Ayman Alitrebi

Work History

Work History
2014 - 2016

Asst.Food And Beverage 

Golden Tulip
  • Pre-opening experience Make sure the department running smoothly. Maintain effective communication with all related
  1. To ensure that all the outlets and banquet is managed efficiently according to the
    established concept statements and adhere to Company and Hotel Policies & 
    Procedures and Minimum Standards 
    To implement a flexible employee base with the right mix of Full Time and Part 
    Time employees. To allocate employees over the Division based on established 
    business levels for that day. 
    3. To assign responsibilities to subordinates and to check their performance periodically. 
    4. To represent the Food & Beverage Department in the morning meeting. 
    5. To support staff needs in other Divisions based on the hotel priorities and anticipated 
    business levels. 
    6. To monitor service and Food & Beverage standards in all outlets and banquets To
    work with the Outlet Managers Banquet Services Manager and respective Chef de 
    Cuisines to take corrective action where necessary
    7. To be available and on duty during peak period
    8. To conduct frequent and thorough inspections together with the Executive Chef of the 
    Food & Beverage operation. 
    9. To handle guest and employee inquiries in a courteous and efficient manner and 
    report guest complaints or problems to superiors if no immediate solution can be 
    found and assure follow up with guests. 
    Guest Service1 To establish a rapport with guests maintaining good customer relationship and handle 
    all guest complaints, requests and enquiries on food, beverage and service. 
    2. To personally and frequently verify that guests in the outlet are receiving the best 
    possible service. 
    3. To spend time in the outlets (during peak periods) to ensure that the outlet is managed 
    well by the respective Outlet team and functions to the fullest expectations. 
    4. To be demanding and critical when it comes to service standards. 
    5. To ensure that the Outlet team projects a warm, professional and welcome image. 
    Food & Beverage Product 
    1. To frequently verify that only fresh products are used in Food & Beverage 
    preparation. 
    2. To frequently taste Food & Beverage in all outlets and be demanding and critical 
    when it comes to Food & Beverage quality. 
    3. To encourage the Executive Chef to be creative and ensure that he operates well as a 
    Production Manager. To encourage creativity among the Outlet Teams
    4. To ensure that employee food is as good as restaurant food. 
    Administration
    1. To ensure that all Departmental Operations Manuals are prepared and updated annually. 
    2. To ensure that all Food & Beverage forms and reports are forwarded in time to the 
    Corporate / Area Food & Beverage Departments. 
    3. To conduct weekly Food & Beverage Meeting. 
    4. To ensure that all meetings are well planned, efficient and results oriented. 
    5. To conduct daily operations briefing with the Assistant Food & Beverage Manager. 
    6. To ensure that deadlines on all projects are met

Education

Education

Business Administration 

Business Administration Institute 

Admin 

Certifications

Certifications
2011 - 2011

On Line Hilton University 

Food And Beverage 

I Have 17th on line Certifications from Hilton University in deferent F&B  

Skills

Skills
8

Leadership and Communication Skills  Opera Computer skills internet skills