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Escarpment Group Hotel & Resort Casino, Sydney Australia - New South Wales, AustraliaF&B serviceOctober 2014 - June 2018 · 3 years and 9 months
Duties: Assist in the development and implementation of the Strategic Plan, Marketing Plan, Budget and Business Plans to ensure optimum guest satisfaction, profitability and employee engagement. Assist in the overall supervision of the department, staffing and roster, training staff, guest relations, handling complaints, food hygiene and health and safety standards within the outlets Ensure that the profitability of Food & Beverage outlets is in line with the budgetary guidelines. Taking responsibility for the business performance of the restaurant. Analyzing and planning restaurant sales levels and profitability. Organizing marketing activities, such as promotional events and discount schemes. Provide effective leadership to the Restaurant team and as well closely work with head chef for an efficient overall operation. Creating and executing plans for department sales, profit and staff development. Setting budgets and/or agreeing them with senior management. Planning and coordinating menus Manage Restaurant operations Maintain exceptional levels of customer service Recruit, manage, train and develop the Restaurant team Manage guest queries in a timely and efficient manner Work within budgeted guidelines in relation to Food and Payroll Drive sales to maximize budgeted revenue Develop menus with other members of F&B team Accountable for monthly stock takes Incentivize team members to maximize sales and revenue Set departmental targets and objectives, work schedules, budgets, and policies and procedures Evaluate guest satisfaction levels with a focus on continuous improvement Ensure communication meetings are conducted and post-meeting minutes generated Assist other departments wherever necessary and maintain good working relationships Comply with venue security, fire regulations and all health and safety legislation Coordinates with the F&B Managers and Banquet Duty Manager outsourced logistical support such as contracted outside work force, contracted food and beverage supplies, music equipment, etc. Provide support and guidance to fellow personnel to ensure a successful and effective operation ending in a positive guest experience. Coordinates with the Head Chef all menu proposals presentations and other kitchen related requirements. Conducts spot checks on the business activities of immediate competitors.
Marriott Hotel Doha, Qatar - Doha, QatarF&B serviceSeptember 2012 - September 2014 · 2 years and 1 month
Duties: Ensure guest response process is effective in all areas and process is fully understood by all associates to allow effective follow through and rectification. Formalize a process to ensure we capture all guest feedback, collate it and analyst for opportunities for continuous improvement. Ensure that the profitability of Food & Beverage outlets is in line with the budgetary guidelines. Seek and encourage feedback to ensure the product and service we are delivering is meeting and exceeding the resident’s expectations. Set targets for guest satisfaction scores, and measure and share with all associates. Ensure all SOP’s are in place, communicated and understood to allow for consistent delivery of product and service. Effectively analysis the sales mix and review menus on a regular basis in response to resident demand. Personalize the resident’s use of the outlets wherever possible through a flexible approach being adopted. Feedback to the Restaurants and Bars Manager any issues or concerns that arise to allow for corrective action to be taken. Does monthly stock take of all par stock items, recording losses and analyzing causes and focus on ways to improve. Ensure all food and beverage storage areas are secure and monitored at all times. Up selling initiatives to be in place to ensure that maximum average spends is achieved. Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property. Work with F&B Cost Control to ensure inventories are carried out in a timely manner and ensure food and beverage cost control targets are maintained. Analyzing and planning restaurant sales levels and profitability; Organizing marketing activities, such as promotional events and discount schemes; Preparing reports at the end of the shift/week, including staff control, food control and sales Prepare and review written documents (e.g., daily logs, business letters, memoranda, reports), including proofreading and editing written information to ensure accuracy and completeness. Resolves in a satisfactory and proactive manner all service and product deficiencies in his/her station and reports any incidents or challenges to management immediately.
GALAXY ENTERTAINMENT HOTEL AND RESORT -MACAU - MacauF&B serviceApril 2010 - February 2012 · 1 year and 11 months
Responsible for assisting in achieving the departmental guest satisfaction targets and the food and beverage revenues determined by the Company for the VIP CLUB organization. Follows at all times company service standards and sequences of service for breakfast, lunch, dinner and buffets. Complies with all company policies, rules and regulations. Resolves in a satisfactory and proactive manner all service and product deficiencies in his/her station and reports any incidents or challenges to management immediately. Checks with every guest, during each meal period, to ascertain satisfaction with service and food. Follows and is compliant with all Public Health rules and regulations. Oversees, directs and instructs appropriately his/her assistant in order to ensure timeliness of service and guest. Ensures that his/her workstation is properly set-up for each meal period and that the miser-en-place is appropriate for the expected level of business. Ensures that his/her workstation is properly cleaned and re-sets at the end of each meal period. Follows schedules, work assignments and executes the side jobs that are determined by management. Must be familiar with the Safety and Environmental Protection Policy and the SEMS and carry out the policies and procedures appropriate for his/her position.
VietnameseNative or fluent100%
EnglishNative or fluent100%