Director of Banquets

Qualification Profile

Accomplished Hospitality Industry Professional with experience in food and beverage management, hospitality management, event management, and quality control.

Directing daily operations within multimillion-dollar food service establishments.

Ensuring compliance with Federal, State, and Department of Health regulations concerning food preparation, food service, fire regulations, and equipment maintenance.

Successfully maximizing revenue potential, reducing operating expenses, improving quality control, increasing customer retention, and exceeding profit objectives within numerous restaurants.

Dynamic leadership abilities concerning employee supervision, training, and human resources.

Skilled in managing different food and beverage outlets including in room dining, restaurants, lounges, and banqueting.

Possess showmanship service including filleting, carving, flambé, cutting, and mixing.

Multilingual skills in English and Arabic.

Professional Background

Don Cesar Hotel – St. Petersburg, Florida (2017 – Current)

Director of Banquets

Received “Manager of the Year” award for 2017.

Awarded “Manager of the Second Quarter” of 2017.

Manage a team of 1 assistant manager, 5 captains, 3 banquet setup supervisors and 27 team members.

Oversee $6.5M operation consisting of 38,000 square feet of indoor/outdoor banquet space.

Re-opening team of a new brand (Pivot Hotel), which is a luxury collection for Davidson Hotels.

Loews Don Cesar Hotel – St. Petersburg, Florida (2016 – 2017)

Director of Banquets

Manage a team of 1 assistant managers, 6 captains, 3 banquet setup supervisors and 27 team members.

Improved department guest satisfaction scores.

Reviewed time sheets, coordinated schedules, completed wage program reports, and critiqued discrepancies.

Increased team member guest satisfaction survey scores.

Developed and enhanced buffet presentation and setups.

Loews Hotel – Atlanta, Georgia (2015 – 2016)

Restaurant & Outlets General Manager

Overseeing all operational aspects of In Room Dining, Restaurant, Bar and Market Eleven.

Coach and manage a team of 3 managers, 2 supervisors and 45 team members.

Increased outlets guest satisfaction scores.

Reviewed time sheets, coordinated schedules, completed wage program reports, and critiqued discrepancies.

Responsible of forecasting cover counts for all of the outlets resulting in 92% accuracy rate.

Monitored an annual budget, and manage labor control and operating expenses.

Sheraton Hotel - Doha, Qatar (2014 – 2015)

Fine Dining Restaurant Manager

Re-opening team for Sheraton Doha after a complete renovation for the entire hotel in 2014.

Played a key role in setting up and executing events during the GCC Summit, which was held in Qatar for all the Arab Leaders.

Floor manager for the Omani Delegation during the GCC Summit.

Re-launched Al Shaheen Restaurant Lebanese Fine Dining Cuisine and managed daily operations.

Managed a team of 22 associates for the restaurant.

Set operational standards such as (sequence of service, food and beverage par levels etc

Prepared the food and beverage menu for Al Shaheen Restaurant.

Achieved 95% year to date highest guest satisfaction service scores from the 9 food and beverage outlets within the hotel.

Loews Hotel – Atlanta, Georgia (2010 – 2014)

Restaurant & Outlets General Manager (2014)

Responsible of all operational aspects of In Room Dining, Restaurant, Bar and Market Eleven.

Mentored and led a team of 4 managers, 2 supervisors and 49 team members

Increased outlets sales by 16% through a redefined sales and marketing action plan.

Reviewed time sheets, coordinated schedules, completed wage program reports, and critiqued discrepancies.

Worked closely with the Director of F&B and Executive Chef in executing new menus & food and beverage promotions.

In charge of forecasting for all outlets which resulted in 94% accuracy rate.

Executive Steward (2012)

Managed and developed 3 supervisors and 37 team members resulting in 2 team members getting promoted to team leaders.

Reduced equipment breakage by 6% to budget through formal training program for all team members.

Saved 15% labor cost by switching fulltime team members to temporary labor and enhanced department productivity.

Created full operating equipment inventory database included updated product number, picture of every item, quantity and pricing.

Achieved highest team member survey scores “My Voice” companywide.

Adhered to all departmental health code and maintained health inspector scores over 96%.

Saved 8% shipping cost to budget throughout the year by creating a par level for all chemicals and cleaning supplies used for the food and beverage department.

Increased departmental efficiency by identifying equipment allocation, re-organizing equipment and labeling storage spaces.

Restaurant Manager (2011)

Overseeing all operational aspects of Restaurant, Bar, In Room Dining, and Market Eleven.

Implemented and trained staff on new beverage controls which generated a year end beverage cost of 19.1%.

Mentored and coached 56 team members resulting in promoting 2 team members into supervisors.

Took a lead role in creating and implementing action plans which led to getting top 3 company guest satisfaction scores.

Generated and prepared team members tip reporting and payroll duties.

Increased restaurant profit margin by 5% through reduction of overtime while adding on new position to department.

Handled human resources functions associated with hiring, interviewing, and performance evaluation.

Assistant Restaurant Manager (2010)

Responsible for In Room Dining, Restaurant, Bar and Market Eleven end of month beverage inventories.

Played a key role in positioning Bar Eleven as one of the best bars in the city of Atlanta in 2010.

Increased guest retention by 27% through researching and resolving customer complaints.

Forecasted monthly and weekly revenue, staffing levels and inventory usage by analyzing multiple reports.

Implemented and trained staff on fine dining restaurant sequence of service, which resulted in increase of guest satisfaction and quality of service.

Strategically positioned bar by creating a new bar concept which resulted in increase of 16.37% increase of sales.

Intercontinental Hotel – Atlanta, Georgia (2010)

Assistant In Room Dining Manager

Responsible of all operational aspects of the department included In Room Dining, Pool Area, Mini Bar, and Club Lounge.

Developed and mentored 2 supervisor and 13 team members which resulted in getting 2 team members promoted into supervisors.

Reviewed time sheets, coordinated schedules, completed wage program reports, and critiqued discrepancies.

Introduced new mini bar products, which resulted in 14% sales, increase from previous year.

Created a new food and beverage guest amenities program that resulted saving 11% F&B cost.

Four Seasons Hotel – Amman, Jordan (2007 – 2008)

Foyer Lounge Manager

Provided leadership and direction 2 assistant manager, 3 supervisors, and 26 team members.

Spearheaded efforts to change the style of service into a club service, which optimized revenue potential.

Strategically positioned bar by analyzing competitive set which increased beverage sales by 17%.

Analyzed monthly P&L statements and presented monthly analysis to executive committee.

Responsible for end of month beverage inventories.

Grand Hyatt Hotel – Amman, Jordan (2006 – 2007)

Restaurant Manager – 32 Degrees North

Pioneered the re-launch of the restaurant and managed daily operations.

Supervised and developed 2 assistant managers, 3 supervisors and 28 team members resulting in 2 team members promoted into supervisors and 1 supervisor into management.

Introduced several cost control initiatives, which significantly reduced departmental operating expenses.

Increased customer satisfaction levels through exceptional relationship management skills.

Launched a breakfast buffet and a la carte lunch and dinner, which included establishing the sequence of service and outlet protocols as well as storing equipment, food, and beverages.

Optimized revenue potential by implementing strategic marketing programs and offering special event menus.

Maintained full responsibility for the top VIP Service within the hotel, which included the Royal Family in Jordan.

Marriott Resort – Jordan Valley, Jordan (2004 – 2005)

Assistant Restaurant Manager

Executed business functions associated with operations management, P&L management, inventory management, and cost containment.

Led 3 supervisors and 23 team members in performing job functions.

Increased covers/revenue in the dinner operation and introduced the 7 days theme night promotion.

Played a key role in improving service by achieving the guest satisfaction survey score.

Cultivated enduring relationships with customers, which resulted in improved customer retention.

Conducted training programs to improve staff performance.

Intercontinental Hotel – Geneva, Switzerland (2003)

Food & Beverage Trainee

NH Airport Hotel – Geneva, Switzerland (2002)

Housekeeping Trainee

Education

Diploma, Swiss Hotel Management – Food & Beverage Operations (2004)

Institute Hotelier Cesar Ritz – Le Bouveret, Switzerland

Diploma, Travel & Tourism Management (2001)

University of Jordan – Amman, Jordan

Technical Skills

Microsoft Office, Delphi and Micros

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