Islam Ahmed

• Makes rounds of all food and beverage outlets to ensure member/guest needs are met
• Manages and trains staff in all technical and non-technical aspects of their role including standards of quality and service.
• Completes and administers employee performance appraisals.
• Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested.
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.
• Maintains member and guest satisfaction by handling inquiries, concerns, or comments and providing solutions; acquiring feedback from members/guests and co-workers to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business.
• Organizes regular meetings with the team to get feedback, update, information and maintain a good relationship.
• Ensures a pleasant dining experience in all outlets by collaborating with the Executive Chef in the creation of menus and menu pricing as requested.
• Motivating and rewarding the restaurant team through clear communication of KPI achievement, with individual and team recognition during monthly team meetings.
• Maintains hygiene, safety, and healthy environment establishing, following, and enforcing sanitation standards and procedures.
• Floor presence during shift, greeting, and interaction with guests.
• Continuously seek out creative ways to improve service and overall F&B revenues and profitability.
• Assist in conducting monthly inventory reconciliation with supporting actions of inventory management

• Ensure that all departmental operational procedures are adhered to.
• Ensure that RHG F&B standards are adhered to.
• Work with the Culinary team to maintain appropriate menus, offerings, and par levels.
• Oversee monthly sales forecasting, payroll planning, and productivity.
• Ensure all guest/colleague comments and concerns are effectively resolved.
• Performances manage through coaching, documentation, feedback, and positive
• reinforcement.
• Maintaining accurate records on performance and audits, attendance, grooming,
• service deficiencies, schedule, and payroll.
• Recognize colleagues through comment cards, Bravo Grams, incentives, and
• continuous feedback.
• Assist in conducting monthly inventory reconciliation with supporting actions of
• inventory management.
• Maintain daily productivity as outlined in the monthly budget.
• Continuously seek out creative ways to improve service and overall F&B revenues
• and profitability.
• Act as a dynamic member of the hotel's F&B team and ensure strong departmental
• representation on other hotel committees and activities.
• Ensure hotel grooming and appearance standards are adhered to throughout the
• outlet.
• Oversee the guest selection and ensure proper placement and distribution.
• Floor presence during shift, greeting, and interaction with guests.
• Prepare shift schedules according to Hotel occupancy and special functions.
• Complete menu knowledge (breakfast, lunch, dinner, beverage service area)

• Presenting a new brand in Dubai welcoming our entire guest and giving a
• professional impression about our brand and all the service we have.
• Maintaining our service and showing the high quality of every small detail on our
• service
• Responsible for arranging all my area and all the set up to be ready all the time
• Ability to read all my guest requests with confidence and eye contact
• Making sure my entire guest has a new experience in service quality and food
• quality.
• The ability to solve any guest complaint and solve it immediately
• Recognize all my regular guests and welcoming them.

• Oversee all front and back of the house restaurant operations.
• Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally.
• Maintain quality control for all food served.
• Analyze staff evaluations and feedback to improve the customer’s experience.
• Project future needs for goods, kitchen supplies, and cleaning products; order accordingly.
• Oversee health code compliance and sanitation standards.
• Seek ways to cut waste and decrease operational costs.
• Generate weekly, monthly, and annual reports.
• Train new employees and provide ongoing training for all staff.

Bachelor of Commerce (B. SC).

Highfield Level 2 International Award in

Emergency First Aid at Work (Hands-only CPR)

Successfully completed six months of training with the Sales and Marketing department.