Maintain and improve high standards of quality and service• Maximize sales and minimize costs• Plan and direct the functions and administration of the department• Develop, create, implement and supervise special promotions• Selection, hiring, training and developing of team members• Responsible for forecasting, food production control, job descriptions• Oversee consistency, quality and presentation of buffets and a-la-carte• Communication with local and international guest• Guidance and assistance to the outlet managers• Maximizing guest satisfactionCommunication with other departments, especially• Evaluate the performance and conduct trainings for all level of employees• Clearly describe and delegate responsibilities for the operation of the outlets• Implement quality management system with the hygiene manager• Develop new products with the DOS• Monitoring the performance of the outlets with the financial controller• Maintaining adequate cost levels with the cost controller• Monitoring guest comments and coordinate with the guest relation officers• Hands-on management style• Problem solving and common sense• Strong in leadership, management and planning skills

FINANCIAL RETURNS:•Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage, and labor costs.•In partnership with the catering office, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for guests at a good value.•Ensure all credit and financial transactions are handled in a secure manner.PEOPLE:•Manage day-to-day staffing requirements, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.•Educate and train all team members in compliance with federal, state and local laws and safety regulations. Ensure staff is properly trained on quality and service standards, has the necessary tools and equipment, and is empowered to carry out job duties.GUEST EXPERIENCE:•Ensure all food and beverage equipment are in proper operational condition and are cleaned on a regular basis.•Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume. Notify Engineering immediately of any maintenance and repair needs.•Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.RESPONSIBLE BUSINESS:•Manage local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef.•Conduct proper food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material,

• Supervises the functioning of all Food and Beverage employees, facilities, sales and costs, to ensure maximum departmental profit is achieved• Controls and analyses, on an on-going basis, in order to optimize the following:• Quality levels of product and service• Guest satisfaction• Operating costs• Sanitation and cleanliness (hygiene)• Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all time• Supervises an coordinates pricing and preparation of menus, beverage and wine lists by taking into consideration such factors as:• Local requirements• Market needs• Competition• Trends• Recipes• Potential costs• Availability of Food and Beverage products• Merchandising and promotions.• Coordinates with the Finance Manager to determine the minimum and maximum Food and Beverage par stocks. Approves all wine purchases and other Food and Beverage items in accordance with InterContinental Hotel Group quality and quantity standards• Conducts weekly Food and Beverage meetings relating to, but not limited to, the following:• Overall Food and Beverage financial results and profitability• Projected business• Operations results and problems• Changes in procedures• New management policies• Quality improvement• Sales improvement• Productivity improvement• Attends all other meetings as required by the administrative calendar• Keeps and up-to-date standard recipe file for all Food and Beverage items to include:• Sales history• Sales mix• Actual costs• Potential costs• Par stock• Production time• Implements a daily, weekly and monthly checklist for all Food and Beverage departments. Ensures proper follow-up to attain maximum quality and efficiency• Keeps aware of trends, systems, practices and equipment in Food and Beverage preparation and service in the hotel and restaurant field through trade literature and actual visits

Handling three Outlet's, Coffe shop, Lebanese and Mexican speciality restaurant.

Intercontinental Hotel Al Jubail Outlets Manager 2005 - 2009 Intercontinental Hotel Al

* Preparing mise-en-place for outlet operation* Guest service* Store pick-up* Polishing * Table set-up

• In the absence of a Supervisor, conducts shift briefings to ensure hotel activities and operational requirements are known • Endeavour to resolve all complaints during shift and logs all complaints in log book for further follow up• Supervise Service Standard• Prepare table set-up and side station for smooth operation• Establish and instruct staff in cash security procedures• Preparing Food & Beverage requisition as per business volume • Supervise the maintenance of service equipment• Monitor standards of guest facilities and services• Control stock and monitor security procedure• Supervise and supporting in guest service• Making sure service is up to guest satisfaction

Started as Trainee Steward and promoted as Steward after two year promoted as Senior Steward then travelled to abroad.

Responsibilities HandledMaximize sales and minimize costsPlan and direct the functions and administration of the departmentDevelop, create, implement and supervise special promotionsSelection, hiring, training and developing of team membersResponsible for forecasting, food production control, job descriptionsOversee consistency, quality and presentation of buffets and a-la-carteCommunication with local and international guestGuidance and assistance to the outlet managersMaximizing guest satisfactionEvaluate the performance and conduct trainings for all level of employeesClearly describe and delegate responsibilities for the operation of the outletsImplement quality management system with the hygiene managerDevelop new products with the DOSMonitoring the performance of the outlets with the financial controllerMaintaining adequate cost levels with the cost controller Monitoring guest comments and coordinate with the guest relation officers