Mohamed Bigoura

• Take overall responsibility for the Food & Beverage department in the absence of the head of the department.

• Monitor guest feedback in relation to service, products, and promotions, and review it according to the Manager of Food & Beverage.

• Oversee all training activities of food and beverage.

• Review and control the monthly payroll, overtime sheets, and monitor them according to the budget.

• Consult all outlet service managers on operating requirements and quality standards.

be proactive during service peak times, maintaining a highly visible profile in the outlets. Assist the Manager of Food and Beverage with reports, forecasts, budgets, marketing plans, festivals, and special promotions.

• Interview candidates for food and beverage service vacancies.

• Work with the accounts department to oversee physical inventories, analyze specialized reports, slow-moving items, low stock lists, and productive norms.

• Comply with the hotel’s environmental, health, and safety policies, and procedures.

• Comply with the hotel’s environmental, health, and safety policies and procedures.

• Supervision and control of the Food and Beverage operations (Restaurant, Bar, Conference, Banquet, and In-Room Dining).

• Maintaining the cleanliness of the restaurants, and general HACCP standards.

• Maintaining and improving the guest experience and guest satisfaction.

• Coordination of opening and closing tasks, ensuring the smooth running of all the necessary administrative tasks relating to the restaurant (goods, ordering, and inventory).

• Maintaining constant contact with guests, supporting the efficient operation of the Food and Beverage areas, and continuous cooperation with the management.

• Established positive relationships with guests and employees, creating positive, energetic environment.

• Designed table settings to be aesthetically pleasing and comfortable for guests, upholding restaurant's customer service standards.

• Worked closely with the restaurant manager, chef, and head sommelier to determine menu plans for special events or occasions.

• Trained newly hired employees on service techniques, company procedures and safety processes.

• Participated in local community events to raise the restaurant's profile and attract new customers.

• Organised and executed catering for special events, tailoring services to meet diverse client requirements and exceed expectations.

• Supervised a team of 10+ staff members, including training, scheduling and performance evaluations.