How to interview staffing
Handling team interview
19 years delivering great customer and employee experiences in luxury service operations.
Fluently in Arabic and English, with strong communication and business skills. Precise attention to detail with persistent follow-through capabilities. Professional managerial skills to include: decision-making, training, delegating and motivating personnel in a positive way. Effective ability to communicate and develop rapport. Self-disciplined, determined , honest, flexible, and a creative problem solver, who thrives on challenges
Proficient at achieving high standards of quality
Consistently made contributions to corporate and owners goals and results
Specialties: Team management, tailor made service, intuition, wine, cigar, food and beverage
• Process Analysis & Improvements
• Concept Development & Implementation
• Financial Forecasting & Budgeting
• Decision Making & Follow-through
• Analysis & Problem Resolution
• Cultural ...
15 ans et 5 mois
Experienced EAM with a demonstrated history of working in the hospitality industry. Skilled in Catering, Menu Engineering, Food & Beverage, and Hotel Management. Strong operations professional, has expertise in Fine dining, Bars, International cuisine
Assist the General Manager to run the operation and Looking after the F&B as follow . Develop an operating budget for each of the department’s revenue outlets; after approval, monitor and take corrective action as necessary to help assure that budget goals are attained □ Assure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented □ Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met □ Assure that all standard operating procedures for revenue and cost control are in place and consistently utilized □ Help plan and approves external and internal marketing and sales promotion activities for the food and beverage department □ Help plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff □ Approve the menus proposed by the Executive Chef for all outlets and special events □ Research new products and develops an analysis of the cost/profit benefits □ Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases □ Review new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs
5 -Star Hotel with 720 rooms & 9 F&B outlets excluding banquet • Managing and driving the pre-opening process. • Conceptualization of all restaurants in collaboration with the Exec. Chef • Setting the Company standard and all the related training to establish the company goals. • Following up with the constructions to insure that we have perfect products. • Setting all the par stock for all the outlets also the manning guide. • Creating all the menus along with the Ex-chef according the outlets concepts. • Preparing all the FF&E for the opening • Snagging of Restaurant and Bars • Creation of SOPs and Sequence of Service regarding all the aspects of the F&B Operation
5 -Star Hotel with 420 rooms & 10 F&B outlets excluding banquet • Oversee the logistic of all the Food & beverage related area, • Coordinate operations within the hotel and ensure business outcomes are in line with the direction of the hotel • Balance the time addressing both short-term and long term functional needs, prioritize safety and liability issues. • Set goals with/for teams, get buy in on those goals, coach individuals to reach their potentials, listen, work shoulder to shoulder with them, lead by example, recognize, encourage and motivate a team. • Persuade a variety of audiences’ e.g. EC, team, GM, agencies and inspectors. • Involve key stakeholders as necessary to gather information and generate solutions, and get to the root of problems and fix them. • Present ideas and plans effectively to a variety of audiences, flex my style of communication appropriately and tailor it to individuals. • Present necessary information in a timely manner in order to give associates appropriate time to plan and execute well • Set expectations/common goals and communicate them to the team constantly be involved in achieving goals and ensure brand compliance. • Understand how to evaluate interpret date, analyze financial statement/P&L, log for trends in Guest feedback with an eye toward • Responsible for interviewing, hiring and training of new associates • Participate in the budget and the monthly revenue forecast and work in a line with the budget.. • Shared Effectively In Organizing The Hotel Events. • Shared Effectively In Achieving The Hotel & Department Goals & Targets
star Luxurious Resort of 200 guest Rooms each with a balcony or terrace include 27 suites, 12 with private plunge pools. In addition, 61 luxurious residential suites and 3 residential villas and one royal suite Leading a team of 210, reporting to the Food and Beverage Director, Fully in charge of: • Catering and banqueting + the outlets operations. • Identifies key issues and concerns and acts on them immediately. • Monitors the objectives established for the Food & Beverage department (both financial and • Performance related), assists the key personnel to achieve these targets and ensures the timely implementation of each objective. • Develops realistic action plans aimed to introduce and/or improve services, procedures and working methods in accordance to the short, medium and long term goals set by the G M. • Monitors systematically the performance of the department and intervenes immediately if deviations occur. • Maintains an excellent guest comments card.
Compétence professionnelle complète
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Handling team interview