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Food and Beverage Management
PERSONAL
Notice Period: Immediately available
PHONE NUMBER AVAILABLE New York
Mobile:
EMAIL AVAILABLE
Email:
EXPERIENCE
Royal Regency Hotel, Yonkers NY July 2015 to Present
As follows:
Sous Chef
The Royal Regency has a banquet capacity for 500 people a ala cart restaurant with
125 seats and Room Service
Working under the Executive Chef I am responsible for the following
Scheduling of staff
Ordering and inventory
Supplier and product selection
Running daily operstions
Lead cook for Banquet Functions and Restaurant
Jumeirah Restaurants, Dubai, UAE Dec 2013 to May 2015
As follows:
Perry & Blackwelders, Souk Madinat, Jumeirah, Dubai, UAE July 2014 to current
Restaurant General Manager
A casual dining original smokehouse BBQ concept from the deep south of America
Candidate's Name
Perry & Blackwelders
Responsibilities:
Leading a team of 53 staff including FOH and BOH
We serve 12,000+ covers per month with a utilization factor of 1.75% bringing in monthly revenues of AED1.5
million
In charge of concept design, layout and recruiting, hiring and training entire team
Assisted with menu development and concept for food and beverage
In charge of promoting and marketing of restaurant and brand
Reporting to shareholder and business partners
Barzar, Souk Madinat, Dubai, UAE Dec 2013 to July 2014
Restaurant General Manager
Responsibilities:
Leading a team of 25
Supervising FOH and BOH staff
Budgeting, payroll, staffing, promotions and marketing
Hiring, training and development of staff
Reason to move on: The outlet closed and reopened as P&B
Patiala Restaurant, Souk Al Bahar, Dubai, UAE Sept 2012 to Nov 2013
Restaurant Manager
Fine Dining Indian Restaurant specializing in North Indain cuisine
http://patiala.ae/
Resposibilities:
Reporting to the Owners & Investors
Leading a team of 30 to include the front & back of house, kitchen & accounts
Part of the preopening team
Making menus selecting beverages
Writing contracts and dealing with all suppliers
Visa's, medicals & all staff related issues, including payroll
Writing the guidelines & training program for the restaurant
Budget & cost control
Promoting and marketing outlet
Reason to move on: I was looking for job with growth potential
Gramercy Sports Bar & Club, DIFC, Dubai, UAE May 2010 to Feb 2012
General Manager
Upmarket Grill & Sports Bar concept with a seating capacity for up to 200 guests
Responsibilities:
Reporting to the Owners & Investors
Candidate's Name
Leading a team of 47 to include the front & back of house, kitchen & accounts
Part of the preopening team
Writing contracts and dealing with all suppliers
Visa's, medicals & all staff related issues, including payroll
Writing the guidelines & training program for the restaurant
Budget & cost control
Reason to move on: Looking for a new challenge after 2 years
Jumeirah Golf Estates, Dubai, UAE Aug 2009 toMay 2010
Club Leader
An 18hole golf course & a private health club with 2 restaurants, 2 bars, BBQ area & banquet facilities up to 100
guests
www.jumeirahgolfestates.com; www.jumeirahislandclub.com
Responsibilities:
Reporting to the General Manager of the Jumeirah Island Club & Director of Club Development
Lead the preopening team of 47 at the Jumeirah Islands Club & 23 at the Golf Estate
All staff functions including recruiting, training, coaching & counseling
Planning & sourcing material for both properties
Selecting the equipment & brands for the opening
Negotiating & setting up all contracts for alcohol, food, soap & all consumables
Reason to move on: Made redundant, the project did not expand due to the recession
Assisted family business, New York, USA Jan 2009 to Jul 2009
RadissonSAS Creek Park Hotel, Dubai, UAE Feb 2007 to Dec 2008
Assistant Food & Beverage Manager
ShangriLa Bar Al Jissah Resort & Spa, Muscat, Oman Oct 2005 to Feb 2007
Assistant Food & Beverage Manager
One&Only Royal Mirage, Dubai, UAE Feb 2005 to Sept 2005
Executive Chief Steward
Assisted family business in Conneticut, USA Oct 2002 to Feb 2003
The Fairmont Dubai, Dubai, UAE Oct 2001 to Sep 2002
Executive Chief Steward Preopening
Plaza Hotel, Fairmont, New York City, USA Oct 1999 to Oct 2001
Executive Chief Steward (Mar 2001 to Oct 2001)
Banquet Service Manager/ Maitre d hotel (Oct 1999 to Mar 2001)
Waldorf Astoria, New York City, USA Jul 1997 to Oct 1999
Candidate's Name
Banquet Manager (night)
New York Marriott Marquis, New York City, USA May 1994 to Jun 1997
Catering Service Manager / Banquet Manager
Crest Hollow Country Club LI, New York, USA Jun 1991 to May 1994
Operations Manager
United States Army, USA Sep 1987 to Apr 1991
Engineer/ Demolitionist
Crest Hollow Country Club LI, New York, USA Aug 1983 to Aug 1987
Banquet Captain / Housemen Supervisor
EDUCATION
Degree Hotel Management, Nassau Community College, New York, USA
Courses & certificates
Cigars
Wines
Graduate of Dale Carnegie(1991)
Cornell University online courses, studied for 18 months:
o Foodservice Management (2014)
o Hospitality Management (2013)
o Restaurant Revenue Management (2013)
SKILLS
Food & Beverage Service: Silver Service, Cigars, New World Wines
IT: Micros, Delphi, POS System, RSVIP, Meeting Matrix
Other: Preopening experience
SALARY DETAILS
Current net monthly salary is Dhs.13,500, plus a housing allowance of Dhs.8,000 is provided along with other benefits,
including a transport allowance of Dhs.1,500 & phone allowance of Dhs.500, medical & flights are also provided at
family status
Candidate's Name
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