Zaid Hijazeen

• Communicated with TEA and managed end of months invoices
• Elaborated various templates related to internal work and employees profile of the F&B team, presentations and benchmark studies
• Interacted with top VIP's to make sure they have the best experience in our hotel.

Sales and Marketing (cross training)

• Learned intensively about MICE and the functioning of big 5
• Plus hotels, practiced different cases and applied all my studies in hotel management during that period
• Been to site inspections and learned the proper way of presenting the hotel and its multiple spaces and services
• Received clearly the most important info about high end hotels & MICE sector (Proactive, Reactive, Forecast, Budget, EBTIDA, etc..)

• Achieved excellence as a young worker, handled big responsibilities in the absence of the chef. Handled a very successful event for 75 people and achieved to see people leaving with a big smile and a thank you.
• Managed problems, tracked and supported each one’s duties, and monitored trainees.
• Elaborated plans for the well functioning of restaurants team daily tasks

• 750 hours internship where i could master high cuisines techniques and team management.
• Handled various responsibilities, presented the dishes to VIPs and interacted with people from all over the world.
• Cross training with revenue and pricing, where i had the opportunity to learn about finance management in high end restaurants.

• 640 hours of practice
• Worked in different parts in the kitchen, achieved goals put the by the executive chef for productivity and efficiency
• Communicated closely with servers to fully understand special orders for customers
• Learned about systemization in luxury hotels through formations and meetings
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

• Achieved excellence as a young worker
• Handled big responsibilities in the absence of the chef
• Handled a very successful event for 75 people and achieved to see people leaving with a big smile and a thank you
• Managed problems, tracked and supported each one's duties, and monitored trainees
• Elaborated plans for the well functioning of restaurants team daily tasks.