Director Food and Drinks
Total years of experience :22 years, 5 Months
Rezidor Group of Hotels - Hormuz Grand Muscat - A Radisson Collection Hotel | Muscat, Oman
Directly responsible for the team of 40 staff operating 3 restaurants, 1 bar, 1 lobby lounge, in room
dining, minibar and banquet & outdoor catering operations generating 3.5 million dollars in
annual revenue.
Joined the group as a member of the pre-opening team during the last stages of construction.
Built the F&D team from ground zero including setting up of various departments and installation
of operating equipment.
Worked on the various phases of opening and launch of outlets.
Lead marketing and public relation campaigns associated with the new opening.
Actively worked with graphic designers to develop all collateral and material including logos,
menus, website content etc.
Proactively build, develop, maintain and manage strong working relationships with all other
departments, corporate sponsors and tourism partners.
Ensure maintaining and improving hotel scores through online feedback and constant audit
reports.
Develop and execute monthly promotions associated with the local region and holidays.
Managed food service sales, costs, and budget administration to keep operations in line with
financial targets.
Estimated potential worker issues to produce detailed resource documentation.
Added new menu options by consulting with talented chef to develop new recipes based on
local, seasonal ingredients.
Performed continuous reviews of operations in order to meet needs, control costs and optimize
procedures for maximum customer satisfaction.
Improved presentation and sales approaches to increase revenue.
Developed and implemented strategies to enhance team performance, improve processes and
increase efficiency.
Sought out and implemented methods to improve service and team performance to boost
business sustainability.
El Catrin / The Boiler House / Archeo / Distillery Events
Recruited by The Distillery Restaurant Corp.
As an operations manager to re-structure their operations for both The Boiler House and Archeo.
Revamping and reorganizing service standards and implementing a more consistent form of
service.
Training associates to conform to new standards for both a la carte service as well as events
keeping the competitive downtown market segment in mind.
Recruiting new associates to train and prepare them for two new future operations.
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Focusing on promoting the restaurants as premier event space in the downtown district.
Worked on a few projects including expansion and establishing of the catering business to offsite
venues as well as planning and re launching of a new authentic Mexican restaurant El Catrin.
Successfully launched one of Toronto's hottest new destinations and restaurants El Catrin in July
2013.
Worked with designers and architects on all aspects of the restaurant including installations,
renovations and organizing front of the house structural infrastructure.
Hiring of a new team and training them with newly created SOP's.
Expanded the Distillery Events part of the business by launching new and innovative ideas,
keeping up with current trends to increase the volume of business and setting the catering
business apart from the rest of the competitors.
Focused on implementing guest retention programs and focusing on social media promotions
and feedback in real time.
Directed safety operations and maintained clean work environment to adhere to FDA and OSHA
requirements.
Diminished financial discrepancies by monitoring quotes, production and material planning and
bank reconciliations.
Oversaw all corporate communications to streamline data and information sharing initiatives.
Enhanced operational performance by developing effective business strategies, systems and
procedures.
Developed employee handbook, detailed job descriptions and workflow plans to formalize
operational systems and procedures.
Monitored supplier operations to verify quality, delivery schedule and conformance to contract
specifications.
Participated in organizational transformation and implementation activities to monitor corporate
restructures.
Implemented effective customer service surveys to encourage feedback.
Launched one of Toronto's best fine dining destinations at the much awaited Michael Lee Chin
Crystal.
Instrumental in pre-opening training of associates with help of corporate trainers with the
company's expectations and standard operating procedures.
Working in conjunction with the chef on front of the house and back of the house layout
considering smooth flow of service.
Constant review and change of service through the first phase of opening, through guest and
associate feedback.
Streamlined processes and procedures so that all service levels were met with regard to internal
and external customer expectations.
Direct all aspects of human resources management in areas of recruitment, screening,
interviewing, hiring, orientation, and training of up to 35 associates, and implement performance
evaluations to ensure a cohesive and compliant organization.
Built a motivated team through planning and behavioral interviewing hiring practices.
Created, developed and implemented all formalized operational systems and procedures
including, flow charts, forms, check-lists, server/bartender/runner/busser/host job descriptions
and incentive programs.
Seamless implementation of programming and training of Volante (point of sale system) and
Open Table (online restaurant reservation system).
Establish positive working relationship, with all departments within the restaurant and the
organization (including sales programs, promotions advertising, and public relations activities).
Unveiled the green gastronomy series in partnership with the Royal Ontario Museum to introduce
and promote local Ontario farmers, featuring local chefs and winemakers at “A Chef, A Farmer &
A Winemaker” series.
Created group dining options for guests by designing various menu packages and strategically
booking low volume meal periods to maximize revenue.
Assisted the restaurant sommelier on beverage and wine selections/parings and maintaining
inventory.
Awarded the company “Hero” award for exceptional service in February 2008.
Achieved the following recognition: Toronto Life voted C5 as Toronto's 4th Best New Restaurant
by James Chatto in 2008.
Fodor's “Hot List” of new restaurants and hotels around the world 2008 ranking C5 in the top 100.
Travel & Leisure magazines voted C5 as one of the restaurants on their “Go List” in Toronto 2008.
Amy Pataki in her review in The Star says “Service is top form, gracious - a replacement fork is
offered on linen - and knowledgeable.
Ask where the washrooms are and someone takes you”.
Operational manager for Astor Court, the upscale dining restaurant, King Cole bar and room
service.
Effective performance management through focus on colleague development training,
problem resolution, maintaining up-to-date records on performance.
Periodically conducted audits on service deficiencies, attendance, grooming, schedules and
labor costs/payroll.
Took charge of food and beverage operations and custom designed services during the
conversion of 3 floors to condominiums for a very exclusive market segment and owners.
Organized in room dining events and coordinated with floor butlers, special amenities & services
for all hotel & residences arrivals.
Co-ordinated & executed special events including wine dinners and bar promotions.
Worked with director of public relations to facilitate various promotions.
Control, schedule, plan and organize staffing for daily operations and special events.
Attend executive committee meetings in absence of the director of outlets.
Certified in the TIPS program as a trainer in the State of New York.
Oversaw conversion from micros 8700 to 9700 to comply with corporate standard.
Demonstrated proficient knowledge of menus, services and promotions offered to assist
customers and team members.
Sincerely welcomed and thanked guests to demonstrate appreciation for patronage.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at
bank.
Provided exceptional service that reflected restaurant standards and core values.
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courses: Management Training Program – ITC Hotels India