Direct involvement in all aspects of Health, Safety and all other operational issues to ensure tasks is performed according to Al Tamimi policies and procedures.
• Coordinate internal resources and third parties/vendors for the flawless execution of projects.
• Ensure that all projects are delivered on-time, within scope and within budget.
• Assist in the definition of project scope and objectives, involving all relevant stakeholders and ensuring technical feasibility.
• Ensure resource availability and allocation.
• Develop a detailed project plan to monitor and track progress.
• Manage changes to the project scope, project schedule and project costs using appropriate verification techniques.
• Report and escalate to management as needed.
• Manage the relationship with the client and all stakeholders.
• Perform risk management to minimize project risks.
• Establish and maintain relationships with third parties/vendors.
• Create and maintain comprehensive project documentation.
• Meet with clients to take detailed ordering briefs and clarify specific requirements of each project.
• Delegate project tasks based on supervisory staff members' individual strengths, skill sets and experience levels.
• Track project performance, specifically to analyze the successful completion of short and long-term goals.
• Meet budgetary objectives and make adjustments to project constraints based on financial analysis.
• Make sure the inventory system is followed.
• Make sure the Food cost is up to the required goal.
• Use and continually develop leadership skills.
• Attend conferences and training as required to maintain proficiency.
• Perform other related duties as assigned.
• Develop strong relationships with all key personnel at various levels in the Client organization.

• Ensure service to all guests follows established standards, is consistent, efficient and courteous.
• Review production planning to forecasted covers.
• Review production planning for Banquets and check banquet reconciliation daily.
• Review and maintain other expense control sheet as well as missing check report.
• Review abstract trend of daily specials; appetizers, desserts, side orders in percent to total covers and compare to production sheets.
• Review cover counts against sales goals.
• Compare average checks and develop action plan if average check falls below budget.
• Monitor to ensure that all stations are working with production sheets and amounts are produced as listed on those production sheets.
• Review daily high cost item inventory control sheets and food cost comparison to potential.
• Develop action plan if food cost is off target.
• Ensure that amounts are sufficient for forecasted covers.
• Make sure that cooks follow recipes and that food for banquets is not being overproduced.
• Stream-line coordination of Food and Beverage products served in Banquets.
• Check portions for size as established in menu item recipe.
• Check that food products meet purchasing specs.
• Ensure that plates meet specs and pictures.
• Ensure that specials meals served have price value relationship.
• Check on pick-up time for service personnel.
• Check that food items in kitchen area are properly stored.
• Ensure that sanitation standards are met (local Health Code Requirements).
• Monitor waste in kitchen, garbage pails, on the line, in the refrigerator and walk-in areas.
• Ensure quality in employee's meal product.
• Ensure buffets and coffee breaks set ups, table tops and uniforms for banquets.
• Perform any other duties required by senior management.
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Achievement of budgeted food sales, beverage sales, labour costs and profitability.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Participation and input towards F&B Marketing activities.
• Entertainment of potential and existing customers.
• Preparation of Sales Promotions & Mailings.
• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
• 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 related to group functions with meeting/banquet planners.
• Supervision of daily emails 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.
• Completion of monthly forecast.
• Attendance and participation at weekly F & B meeting and Department Head meeting.
• Leading the menu planning and pricing.
• Development and maintenance of department manual.
• Supervision of weekly payroll input.
• Be available to Hotel Staff at all times in case of emergency.
• Must have a complete knowledge of Fire Procedures.
• All other duties as directed by the General Manager or Assistant General Manager.

Maintain and promote The F&B operational excellence.
Direct all operational activities towards supporting the Hotels Mission, Vision, and Core Values
Set periodical business plan, budget, and forecast and performance reports.
Coordinate the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage colleagues.
Analyze daily reports to check irregularities.
Conduct random checks to ensure that all standards are being consistently followed in the F&B Division.
Maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
Approve the employment and termination of food and beverage colleagues and is responsible for on-the-job training programs on a regular basis.
Coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment.
Ensure the implementation of HACCP policies and procedures are consistently followed throughout the F&B Division.
The ability to handle all guest complaints in the food and beverage area and is charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.
Maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.
Work closely with local, state and governmental organizations in maintaining highest standards of health, sanitation and cleanliness in food and beverage areas.
The ability to develop and maintain effective communicat

Completes Departmental operational requirements by scheduling and assigning employees; following up on work results.
Maintains department by recruiting, selecting, orienting, and training employees.
Taking care of job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.
Achieves financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
Maintains the stability and reputation of the Department by complying with legal requirements.
Determines marketing strategy changes by reviewing operating and financial statements and departmental sales records.
Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional seminars.
Maintains operations by initiating, coordinating, and enforcing program, operational, and personnel policies and procedures.
Contributes to team effort by accomplishing related results as needed.

Overseeing management, budget, and operation of the department for smooth running and to maximize the profitability
• Monitors work of employees to ensure that established policies and procedures are being followed.
• Counsels, guides and instructs assigned personnel in the proper performance of their duties.
• Establishes and administers training programs within the outlet, including new employee orientation.
• Coordinates the maintenance and development methods for high quality preparation of Food and Beverages.
• Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours.
• Maintains and instructs assigned personnel as to safety policies and procedures and follows up to ensure hazards are eliminated.
• Acts immediately on all customer complaints to ensure that corrections are made when possible.

Responsible for marketing and promoting all food and beverage products to maximize sales.
• Developing and implementing food promotions, new menus and systems.
• Responsible for developing budgets, sales targets, control costs.
• Developing, implement and evaluate systems of control.
• Developing and updating standards.
• Develop and monitor staff in obtaining the highest standards of service and customer care and will take responsibility for and monitor the training and development of all staff.
• As part of my role implement licensing laws and other legal requirements and maintain staff awareness and comply with health and safety, fire and hygiene regulations.
• Responsible for all administration procedures and I make sure that all are accurately completed and maintain a high standard of personal presentation and punctuality.

Managing the Meetings and Events with business centre Department
Managing the Banquet bookings using opera sales and catering.
Sending Proposals, Contracts following up bookings and payments
Executing the events according to the specifications of the clients.
Co-coordinating staffing requirements and staff briefings.
Co-coordinating all details on and before the day of the event to ensure that all runs smoothly.
Overseeing management, budget, and operation to maximize the profitability.

Supervise all Banquet Staff.
• Check if job is done according to the S.O.P.
• Prepare staff rosters.
• Check on banquet function sheets on daily basis.
• Check on a regular basis the cleanliness of the banquet/restaurant rooms and pantries.
• Maintain all crockery, glassware and cutlery levels according to par-stock levels.
• Maintain the highest level of guest satisfaction and standard of service.
• Handle disciplinary actions after approval of F&B Manager and Human Resource Manager.

I have an experience in Banquet operations (Eight banquet halls, five board rooms and seven meeting rooms ) and various food and beverage outlets which include, Marco Polo (24 hours Coffee Shop, 220 seating capacity), Taipan (Chinese fine dinning ) Dumpukht ( Authentic Mughlai Fine Dinning), Bukhara (Pakistani specialty).

▪ Serve the guests with the coordination of Service Staff as per the set service standards.
▪ Taking and placing guest food and beverage orders.
▪ Used up selling techniques under guidance from Seniors
▪ Operating POS to open and close the shifts.
▪ Maintain standards at all times.
▪ Coordination with kitchen staff.