Key Roles and Responsibilities as Founder and CEO of PRO BAR AE:- Strategic Leadership: Develop the company's vision, mission, and long-term strategy.- Team Management: Build and lead a high-performing team.- Business Development: Foster relationships and explore growth opportunities.- Financial Management: Oversee financial planning, fundraising, and performance.- Operations Management: Ensure efficient day-to-day operations and quality control.- Customer Relations:… Show more Key Roles and Responsibilities as Founder and CEO of PRO BAR AE:- Strategic Leadership: Develop the company's vision, mission, and long-term strategy.- Team Management: Build and lead a high-performing team.- Business Development: Foster relationships and explore growth opportunities.- Financial Management: Oversee financial planning, fundraising, and performance.- Operations Management: Ensure efficient day-to-day operations and quality control.- Customer Relations: Prioritize customer satisfaction and build strong relationships.- Sales and Marketing: Develop and implement effective marketing strategies.- Innovation and Adaptation: Stay ahead of industry trends and adapt to changing market conditions.- Risk Management: Identify and mitigate potential risks to the business.- Ethical Leadership: Promote ethical business practices and a positive company culture.Company Values of PRO BAR AE: * Health and Wellness: Promoting a healthy and active lifestyle.* Convenience and Accessibility: Providing easy access to nutritious meals.* Quality and Freshness: Ensuring high-quality ingredients and fresh preparation.* Customer Satisfaction: Prioritizing customer needs and delivering exceptional service.* Sustainability: Supporting sustainable sourcing and environmentally friendly practices. Show less

Supervise all restaurant activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe.Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.Administer performance of all service staff and schedule and evaluate all restaurant operations and… Show more Supervise all restaurant activities and ensure compliance to all company standards to increase all sales of labor costs and prepare various reports accurately and within timeframe.Maintain optimal level of sanitary procedures for all food handling and maintain neat and clean kitchen area and ensure optimal quality of all food preparation and ensure compliance to all standards.Administer performance of all service staff and schedule and evaluate all restaurant operations and provide training to all employees and maintain all work according to required policies and procedures and maintain knowledge of all food and beverage trends.Prepare estimates of all food and beverage costs and coordinate with corporate staff and assist to purchase all required supplies and place required orders for all distributors and ensure response to all complaints.Ensure compliance to all security procedures and design strategies to protect all employees and customers and design strategies to reduce injuries to staff and prepare various accident reports.Manage all shifts for restaurant operations and schedule all process and maintain cleanliness at all times and assist to resolve all complaints and maintain food quality at all times and perform regular interviews with all employees.Perform orientation and provide training to all new employees on restaurant processes and determine appropriate feedback from employees and maintain all restaurant plans. Show less

With 15 years of Hotel Experience in Food and Beverage Department managing up to 150 employees. Well versed in the functionalities in Hotel Management such as Business Planning ans Implementation, Employee Training and Supervision, Market Trend Research, First Line Customer Service and Administrative Coordination. Technically savvy - Microsoft Office (Outlook, PowerPoint, Excel, and Word).

 Exceeded food and beverage budget while maintaining the budgeted labor and operational costs. Timed SWOT analysis of Food & Beverage Prices from the competition set. Participation and input towards F&B Marketing activities. Entertainment of potential and existing customers. Preparation of Sales Promotions & Mailings. Telemarketing to previous clients to inquire about possible future bookings. Completion of Customer Follow-up calls on a timely… Show more  Exceeded food and beverage budget while maintaining the budgeted labor and operational costs. Timed SWOT analysis of Food & Beverage Prices from the competition set. Participation and input towards F&B Marketing activities. Entertainment of potential and existing customers. Preparation of Sales Promotions & Mailings. Telemarketing to previous clients to inquire about possible future bookings. Completion of Customer Follow-up calls on a timely basis. Development and maintenance of all department control procedures. 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. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions. To confirm all details relative to group functions with meeting/banquet planners. Supervision of daily paper flow including Proposals, and Function Contracts. Maintenance of Hotel credit policies. Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours) Evaluation forms must accompany all invoices. Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions. Completion of monthly forecast. Attendance and participation at weekly F & B meeting and Department Head meeting. To assist in menu planning and pricing. Development and maintenance of department manual. Show less

Key Responsibilities:FINANCIAL• Prepare Annual Operation Budget as part of the Business Plan• Manage the outlet as an individual profit center to assume responsibility for revenues and expenses• Maximize profitability of the restaurant by increasing turnover (Revenue and Covers) as a priority and controlling cost as a second priorityOPERATIONAL• Implement and maintain established policies and procedures to ensure a high level of guest service standard at all… Show more Key Responsibilities:FINANCIAL• Prepare Annual Operation Budget as part of the Business Plan• Manage the outlet as an individual profit center to assume responsibility for revenues and expenses• Maximize profitability of the restaurant by increasing turnover (Revenue and Covers) as a priority and controlling cost as a second priorityOPERATIONAL• Implement and maintain established policies and procedures to ensure a high level of guest service standard at all times• Act as host in the restaurant and ensure customer satisfaction• Update relevant sections of the department operations manual on a timely and regular basis, and use it as guide for the standard service• Ensure all employees report to duty punctually wearing the correct uniform as per hotel standards• Supervise the employees within the department ensuring that the correct standards and methods of service are maintained so that employees provide courteous and professional service at all times• Work with chef on the menu, recipe and cycle concept• Report deviations of the food and beverage productsMAINTENANCE• Identify market needs and trends• Perform market research, to monitor and analyze the menu, products and activities of competitive restaurants• Assist the chef in developing menus, promotions and specials• Create and assist in planning and implementation of an effective sales plan and promotional activities in the restaurant• Maintain customer file of regular guests in regards to preferences, personal dates in the interest of guest relations and promotional possibilitiesEMPLOYEE HANDLING• Schedule shifts according to forecast and within the limit of staffing guide• Plan and implement effective skills training• Maximize employees productivity and morale and consistently maintain discipline following hotel guidelines• Ensure that all employees have a complete understanding of and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety Show less

Key Responsibilities:FINANCIAL• Prepare Annual Operation Budget as part of the Business Plan• Manage the outlet as an individual profit center to assume responsibility for revenues and expenses• Maximize profitability of the restaurant by increasing turnover (Revenue and Covers) as a priority and controlling cost as a second priorityOPERATIONAL• Implement and maintain established policies and procedures to ensure a high level of guest service standard at all… Show more Key Responsibilities:FINANCIAL• Prepare Annual Operation Budget as part of the Business Plan• Manage the outlet as an individual profit center to assume responsibility for revenues and expenses• Maximize profitability of the restaurant by increasing turnover (Revenue and Covers) as a priority and controlling cost as a second priorityOPERATIONAL• Implement and maintain established policies and procedures to ensure a high level of guest service standard at all times• Act as host in the restaurant and ensure customer satisfaction• Update relevant sections of the department operations manual on a timely and regular basis, and use it as guide for the standard service• Ensure all employees report to duty punctually wearing the correct uniform as per hotel standards• Supervise the employees within the department ensuring that the correct standards and methods of service are maintained so that employees provide courteous and professional service at all times• Work with chef on the menu, recipe and cycle concept• Report deviations of the food and beverage productsMAINTENANCE• Identify market needs and trends• Perform market research, to monitor and analyze the menu, products and activities of competitive restaurants• Assist the chef in developing menus, promotions and specials• Create and assist in planning and implementation of an effective sales plan and promotional activities in the restaurant• Maintain customer file of regular guests in regards to preferences, personal dates in the interest of guest relations and promotional possibilitiesEMPLOYEE HANDLING• Schedule shifts according to forecast and within the limit of staffing guide• Plan and implement effective skills training• Maximize employees productivity and morale and consistently maintain discipline following hotel guidelines• Ensure that all employees have a complete understanding of and adhere to the hotel's policy relating to Fire, Hygiene, Health and Safety Show less

• Ensure that employees also provide excellent service to internal costumers in other departments• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily• Assists to ensure that the F&B activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.• Oversees the preparation and update of individual… Show more • Ensure that employees also provide excellent service to internal costumers in other departments• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily• Assists to ensure that the F&B activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.• Oversees the preparation and update of individual Departmental Operation Manual.• Managing the forecast & budget of the outlets• Prepares with the outlet team, a yearly marketing plan which is the basis of the F&B Annual Marketing Plan• Maximizes the effectiveness of employees by developing each skills and abilities through appropriate training, coaching and mentoring• Oversees the punctuality and appearance of all F&B employees, making sure that they wear the correct uniform and maintain high standard of personal appearance and hygiene, according to the hotel and department's grooming standards Show less

Key Responsibilities:• Catering / Conference / B2B Meetings / Fairs• Quality Management and Hygiene Control• Indoor/Outdoor Catering• Staff Coordinator• Guest Complaint Management