I am an enthusiastic, self-motivated, reliable, responsible and hard working person. I am a mature team worker and adaptable to all challenging situations. I am able to work well both in a team environment as well as using own initiative. I am able to work well under pressure and adhere to strict deadlines.
Bachelor’s Degree in Computer Engineering (2002 - 2006)Major:Software CodingLanguages: · E-Com· Java· Javascript· HTML· ORCALE
·Administration of leads either through sales partner or through directenquiries.· Initial communication with guest through phone/email communication ormeetings and establishment of basic requirements of guest. · Preparations of offer letters according to guest requirements andavailability in a self-efficient manner and according to the rate structuregiven by the Area Revenue Manager.· Active follow up on sent offers and eventually sending revised offersas per guest requirements.· Continuous communication with the according sales manager onoutstanding offers.· Assures events are either confirmed or released in a timely manner toavoid regretting business and to assure reasonable preparation time for events.· In case of confirmation, preparation of Event Order as per departmentalstandard and assuring proper distribution of the same.· Follows up on event orders to assure clear line of communication withother departments, especially banquets operations and the kitchen.· Supervision and communication with Banquet Operations during events andassuring guest satisfaction throughout the function.· Post function follows up with guest to assure satisfaction and createfeedback loop for complaints and suggestions.· Assists Mice Operations Manager to ensure correct handling of equipmentto minimize breakages and losses.· Inspects all function areas daily before opening according to fixedstandard checklist. When assigned to afternoon shift to check on eveningfunctions.· Ensures proper maintenance of the Opera system, through updating ofOption dates, contact details and bookings and other set standards given.· Seeks feedback on rates, availability and offer letters from the C& B Manager.· Is fully aware of the available equipment and capacities in the hotel.· Assists and supervises Events Coordinators and gives assistance whenrequired.· During the absence Director of Catering & Events am in-charge ofthe Banqueting Department ensuring all leads/offers are followed up on a dailybasis.· Attends to Banqueting & Sales Meeting, Revenue meeting, OperationalMeeting and Banquet Meeting
· Administration of leads either through sales partner or through directenquiries.· Initial communication with guest through phone/email communication ormeetings and establishment of basic requirements of guest. · Preparations of offer letters according to guest requirements andavailability in a self-efficient manner and according to the rate structuregiven by the Area Revenue Manager.· Active follow up on sent offers and eventually sending revised offersas per guest requirements.· Continuous communication with the according events manager onoutstanding offers.· Assures events are either confirmed or released in a timely manner toavoid regretting business and to assure reasonable preparation time for events.· In case of confirmation, preparation of Event Order as per departmentalstandard and assuring proper distribution of the same.· Follows up on event orders to assure clear line of communication withother departments, especially banquets operations and the kitchen.· Supervision and communication with Banquet Operations during events andassuring guest satisfaction throughout the function.· Post function follows up with guest to assure satisfaction and createfeedback loop for complaints and suggestions.· Assists Conference & Banquet Manager to ensure correct handling ofequipment to minimize breakages and losses.· Inspects all function areas daily before opening according to fixedstandard checklist. When assigned to afternoon shift to check on eveningfunctions.· Ensures proper maintenance of the Opera system, through updating ofOption dates, contact details and bookings and other set standards given.· Seeks feedback on rates, availability and offer letters from theConference & Banquet Manager.· Is fully aware of the available equipment and capacities in the hotel.· During the absence of Events Manager, I am in charge of the EventsDepartment ensuring all leads/offers are followed up on a daily basis.· Attends all Banquet Meetings.
Works in close cooperation with supporting department i.e. Food andBeverage, Housekeeping, Accounting, Engineering, etc.· Attends (on instruction) all regular Food & Beverage department andbanquet meetings, conducts daily pre-function briefings to maintain an opencommunication line with all assigned staff.· Conducts the departmental training program in line with the company’sSOP’s, to achieve the highest possible guest satisfaction and servicestandards.· To be aware of all Food & Beverage / Banquet marketing activitiesand gets involved in their action plan.· Ensures that the immediate reliever is updated on all relevantoperational issues.· Controls all out going and returning operating equipment.· Monitors duty schedules to maintain an efficient workforce.· Checks frequently the appearance (condition of uniforms) and groomingof assigned staff.· Handles the timely set up of all venues according to the servicesettings and as outlined in the function sheets.· Present during service hours.· Regularly tours all Banquets facilities, back and front of the house toensure the highest possible cleanliness and maintenance standards.· Coordinates with the Department Head outsourced logistic support i.e.contracted outside work force, contracted food and beverage supplies, operating/ sound equipment and transport. · Monitors all official correspondence and quotations sent out by thedepartment.· Handles all incoming and outgoing correspondence to the utmostperfection.· Ensures that all mise en place is in place and done according to thestipulated service requirements.· Coordinates with the Executive Chef all menu proposals presentationsand other kitchen related requirements.· Submits purchase requests and store requisitions for signature(operating material, food products and beverages) and conducts regular check upon delivery.· Initiates mailing campaigns on instructions. · Handles the monthly attendance sheets and arranges them for signatureat the end of the month.· Monitors / handles the banquet reservation book.· Actively involved in achieving the departments annual budgetsforecasts, i.e. meet / maximize the monthly revenue targets by exercising aconstant control of the operational cost.· Conducts on instruction spot checks on the business activities ofimmediate competitors.· Familiar with the company’s internal policies and safety procedures.· If live entertainment is requested insures that all legal documents are available on hand in advance andcopies are distributed to all concerned key personnel i.e. NOC, etc.· Carries out other related assignments or tasks entrusted by the Food& Beverage Manager from time to time.
Departmental trainer in all Stander of Procedures (SOP) related to my department and the hotel vision .I am responsible to maintain the professional look and attitude towards our guest and to maintain the SOP and created new one to be updated with our departmental needs.
I have been awarded for the media materials and the handmade decoration done on the business Partner's Party.
We have monthly training and the minimum achievement is 70 % however i have train myself and the team and we achieve highest results for the pass years 90s % and 100s %
Acting as a position of Director of Catering and Events for 4 month during the absence of the same
