Ameer Fayzeen Hassan - إمير فايزيين هاسان

KEY CRITERIA: * Pre-opening team members of F&B admin and outlets. • Regular liaison with staffing agencies. • Discuss and book casual staffing requirements for both kitchen and front of house. • Management of staff check in. • Ensure all staff meet legislative, payroll and other RAS requirements. • Menu card preparation for all required events. • Post event staff review. • Operational duties Staffing • Communicate with staff to complete rosters as per requests from Food and Beverage Duty Managers and within a given time frame

Hotel event coordinators are responsible for producing an outline of the event's needs. This outline includes such details as meeting space, lodging for guests, food and drink accommodations, telecommunications, audio-visual needs and transportation. Event coordinators also draw up a contract for the client to sign, spelling out all of the details agreed upon. When the event is over, the event coordinator may be responsible for measuring the success of the event, especially in the case of commercial or marketing events. One way to do this is to have attendees fill out surveys as they leave.

- Reports to Restaurant Manager in his absence to the Assistant F&B Manager. - I am personally responsible for the effective Restaurant standards service. - I leads his subordinates, recommends and suggests measures and actions to the Restaurant Manager. - I sets his own objectives and ensures their implementation. - Under the general supervision of the Restaurant Manager subject to the service policy and procedures manual, assures constantly and consistently maximal guest satisfaction and dining pleasure. - Suggests and/or recommends measures to be taken to maintain and improve the performance in his restaurants. - Acts on issues and concerns in his field of jurisdiction immediately, reports action to the Restaurant Manager. - Maintains an excellent reputation in the eyes of the guests and the staff.

1.Delivering the customers’ orders to the chef and stewards; 2. Being responsible for group customers and making necessary arrangement for their orders and also, forwarding the check to the group head for payment; 3. Ensuring the readiness of banquet room, restaurant and bar to prepare for big events; 4. Making sure centerpieces are displayed properly on all the tables; 5. Supervising the cleanliness and presentation manner of glassware and silverware serving a table; making sure the customers are satisfied with these; 6. Arranging tables as to customers’ orders or types of event to be held; 7. Asking customers if they may need more food, beverage or if they have dietary needs; 8. Ensuring the cleanliness and tidiness conditions of the space in the restaurant; 9. Ensuring the compliance with all safety and hygiene standards at work; supervising and reporting in case of any problem, injury or unsafe condition occurring in the restaurant to the higher manager; 10. Requiring and making sure that all the employees dress properly and in professional manner; keeping paying attention to the properties of the restaurant for thieves; 11. Welcoming guests coming to the restaurant; 12. Communicating with people at the restaurant (including the guests, employees…) in a professional and polite etiquette; 13. Establishing friendly and effective working relationship with others; provide support to others towards the common goals of the restaurant; listening to and answering their questions; 14. Making sure the expected quality of food & beverage is met; 15. Being responsible for moving, removing or delivering light weight stuffs laying around in the restaurant; 16. A captain is required to frequently stand for a long period of time; 17. Perform other job duties as reasonably assigned by higher managers.

1 To promote a customer focused culture by example and by encouraging in house training of all team members through an agreed training plan. 2 To assist in the management of the outcomes of monthly Customer Reviews, linking these to changes in procedure and team training. 3 To ensure the use of current Standard Operation Procedures by all team members within the department. 4 To be able to work within any section within the Food and Beverage department. 5 To be responsible for managing the time keeping records for all team members on your shift. 6 To ensure the effective management, motivation, training and development of all team members employed in the bars and restaurants. 7 To ensure facilities comply with all relevant legislation relating to health and safety, food hygiene regulations and licensing legislation 8 To promote a safe, healthy and environmentally secure environment. 9 To ensure the ongoing compliance with statutory requirements relating to the work of the Department 10 To assist in the effective and efficient management and delivery of all Bar, Restaurant and Conference Food and Beverage activities. 11 To act as team leader within the Food and Beverage operation. 12 To act as Duty Manager as required.

Hospitality Management Certificate, Hospitality Administration/Management