Country Operations Manager
Gastronomica ME
مجموع سنوات الخبرة :16 years, 7 أشهر
Responsible for Kuwait operations of the company, present in 6 countries across the GCC. Approximately 50% of company assets and revenue generation emanating out of Kuwait alone. In situ 40 pax HO staff and departments and over 550 operational staff and growing. Reporting to Executive VP based in Dubai.
•Full operational responsibility of; BRW, Burger Boutique View, Burger Boutiqe Arraya, Burger Boutique Black Edition, Cocoa Room, Nomad Kitchen, Open Flame Kitchen & Slider Station
•Launched Burger Boutique View and currently in the pre-launch stage of Cocoa Room and White Robata, located in Jaber Al Ahmad Cultural Center. Will be launching another Burger Boutique in Jahra, end of October. Working on relocating our central kitchen facility to a new 2300 m2 location
•Personally spear-heading over-seas recruitment initiatives and opening new recruitment markets for the company and country
•Preparing brands, departments, materials and Kuwait operations over all for next phase of expected growth
•Strategic development of brands and people within my scope of influence
Majority shares of Istanbul Doors Group were sold to D.ream. Former Area Manager title continued until September of 2013 which afterwards was changed to Business Unit Manager for all Area Ops Managers and Directors. Directly reporting to the COO of D.ream Group.
•Area of responsibility changed to cover the Carlotta brand of restaurants, Gina, Vogue & Tom’s Kitchen
•Full budgetary and operational responsibility of all restaurant operations under my jurisdiction and assigned up and coming new ventures
•Responsible for the hiring, training, success and retention of all local and international operational staff
•Responsible for the periodic up-keep, maintenance and efficient operations of all units
•Successfully opened and operated Tom’s Kitchen in Zorlu Center
•Completed 90% of the Da Mario Kalamış project before handover
•Appointed as acting General Manager of Zuma Istanbul as well again for a 6 month transitionary period
to an area ops position with operational responsibility of Zuma Istanbul, Da Mario, Ca ‘d’Oro restaurants and two up and coming operations into the market. Directly reporting to the CEO.
•Full budgetary and operational responsibility of all restaurant operations under my jurisdiction and assigned up and coming new ventures
•Responsible for the identification and hiring of all staff for the operations
•In charge of over 20 million TL of gross operational revenue amounting to appx one fifth of Doors Group annual revenues and over 130 personnel
•Responsible for the periodic up-keep, maintenance and efficient operations of all operational units
•Given the responsibility of opening a second Da Mario Italian restaurant on the Asian side of Istanbul and also bringing and opening the Tom’s Kitchen restaurant brand into the Istanbul market
Full operational responsibility of this award winning multi-national, contemporary Japanese restaurant. Directly reported to the Board of Director’s of Istanbul Doors Group and to Azumi International.
•Full budgetary responsibility; increased cover figures to appx. 60, 000 per annum with an increase of 20% and total gross sales to appx. 12 million TL per annum with an increase of 35%, making Zuma Istanbul one of the most profitable brands in Istanbul Doors Group
•Responsible for the hiring, training, success and retention of all local and international operational FOH/BOH personnel for the brand
•Responsible for the procurement and logistics of certain operational equipment and supplies from foreign markets, building solid relationships with foreign companies and purveyors
•Maintained all operational communications and reporting between the founding partners
•Firmly established Zuma Istanbul as one of the best restaurant operations in the city
Responsible for the corporate structuring and daily operation of the company and helped develop the “Tom Tom Street” urban renovation project, located in the “Beyoğlu” district of Istanbul.
•Founded the corporate operational policies and procedures for the company and its brands
•Hired all administrative and operational personnel for the company and conducted the necessary trainings
•Created two new restaurant brands, a bar, a retail boutique and developed and re-launched two more restaurants/bars with different concepts
•Engineered all of the F&B recipes/menus for the properties and trained the kitchen staff
•Created a central purchasing department, storage facilities, re-structured three restaurant kitchens
Responsible for all food and beverage operations for this 400 room property, with 14 banquet/conference/meeting rooms and over 2000 square meters of banqueting space, 4 multi-concept restaurants, 2 bars and gross annual revenues of approximately $4.5 million, and reporting to the GM
•During my tenure with the property, increased all F&B GSI composites across the board and implemented an F&B GSI tracking & incentive system
•Instituted a rigorous on-going F&B training program, which resulted in a reduction in labor and an increase in guest satisfaction scores
•Re-structured the entire beverage pricing/program, re-organized par stock and reduced inventory levels
•Was the first Starwood property in Turkey to create a very detailed Wines of the World program
•Scored a perfect F&B score for the first time, during the internal audit by the owning company
•Increased our food hygiene & sanitation scores and became eligible for a higher level industry certification
In charge of food and beverage operations for the first W property in the EAME regions, with 134 rooms, an award winning signature restaurant “Spice Market” by Jean Georges Vongerichten and an award winning lounge/night club the “W Lounge”, with gross annual revenues of approximately $5 million, and directly reported to the GM
•Increased GSI scores in B&F over all with appx. 2 points in food quality/service quality levels alone for the first time since the opening of the property, thus resulting in one of the highest OSATs in Starwood
•Implemented new incentives and service initiatives in the W Lounge and with the assistance of the owning company, positioned the W Lounge as one of the trendiest and most profitable clubs in Istanbul
•Successfully participated in the corporate economical contingency plan and minimized expenditures
•Maintained excellent communications and relationship with Jean George’s company Culinary Concepts based out of New York
•Re-organized and administered the entire beverage flow and implemented control mechanisms in all outlets and minimized waste and increased revenues
•Ran the division profitably for the first time since the opening of the property in April 2008
The Regent Palms (5*), Restaurant Manager, Providenciales, Turks &
of operations for this 72 suite resort’s tropical fusion cuisine, fine dining Parallel 23 restaurant and the Green Flamingo bar, with combined annual gross revenues of approximately $2.5 million and directly reporting to the Director of
Directed and re-structured the entire restaurant & bar operation of this award winning, 180 cover (seasonal), fine dining establishment, with gross annual revenues of over $1.5 million, and directly reported to the owner
•Successfully lowered the beverage cost by over 5%
•Effectively managed to clear the past deficit of the restaurant in under one year
•Streamlined the FOH of the operation, took a quality versus quantity approach and lowered labor costs
•Generated additional income by selling the restaurant and private dining room space for private parties, business meetings and by organizing cigar-dinners, wine-dinners and celebrity Italian chef dinners
•Implemented a concierge incentive program with the leading hotels of the area and increased profits
•Developed a 300 bottle wine list and won Wine Spectator’s “Award of Excellence” for 2006 & 2007
Personally in charge of over-seeing the management of the nationally acclaimed and award winning, 100 cover,
fine dining restaurant “CAV”, with gross annual revenues of over $1.5million, and directly reported to the owner
•Directly responsible for the management and scheduling of over 20 employees
•Responsible for preparing training manuals, and providing training for the bartenders and the rest of the floor-staff in food & beverage service standards, alcohol handling & awareness, table maintenance, and wine & liquor knowledge
•Entirely in charge of all wine/beer/liquor/beverage purchasing, and beverage inventory control for the restaurant
•Acting wine/liquor specialist of the restaurant, and in charge of up-keeping and developing the restaurant’s wine cellar
•Responsible for booking, organizing, and administering all private parties, social/business functions, and banquets
Responsible for managing this 495 room hotel’s only 5* award winning, 100 cover restaurant and bar “Q56”, and the Room Service department, having combined gross annual revenues of over $4.5million, and directly reported to the Director of F&B and the EAM
•Responsible for directly managing over 40(unionized) line employees, 2 restaurant managers, and the handling of their scheduling and payroll
•Personally in charge of the restaurants, Wine Spectator’s “Award of Excellence” winning 200 bottle wine list
•Actively involved in lowering the beverage cost, through strict implementations of beverage control policies
•Further developed the existing database of corporate clients and the e-mail database, in order to attract additional business
•In charge of inventory control, and the end-of-month inventory reporting for my departments, and the occasional inventory of the Purchasing department’s wine/beer/liquor store-room
Completely managed the over-night operations of this 500 room hotel, which was re-branded as a Hyatt, and directly reported to the Director of Rooms
•Provided considerable assistance in the opening of this brand new property by re-structuring the front
office operation to comply with Hyatt standards
•Personally trained the FOM and all new staff in the usage of Fidelio
•Oversaw the activities of all over-night employees, departments & outside contractors
•Developed and implemented an “executive summary” report for the steering committee members
•Responsible for the development of executive and corporate reports, and financial summaries
•Ensured effective communication throughout the hotel and maintained security arrangements
Managed the operations of the Front Office, AM & PM shifts of this 500 room hotel, and directly reported to the FOM and Director of Operations
•Responsible for the weekly on-going Raffles Difference Training Program
•Substituted as acting Night Manager on the week-ends
•In charge of the Guest-Data-Quality program, developed to assist Sales & Marketing
•Maintained Total Quality Management in all areas of Front Office operations
Helped in managing the operations of this 125 cover restaurant, having gross annual revenues of over $5 million
Supervised the preparation of side work and the timely opening/closing of the restaurant
Responsible for scheduling, shift assignment, and inventory control
Assisted in providing food and beverage service training for the wait-staff
Monitored turnover, addressed customer complaints and ensured a smooth operation
The Marmara Collection Bodrum
Transferred to The Marmara Bodrum Hotel and conducted all over-night front desk activities for this 110 room luxury boutique property and reported to the GM
Assisted the owners and executive management in the opening of this property, which was voted one
of the top 100 luxury boutique hotels of the world
Managed all guest and business accounts, and prepared nightly reports for senior management
Carried out detailed check-ups of daily front desk transactions and other departments for financial accuracy
Took on managerial responsibilities in the night manager’s absence
The Marmara Collection Istanbul
Managed guest check-outs, billing and all financial transactions for this 501 room property and reported to the FOM
Continuously monitored guest balances, expenditures and credit limits
Balanced accounts and prepared executive reports
Managed the complete night audit process for the Front Office
Controlled and balanced daily departmental revenues for the hotel and other independent