Waleed Kady

Manage all F&B and day-to-day operations within budgeted guidelines and to highest standards
Preserve excellent levels of internal and external customer service
Design exceptional menus, purchase goods and continuously make necessary improvements
Identify customers needs and respond proactively to all of their concerns
Lead F&B team by attracting, recruiting, training and appraising talented personnel
Establish targets, schedules, policies and procedures
Provide two way communication and nurture ownership environment with emphasis in motivation and teamwork
Comply with all health and safety regulations
Report on management regarding sales results and productivity

Establish consistency in quality of service provided in all restaurants and bars meets minimum standards of hotel.
Walks all F&B front and back of house areas on daily basis.
To ensure consistency of quality, taste, presentation, temperature of beverage served in all restaurants and bars.
Interacts with guests in each of outlets to solicit feedback.
Provide feedback and information to all F&B colleagues on current events.
Obtains maximum publicity to maintain a high profile for F&B department.
To demonstrate 12-Service Excellence Basics and ensure whole of F&B department continually follows same.
Acts immediately on all guest complaints to ensure that corrections are made when possible.
Maintains efficient program of scheduling to ensure a high standard of service with use of minimum man-hours.
Keeps updated with new products in market.

Pre-Opening Team Pre-opening of newly opened property.
In-charge of All-day dining restaurant.
Accomplish restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Meets restaurant financial objectives by forecasting requirements, by increasing sale and maintain guest satisfaction.

Pre-Opening Team Pre-opening of newly opened property.
In-charge of All-day dining restaurant.
Responsible to achieve optimum level of guest satisfaction and departmental profitability in atmosphere of team work and high team work moral.
Set standard operation procedure for Outlet as it is pre-opening Hotel.
Conduct regular trainings session on daily basis with assigned team in line with departmental S.O. P such as guest care, service standards, up- selling techniques, product knowledge, telephone manners, etc.
Monitor service activities in Outlet, aiming for highest possible customer satisfaction.
Work in close co- operation with Kitchen, Stewarding, Front Office, Cashiers as well as other departments.
Work towards successful operation and Maintain professional and friendly relationship with in-house guests, ensuring proper and prompt service.

Implementing, and instilling company policies, procedures and ethics.
Handling Customer complaints and queries.
devising and marketing promotional campaigns.
People management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling.
Working to ensure standards of hygiene are maintained and that restaurant complies with health and safety regulations.
Ensuring high standards of customer service are maintained.
Preparing reports and other performance analysis documentation.
Operational management: organizing stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security.
Financial management: planning and working to budgets, maximizing profits and achieving sales targets set by head office, controlling takings in restaurant, administering payrolls. Establishing relationships with local community and undertaking activities that comply with company's corporate social responsibility programs.

Acting as Outlet Manager & report directly to F& B Manager.
Resolve customer complain regarding guest experience.
Observe and evaluate staff and work procedures in order to ensure quality standards and service.
Train staff in food & beverage knowledge, and safety procedures
Solely responsible for sanitation, inspecting equipment and work areas to ensure that comply with HACCP standards.

Responsible for operating F&B outlets assigned
Role & Responsibilities
Monitoring & ensuring F & B service operations are running smoothly.
Cost control, inventory, Training
Maintaining SOP for quality.
Introduce innovative ideas for generating targeted sale
Guest interaction,
Addressing guest requirement and reaching to them

Popular Beverage Recipes.
Food & Wine Pairing.
Providing Beverage Suggestions.
Training for Intervention Procedures (TIPS)
Responsible Service of Alcohol Standards.
Health & Hygiene Protocols.
Maintaining Tidy & Sanitary Bar Area