Head of Events / Hospitality
Sobha Realty
Total years of experience :23 years, 6 Months
MAIN ACHIEVEMENTS & EFFORTS
Restructuring the department.
Achieving the doubled increase on budget vs 2016.
28% increase in revenues vs STLY.
Setting up the events systems, opera, HIS, ESS and booking channels.
Streamlining procedures and SOPs for the entire events/groups.
On-going efforts to position the conference centere in the high-end events/groups destination in Dubai.
OTHER ACTIVITIES & RESPONSIBILITIES
Leading a team of 12 colleagues from events, groups and catering departments.
Oversee the day to day events, revenue and groups activities.
Implement action plans and set team targets.
MAIN ACHIEVEMENTS & EFFORTS
Pre-opening / Opening of the complex ( St Regis, W and Westin) Banquet OS&E orders, meeting rooms structure.
Setting up the events department, opera, systems.
Streamlining procedures and SOPs for the entire events/groups.
On-going efforts to position the complex in the high-end events/groups destination in Dubai.
OTHER ACTIVITIES & RESPONSIBILITIES
Assist in leading and supervising a team of 12 colleagues from events, groups and catering departments.
Oversee the day to day events, revenue and groups activities.
Implement action plans and set team targets.
Guard the efficiency/productivity and the company results: Draw up plans and budget concepts (revenues,
costs, etc.); Safeguard the realization, tracing and adjustment of deviations; Developing improvement
actions, carry out costs savings; Guard/ controlling of cost price Delivering of data and proposals
for the budgets and investments. Safeguard quality of operations (internal & external audits) Manage
the various Department Heads -Coordinate planning of Department Heads and Assistant Managers with
regard to time-tables, work schedules, employment of employees within the different services; solving
of bottle necks; -Coordination of the execution of activities via instructions to the Heads of Departments/
Assistant Managers, supervision of the execution; -Determination of the workforce, recruitment and hiring
of new staff, supervision of sufficient introduction, execution of performance reviews and training of staff. -
Accountability for responsibilities of department heads in their absence.
• Leads and conducts the Internal Audit assignments as per plan.
•Evaluates the soundness, adequacy and effectiveness of internal controls.
•Performs specific audit procedures and prepares work papers documenting the audit procedures performed.
•Determine if all aspects of the operations are being performed in the most efficient and effective manner.
•Investigate and recommend actions to be taken when there are weaknesses in financial and operational control.
•Assists the Chief Audit Executive in the planning, organizing, directing and monitoring of the Internal Audit operations.
•Assign work to Internal Auditors, review their working papers and reports, and be responsible for their on the job training and supervision.
•Responsible for the continuous development and maintenance of audit programs.
•Maintains the company’s standard for the Professional Practice of Internal Auditing and the Code of Ethics developed by company.
Responsible for achieving the yearly set banqueting budget and managing the day yo day operation of banqueting and conference department in order to meet and exceed guests' needs and business requirements while ensuring strong talent engagement and adherence to service standards and operating procedures hunting new leads from the market, in addition to sales calls for the loyal guest
Responsible of increasing the revenues.
Following and setting up the standards of service.
Maintaining guest experience index (GEI) as per company standard.
Assuring and improving room delivery timings.
Managing and making sure the team is committed and motivated.
Managing mini bar team, several projects on preventing loss and increasing revenues.
Implementing new munchie box items throughout the year in order to stay up to date.
Creating and Implementing the Executive lounge ( WIP Lounge).
Setting up SOP'S and HID's for the lounge.
Lounge Concept and Menus.
Day to day Operation for in room dining and the lounge.
Managing the team.
Day to day operations, service standards.
Pre-opening teams, set up for the restaurant. Menus, beverage menus.
Recruitment, Training's, SOP, HID.
All day dining restaurant
Checking food quality, patient tray line.
Writing sub menus.
Checking diet orders accordingly with Dietitians instructions.
Food tray line checking and supervision.
General management and operation of the area.
Renovation and implementing the micros, computerized inventory.
Inventory, sales and marketing of the cafe.
Part time job
BA in Hotels and restaurants management. Food and Beverage courses and training's. Management training at local hotels
Food Production specialism for 3 years. Intermediate food production courses. over 120 days on sire training's .
