Issam Abdullah

- Short- and long-term planning of the F&B operations. - Overseeing the daily F&B operations, - to ensure smooth service delivery and guest satisfaction. - Collaborate with the Executive Chef to develop a seasonal menu to enhance food offering. - Coordinate F&B operations with other hotel departments to ensure efficient guest service. - Ensure that all the F&B product and service are of high quality and meet the guest expectation. - Develop and implement strategy to increase revenue and profitability in the food and beverage. - Work with the event sales department to attract more business. - Monitor and controlling cost. - Prepare a business plan for each venue. - Creating new pricing strategy for food and beverage Quarterly Create marketing plan activities. - Prepare budget planning. Analysis the monthly P&L. - Performing. Coach and counsel employees to reflect Hyatt service standards and procedures, - Direct and oversee development of employees Contact

- Assist and revision and updating of the outlet's departmental operation. - Assist the Food & Beverage Manager in the short and long-term planning. - Direct and oversee the professional development of employees within the department. - Manage day to day operation, accounting and financial matter. - Ensure employees follow operational practices, quality standards. - Develop and implemented training program for the staff. - Ordering, purchasing and stocking F&B products. - Create new promotions that can help to increase the retuned. - Assist to prepare business plan for each outlet. - Exercise quality control over both food and beverage offerings - Ensure to handle all the guests needs. - Evaluate performance, provide feedback, and carry out disciplinary actions. - Implementing guest recognition program. - Assist in controlling costs for all Food and Beverage outlets

- Implementing cost- effective menus and beverage programs. - Manage day to day operation, accounting and financial matter. - Menu and Beverage Program Development - Train servers and new bartenders on proper bar procedures, new spirits and cocktails. - Create, prepare and maintain house-made syrups, shrubs, tinctures and bitters - Ensure employees follow operational practices, quality standards. - Develop and implemented training program for the staff. - Menu maintenance and formatting - Lead tasting and cocktails/spirit presentations to upper management and special groups. - Ordering, purchasing and stocking F&B products. - Create new promotions that can help to increase the retuned. - Prepare business plan for each outlet. - Control the cost.

- Leading, empowering, recruiting, coaching and motivating the team. - Ensuring that the Food and Beverage activities are aligned with the Hotel Strategy. - Personally and frequently verifying that guests are receiving the best possible service. - Develop the marketing strategies to increase the bar visibility and attract new guests. - Train the employees on upselling the highly contribution items. - Quarterly menu engineering. - A day-by-day operation analysis to view where we can improve. - Ensuring that all services are up to guest expectations. - Administrate training program and prepare schedules. - Yearly performance evaluation. - Setting targets for the team.

- Assist the Restaurant Manager to ensure that the outlet operate successfully - Handle all guest complaints and inquiries in a courteous and efficient manner, - Assist to monitor service and food and beverage standards in the Restaurant. - Opening and closing the restaurant. - Scheduling shifts and assigning tables to the team. - Monitor the safety and hygiene regulations. - Maintaining guest satisfaction at all times. - Resolving customer complaints in a professional manner.

- Train and mentor staff to ensure high levels of productivity, quality. - Ensure that the guests receive excellent service. - Handle guests' complaints promptly and professionally. - Checking on customers to enquire about food quality and service. - Manage reservation. - Supervising the floor throughout the day. - Assist the Manager with training.

- Serve food and beverages to guests. - Handle all guest and internal guests' complaints and inquiries - Ensuring all guests are satisfied. - Be familiar with all food and beverage items on the outlet menu - Inform customers about the day’s specials. - Preform assigned duties. - Taking reservations

- Mix and serve alcoholic beverages based on customer requests. - Verify the identification and age of customers. - Prepare and serve drinks. - Accept payment from customers. - Clean glasses and bar utensils.

- Prepare restaurant tables with special attention - Attend to customers upon entrance - Present restaurant menus - Take and serve orders - Answer questions or make recommendations for complementary products