Download PDF

Dennis Smith

Dynamic Hotelier » Business Operations Enlightened Leader » Foodie

Core Competencies

Executing profitable & productive business relationships and building an extensive client base with distinction of accomplishing multi-fold revenue increase


Implementing systems, managing daily operations of the multiple revenue centers to achieve maximum e iciency in various operations; implementing strategy to exceed revenue budgets, increase footfalls and brand loyalty

Strategizing the entire gamut of business operations, encompassing conceptualizing, planning, implementing and monitoring of market business plans leading to desired results


Imbibing a sense of discipline & team work within the work force for effective and smooth functioning of operations


Overseeing complete business operations with accountability of profitability, forecasting monthly/ annual sales targets, & executing them in a given time frame


Leading, mentoring & monitoring the performance of team members to ensure e iciency in process operations and meeting of individual & group targets

Professional Enhancements

  • Train the Trainer
    • Keys to Communication
    • Welcome the Guest – State of Mind
  • Ibis Players Assessor’s Course
    • Food and Beverage Keys to Success
    • Accor’s ‘Revenue Campus’
  • Training on selling skills
    • HACCP Awareness
    • Middle Management Training Program
  • First Aid at Work
    • Basic Food Hygiene
    • Being a Mentor
    • Fire Safety
    • 15 Minutes Guest Satisfaction Program
  • Hospitality Telephone Skills
    • Personnel Hygiene
    • Train the Trainer Program
    • Teller to Seller Program
  • Waiter / Barman Training Module
    • One & Only Brand Workshop
  • Customer Care Training
    • Captains / Supervisors Training Module

IT Skills

  • Microsoft Office
  • Internet
  • Micros POS
  • Materials Control
  • Sales & Catering
  • Opera PMS

Summary

As a member of a culinary management team, I create and maintain menus that satisfy guests. I am responsible for managing food costs, upholding menu standards, and controlling inventory. I create event-specific menus for occasions such as banquets, conventions, and catered meetings.

In addition to menu maintenance and event management, I am involved with all of a full-service hospitality establishments' day-to-day functions, including sta management, guest interactions, o ice administration duties, vendor communications, and labor costs. I oversee the management of staff and may address issues that lower levels of management are unable to resolve. I ensure that operational standards are met in regards to sanitation codes and laws, food storage, and loss prevention.

I work with a variety of staff members in a fast-paced environment, I am an excellent communicator with the ability to multitask and think quickly when under pressure, I work long and perhaps erratic hours, which may include nights, weekends, and holidays. Coupled with long hours, there is a great deal of physical exertion. I am on my feet for a majority of the day, and there may be moderate to heavy lifting involved.

Work experience

Oct 2014Feb 2016

Food and Beverage Manager

RAMADA BY WYNDHAM HOTEL GROUP BEACH RESORT - TANZANIA
Food and Beverage Manager Pre-opening team, for 139 Rooms, 5 unique concept Food and Beverage BY WYNDHAM HOTEL GROUP outlets, 1 Executive Lounge, 24/7 In Room Dining, 11 Conference Rooms up BEACH RESORT-TANZANIA to 240 guests and outdoor banqueting venue up to 1000 guests
Feb 2014Sep 2014

Food and Beverage Manager

BEACH RESORT-TANZANIA
Food and Beverage Manager 146 Rooms, with 4 Food and Beverage Outlets, 24/7 In Room Dining and 16 WHITE SANDS BY PEARLSUN HOTELS meeting rooms accommodating up to 350 guests and outdoor banqueting venue up to 1500 guests Responsible for all food and beverage production and service for the Resort, Working closely with Executive Chef and directly supervise all outlet managers Plan and implement budgets, hire, and train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage service
Sep 2011Feb 2014

Food and Beverage Manager

AIRPORT HOTEL-INDIA
Food and Beverage Manager Pre-opening team, for 464 Rooms, 3 restaurants, 3 meeting rooms IBIS BY ACCOR HOTELS accommodating up to 250 guests Assisting the General Manager in administering and managing the hotel's operation, maintaining established costs and quality standards by setting up and maintaining of FF&E and revenue/profit budgets, standardization of the F&B Service Department and Sourcing, interviewing and hiring of all f&b colleagues and organizing departmental training Maximizing customer satisfaction by“ Anticipating guest needs” training and generating revenue/profits by promotions & in-house activities whilst maintaining highest standards of security for hotel patrons and employees and highest standards of quality and service, keeping the set food & beverage cost target
Aug 2009Aug 2011

Food and Beverage Manager

BUSINESS HOTEL-OMAN
Food and Beverage Manager Pre-opening team, for 171 Rooms, 3 restaurants, 3 meeting rooms IBIS BY ACCOR HOTELS accommodating up to 250 guests I am responsible for the hiring, training, and disciplining of food and beverage sta. Staing duties include placing advertisements and interviewing prospective workers. Managing employees requires training and communicating restaurant policies to the workers, scheduling shis, and calling in workers when there is a gap in shi coverage. I also pitch in during peak dining hours My Customer service duties include taking complaints and greeting customers. I am physically present on the restaurant floor and in the kitchen to monitor the quality of the service and the food. I also ensure the restaurant complies with local health and safety codes for eating establishments and performing the administrative duties for the facility, such as ordering inventory and supplies, tallying receipts, preparing deposits, and processing employee payroll Outlets In-charge Pre-opening team, for 175 Rooms, 2 restaurants, 3 meeting rooms IBIS BY ACCOR HOTELS accommodating up to 60 guests
Mar 2005Aug 2006

ONE&ONLY ROYAL MIRAGE BY KERZNER

ONE&ONLY ROYAL MIRAGE BY KERZNER
Food & Beverage Associate 227 Rooms, 6 restaurants/bars, 3 meeting rooms accommodating over 450 guests
Oct 2014Feb 2016

Food and Beverage Manager

Ramada Resort Dar es Salaam, United Republic of Tanzania

Pre opening Team, 5* Beach Resort, 139 Rooms, with 5 unique concept Food and Beverage outlets, 1 Executive Lounge, 24/7 In Room Dining and 11 Conference Rooms up to 240 guests and outdoor banqueting venue up to 1000 guests

Highlights:

  • Working closely with General Manager and HOD’s to plan events and promotions for the resort to attract the customers
  • Planned different MICE packages and launched A-la-Carte conferencing for first time in DSM
  • Helped the Managing Company to build relationship with ownership and improve the product upkeep with completion of unfinished areas
  • Monitoring closely the food and beverage cost and organizing every day P&L meeting with the team to achieve targets
Feb 2014Sep 2014

Food and Beverage Manager

White Sands – The Beach Resort - Dar es Salaam, United Republic of Tanzania

Facilities: 4* Beach Resort, 146 Rooms, with 4 Food and Beverage Outlets,24/7 In Room Dining and 16 meeting rooms accommodating up to 350 guests and outdoor banqueting venue up to 1500 guests

Highlights:

  • Responsible for all food and beverage production and service for the Hotel. Work closely with Executive Chef and directly supervise all all outlet managers
  • Plan and implement budgets, hire, and train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded
  • Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage service
Dec 2007Sep 2014

Food and Beverage Manager

Accor Hotels

Sept’11 to Feb’14 - Preopening Team, Food and Beverage Manager, 4* Airport Hotel in New Delhi – Republic of India with 464 Rooms, 3 restaurants, 3 meeting rooms accommodating up to 250 guests

Aug’09 to Aug’11 - Preopening Team, Outlets Manager, 3* Business Hotel in Muscat -Sultanate of Oman with 171 Rooms, 2 restaurants, 3 meeting rooms accommodating up to 80 guests

Dec’07 to June’09 - Preopening Team, Outlets In- charge, 3* Business hotel in Salmiya Sate of Kuwait with 175 Rooms, 2 restaurants, 3 meeting rooms accommodating up to 60 guests

Highlights:

  • Assisting the General Manager in administering and managing the hotel’s operation, maintaining established costs and quality standards
  • Setting up and maintaining of FF&E and revenue / profit budgets
  • Setting up and standardization of the F&B Service Department
  • Maximizing customer satisfaction by “Anticipating guest needs” training
  • Maximizing revenues / profits by promotions & in-house activities
  • Sourcing, interviewing and hiring of all F&B colleagues
  • Organizing Departmental Training
  • Maintain the highest standards of security for hotel patrons and employees and maintain the highest standards of quality and service in the Food & Beverage Department
  • Keeping the set food cost & beverage cost target
Dec 2006Nov 2007

Bars Operations Manager

HudhuranFushi Resort Male, Maldives

Facilities: 5* hotel with 137 prestigious villas, 3 restaurants/ Bars, In Room Dining and 1-Night club

Highlight:

  • Implemented agreed upon beverage policy and procedures throughout the property
  • Understands beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory
  • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department
  • Participated in the management of department's controllable expenses to achieve or exceed budgeted goals
  • Ensure compliance with all Bar/Lounge policies, standards and procedures
  • Managed inventories according to budget and business levels
  • Assisted with developing menus and promotions as necessary
Mar 2005Aug 2006

Micros Installation and Support Executive

Micros Fidelio, Dubai, United Arab Emirates

Highlight:

  • Successfully installed/Supported and Upgraded Micros 3700/9700 for Hotels like Coral Suites Ajman, Kempinski Mall of the Emirates, and Accor Hotels in Dubai

May 2002Dec 2004

Food and Beverage Associate

One and Only Royal Mirage, The Palace, Dubai, United Arab Emirates

Facilities: 5* Resort with 227 Rooms, 4 restaurants, 3 meeting rooms accommodating over 450 guests

Highlight:

  • Efficiently operated bar shift that is in accordance with the agreed standards and regulations
  • Maintain cleanliness of the bar and stores to Health, Safety and Hygiene standards at all times.
  • Show complete awareness of all the drink and food menus and readiness to explain and recommend food and drink contents
  • Ensure that all before/after service mis en place is completed to the correct standard
  • Maximize revenue and increase average spend per person through up selling, high customer service standards, effective training and motivational techniques
  • Demonstrate a perfect knowledge of all beverages served in the bar, how beverages are prepared (to recipe) and presented, and how Bar personnel are trained to possess this knowledge and the application of it

Education

19972000

Diploma in Hospitality Management

Valley Inn International Hotel School

Affiliated to American Hotel and Motel Association, Michigan – USA

19972000

Diploma

INSTITUTE OF THE AMERICAN HOTEL

Personal Details

Date of Birth: 15th December, 1981

Contact Address: P. O Box 92156, Abu Dhabi, United Arab Emirates

Permanent Address: 2/17 V Mathias Nagar, St. Thomas Mount, Chennai -600016 - India

Languages Known: English, Hindi and Tamil