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An F&B specialist with 16+ years of experience across the hospitality, F&B industries within the UAE. Core competencies in F&B new concept creation, kitchen layout and design, business development, budgeting, operations, people and change management. Proven track record in providing leadership with strong customer service, relationship management, decision making and problem-solving. Seeking a management role that will provide the scope to drive the growth and development of a progressive organization.
♣ Liaising with operations for on-site pre-opening support.
♣ Assists in the countdown of HALO outlets.
♣ Franchise restaurant support if it should be required.
♣ Develops new FB concepts
♣ Conducts in a market survey for Food and beverage opportunities.
♣ Supports the design development team for new trends and project research.
♣ Monitors restaurant occupancy, revenue,
♣ Tracks R&B initiatives and innovations and ensures compliance.
♣ Assists in R&B openings throughout the region.
♣ Creates the monthly R&B Newsletter and keeps the R&B website up to date.
Developing And Maintaining Food And Beverage/Culinary Goals
♣ Reviews financial reports and statements to determine how food and beverage are performing against the budget.
♣ Ensures the tracking of Culinary, R&B, Catering and Events goals
Organizing And Managing Projects
♣ Initializing projects and communicating with all properties.
♣ Creating realistic timelines to track the progress of projects
♣ Assists and manages the internal conferences.
♣ Works closely with each R&B team of the properties together to execute projects
Director of Operation
Bellaria Hospitality Management LLC - Dubai, United Arab EmiratesF&B serviceNovember 2016 - Now · 2 years and 4 months
Supervises daily Food and Beverage (F&B) shift operation and monitors compliance with all F&B policies, standards, and procedures and franchise guidelines. Manages day-to-day operations verifying that the quality, standards and meeting the expectations of the customers on a daily basis. Maintains the operating budget, and verifies that standards and legal obligations are followed. Develops specific goals and plans to prioritize, organize, and accomplish work.
Restaurant Operations Manager
The Ritz-Carlton Abu Dhabi, Grand Canal - Abu Dhabi, United Arab EmiratesF&B serviceSeptember 2015 - November 2016 · 1 year and 3 months
• Taking an Entrepreneurial Approach to Drive the Restaurant Business • Understands financial opportunities by surveying restaurant demand. • Partners with key individuals in the local community to assess opportunities. ¥ Identifies and analyzes competitors. ¥ Controls purchases and inventory by negotiating prices and contracts, developing preferred supplier lists, reviewing and evaluating usage reports, and taking corrective action. ¥ Applies sound revenue management strategies to secure the right level of business at the most optimal time to yield maximum revenues. • Leading Significant Marketing/Public Relations/Media Activities • delegate duties and tasks to staff to meet objectives and maximize resources • set and monitor quality and service standards for staff • communicate company policy, standards, and procedures to staff • direct and manage staff members to meet standards and objectives • ensure staff operate within company policies • Develops on-going professional development and training programs for food production, service and production/service personnel • Ensures correct handling procedures to minimize china and glassware breakage and food and Beverage waste • Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken • Assists in planning and implementing procedures for special events and functions • oversee the preparation and presentation of beverages to meet set standards • resolve customer complaints promptly • promote and practice compliance with fire, health, safety, and hygiene standards and regulations • oversee accurate cash-up procedures and ensure necessary paperwork is complete
Food and Beverage Manager
Etihad Airways - Al Ain, United Arab EmiratesF&B serviceJune 2011 - September 2015 · 4 years and 4 months
¬ Responsible for maintaining the Quality of Food & Beverage on board according to the Etihad standard ¬ Ensure to meet the satisfaction by providing great service at all times and displaying a high degree of motivation, enthusiasm, and commitment ¬ Oversees & accountable for the food quality on board ¬ Optimizing communication, sharing experiences and encouraging liaison and teamwork on operational issues. ¬ Ensure effective liaison on specific cases to ensure consistent application of policies and procedures. ¬ Ensure the effective management, development, and motivation of crew ¬ Conduct onboard performance assessments in line with company guidelines ¬ Coach, counsel and provide constructive feedback to enhance performance ¬ Train and Coach Airline Partners crew members about Etihad products and Service Delivery such as: Air France, Air Serbia, Jet Airways and Air Berlin Achievements ¬ Star Trainee of the year by Etihad academy ¬ Etihad Ambassador with Air France ¬ Service Delivery Trainer for New Joiners ¬ Scored Outstanding in Yearly Performance ¬ Top Onboard Duty-Free Seller 8 Times within 3 years
InterContinental Abu Dhabi - Abu Dhabi, United Arab EmiratesF&B serviceSeptember 2008 - June 2011 · 2 years and 10 months
¬ Responsible for managing day – to – day operation of the Restaurant & Bar, development and performance management of the outlet employees, optimizing profits and increasing sales. Manages scheduled shifts ensuring guest satisfaction. Manages all operational issue ensuring standards of quality and service are met. ¬ To ensure that the Outlets Operational budget is in line and cost are strictly controlled maximizing profitability. ¬ To maximize the profitability of the restaurant by increasing turnover (revenue and covers) as a first priority and controlling costs as a second priority. Profile: The Yacht Club is the hottest spot in town with its contemporary interiors, Pacific Rim cuisine and the unlimited imagination of its bar staff. with the largest Vodka collection within the Middle East and well known with its specialty organic Martinis and other large luxury cocktails. Achievements The Yacht Club was awarded “The Best Bar “Best in Abu Dhabi 2010 The Yacht Club was awarded “The Best International Restaurant” in What’s On Abu Dhabi 2009 The Yacht Club was awarded “The Best New Comers” in What’s On Abu Dhabi 2009 Host Of The Year Gourmet Abu Dhabi 2009
Shangri-la Hotel, Dubai - Dubai, United Arab EmiratesF&B serviceFebruary 2007 - August 2008 · 1 year and 7 months
¬ To formulate and continually upgrade a Departmental Operations Manual detailing standards of performance, policies, and procedures and service standards pertinent to the efficient operation of the outlet in accordance with company vision, values, and guidelines. ¬ To ensure that guest satisfaction is monitored and where appropriate, rectified throughout their meal experience. ¬ To ensure guest needs and guest expectations are met by providing an efficient and professional service.
Food and Beverage Supervisor
Buddha Bar Grosvenor House Dubai - Dubai, United Arab EmiratesF&B serviceJanuary 2005 - February 2007 · 2 years and 2 months
¬ To assist the Restaurant Manager in providing the highest level of service in the restaurant/outlet in order to meet and exceed our guest expectations, financial targets and colleague’s satisfaction. ¬ To monitor the Total Training Concept and employee development in order to promote a climate of enthusiasm and encouragement The world famous Buddha Bar fuses décor, food, and music to create a relaxed ambiance. A Vietnamese lounge, sushi bar, and Japanese private rooms ¬ To respond proactively to guest queries and to ensure appropriate action is taken in the absence of the manager, followed by effective communication
eCornell | Online Learning by Cornell UniversityJanuary 2007 - June 2008
ArabicNative or fluent100%
FrenchNative or fluent100%
EnglishNative or fluent100%
- F&B sales
- Food and Beverage
- food cost
- Menu costing