a great place to work and grow
• Handling a team of 22 staff, I am responsible for the all the F and B outlets Operation, reporting directly to the Executive chef and the General Manager. This includes 110 suites and 300 apartments, All-day dinning, Arabic restaurant, Pool Bar, Lobby Lounge, Banqueting facilities, In-Room dinning, and amenity section of the hotel.
• Was instrumental in standardizing the menus for banqueting kit which we developed and creating special themed coffee breaks.
• Did Successful Pre-Opening and Opening Of the Hotel. Which includes making of Critical Path, Business Plan, Operational Checklist, Operating Equipment Par Stock, Competitive Surveys, Job Descriptions, Training Plans, Department Policies and procedure, CAPEX list, SOP, snag list, Standardizing of recipes, Recipe costing, Equipment List, Marketing Plan.