Mohamad Amri Yahya

• Responsible in keeping level of motivation, encouragement as well as walk the talk with the team and create sense of team spirits in order to gain respect and comfortable working atmosphere
• Ensured compliance with all health and safety regulations, maintaining impeccable inspection records throughout tenure.
• Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
• Launched successful special events programming to drive additional revenue streams during off-peak times.
• Spearheaded staff development initiatives including ongoing training programs focused on customer service excellence, upselling techniques, and product knowledge enhancement.
• Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
• Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
• Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
• Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
• Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
• Streamlined operations for improved efficiency, implementing new inventory management systems and staff training programs.
• Implemented sustainable practices in line with corporate social responsibility guidelines, reducing environmental impact while maintaining quality standards.
• Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
• Expanded catering services portfolio by identifying niche markets for growth opportunities within the local area.
• Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
• Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
• Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
• Championed the integration of technology in daily operations, streamlining processes and enhancing overall guest experience.
• Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Worked with qualified chef to diversify menu with new offerings.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Maximized quality assurance by completing frequent line checks.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Developed unique events and special promotions to drive sales.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Coordinated with catering staff to deliver food services for special events and functions.
• Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
• Revolutionized food presentation techniques resulting in visually appealing dishes that garnered positive reviews from patrons.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Purchased food and cultivated strong vendor relationships.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.

• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
• Developed staff training programs to enhance service skills and increase overall efficiency.
• Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
• Oversaw the hiring process for new employees, selecting top talent to join our team.
• Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
• Developed ongoing training initiative to improve beverage knowledge of serving employees.
• Managed bar and wait staff and directed hiring program.
• Implemented creative solutions for space optimization during peak hours or busy seasons.
• Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
• Improved customer satisfaction by implementing innovative food and beverage menu options.
• Maintained strong relationships with suppliers, ensuring consistent product quality while controlling costs.
• Resolved customer complaints involving food or beverage quality and service.
• Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
• Organized successful special events that contributed to increased sales figures.
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
• Managed inventory effectively, reducing waste and optimizing stock levels.
• Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
• Increased overall revenue with strategic pricing adjustments and targeted marketing campaigns.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
• Coordinated with vendors to secure competitive pricing on ingredients, supplies, and equipment.
• Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
• Worked closely with marketing teams on promotional activities that generated increased foot traffic.
• Maintained compliance with industry standards regarding alcohol service guidelines by regularly updating staff training and certifications.
• Maintained highest standards for beverage quality and service.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
• Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
• Selected wine, beer and alcohol products based on customer feedback and local product availability.
• Streamlined operations through regular review of processes and implementation of best practices.
• Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
• Conducted regular competitor analysis to stay ahead of industry trends and adapt strategies accordingly, keeping establishment competitive.
• Developed comprehensive waste reduction program, significantly decreasing costs and contributing to sustainability goals.
• Negotiated with suppliers to secure high-quality ingredients at competitive prices, improving overall food quality and profit margins.
• Coordinated with kitchen team to design limited-time offers, generating increased interest and repeat business.
• Facilitated cross-training among staff members to ensure operational continuity and flexibility, improving overall team effectiveness.
• Enhanced operational efficiency, deploying new point-of-sale system that expedited service and improved transaction accuracy.
• Increased restaurant efficiency, streamlining inventory management processes to ensure optimal stock levels and reduce waste.
• Initiated loyalty program that rewarded repeat customers, effectively increasing customer retention rates.
• Organized and executed catering services for special events, expanding business scope and increasing revenue streams.
• Maintained high levels of customer satisfaction by managing and training team of over 30 staff members, ensuring exceptional service.
• Oversaw daily operations, ensuring compliance with health and safety regulations, and maintaining clean and welcoming environment.
• Implemented customer feedback system to gather insights and action improvements, leading to noticeable enhancement in service delivery.
• Streamlined reservation process, incorporating online booking system that improved customer convenience and satisfaction.
• Collaborated with executive chef to ensure menu items met dietary and allergen requirements, catering to broader customer base.
• Improved beverage sales with introduction of curated wine and craft beer selection, appealing to wider range of tastes and preferences.
• Enhanced dining experience with implementation of new menu, reflecting current culinary trends and customer preferences.
• Enhanced team morale and reduced turnover by implementing staff recognition program, acknowledging outstanding performance and dedication.
• Developed and executed successful marketing campaign, introducing themed dining events that significantly boosted patronage during off-peak hours.
• Fostered culture of excellence among staff, providing ongoing training and development opportunities that led to several internal promotions.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Motivated staff to perform at peak efficiency and quality.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Maximized quality assurance by completing frequent line checks.
• Purchased food and cultivated strong vendor relationships.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Developed unique events and special promotions to drive sales.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Coordinated with catering staff to deliver food services for special events and functions.

Summary:

Responsible to oversee and managing Food & Beverage Department in the overall administration and operation of the F&B Division in sections appointed, to maximize profits, managing operations expenses within the budget set and to ensure maintaining quality standards, monitoring & developing team performanc e and overall customer satisfaction.
Responsible for all F&B activities, promotion and build up monthly business focus and to work together with the Business Development Department in enhancing business & marketing strategies for F&B Dept.

Summary:

Responsible to oversee and managing Food & Beverage Department in the overall administration and operation of the F&B Division in sections appointed, to maximize profits, managing operations expenses within the budget set and to ensure maintaining quality standards, monitoring & developing team performanc e and overall customer satisfaction.
Responsible for all F&B activities, promotion and build up monthly business focus and to work together with the Business Development Department in enhancing business & marketing strategies for F&B Dept.

• Developed staff training programs to enhance service skills and increase overall efficiency.
• Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
• Oversaw the hiring process for new employees, selecting top talent to join our team.
• Developed ongoing training initiative to improve beverage knowledge of serving employees.
• Implemented creative solutions for space optimization during peak hours or busy seasons.
• Improved customer satisfaction by implementing innovative food and beverage menu options.
• Resolved customer complaints involving food or beverage quality and service.
• Maintained strong relationships with suppliers, ensuring consistent product quality while controlling costs.
• Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
• Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
• Increased overall revenue with strategic pricing adjustments and targeted marketing campaigns.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
• Coordinated with vendors to secure competitive pricing on ingredients, supplies, and equipment.
• Worked closely with marketing teams on promotional activities that generated increased foot traffic.
• Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
• Maintained compliance with industry standards regarding alcohol service guidelines by regularly updating staff training and certifications.
• Maintained highest standards for beverage quality and service.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
• Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
• Selected wine, beer and alcohol products based on customer feedback and local product availability.
• Streamlined operations through regular review of processes and implementation of best practices.
• Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
• Conducted regular competitor analysis to stay ahead of industry trends and adapt strategies accordingly, keeping establishment competitive.
• Enhanced operational efficiency, deploying new point-of-sale system that expedited service and improved transaction accuracy.
• Facilitated cross-training among staff members to ensure operational continuity and flexibility, improving overall team effectiveness.
• Increased restaurant efficiency, streamlining inventory management processes to ensure optimal stock levels and reduce waste.
• Improved beverage sales with introduction of curated wine and craft beer selection, appealing to wider range of tastes and preferences.
• Collaborated with executive chef to ensure menu items met dietary and allergen requirements, catering to broader customer base.
• Developed and executed successful marketing campaign, introducing themed dining events that significantly boosted patronage during off-peak hours.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Maximized quality assurance by completing frequent line checks.
• Purchased food and cultivated strong vendor relationships.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Coordinated with catering staff to deliver food services for special events and functions.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Summary:

Responsible to oversee and managing Food & Beverage Department in the overall administration and operation of the F&B Division in sections appointed, to maximize profits, managing operations expenses within the budget set and to ensure maintaining quality standards, monitoring & developing team performanc e and overall customer satisfaction.
Responsible for all F&B activities, promotion and build up monthly business focus and to work together with the Business Development Department in enhancing business & marketing strategies for F&B Dept.

• Increased customer satisfaction by implementing innovative food and beverage service techniques.
• Collaborated effectively with other department managers to ensure smooth coordination across various hotel functions related to F&B operations.
• Supported a positive work environment, fostering strong teamwork and employee morale.
• Launched successful seasonal promotions that attracted repeat business from loyal customers while generating new clientele interest.
• Improved overall service quality by conducting regular performance evaluations of staff members, identifying areas for development, and providing constructive feedback.
• Established strong relationships with suppliers, negotiating favorable terms for pricing and delivery schedules.
• Contributed to increased revenue by promoting upselling strategies among team members.
• Enhanced overall guest experience with attentive service and prompt resolution of issues.
• Implemented cost-saving measures, reducing waste and improving inventory management practices.
• Maintained a safe working environment for all employees by prioritizing adherence to established safety protocols and procedures.
• Delivered consistent food quality by overseeing kitchen procedures and monitoring ingredient sourcing practices from vendors regularly.
• Managed financial aspects of F&B operations, including budgeting, forecasting, and revenue analysis.
• Boosted employee retention rates by creating opportunities for professional growth within the F&B department.
• Continuously improved restaurant ambience by updating décor elements and maintaining cleanliness standards.
• Maintained strict compliance with health and safety regulations through regular training sessions for staff members.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• Resolved customer complaints involving food or beverage quality and service.
• Managed bar and wait staff and directed hiring program.
• Summary:
  
  Responsible to oversee and managing Food & Beverage Department in the overall administration and operation of the F&B Division in sections appointed, to maximize profits, managing operations expenses within the budget set and to ensure maintaining quality standards, monitoring & developing team performanc e and overall customer satisfaction.
  Responsible for all F&B activities, promotion and build up monthly business focus and to work together with the Business Development Department in enhancing business & marketing strategies for F&B Dept.

• Outlets Caffe cino & Senso Bar & Lounge
• Responsibilities
• Handling the daily operations at Caffe cino & Senso Bar, monitoring and observe the quality of service rendered to the guest
• Ensuring the roster done by the supervisor are well planning, team members task assignments and good planning in terms of manning for the entire of operation
• Reporting and assisting to the Assistant Food & Beverage service Manager with all operation matters
• To be aware and alert with the Hotel Health & Safety procedure
• Focus on outlets cleanliness and hygiene procedure to be applied by the team all the times
• Prepare the monthly outlet forecast, setting up the strategies to increase the outlet profitability by ensuring the up-selling technique done by the teams, aware on the outlet monthly revenue plan
• Attending monthly F&B Meeting, prepare the ideas for the Commercial
• Focus meeting
• Analyzing the operation trends for the outlet and see the possibility to work on the effective commercialize tools to lift up the business in the outlet
• Working on the S.W.O.T Analysis for the outlets and having a brainstorming session with the team as well as the F&B Managements
• Setting up and always plan ahead in preparing the promotion by yearly calendar and following up every quarterly
• Accurate menu costing to be done before setting up the menus or promotion items
• Working together with chef in terms of food promotion, food cost, decorations and consistency on food quality
• Responsible on the team member’s performance and setting the development objective for the team
• Conduct the regularly training related to service matter to all the teams
• Coordinating with kitchen, stewarding and other supporting departments for smooth operation of the outlets
• Responsible for team member’s annual performance development review
• Collecting and compile the guest feedback and take necessary action for any serious feedback
• Organizing the monthly outlets communication meeting and daily briefing
• Attending monthly F&B Meeting, prepare the ideas for the promotion meeting and etc…
• Hiring and training of casual workers
• Responsible in keeping level of motivation, encouragement as well as walk the talk with the team and create sense of team spirits in order to gain respect and comfortable working atmosphere

• (All day dining Restaurant) Room Service & MiniBar

• Started in 1991 and as a start of career in F&B, holding a position of