Head of Food and beverage division
Meshaal al Shatti
مجموع سنوات الخبرة :23 years, 1 أشهر
• Reporting to the CEO with completely responsible for the day today operation and the P&L of the F&B department.
• Opened 2 outlets in 5 months including concept creation, menu selection, recruiting and training the staff.
• Working on preopening of a new concept.
• Taking the operation to the next level by starting with the central store and working on a commissary kitchen.
• Considerably increased the revenue, quality of the food and service by changing the operational structure, training and motivation the staff member.
• Changed the culture to become the company everyone likes to be part of.
• All these short time achievements are tangible and measured by the P&L, guest comments cards and employee survey.
Reporting directly to the CEO of the company.
Fully responsible for the four premium brands which includes
• 5 F&B outlets of Fauchon Paris in Kuwait, and the retail section. ( franchise from Paris )
• Burger and Lobster casual dining restaurant ( The UK franchise )
• Yuba Japanese robata bar and restaurant ( preopening )
• Cereal Killer café ( The UK franchise preopening )
Pre opening of 3 outlets in 2016 and 2 outlets in 2017
Responsible for the day to day operation, standard, quality, budget and P&L.
Recruiting, training and developing 215 employees including front and back of the house to achieve the common goal of the organization.
Reporting directly to the CEO of the company.
• Responsible for the day today operation and the pnl of 11 outlets and catering
• Working on pre-opening of 3 brands
• Recruiting, training and developing 240 employees including front and back of the house to achieve the common goal of the organization.
Lead strategic & operations directions with full responsibility for the bottom-line factors.
Lead the complete organization structuring, operation and administration sides
Lead strategic food service division development & business planning
Maintained brand and partner relationships
Developed team succession plan
Together with the General Manager and the Financial Controller plan the yearly targets and financial budgets.
Planning and implementing the yearly food and beverage promotional calendar.
Increased the revenue of the entire F&B outlets by 30%
By leading and training the employees improved 40% guest satisfaction.
Increased the GOP to 40% all over.
Responsible for the day today operation of 12 F&B Outlets including outside catering, with 214 employees.
Opened 5 outlets in 3 years
Al Shaya Catering Company is a newly established company aiming to provide quality food stuff and catering with unique quality services.
Pre-opening De Brand Fine Chocolate café and Restaurant.
Reporting to the General Manager.
Created and implemented the S.O.P in which the companies operation is based on.
Responsible for introducing the brand in to the Middle East market.
Responsible for franchising.
Recruiting and training the staff to become a multitasking resource.
Owned by the Royal family of Kuwait. Designed and operating only for the members by invitation.
Accolades;
Accountable for the effective operation of a Fine Dining Restaurant, Bistro, Health Bar in the spa, 3 Function Halls, Outside Catering and a Cinema Hall.
Involved in setting and implementing standards.
Efficiently organized
o Several events hosted by Chairman's Club Kuwait like Fashion show, Oriental night, Cuban Festival, Japanese Festival, Spanish night and with 7 course seated dinner up to 100 pax.
o Exclusive ladies Hi tea.
Accolades;
Functioned as a Supervisor in-charge in all the F&B outlets from its pre re-opening phase.
Pivotal in organizing a systematic way to replenish the mini bar.
Part of the team involved in the opening of F&B outlets-SHIRIN BANU the Iranian specialty restaurant, SEA BREEZE the multi- cuisine restaurant, ESSPRESSO LOUNGE the lobby café BAMBOO SHOOT the Thai specialty restaurant.
Distinction of being sent by the Safir management as a task force to Failaka heritage village to take over the property from Kuwait catering co., including the fixed and floating assets.
o Implemented Safir SOP's and policies.
Participated in Chaine des rotisseurs dinner hosted by Safir international Hotel, Kuwait during 2002 & 2003.
Commenced career with Holiday INN- India as Room Service Order taker and handled daily operations in the absence of the outlet manager