Administrative Director
QMC (Queen Medical Center)
Total des années d'expérience :28 years, 5 Mois
•Develop and implementation of the marketing plan, budget and goals program of the company to ensure on-going optimum guest satisfaction, sales potential and profitability.
•In charge of all operation Dept. Including hygiene of the all areas.
•Cooperate with the CEO to oversee the complete Company operation
- Develop and implementation of the marketing plan, budget and goals program of the company to ensure on-going optimum guest satisfaction, sales potential and profitability.
- In charge of all operation Depts. Including hygiene of the all areas.
- Cooperate with the CEO to oversee the complete Company operation
Responsible of the following Dept:
- Finance - Human Resource - Engineering
- Public Relation- Marketing - Transportation and Security
•Invited to Sheraton Lagos for 6 month to implement, improve stander
E A M / Position in charge of F&B operation & Conventions, Kitchen and Stewarding
•Food & Beverage Outlets: 12 (Including All day dining, Specialty Restaurants, Hospitality Lounge with Bar.
•Number of Rooms: 371 guestrooms, including a select collection of 64 luxurious Suites
•Present and sell company products and services to current and potential clients
•Prepare action plans and schedules to identify specific targets and to project the number of contacts to be made.
•Organization development, change management initiatives, and company-wide environment for employees
•Oversees employee safety, welfare, wellness and health
•Managing external employment agencies, recruiters, and temporary staffing agencies.
•Maximizing outlets, Banquet & out side catering revenue by launching a successful up-selling program
Prestigious international conferences boasting of up to 28 conference and meeting facilities which can accommodate up to 5300 guests as follows:
•Responsible for the conduct of the management of 170 associates in the following departments: Banquet Sales Office /F&B Mgr Banquet/ F&B Mgr Outlets /Wedding Ladies Mgr/Outside Catering Mgr /F&B outlets associates &Banquet Floor.
•Responsible for opening activities such as Exhibitions, Conferences & song Festival
In charge of all F&B operation
In charge of all food & beverage operations
NOTE: In 1996 I received the Presidents Award for my position as Assistant Food and Beverage Manager
In charge of Banquet & Outside Catering, for all weddings, Meetings, Conferences & Exhibitions etc
NOTE : In 1994 I received Award of Excellent Achievement from QNH (Qatar National Hotel / Owning).
In charge of Banquet & Outside Catering
NOTE : In 1987 - I received the President award for the position of Banquet Manager.
- I received a certificate for outstanding services and guest satisfaction.
•Prepare or edit organizational publications for internal and external audiences, including employee newsletters and stockholders' reports.
•Respond to requests for information from the media or designate another appropriate spokesperson or information source.
•Establish and maintain cooperative relationships with representatives of community, consumer, employee, and public interest groups.
•Study the objectives, promotional policies and needs of organizations to develop public relations strategies that will influence public opinion or promote ideas, products and services
•Guest Service Agents are responsible for greeting and registering the guest,
• Providing outstanding guest service during their stay, and settling the guest’s account upon completion of their stay.
•Registering guests, making and modifying reservations, hotel operator, and concierge duties. Guest Service Agents must possess a positive and upbeat
•Deliver outstanding customer service to our guests.
•Have the ability to multi-task, be detail-oriented, and be able to problem solve in order to effectively deal with internal and external customers
•Receive payment by cash, check, credit cards, vouchers, or automatic debits.
•Issue receipts, refunds, credits, or change due to customers.
•Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change.
•Compute and record totals of transactions.
Master of arts/ MA Hotel Management
Food & Beverage Management
Food & Beverage Management
Food & Beverage Service