Director Of Food & Beverage
Resume:
Tyronne Charles Dehoedt
AHCIMA (AIH), AOTHM, MCTHCM
Mobile – 009**-**-***-****
adjt4f@r.postjobfree.com
Dear Sir/Madam,
Re: Director Of Food & Beverage
I've been looking for a similar role in a growing organization to enhance my experience. I knew I had to write a cover letter immediately so I could introduce myself and pursue this position. I enclose a copy of my CV for your consideration.
As you will see from my enclosed CV I have a great deal of experience in all aspects of Food and Beverage Operations, specialist in Pre-opening. I feel that many of the skills I have gained would be well utilized in the Role of Food & Beverage Director I have extensive knowledge of Food and Beverage operations and I have held the following positions with companies such as:
- Grand Millennium Muscat & Millennium Executive Apartments, Muscat, Sultanate Of Oman As An Cluster Director Of Food & Beverage
- Erbil Rotana & Erbil Arjaan By Rotana, Kurdistan As An Cluster Director Of Food & Beverage
- Novotel, Ibis & Adagio Fujairah, United Arab Emirates As A Cluster Food & Beverage Manager
- The Cristal Erbil Hotel, Kurdistan As The Pre-Opening Director Of Food & Beverage
- Erbil Rotana Hotel, Kurdistan As A Pre-Opening Assistant Director Of Food & Beverage
- Media Rotana Hotel, Dubai, United Arab Emirates As An Pre-Opening Conference & Banquets Operations Manager
- The Carlton Collection Hotels, London, United Kingdom I feel that the role of Director F&B would be one that would both stimulate and challenge, and as you will see from my expertise these are circumstances under which I thrive. Thank you for your time and consideration.
Yours sincerely,
Tyronne Charles Dehoedt
Enc: resume and cover letter
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Tyronne Dehoedt
(AHCIMA. MCTHCM. AOTHM)
Name Tyronne Charles Dehoedt
Date of Birth 15 September 1972
Status Married
Nationality Dutch Burgher (Sri Lankan)
Passport Details Place of Issue: Colombo, Sri Lanka Education General Certificate of Education (Ordinary Level) 1988 – St Anne’s College, Kurunegala, Sri Lanka
Professional Qualifications
2005 – 2006 - Advance Diploma in Hotel Management
London City Institute, London, United Kingdom.
1998 – 2000 - HCIMA Professional Certificate in Food and Beverage Operations, (Hotel Catering and International Management Association Or Presently Institute Of Hospitality), Passed with Merit. City College Norwich, United Kingdom
1996 - WSET Certificate in Wines and Spirits
Wines and Spirits Education Trust, London, United Kingdom 1990 - Diploma in Food and Beverage Operations
Colombo Hotel School, Colombo, Sri Lanka
Short Training Programs
(During COVID-19 Period)
Corona Virus – What You Need To Know
Alison
Developing High Trust Work Relationships
Open University Of UK
The Concept Of Innovation
Open University Of UK
Short Training Programs Conducted By Millennium & Copthorn Hotels
(Muscat, Sultanate Of Oman)
Food & Beverage Service Food & Beverage Upselling Wine Champagne Bordeaux Burgundy Whiskey
Bar Lucrative Front Desk Short
Health & Safety Standards Introduction
Short Training Programs Conducted By Accor Hotels (Fujairah, United Arab Emirates) Quality & Environment Management at IBIS - Module 1-2-3 Planet 21 Module 1-2 Trust You Sales Terminology Accor Loyalty Program Training for Hotel Staff: Le Club Effective Team Communication
Customer Service Confrontation and Conflict
Novotel Itineraries Problem Solving: The Fundamentals Ibis Business and Partner Programs
Interpersonal Communication: Communicating with
Confidence
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Principles of Accounting and Finance for Non-financial Professionals
Using E-mail and Instant Messaging Effectively
Quality and Attitude Manager
Basic Presentation Skills: Planning a Presentation Short Training Programs Conducted By Rotana Hotels Corporation (Dubai, United Arab Emirates) Group Training Techniques
Certified Food and Beverage group trainer /Training Coordinator Managing Employee Development (MED)
Managing Peoples Performance (MPP)
Food Hygiene Foundation Course Food Safety Advisors, UK Intermediate Food Hygiene & Safety/HACCP Training
Awarded Through Royal Environmental Health Institute of Scotland Emergency Life Support – Adult
Conducted by The St John’s Ambulance Services, UK. Destination Leadership Skills (9-Training Modules/Supervisory Skills Builder)
On-Job-Trainers Course
Certified Food & Beverage On-Job Trainer
Fire Training Level 1/2
Short Training Programs Conducted By BMMI Bar Academy (Dubai, United Arab Emirates) Jack Daniels Master Class/Ambassador
Hennessy Master Class/Ambassador
Patrons Spirits Company Master Class
Bacardi Master Class/Ambassador
Cocktail Bartender Training
MMI Bar Academy, Dubai, United Arab Emirates
Bar Quality Customer Care
The Carlton Collection Hotel, London, United Kingdom. French Language Course Level 1.
Alliance Françoise, Kingdom of Bahrain
Professional Memberships
AHCIMA – Associate Member of The Hotel Catering and International Management Association, London, UK
AOTHM – Associate Member of the Organization for Tourism and Hospitality Management Association, London, UK
MCTHCM – Full Member of the Confederation for Tourism Hotel Catering Management Association, London, UK
Systems
Micros Fidelio (POS) System
Opera Catering systems
Oasys Pay roll Management System
FBM (Food Beverage & Materials)
Very Fluent /Hands on in the system
Microsoft Office package
(Advance level)
very fluent in Excel, Power point, Word, Office, Publisher 2000 Certificate in E-Commerce
2001 Certificate in Hardware,
2001 Certificate in Internet and e-mail
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Other Achievements
From 1994 to 2003 I was a member of the Bahrain National A Cricket team and Awali Cricket Club and played in eight of their annual overseas tours to the United Kingdom, Republic of Ireland, the Philippines, Sri Lanka and Dubai.
Languages English – Written and Spoken Fluently (Mother Tongue) Sinhalese – Fluent
French & Hindi – Conversational
Contact Details Mobile: 009**-**-***-****
Email: adjt4f@r.postjobfree.com
Profile
With over 20+ years international experience in the hospitality industry with hotel groups such as Oberoi Hotels in Sri Lanka, Carlton Collection Hotels in London, United Kingdom, Various Pubs In United Kingdom, Rotana Hotels UAE & Kurdistan, Cristal Hotels Erbil, Kurdistan, Accor Hotels UAE And Millennium & Copthorn Hotels, Sultanate Of Oman. Tyronne is a highly experienced, committed and motivated individual, with a strong customer service focus and solid management experience. Professional Experience
June 2019 – March 2020
Pre-Opening Group Operations Manager/Director
Quality Hospitality Management Services,
Colombo, Sri Lanka
I was responsible for setting-up the company and directing all aspects of the Food & Beverage retail outlets & the main distribution kitchen.
August 2018 – May 2019
Cluster Director of Food & Beverage
Grand Millennium Muscat & Millennium Executive Apartments, Muscat, Sultanate Of Oman.
I was responsible for Grand Millennium Muscat & Millennium Executive Apartments and directs both the Food & Beverage departments.
F&B Outlets: All Day Dining, Bahriyat Seafood & Mediterranean Restaurant, Pasha Café (Turkish), Café Dallmayr, Ariyak Pool Bar, Mazaj Terrace & Lounge, In Room Dining, Conference & Banqueting which Includes 8 state-of-the-art meeting rooms And A Ballroom can accommodate up to 1000 for Mixed Weddings.
Re-launched, The Mazaj Terrace & Lounge And The Bahriayt Seafood & Mediterranean Restaurant.
Launched The New ODC Division
Implemented New F&B Concepts, New Theme Nights & Promotions
Developed The 2019 F&B Budgets Including CAPEX
Implemented New F&B Marketing Plan for 2019
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December 2015 – May 2018
Cluster Director of Food & Beverage
Rotana Hotel Management Corporation,
Erbil Rotana & Erbil Arjaan By Rotana Hotel, Kurdistan, Iraq. I was Responsible For Erbil Rotana and Erbil Arjaan by Rotana and directed both the Food & Beverage departments from the pre-opening, including concept and menus development, training planning and implementation, beverage and wine programs, hiring, team mentoring and SOP development. I am also responsible for the direction and organization of all Food & Beverage operations Of Erbil Rotana Hotel, comprising of Basilico signature Italian restaurant, Flavours all day dining restaurant, Bond Bar, Aquarius Pool Bar & Lounge, Al Bustan Signature Lebanese Restaurant with Al Fresco Dining, In Room Dining, Conference & Banqueting Including a Grand Ballroom as well 8 state-of-the- art meeting rooms.
And Erbil Arjaan by Rotana, Comprising of Elements all day dining restaurant, Aroma Bar, with Al Fresco Dining, In Room Dining, Conference & Banqueting which Includes 7 state-of-the-art meeting rooms.
Implemented departmental strategies and maximized the financial performance of departments
Ensured high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service.
Held full P&L accountability and managed direct and indirect staff of 83 (Including Stewarding)
Consistently achieved positive sales and guest counts year over year.
Developed and managed food and beverage annual budgets including capital expenditures.
Worked closely with managers to focus on best practices to provide the best possible work environment and foster growth.
Implemented a quality training program, valuing employee contribution, creating incentives and turning performance into compensation and company goals.
Significantly reduced management and staff turnover.
Improved overall operations including food quality, quality controls, employee morale and overall profitability
Maintain a high productivity level in both the kitchen and banquet department with limited supervisors
August 2014 – December 2015
Cluster Food & Beverage Manager
Novotel, Ibis & Adagio (By Accor Hotels Group)
Fujairah, United Arab Emirates
Novotel, Ibis & Adagio Fujairah is located in the city centre in the heart of the business and commercial district. This 182 room contemporary 4-star Novotel hotel, The 180 Room 3-star Ibis economy hotel And The 72 Room 4-star Adagio apartment hotel has a beautiful outdoor swimming pool, Three bars serving drinks and snacks, Two all day dining restaurants serving Breakfast, Lunch & Dinner buffets including Theme nights as well as Two Lobby cafés serving international cuisines. And an Exceptional convention facility for any special occasion from intimate meetings to elaborate weddings at Novotel Hotel with a seating capacity of 10 to1200 guest.
Prepared departmental revenue budget for 2015
Prepared and Implemented a Annual F&B Sales & Marketing Plans per outlet for 2015, Including per outlet Situation Analysis, Key Competition analysis/Report, Key Tactical Sales & Marketing Strategies/Objectives, Yielding & Pricing Strategies and the Action Programs
Developed and implemented Annual Food and Beverage promotion & Theme night Calendar for all Food & beverage Outlet from concepts, Marketing to execution
Developed and implemented revenue boosting sales activities, (i.e. enlarging restaurant capacity, applying theme nights and promotions, processed and implemented incentive schemes for effective up selling methods)
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Reviewed and implemented the F&B menus, beverage and wine lists trough proper market analysis and price comparisons
Reviewed and implemented the new mini bar setup and implemented a variety of branded mini bar products and introduced a new cocktail amenities concept
Implemented Food and Beverage concepts through variety of outlets across the Complex
Developed and implemented F&B Policies and procedures (F&B Internal Control Purposes)
Prepared and Implemented New SOPs and outlet training manuals
Managing over 80 staff members, guiding and supervising a culturally diverse workforce
Review daily Revenue reports, Monthly P&L statements prepared appropriate action plans, goals and objectives to improve performance and financial results
Conducting appraisals with all Outlet Managers, identifying areas for development and training needs and ensuring that a proper succession plan is implemented
Re-initiated morning briefing, Events operations meeting, Joint F&B Communications Meeting for Service - Kitchen - stewarding, F&B P&L meeting for Outlet Managers - Chef - Stewarding Manager
Re-Initiated the HACCP Meeting and closely monitoring the HACCP standard implementation process for the final audit in July 2015
Monitor reviewing all guest feedback in relation to service, products and promotions
Implemented Cost Saving Strategies Across the Food & Beverage outlets Including Kitchen & Stewarding
Developed & Implemented Incentive programs for all Food & beverage outlets with the share percentage for the Kitchen & Stewarding based on a Point system
Delivered the best financial results during the 3rd Quarter of 2014 Budget plus 8%
Re-structured the F&B Manning And Decreased Payroll & related expenses by 11%
Decreased the F&B Other expenses by 7%
Decreased the Overall Beverage costs by 8% through various Beverage promotions and Negotiating contracts, sponsorships with beverage suppliers
Reduced food costs by 8% through purchase control and market research
Increased customer spend by 8-12%
Key Accomplishments:
Successfully implemented and received the ISO 9001 & 14001 Certifications for Ibis & Novotel Hotels during June 2015
Successfully implemented and received the HACCP Certifications for Novotel, Ibis & Adagio Hotels during August 2015
http://www.accorhotels.com/gb/hotel-6822-novotel-fujairah/index.shtml http://www.ibis.com/gb/hotel-6821-ibis-fujairah/index.shtml http://www.accorhotels.com/gb/hotel-8639-aparthotel-adagio-fujairah/index.shtml December 2013 – August 2014
Director of Food & Beverage
(Pre-Opening)
Cristal Hotel Management Corporation,
Abu Dhabi, United Arab Emirates
Present Location: Cristal Erbil Hotel, Kurdistan, Iraq. At the heart of the city, Cristal Erbil Hotel offers you 100 luxuriously modern rooms & suites, fully- equipped to pamper your needs.
This exquisite five star hotel is conveniently located in one of Erbil's landmark buildings alongside the 100m ring road, 15-minute drive from the airport. Cristal's luxurious ambiance makes it the ideal place to enjoy the rich and sophisticated lifestyle.
Prepared departmental Pre-opening budget for 2014
Prepared the F&B Sales & Marketing Plans for 2014
Designed menus, beverage and wine lists trough market analysis and price comparisons
Designed mini bar setup and implemented a variety of branded mini bar products and introduced a new cocktail amenities concept
Developed and implemented Food and Beverage concepts
Developed a F&B Corporate Manual And a MQS Manual with full Summary 7
Implemented a tailor made SOPs and outlet training manuals and programs for all outlets
Developed a breakfast Setup & Service Standard Manual
Developed a Meeting room Setup & Service Standard Manual
Developed a unique upselling Training Program 6 Major topics each with 60Minutes sessions
Project management from design approval, manage contractors (fit outs) and complete pre- opening timeline (Directly Involved With the Properties Interior & Exterior related Project Managers)
Finalized FF&E list while supervising purchasing and receiving as well as Negotiated contracts with suppliers
Managing over 50 staff members, guiding and supervising a culturally diverse workforce http://www.cristalhospitality.com/cristalgrand/iraq/erbil/cristalerbilhotel http://www.youtube.com/watch?v=tGcPged54ug
June 2011 - December 2013
Assistant Director of Food & Beverage
Rotana Hotel Management Corporation,
Erbil Rotana Hotel, Kurdistan, Iraq.
(Pre-Opening Team)
The Erbil Rotana Hotel, Kurdistan - Autonomous Region is a world class Business Hotel in close proximity to the Historic City Of Erbil. The Hotel features 201 Well appointed suites with Club Lounge, Zen Spa and a variety of exceptional dining options and numerous recreational facilities. I directed the Food & beverage operation from the pre-opening including, concept and menus development, training planning and implementation, beverage and wine programs, hiring, team mentoring and SOP development.
I was responsible for the direction and organization of all Food & Beverage operations comprising of Basilico signature Italian restaurant, Flavours all day dining restaurant, Bond Bar, Aquarius Pool Bar & Lounge, Al Bustan Signature Lebanese Restaurant with Al Fresco Dining, In Room Dining, Conference
& Banqueting Including a Grand Ballroom as well 8 state-of-the-art meeting rooms and a variety of tailor made and memorable outdoor dining experiences with a annual revenue of US$ - 9 Million.
Worked closely with the F&B manager on 2013 & 2014 budgets, F&B Sales & Marketing Plans for 2014
Set up and managed all the F&B division, during and after the pre opening phase
Managing over 100 staff members, guiding and supervising a culturally diverse workforce
Supported in designing concepts and merchandising for the outlets
Finalized FF&E list while supervising purchasing and receiving
Setup and executed tailor made SOPs and outlet training manuals and programs
Designed menus, beverage and wine lists trough market analysis and price comparisons
Negotiated contracts with suppliers to increase profitability
Designed mini bar setup and implemented a variety of branded mini bar products to increase sales
In charge of daily Food and Beverage operations of the Hotel, finance and budgets, developed and implemented revised Food and Beverage concepts
Assessed daily reports, prepared appropriate action plans, goals and objectives to outlet Managers
Reviewing monthly P&L statement and action plans to improve performance and financial results
Optimize sales and contain costs, identifying any areas for action
Planning & conducting the interdepartmental F&B trainings
Conducting appraisals with all staff, identifying areas for development and training needs, and ensuring that all trainings are affective
Conduct morning briefing, F&B meeting, Events meeting, manning meeting, P&L meeting and one on one with Outlet Managers
Monitoring HACCP standards that are followed
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met
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Monitor guest feedback in relation to service, products and promotions and review according with the Food & Beverage manager
Sourcing the best Food & Beverage products within local and international market while minimizing cost and maintaining quality
Formulate and implemented action plans following LRA inspection and market matrix results
Implemented Food & Beverage Cost Saving Strategies
Developed & Implemented Incentive programs for all Food & beverage outlets
Developed and implemented and revised quarterly Food and Beverage promotion & Theme night for all Food & beverage Outlet from concepts, Marketing to execution (Developed and implemented revenue boosting sales activities, (i.e. enlarging restaurant capacity, applying theme nights and promotions, processed and implemented incentive schemes for effective up selling methods).
Delivered budget plus 11% during the year 2012 closing, through product quality, value for money and exceptional service standards.
Maintained Payroll & Related expenses by 3% from 30% to 27%
Decreased Overall F&B expenses by 7% from 43% to 35.8% based on multi tasking and productivity (2012 Closing)
Decreased Food & Beverage expenses by 3% from 37% to 34% in the First Quarter of 2013
Decreased the Overall Beverage costs by 2% from 17% to 15% in the First Quarter of 2013 through various Beverage promotions and Negotiating contracts with beverage suppliers
Reduced food costs by 2% from 32% to 30 through purchase control and market research Increased customer spend by 15% through multi functional key selling points
Implemented in house Multi-branding of Food & beverage products sold within the outlets through proper menu engineering
Increased private catering by 18% in the 1st year with conceptual themed events through outsourcing (Package with Entertainment etc.,)
Supported in re structuring & re- establishing hazard analysis and critical control points
(HACCP), work environment with leading-edge technical innovations. Key Accomplishments:
Erbil Rotana Hotel, Best Departmental Trainers Award 2012/13
Exceeded Annual Food & beverage Budget by 11% 2012
Established all F&B Promotions/Theme Night marketing plans from Concepts to execution stage for 2012/13
Erbil Rotana Hotel, Iraq’s Leading Five star Hotel of the Year Awards WTA 2011/2012 www.rotana.com/rotanahotelandresorts/iraq/erbil/erbilrotana http://www.youtube.com/watch?v=PIX541bnpNE
http://www.youtube.com/watch?v=ZSCIryViTdY
June 2008 to June 2011
Conference and Banqueting Operations Manager
The Media Rotana Hotel, Dubai, United Arab Emirates.
(Pre-Opening Team)
The Media Rotana Hotel, Al Barsha, Dubai, U.A.E - is a world class Business Hotel Located in the vicinity of the Dubai Media City and Dubai Internet City in Al Barsha South-TECOM, Media Rotana is just 20 minutes away from the Convention Centre, DIFC and the City Centre of Dubai, and 30 minutes drive from Dubai International Airport. The Hotel features 460 well appointed rooms & suites with Club Lounge and a variety of exceptional dining options and numerous recreational facilities. I directed the Food & beverage Conference & Banquets operations, In-Room Dining from the pre- opening including, concept and menus development, training planning and implementation, beverage and wine programs, hiring, team mentoring and SOP development. I was responsible for the direction and organization of the Conference & Banquets operations comprising of The Terrace with a capacity of 500persons, as well 17 state-of-the-art meeting rooms
(Including the Club Rotana + Other Pop up Locations) and a variety of tailor made and memorable outdoor dining experiences.
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Set up and managed the Conference & Banqueting division, during and after the pre opening phase (Moved From Room Service To C&B Operation)
Managed & supervised a culturally diverse workforce of internal & External labor
Worked closely with the F&B Director on revenue budgets, developed and implemented, revised Food and Beverage products related to Conference & Banqueting
Finalized FF&E list while supervising purchasing and receiving for the department
Setup and executed tailor made SOPs and outlet training manuals and programs
Negotiated contracts with Hospitality service related suppliers to increase profitability (C&B)
Assessed daily reports, prepared appropriate action plans, goals and objectives
Optimize sales and contain costs, identifying any areas for action
Planning and organizing events (weddings, conferences)
Planning & conducting the interdepartmental F&B On-Job and Off-Job Trainings
Conducting appraisals with all staff, identifying areas for development and training needs, and ensuring that all trainings are affective
Conduct morning briefing, Events meeting, Manning meeting, P&L meeting and one on one with All Banqueting staff
Monitoring HACCP standards that are followed
Monitor guest feedback in relation to service, products and promotions and review according with the Food & Beverage Director
Reviewing monthly P&L statement
Implemented Food & beverage Cost Saving Strategies within Conference & Banqueting department
Delivered budget plus 02% during the year 2010
Decreased Conference & Banqueting Departmental operational costs by 5% during the year 2010
Key Accomplishments:
Media Rotana Hotel, Dubai’s Leading Five star Meeting Hotel of the Year Awards WTA 2010
Redeveloped Event Department menus and marketing materials - content and presentation during Quarter 1 & 2/2011 (At Media Rotana, in conjunction with Sales Team)
Built key relationships with vendors and suppliers within the UAE Markets (C&B & F&B related)
Facilitated action plan within the Catering Department aimed at improving departmental relationships with the kitchen, banquet and accounting teams during Quarter 1 & 2/2011 (At Media Rotana, UAE)
Created a personal profile with the corporate UAE market for providing exceptional meeting services, customer service and receiving guest satisfaction www.rotana.com/rotanahotelandresorts/unitedarabemirates/dubai/mediarotana October 2007 – May 2008
Assistant Food & Beverage Manager
The Cinnamon Citadel Hotel, Kandy, Sri Lanka
(In-Charge of Food & Beverage Department)
Reporting Directly to the Cluster Associate Vice President The Cinnamon Citadel Hotel, Kandy, Sri Lanka - is a world class 4* Star Resort Hotel Located in Kandy, the last Kingdom of the island and an iconic citadel in its own right, where once great kings ruled and where nature, art and architecture flourished. This is the Capital of the hill country steeped in cultural heritage and natural beauty, set amidst historic monuments, enchanting forests, great rivers and breath-taking vistas of picturesque mountains and valleys. The Hotel features 121 Well appointed rooms & suites and a variety of exceptional dining options and numerous recreational facilities.
I directed the Food & Beverage Department and developed menus, training plans, implemented beverage and wine programs, hiring, team mentoring and SOP development. I was responsible for the direction and organization of all Food & Beverage operations comprising of the All day Dining restaurant, Lobby Bar/Main Bar, Fine dining Restaurant (Ala Carte), In Room Dining, Conference & Banqueting Including a Grand including Two state-of-the-art meeting rooms. 10
Establish and Achieving the department’s annual financial budget
Assessed daily reports, prepared appropriate action plans, goals and objectives to outlet Managers
Provide the Corporate Food & Beverage Director with all reports: Monthly F&B Revenue Reports, Sales mix, forecasts, budget, marketing plan, festivals and special promotions.
Reviewing monthly P&L statement and action plans to improve performance and financial results
Optimize sales and contain costs, identifying any areas for action
Overall responsibility for the entire food and Beverage Department in the absence of the Food and Beverage Manager.
Timely set up of all food and beverage outlets according to the service settings in line with the opening hours of all food and beverage outlets.
Monitor guest feedbacks in relation to food and Beverage service, products and promotions and to review them accordingly with the Food & Beverage Manager
Conducting appraisals with all staff, identifying areas for development and training needs, and ensuring that all trainings are affective
Conduct morning briefing, F&B meeting, Events meeting, manning meeting, P&L meeting and one on one with Outlet Managers
Oversee all Food and Beverage training activities in conjunction with the Training Manager.
Work very closely with accounts department to assist in physical inventories, analyze the sales mix reports on slow moving items.
Brief all outlet managers on operating requirements and to maintain high standards
Negotiated contracts with suppliers to increase profitability
Conducting appraisals with all staff, identifying areas for development and training needs, and ensuring that all trainings are affective
Developed & Implemented Incentive programs for all Food & beverage outlets January 2007 – Sept 2007 The Albert Group, Esher, Surrey, UK Events Manager/In charge
Special project – Setting & Operating a total events department. March 2004 – Dec 2006 The Carlton Collection Hotel, Hampton Court, Surrey, UK Bar Brasserie & Conference and Banquets Manager
(Acting Food and Beverage Manager)
Manage the hotel Brasserie and Conference and Banqueting Including staff, stock levels, purchasing, staff rotas, daily banking and dealing with customer inquiries.
Have full control over purchasing and hiring equipment
Have produced a standard of procedure manual, which is used as a training manual for new recruits.
Conduct morning briefing, F&B meeting And Events meeting,
Working closely with the F&B manager on budgeting Conducting interviews
Management of F&B equipment
Optimize sales and contain costs, identifying any areas for action
Planning and organizing events
Planning & conducting F&B On-Job and Off-Job trainings
Conducting appraisals with all staff, identifying areas for development and training needs, and ensuring that all trainings are affective
Monitoring HACCP standards that are followed
Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met
Monitor guest feedback in relation to service, products and promotions and review according with the Food & Beverage manager
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August 2003 – March 2004
Worked in a Variety of Pubs in Central London
London, United Kingdom
August 1994 – August 2003
Amiri VIP Lounge and Bar In-Charge
Bahrain Airport Services, Kingdom of Bahrain
November 1993 – August 1994
Food and Beverage Executive
Amalian Hotels and Resorts, Polonnaruwa, Sri Lanka
(Presently; The Village, Polonnaruwa)
January 1990 – August 1993
Senior Food & Beverage Server and Barman
Lanka Oberoi, Colombo, Sri Lanka (five-star group)
(Presently; The Cinnamon Grand)
January 1989 – January 1990
Trainee Food & Beverage Service Assistant and Barman Hotel Suisse, Kandy, Sri Lanka (four-star hotel)
References can be provided upon request.
Contact this candidate