Ehab Daoud

Director of Food & BeverageFull Time

• Job Details:· Prepared annual budgets with controls to prevent overages · Maintained sound financial footing by overseeing department profit & Loss and budget achievement of budgeted food sales, beverage sales, labor costs and profitability. · Timely analysis of Food & Beverage Prices in relation to competition. · Participation and input towards F&B Marketing activities · Planned operations to effectively cover needs while controlling costs and maximizing revenues and high stander service. · Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc. · Telemarketing to previous clients to inquire about possible future bookings. · Development and maintenance of all department control procedures. · Handle all Food & Beverage inquiries and ensure timely follow up on the same business day. · To co-ordinate with all large group meeting/banquet planners their specific group requirements · Created and deployed successful strategies to boost restaurants performance while using food process and waste reduce.. · Assist in menu planning and pricing. · Development and maintenance of department manual. · Identified team weak points and implemented an corrective action to resolve concerns · Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. · Followed up in all Guest satisfaction survey and brand standard to score higher 85% · Responsible for staff training and development.

Director of food & BeverageFull Time

• Job Details:Develops an operating budget for each of the department’s revenue outlets Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department Approves the menus proposed by the Executive Chef for all outlets and special events Establishes quantity and quality output standards for personnel in all positions within the department Researches new products and develops an analysis of the cost/profit benefits Maintains food and beverage personnel records Develops and implements policies and procedures for food and beverage departments Consults with the Executive Chef and other applicable club administrators daily to assure the highest level of member satisfaction at minimum cost

Company FounderFull Time