Catering Sales Manager : Qatar

[Mohammad Sajid]

Catering Sales Manager
Employer Mövenpick Tower & Suites
Posted 25 Sep 2010
Contact Hassan Hassan
LocationMiddle East
Job Title Sales & Marketing
Employer Type Hotel
PositionCatering Sales Manager
Salarymarket salary

Job description
An impressive landmark in Doha, this 26 storey tower is located at the entrance to West Bay, just 15 minutes drive from Doha International Airport. With 350 contemporary rooms and suites providing comfortable accommodation for short and long-term guests, facilities also include conference rooms for up to 270 delegates and outstanding restaurants confirming our renowned gastronomic excellence. Extensive recreation facilities complete the services offered.


We are looking out for Catering Sales Manager for the Katara Hall.The candidate must be motivated and experienced at handling prestigious events of a large scale including banquet functions, outside catering and VIP groups.


Knowledge of good written and spoken Arabic and English, as well as Windows office (Word, Excel and Outlook) is a must.





The candidate will assist the Director Sales & Marketing to generate and develop new business, drive sales and promotional activities with a strong emphasis on events. You must be enthusiastic,self-driven and have the ability to work autonomously whilst being highly organised. If you consider yourself a thorough professional who adopts a hands-on approach with a high level of creativity, then please apply for this position.

Apply For Tis Job:
http://www.catererglobal.com/job/100...-sales-manager

[Guest]

CURRICULUM VITAE
Bradley Pinto.
E-mail Address :
bradley.pinto AT rediffmail.com
bradley.pinto AT yahoo.in
Budgeting and Forecasting Sales, Planning Sales and Marketing Strategies to achieve Accommodation and F & B Targets, F & B Service and Production & Systems and Controls, Direct Marketing, Material Management, Engineering, Human Resources Development and Excellent Guest Relations.
Target Job
To handle multiple tasks and projects related to the hospitality industry.
Summary
Over the years I have harnessed and utilized my skills in various departments of the hospitality business as a whole.
Professional Synopsis
E Seasoned professional with over 30 years of rich and insightful experience in the hospitality industry.
E Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.
E A consistent performer with a proven track record of increasing revenues and streamlining workflow.
E Stupendous communication skills, honed with the ability to think out of the box to develop innovative Ideas for strategic planning, business development, exceptional customer experience and overall operations.
Core Competencies
Strategic Planning
1 Planning and implementation of infrastructure / facilities, renovation, development and expansion in Hotels.
2 Sustaining profitable operations with focus on budgeting & marketing.
Operations
3 Ensure profitability of operations and supervise all aspects of Hotel operating expenses and revenue Generating areas to maximize profits and control costs.
4 Developing and implementing procedures, control systems and leading efforts for streamlining processes.
5 In depth knowledge of actual operations in each department, helping trouble shoot to ensure efficiency and maximum harmony.
6 Responsible for making banquet reservations and coordinating with guests for resolving their concerns / needs.
7 Co-ordinate with operating/maintenance staff for upkeep of Furniture, fittings, office and kitchen equipment in perfect working order.
9 Vendor development and negotiate AMCs.
10 Scrutinize Front office procedures, guest bills, discounting procedures, reservations for loose ends and Tighten-up systems.
11 Ensure high standards of hygiene and sanitation and control accommodation operation costs.
12 Follow up on accounts receivables and outstanding, day-to-day banking, scrutinize and authorize petty cash vouchers, ensure salary sheet is ready by the specified date.
13 Plan the Budget and monitor, suggest/guide outlet managers to achieve targets.
Business Development
14 Conceptualizing and implementing sales and marketing plans in tune with the macro business Plans, thereby achieving profitability.
15 Projecting and improving company image through effective corporate Public Relations and promotion Activities.
16 Sustaining profitable operations with focus on advertising budget and marketing.
Client Servicing
17 Ensuring quality services, resulting in customer delight & optimum resource utilization for maximum service quality.
18 Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product and services accordingly.
People Management / Training
19 HRM, Staffing, Recruitment, Performance Review and Appraisal.
20 Imparting training on Front office, Housekeeping, Security, Maintenance, Food Service Excellence and Teamwork to restaurant and support service staff.
Supply Chain Management
21 Interfacing with food & beverage requisitions, re-stocking and inventory according to set standards.
22 Handling the procurement of necessary equipment, food items for the Food & Beverage department.
23 Effective inventories planning for raw materials and spares, based on business requirements and utilization forecasts.
Academic Credentials
E MBA with specialization in Human Resource Management from the National Institution of Management, April, 2003.
E Diploma in Marketing Management & Market Research from the Delhi Institute of Management & Services, January, 1982.
E Diploma in Hotel Administration & Restaurant Management from Sophia Shree Basant Kumar Somani Memorial Polytechnic, April, 1977.
E Diploma in Hotel Catering & Institutional Management from Datamatics Institute of Management, October,1977.
E Certificate Course in computers DOS, Windows, Excel and Word, from Maharashtra Centre for Entrepreneurship Development, June, 2000.
Organizational Experience
Total Work Experience : Over 25 years.
14th Feb 2009 till Date : YMCA International House.
Position : Senior Manager Operations. (General Manager)
Outlet Exposure : Responsible for Budgeting and to Plan, direct and control day-to-day operations of a 100 room property with 5 Banquet/Conference Halls, Dining Room and Gaming Centre. In addition also coordinate with 4 Projects in Mumbai. Also responsible for Planning & Conducting the Degree/Diploma Courses in Hospitality Management through our Institutes in Mumbai Central and Andheri.
5th Jan, 2008 to 31st Jan,2009 : Hotel Rajesh, Mahabaleshwar. (Contract)
Position : General Manager.
Hotel Information : 100 Rooms including Deluxe, Super Deluxe and Classic Rooms, with Restaurant, Room Service, Swimming Pool, Health Club, Ayurvedic Massage Parlors, Gaming Centre with Indoor and outdoor Games, Foreign Exchange Facilities, Travel counter & Site Seeing Packages, etc.
Aug 2006 to 15th December 2007 : ES-KO International (Hospitality and Catering)
Position : Regional Catering Manager.
Outlet Exposure : Was managing Accommodation, Catering & House-keeping Services of six Offshore and four Onshore Rigs, with staff strength of over 250 staff.
My last assignment was managing UN Armed Forces and ISAF Accommodation, Catering and House-keeping Projects in Afghanistan feeding and accommodating over 5000 persons of American and British nationalities.
Duties & Responsibilities :
Set up High Standards of Hygiene & sanitation, Maintain SOPs, Collect Site Papers (Staff Attendance, Weekly Consumption Sheets, Weekly Stock Sheets, Meal Summaries, Petty Cash Analysis, etc) for Head Office Accounting, Vendor development and follow-up on AMCs.
Conduct HSE Meetings with the Staff, Conduct monthly meetings with Camp Bosses & Management on month ends, Coordinate with Clients & Management to ensure Client satisfaction, Ensure full control on day to day operations, Help the Camp Bosses /Supervisors in Menu Planning, Plan Budgets and ensure that Outlet managers meet the targets, Weekly Site Visits, Conduct surprise checks of Accommodation, Dry Stores, Freezers & Chillers, Check Inventories & Par stock levels and Food Display on the Sites to ensure that they meet with the required standards, Follow-up on payments, Prepare staff Field-breaks and Leave Schedule, Transfers, promotions, etc.,
Feb 2004 to July 2006 : Sarovar Park Plaza Group of Hotels (5 Star Hotels).
The Sarovar Park Plaza Group has over 35 Hotels of International standards and Restaurants which are among the best in the country. I have had exposure in various hotels belonging to the chain in Mumbai and Goa. Last managing the Oasis Food Court, with expansion plans for 100 rooms.
Oasis Restaurant * Bar * Banquets
Position : General Manager
Outlet Exposure :
Nirvana 120 covers, The Multi Cuisine Restaurant.
Xs 80 covers, The Mediterranean Bar.
Mirage 1, 11, 111 and 1V - Banquet Halls, to cater 50 to 800 guests.
Hotel Information : Oasis is a very contemporary and exotic venue to unwind, built on a 20,000 square foot site with landscaped garden. We do a lot of food festivals, host a very popular Sunday brunch, with live band, Events and a host of other features to keep our guests entertained while they relish their meals.
The Noteworthy Milestones :
Increased sales by nearly 30% after take-over.
Reduced staff turn-over.
Implemented various schemes, events and food festivals successfully, making our outlet one of the most 'sort after' eating-out place.
Duties & Responsibilities :
Ensure full control on day-to-day operations, accounts, stores, cashier, purchase, kitchen and service staff, Laundry, Gardeners, Contractors, etc.
Conduct daily senior staff meetings to ensure smooth operations, to solve day to day problems, plan Strategies and settle staff grievances.
Attend daily staff briefings.
On and off surprise check of all above personnel.
Approve all Petty Cash vouchers for payment by Accountant.
Approve all Cash Memos/Vouchers for payment.
Get the Credit Vouchers prepared and paid in due time.
Follow-up on Receivables and Supplier Outstanding.
Keep a tight control on food wastage. Ensure proper storage of perishables and other raw materials, check expiry dates, food temperatures, etc.
Ensure that checks for all food issued and consumed are prepared.
Review rates of Purchases from time to time & get best competitive rates and quality.
Review Menu prices from time to time in keeping with the market conditions and competitive properties.
Ensure Profit and Loss Statement for the month is ready by 10th.
Ensure Salary Statements are ready by 3rd of month for payments to be made by 7th of month.
Maintain smooth and cordial relations with Govt. Officers / other agencies.
Prepare monthly statement of Breakage & Shortage of Operating Equipment, China, Glass, Silver, Linen, Uniforms.
Control laundry pieces issued and received.
Control on discounts and complementary.
Control on food & Beverage Costs, Operating and Overhead expenses.
Supervise arrangements for Banquet parties, Surprise checks of Kitchen and Walk-ins for Hygiene and sanitation and proper storage following FIFO method.
Plan menus and preparation for food festivals and Special Events with Chef and Managers.
Recruit staff as and when required as per the budgets. Conduct HSE & staff training programs.
Ensure Lawns are regularly trimmed and watered and In-door plants are rotated.
Compiling progressive reports for the MD.
Oct 2000 to Jan 2004 : Hotel Centre Point (Proposed 4 Star)
Position Held : General Manager
Hotel Information : The hotel has 75, spacious air-conditioned rooms and suites, Multi-cuisine Restaurant,
Bar, a typical Village Restaurant serving Punjabi cuisine, 24 hour room service, Conference and Banquet
halls, Foreign Exchange and Travel Desk, etc.
The Noteworthy Milestones :
1 Set-up the entire operational systems of the hotel.
2 Planned the kitchen lay-out and procured the Kitchen equipments.
3 Planned the menus for Multi-cuisine Restaurant, Specialty Village Theme Restaurant, Bar,
Room service and Banquets.
4 Played instrumental role in prospecting clients which involves researching the market with
a pulse on market trends and spend categories.
5 Distinction of preparing low budget menus.
6 Recruited & trained and sustained successfully stringent staff control.
Oct 1999 to Sep 2000 : Reis Magos Fort Resort (Contract) (4 Star)
Position held : General Manager
Hotel Information : Reis Magos Fort Resort (Goa), has 50 air-conditioned rooms, Multi-cuisine Restaurant, Coffee Shop, Bar, Health Club, Swimming Pool, Massage Parlor, Beauty Parlor, Travel Counter, Foreign Exchange Facilities, Rent-a-Car, etc.
Feb 1995 to Sep 1999: Hotel Mid-Town Pritam (4 Star)
Position Held: General Manager (managing two hotels).
Hotel Information: Hotel Mid-Town Pritam has 65 centrally air-conditioned rooms, 2 Restaurants, Bar, 24 hours Coffee Shop, 2 Banquet Halls, Foreign Exchange Facilities, Rent-a-Car, etc.
The Noteworthy Milestones:
1 Set-up the entire operational systems of the hotel from concept to operations.
2 Successful in bringing Iranian Groups of 44 pax each, twice a week, on an annual contract. I was also responsible for bringing Russian Group (on Deputation with the Indian Govt.) on annual contract.
3 Played instrumental role in prospecting clients which involves researching the market with a pulse on market trends and spend categories.
Nov 1991 to Jan 1995: Al Gosaibi Granmet Services, Saudi Arabia
Position Held: Area Controller
The Noteworthy Milestones:
Promoted within the period of six months of joining for increasing sales and profitability, smoothening out project operations and reducing client complaints.
Duties & Responsibilities: I was responsible to achieve sales targets, overhead and operational cost controls, and to liaise with clients and head office for smooth and efficient running of the 6 projects in my control, namely CCC Hawaiah, CCC Uthmania, Saudi Bahraini Cement Company, Saudi Cement Company, Mannesman and Bellaili, catering to over 10000 Third country nationals and expats. I was also responsible for securing new contracts in my area. I had staff strength of over 300 of different nationalities.
March 1986 to Oct 1991: Fariyas Holiday Resort Lonavala (5 star deluxe)
Position Held: Food & Beverage Manager
Duties & Responsibilities: Responsible for the smooth operations and profitability of the F&B Department, menu planning, organizing food festivals, events, promos and live shows, Planning packages for Corporate, Weekend, and foreign tourists, along with the accommodations manager & the Chef; discuss and supervise banquet party requirements with the Banquet Manager, combine outlet managers reports for presenting during Board Meetings and preparation of Profit & Loss Account, survey other hotels from time to time to ensure a competitive edge on the other hotels in the area, etc.
Jan 1983 to Jan 1986: Hotel Silver Sands, Colva Beach - Goa
Position Held: Hotel Manager
Hotel Information: 60 Deluxe and suite air-conditioned rooms, Restaurant, Bar, Coffee shop, Swimming Pool, Health Club, Beauty Parlor, Book Store, Travel Counter, Foreign Exchange and Car Hire Facilities, etc.
June 1981 to Dec 1982 Ministry of Defence, Sultanate of Oman
Position Held: Catering Manager
Duties & Responsibilities: Plan weekly menus, purchase raw materials, Maintain day-to-day attendance of mess members, food cost control, monthly billing, Maintain high standards of hygiene & sanitation,
deal amicably with mess member complaints and try and satisfy their requirements.
April 1978 to May 1981 Hotel Oberoi Towers (5 Star Deluxe).
Position Held: Captain.
Duties & Responsibilities as General Manager(Hotels):
Conduct daily meetings with Managers to coordinate pre-opening activities.
Weekly meetings with departmental heads for achieving corrective measures and inter-departmental co-ordination for maximum harmony and productivity.
Monthly meeting with the Board of Directors appraising them on the departmental performances, Profit and Loss Statement and updating them on any other plans or developments for the coming months.
Recruiting staff for all departments as and when required.
Conduct in-house classroom and practical training.
Prepare Management Rosters and their Job Specifications.
Planning Marketing Strategies, and Business Promotion activities with Corporate, Travel Agencies, and walk-in guests.
Planning Events, Food festivals, Package plans and marketing the same through inter-action with Event Management companies, Advertising Agencies and Suppliers.
Plan the Annual Budget in co-ordination with department heads and get approval from the Board of Directors.
Receive and scrutinize reports submitted by department heads at regular intervals, to ascertain profits against sales, interact with the managers to achieve targets.
Scrutinize and control overhead and operating expenses.
Liaison with the Accounts Department to monitor and recover Receivables, Suppliers Outstanding, sanction discounts and Credit Facilities to Corporate and monitor day to day outgoings.
Conducting check-ups of all departments for high standards of Hygiene and Sanitation.
Conduct daily Rooms and Public Area Inspections.
Surprise checks of Stores, Walk-in Freezers/Chillers to ensure proper storage as per specified standards.
Assist the F&B Manager and the Executive Chef in Menu Planning for special Events and Food Festivals.
Keep a constant check on Food Cost, Overhead and Operating expenses.
Liaison with Travel Agents for in-bound Group and Corporate movements.
Liaison with Government Bodies such as Mantralaya, Police, Municipality, Excise Department, etc.
Other Information
I was operating two Fast Food outlets namely, ''Waikiki Super Snack Bar, opposite to Oscar-Amber Theatre, Andheri and Waikiki Super Snack Bar, next to Sterling Theatre, on profit sharing basis.