Experience

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  Shangri-la hotels and resorts

  Dec 2008 - May 2009

  Industrial training
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  Intercontinental hotels group

  Oct 2009 - Apr 2011

  Club lounge assistant
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  Mövenpick hotels & resorts

  May 2011 - Dec 2012

  F & b waiter (pre-opening team member)

  Perform all necessary tasks to service food & beverage according to the standard of performance manual of the hotel Greet and seat customers and serve them in a professional, discreet and personalized way Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests Consistently monitor quality of food & beverage being served Practice good customer relations and attend to customer complaints / queries satisfactorily Responsible for maintaining hygiene and cleanliness standards in the outlet and upkeep of all service equipment Responsible for all service preparations before, during and after the service (mis-en-place & mis-en-scene) Ensure minimum wastage, breakage and spoilage Actively use up selling techniques to exceed guest expectations and increase revenue Show less

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  Millennium hotels & resorts

  Dec 2012 - Dec 2014

  Manage Restaurant operations Maintain exceptional levels of customer service• Interacting with guest to understand their requirement and customize the product and service accordingly.• To plan the various operational requirements within the outlet. And to plan various theme nights and sales increment programs.• To plan the monthly staff training schedule• To plan the addition of new F&B items in the menu• Monitoring and controlling store compliance in all areas, including customer care, effective planning and time management• Monitoring and controlling store compliance in all areas, including customer care, effective planning and time management.• Managing restaurant related revenue optimization procedures like up- selling, opening & closing inventory, walk in revenue, miscellaneous sale optimization etc. • Ensuring the customer service is improve and is up to the company standard expectations.• Ensuring the audit is carried out.• Managing all F&B administration work very well• Managing regular meetings & briefings with the staff to establish communication channel & to create right working atmosphere for effective operations.• Monitoring and controlling restaurant positions.• Ensuring best experience to the all times, situation handling on high rush hours (If required), cash, Billing posting, etc. Train and develop the Restaurant team Manage guest queries in a timely and efficient manner Work within budgeted guidelines in relation to Food and Payroll Drive sales to maximize budgeted revenue Develop menus with other members of F&B team Accountable for monthly stock takes Incentivize team members to maximize sales and revenue Set departmental targets and objectives, work schedules, budgets, and policies and procedures Evaluate guest satisfaction levels with a focus on continuous improvement Ensure communication meetings are conducted and post-meeting minutes generated Be environmentally aware Show less • Played a pivotal role in setting up of the restaurant as a pre-opening member of the Hotel & resort. .. To lead the team on each shift and ensure the company service standards are upheld.• Escort customers to their tables.• Explain how various menu items are prepared, describing ingredients and cooking methods.• Present menus to customers and answer questions about dishes and make recommendations.• Serve food and/or beverages to customers; prepare and serve specialty dishes at tables.• Check customers are enjoying their meals and take action to correct any problems.• Work closely with other team members to ensure excellent service is provided to all customers.• Take directions and guidance from managers.• Check customers’ identification in order to ensure that they meet minimum age requirements forconsumption of alcoholic beverages.• Prepare checks that itemise and total meal costs using the Micros Point of Sales system• Stock service areas with supplies such as coffee, food, tableware, and linens. Show less

  • Assistant Outlet Manager (in charge of Outlet)Pre- Opening Team Member

    Sept 2013 - Dec 2014

  • Restaurant Supervisor (in charge of outlet)Pre- Opening Team Member

    Dec 2012 - Aug 2013
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  Divan

  Jan 2015 - Dec 2015

  Outlet in-charge

  Work in close co-operation with Kitchen, Stewarding, Cashiers as well as other key service departments Work towards the successful 24hrs operation and ensure that telephones are always attended Maintain a professional and friendly relationship with in-house guest ensuring proper and prompt service Supervise the daily operation under standards fixed by Hotel Management and F & B Manager Define training needs and propose training programs in coordination with F & B Manager and continuously train subordinates to achieve highest level of professionalismAchieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation..Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.developing and implementing disaster plans; maintaining security and sprinkler systems; Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations. Show less

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  Hôtel des mille collines former managed by kempinski hotel group

  Mar 2016 - Dec 2017

  Food and beverage manager (head of the department)

   Responsible for the day to day operations of 4 restaurants and bars and our 5 meeting and conferences facilities (including ballroom 400 guests) & outdoor events for up to 3000 guests.Devise the overall business strategy & strategic direction of all food and beverage outlets & events Responsible for the overall administration and operation of the Food and Beverage Division to maximize profits, ensure quality standards, maintain staff performance, ensure customer satisfaction and brand development. Achievement of budgeted food sales, beverage sales, labor costs and profitability.Completion of Customer Follow-up calls on a timely basis. Timely analysis of Food & Beverage Prices in relation to competition. Participation and input towards F&B Marketing activities.  Handle all Food & Beverage inquiries and ensure timely follow up on the same business day To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. .To assist in menu planning and pricing. Development and maintenance of department manual. Supervision of weekly payroll input. Ensuring that services meet customer specifications. Quality of meeting room set-up. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.  Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with. Establish a rapport with groups to ensure guest satisfaction and repeat business.  Responsible for staff training and development. Ensure all staff have ‘Smart Serve’ certification Personnel selection. Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager. Show less

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  Nofa resort riyadh, a radisson collection hotel

  Jan 2018 - Jun 2018

  Food and beverage manager (head of the department) - opening team

   Responsible for the day to day operations of 7 restaurants and bars and our 4 meeting and conferences facilities (including ballroom 2000 guests) and outdoor 1000-2000 Guests. & outdoor events for up to 2,000 guests.Devise the overall business strategy & strategic direction of all food and beverage outlets & events. Responsible for the overall administration and operation of the Food and Beverage Division to maximize profits, ensure quality standards, maintain staff performance, ensure customer satisfaction and brand development. Show less

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  Sheraton kampala hotel

  Jun 2018 - Oct 2022

   Responsible for the day to day operations of 9 restaurants and bars and our 12 meeting and conferences facilities (including ballroom 500 guests) and outdoor Sheraton garden 4,000-5,000 guests. & outdoor events for up to 5,000 guests.Devise the overall business strategy & strategic direction of all food and beverage outlets & events.Ensures that entire F&B service operation is providing branded individualized products and services and positively affects the hotels reputation and image as a market leader amongst our competitor set Drives effective internal processes to maintain all F&B operational areas in immaculate conditions with sustainability practices in mind Participates in selection and recruitment of associates for all F&B service positions and assures diversification in the workforce maintaining brand fit and complying with the company selection process Conducts the appropriate pre-employment testing and assessments Ensures adequate training of all associates prior to being employed in area/positions which directly affects Guest satisfaction, revenues / profits, Brand / Hotel image and safety and security Assures that all F&B service associates are immaculately groomed at all times Puts effective training and development in place and measures compliance; conducts effective performance reviews in line with the company process Coaches and mentors high potential ‘achievers’ Prepares all F&B budgets and forecasts, adjusts to varying business cycles and assures maximum ‘flow through’ (revenues to profit) Analysis daily/weekly revenues and assures maximum revenue per cover/occupied room etc. Assures all associates follow through with all necessary safety and security HACCP and Emergency procedures and process at all times; measure compliance regularly Puts in place an effective maintenance and cleanliness program / process – measures compliance daily Show less

  • Food & Beverage Manager (Head of the Department)

    Jun 2018 - Oct 2022

  • Food and Beverage Manager (Head of the Department)

    Jun 2018 - Oct 2022
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  Accra marriott hotel

  Nov 2022 - now

  • Director of Food and Beverage

    Jul 2023 - now

  • Food and Beverage Manager (Head of the Department)

    Nov 2022 - Jun 2023