AHMED Eid

MOB: 00971502914568.

AGE: 32 years old

E-MAIL: ahmed.eddie85@yahoo.com

Career summery

A highly motivated hospitality professional, I am convinced to have the right attitude and qualities to pursue an international career in Food and Beverage.

I have a proven record of managing teams up to 150 employees in the high end luxury environment; my organizational and interpersonal skills would contribute to increasing the efficiency of service and revenue generation.

Being responsible for achieving the operational and financial targets of various F&B has increased my knowledge in operation, add my management skills in deferent concepts and areas and I had a direct impact on managing, guest engagement events in restaurants, wedding ceremonies, and corporate events. In addition to that I was entrusted to manage various projects; creating and implementing the F&B cross training program, management of the beverage stock and volume generation, the re-launch of the standard operating procedures and the yearly Capex and F&B outlets maintenance refurbishment programme.

AREAS OF EXPERTTIS

Restaurant management Events management catering management Facilities management

Restaurant Opening Budgeting Event planning Stock management

Client retention Cost savings Menu Engineering SOPS creating

Beverages supplying and coasting Risk management promoting sales

Projects management Staff recruitment

Westin Hotel Dubai – Alhabtoor City

March 2016 till present

Designation: Restaurant & Lounge Manager

Seasonal tastes & Daily treats – a wellness centric restaurant & lounge.

Address downtown hotel

Aug 2012-march 2016

Designation: Deputy manager

Zeta Restaurant & lounge – Japanese Cuisine.

Armani hotels & resorts Dubai –Burj Khalifa .

December 2010- March 2011

Designation: Assistant all day dining manager

Mediterranean-3 Meals buffet & ala carte.

Armani Hotel Dubai, UAE

November 2009 - November2010

Designation: Capitan

Armani\ Restaurante- Italian Fine dining.

Armani Hotel Dubai, UAE

November 2009 - November2010

Designation: Waiter

Armani\ Restaurante – Italian fine dining.

Achieved projects among the division;

Two promotions were implemented in Armani PECK(Friday brunch and aperitivo) A proposal for all the condiments that are used in the whole F&B Participating my outlet in TAST OF DUBAI yearly event Replacing all the F&B outlets linen stock Implementing two guest engagement events (yearly appreciation event and charity dinner, wine

tasting dinner ) Conduct a monthly action plan meeting against the monthly quality report from the audit to meet

the guest engagement survey and expectations. Assisting in conducting a F&B cross learning program to all the grades from 1 to 3 including of

captains and supervisors. Creating an F&B bible that includes all F&B facts and figures along with core standards. Designing new comers’ kitchen training programme for three days in all F&B outlets.

TRAINING & QUALIFICATIONS

- WSET level 2.

- Email etiquette.

- Firefighting & prevention methods.

- E-knowledge champion award 2014 (Managing and controlling anger). - Frist Aid certification - Excellence leadership skills from DALE CARNEGIE.

- Cross Training in Armani Hotel Room Reservation Department.

- Awarded Certificate as Person in charge PIC With Merit (HASAP & HAZARD).

- Building Blocks to Emotional Intelligence.

- Armani Hotel Train the Trainer.

- Armani Basic Food Hygiene.

- Communication Skills (English & Arabic).

- Telephone Handling Skills.

- Guest Satisfaction Training and Guest Complain Handling.

Main competences;

Deep understanding in food & beverage multiple styles of operations. Operation stock control, Food, Beverages, Equipment. Deep understanding in Bar operation. Planning and organising the daily rota and duties. Responsible for management of brand standards, stock rotation & cashing up. Managing a team to ensure that grooming standards are being met and maintained,

demonstrating a professional image for our guests. Attending all meetings required according to meetings schedule. To assist in implementing impeccable quality experience throughout the restaurant / outlet. Able to respond proactively to guest queries and to ensure appropriate action is taken, followed

by effective communication To take guest food and beverage requirements, ensuring efficiency and accuracy in service

delivery To prepare table plans according to reservations and to ensure that tables are constantly cleared

and reset according to the reservation plan To communicate with kitchen chef regarding menu of the day, specials, surprises in order to

share this information in the pre-service briefing To ensure that mise en place positioning is completed accurately and monitored to ensure that

appropriate stocks are available To report and follow up all maintenance defaults effecting efficient and professional delivery of

service To ensure that guest satisfaction is monitored and where appropriate, rectified throughout their

meal experience To monitor the Total Training Concept and employee development in order to promote a climate

of enthusiasm and encouragement Re-evaluating the beverage & wine list offered, highlighting trends & new products to

management. To attend pre-service briefings for daily updates, ensuring tasks are followed up efficiently prior to

guest’s arrival

MY STRATIGIC RESPONSIBILITES TOWARDS THE OUTLET AND THE TEAM BASED ON;

PEOPLE;

Inspiring the outlet staff to deliver prompt, friendly and efficient service at all times. HR responsibilities including recruitment, training and development of staff. Daily and weekly reconciliation of sales/ end of week/ payroll. To prepare the rosters on a weekly basis. To conduct departmental orientation for all new team members To liaise with the Training Dept on departmental training needs To carry out annual appraisals on all team members and conduct a quarterly one to one meetings

with each team member To conduct a monthly departmental meeting for all the staff as a communication chance Ensure clear and accurate communication with all team members Take active part in building a balanced and healthy team environment Organizing the team yearly leave and balance it with the business level. Maintain accurate and complete knowledge of all products (F&B), services, facilities, equipment,

procedures and policies, standards, promotions and activities, business requirements, etc To ensure that the uniform provided is kept clean, presentable and in good condition, ensuring

that personal appearance and hygiene standards are an example for the team and demonstrate a professional image for our guests

To complete attendance records for payroll purposes

Product and restaurant service in details;

These are some of duties that will always maintain a high level of quality of service that delivered to any guest from an operation management prospective.

To create or assist in creating the outlet SOP and maintain them followed by all the team members for consistency

To guide our guests in organizing private events To communicate and follow up with guest correspondence To perform all duties related to restaurant management To carry out any other reasonable requests as directed by F&B director To ensure that all received guests requests are handled in a professional manner and all of them

are met and delivered on time To ensure that all stock items are controlled, stocked and used according to FIFO. To ensure that relevant grooming standards adhered to, both personally and by the team,

reflecting a professional image for our guests To report and follow up all maintenance defaults affecting efficient and professional delivery of

service to ensure that all the restaurant equipment in excellent condition, glass ware, china ware, silver ware and linen.

To ensure that mise en place levels are maintained accurately To ensure that all operation`s check lists are followed and updated on daily bases To prepare table plans according to reservations and guest preferences To have a record of all guests preferences and allergies and react upon each repeated visit Respond promptly to guests and superiors requests To wish “farewell” to all guests, ensuring guest satisfaction has been reached To implement impeccable quality experience throughout the restaurant / outlet To serve food and beverage according to guest’s needs & expectations To create and mix drinks according to approved re recipes and train the team accordingly To ensure that the station is stocked and tidy at all times, ensuring efficient service To co-ordinate the service of food and beverages together with the Sommelier and the team

efficiently and accurately To present the menu and wine list that are updated, maintained and engineered accurately To ensure that guests receive bills promptly and accurately To ensure that any matters relevant to guest satisfaction are communicated appropriately,

allowing for corrective measures to be taken To ensure record of all guest orders & transactions through Micros EPOS Respect assigned duties according to any deadlines / tasks and standards at all times To take guests orders using up selling technique and give an example for the team to follow

Profit;

Revenue generation and cost containment;

Reducing the breakage cost. Reducing the monthly consumption of stationary and related to business expenses. Prepare the outlet SWOT and search in the market for relevant competitors.

Create concepts, packages and promotions quarterly to maximise the business opportunities and generate revenue

Evaluating all internal, external threats to reduce costs and increase profit Allocating the outlet and showcasing the outlet offers in the market through the social media,

holding tasting events in collaboration with the sales and marketing department Reducing the staff turn over to maximum according to the yearly MBOs and the KPIs Budgeting and creating the outlet food and beverage menu in collaboration with chef with a full

knowledge of comparing , costing and pricing and implementing on Micros Observing and noting all the monthly costs and expenses against revenue and profit percentages To prepare the monthly PNL with all the break down and present it to the F&B management.

Kind Regards

Ahmed Eid