Director of Food and Beverage - Sandals Barbados - Barbados
(2024-09)
Directing comprehensive food and beverage operations across a 618-room luxury resort, including 21 restaurants, 14 bars, a ballroom, and meeting rooms.
- Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
- Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
- Oversaw P&L statements to ensure financial health and identify growth opportunities.
- Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
- Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
Food & Beverage Manager - Sandals Regency La Toc - Saint Lucia
(2023-10 - 2024-09)
5-star luxury all resort with 331 keys, 9 restaurants showcasing the cuisines and ambiance of Italy, France, England, the Caribbean, and the Far East, 8 bars, in room dining and events.
- Directed administrative and planning functions to meet daily operational needs of a 5-star luxury resort with 331 keys, 9 restaurants, and 8 bars.
- Oversaw daily operations, ensuring compliance with health and safety regulations, and maintaining clean and welcoming environment.
- Monitored and managed schedules for all food and beverage areas, ensuring profitability through effective budgeting, P&L analysis, and forecasting.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Boosted overall revenue by streamlining operations and optimizing staff productivity through effective scheduling and task delegation.
- Ensured consistent delivery of safe, high-quality food items by enforcing proper handling practices among kitchen staff members.
F&B Service Manager - Banana Island Resort Doha by Anantara, Minor Hotels - Doha, Qatar
(2021-11 - 2023-10)
5-star ultra-luxury resort with 141 keys mostly comprising on 2-, 3- and 5-bedroom villas including 8 outlets and meeting rooms. Mostly leisure clientele from Middle East and Europe. Leading a team of 80 F&B professionals from a multitude of different of nationalities.
- Responsible for smooth functioning of the F&B Outlets, meeting rooms, in room dining, and a team of 80 service professionals.
- Maintaining standards of food & beverage quality and guest service quality.
- Coach, train, and manage employees wit resorts organizational structure.
- P&L analysis and reviews
- Achieving budgeted revenues & expenses and maximize profitability related to the food & beverage department.
- Increase guest satisfaction by delivering improved product through employee development, job engineering, and quality image.
- Ensure compliance with business operations and legal regulations.
- Market the food & beverage outlets, develop and manage the implementation of menus, promotions, displays, decorations, and presentations within corporate guidelines to meet/exceed sales and financial goals and objectives.
- Implement & manage all company programs to ensure compliance with SOPs etc.
- Greeted guests at front desk and engaged in pleasant conversations while managing check-in process.
Restaurant Manager - Banana Island Resort Doha by Anantara, Minor Hotels - Doha, Qatar
(2015-08 - 2021-10)
5-star ultra-luxury resort with 141 keys mostly comprising on 2-, 3- and 5-bedroom villas including 8 outlets and meeting rooms. Mostly leisure clientele from Middle East and Europe. Responsible for smooth operation of high volume F&B outlet and also responsible for effectively developing, managing and leading the restaurant team to provide excellent service.
- Achieved LQA score in assigned restaurant by 98% in Breakfast & 92% in Dinner operations.
- Achieved assigned restaurants ranking in TripAdvisor of ranks #1 & #3.
- Closely worked on departmental budget goals by maintaining profits through increased sales revenue and efficient cost expenditure.
- Accurately forecasted business demands to ensure efficient staffing & food production.
- Worked with hotel management to develop & execute plans and actions for marketing of restaurant.
- Efficient scheduling of associates in outlet, and accurate supervision.
- Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
- Efficiently resolved problems or concerns to satisfaction of all involved parties.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
- Developed and maintained exceptional customer service standards.
Restaurant Manager - The Cove Rotana Resort, Rotana Group of Hotels - Ras Al Khaima, United Arab Emirates
(2012-01 - 2015-08)
luxury resort offers 349 stylish rooms and 39 luxurious villas with one, two, or three bedrooms. Total of eight outlets for dining experiences. Led a team of 30+ staff members across bars, pool bars, beach bars, and all-day dining venues, ensuring smooth operations and exceptional customer service.
- Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
- Efficiently resolved problems or concerns to satisfaction of all involved parties.
- Minimized loss & misuse of equipment through proper restaurant supervision & staff training.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
- Developed and maintained exceptional customer service standards.
Restaurant Manager - Gokarna Forest Resort - Kathmandu, Nepal
(2011-01 - 2012-01)
- Achieved LQA score in assigned restaurant by 98% in Breakfast & 92% in Dinner operations.
- Achieved assigned restaurants ranking in TripAdvisor of ranks #1 & #3.
- Closely worked on departmental budget goals by maintaining profits through increased sales revenue and efficient cost expenditure.
- Accurately forecasted business demands to ensure efficient staffing & food production.
- Worked with hotel management to develop & execute plans and actions for marketing of restaurant.
- Efficient scheduling of associates in outlet, and accurate supervision.
- Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
- Efficiently resolved problems or concerns to satisfaction of all involved parties.
- Minimized loss & misuse of equipment through proper restaurant supervision & staff training.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
- Developed and maintained exceptional customer service standards.
Assistant Restaurant Manager - Sheraton Dammam Hotel & Towers - Dammam, Saudi Arabia
(2009-06 - 2010-12)
Restaurant Captain - Sheraton Dammam Hotel & Towers - Dammam, Saudi Arabia
(2007-06 - 2010-01)
Waiter - Sheraton Dammam Hotel & Towers - Dammam, Saudi Arabia
(2005-06 - 2007-06)
Waiter - Hyatt Regency Kathmandu - Kathmandu, Nepal
(2004-06 - 2005-01)
Apprentice - Hyatt Regency Kathmandu - Kathmandu, Nepal
(2003-06 - 2004-06)
