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Dennis Smith

Dynamic Hotelier » Business Operations Enlightened Leader » Foodie


As a member of a culinary management team, I create and maintain menus that satisfy guests. I am responsible for managing food costs, upholding menu standards, and controlling inventory. I create event-specific menus for occasions such as banquets, conventions, and catered meetings.

In addition to menu maintenance and event management, I am involved with all of a full-service hospitality establishments' day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs. I oversee the management of staff and may address issues that lower levels of management are unable to resolve. I ensure that operational standards are met in regards to sanitation codes and laws, food storage, and loss prevention.

I work with a variety of staff members in a fast-paced environment, I am an excellent communicator with the ability to multitask and think quickly when under pressure, I work long and perhaps erratic hours, which may include nights, weekends, and holidays. Coupled with long hours, there is a great deal of physical exertion. I am on my feet for a majority of the day, and there may be moderate to heavy lifting involved.

Work History

Food and Beverage Manager

Ramada by Wyndham Hotel group BEACH RESORT - TANZANIA
Oct 2014Feb 2016

Pre - opening team , for 139 Rooms, 5 unique concept Food and Beverage outlets, 1 Executive Lounge, 24/7 In Room Dining ,11 Conference Rooms up to 240 guests and outdoor banqueting venue up to 1000 guests

Working closely with General Manager ,Executive Chef and other HOD’s to plan events and promotions to attract residents and international traveller also successfully executed different MICE  & wedding packages and launched A-la-Carte conferencing concept  for first time in DSM

Helped the Management Company to build relationship with owners and improve the product upkeep with completion of unfinished areas

Closely monitoring the food and beverage cost and organizing every day P&L meeting with the team to achieve targets

Food and Beverage Manager

White Sands by Pearlsun Hotels Beach resort - tanzania
Feb 2014Sep 2014

146 Rooms, with 4 Food and Beverage Outlets,24/7 In Room Dining and 16 meeting rooms accommodating up to 350 guests and outdoor banqueting venue up to 1500 guests

Responsible for all food and beverage production and service for the Resort, Working closely with Executive Chef and directly supervise all  outlet managers

Plan and implement budgets, hire, and train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded

Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage service

Food and Beverage Manager

IBIS by ACCOR HOTELS airport HOTEL - India
Sep 2011Feb 2014

Pre-opening team, for 464 Rooms, 3 restaurants, 3 meeting rooms accommodating up to 250 guests

Assisting the General Manager in administering and managing the hotel’s operation, maintaining established costs and quality standards by setting up and maintaining of FF&E and revenue / profit budgets ,standardization of the F&B Service Department and Sourcing, interviewing and hiring of all f&b colleagues and organizing departmental training

Maximizing customer satisfaction by “Anticipating guest needs” training and  generating revenue / profits by promotions & in-house activities whilst maintaining highest standards of security for hotel patrons and employees and highest standards of quality and service,keeping the set food  & beverage cost target

Food and Beverage Manager

Ibis by Accor Hotels Business Hotel - Oman
Aug 2009Aug 2011

A pre-opening team, for 171 Rooms, 3 restaurants, 3 meeting rooms accommodating up to 250 guests

I am responsible for the hiring, training, and disciplining of food and beverage staff. Staffing duties include placing advertisements and interviewing prospective workers. Managing employees requires training and communicating restaurant policies to the workers, scheduling shifts, and calling in workers when there is a gap in shift coverage. I also pitch in during peak dining hours

My Customer service duties include taking complaints and greeting customers. I am physically present on the restaurant floor and in the kitchen to monitor the quality of the service and the food. I also ensure the restaurant complies with local health and safety codes for eating establishments and performing the administrative duties for the facility, such as ordering inventory and supplies, tallying receipts, preparing deposits, and processing employee payroll

Outlets In-charge

Dec 2007Jun 2009

A pre-opening team, for 175 Rooms, 2 restaurants, 3 meeting rooms accommodating up to 60 guests

I assist Outlet Operations Manager and executive chef in supervising the daily operations of a catering business within the hotel. I also travel to various venues to direct the food services of banquets, weddings and other catered events

Managing a staff of food preparers, cooks, servers and other banquet employees. The main focus is on ensuring customer satisfaction, which often involves responding to customer complaints and resolving operational issues quickly and quietly with minimal disturbance to the catered event

I am also responsible for a variety of administrative tasks that are often delegated by the outlet's operations manager. Along with scheduling shifts I also maintain employee records, prepare payroll and manage inventory, hiring staff members and train them in food hygiene, safety procedures and customer service

Bars Operations Manager

HudhuranFushi by Akiten Spence Island resort -Maldives
Dec 2006Nov 2007

137 prestigious villas with 3 restaurants/ Bars, In-villa dining and 1-Night club

Implemented agreed upon beverage policy and procedures throughout the property ,understanding beverage control including days on hand, perpetual inventory, bar pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory

Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department and 
participated in the management of department's controllable expenses to achieve or exceed budgeted goals , ensured compliance with all Bar/Lounge policies, standards and procedures ,managed inventories according to budget and business levels , assisted with developing menus and promotions as necessary

Installation & Support Executive

Micros , Fidelio - United Arab Emirates
Mar 2005Aug 2006

Installation ,support and Upgrade of Micros 3700/9700 for Hotels and Restaurant in Dubai

Food & Beverage Associate

One&Only Royal Mirage By Kerzner Beach Resort - United Arab Emirates
May 2002Dec 2004

227 Rooms, 6 restaurants / bars , 3 meeting rooms accommodating over 450 guests

Efficiently operated bar shift that is in accordance with the agreed standards and regulations , maintained cleanliness of the bar and stores to Health, Safety and Hygiene standards at all times.Complete awareness of all the drink and food menus and readiness to explain and recommend food and drink contents

Ensure that all before/after service mis en place is completed as per  standard,Maximize revenue and increase average spend per person through up selling, high customer service standards, effective training and motivational techniques

Demonstrated a perfect knowledge of all beverages served in the bar, how beverages are prepared (to recipe) and presented, and how bar personnel are trained to possess this knowledge and the application of it

Core Competences

Executing profitable & productive business relationships and building an extensive client base with the distinction of accomplishing multi-fold revenue increase
Implementing systems, managing daily operations of the multiple revenue centres to achieve maximum efficiency in various operations; implementing a strategy to exceed revenue budgets, increase footfalls and brand loyalty
Strategizing the entire gamut of business operations, encompassing conceptualizing, planning, implementing and monitoring of market business plans leading to desired results
Imbibing a sense of discipline & teamwork within the workforce for an effective and smooth functioning of operations
Overseeing complete business operations with accountability of profitability, forecasting monthly/ annual sales targets, & executing them in a given time frame
Leading, mentoring & monitoring the performance of team members to ensure efficiency in process operations and meeting of individual & group targets


Hospitality Management Diploma

Jul 1997May 2000

3 years university, covering 12 courses with good grades


Microsoft Office

Word / Power point / Excel / Outlook

Micros & Fidelio

Materials Control / Sales & Catering / PMS / Micros POS


First Aid / Basic Life Support

Ami Hospital - Dar es Salaam
Sep 2014Sep 2014

Successful completion of program

Food Safety Awareness

Chartered institute of environmental Health - Oman
Mar 2010Mar 2010

Successful completion of program

Implementing 15' Satisfaction Contract

Accor Académie Middle east
Oct 2009Oct 2009

Successful completion of program

Being a Mentor

Jul 2008Jul 2009

Successful completion of program

Sales Essentials

Mar 2009Mar 2009

Successful completion of program

Hospitality Telephone Skills

Ibis Hotel - Kuwait
Jul 2008Jul 2008

Successful completion of program

Portable Fire Extinguisher Training

Fast - Dubai
Mar 2003Mar 2003

Successful completion of program

Customer Care

Progress management Consultants - Dubai
Nov 2002Nov 2002

Successful completion of program

Waiter / Barman Training Module

Royal Mirage - Dubai
Oct 2002Oct 2002

Successful completion of program

Basic Food Hygiene

Johnson Diversey - Dubai
Sep 2002Sep 2002

Successful completion of program

Hospitality Management Diploma

Educational Institute of the American Hotel & Motel Association
Jun 1997May 2000

Hospitality Supervision / Hospitality Sales & Marketing / Facilities Management / Basic Financial Accounting / Human Resources Management / Housekeeping Management / Bar & Beverage Management / Food & Beverage Management / Food & Beverage Service / Food Production Principles / Front Office Procedures / Resort Management


Date of Birth:                  15th December, 1981

Contact Address:           P. O Box 92156, Abu Dhabi, United Arab Emirates

Languages Known:       English, Hindi and Tamil

Skype ID:                           smith.denniz