Mohamad Amri Yahya

• 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 performance and overall customer satisfaction.
• Streamlined inventory management processes, resulting in reduced waste and improved supply chain effectiveness.
• Led a team of culinary staff, fostering collaboration and ensuring high standards of food safety and quality.
• Analyzed customer feedback to refine menu offerings, significantly increasing satisfaction and repeat patronage.
• Developed and implemented innovative food and beverage concepts, enhancing guest experience and operational efficiency.
• Established vendor relationships, negotiating contracts that improved product quality and reduced costs.
• Implemented cost control measures that optimized budgetary compliance and minimized unnecessary expenditures.
• Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
• Improved project efficiency with strategic planning, resource allocation, and time management practices.
• Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
• Proactively identified potential risks and implemented mitigation strategies to minimize negative impacts on projects or business operations.
• Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
• Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
• Boosted client satisfaction rates through exceptional relationship management and prompt resolution of issues.
• Optimized staff performance by designing comprehensive training programs tailored to individual needs.
• Negotiated favorable contracts with vendors for reduced costs and improved service quality.
• Enhanced data-driven decision-making by implementing advanced analytics and reporting tools.
• Pioneered adoption of sustainable practices, leading to industry recognition and awards.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
• Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
• Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
• Ensure that FSMS and Hygiene policies, Halal Procedure, Fire & Life Safety Standards are explained to team, and correctly applied.

• Responsible to oversee and managing F&B daily operations.
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
• Streamlined food and beverage operations by implementing efficient inventory management systems, enhancing overall service efficiency.
• Trained and supervised a team of staff, fostering a collaborative environment that improved service quality and employee morale.
• Developed and executed seasonal menus, resulting in increased guest satisfaction and positive feedback on dining experiences.
• Conducted regular quality checks on food and beverage offerings, ensuring compliance with health and safety standards.
• Analyzed customer feedback to refine service protocols, leading to improved guest retention and loyalty within the hotel.
• Coordinated with suppliers to negotiate favorable pricing and timely delivery of high-quality ingredients, optimizing cost management.
• Managed event catering logistics, ensuring seamless execution of services for large-scale functions and enhancing guest experiences.
• Implemented staff training programs focused on customer service excellence, resulting in higher performance ratings and guest satisfaction scores.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.
• 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.
• Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
• 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.
• Worked closely with marketing teams on promotional activities that generated increased foot traffic.
• 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.
• Implemented customer feedback system to gather insights and action improvements, leading to noticeable enhancement in service delivery.
• Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
• Maintained high levels of customer satisfaction by managing and training team of over 30 staff members, ensuring exceptional service.
• Improved beverage sales with introduction of curated wine and craft beer selection, appealing to wider range of tastes and preferences.
• Increased restaurant efficiency, streamlining inventory management processes to ensure optimal stock levels and reduce waste.
• Oversaw daily operations, ensuring compliance with health and safety regulations, and maintaining clean and welcoming environment.
• 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.
• Coordinated with catering staff to deliver food services for special events and functions.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.

• 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.
• Developed and implemented standard operating procedures, enhancing service efficiency and guest satisfaction levels across dining operations.
• Collaborated with culinary teams to design seasonal menus that aligned with guest preferences, driving increased diner engagement and repeat visits.
• Conducted regular audits of dining areas and kitchen operations, ensuring compliance with health regulations and identifying areas for improvement.
• Managed budgeting and forecasting for F&B operations, utilizing data analysis to optimize resource allocation and enhance profitability.
• Implemented guest feedback mechanisms to refine service offerings, resulting in a notable increase in positive online reviews and ratings.
• Reduced labor costs while maintaining exceptional service standards by effectively managing employee schedules and shift assignments.
• Maintained a comprehensive knowledge of industry trends in order to adapt business practices accordingly for continued success in the market.
• Developed strong communication channels between front-of-house and back-of-house teams for seamless service delivery.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Selected wine, beer and alcohol products based on customer feedback and local product availability.
• Maximized quality assurance by completing frequent line checks.
• 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.
• Coordinated with catering staff to deliver food services for special events and functions.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Oversaw inventory management, ensuring optimal stock levels and reducing waste through effective ordering and supplier negotiation.
• Trained and mentored staff on food safety protocols and customer service standards, fostering a culture of excellence in service delivery.

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 performance 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.
• Ensure that FSMS and Hygiene policies, Halal Procedure, Fire & Life Safety Standards are explained to team, and correctly applied.
• Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
• 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.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Streamlined operations through regular review of processes and implementation of best practices.
• Conducted regular competitor analysis to stay ahead of industry trends and adapt strategies accordingly, keeping establishment competitive.
• Initiated loyalty program that rewarded repeat customers, effectively increasing customer retention rates.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Developed and executed seasonal menus, resulting in increased guest satisfaction and positive feedback on dining experiences.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.

To assist the Food & Beverage Manager in the overall administration and operation of the F&B Division in assigned sections, maximize profits, and ensure the maintenance of quality standards, staff performance, and guest satisfaction.

• Developed training programs for staff, resulting in improved service standards and enhanced team performance.
• Supervised daily operations, mentoring junior staff and driving adherence to health and safety regulations.
• Collaborated effectively with other department managers to ensure smooth coordination across various hotel functions related to F&B operations.
• Developed new menu items, collaborating closely with the culinary team to ensure high-quality offerings.
• Resolved customer complaints involving food or beverage quality and service.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Streamlined inventory management processes, improving stock accuracy and reducing waste through effective monitoring.
• Fostered collaborative relationships with vendors to enhance product quality and negotiate favorable terms.
• Utilized effective marketing strategies to attract new customers and increase brand awareness in the local market.
• Launched successful seasonal promotions that attracted repeat business from loyal customers while generating new clientele interest.
• Boosted employee retention rates by creating opportunities for professional growth within the F&B department.
• Enhanced overall guest experience with attentive service and prompt resolution of issues.
• Delivered consistent food quality by overseeing kitchen procedures and monitoring ingredient sourcing practices from vendors regularly.
• Maximized table turnover rates through efficient seating arrangements and reservations management systems.
• Maintained highest standards for beverage quality and service.
• Motivated staff to perform at peak efficiency and quality.
• Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
• Ensure that FSMS and Hygiene policies, Fire & Life Safety Standards are explained to staff, and correctly applied.

• Coordinated and streamlined food and beverage operations, enhancing service efficiency and guest satisfaction across multiple events.
• Developed and maintained vendor relationships, ensuring quality supplies and timely deliveries for all food and beverage needs.
• Implemented inventory management strategies, reducing waste and optimizing stock levels to meet operational demands effectively.
• Led training sessions for staff on service standards and safety protocols, resulting in improved team performance and compliance.

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