Work History

Work History

Palm court Restaurant as a Outlet In-charge

Hilton Kuwait Resort

Ensure smooth running of the restaurant or outlet
Ensure level of service quality and professionalism that consistently meet and preferably exceeds guests expectations.
Efficient administration and management of paper work.
Harmonious and productive working environment.
Familiar and knowledgeable in other area/aspect of business operation. Achieve multiple tasks handling.
Ensure a safe environment for our guests and team members at all times
Efficient and friendly support to other team member within own and other department
know about the facilities of the hotel and Hilton International in general

May 2013 - Present

Restaurant Manager

Grand Regal Hotel

Manage the employees of the Restaurant according to the valid guidelines.
Is responsible for achieving budgeted sales and adhering to payroll costs, and ensuring that all employees know the targets of the department, including the monthly sales targets.
 
Take careful note of guests’ requirements and take these into consideration.
 
Trains employees systematically in order constantly to achieve the quality targets of the hotel.
 
The areas of competency are contained in the description of the individual tasks

Oct 1999 - Jan 2004

Restaurant Manager

Hilton Salalah Resort

Active contribution to service

Care of guest from arrival to leaving in accordance the standard

Conscientious and correct execution of the supervisor’s instruction

Constant promotion of additional sales

Participate in internal meetings and training courses

Education

Education

Higher secondary school leaving certificate

Intermediate of commerce

Skills

Skills

Manage the employees of the Restaurant according to the valid guidelines.
Is responsible for achieving budgeted sales and adhering to payroll costs, and ensuring that all employees know the targets of the department, including the monthly sales targets.
 
Take careful note of guests’ requirements and take these into consideration.
 
Trains employees systematically in order constantly to achieve the quality targets of the hotel.
 
The areas of competency are contained in the description of the individual tasks