Zelalem Gebeyehu

Experienced and dedicated Food & Beverage professional with extensive hotel industry experience. Committed to delivering exceptional customer service while leading teams with responsibility, motivation, and a strong work ethic. Seeking opportunities to contribute to organizational success through leadership, operational excellence, and high service standards.

Banquet Captain at Fantasyland Hotel (2023-06 – Present)

• Welcome guests and assist with seating and event flow.
• Coordinate food and beverage orders by working closely with kitchen and service staff.
• Enforce health, hygiene, and safety regulations consistently.
• Manage inventory of food, equipment, and operational supplies.
• Maintain documentation and ensure accurate service billing.
• Support management with event logistics and setup.
• Assign tasks and oversee team performance during events.
• Address guest concerns promptly and professionally.
• Observe guest needs and provide personalized service.
• Train and mentor new staff members for smooth operations.

Food Operations Manager at Imperial Botanical Beach Hotel (2018-03 – 2023-03)

• Designed operational strategies and set organizational growth goals.
• Oversaw daily operations of six departments, establishing policies and procedures.
• Managed budgets, optimized expenses, and controlled financial performance.
• Ensured workplace safety and motivated staff to maintain productivity.
• Evaluated and improved operational efficiency and financial outcomes.
• Developed strategies to enhance the company's reputation and increase high-quality customer traffic.
• Led marketing campaigns from concept to execution.
• Built and maintained strategic partnerships with industry stakeholders and vendors.

Banquets Manager at Imperial Botanical Beach Hotel (2017-02 – 2018-03)

• Supervised banquet staff and coordinated all banquet and in-house activities.
• Reported directly to the Banquet Sales Director.
• Utilized hotel management software to forecast and project food sales.
• Ensured timely delivery of banquet services and seamless event execution.
• Coordinated with other hotel departments for smooth operations.
• Managed meeting room bookings and event setup logistics.
• Ensured services met prescribed hotel standards.
• Handled last-minute changes and worked closely with kitchen teams.
• Prepared function delivery sheets and monitored food & beverage revenue.

Diploma in Hospitality Business Management – Sundance College

Bachelor of Arts in Law and Business Studies – University of Bahir Dar