Dubai, Dubai, United Arab Emirates
Senior Director of Food and beverage Operations within luxury and ultra-luxury hospitality (Ritz-Carlton, Rosewood, Four Seasons, Oetker Collection, Dorchester Collection). Expert in boosting hotel performance, staff training, cost control, and guest satisfaction across eight countries. Michelin Star Chef and internationally published cookbook author.
. On charge of the FB operations of the Premium Brands Mövenpick, Swissotel and Pullman in 24 countries . 76 properties in Europe and North Africa . Collaboration with the Global Marketing team, DTS and communication . Operations support for concepts, outlets designs, pre-opening and post opening missions . Regional concept and standards in place . 18 openings on going . Region training and promotion calendar follow up . Optimization of the revenue and the gss scores
. On charge of the development of food for the hotel and resort concepts. . 7 hotels, 71 selling points from qsr to a la carte. . Report to the Director of fb managed a team of 7 managers for the research and development.
Managed team of 115 employees, driving cross functional team development across 3 outlets venues serving international all day dining cuisine, 1 summer terrace, afternoon tea and café. Seating capacity of 350 guests. In room Dining and Banquet with a reception capacity of 2500 Sqm (5 function rooms and 1 ballroom) Maintained budgeting and controllable expenses to promote restaurant profitability, directly reporting performance to the General Manager. • Increase of the guest’s satisfaction by 5%, Average check by 27%, top 10 EMA F and B guests satisfaction • Improvement of the staff retention with an innovative training plan • Implementation of a solid promotion plan for the different outlet to lead the market with guest chefs, Resident DJ and solid partnership with the different brands • Launching of the Pierre Herme products, exclusive in Kazakhstan
Worked remotely 6 months due to the Covid Managed team of 195 employees, driving cross functional team development across three restaurant venues serving international all day dining cuisine, afternoon tea, shisha lounge and grill restaurant. • Launching of the Pierre Herme shop in Riyadh and involved of the restaurant and bar renovation plan with third party • Maintained budgeting and controllable expenses to promote restaurant profitability, directly reporting performance to the General Manager. • Orchestrated banquet and outside catering events to accommodate venues up to 7000sqm, hosting up to 6000 guests. • Devised and implemented new promotion plan with sales and marketing team to increase yearly food and beverage revenue to $25M.
Led the culinary team for 18 months and then on charge of the service as well with 225 employees, Overseeing daily operation of four outlets consisting of French bistro, refined Italian, and pan Asian restaurants, as well as private beach opening and in-villa food service. Directed catering operation for two banquet rooms and outside event catering to promote growth in customer satisfaction. • Continuously designed new menus for buffet and a la carte options to improve customer satisfaction, increasing revenue by 15% over two-year period. • Incorporated Michelin Star Chefs events to increase brand awareness. • Executed staff training and procured all ingredients and equipment, reporting to the Resort manager. • Applied new hygiene regulation (HACCP) and food safety management system. • Forbes 5 stars , High LQA score