Banquet Department Head
Resume:
Position :
ASST. Director of F&B
PERSONAL DETAILS
First and last name
ESSAM SAYED
Nationality
EGYPTAIN
Gender
MALE
Country & city of residence
U.A.E . DUBAI
Date of birth
*/*/*967
Age / Height (cm) / Weight (kg)
7th JULY
176 CM
72 KG
Contact number/Skype/Email
Essam_sayed4
adnpmq@r.postjobfree.com
Do you have an international passport? / Expiry date
YES
2/2/2021
Driving license
YES
UAE
Health / Smoker
GOOD
NO SMOKING
Experience overseas
20 YEARS EXPERIENCE WITH FIVE STAR HOTELS, BIG CHAIN GROUP AND CATERING COMPANY IN UAE
Personal qualities
A highly self confident and organized natural leader with an ability to communicate effectively at all levels to influence change based upon factual evidence. Highly productive in fast moving environments, keeping a positive attitude in situations of stress and conflict. Have wide range of skills, experience and personal characteristics to provide a flexible approach to meet the challenges of today’s changing business environment.
EMPLOYMENT HISTORY
Position
F&B MANAGER
Company’s name
ROTANA HOTEL GROUP DUBAI.UAE,EGYPT
Period/City/Country
2-2012 UP TO DATE
Responsibilities
Achievement of budgeted food sales, beverage sales, labour costs and profitability.
Completion of Customer Follow-up calls on a timely basis.
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.
Telemarketing to previous clients to inquire about possible future bookings.
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 relative to group functions with meeting/banquet planners.
Supervision of daily paper 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 (48 hours)
Evaluation forms must accompany all invoices.
Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
Completion of monthly forecast.
Attendance and participation at weekly F & B meeting and Department Head meeting.
To assist in 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.
Participation in Manager on Duty shifts as required.
Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
Assure the maintenance of bar control policies.
Assure completion of requisitions where deemed necessary.
Assure the completion of weekly schedule and shift duties while :a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent
Completion of monthly inventory.
Assure timely completion of function bills.
Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.
Purchasing of purchase requirements of small wares, linens requirements etc.
Directly responsible for larger groups…overseeing medium and smaller groups:
Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
Ensuring that services meet customer specifications.
Quality of meeting room set-up.
Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
Establish a rapport with groups to ensure guest satisfaction and repeat business.
Minimize number of customer complaints.
Position
Banquet Operations Manager
Company’s name
Intercontinental AL Ain. UAE
Period/City/Country
1/2009-12/2011
Responsibilities
Ensure the smooth daily operation of the banquet department as well as all banquet bar services
Meet clients for specific rooms and functions
Responsible for daily operation by managing on the floor
Review all banquet event orders to ensure proper set-ups are in place and correct
Responsible for critically assessing procedures, policies, and methods of operation and alter them where necessary
Responsible for the financial success of the department by monitoring productivity, revenues and costs
Ensure all financial reporting is maintained and accurate (billing, payroll, etc.)
Responsible for building relationships with the Conference Services Department to ensure that a common vision in direction is shared and our customer's expectations are exceeded.
Responsible for building relationships with other Food & Beverage departments to ensure that all resources are being equally shared and that the entire division operates as a team
Responsible for ensuring that all equipment, fixtures, and furniture of the department are kept in good supply and in the best repair possible
Maintain and ensure that all function information is kept up to date with respect to all changes and/or revisions
Participate in the budgeting process of the department by establishing clear and precise priorities for operation
Actively develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of Health & Safety standards
Ensure departmental participation in all hotel-wide environmental initiatives, and to develop departmental specific environmental initiatives
Responsible for the smooth and efficient functioning of the day to day operations of the Banquet department including adherence to and the application of the provisions of the Collective Agreement
Responsible for developing and maintaining a constructive, harmonious and communicative working relationship with all supporting departments
Contribute to a positive work environment and ensure all concerns are communicated to Banquet Management in timely fashion
Coach and train the Banquet leadership team in all aspects of the department, monitoring their development and providing critical feedback and performance reviews
Responsible for ensuring guest satisfaction goals (VOG) for the Department are met and / or exceeded
Develop strong interpersonal relationships with guests on an ongoing basis
Responsible for attendance at Leadership meetings, daily convention, pre-convention and other meetings as required
Position
BANQUET, RESTAURANT SUPERVISOR
Company’s name
HILTON ABU DHABI
Period/City/Country
6/2000 -12/ 2008
Responsibilities
take responsibility for the business performance of the restaurant
analyse and plan restaurant sales levels and profitability
organise marketing activities, such as promotional events and discount schemes
prepare reports at the end of the shift/week, including staff control, food control and sales
create and execute plans for department sales, profit and staff development
set budgets or agree them with senior management
plan and coordinate menus
coordinate the operation of the restaurant during scheduled shifts
recruit, train, manage and motivate staff
respond to customer queries and complaints
meet and greet customers, organise table reservations and offer advice about menu and wine choices
maintain high standards of quality control, hygiene, and health and safety
check stock levels, order supplies and prepare cash drawers
Banquet Operations
Ensure the smooth daily operation of the banquet department as well as all banquet bar services
Meet clients for specific rooms and functions
Responsible for daily operation by managing on the floor
Review all banquet event orders to ensure proper set-ups are in place and correct
Responsible for critically assessing procedures, policies, and methods of operation and alter them where necessary
Responsible for the financial success of the department by monitoring productivity, revenues and costs
Ensure all financial reporting is maintained and accurate (billing, payroll, etc.)
Responsible for building relationships with the Conference Services Department to ensure that a common vision in direction is shared and our customer's expectations are exceeded.
Responsible for building relationships with other Food & Beverage departments to ensure that all resources are being equally shared and that the entire division operates as a team
Responsible for ensuring that all equipment, fixtures, and furniture of the department are kept in good supply and in the best repair possible
Maintain and ensure that all function information is kept up to date with respect to all changes and/or revisions
Participate in the budgeting process of the department by establishing clear and precise priorities for operation
Actively develop and maintain a safety culture within the department and ensure departmental adherence to and awareness of Health & Safety standards
Ensure departmental participation in all hotel-wide environmental initiatives, and to develop departmental specific environmental initiatives
Responsible for the smooth and efficient functioning of the day to day operations of the Banquet department including adherence to and the application of the provisions of the Collective Agreement
Responsible for developing and maintaining a constructive, harmonious and communicative working relationship with all supporting departments
Contribute to a positive work environment and ensure all concerns are communicated to Banquet Management in timely fashion
Coach and train the Banquet leadership team in all aspects of the department, monitoring their development and providing critical feedback and performance reviews
Responsible for ensuring guest satisfaction goals (VOG) for the Department are met and / or exceeded
Develop strong interpersonal relationships with guests on an ongoing basis
Responsible for attendance at Leadership meetings, daily convention, pre-convention and other meetings as required
Other duties as assigned
ADDITIONAL INFO
Education
Educational institution
High Degree in hotels & tourism
Specialization
FOOD & BEVERAGE
Year of graduation / City / Country
1996, EGYPT,CAIRO
Other Diplomas or Certificates
HILTON UNIVERSITY COURSES ON LINE
TRAIN THE GROUP TRAINEER
UP SELLING TRAINING
OPERA –MICROS
Computer knowledge
Basic
Medium
Advanced
FLUENT
Languages
WRITING
SPEAKING
UNDERSTANDING
English
FLUENT
FLUENT
FLUENT
ARABIC
FLUENT
FLUENT
FLUENT
IMPORTANT INFORMATION
Contact person in case of emergency (Name and phone number)
Contact this candidate