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Enthusiastic and hard-working Restaurant Manager with a winning attitude and desire to deliver an exceptional dining experience. Focused on setting high expectations and raising service standards. Savvy marketer with a track record of improving revenue, reducing turnover, and increasing customer satisfaction.
Grand Excelsior Hotel - Dubai, United Arab EmiratesF&B serviceOctober 2017 - Now · 1 year and 3 months
Coordinate daily Front of the House and Back of the House restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Regularly review product quality and research new vendors Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity Estimate future needs for goods, kitchen utensils and cleaning products Ensure compliance with sanitation and safety regulations Manage restaurant’s good image and suggest ways to improve it Control operational costs and identify measures to cut waste Create detailed reports on weekly, monthly and annual revenues and expenses Promote the brand in the local community through word-of-mouth and restaurant events Recommend ways to reach a broader audience (e.g. discounts and social media ads) Train new and current employees on proper customer service practices Implement policies and protocols that will maintain future restaurant operations
Auris Inn Hotel - Dubai, United Arab EmiratesF&B serviceJanuary 2016 - August 2017 · 1 year and 8 months
planning menus in consultation with chefs ordering supplies hiring, training, supervising and motivating permanent and temporary staff organising staff rotas ensuring that health and safety regulations are strictly observed, recorded and archived monitoring the quality of the product and service provided keeping to budgets and maintaining financial and administrative records.
F & B Banquet Manager
Al Bustan Centre & Residence - Dubai, United Arab EmiratesF&B serviceDecember 2011 - February 2015 · 3 years and 3 months
Achievement of budgeted food sales, beverage sales and labour costs. Achieve maximum profitability and over-all success by controlling costs and quality of service. Participation and input towards F & B Marketing activities. Control of Banquet china, cutlery, glassware, linen and equipment. Completion of function delivery sheets in an accurate and timely fashion. Help in preparation of forecast and actual budget function sheets. Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service. Completion of Banquet Bar Requisitions. Maintaining the Hotel Bar control policies and completion of necessary forms. Following of proper purchasing and requisitioning procedures. Maintain records for inventory, labour cost, food cost etc.
F & B Banquet Supervisor
Al Bustan Rotana Hotel - Dubai, United Arab EmiratesF&B serviceNovember 2009 - December 2011 · 2 years and 2 months
Meet and greet clients. Oversee catered functions, in house and off site. Responsible for making the function space visually appealing and presenting the menu offering for the event. Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas. Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift assigned. Responsible for consistently implementing the service standards and operating procedures in the banquet and Catering service. Provide excellent customer service and ensure customer needs are met. Provide unique and creative ideas to enhance meetings & group experience. Should posses in depth Knowledge of Food and Beverage preparation and presentation. Supervise events and team members throughout service. Guide the Banquet servers in set up of tables and place settings. Be familiar with all current and upcoming event details. Resolve staff and customer concerns quickly and efficiently. Co-ordinate with the Kitchen and housekeeping department. Should be able to work under pressure and also work in long or break shifts. Scheduling of banquet staff, prepare weekly duty chart to correspond with banquet functions and manage labour for monthly. Assist the Banquet Manager with scheduling, training and performance management. Assist and support the Conference Services Manager to provide excellent guest service Organise Transportation of food and equipment to offsite catering events. Should have experience in operating sales and catering software’s like Opera S&M, Protel Banquet, Delphi etc. Should have experience in operating POS (point of sales) Software’s. Responsible for monthly inventory, consumption spreadsheet and banquet staff labours. Responsible for ensuring sufficient operating guest supplies, beverage supplies and operating equipment for functions assigned. Speak with others using clear and professional language, and answer telephones using appropriate etiquette.
Restaurant Shift Leader
Emirates Grand Hotel - Dubai, United Arab EmiratesF&B serviceNovember 2008 - September 2009 · 11 months
Open and close registers for staff members, count register drawers, and resolve cash overages and shortages Ensure the shift is adequately staffed Develop and assign tasks to staff members, oversee completion of tasks Resolve customer issues and approve exceptions to policy for coupons, returns, etc. Train new hires and create development opportunities for experienced staff members Provide recognition and constructive feedback throughout the shift as appropriate
Radisson Blu Hotel Abu Dhabi Yas Island - Abu Dhabi, United Arab EmiratesF&B serviceOctober 2007 - November 2008 · 1 year and 2 months
Assist the Restaurant Manager in Interviewing, selecting, training, supervising, counseling and disciplining outlet staff. • Supervising the floor during meal periods to ensure that all Capella standards and steps of service are met through all guests interactions. • Ensuring that checklists, requisitions and proper opening and closing functions are being completed each shift. • Communicate effectively, both verbally and in writing, to provide clear direction to the staff. • Observe performance and encourage improvement where necessary. • Ensure staffing levels for all outlets are accurate based on hotel and outlet business levels. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. • Communicate with guests and employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information. • Remain calm and alert, especially during emergency situation and/or heavy hotel activity, serving as a role model for the staff and other hotel employees. • Ensure basic standard operating procedures for all outlets are in place and are in compliance with Federal, state, local and Capella’s own practices. (e.g. ServSafe, Responsible Vendor) • Ensuring that all steps of services as outlines in training materials are being followed on a daily basis. • Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain rapport with all departments and attend relevant meetings. • Move throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency. • Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of keypunches to program system. • Ensure that all standards and hotel cash handling procedures are met
Greystone College - Hospitality Management DiplomaOctober 1995 - October 1997
ArabicNative or fluent100%
- Ability to manage in a diverse environment
- Decision making skills
- Excellent communication and interpersonal skills
- Financial, budgeting and stock-taking skills
- Good business and commercial acumen
- Strong leadership and motivating skills
- Strong organisational and time management skills