Director of Hospitality & Food Services
university of Regina
Total years of experience :32 years, 1 Months
• Hospitality Services Director for the University Campus & Residences, 12000 client base - Management of the entire Operations
• Managing Accommodations, Food & Beverage, Sales & Marketing, Finance and Maintenance - 4 HOD’S reporting into me
• Business Solutions for a comfortable Life style Living and Food Service Experience.
• Solutions for all Hospitality projects - Concept& Design, Turnkey& Management solutions
• Responsible for Payroll, Budget, Financial analysis, PNL & Bottom Line
• PR, Marketing, Media Launch, planning of marketing strategies.
• Director of Operations for the group - Total Management and Business Solutions for Wine Café’s and Retail ventures. Turnkey Management including concept & design
• Company Formation & Legal Procedures of Registration. JV facilitation for the American Investors with an Indian Company. Business Development of new ventures - Food & Beverage Cafes, Lifestyle & Retail venues. Real Estate sourcing and lease deed process
• Business Plan and 5 year financial projections. Conceptualization and design of - Retail & Lifestyle concepts (including Wine Bars, Lounges & Retail venues). PR, Marketing, Media Launch of project, Planning of marketing strategies to launch the product. Budget planning, forecasts and bottom line performance
• Head of Operations for the group - Total Management and Hospitality Solutions Hotels, Guest Houses & Serviced Apartments and Retail ventures.
• Business Development of a new ventures - Food & Beverage, Lifestyle venues & Furnished Apartments
• Pre opening & Post opening solutions for all Hospitality projects - Concept& Design, Turnkey& Management solutions - including 4 Hotels & 8 Luxury Apartments
• Conceptualization and design of - Retail & Lifestyle concepts (including Bars, Lounges, Night clubs & Retail venues)
• Travel, Accommodation & Services
• Handling all Purchase and Inventory lists & control
• Front & Back of House Operations
• PR, Marketing, Media Launch of project, Planning of marketing strategies to launch products.
• Human Resource solutions - hiring and training
• Implementation of Standard Operating Procedures and Standards of Performance
• Budget planning, forecasts and bottom line performance
Director
Concepts& Design, Hotel & Resorts and Management Consultancy
• Total Management and Hospitality Solutions for Hotels, Guest Houses & Serviced Apartments and Retail ventures.
• Wine & Spirits Education & Hospitality Management Workshop & Training
• Hotel Management and F&B Management Training & Development
• Beverage & Bar Operations - Training. Trained over 600 students
• Restaurants and Bars Conceptualization and Set -Ups
• Hotel Concepts & Set Up, for 6 F&B Restaurants & Bars, of a Retail Shopping Mall & 4Star Hotel, Southern Sun, Dubai, UAE - Opening in October 2006.
• Hospitality Management and Training Consultants
• Total BPO Solutions
• Conducting Quality and Training workshops in Hospitality Management and F&B Management
Ched de Bar June99-November2000. Bar Manager Nov 2000 - 2002
November 2002 to January 2004 - Beverage Manager “One& Only” Royal Mirage/ Operations Manager “Arabian Court”
•Pioneer team member of the pre-opening team, for the extension of the One&Only Royal Mirage, namely the ‘Arabian Court’ (175rooms) and the ‘Residence&Spa’ (48rooms)
Promoted to Operations Manager of the Arabian Court Hotel - Handling: Rooms Division, F&B, House Keeping, Facilities management, Staff complex & Serviced apartments, Security Measures
•Beverage manager for the One&Only Royal Mirage, which includes 3 Hotels (17 bars) and F&B Operations Manager for the Arabian Court Hotel.
•Performing all the above mentioned duties and overlooking the F&B and Hotel operations of the Arabian Court
•Worked in a dual role as Operations Manager for the Arabian Court Hotel and Beverage Manager for the One&Only Royal Mirage Resort.
•Reporting to the General Manager / Hotel Manager
•Total of 160 staff reporting to me
November 2000 to October 2002 - Operations Manager / Bars Manager
•Upon successful opening of the resort, was promoted to Bars Manager for the hotel and Operations Manager of a 800 cover, up-market stylish nightclub ‘Kasbar’
•Overall management of the operations of ‘Kasbar’ - Dubai’s premiere nightclub
•Implementation of standard operating procedures and standards of performance
•Budget planning, forecasts and bottom line performance
•Planning of marketing strategies, so as to increase revenue
•Extensive departmental training
•Office administrative duties (fax, memos, letters, etc.)
•Preparing staff duty roster and events schedules
•Handling customer service related issues such as guest complaints, preferences and ensuring optimum guest satisfaction at all times
•Personal interaction with high profile guests and dignitaries
•Organizing high profile events (press conferences, fashion shows, parties, etc)
•Worked in a dual role as Bars Manager for the hotel and Operations Manager for ‘Kasbar’
May 1996 to December 1998 - Maitre’D / Assistant Operations Manager
• Upon successful opening of the restaurant was promoted to Maitre’D - Operations Manager of the restaurant
• Inventory controls and orders
• Hosted cultural and social events, corporate and business functions, including diplomats and dignitaries
• Maximum utilization of resources to increase bottom line
• Introduction of fusion cuisine and creative cocktails (2 of my cocktail recipes have featured in ‘Bartender’, a popular hospitality publication)
• Total of 25 staff reporting to me
February 1995 to April 1996 - Bar Supervisor
• Was hired to re-open this newly renovated restaurant in Rockefeller Center, New York City
• In charge of all purchases, stocking and dispensing of beverage items for the restaurant
• Costing and par stock controls
• Creation, selection and implementation of beverage and wine lists for the restaurant
• Hands on experience behind the bars, to dispense all beverage orders and serve guests
Management Trainee (Kitchen Operations)
• Training program for kitchen operations with the Taj Group of Hotels
• Basic and specialized training in production and management operations
Italian Cook (Kitchen Management Trainee) / Specialty Kitchen
• Preparation of appetizers, main course and desserts
• In charge of food inventory, cost control and requisitions
• Developed food production skills and management techniques to understand the product better
Hotel Management - FO/HK/F&B