Country Operations Director
Gastronomica Me
Total des années d'expérience :17 years, 1 Mois
Spearheading country operations across a spectrum of dining formats including American fast casual, all-day dining, pizzeria, and upscale Japanese fine dining, demonstrating versatility and excellence in brand management.
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Achieved significant milestones in operational cost reduction through strategic initiatives, enhancing overall financial performance and profitability.
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Enhanced the bottom line by implementing effective cost-control measures and identifying new revenue opportunities.
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Elevated overall guest satisfaction through innovative service enhancements and continuous quality improvements.
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Attained notable achievements in food safety, ensuring stringent compliance with hygiene and food safety standards.
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Currently, I have been hired by Orion Holdings, Kuwait as the Country Head of Restaurant Operations. We have restaurant chains across Kuwait and have expansion plans in the entire GCC region. Currently based out of Kuwait I am overlooking the entire food & beverage operations for 6 high end restaurant concepts and 2 preopening projects.
Developed and maintained operational policies, procedures, and standards for each brand, ensuring operational excellence.
Led collaborative initiatives to promote excellence in guest service, resulting in significant improvements in guest satisfaction.
Spearheading the Food & Beverage operations at the key, Corporate special project within the company
•Started my career with The Oberoi Hotels with In Room Dinning Department, one of the biggest inventory in the city (550 rooms).
•Also managed the pool bar, The Executive Lounge & The service bar at the same time.
•Steered entire operations of the bar
•Deftly dealt with the suppliers, looked for new offers and products
•Assembled wine &cocktail list, attended various wines and spirit fairs in and around London
•Proficiently managed the cellar and supervised the bartenders for correct storing of the wines and maintaining cleanliness
•Competently controlled the stock levels by avoiding pilferage and spillages behind the bar
•Highlighted various promotions on monthly basis
•Imparted training to the service staff to enhance customer service and enhanced profits through suggestive selling
•Accountable for setting up of the restaurant.
•Instrumental in handling various sections in the F&B department.
•Ensured adherence to service quality standards and providing quality service and maintaining hygiene.
•Recommended food and beverage to the guests.