Director of Catering
Hyatt Regency Dubai & Galleri
Total des années d'expérience :21 years, 11 Mois
• Boosted sales by 20% and client retention by 15% through strategic catering alignment with market trends.
• Led teams to enhance event execution, significantly improving customer satisfaction.
• Negotiated contracts and optimized vendor management for cost-effective event operations.
- Leadership Pavilion is a place where the Sheiks & Leaders of Dubai/ UAE meet with the pavilions leaders, participate in panel discussion, and network across Expo2020.
Responsibilities:
• Managing the front office department at the Leadership Pavilion.
• Maintain a high morale and productivity as well as good communication within the front office as well as between other departments.
• Ensure that the updating and the input standards of profiles and reservations are correct.
• Monitor the level of service provided by the department (i.e. by analyzing the Guest Satisfaction Reports, and Complaint Forms) and constantly working on improving it through investigation, analysis and corrective action.
• Handle customer complaints and feedback according to standards ensuring complaints are recorded when necessary.
• Work in partnership with Reservations, Food & Beverage and Housekeeping to ensure guest’s needs are determined and met in regard to room requirements, dinning and meeting room’s arrangements.
• Communicate to colleagues the importance of meeting customer as well as regulatory & statutory needs.
• Ensure measurable quality objectives are established and actively participate in the review of these objectives
• Ensure the availability of resources, stationary & equipment for the Front Office desk.
• Ensure customer requirements are determined & met.
• Provide constant coaching, counseling and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization.
• Overall responsibility of managing and spearheading end-to-end business operations entailing functions of planning & management of events, weddings & catering department.
• Managing F&B and catering division including the department Budgeting, Cost Control and Menu selections.
• Following up the HACCP implementation
• Following up the B2B sales, review contracts of the F&B suppliers.
• Steering sales operations and monitoring the performance of the sales team.
• Discharging all functions pertaining to directing & following up facility management systems, events & wedding department, marketing & promotions, and payroll administration.
• Spearheading departmental process improvements and human resource management functions.
• Liaise with the different departments to make decisions for operational activities and set strategic goals.
• Plan and monitor the day-to-day running of the business to ensure smooth progress.
• Supervise staff from different departments and provide constructive feedback.
• Evaluate regularly the efficiency of business procedures and apply improvements.
• Manage procurement processes and coordinate material and resource allocation.
• Oversee customer support processes and organize them to enhance customer satisfaction.
• Review financial information and adjust operational budgets to promote profitability.
• Revise and formulate policies and promote their implementation.
• Manage relationships/agreements with external partners/vendors.
• Ensure the company runs with legality and conformity to established regulations
• Overall responsibility of managing and spearheading end-to-end business operations entailing functions of planning of the events & management of events, weddings & catering department.
• Managing F&B and catering division including the department Budgeting, Cost Control, ensuring selections of the right food menu for each event (Main Course, Salads, Desserts, Patisserie, Juices …etc.).
• Following up the B2B sales, review contracts of the F&B suppliers.
• Steering sales operations and monitoring the performance of the sales team.
• Discharging all functions pertaining to directing & following up facility management systems, events & wedding department, marketing & promotions, and payroll administration.
• Spearheading departmental process improvements and human resource management functions.
• Liaise with the different departments to make decisions for operational activities and set strategic goals.
• Plan and monitor the day-to-day running of the business to ensure smooth progress.
• Supervise staff from different departments and provide constructive feedback.
• Evaluate regularly the efficiency of business procedures and apply improvements.
• Manage procurement processes and coordinate material and resource allocation.
• Oversee customer support processes and organize them to enhance customer satisfaction.
• Review financial information and adjust operational budgets to promote profitability.
• Revise and formulate policies and promote their implementation.
• Manage relationships/agreements with external partners/vendors.
• Ensure the company runs with legality and conformity to established regulations
With expertise conducted and managed VIP Weddings at different Locations in Abu Dhabi & Al Ain.
•Played a pivotal role in establishing the biggest Emirati local kitchen.
•Significantly contributed to the establishment of wedding department of the organization right from scratch.
•Instrumental in setting up the wedding department showroom in Abu Dhabi.
Essayed an integral role in Zaabeel kitchen development & improvement.
•Spearheaded the full project of Zaabeel Kitchen which was the biggest private kitchen in the world - 500 Meter - with more than 350 chefs.
•Efficiently managed all functions in establishing the highest standards hospitality team to serve H.H.Sheik Mohamed Bin Rashid Al Maktoum (Rulers of Dubai).
•Managing & training of catering division on Budgeting, Menu Selection & Cost Control.
