Experience as F&B Manager

• Employer

  City Seasons Group of Hotels

• From

  01 November 2009

• To

  01 July 2011

• Detail

  ▶️ LEADERSHIP:
  Reporting to the General Manager, tasked to steer, promote, and maximize all the F&B points of sale and ensure that communications are delivered effectively within the team and individual departments. Collaborated with the Head Chef to prepare, organize. Implemented new menu changes and increased efficiency within the department. Attended Head of Department meetings, drive communications within the team. Supervised, forecasted & budgeting standards are adhered to and those brand standards are communicated in line with the brand’s overall strategy. Oversight of 77 multifunctional employees.
  ▶️ KEY HIGHLIGHTS:
   Designed & implemented high-quality sales training materials, enhanced top talent development within the department, championed to better service delivery, higher levels of employee engagement. Ensured all systems, procedures followed, and implemented consistently. All store appearances and equipment are maintained to standard.
   Secured new banquets contracts, established the hotel as a 5* caterer, built F&B expertise reputation. Contributed to the achievement of departmental goals. Created strong Banquets and catering team boosting revenues.
   Lowered food costs by 3% while increased yields by 6%.

Experience as F&B Manager

• Employer

  The Royal Hotel AU Dhabi-UAE

• From

  01 July 2011

• To

  01 June 2013

• Detail

  Food & Beverage Manager (Pre-opening)
  The Royal International Hotel, Abu Dhabi-UAE | 2011 - 2013
  ▶️ LEADERSHIP:
  Reporting to the General Manager, tasked to oversee the day-to-day operations and drive efficiency and excellence within the department. Full P&L accountability and oversight of 97 multifunctional employees.
  Responsibility for forecasting & budgeting, planning the coordination of employees and resources, and introducing new business opportunities by taking the lead on designing and developing the go-to-market strategy to expand departmental growth whilst enhancing the overall customer experience.
  ▶️ KEY HIGHLIGHTS:
   Spearheaded the concept & launch of the first Morocco Fine Dine Restaurant. Developed restaurant, lounge, tailored banquet package menus, improvised recipe sheets, scrutinize food production and service, method, involved and managed banquets/event sale, and catering sales. Maintained professional business relations w/ customers, guests.
   Monitored the overall quality and consistency of ready to serve products in all production.
   Regulated food and beverage cost control procedures, prepared monthly financial statements.
   Boosted private party revenues by 70% over the last 3-year period, invested time in advertising & promotion.
   Drafted sales-generating Banquets and Catering marketing plans and departmental revenue goals.
   Created and executed event budgets, maintained monthly asset & stock inventory. Conducted weekly meetings with the chef to review all menus/forthcoming events and culinary developments. Ensured overall delivery & quality offering.

Experience as Deputy F&B Manager

• Employer

  Armed Forces Officers Club & Hotel Abu Dhabi

• From

  01 June 2013

• To

  01 September 2015

• Detail

  Deputy Food & Beverage Manager
  Armed Forces Officers Club & Hotel, Abu Dhabi-UAE | 2013 - 2015
  ▶️ LEADERSHIP:
  Reporting to the Director of Food & Beverage, tasked to led and direct the events management team within the Culinary & Food and Beverages Department and support and contribute to the strategic agenda to boost revenue, maximize profit margins and drive overall financial performance. With multi-site operational leadership (600 keys) Banquets, Bars, Room Service, Meetings Conferences, Seminars, Events, Fine Dine Restaurants w/ full P&L accountability.
  ▶️ KEY HIGHLIGHTS:
   Successfully Championed, directed events management team to drive business development.
   Increased guest service feedback by 8% by coaching & mentoring floor managers and supervisors.
   Spearheaded a Sales & Marketing drive to upsell F&B outlets, bars, and banquets catering that led to additional sales in low, challenging periods added 11% over the expected sales target.
   Developed new service standards SOP and new training manuals.
   Achieved targeted revenue goals. Maintained consistent service standards delivery throughout the Hotel.
   Increased revenue by over AED24k over the expected sales target by creating a motivating "term spirit" environment to increased staff productivity. Managed staff performance through clear objectives & appraisals.
   Boosted F&B sales by 6%, introduced new products with distributors that Implemented delivery service.
   Pushed profit up by 6% by computed menu planning, applied F&B menu engineering, and controlled food costs.
   Pioneered, planned, and managed large banquets and formal high-level events, concerts, weddings, meetings, outdoor caterings, including the 10,000-guests sit-down event, boosted banquets sales up by 12%.
   Managed Capex and Opex budgets, oversaw revenue centers (FOH and BOH labor and food cost)
   Spearheaded a team of over 176 associates, delivering exceptional guest experiences. Raised service standards that increased footfalls. Implemented sales & marketing efforts both inside and outside the hotel resulting in increased food and beverage revenue by 9% over the last year.
   Achieved 15% improvement in restaurant/events guest satisfaction (GSI scores)
   Introduced F&B training sessions and a can/will do attitude combined with attention to detail.

Experience as F&B Manager

• Employer

  Abu Dhabi National Oil Company

• From

  25 October 2015

• To

  To date

• Detail

  Food & Beverage Manager | Section Head |
  ADNOC Group | 10/2015 -Till Date | Abu Dhabi-UAE
  ▶️ LEADERSHIP:
  Tasked to drive the growth and development of the Culinary & Food and Beverages Department by working in collaboration with the Food & Beverage Leadership Team to set the strategic initiatives, boost revenue, maximize profit margins and, drove the overall financial performance. Attained "Solid Performer" status, in Multi-Property Leadership.
  ▶️ KEY HIGHLIGHTS:
   Turned around Food & Beverage operations, ensured the team’s strategy aligned with the brand’s business strategy and objectives, this has led to more consistently within the department, stronger brand standards, exceptional service delivery, increased operational efficiency, boosted the P&L bottom-line.
   Dynamic, ambitious, and self-motivated, 360° hands-on Food & Beverage professional with full F&B responsibility.
   Solid organizational skills demonstrated background from luxury hotels.
   Leadership and communication skills to build effective and strong working relationships
   Budgeting, forecasting, planning, controlling, recommending, coaching, mentoring, training, and leading the team by example. Initiated short- and long-term planning. Managed growth of the food & beverage operations.
   Organize and directed teams, developed top quality of food & beverage products with prompt, accurate, and personalized service.
   Achieved customer satisfaction and quality service while meeting/exceeding financial goals.
   Managed, achieved profit and quality for all F&B operations in the hotel/restaurant/catering/ banquet’s operations.
   Maintained standards of food & beverage quality and guest service quality. Procurement Management.
   Hired, interviewed, coached, trained, appraise, managed, and retained employees.
   Achieved budgeted revenues & expenses.
   Maximize and contributed to the profitability of the F&B department and guest satisfaction perception.
   Implemented & maintained local and national sales/marketing programs.
   Increased level of guest satisfaction by delivering an improved product through employee development, job engineering, and quality image. Ensured compliance with business operations and legal regulations.
   Marketed the food & beverage outlets, developed and managed the implemented cycle menus, package deals, promotions, displayed decorations, and presentation within corporate guidelines.
   Developed, implemented, and exceeded sales & marketing objectives and financial profit goals by 8% and 12 %.
   Implemented & managed all company programs to ensure compliance with SOP.
   Passion for quality and strive for service excellence, Advance culinary skills, Menu planning & Menu Engineering