Manage all food and beverage operations. Maintain exceptional levels of customer service. Ensure compliance standards of the hotel. Recruit, manage, train and develop the F&B team. Manage guest queries in a timely and efficient manner. Work within budgeted guideline in relation to food & beverage costs and payroll of staff. Set departmental target and objectives, work schedule, budget, policies and procedure. Menu developments. Maximize sales and revenue. Carry out annual and mid-year appraisals with managers under responsibility. Evaluate guests satisfaction levels with a focus on continuous improvements. Ensure communication meetings are conducted and post meeting minutes generated. Assist other departments and develop work environments. Comply with hotel security, fire regulations, health and safety legislation.

Developing growth strategies and plans. Managing and retaining relationships with existing clients. Increasing client base. Negotiating with stakeholders. Identifying and mapping business strengths and customer needs. Researching business opportunities and viable income streams. Following industry trends locally and internationally. Reporting on successes and areas needing improvements. Research and identify new business opportunities that including new markets, growth areas, trends, customers, partnerships, products and services. Seek out the appropriate contact in an organization. Meet with potentials and existing clients. Understand the needs of customers and be able to respond effectively with a plan of how to meet these. Plan strategically and seeing the bigger picture and setting aims and objectives in order to develop and improve the business. Work strategically in order to carrying out necessary planning in order to implement operational changes.Ensure employees are on board throughout the organization and understand the need for change and what is required of them. Train team members and arranging external training where appropriate. Discussing promotional strategy and activities with the marketing department. Seek ways of improving the way the business operates. Keep abreast of trends and changes in the business world. Helping to plan sales campaigns. Negotiate pricing with customers, and suppliers in some cases. increase sales of the business. Carry out sales forecasts and analysis and present your findings to senior management and the board of directors.

Acting HOD- Food & Beverage Service.Pre Opening Development alliance with Best Western India, and according Best Western International Guideline for a 4 Star standard property.

* Achivement of budgeted Food & Beverage sales.* Analysis of Food and Beverage prices in relation to competition.* Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.* Supervise daily food and beverage operation, collecting guest feedback, responsible to take action to minimize guest complain during operation.* Assisting in menu planning and pricing* Co-ordinate all lagre group Meeting or Banquet and their specific requirement with the service & facilities offered, this includes proposals, contracts, estimated and actual function statement. With Banquet or Restaurant reservation the concern Chef is included in food related discussion.* Participation towards F&B Marketing activities.* Completion of monthly forecast.* Participation in Manager on duty shifts as required.* Quality Of Food & Beverage services and department phone handling.* Assure Bar inventory, bar control policies, completion of requisitions where deemed necessary.* Ensuring that services meet guest specifications.* Liaise on an ongoing basis with the Sales & Marketing Department to ensure guest needs and requirement will be met.* Working with Executive Chef, F&B Director, F&B Manager to ensure all arragements and details are dealt with.* Minimize number of guest complaints.* Responsible for staff training and development.* Responsible to evaluate employees performance.* Supervision of monthly payroll* Overseeing all scheduling within the department.* Participation towards overall cleanliness of the outlet and banquet hall.* All other duties directed by General Manager or F&B Manager.

* Responsible for handling assigned outlet or shift* Handling customer complaints and issues* Ensuring employees are properly orientated and trained as required by the Company’s training programs* Ensure food and products are consistently prepared and served according to the restaurant’s recipes, portioning, and serving standards* Evaluate staff performance and train new employee* Completing everyday inventory* Administrative duties* Arrange for maintenance and repair of equipment and other services* Proficiency in using IDS software to monitor food & beverage inventory. Employee’s schedules and overtime pay and perform other record keeping tasks.* Duties and responsibility assigned by head of the departmentTraining attended* Complain Handling* It Training and IDS System* Emergency Evacuation and uses of fire extinguisher and fire hose. (Types CO2, ABC) * Service Standard Training* Awareness On Security* Professional Barista Training* Telephone conversation* Leadership* Team Building

Four Seasons Resort Langkawi is most luxurious 5-Star Resorts in Malaysia. Four Seasons Hotels and Resorts is a Canadian International Hospitality Company headquartered in Toronto, Canada. It operates more than 100 hotels and resorts worldwide. Majority of the shares are owned by Bill Gates and Saudi Prince Al Waleed bin Talal.Job Responsibilities* Provide personalized guest service* Responsible for opening and closing of the outlet* Prepare the outlet for operation period* Prepare side station and mise en place and check the stocks to make sure all items are available for restaurant operation* Prepare the bar and beverage items which included alcoholic, non-alcoholic and coffee machine* Responsible to take order and serve food and beverage* Responsible to check stocks every day after operation and complete ordering procedure with purchasing department* Receiving stocks and updating and sharing the information with team members* Maintain the cleanliness and hygiene* Bills settlement and submit to finance department, Reports included point of sale, cash out, items sales report and credit card terminal report.* Before Restaurant Operation: Prepare the guest list, check the reservation and prepare the items or be prepared for any special requirement, prepared of guest allergy trace form if any and share the information with team members before operation in daily briefing.During Restaurant Operation: Greet the guest, offers the table, present the menu and explain catch of the day, soup, restaurant concept if necessary. Check food satisfaction and responsible to handle complain. Collect feedback and update.Training attended:HACCPPWDCRMFood HandlingBasic Cocktails & Mocktails TrainingTraining on product knowledge: Spirit and liquor,Wine, Beer, Sparkling wine or ChampagneOrganisational Service StandardPersonalized Service

Provide high level of guest's service and promote the Restaurant. Work closely with the Asst. Director of F&B Services to keep satisfied the guest with dining. Assist Restaurant Manager in the management of work schedules. Maintain par levels for items such as linen, table setting supplies, and beverage product. Assist with planning, preparation, and execution of special events and theme reservations. Attend Pre-Meal stand up held for all dining and kitchen staff. Performed server duties as needed.

Calavera is a Mexican Casual Restaurant and Bar located in Bukit Bintang, Kuala Lumpur, Malaysia. The following outlets are all operated by a single owner; Alang’sRawa Island Resort, Ril’s Bangsar (Fine Dining Restaurant), Cow & Chicken (Casual Dining) and Shelley Yu’s (Casual Dining) Restaurant.Job Responsibilities:* Developing online marketing campaign with partner’s organization such as Timeout.com, Eatdrinkkl.blogspot and Bangsababe.com* Developing communication within team members as well as with other outlet.*Responsible to make sure that all the items are available for operation such as food items, beverages, mise en place, cutleries, napkin, face towel, cleaning equipment, toiletries etc.*Make sure of cleanliness and hygiene are maintaining for outlet area, floor, dining equipment, kitchen, bar and garden premises, take necessary action if needed such as arrange pest control.*Conduct daily briefing and inform team member about reservation and VIP guest, sectioning dining area and let staffs knows about their daily task and duties.* Motivating team members to achieve monthly sales target and goals.Cashiering duties:Prepare cash sales report, items sales report, cash out report, settlement of credit card terminal. Prepare explanation letter to support voided items included wrong entry, unavailable items, canceled by guest, cancel transaction and submit to office.*Maintain stock as per company policy, ordering and dealing with suppliers.*Conduct inventory twice in week.Training attended:Bar & Club ManagementCustomer ServicePersonal HygieneCustomer Relationship ManagementService StandardOnline Promotion (Event & Product)Basic Wine Training

Provide the excellent service experience for every Guest, adhere to timing standards for products and services. Present menu, answer questions and make suggestions regarding food and beverage, recommend the food, liquor, beer, wine. Maintain table cleanliness. follow all cash handling policies and procedures.