Ade Hamdani Email & Phone Number

Leading and team building of operation crewsReporting of the daily operational to ManagementConduct daily briefing with the subordinateMarker researchMeeting the target revenue of the venueBand coordinationControl of banquet sales and special eventsEntertaining regular guestIncreasing of prospective guest.

( 25 April to 02 Augustus 2011 )Check all the data baseEnsure that monthly forecasted Food and Beverage Revenue figure to achieve.Check the Sun Fish.Participate in daily briefing.Prepare the monthly training program.Participate in formulating duty roster. Check daily event.To ensure that the outlet manage efficiently according to established concept statement, providing a courteous, professional, efficient and flexible service.

Pre Opening Team. Food and Beverage Supervisor Pre Opening TeamFinancial1. To ensure that the monthly forecasted Food & Beverage revenue figures are achieved.2. To strictly adhere to the established operating expenses and ensure that all costs arecontrolled.3. To participate in the formulation of the Annual Operating Budget in determiningoutlet projected revenues and expenses.in line with the compilation of the Annual Business Plan.4. To obtain and account for the correct settlement of all sales and be overall responsiblefor cashier / bar floats and their maintenance.5. To handle voiding, correcting, changing of restaurant, checks in accordance with theprescribed procedures and account for all checks used during each shift.6. To identify and correct any errors.; To ensure that the outlet is managed efficiently according to the established conceptstatement, providing a courteous, professional, efficient and flexible service at alltimes.2. To have a full working knowledge and capability to supervise, correct anddemonstrate all duties and tasks in the assigned Place of Work (see Master Task List)to the standard set. Please note that Master Task Lists are reviewed and changed on aregular basis reflecting change in trends, guest expectations and operatingphilosophies.3. To assign responsibilities to subordinates, implementing Multi Tasking principle andto check their performance periodically.4. To be a “hands on” Manager and be present at all times in the Restaurant, especiallyduring busy periods.5. To implement flexible scheduling based on business patterns.6. To establish and strictly adhere to the par stocks for all operating equipment, supplies,inventoried items, and to ensure that the outlet is adequately equipped.7. To conduct monthly inventory checks on all operating equipment and supplies.8. To control the requisitioning, storage and careful use of all operating equipment andsupplies.

Kitsune Fine dining Room Japanese Restaurant and Roberto Cavalli Club Fine Dining Room and Club Lounge Italian Restaurant Dubai at Fairmont Hotel)Pre Opening TeamMain Duties:1. To ensure that the Restaurant is kept clean and hygienic at all times.2. To monitor the quality of food served and report any variances from the standards set and Executive Chef3. To supervise the Employee Restaurant Attendants.4. To maintain all equipment of the Restaurant in top condition and to conducta monthly/annual inventory of all equipment.5. To maintain the standards of performance as detailed in the Departmental OperationsManual.6. To maintain and clean all work areas, kitchen equipment, and other equipment andutensils to the high standards of cleanliness and hygiene required by the hotel.7. To co-ordinate with colleagues whenever necessary regarding operational problems.8. To be familiar with the operation of all pieces of equipment and operate them in thecorrect manner to ensure the maximum efficiency and personal safety.9. To participate in regular meetings and briefings as may be scheduled.10. To understand and abide by all safety rules, emergency procedures and fire preventionregulations.11. To participate in any scheduled training and development programmed that mayimprove personal or departmental standards.12. To understand and adhere to the hotel’s policies and procedures.Holland and America LineAstt. Dining Room Steward Mise un Place the Dinning Room for Breakfast, Lunch and Dinner timeWell coming Guest during on boardMake Sure guest satisfaction during journey on board

Drenthe Zeegse

Mise un Place the Restaurant and BarCheck the meeting reservation sheetCheck the stock and par-stock of the bar and restaurantIntend the Training programmed with the training manager

as a trainee check the duties roostermise un place according to the replacement areaIntend the training programmed

Diploma Iii, Food And Beverage Management

Hotel Management