinks menu pickup charts.• In charge of the operation alongside the assistant manager.• Create training schedules for the team.• Handling a team of 6 servers, 2 hostesses and 2 runners. Show less • Rounded experience within multiple outlets such as The Grill, The Bar & Lounge and The Lobby Lounge.• Interacting with the guests in a professional manner and providing excellent service.• Having had the chance to work in these outlets allowed me to develop my interpersonal skills by approaching different types of guests.• Delivering a personalized and unique service while achieving a score of 100% on LQA with being recognized as The Star Employee in the hotel.• Prepare the mise en place and the materials needed for the service.• Cover the bartender on his day off.• Meet all guests’ requests and ensure delivering a high level of service. Show less

  • Assistant Food and Beverage Manager

    Aug 2019 - Mar 2024

  • Task Force - Assistant Food and Beverage Manager

    Nov 2019 - May 2020

  • Bar Supervisor

    Jul 2018 - Jul 2019

  • Task Force - Food and Beverage Supervisor

    Feb 2019 - Mar 2019

  • Food and Beverage Supervisor

    Jun 2017 - Jun 2018

  • Food and Beverage Supervisor in Training

    Jun 2016 - May 2017

  • Food and Beverage Server

    Jun 2014 - May 2016

  • Task Force - Food and Beverage Server

    Jan 2016 - Mar 2016

  • Task Force - Food and Beverage Banquet Server

    Jun 2015 - Jul 2015

  • Food and Beverage Bar Back and Barista

    Jan 2014 - Jun 2014

  • Banquet Server

    Jun 2012 - May 2014
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  Calicolb

  Aug 2021 - now

  Food and Beverage Manager