Administrative Assistant Beverage Director
Resume:
M.Farouk Anwary
Falls Church, VA
PHONE #: 571-***-****
EMAIL *********@*****.***
PROFESSIONAL SUMMARY
Passionate Senior Leader and Food & Beverage visionary’ with years of experience in the hospitality industry. Dedicated professional with exceptional planning, organizational and problem-solving skills. Expert at performing under pressure. Well-developed ability to make critical decisions in stressful, dynamic and diverse environments. Consistently exceeds financial and quality performance standard through leadership and building cohesive teams. Mentors at all levels of staff to advance skills, and promote professionalism. Successful track record for developing and executing strategic solutions that creatively enhance the operations while providing an exceptional ROI to management and corporate budgets. Special expertise in empowering team members, developing leaders and encouraging associates to act as entrepreneurs while implementing engagement solutions in a creative and profitable manner.
AREAS OF EXPERTISE
• Customer Satisfaction • Financial Management • Communications • Motivation and Recognition • Employee Satisfaction • Coaching Skills • Cost Containment • Operations Management • Teambuilding CAREER SUMMARY U.S Department of State, Washington DC 5/04-Present
Contractor Interpreter and Liaison. Interpreter for the U.S State Department. Simultaneous Interpreter and Escort for Foreign Dignitaries. Coordinate, travel, host and interpret Dari/Farsi speaking visitors of the U. S. government.
Embassy Suites, Springfield, VA 03/2019 -09/2019
Director of Food and Beverage
Responsible for the operations of Food and Beverage which included Banquets, Restaurant, Bar, Room Service and Kitchen. Implemented processes and controls, established standards, trained the staff, lifted the moral of the department, provided leadership
Fairmont Grand Del Mar/San Diego, CA 01/2018-05/2018 Food and Beverage Task Force Manager
Responsible for the operations of a high-end Restaurant and Lounge at the the 5 Star Fairmont Grand Del Mar Author 01/2018-12/2018
Wrote a 350-page book, depicting the story of two young Afghans and the history of the last 4 decades of Afghan conflict. Covering the period starting with the Communist Coup of April 1978 to September 11th, 2001 and beyond.
U.S Department of State, Washington DC 02/2016-Present Contractor Liaison and Administrative Assistant / Office of Language Services 2 P a g e
Be the host and guide to International visitors in the U.S. Coordinate, attend official meetings, conferences, travel and hotel arrangements and assistance different States. Professional groups such as Journalists, Civil Society, NGO’s, Politicians, IT, Health and more.
Hilton Washington D.C/Gaithersburg, Davidson Hotels 10/08-02/2015 Director of Food and Beverage
Responsible for Food & Beverage operations for the four diamond 301-room corporate hotel, with 13M annual revenue. Supervise a staff of 8 managers and 40 hourly associates. Accomplishments:
* Establish a prominent & financially successful food & beverage department with a profit margin of 36%
* Awarded the Best Hotel Restaurant & Lounge
* Improve Employee Opinion Survey to measure corporate goals
* Increase revenue through aggressive sales & marketing.
* Implemented service training program leading to improve customer satisfaction scores Hilton Hotel Alexandria Market Center, Davidson Hotels 10/05-10/08 Director of Outlets/Restaurant General Manger
Responsible for the operations of the Finn and Porter Restaurant and Bar, Lobby Lounge, Room Service in a 496 Room Property. Finn and Porter is the only HRG restaurant run by a franchisee. Oversee a staff of 70 and 6 Managers.
Fairmont Hotel, San Jose, CA 6/01-1/04
Director of Banquets
Responsible for all Banquet operations in 60,000 square feet upscale Facility. With $18 million in volume 150 employees, 11 Managers and Supervisors. Involved very closely in working with Food and Beverage Director in assisting all other food and beverage operations as well. Fairmont Hotel San Jose, CA 4/91 – 05/01
Restaurant & Private Dining Operations Manager
Established a Department that produced two million in revenues. P&L statements, Budgets, Forecasts and Established Controls. Training and Development of Staff and Management Teams. Menu Developments, Hospitality Planning, Sales and Marketing and Promotions. Achievements:
• Twice selected Manager of the Quarter.
• Twice selected Standards Manager of the Year.
• Private Dining San Jose selected number one in Guest Satisfaction scores in the Company for 1998.
• Team Leader for JD Power Guest Satisfaction Support Team
• Increased Hospitality Sales for Private Dining From 40K to 250K per year. Fairmont Hotel San Francisco, CA 9/88 – 4/91
Private Dining Manager
Managed all aspects of daily operations for 700-room hotel. Utilized strong customer service and problem-solving skills. Controlled all VIP Programs that included Heads of States and Celebrities.
EDUCATION
Lindenwood University, St. Louis MO
3 P a g e
Bachelor of Arts Degree
RELATED COURSES:
Hospitality Training
Sales and Business Management
Cost and Inventory Control
Fairmont Leadership Certified Train the Trainer- Hospitality Program Certified to train Smart Serve- responsible service of alcohol program Safe food Handling certified
Hilton Hotels Management courses
TIPS Trainer Certified
References are available upon request
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