• Manage the day to day nightshift catering operations to more than 4500 athletes • Monitor and Control the HACCP and Food Safety standards and regulations • Monitor and Control Emergency and Fire Safety regulations • Monitor and control the quality, temperature, availability, variety and service of the 80 different types of dishes daily • Control and Manage the daily stock • Manage the foh and boh cleaning and wasting regulations and procedures • Manage the smooth handover between shifts

• Manage the day to day nightshift catering operations to more than 2000 Marshalls and Technical team • Manage, Monitor and Control 3 main Catering Zones • Monitor and Control the HACCP and Food Safety standards and regulations • Monitor and Control Emergency and Fire Safety regulations • Monitor and control the quality, temperature, availability, variety and service of the 80 different types of dishes daily • Control and Manage the daily stock • Manage the foh and boh cleaning and wasting regulations and procedures • Manage the smooth handover between shifts

• Assist in recruiting and training of new colleagues & Maintain effective performance management, including coaching, counseling and conducting performance reviews • Assist the Outlet Managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, and cleanliness. Establish and maintain effective employee relations, monitor proper staffing levels and labor productivity • Oversee the daily operations of 5 F&B Outlets Including 186 rooms and 24 villas within the In Room Dining & Banqueting Operations • Ensuring that monthly financial obligations to budgets and forecasts for food & beverage revenues, expenses and productivity are accurate and on target • Constantly, observe physical condition of facilities and equipment in the F&B Outlets and make recommendations for corrections and improvements as needed • Monitor & Supervise the grooming and uniform standards and policies • Ensure that all team members provide exceptional guest service at all times • Personally interact with guests in order to achieve total guest quality control satisfaction • Maintain a healthy and safe work environment • Assist in completion of monthly inventory • Assisting the F&B Director & Executive Chef in menu planning and design • Attend and participate at weekly F & B meeting and Department Head meeting • Participate in Manager on Duty shifts as required • Assure the ordering and purchasing procedures are held in timely manner

• Manage 5 F&B outlets of 53 roomed Hotel and day-to-day operations within budgeted guidelines and to the highest standards • Supervise and coordinate banquets and events • Design exceptional menus, purchase goods and continuously make necessary improvements • Identify customer needs and respond proactively to all of their concerns • Anticipate guest’s needs & complaints, meet and talk to the guests if any unpleasant unsatisfactory occasion happened, make sure the guest is satisfied. • Lead F&B team by attracting, recruiting, training and appraising talented personnel • Establish targets, schedules, policies and procedures • Comply with all health and safety regulations • Attending monthly meetings with Top Management regarding targets, sales results and productivity • Manage costs based on key performance indicators, working through the appropriate Heads of Department • Assist other departments wherever necessary and maintain good working relationships

• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel's Room Service Department to ensure that established cultural and core standards are met: long-range strategic planning for outlet operation. • Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary. • Monitor and supervise the mini-bar department. • Ensure effective communications between each shift. • Work closely with the Assistant Director / Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments. • Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for 24-hour a day in-room dining and in-room private bar services. • To be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts. • Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control. • Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed. • Work harmoniously and professionally with co-workers and supervisors. • Ensure all current Accounting and Human Resources policies are being adhered to. Report any issues or grievances to the Director of Restaurants and or Human Resources. • Assist in maintaining all Micros programming for food and beverage outlets. • Prepare and submit required reports in a timely manner.

• To supervise the Room Service operation in the absence of the manager/assistant manager • Scheduling, Pre-Service Briefings, Task assignation, Stock Control and Monitoring the operation of the team and outlet overall • To assign and ensure all opening and closing side work duties assigned are completed by subordinates according to the • standard • To handle and resolve all guest concerns and inform management immediately • Inspect the cleanliness and presentation of all equipment prior to use • Monitor the quality and timeline guidelines of the dispatched orders and amenities. All amenities are to be delivered prior to guest check in. Private bar is inspected and ensure freshness of products. • Monitor the order takers and waiters. Make sure that order taking and order delivery policies & standards are followed at all times • To promote a positive and healthy working environment within the department • Deal with complaints and ensure that guests who have complained are satisfied immediately • To recognize and address potential intoxicated disruptive or undesirable guests. • To respond properly in any hotel emergency or safety situation. • Organize and monitor the maintaining of orderliness and hygiene, especially in relation to the food order • Creating an amenity schedules for the guests & Memorizing VIP guests, their room numbers and guest preferences • Polite phone answering, following sharp company standards of order tacking, operating the Micros till, Follow the company standards regarding the food quality, presentation, and order delivery • Answering the phone calls not later than 3 rings, greeting the guests in accurate and attentive manner, keep calm and smiley voice, offering the guest menu choices and making up selling through the phone during the order. • Checking the correctness of the order set-ups • Providing the server with full range of necessary information regarding the order, the guest and guest preferences before the order is delivered to the room • Following up with the order pick-ups • Being very accurate and attentive with the guest, aiming to exceed guest expectations • Investigating any guest complaints and passing investigation results to the higher management • Making sure that work area is cleaned, tided-up up and needed equipment is available at any time • Giving a detailed hand-over to the next shift with all updated information • Make sure that all checks and cash is delivered to the Accounting Department by the end of the shift

LLB LAW, Правоохранительная деятельность

International Foundation Programm

LobsterInk Academy, Food and Beverage Service Professionals

LobsterInk Academy, Wine & Spirits Service Professionals

LobsterInk Academy, Coffee Professionals

LobsterInk Academy, Cigar Service Professionals