amiruldsms

About Candidate

Education

B
Bachelor of Hotel Management & Catering Technology (BHMCT), 2006 - 2010
DSMS College of Tourism

Experiences

F
F&B Operations Manager Feb 2023 - May 2024
Tuhava Resort, Papua New Guinea

 Operations Management: Oversee day-to-day operations of the food and beverage department, including inventory management, ordering supplies, and ensuring compliance with health and safety regulations.  Administrative Oversight: Providing strategic direction for the efficient functioning of diverse business entities within the Group, monthly critic meetings, ensuring compliance, efficiency, and adherence to industry standards.  Team Leadership: Supervise and lead a team of food and beverage staff to ensure efficient operations and exceptional customer service.  Financial Accountability: Managing P&L, allocating resources, creating budgets and transactions, and ensuring policy and procedure compliance.  Sales and Service Excellence: Efficiently maintained a high-quality sales and service environment, collaborating independently and within the team to drive revenue.  Strategic Planning: Formulating plans tailored to each business domain's unique challenges and opportunities.  Quality Assurance: Enforcing quality standards and operational excellence in all the sectors under the Group.  Innovation and Growth Initiatives: Spearheading innovative initiatives to drive growth, improve services, and enhance the overall brand reputation.

F
F&B Manager Feb 2020 - Nov 2022
The Stanley Hotel and Suites, Papua New Guinea

 Managed 12 outlets featuring 443 keys, including 323 rooms, 15 suites, and 95 serviced apartments, and played a pivotal role in orchestrating the food and beverage operations to deliver exceptional guest experiences for an average of 1000 guests per day.  Oversaw reservation, housekeeping, front office, and engineering departments throughout the challenging COVID-19 period spanning 2 years.  Formulated and executed strategic plans to enhance overall operations, increasing customer satisfaction.  Implemented effective sales strategies and promotional activities, contributing to a substantial increase in revenue.  Collaborated with chefs to develop innovative and appealing menus, driving customer engagement and repeat business.  Implemented stringent cost control measures, reducing operational expenses and ensuring profitability.  Established a tracking system for products from the POS system to physical inventory, minimizing waste and optimizing stock levels to meet daily demands.  Managed payroll and timekeeping, strategically reducing overtime expenses.  Ensured compliance with health and safety regulations, maintaining a clean environment for guests and staff.  Established strong relationships with patrons, addressed feedback, and enhanced the dining and bar experience.  Conducted regular training sessions for staff to enhance product knowledge, service standards, and overall efficiency

R
Restaurant and Bar Manager Feb 2019 - Jan 2020
Courtyard by Marriott, Dubai, UAE

 Oversee the day-to-day operations of the food and beverage outlets to ensure smooth functioning.  Develop and manage budgets for the outlets, ensuring profitability and cost control measures are in place.  Monitor expenses, analyze financial reports, and implement strategies to optimize revenue and reduce costs.  Regularly review and update menus to keep offerings fresh and competitive in the market.  Implement and monitor quality assurance programs to uphold Marriott standards and exceed guest expectations.  Manage inventory levels, ordering, and stock rotation to minimize waste and ensure adequate supply.  Collaborate with the sales and marketing team to develop promotional strategies and packages to drive F&B revenue.  Identify areas for improvement and implement process enhancements to streamline operations and enhance efficiency.

R
Restaurant Manager Jan 2018 - Jan 2019
Atana Hotel, Dubai, UAE

 Spearheaded the flawless execution of all-day dining, orchestrating a remarkable 4000 covers daily despite space constraints, maintaining impeccable standards throughout.  Provided visionary leadership for the outlets within an 828-room property, ensuring seamless operations and unparalleled guest satisfaction.  Implemented customer-centric strategies to enhance the overall dining experience, resulting in increased patronage.  Enforced quality control measures to guarantee food preparation, presentation, and service consistency.  Collaborated with the culinary team to manage menus, ensuring a diverse and enticing selection.

A
Assistant Restaurant and Bar Manager Feb 2015 - Aug 2017
Fairmont, Ajman, UAE

 Served as a key member of the pre-opening team. Spearheaded pre-opening activities for both the bar and dining restaurant, contributing to the successful launch of the establishment.  Involved in planning, organising, and executing bar and dining restaurant operations, aligning with pre-established standards.  Conducted interviews and selected high talents, ensuring the recruitment of a skilled and motivated team.  Developed comprehensive training programs for the team, emphasizing service excellence and operational procedures.  Established and maintained relationships with vendors, ensuring timely deliveries and efficient procurement processes.

F
F&B Supervisor Sep 2011 - Jan 2015
Emirates Palace (Kempinski), Abu Dhabi, UAE

 As an F&B Supervisor for an iconic property in Abu Dhabi, renowned for catering to Ultra High Net Worth Individuals (UHNIs), delivered an exceptional and tailored dining experience.  Possessing extensive experience working collaboratively with individuals from 62 different nationalities.  Led the F&B team in providing unparalleled service to UHNWI, ensuring a personalized, luxury dining experience.  Personally managed VIP guests, building strong relationships and consistently anticipating their needs to exceed expectations.  Ensured the seamless execution of daily F&B operations, maintaining the highest service, presentation, and efficiency standards.  Demonstrated in-depth knowledge of wines, spirits, and beverages, providing expert recommendations and enhancing the overall dining experience.

Skills

Team Leadership and Collaboration
Analytical Skills
Team Player
Communication
Critical Thinking
Problem Solving
Adaptability
Decision-Making