F&B General manager
Savoy Group Hotels & Resorts
Total des années d'expérience :19 years, 9 Mois
- Directing and coordinating activities of 370 team members, 14 restaurants and 150 retail stores in addition to 5 recreational areas.
- New products’ development / menu engineering / Costing & pricing.
- Conduct regular operations team meeting with all the HOD daily / weekly to discuss routine operational matters, sales targets, and guest feedback. (Minutes of the meeting to be sent to VP).
- Managing all activities day-to-day operations.
- Optimizing an Overseeing daily business operations.
- Developing and implementing growth plans.
- Monitoring and managing budgets.
- Improving revenue.
- Hiring employees.
- Evaluating performance and productivity.
- Analyzing accounting and financial data.
- Researching and identifying growth opportunities.
- Generating reports and giving presentations.
Directing and coordinating activities of 206 team members and 12 branches.
•Managing all F&B day-to-day operations.
•Optimizing and improving process flow routine to ensure faster growth capabilities.
•Development and implementation of department policies & SOP’s.
•Directing & coordinating internal business committees.
•Ensuring rigorous business standards and compliance with internal policies and quality assurance programs.
• Coaching, mentoring, & developing the assistant operations manager and area manager team.
• Conducting performance.
•I was fully in charge of opening new branches of startups.
Planning, developing, and guiding new restaurants’ concept toward long-term success.
- Restaurant startups, concept feasibility, and new business planning.
- Improving solutions for existing restaurants to help them reach higher returns.
- Troubleshooting for existing restaurants.
- Manage all vendors' contracts.
- Managing all F&B day-to-day operations.
- Implement policies & procedures.
- Establish targets & KPI's.
Directing and coordinating activities of 140 team members
•Full P&L & budget accountability
•Setting the annual operating plan and allocating business resources
•Property management and new projects development
•Optimizing and improving process flow routine to ensure faster growth capabilities
•Development and implementation of department policies & SOP’s
•Directing & coordinating internal business committees
•Managing all catering service functions and its respective allocations
•New products’ development / menu engineering / costing & pricing
•Ensuring rigorous business standards and compliance with internal policies and quality assurance programs
•Overlooking all CRM / PR & CSR activities
In addition, I was fully in charge of The Kuwait Towers renovation and re-opening plan a complex mandate encompassing: Property and design management - Recruitment - Budgeting - Licensing & government relations - Grand opening activities - Recruitment - Operations.
Overseeing the management of all catered events including food and beverages, equipment, and staffing
•Developing and monitoring budget and sales goals related to food and labor costs
•Marketing and selling Dean & Deluca catering services
•Reviewing production schedules and catering events to determine variety and quantity of foods to prepare
•Scheduling catering event requests weekly to determine procurement needs
•Creating special event menus for a variety of clients
•Maintaining food production records, reports, and department files as required
•Directing and coordinating activities of 165 staff-members
•Coaching, mentoring, developing & training the team
•Conducting performance appraisals
•Creating & Establishing a cost control system for food production & good’s flow management
At Dean & Deluca I played a major role in establishing the restaurant-café division while I was fully in charge of the catering operations.
& G.M. Lebanese Corner restaurants Specialized in Lebanese cuisine & Mass catering
Training Programs
•Lean Six sigma - Green Belt (Define, Measure, Analyze, Improve & Control) improve the quality of its processes by identifying causes of errors, working to minimize and correct future mistakes.
•United Champions master training program Food safety, shift planning, Labor management, P&L analysis, sales & marketing.
•HACCP & Food Hygiene
•Time management & leadership skills Organization, prioritization, goal setting, communication & planning
•Protocol Etiquette and hosting
Hotel Management & Food production on-Site courses