• Take a great pride in representing our MOHG brand & the Kingdom of Saudi Arabia to visitors from around the globe. • Uphold a values-led culture for both our guests and our colleagues, and we collaborate closely to deliver unparalleled service excellence.• Adhere the needs of the business, our guests, and our colleagues by leading the Food & Beverage operation of the hotel.• Overseen and maintain the guests satisfaction, adherence to quality standards, to maintain high employee performance, and business results. • Ensuring that visitors to the hotel are delighted by the quality, creativity and variety of our food & beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market.• Stay informed about current trends, systems, practices, and equipment in Food and Beverage preparation and service within the hospitality industry.• Precede on the top competitor offerings in the local market and collaborate with hotel colleagues to enhance our own offerings, aiming to excel in creativity, service, options, and affordability in the market.• Ensure successful and profitable restaurants, culinary, and catering operations in alignment with hotel guidelines by overseeing all related functions.• Liaise with the Director of F&B manager to manage the operations of all Food and Beverage employees, facilities, sales, and costs to achieve maximum departmental revenue.• Ensure top sanitation standards are maintained in the Food and Beverage operation by implementing our Hotel FLHSS checklist.• Ensure that all departments are adequately taking care of the property and facilities.• Collaborate with People & Culture team on various employee-related tasks including interviews, recruitment, orientation, performance reviews, coaching, guidance, to ensure adequate employee levels and enhance productivity.• Above all, I lead by example through a hands-on approach to motivate and inspire team members.

- Focusing on the operational and personnel performance of the assigned restaurant, keeping an eye on business results, and making changes when necessary.-Expert in beverages, food, hygiene practices and high potential with the luxury standards LQA/FORBES applicable in hotel to deliver & achieve targeted results. - Recognizes the regular guests & maintains relationships with them and cultivates relations with new guests.- Coaching and developing other restaurant management & colleagues as well as implementing operational changes.- Managing the financial results of the restaurant to ensure maximum profits while keeping guests and associate satisfaction in mind.- Ensuring that restaurant is ready and staffed appropriately, clean, well-stocked, and all equipment is in good working order every day.- Supervising the day-to-day activities of colleagues and assigning specific responsibilities.- Monitoring and maintaining quality control records, including ensuring quality assurance and loss prevention policies and procedures.- Ensuring that all products are prepared and presented to brand and hotel standards every day.- Maintaining positive colleagues relations by communicating effectively, including performance reviews, progressive discipline, resolving associate relations issues, and managing incentive programs.- Providing excellent guest service at all times.- Supporting & enhancing working relationships with the team.- Using my culinary knowledge, skills to step in & collaborate with culinary chef to enhance guest experience.- The ability to drive profitable growth while improving guest and colleagues satisfaction, maintaining strong cost control and quality standards.- Perform, manage and motivate the team, delegate tasks, resolve issues, and offer coaching and support.- Strong communication skills and the ability to read, write, and comprehend instructions, short correspondence, and policy documents, as well as converse comfortably with individuals.

-Managing restaurant operations to deliver an excellent guest experience.-Required to manage, train and develop team members and work within all budgeted guidelines. -Maintain exceptional levels of customer service. -Manage guest quiries in a timely and efficient manner. -Work within budgeted guidelines in relation to food and payroll. -Drive sales to maximize and generate revenue. -Develop menus with other members of F&B team.-Count the monthly inventory with the floor colleagues.-Set departmental targets and objectives, work schedule, based of workflow, occupancy in line with policies and procedures. -Evaluate guest satisfaction levels with a focus on continuous improvement. -Be environmentally aware.-Assist other departments wherever necessary and maintain good working relationships. -Comply with hotel security, fire regulations and safety legislation.-Empower team with required skills needed to run a smooth operation and confident self approach while are in direct touch with guests.

Operation Audit Manager

Friitz (Authentic Belgium Fries)

•Making sure that all restaurant functions go as planned on a daily basis.•Receive and greet guests and conduct them to respective tables.•Go over daily inventory, check and control quality.•Supervise and coordinate activities of restaurant employees engaged in providing rapid service . • Help the guests by directly addressing their requests/ acting on their enquires.

As an apprentice, I gained practical experience and training in managing costs & expenses to ensure the financial success of the establishment within the listed learning objectives-Understanding cost components-Inventory management-Cost analysis -Budgeting and Forecasting-Cost control measures-Menu Engineering -Vendor management -Compliance & Reporting -Communication with outlets to gather cost-related info, share insights, and implement cost-saving initiatives effectively.