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<pre>Array ( [var] => cut_url ) </pre> Resume for Joseph T. for Manager / Supervisor / Team Leader / Hotel & Lodging in JOUNIEH, Lebanon. Search More Resumes for Manager / Supervisor / Team Leader on Resumark.com #CF3HKL94J
 

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Resume for Joseph T. for Manager / Supervisor / Team Leader / Hotel & Lodging in JOUNIEH, Lebanon




Occupation: Manager / Supervisor / Team Leader Industry: Hotel & Lodging
Country: Lebanon City: JOUNIEH
State: Beyrouth ZIP: 11072020



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JOSEPH Y. T.
|LEBANON, KESERWAN, JOUNIEH |
| YEARS OLD, MARRIED |
|PHONE . |
|EMAIL |
|OBJECTIVE |
| |To be a part of an organization that helps me in developing my skills |
| |in attaining experience that benefits the company am working at and |
| |the team am working with. |
|PROFESSIONAL EXPERIENCE |
| | |
| |*September till present date: In Room Dining Manager. |
| |Le Royal Hotel Beirut * A Member of the Leading Hotels of the World. |
| |In Charge of the overall operation of the Room Service, minibar, Royal|
| |Lounge and the Amenities Department. rooms & suites. |
| | |
| |*August : In Room Dining Manager Task Force. |
| |Le Royal Hotel Amman * |
| |Expanding the capacities of the Room Service team member @ Le Royal |
| |Amman. rooms & suites. |
| | |
| |*March till September: Stewarding & Hygiene Manager. |
| |Le Royal Hotel Beirut * A Member of the Leading Hotels of the World. |
| |In charge of the overall operation in more than outlets/kitchens and|
| | indoor & outdoor banquet venues. |
| | RSPH Royal Society For Public Health certificate in level Award In|
| |HACCP for food manufacturing. |
| |Representing the F&B Department in Le Royal Environmental Committee. |
| | |
| |* Establishing systems & methods of operation to ensure cleanliness & |
| |hygiene in all back areas to standards set & responsible to maintain |
| |budget for cleaning supplies & chemicals. |
| |* Ensuring all outlets receive correct supply of equipments as |
| |required. |
| |* Budgeting, purchasing, storing & controlling all Stewarding |
| |equipments & materials. |
| |* Carryout a quarterly inventory for all chinaware, glassware, |
| |silverware and hollowware. |
| |* Establishing appropriate training for the Stewarding Supervisors & |
| |Staff to achieve departmental standards & goals and assisting in |
| |personal development. |
| |* Coordinating with Outlet Managers to establish their requirements & |
| |discuss operational problems. |
| |* Ensuring that all staff adheres to all fire, health & safety |
| |procedures & all participated the fire & first aid training sessions. |
| |* Ensuring cleanliness of work areas & the maintenance of machinery & |
| |equipment & to report to maintenance all equipment malfunctions. |
| |* To liaise closely with local authorities & suppliers as required. |
| |* Carrying weekly inspection of all areas & make corrective actions |
| |where necessary. |
| |* Responsible for the administration of the disciplinary & grievance |
| |procedure as laid down as required. |
| | |
| |* September till November : Stewarding & Hygiene Manager Task |
| |force. |
| |Safir Heliopolitan Hotel Beirut * |
| | |
| |*March till March : Stewarding & Hygiene Manager Assistant. |
| |Moevenpick Hotel & Resort Beirut *. Preopening team. |
| | HACCP Implementation. |
| | |
| |Under the guidance & Supervision of the Stewarding & Hygiene Manager |
| |and in accordance with the Moevenpick Hotel & Resort Beirut Operation |
| |Standards Manual; with keeping a direct contact with the Kitchen Chef |
| |for Technical issues and with the F&B Management for Managerial |
| |issues, I am assisting the Stewarding & Hygiene Manager in: |
| |Running a smooth operation in outlets and restaurants plus |
| |organizing all types of banqueting events, exhibitions and conferences|
| |up topax in more than indoor halls, outdoor plus the Olympic |
| |pool area. |
| | |
| |As of the company decided to implement the HACCP and I was part |
| |of the team to set the guidelines for possibilities of implementation.|
| | |
| | |
| |*July /March: Room Service/Club Floor Supervisor Including this |
| |period from November till October without leaving the Room |
| |Service department, I achieved my military service year as a |
| |Restaurant and Bar Supervisor at the Military complex Jounieh. |
| | |
| |Moevenpick Hotel & Resort Beirut *. |
| | |
| |*June /May : |
| |Room Service/all day dining/banqueting / outside catering waiter shift|
| |leader. |
| |Century Park Hotel Kaslik *. |
| | |
| | |
| |Training Skills; |
| |Preopening team / Moevenpick Group certificate. |
| |Developing effective interpersonal & communication skills certificate.|
| | |
| |RSPH Level Award in HACCP for food manufacturing. |
| |Hospitality Guarantee program / key Issue Workshop certificate. |
| |Interactive Training Activity Time Challenge certificate. |
| |Moevenpick Leader / presentation skills program certificate. |
| |Serve & Sell F&B certificate. |
| |Introduction to HACCP, HACCP gap assessment & Advanced Food Safety. |
| |Excellent Sales Procedures / Customer Relation / Customers come first.|
| | |
| |Appraisal skills training certificate. |
| |Yes with pleasure / Standards & Me. |
| |First Aid / Fire, life, health safety. |
| |Training Needs analysis and development plans for business. |
| |Communication is the key / Coaching Skills. |
| |Departmental Service Requirements. |
| |Managing by objective training certificate from USEK University. |
| |Principles of Management training certificate. |
| |HR Module training certificate from USEK University. |
| |* Certificate of appreciation from Moevenpick Hotel & Resort Beirut. |
|EDUCATION |
| |: Bachelor of Business Administration from Sagesse University|
| |and Business & computer University |
| |Major: Hospitality Management |
|LANGUAGES |
| |Fluent in writing, Sp

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