Dubai, United Arab Emirates
A highly accomplished and driven bilingual F&B pre-opening Delivery Transformation and Operations Expert F&B, with an international career spanning over 16 years, expert at ensuring guest excellent service, employee satisfaction and company profit. Beginning my career within hospitality in operations roles up to corporate Executive experience, I have developed key skills in operational F&B Management including managing staff, suppliers, customer service, marketing, business strategy proposals and execution. As my career progressed and I worked with international hotel chains, I moved into Restaurant Manager and Senior Executive Manager Fine Dining pre-opening, I had the opportunity to develop further, gaining expertise within logistics, recruitment and budgetary control. Over the years, I have garnered a track record in developing high performing teams in all areas of operations and sales, always striving to drive talent as a competitive differentiator and keen to lead by example, with a focus on implementing effective development programmes and incentive schemes that consistently facilitate my teams to overachieve against revenue targets. The culmination of experience to date means I have worked across the world including the Middle East, Asia and Europe, and built an acute understanding of cultural nuances which has only enhanced my stakeholder management both internally and externally with a particular focus on pre-opening concept design and project management where I am able to achieve revenue generating outlets at all dining levels.With a particular attention to strategic planning and brand protection and development.
reporting to the Managing Director of the resort that includes 14 operating F&B outlets between Park Hyatt Hotel and Dubai Golf Club with award winning brands like Traiteur Brunch, The Thai Kitchen, Noèpe and Casa de Tapas. Managed the daily operations of the business that included the creation of new F&B concepts from brand development to the fit out phase, development of new F&B brands and the research of potential franchisee for some of the units under refurbishment. Innovation: during these 12 months me and my team was able to improve the actual business of the existing outlets by incubating some of the units for a period between 3 to 6 months where we improved both average check and profitability. The new way of managing assets with strategic planning on re-evaluate and convert units with different use. This helped to find new ways of making business and managing assets and people.
In this role I held the responsibility for managing the daily operations of the all-day dining restaurant, managing a team of Assistant Manager and developing promotional and marketing campaigns in order to achieve revenue targets.