I would like to give you a brief overview of my skills and experience. I am confident that I could bring value to Hotels & Preference as your new Assistant Director. Here is an overview of how my qualifications meet your requirements:
I am a self-motivated and progress-driven Banquet Manager with an extensive background in this industry. With a long-standing record of initiative and innovation, I have developed and executed strategies which I believe will bring value to Hotels & Preference.
Throughout the course of my career, I have honed my leadership and operations management abilities. I am an astute problem-solver capable of prioritizing and managing complex projects with proficiency.
In my previous role, I exercised decision-making, customer service, and performance oversight in contribution of team efforts and organizational improvements. I am open-minded and focused on new developments in my field. I have proven to be effective and motivational, with proficiency in leadership and collaborative work. I enjoy brainstorming and coordinating efforts to achieve a common goal.
I have included my resume for your review, which offers a more in-depth picture of my background and qualifications. Please feel free to contact me for additional details or to schedule a time to discuss this opportunity further.
Thank you for your time and consideration.
2013 - Present (11 Years)
Armed Forces Officers Club & Hotel +++++, United Arab Emirates UAE
• Organize, direct and evaluate food and beverage service.2011 - 2013 (2 Years)
Hilton Abu Dhabi, United Arab Emirates UAE
In-charge of corporate events, social gatherings and other outside catering functions. br In-charge of Staff planning and Set-up As weekly fore cast Events. br Departmental Trainer in-charge in banquet operation. br Fully familiar with all the types of table set up and service as per brand standard. br Responsible to order daily requisitions and equipment of the Operation. br Responsible to take independent decisions as and when required to maintain exceptional service standards and to exceed them. br Communicate effectively with all relevant departments. br Responsible to set service standards to achieve maximum productivity and utility of the staff br To hold regular and daily briefings and update the food and beverage staff on daily happenings and events in the hotel br To ensure that all applicable laws are followed in regards to alcohol regulation, safety and emergency procedures br Profound knowledge in food and beverage department, banqueting menus, cocktail, wines, etc. br Supervised preparation of 1000 meals per day, 150 special events and conferences throughout the year br Responsible for catering of private and public sector clients, which included on and off-premise events br Assisted in coordination of company activities br Constantly reviewed the quality system for improvements br Developed training approach and plans as part of keeping staff up to date with current methods and technology utilized in the FB industry