michael aoun

FREE LANCE HOSPITALITY PROFESSIONAL
PREPARE FEASIBILITY STUDIES/RECRUITMENT/BUDGETING/MENUS
HOTELS AND RESTAURANTS FOR PRE-OPENING

- Manage and develop the hotel executive team, hold regular briefings and communication meeting with HOD Team.
- Drive the hotel budgets, and set other short -and long term strategic goals.
- Ensure costs are controlled and revenue opportunities are effectively sourced and delivered.
- Manage ongoing profitability.
- Ensure revenue and guest satisfaction.
- Led a solid talented team, executing corporate and brand standard strategies relating to all aspects of hotel operations food and beverage department, product quality, and service.

- Led a solid talented team, executing corporate and brand standard strategies relating to all aspects of hotel operations food and beverage department, product quality, and service.
- Positioned effectively the property in the market
- managed and led the revenues
- Deliver consistent superior financial results
- Established and maintained a superior experience environment in addition to a solid team satisfaction.

- Led a full brigade of 120 employees.
- Preparing all lists of equipment needed for the restaurants and kitchen.
- Following up on purchasing orders ensuring all goods are received.
- Preparing the action plan for the hotel opening and F&B outlets covering the smallest details.
- Following up on department printing items ie: front desk, accounting…
- Purchasing,
- Prepare and implement business plans for the sales department

- Managed the resort with a capacity of 1500 person sea side for events.
- One seafood restaurant of 200 seats, 1 Coffee Shop of 150 seats and a 90 chalets fully occupied around the year.

- 135 rooms, 5 F&B outlets including the famous Lebanese restaurant Awtar and 1 ball room of 400 person capacity.
- Pre-opening the hotel from A to Z.
- Preparing all list of equipment needed for restaurants and kitchen.
- Following up on purchasing orders ensuring all goods are received.
- Preparing the action plan for the hotel opening and F&B outlets including the smallest details.
- Following department printing items ie: front desk, accounting…
- Purchasing, housekeeping department, maintenance department, laundry…
- Prepare and implement business plans for the sales department

- 185 rooms with a multiple different outlets, Benihan famous Japanese restaurant 100 seats, La Brasserie coffee shop 120 seats, Italian Coccina restaurant 90 seats, La Casaba Lebanese restaurant with 120 seats.
- Leading the food and beverage teams consisting of 85 employees and generating excellent results all around the year.

- Preparing all menus, recipes, hiring staff, setup service standards, training for Food and beverage department, implementation of special events for outlets.
- Following up on cost control, and inventory related to F&B.
- Budget preparation,

- 3 huge ballrooms each with a capacity of 1500 person.
- Managing large Royal Family Weddings with up to 3000 guests.
- Catering outside towards Jeddah, Quassim and Damam.
- Leading the banquet team 150 employees and generating 70% of the hotel revenue.
- Executive chief steward managing all operations of food and beverage, supplying all outlets including 3000 cover in banquet, indoor and outdoor, responsible for all operating equipment related to banquet and catering, kitchen, restaurants, with monthly inventory for all equipment.
- Banquet Maître D’hôtel, attending all banquet events (indoor and outdoor).
- Managing staff to work in each event, ordering the equipment needed for each event, follow up on the service standards, communicating with the host.
- Restaurant Manager, for a restaurant of 250 seats, managing the staff schedule, looking out for the service standards, attending to guests’ comments, Inventory, staff training.

HOTEL PRE-OPENING (TASK FORCE):