Covering letter

Upon discovering your posting for a new Food and Beverage Manager, I hastened to submit my resume for your review. As an experienced and enthusiastic professional with more than 15 years of experience driving operations and customer service within the food and beverage / hospitality industry.

My background includes leading operations, teams, and customer relations to propel efficient, seamless operations while ensuring outstanding guest experiences and first-rate product and service quality. From planning and executing special events to motivating and managing results-driven staff, I excel at realizing increased revenue streams and providing an exceptional level of customer satisfaction and retention

Highlights of my experience include…

Directing day-to-day operations, event management, staff training and coaching, and customer service as the Food & Beverage

Performing a range of management functions such as inventory management, food/menu planning, nutritional guidance, quality assurance, food storage, and regulatory compliance.

Achieving consistent recognition for outstanding leadership talents as well as excellent customer service and rates of satisfaction and repeat business.

Earning a reputation for service excellence, ethics and integrity in fast-paced, customer-centric atmospheres.

Demonstrating solid time management, problem solving, and organizational skills.

Holding an Associate’s degree in Hospitality Management from Glendale Community College.

My skills in staff and operations management, customer service, and general leadership within the food and beverage / hospitality sector have been finely honed, and I am confident my additional strengths will readily translate to your environment. The chance to offer more insight into my qualifications would be most welcome.

Thank you for your consideration; I look forward to speaking with you soon.

Yours sincerely,

ESLAM ALLAITHY

Personnel information’s

Resume

Name: Eslam Ahmed fawzy allaithy.

Date of birth: 26-6-1987 Marital status: Married. Address: Alexandria/Egypt. Nationality: Egyptian.

Mali try status: postponed.

Iqama: Transferable

Studies

First university degree: BSC of hotels management (Alexandria University)

Faculty: Tourism and hotel management

Languages

Interests and activities

Arabic: Mother tongue. French: well.

Italian: well. English: fluently.

-I like playing football, tennis, swimming and chatting.

-The reading is the best thing in my life continuously I am interested with the latest news according to the hospitality and tourism filed.

-Listening music.

-Walking and traveling.

Attitude and Communications skills:

-I am good in individual work and team work.

-I am Very patient and cooperative with my co -workers; I can handle each one of my team and focus on them weakness and strength points and helping them to develop from themselves.

-Challenging and motivating my team to create a better environment for work

-I have the ability of connecting and learning quickly from my co-workers and managers.

- Ability to meet challenges & tight deadlines with distinction.

-Young, enthusiastic, ambitious person, hardworking and eager to learn and gain experience.

-Strong communication, interpersonal skills and working under pressure.

-Coaching and train staff

-Strong sense of personal initiative & professional dedication.

-Professional in up selling and marketing skill

Work Experience

Pre-Opening WA hotel Jeddah Al Tahlliah, Kingdom of Saudi Arabia: Food & Beverage manager 140 rooms and 7 outlets, 4 meeting rooms and 4 ball rooms (from 20th December 2019 till now)

Responsibilities

CORE WORK ACTIVITIES

Developing and Maintaining Budgets

Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.

Maintains a positive cost management index for kitchen and restaurant operations.

Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team

Manages the Food and Beverage departments (not catering sales).

Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Oversees all culinary, restaurant, beverage and room service operations.

Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.

Provides excellent customer service to all employees.

Responds quickly and proactively to employee's concerns.

Provides a learning atmosphere with a focus on continuous improvement.

Provides proactive coaching and counseling to team members.

Encourages and builds mutual trust, respect, and cooperation among team members.

Ensures and maintains the productivity level of employees.

Develops specific goals and plans to prioritize, organize, and accomplish your work.

Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

Sets clear expectations with the employees and team leaders and ensures that appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service

Provides excellent customer service.

Responds quickly and proactively to guest's concerns.

Understands the brand's service culture.

Ensures that all employees, team leaders and managers understand the brand's service culture.

Sets service expectations for all guests internally and externally.

Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.

Ensures all banquet functions are up to standard and exceed guest's expectations.

Provides services that are above and beyond for customer satisfaction and retention.

improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

Serves as a role model to demonstrate appropriate behaviors.

Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

Conducts performance reviews in a timely manner.

Promotes both Guarantee of Fair Treatment and Open Door policies.

Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.

Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.

Additional Responsibilities

Complies with all corporate accounting procedures.

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Analyzes information and evaluates results to choose the best solution and solve problems.

Ensures effective departmental communication and information systems through logs, department meetings and property meetings.

Pre-opening Cristal hotels chain Abha city, Kingdom of Saudi Arabia: Food & Beverage manager 128 rooms and 4 outlets, 3 meeting rooms and 1 ball rooms (from 1st of January 2018 till 15th December 2019)

Responsibilities

Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all members and guests

Manages dining rooms, lounges, Halfway House, Beverage Cart, Catering and Cabana bars to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.

Confirms that all service staff is in proper uniform standards.

Hires, manages and trains staff in all technical and non-technical aspects of their role including hotel standards of quality and service.

Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all.

Communicates with service and kitchen staff regarding reservations and/or special events

Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff

Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the hotel policies and applicable laws

Make rounds of all food and beverage outlets to ensure member/guest needs are met

Responsible for employee relation issues and reviews incidents with Human Resource Manager

Completes and administers employee performance appraisals

Conducts monthly beverage inventories and quarterly china, glass and silverware inventories

Opens and closes dining room(s), and restaurants on a regular basis. Responsible for ensuring Club is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked

Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervises any remaining staff in the hotel. Works with remaining staff to complete tasks in an effective and efficient manner.

Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws

Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested

Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”

training staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests

Maintains member and guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business

Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations

Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested

Communicates and teams well with other departments (i.e. Banquets, Kitchen, etc.) ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.

Pre-opening team Al Faisaliah resort, Al Khozama management Company: Kingdom of Saudi Arabia: Restaurants manager 154 rooms, 2o villas, 9 restaurants and one ball room (4th April 2016 till 31st December 2017)

Responsibilities:

Prepare schedules for all employees according to the forecast and within the limits of the staffing guide to ensure adequate manpower at all times, Handling 35 employees

Conduct regular training sessions with the assigned team in line with the departmental SOP’s

Evaluate the performance of the assigned team and initiate internal development and promotions

Responsible for the timely set up of the assigned Food & Beverage outlet, according to the meal settings and in line

with the opening hours

Handle the welcome and seating of arriving guests with the assistance of the

Hostess •Maintain a professional and friendly relationship with the outlet patrons

Establish and update the outlet’s database of regular guests

Tour the outlet and all related areas frequently, ensuring the highest possible cleanliness and

maintenance standards

Be actively involved in the outlets promotional activities.

Conduct regular training sessions with the assigned team in line with the departmental SOP’s e.g. guest care, service

Standards, up-selling approach, product knowledge, entering guestrooms, telephone manners, etc. Ensure all Minibar operations are done promptly

Ensure proper handling of equipment to minimize breakages and losses.

In-charge of the delivery and clearance of all guestroom amenities and conduct spot checks

Maintain a professional and friendly relationship with in-house guest, ensuring proper and prompt service to their rooms

Monitor service activities in the in room dining, aiming for highest possible customer satisfaction Prepare and issue duty schedules for the respective team

Work in close co-operation with Kitchen, Stewarding, and Cashiers as well as other key service departments Work towards the successful 24hrs operation and ensure that telephones are always attended

Work with the director of food and beverage to provide the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

Pre-opening team St Regis Dubai, Starwood hotels chain: Assistant Private Dining Manager in charge (Al Habtoor city) 234 rooms (16th August 2015 till 15th March 2016

Responsibilities:

Work with the director of food and beverage to provide the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

Maximize financial performance of the Private Dining Department by driving upselling and control of payroll and operating expenses through effective scheduling, budgeting, purchasing decisions as well as inventory and cash control

Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel’s

In room dining Department to ensure that established cultural and core standards are met: long-range strategic planning for outlet operation.

The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. Ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for 24-hour a day in-room dining and in-room private bar services.

Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.

Work harmoniously and professionally with co-workers and supervisors.

Attend regular operational meetings to ensure effective coordination and cooperation between departments.

Solicits employee feedback and reviews employee satisfaction to identify and address employee problems or concerns.

Celebrates successes and publicly recognizes the contributions of team members. Ensure to comply with the grooming standard.

Intercontinental Dubai festival city & Crowne plaza Dubai festival city, united Arab of Emirates 950 rooms: complex senior supervisor in room dining (from 1st July 2014 till 14th August 2015)

Responsibilities:

Handling 2 supervisors, 5 captains and 26 waiters

Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved

Focusing on (LQA) leading quality assurance as per IHG standard

Effectively manage the restaurant in the absence of the Restaurant Manager Implement new company policies and procedures by developing plans and

Instructing staff

Provide direction to shift leaders, and staff to achieve restaurant goals

Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement create a positive guest experience by delivering a high level of service and ensuring all staff engages guests to understand

Their needs and exceed expectations

Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness consistently monitor product and labor costs to remain within goals

Solicit guest feedback to understand the needs and wants of customers Train and coach staff on guest services principles and practices

Monitor and maintain the Micros POS System Assist in new menu implementation

Develop and implement creative solutions to areas of improvement Assist in conducting staff and daily pre-shift meetings

Identify employee weaknesses and retrain as necessary

Crowne plaza Jeddah (IHG), kingdom of Saudi Arabia: pre-opening team head waiter & supervisor at Sakura Japanese restaurant 120 cover (from 22nd August 2011 till 15th June 2014)

Responsibilities

Handling 3captains, order takers and 12 waiters

Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved

Focusing on (LQA) leading quality assurance as per IHG standard

Effectively manage the restaurant in the absence of the Restaurant Manager Implement new company policies and procedures by developing plans and

Instructing staff

Provide direction to shift leaders, and staff to achieve restaurant goals

Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement Create a positive guest experience by delivering a high level of service and ensuring all staff engages guests to understand

Their needs and exceed expectations

Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness consistently monitor product and labor costs to remain within goals

Solicit guest feedback to understand the needs and wants of customers Train and coach staff on guest services principles and practices

Monitor and maintain the Micros POS System Assist in new menu implementation

Develop and implement creative solutions to areas of improvement Assist in conducting staff and daily pre-shift meetings

Identify employee weaknesses and retrain as necessary

UK holding hotels (Ibretol Miramar Al Fujairah Al Aqah beach resort), United Arab Emirates: captain in room dining (332rooms) & Japanese restaurant& sense Asia- Fine dining restaurant (1st of May 2010 till 10th of August 2011)

Responsibilities:

Taking the orders and ensure the standard

Supervise and participate in kitchen and dining area cleaning activities. Resolve customer complaints regarding food service.

Train workers in food preparation, and in service, sanitation, and safety procedures.

Assign duties, responsibilities, and work stations to employees in accordance with work requirements

Up selling and focusing customers’ needs.

Coaching and train the staff

Serving food and beverages at guest room

Hilton Sharks Bay Sham El- Sheikh, Egypt: Bartender (from 1st of July 2008

till 15th of April 2010)

Work achievements

•Crowne plaza Jeddah (IHG) the best fine dining Sakura-Japanese restaurant in KSA 2013 you have been great certificate from IHG Jeddah both years (2012&2013)

•IHG Dubai festival city the best in room dining in class and the highest score of LQA 2014 (96%)

•I have completed the online food and beverage training program (Lobster Ink) Supervisor of the month June 2013(IHG) Crowne Plaza Jeddah

•Supervisor of the moth February 2015 (IHG) Intercontinental Dubai festival city

•Opening first ST Regis Dubai 2016

•The best luxury resort in all over Saudi Arabia (Al Faisaliah resort) 2016 & 2017

•The highest LQA score 98% all over food and beverage outlets 2017 (Al Faisaliah resort)

•2019 Bayat hotels opening the first franchise fine dining restaurant (Asador) Spanish restaurant in Asser region

•2018 Developed the catering concept in Bayat hotels and handling the most vip guest in Asser region

Summer training

Hilton dreams: F&B waiter (from 6/2004 till 12/2004)

Hilton dreams: F&B waiter (from 6/2005 till 12/2005)

Hilton dreams: F&B waiter (from 6/2006till 12/2006)

Hilton sharks bay: F&B waiter (from 6/2007 till 12/2007)

My Vision and Mission

Vision

To direct all operational activities towards supporting the company core values

To motivate, discipline, direct and supervise the work of the restaurant managers

To ensure highest level of service in Food & Beverage Outlets by effectively responding to complaints, taking any and all appropriate actions to turn dissatisfied guests to return guests

Mission

Working hard to found Hospitality Company can enhance my skills, qualifications and working better together to achieve company goal

Target

To be with company wish is appreciated the effort made and straightforward

Systems

Word, Excel, Outlook, Access, Power Point, & Photo Shop, Fidelio, Opera, FMC, FBM

Contact me through:

Email address: adc32m@r.postjobfree.com

Skype address: eslam.allaithy

Mobile number in KSA (009***********

References

Mr. Ziad Suleiman: Director of food and beverage at Al faisaliah resort Durrat AR Riyadh Mo +966********* & +971********* adc32m@r.postjobfree.com & adc32m@r.postjobfree.com

Mr. Ashraf al mogi: Assistant front office manager (Crowne plaza Jeddah) Mob number +966*********)& adc32m@r.postjobfree.com

Mr. Hassan Koumia: conferences and event director at Intercontinental Riyadh/Jeddah Mob Number +966-***-****-**) &adc32m@r.postjobfree.com

Mr. Emad Rmazy Food and beverage manager at intercontinental &crowne plaza Dubai festival city - adc32m@r.postjobfree.com- Mob number +971**********)

Ms. Nidihi Ulall: human resources manager at St Regis Dubai Mob number +971*********)-adc32m@r.postjobfree.com

Mr. Ashraf Qassim: Food and beverage marketing manager at St Regis Dubai& Mob number & +971*********) & adc32m@r.postjobfree.com

Mr.Ahmed Abu Baker: front office manager at Al faisaliah resort Durrat AR Riyadh &Mob number (009***********) adc32m@r.postjobfree.com .

Mr. Islam Salah: Financial director at Bayat hotel by cristal hotels chain &Mob Number +966*******) &a adc32m@r.postjobfree.com

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