أنتوني ميكاليف

Monitoring of quality & standards & the enforcement of regulations to ensure that Hospitality facilities and operations ( Accommodation ( Hotels, Resorts, Tourist Villages, Guest Houses, Hostels, Farmhouses, Host Families, Holiday Furnished Premises, etc.), Restaurants (All type of Catering Establishments), Bars & Night Clubs, Travel Agents, DMCs, Guides, Diving Centers, OPCs, etc.) are in accordance with the Law and standards as set by the local Authorities. Other objectives are the recommendation of licenses of new operations following inspection of all standards, the identification of unlicensed operations and the investigation of complaints (lodged by tourists) in all sectors of the hospitality industry, generate reports of inspections and investigations and informing and educating the industry through personal contact.

Area Catering / Compound Supervision - (Left due to prevailing situation in Libya)

Managed two hotels & a guest house and consequently moved to another company delegated the responsibilities for the area Catering & Compound including warehouse/stores logistics to various sites / rigs and procurement, cash transactions, HR, stock control, administration, etc. The role was primarily directed towards the responsibility of various sites (area management) where we provide catering, housekeeping and laundry services.

This was a new position within the organization and initially entailed the reorganization of all the operation and introduction of various modus operandi, Logistics, contracting & reservations, HR / recruitment, Sales & Marketing, training, booking & dispatch systems, financial control, etc to meliorate the service standards. Services provided to tourists, locals, VIPs, English language schools, hotels, restaurants, etc.

This was a flat structured operation reporting directly to head office. I was conferred the responsibility of all the departments including HR, Administration, TO & OTA Contracts/PR/show a rounds, Purchasing / Stores, Rooms Division(Front Office, Reservations, Housekeeping, Maintenance & Security), F & B, etc. A major upgrade refurbishment was also carried out during my tenure of employment.

Engaged/commissioned to reorganise/restructure the restaurant & wine lodge operations, situated in the heart of the most prominent tourist zone, with a seating capacity of circa 150 covers serving a la carte (lunch & dinner), pizza/pasta/salads, short orders and breakfast. Duties included the compilation of a new menu (with over a hundred dishes and variety of wines from various regions) supported with a standard recipe book (SOP) including photos. Other duties included purchasing/stores, staff rotas, marketing and logo design, human resources, stock control, Health & Safety, banqueting and all related administrative functions. This also entailed the setting up of an office and floor management to retain standards in the kitchen and restaurant operations.

Delegated operational duties within the 3 attractions / museums in Mdina (Medieval Palaces of Palazzo Costanzo, The Knights of Malta / Magazzini, The Mdina Experience) primarily directed towards the F & B operation including purchasing / Stores, F & B Management, sales & marketing, HR / training, hygiene / H & S, administration, etc. reporting to board of directors. This was supplemented with other duties related to the operation of the properties and refurbishment of one of the palaces outlets.

Directly involved in all aspects of the hotel management including Front Office / reservations, maintenance, housekeeping, maintenance, human resources, security, handling guests` complaints, entertainment/animation, PR & show rounds ( fam trips/educational ), administration and including full responsibility of the F & B department together with the F & B Manager. This was a new position in the organizational structure and initially entailed the reorganisation of all the Food & Beverage department including the purchasing/control office, stores, kitchen, restaurant, bars/pool bar, entertainment /animation and conference/banqueting/outside catering ( including sales ) with a hands on approach. Compilation of cyclic and festive menus / program, preparation of monthly F & B cost reports, heading conference & banqueting (seminars, incentive, weddings, all types of parties/receptions, etc) including preparation of event orders / sales in the absence of secretary and introduction/heading of HACCP. Sales analysis and monitoring of income and expenditure is within budget. I was also entrusted to plan and set up a new outlet on the pool deck (outdoor & indoor pool with games room, squash / tennis courts, sauna & gym ) namely ‘Pizza Pazza’ Pizzeria from all aspects, opening of various tuck shops in different schools for a leading English Language Institute and introduction of various theme nights and other relative events for the hotel residents and to attract the local market. In order to retain standards I introduced and prepared training programmes / material for the respective department heads, periodical meetings and headed recruitment and other human resources related responsibilities. Deputized GM in his absence, duty management and co-ordinated duty management rotas.

Directly responsible for F & B management, Purchasing / Stores, Sales & Marketing, Maintenance, administration, banqueting, entertainment and assisting GM in all the hotel operation including day /evening duty management.

Overall management of San Giuliano Restaurant ( 1st Class, specializing in Italian & Mediterranean Food ) & Cafe Raffael ( serving pizza, pasta, salads, main dishes, etc ) reporting to Board of Directors. Duties entailed the full responsibility of all the operation F & B functions, Human Resources (Recruitment, Training, Staff Rotas, etc), market list/purchasing & storekeeping, maintenance, stock control & inventories, compiling of menus & menu planning, sales, cleaning, banqueting/reservations and Administration with a daily turnover of approximately 500 covers. The venue attracted a celebrity clientele including International Actors, Ministers, Singers, etc. I was also involved in a major refurbishment program of both restaurants during the tenure of my employment. .

Heading HR functions, processing of payroll, maintenance of employees’ personal files, engagements, monthly inland revenue return forms, etc. Was also responsible for banking, accounts related work and supervision over front office cashiers. Part-time basis during last year of employment.