Mohammad T.

• Manages the departments galley like Restaurants, Bar, Pastry shop, Banquets and Room Service, enforce company standards, maintain food cost, improve and maintain sales and provability implement and eliminate complaints. • Responsible for all aspects of the food and beverage operations onboard, including revenues, food costs, budgets, inventories, sanitation onboard and discipline in Food and Beverage department. • Subordinate Personnel of Hotel Purbani International Limited • Catering Manager Sales • Bar Manager • Restaurant Manager • Banquet Manager • Pastry Manager • RSOT • Chief Steward • Chef • All other employees in the F&B departments • Responsible for the day to day operation of the food & beverage department and all operational sections, according to Hotel´s instructions as directed by the General Manager. • Following up on company´s policies, rules, regulations and procedures. • Responsible for the standards of service delivered to the guests in the Bars, Restaurants, Banquets and all other food & beverage outlets by F&B employees. And ensuring the quality of services in accordance with the Hotel standard. • Responsible for the overall implements, consumptions of all F&B policies and procedures pertain to employees, work manuals, sanitation requirements, consumptions, costs, qualities, menus, special parties and others. • Ensuring that all the F&B sections are organized, performed their duties and maintain their areas and equipment in a manner in compliance with the Hotel policy and instructions as directed by the General Manager. • Approves all F&B requisitions so as to ensure that they are prepared properly and placed in a proper and timely manner in compliance with Hotel´s instructions. • Ensuring all F&B areas are received and inspected in a timely manner and are in compliance with Hotel´s standards by checking for quality. • Maintains the highest level of Mise-en Scene and sanitation throughout all food and beverage areas. • Participates in the daily preparation of meal times scheduled of all F&B areas collaboration with the Cafeteria in charge in accordance with the Hotel´s instructions. • Maintaining proper consumption levels as instructed by the Hotel. • Preparing proper forecast and reach desired revenues for all beverage outlets onboard. • Setting an example for the entire F&B department by always displaying impeccable behavior. • Maintaining a smooth interaction between all departments heads at all time. • Monitor the moral of all F&B employees and their relationship to each other, with the other departments. • Assisting those employees in the F&B department who are need, ensure that all members in F&B department receive a complete familiarization and training for their positions when signing on. • Creating a high level of moral within the F&B department, developing a good working relation with all others onboard departments, trough cooperating and communication. • Reviews and preparing performance evaluations of all outlet heads as well as approving all evaluations submitted by outlet heads for F&B employees as per Hotel instructions. • Maintaining effective cost control in all areas of the F&B department. • Maintaining open communication with the responsible operation with the Hotel CEO. • Countersigning of all requisitions and purchase requests. • Approves on a regular basis all overtime payments as prepared by his department heads and the comparing those figures to official budgets. • Approves all work schedule prepared by outlet managers. • Assist guests in any special request, including but not limited to parties, special functions, and special diets. • Surveying for new food items and including items into menu and pricing the cost of food and beverages on rotationally. • I trained the F&B staff for positions and promotions and developing employees with limited education/experience. • I am maintaining a good working relationship with guests, groups and personnel from other departments. • I always try to instill a calm, organized approach in all situations and a “can do” and “guest service” attitude in employees which helping to build morale and sprit. • I always maintain time management, strong organizational, customer’s service, follow up, solid scheduling, follow/ enforce company policies and procedures, resolve problems, safety and sanitation, think creativity skills.