Farid Hazriq Jaafar

• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
• Established policies and budget for all food and beverage profit centres and outlets to achieve productive and profitable results.
• Analyzing, evaluating and writing of attractive and creative menus, incorporating local regional cuisine, packages which are designed to attract a diverse customer market.
• Prepare the annual budget and financial target for Food & Beverage outlets with the support of Finance.
• Conscious of the impact of costs, control them and establish a culture of awareness within the department.

• Preparing budgets and managing the outlets according to forecasts, projections and trends.
• Evaluating systems and procedures to ensure the guest experience is maximised.
• Work with the Front Office team to maximise reservations and bookings.
• Manage beverage purchases and budgets within delegated authorities.
• Act as the administrator for the hotel’s POS system, ensuring all products and items are set up and accurately priced. Ensuring all accounting processes are followed and revenue reconciliation is accurately posted.

● Reflect the highest level of personal integrity and professionalism; a high standard in personal appearance; command respect from Associates; and as a consummate host when it comes to all matters of guest contact.

● Demonstrated commitment to ensure that professional standards set for the hotel’s outlets are maintained at all times. This will call for constant re-evaluation of standards against latest trends to ensure the hotel is keeping up with international standards.

● To have thorough knowledge of the market situation in terms of business mix of competing hotels, their pricing structures, sales and marketing strategies and future hotel/restaurant planning.

● Aims at providing customers with an enjoyable and memorable Food and Beverage experience.

● Established policies with other Managers and budget for all F&B profit centres and outlets to achieve productive and profitable results.

● Actively display leadership and guidance to the division when dealing with all aspects of guest contact and both service and quality product deliveries to customers.

● Present throughout service periods and special events, to provide support on an equal (or as needed basis) to outlet heads and team members.

● Reflect the highest level of personal integrity and professionalism; a high standard in personal appearance; command respect from Associates; and as a consummate host when it comes to all matters of guest contact.

● Demonstrated commitment to ensure that professional standards set for the hotel’s outlets are maintained at all times. This will call for constant re-evaluation of standards against latest trends to ensure the hotel is keeping up with international standards.

● Strive to be well informed of local & international trends in F&B matters and adapt, through individual creativity and understanding of the business needs of the hotel, those ideas that are most applicable to the ongoing success of the hotel.

● Responsible for the administration and operations of F&B activities with the respective Corporate Strategy and Hotel Actions have been implemented where appropriate.

● Prepare and update Departmental Operations Manuals as appropriate.

● To conduct regular divisional communications meetings and departmental briefings are effective and conducted as necessary.

● Maintains positive guest and colleague interactions with good working relationships.

● Maximize employee productivity through the use of multi-tasking.

● To be responsible for the administration and operations of F&B activities with the respective Corporate Strategy and Hotel Actions have been implemented where appropriate.

● Assist to prepare and update Departmental Operations Manuals as appropriate.

● To conduct regular divisional communications meetings and departmental briefings are effective and conducted as necessary.

● Ensure employees deliver the brand promise and provide exceptional guest service at all times.

● Maintains positive guest and colleague interactions with good working relationships.

• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Immediately resolved issues with patrons by employing careful listening and communication skills.

• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.

• Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
• Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
• Coordinated employee schedules to keep pace with business needs and meet company demands.
• Revitalized operational structures and procedures to successfully control turnover and waste, enhance output and boost overall quality.
• Enforced rules and regulations outlined in company manual to set forth expectations comprehensibly and consistently.

• Kept server areas clean and stocked to increase efficiency while working tables.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Stored food in designated containers and storage areas to increase shelf life, improve kitchen organization and provide easy access during busy peak service times.
• Met with chef to review daily specials and menu changes.
• Maintained customer satisfaction by clarifying questions about orders and specialty items.