Senior Sales and Marketing Manager - Hard Rock Cafe Sharm & Hard Rock Cafe Nabq
Hard Rock Cafe
مجموع سنوات الخبرة :24 years, 8 أشهر
Position: - Senior Sales and Marketing Manager - Hard Rock Cafe Sharm & Hard Rock Cafe Nabq
Reporting to: - Executive Director
Company: - Hard Rock Cafe
Country:- Sharm el Sheikh - Egypt
Employment Date:- December 2013 until present
Property website: - www.hardrock.com/sharmelsheikh www.hardrock.com/nabq
I am responsible for management of all sales and marketing activities for both Restaurants / Night Clubs as well as managing the co-ordination of activities and promotions between the two branches..
Position: - Assistant General Manager - Sales & Restaurant Manager
Reporting to: - General Manager
Company: - Little Buddha Sharm
Country:- Sharm el Sheikh - Egypt
Employment Date:- March 2011 to December 2013
Property website: - www.littlebuddha-sharm.com or www.facebook.com/littlebuddhassh
Position Responsibilities:-
• Managing all aspects of the Outlet Operation for both the Restaurant/Bar/Sushi Lounge and the Nightclub
• Proposing and co-ordinating all Sales and marketing Initiatives with MICE corporations, Tourism Companies and Hotels as well as local print media, including magazines, flyers and banner,
• Social Network Management including Facebook, Twitter, Myspace, Pintrest
• Handling Guests comments and complaints
• Planning, coordinating and running events with international DJ's including arranging sponsorship for flights and hotels
• Ensuring that the Operation and Marketing initiatives meet the international standards of the owning company George V Eatertainment (Buddha Bar., Little Buddha, Bushido)
• Every duty relating to Restaurant and Club Management
Position: - Senior Assistant Food and Beverage Manager INCHARGE
Reporting to: - General Manager
Hotel: - Sharm Grand Plaza Resort
Country: - Sharm el Sheikh - EGYPT
Employment Dates: - November 2009 - October 2010
Hotel website: - www.sharmgrandplaza.com
Property Overview: - 5 Star Resort, 548 Guest Rooms, 6 Restaurants, 7 Bars and 24 Hour Room Service, 1 meeting Room / Banquet Suite seating 1500 Theatre Style/500 dinner seating,
5 Outdoor Swimming Pools
Department Staffing: - 82 Food and Beverage Service Staff, 55 Kitchen Staff and 30 Stewards
Position Responsibilities: -
I was the Manager In charge of the Entire Food and Beverage Division during the time I was based at this property
• Managing all aspects of the F & B department including staff recruitment, purchasing, operation and product development, budget finalization and training
• Planning opening of 5 new Restaurants, 1 Pub / Disco and new beach bar - from planning stage with technical drawings, to equipment quotation, through to purchasing
Position: - Food and Beverage Manager
Reporting to: - General Manager / Owner
Position: - Senior Sales and Marketing Manager - Hard Rock Cafe Sharm & Hard Rock Cafe Nabq
Reporting to: - Executive Director
Company: - Hard Rock Cafe
Position: - Hotel Management Consultant - In charge of 3 - 5 Star Division
Reporting to: - Owner
Company: - ICE Hotel Consultancy
Country: - Sharm el Sheikh / Cairo - EGYPT
Employment Dates: - April 2008 - May 2009
Reason for leaving: - Owners sale of Company
Position Responsibilities: -
• Visiting Properties and completing initial assessments with the designated manager from the hotel
• Producing action plan of activities and quotes for the hotel financial approval
• Completing Mystery Guest and Mystery Diner Inspections
• Completing Mystery Guest and Mystery Diner Reports and Action Plans
• Presenting Proposals and Reports to Hotel Owners / Management
• Completing Training Plans and Training Staff in Training Techniques
• Completing audits on procedures and standards within properties
• Providing advice and guidance on Interview Techniques and offering advice on Departmental Structure
• Health and Safety Audits - Survey - Reports and Presentation of Reports to HACCP Standards
• Involved in the initial meeting through until the final billing
• Follow up with the client for satisfactory completion of service
• SOP implementation and management training in set-up of standards
• Involved in pre-opening and planning of outlets and resorts
• Training of Staff in the Hotels Division to ensure compliance with company procedures and inspection standards
• Staff selection and Recruitment, Scheduling and review of work
• Introduction of ISO 9001
Position: - Assistant Food and Beverage Manager INCHARGE
Reporting to: - General Manager
Hotel: - Hilton Sharm Waterfalls Resort
Country: - Sharm el Sheikh - EGYPT
Employment Dates: - November 2007 - April 2008
Reason for leaving: - Company Failure to apply for work Permission
Hotel website: - www.hilton.com/sharmwaterfalls
Property Overview: - 5 Star Resort, 401 Guest Rooms + 8 Suites, 5 Restaurants, 4 Bars and 24 Hour Room Service, 1 meeting Room, 7 Outdoor Swimming Pools
Department Staffing: - 120 Food and Beverage Service Staff, 55 Kitchen Staff and 24 Stewards
Position Responsibilities: -
I was the Manager In charge of the Entire Food and Beverage Division during the time I was based at this property
• Managing all aspects of the F & B department including staff recruitment, purchasing, operation and product development, budget finalization and training
• Final Planning and Running of Christmas and NYE celebrations
• Negotiation of Beverage contracts with suppliers
• Ensuring the hotel met all Hilton worldwide Food and Beverage Service and Production Standards
Position: - Food and Beverage Manager
Reporting to: - Regional General Manager / Emaar Leisure Corporate Golf Advisor
Hotel: - EMAAR - Arabian Ranches Golf Club on behalf of Jebel Ali International
Country: - Dubai - United Arab Emirates
Employment Dates: - November 2005 - November 2007
Reason for leaving: - Opportunity in Egypt
Hotel website: - www.arabianranchesgolfdubai.com
Property Overview: - 11 Guest Rooms, 5000 Arabian Ranches Villas, 500 Golf Club Members, 200 Corporate Members, Golf Academy with par 3 Golf Course F & B, 18 Hole Golf Course with on-course F & B, Members Bar, All Day Restaurant, Outdoor Terrace Restaurant and Bar, Hole 18 Terrace, 24 Hour Room Service, 4 Conference Rooms and Banqueting up to 3000
Department Staffing: - 110 Food and Beverage Service Staff, 28 Kitchen Staff and 10 Stewards
Position Responsibilities: -
When I started at Arabian Ranches a soft opening had been completed but I ran the actual opening of the Club House along with the Inauguration celebrations and launch of the Par three course at the Academy Clubhouse.
I took a fledgling Food and Beverage operation that was making 1 Million AED a year to a healthy Food and Beverage Business that was making in excess of 2 Million AED a month in under 2 years. While officially my job title was as an assistant food and beverage manager although I ran the entire food and beverage division for 2 years alone.
• Implementing and Maintaining Operational Standards,
• Promoting, booking and running events such as Wine Dinners, Live band performances, weekly quiz nights, Members Events, Christmas and New years eve, Easter, Eid
• Inventory Management - Controlling stock levels for liquor, food, cleaning products, crockery, cutlery, glassware, dry goods, consumables
• Communication - Liaising with the operating company, Jebel Ali and the club owners, Emaar
• Human Resources - Staff recruitment, interviews, Training and Development, Appraisals, Disciplinary Procedures, Staff Rewards and incentives - Rota's, Holiday planning and staff transportation
• Financial and Cost management - Budget planning and staff forecasting for 2007, Staff forecasting on a daily basis, Cost Control, Menu costing, Beverage costing,
• IT management - Liaising on a weekly basis with the POS system providers with regards to any IT issues that have arisen
• Customer Relationship Management - Providing an atmosphere that is suitable for both the Golf Club Members, Emaar home owners and Club Visitors, along with Corporate Golf Clients, Wedding Guests and Executive members of both Emaar and Jebel Ali
• Sales and Marketing - everything that we promoted was done in house, I was directly responsible for all function sales, from the initial contact to the issuing of contracts and function sheets to the follow up and chasing of payments as well as internal and external marketing for the F & B Department
Position: - Restaurant Manager
Reporting to: - Director of Food and Beverage
Hotel: - The Hotel Jerome
Country: - Aspen, Colorado - United States of America
Employment Dates: - November 2002 - June 2004
Reason for leaving: - Visa Expiration
Hotel website: - www.hoteljerome.com
Property Overview: - Located in the Heart of Aspen, Co since 1889, a member of small leading hotels of the world, Charter member of Historic Hotels of America, AAA Four Diamonds, Top 100 Hotels in USA and Canada. 93 Rooms and Suites, 3 Restaurant and 2 Bars
Department Staffing: - 59 Food and Beverage Service Staff
Position Responsibilities: -
In the Capacity of Restaurant Manager I was directly responsible for the day-to-day running of Jacobs Corner (Breakfast, Lunch Restaurant), The Century Room (fine dining Dinner Restaurant), The J-Bar (popular local Sports Bar), The Library Bar (Cigar and Cocktail Bar), In-Room Dining (24 hour operation), Jacobs Lounge (none-Smoking Cocktail and Wine Bar) and The Garden Terrace (seasonal Outdoor Dining Operation)
• Scheduling,
• Staff Recruitment,
• Training and Development,
• Liquor and Wine Ordering, Monthly Inventories,
• Departmental Marketing and preparing Quarterly Financial Summaries for Presentation to the Food and Beverage Director and then the Hotel owners.
• Introduction of a Working Training Manual into all outlets, which reduced guest complaints by 90%,
• Lowering Staff Turnover with the introduction of monthly incentive schemes,
• Reduction of Liquor Inventory by 50% to meet Beverage cost/perpetual on a consistent basis,
• Introduction of Liquor Controls and Transfer Procedures,
• Introduction of Happy Hour for quiet times and Après Ski,
• Designing and introduction of Martini and cocktail lists into the Bars,
• Introduction of Food and Beverage Compendiums (directories) into the guest rooms
• Introduction of Par Stocks and bottle for bottle requisition procedures for greater stock control.
I was also part of the team that programmed and Installed the new Micros 9700 system and the Open Table restaurant reservation and On-line booking System
Position: - Conference and Banqueting Manager
Reporting to: - Financial Director
Hotel: - The Welcombe Hotel and Golf Course
Country: - Stratford-Upon-Avon - United Kingdom
Employment Dates: - June 2002 - November 2002
Reason for leaving: - Temporary Position while waiting for Visa for USA
Hotel website: - www.menzies-hotels.co.uk
Property Overview: - 78 Bedrooms, 11 function Rooms, Fine Dining Restaurant, 24 hour room service, Cocktail Bar, 18 Hole Championship Golf Course and Club House, 157 acres of Grounds, Preferred Wedding Venue
As the Conference and Banqueting Manager I ran the entire Food and Beverage Department reporting to the Financial Director who was responsible for the running of the hotel on behalf of the owner. When I worked at this hotel it was a privately owned business, with the owner, a French Countess Living permanently living in the hotel. I also did regular Duty Manager shifts.
Position: - Deputy Restaurant Manager
Reporting to: - General Manager
Hotel: - The Alveston Manor
Country: - Stratford-Upon-Avon - United Kingdom
Employment Dates: - August 2000 - November 2001
Reason for leaving: - Redundancy - Job Title deleted throughout the Hotel Chain
Hotel website: - www.macdonaldhotels.co.uk/alvestonmanor
Property Overview: - 113 Bedrooms, 10 Conference Suites, 1 ballroom, 1 Private Dining Room, 24 hour Room Service, Fine Dining Restaurant, Cocktail and Cigar Bar, Preferred Wedding Venue, Local pre-theatre Dinner venue
I was responsible for the day to day running of the Restaurant and Bar Operation as well as pre-theatre dinners, Room Service and Private Dining Operation. I was made redundant when MacDonald Hotels took over the chain from Forte Hotels. I also did regular Duty Manager shifts.
Position: - Assistant Food Services Manager
Reporting to: - General Manager / Food Services Manager
Hotel: - The Moat House
Country: - Stratford-Upon-Avon - United Kingdom
Employment Dates: - October 1998 - June 2000
Reason for leaving: - Career Progression / Experience ( I had worked at this hotel since 1995 (since I was 15) and had been promoted from waitress through to Assistant Food Services Manager)
Hotel website: - www.ichotelsgroup.com
Property Overview: - 259 Bedrooms, 15 Meeting Rooms, 1 ballroom (Seated up to 1000 people), 1 Buffet restaurant, 1 A la carte restaurant, 1 terrace (Summer Only), Lounge Bar, Sports Bar, 24 Hour Room Service
When I worked at this hotel it was part of Queens Moat House Hotels and has since been sold to Holiday Inn. I was in charge of Room Service, both the Buffet and A la carte restaurant, the Terrace and the Lounge bar. I also did regular Duty Manager shifts.
I ran the department for 6 months in the absence of a Food Services Manager. I decided to leave to gain more experience as this was the first hotel I had worked in and had worked my way up from age 15 to the position of the YOUNGEST MANAGER in the CHAIN.
Country:- Sharm el Sheikh - Egypt
Employment Date:- December 2013 until present
Property website: - www.hardrock.com/sharmelsheikh www.hardrock.com/nabq
I am responsible for management of all sales and marketing activities for both Restaurants / Night Clubs as well as managing the co-ordination of activities and promotions between the two branches..
Position: - Assistant General Manager - Sales & Restaurant Manager
Reporting to: - General Manager
Company: - Little Buddha Sharm
Country:- Sharm el Sheikh - Egypt
Employment Date:- March 2011 to December 2013
Property website: - www.littlebuddha-sharm.com or www.facebook.com/littlebuddhassh
Position Responsibilities:-
• Managing all aspects of the Outlet Operation for both the Restaurant/Bar/Sushi Lounge and the Nightclub
• Proposing and co-ordinating all Sales and marketing Initiatives with MICE corporations, Tourism Companies and Hotels as well as local print media, including magazines, flyers and banner,
• Social Network Management including Facebook, Twitter, Myspace, Pintrest
• Handling Guests comments and complaints
• Planning, coordinating and running events with international DJ's including arranging sponsorship for flights and hotels
• Ensuring that the Operation and Marketing initiatives meet the international standards of the owning company George V Eatertainment (Buddha Bar., Little Buddha, Bushido)
• Every duty relating to Restaurant and Club Management
Position: - Senior Assistant Food and Beverage Manager INCHARGE
Reporting to: - General Manager
Hotel: - Sharm Grand Plaza Resort
Country: - Sharm el Sheikh - EGYPT
Employment Dates: - November 2009 - October 2010
Hotel website: - www.sharmgrandplaza.com
Property Overview: - 5 Star Resort, 548 Guest Rooms, 6 Restaurants, 7 Bars and 24 Hour Room Service, 1 meeting Room / Banquet Suite seating 1500 Theatre Style/500 dinner seating,
5 Outdoor Swimming Pools
Department Staffing: - 82 Food and Beverage Service Staff, 55 Kitchen Staff and 30 Stewards
Position Responsibilities: -
I was the Manager In charge of the Entire Food and Beverage Division during the time I was based at this property
• Managing all aspects of the F & B department including staff recruitment, purchasing, operation and product development, budget finalization and training
• Planning opening of 5 new Restaurants, 1 Pub / Disco and new beach bar - from planning stage with technical drawings, to equipment quotation, through to purchasing
Position: - Food and Beverage Manager
Reporting to: - General Manager / Owner
Company: - Katameya Heights Golf and Tennis Resort
Country: - Cairo - EGYPT
Website: - www.katameyaheights.com
Employment Dates: - May 2009 - September 2009
Position Responsibilities: -
• I am responsible for the running for the Food and Beverage Department including Kitchen, Bars, Restaurant, Home Delivery, Outside Catering, Stewarding, Drivers, On Course F & B, Bakery, Kids Centre, Club House, Swimming Pool, Tennis Academy banqueting up to 1000 people seated
• I am in charge for the Events Sales Office and the selling of events with a team of three
• I am responsible for all aspects of F & B from Sales, to promotions, Uniforms, Recruitment, Training, Purchasing etc
• I report to the General Manager and the Owner, Mohamed Sabet
• I planned and ran the Ramadan Celebrations at the Club, leading to an increase in revenue based on 2008 sales by 39% year on year
• I, along with the executive Chef, introduced In Villa Catering for gourmet and VIP guests with the Executive Chef preparing and cooking for the client and their guests
• I introduced a conference package for day delegate rates to replace the separate charges - this increased the conference sales by 50% based against last year's results
• Writing training schedules for the department and following up with the supervisors to ensure that it is implemented correctly and correct attendance completed
Position: - Senior Sales and Marketing Manager - Hard Rock Cafe Sharm & Hard Rock Cafe Nabq
Reporting to: - Executive Director
Company: - Hard Rock Cafe
Country:- Sharm el Sheikh - Egypt
Employment Date:- December 2013 until present
Property website: - www.hardrock.com/sharmelsheikh www.hardrock.com/nabq
I am responsible for management of all sales and marketing activities for both Restaurants / Night Clubs as well as managing the co-ordination of activities and promotions between the two branches..
Position: - Assistant General Manager - Sales & Restaurant Manager
Reporting to: - General Manager
Company: - Little Buddha Sharm
Country:- Sharm el Sheikh - Egypt
Employment Date:- March 2011 to December 2013
Property website: - www.littlebuddha-sharm.com or www.facebook.com/littlebuddhassh
Position Responsibilities:-
• Managing all aspects of the Outlet Operation for both the Restaurant/Bar/Sushi Lounge and the Nightclub
• Proposing and co-ordinating all Sales and marketing Initiatives with MICE corporations, Tourism Companies and Hotels as well as local print media, including magazines, flyers and banner,
• Social Network Management including Facebook, Twitter, Myspace, Pintrest
• Handling Guests comments and complaints
• Planning, coordinating and running events with international DJ's including arranging sponsorship for flights and hotels
• Ensuring that the Operation and Marketing initiatives meet the international standards of the owning company George V Eatertainment (Buddha Bar., Little Buddha, Bushido)
• Every duty relating to Restaurant and Club Management
Position: - Senior Assistant Food and Beverage Manager INCHARGE
Reporting to: - General Manager
Hotel: - Sharm Grand Plaza Resort
Country: - Sharm el Sheikh - EGYPT
Employment Dates: - November 2009 - October 2010
Hotel website: - www.sharmgrandplaza.com
Property Overview: - 5 Star Resort, 548 Guest Rooms, 6 Restaurants, 7 Bars and 24 Hour Room Service, 1 meeting Room / Banquet Suite seating 1500 Theatre Style/500 dinner seating,
5 Outdoor Swimming Pools
Department Staffing: - 82 Food and Beverage Service Staff, 55 Kitchen Staff and 30 Stewards
Position Responsibilities: -
I was the Manager In charge of the Entire Food and Beverage Division during the time I was based at this property
• Managing all aspects of the F & B department including staff recruitment, purchasing, operation and product development, budget finalization and training
• Planning opening of 5 new Restaurants, 1 Pub / Disco and new beach bar - from planning stage with technical drawings, to equipment quotation, through to purchasing
Position: - Food and Beverage Manager
Reporting to: - General Manager / Owner
Company: - Katameya Heights Golf and Tennis Resort
Country: - Cairo - EGYPT
Website: - www.katameyaheights.com
Employment Dates: - May 2009 - September 2009
Position Responsibilities: -
• I am responsible for the running for the Food and Beverage Department including Kitchen, Bars, Restaurant, Home Delivery, Outside Catering, Stewarding, Drivers, On Course F & B, Bakery, Kids Centre, Club House, Swimming Pool, Tennis Academy banqueting up to 1000 people seated
• I am in charge for the Events Sales Office and the selling of events with a team of three
• I am responsible for all aspects of F & B from Sales, to promotions, Uniforms, Recruitment, Training, Purchasing etc
• I report to the General Manager and the Owner, Mohamed Sabet
• I planned and ran the Ramadan Celebrations at the Club, leading to an increase in revenue based on 2008 sales by 39% year on year
• I, along with the executive Chef, introduced In Villa Catering for gourmet and VIP guests with the Executive Chef preparing and cooking for the client and their guests
• I introduced a conference package for day delegate rates to replace the separate charges - this increased the conference sales by 50% based against last year's results
• Writing training schedules for the department and following up with the supervisors to ensure that it is implemented correctly and correct attendance completed
Position: - Hotel Management Consultant - In charge of 3 - 5 Star Division
Reporting to: - Owner
Company: - ICE Hotel Consultancy
Country: - Sharm el Sheikh / Cairo - EGYPT
Employment Dates: - April 2008 - May 2009
Reason for leaving: - Owners sale of Company
Position Responsibilities: -
• Visiting Properties and completing initial assessments with the designated manager from the hotel
• Producing action plan of activities and quotes for the hotel financial approval
• Completing Mystery Guest and Mystery Diner Inspections
• Completing Mystery Guest and Mystery Diner Reports and Action Plans
• Presenting Proposals and Reports to Hotel Owners / Management
• Completing Training Plans and Training Staff in Training Techniques
• Completing audits on procedures and standards within properties
• Providing advice and guidance on Interview Techniques and offering advice on Departmental Structure
• Health and Safety Audits - Survey - Reports and Presentation of Reports to HACCP Standards
• Involved in the initial meeting through until the final billing
• Follow up with the client for satisfactory completion of service
• SOP implementation and management training in set-up of standards
• Involved in pre-opening and planning of outlets and resorts
• Training of Staff in the Hotels Division to ensure compliance with company procedures and inspection standards
• Staff selection and Recruitment, Scheduling and review of work
• Introduction of ISO 9001
Position: - Assistant Food and Beverage Manager INCHARGE
Reporting to: - General Manager
Hotel: - Hilton Sharm Waterfalls Resort
Country: - Sharm el Sheikh - EGYPT
Employment Dates: - November 2007 - April 2008
Reason for leaving: - Company Failure to apply for work Permission
Hotel website: - www.hilton.com/sharmwaterfalls
Property Overview: - 5 Star Resort, 401 Guest Rooms + 8 Suites, 5 Restaurants, 4 Bars and 24 Hour Room Service, 1 meeting Room, 7 Outdoor Swimming Pools
Department Staffing: - 120 Food and Beverage Service Staff, 55 Kitchen Staff and 24 Stewards
Position Responsibilities: -
I was the Manager In charge of the Entire Food and Beverage Division during the time I was based at this property
• Managing all aspects of the F & B department including staff recruitment, purchasing, operation and product development, budget finalization and training
• Final Planning and Running of Christmas and NYE celebrations
• Negotiation of Beverage contracts with suppliers
• Ensuring the hotel met all Hilton worldwide Food and Beverage Service and Production Standards
Position: - Food and Beverage Manager
Reporting to: - Regional General Manager / Emaar Leisure Corporate Golf Advisor
Hotel: - EMAAR - Arabian Ranches Golf Club on behalf of Jebel Ali International
Country: - Dubai - United Arab Emirates
Employment Dates: - November 2005 - November 2007
Reason for leaving: - Opportunity in Egypt
Hotel website: - www.arabianranchesgolfdubai.com
Property Overview: - 11 Guest Rooms, 5000 Arabian Ranches Villas, 500 Golf Club Members, 200 Corporate Members, Golf Academy with par 3 Golf Course F & B, 18 Hole Golf Course with on-course F & B, Members Bar, All Day Restaurant, Outdoor Terrace Restaurant and Bar, Hole 18 Terrace, 24 Hour Room Service, 4 Conference Rooms and Banqueting up to 3000
Department Staffing: - 110 Food and Beverage Service Staff, 28 Kitchen Staff and 10 Stewards
Position Responsibilities: -
When I started at Arabian Ranches a soft opening had been completed but I ran the actual opening of the Club House along with the Inauguration celebrations and launch of the Par three course at the Academy Clubhouse.
I took a fledgling Food and Beverage operation that was making 1 Million AED a year to a healthy Food and Beverage Business that was making in excess of 2 Million AED a month in under 2 years. While officially my job title was as an assistant food and beverage manager although I ran the entire food and beverage division for 2 years alone.
• Implementing and Maintaining Operational Standards,
• Promoting, booking and running events such as Wine Dinners, Live band performances, weekly quiz nights, Members Events, Christmas and New years eve, Easter, Eid
• Inventory Management - Controlling stock levels for liquor, food, cleaning products, crockery, cutlery, glassware, dry goods, consumables
• Communication - Liaising with the operating company, Jebel Ali and the club owners, Emaar
• Human Resources - Staff recruitment, interviews, Training and Development, Appraisals, Disciplinary Procedures, Staff Rewards and incentives - Rota's, Holiday planning and staff transportation
• Financial and Cost management - Budget planning and staff forecasting for 2007, Staff forecasting on a daily basis, Cost Control, Menu costing, Beverage costing,
• IT management - Liaising on a weekly basis with the POS system providers with regards to any IT issues that have arisen
• Customer Relationship Management - Providing an atmosphere that is suitable for both the Golf Club Members, Emaar home owners and Club Visitors, along with Corporate Golf Clients, Wedding Guests and Executive members of both Emaar and Jebel Ali
• Sales and Marketing - everything that we promoted was done in house, I was directly responsible for all function sales, from the initial contact to the issuing of contracts and function sheets to the follow up and chasing of payments as well as internal and external marketing for the F & B Department
Position: - (2) Conference and Banqueting Manager (1) Restaurant Manager
Reporting to: - Regional General Manager
Hotel: - Hand-picked Hotels (2) The Priest House, (1) Ettington Park
Country: - (1) Stratford-Upon-Avon, (2) Castle Donnington - United Kingdom
Employment Dates: - June 2004 - November 2005
Reason for leaving: - Job offer from Dubai, UAE
Hotel website: - www.handpickedhotels.co.uk
Property Overview: - Hand-picked Hotels is a collection of 14 properties, all with Minimum AA ratings of 4 star and two rosette, Julia Hands (the owner) vision is to reach Red Stars for all properties and achieve a minimum of three AA Rosettes for food and beverage. Ettington Park has a very high leisure base whilst The Priest House is more of a Corporate Hotel. Both Properties are highly popular Wedding Venues - The Priest House has 130 weddings booked for 2005 and was aiming for 145 in 2006.
Department Staffing: - Small team of Full Time Staff, based mainly on local part time and young casual staff
Position Responsibilities: -
I was part of the management team that achieved AA Red Star nomination in 2004 at Ettington Park and the team that was nominated for a national wedding venue award at the Priest House in 2005. In both positions I was responsible for the running of the entire Food and Beverage Operation including Conference and Banqueting and regular Duty Manager shifts (including sleep in shifts in the absence of the Night Manager)
• At the Priest House, Introducing an SOP manual to ensure service consistency and high standards throughout • Restructuring and implementation of a new Wedding Sales Strategy to move away from generic packages to offer a more individually tailored experience for each Bride and Groom
• Introduction of a computerized Restaurant Reservation system to enable Reception, Reservations and Restaurant staff to take bookings and have accurate availability on hand
• Re-launching the use of Micros 3700 in the Restaurant and Bar as well as up-dating the programming of Current menus and reports,
• Introduction of Bar and Cocktail Menus to assist with up-selling and to ensure that all guests were aware of what we had to offer
• Introduction of a Wine List of over 100 wines for the Fine Dining A La Carte Restaurant at Ettington Park and 50 at the Priest House, Providing staff training on the wines and implementing a cellar storage system to ensure stock availability and control
• Introduction of Job Descriptions in all Food and Beverage areas to ensure all staff were aware of their areas of responsibility and roles
• Introduction of duty shift check-lists to ensure all duties were completed on a daily basis,
• Training of all staff on the Sequence of Service to ensure guests always experience the same quality of service
• Introduction of Cleaning schedules to ensure that all areas of food and Beverage were kept in a high standard of cleanliness and met HACCP legislation
I installed a sense of Pride in the Food and Beverage staff that in turn led to improved staff morale, a high sense of ownership in the areas and higher guest satisfaction - this was shown in the increase in our AA percentage points and a higher number of positive comment cards as well as a better reputation in the local communities where both properties were based.
I also introduced a selling strategy for Food and Beverage to increase current Revenue by 50%, in order for us to achieve budget for the current financial Year.