London, England, United Kingdom
A motivated and guests-orientated professional with over a decade of supervisory and management experience in the ability hospitality business and Food & Beverage. A committed individual who works well under pressure and is competent with large financial transactions, seeking career development with an international hotels group. Ensuring the smooth running of the Food and Beverage operations through achieving budgeted GEI and GOP results for the property. Responsible for the administration and operations of all Food and Beverage venues while maintaining standards and maximum profitability. Assisting the FBD in in strategic business planning, administration, human resources management, marketing, financial management, service delivery and hygiene-EHC related. As SPG Champion for F&B venues it is my duty to provide training to staff on how to deliver outstanding customer service and recognition to all SPG members as well as day-to-day operations of the program, report running, SPG statistic monitoring. As well to deliver appropriate information and motivational schemes to keep the associates up to the task of achieving the enrollment targets.
With many years experience in the industry, I have been very lucky to have had the chance to work in 5-star hotels, resorts, luxury and cruise lines company around the world. I had always focused my attention on guest satisfaction, and paid particular attention to details
Duties and responsibilities: Responsible for all food and beverage production and service. Directly supervise Chefs, Restaurant Managers and managers of all other outlets such as snack bars etc. Plan and implement budget share, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of guests are consistently exceeded .
Duties and responsibilities: Selecting wines from the Marriott's suppliers for the Casalingo Italian Restaurant's wine list (in the pre-opening phase). Involved in every aspect of the restaurant’s day to day running, maintenance, background chores, paperwork. Advising customers on menu and wine choice. Training and motivating staff. Organizing and supervising stewarding and cleaning department. Greeting guests and organizing table reservations, taking orders, handling cash, guest relations, planning work schedules.
Duties and responsibilities: Maintaining high standards of quality control, hygiene, and health and safety; Coordinating the entire operation of the restaurant; Handling and responding to customer complaints; Ensuring that all standards are properly followed; Greeting customers and organizing table reservations; Advising customers on menu and wine choice; Training and motivating staff; Organizing and supervising stewarding and cleaning department.
Assistance to the F&B manager for the organization of the Grand Opening