General Manager
Rezkon Hospitality
مجموع سنوات الخبرة :25 years, 10 أشهر
As the General Manager of Rezkon Hospitality we have achieved stellar results with our consulting clients and partners. Project highlights include
1) Pre-opening consultant for Prestigious Golf club in Moscow
2) Project design and support for a modern golf club in Glasgow, Scotland
3) Project consultant and concept developer for Kitchen X- a multi brand cloud kitchen in Dubai featuring 5 brands serving, Arabic, Indian, Burger, Coastal Indian and Pan-Asian cuisines
4) Launched a Full Service Boutique restaurant called Northwest Kebab and Curryhouse and 2 x Cloud Kitchen brands in India.
5) Upcoming luxury Indian restaurant in Palm Jumeirah
6) Upcoming Progressive South-Indian Restaurant in Goa, India
The Foresight Group, founded in 1984 is a global conglomerate with diversified business interests and operations spread around the world with a strong presence in UK, India, China, GCC, Middle East as well as the Far East. The Group’s diversified operations span across Shipping, Offshore Drilling, Brand retailing, Fine Dining and Training & Education.
The Group’s hospitality division, was established in November 1992, currently runs visually stunning, Michelin Awarded, fine dine restaurants in China - under the brand name ‘The Tandoor’ and is poised for rapid expansion in China, Hong Kong, Singapore and Asia Pacific.
Position Specification
Key accountabilities of the role includes overseeing all aspects of operations for the restaurants - driving revenue & profitability, planning and organizing, delivering exceptional quality food, guest service and satisfaction, training and developing staff members thereby achieving overall objectives of the organization.
Key Responsibilities
• Control and improve Financial performance of the Business, as the Management Representative in China, handling the business affairs of the Wholly Owned Foreign Enterprise (WOFE)
• Brand development, conceptualization and F&B operations head.
• Manage, PR, Marketing and Media Relations for the group in China.
• Focus on guest service and satisfaction including engagement on Social media and Global/Local online listings.
• Ensure exceptional quality of food and hygiene standards and management of facility
• Hire, motivate, retain, train and develop the team to provide exceptional quality of food and service to guests
• Market Feasibility in China and prepare a scalability model for the current brand.
The Start Consult, Food Services Division owns and manages multiple F&B brands and businesses in the UAE including the Award-winning Pakistani/Indian restaurant brand- Barbecue Delights (7 outlets), Masala Street (Yas Mall), My Shawarma (6 outlets), Sashas Café and Nabea Al Safa- Semi-consigment operators at leading Hypermarkets including Carrefour and Ramla (5 locations).
Achievements:
• Spearheading the rapid expansion of the Start Consult Food Services Division from 9 outlets in 2016 to the current 16 retail units, including the set-up of Central Production Unit and Key Back-office support units.
• Franchise Program development and initiation for Barbecue Delights and My Shawarma concepts.
• Complete re-branding of Barbecue Delights restaurants in UAE.
The Dubai Sports City F&B Division consists of managing 11 outlets spread across the integrated sports and lifestyle destination, including the celebrated Ernie Els designed golf Club- The Els Club, The Sports Village and the Dubai International Stadium.
I functioned as the primary strategic business leader of the Business Unit with responsibility for all aspects of the operation, including guest and employee satisfaction, human resources, financial performance, sales and revenue generation and delivering a return on investment to Dubai Sports City. Ensured implementation of the CORE DSC brand service strategy and brand initiatives with the objective of meeting or exceeding guest expectations, increased profit and market share. Held property leadership team accountable for strategy execution and guided their individual professional development. The position ensured DSC corporate sales engines are leveraged and initiates independent and proactive sales activities, when appropriate, to generate demand. Built owner loyalty through proactive communication, setting and managing expectations and delivering solid business results. The position was actively involved in the local community and building strong relationships with local officials, businesses, and customers.
¥ Concept Design and Opening of the Entire Food & Beverage division of Dubai Sports city, including the signature restaurant for Ernie Els- Big Easy, Bar & Grill as well as the popular Kickers Sports Bar.
¥ Involved in the Design, Project Management and Grand opening of the Dubai International Cricket Stadium.
¥ Restaurant operations at the prestigious Dubai Air Show, catering to over 20, 000 covers
¥ Turnkey F&B solutions at Live Concerts including Hospitality and Concession management- AR Rahman, Dance Arena, Shahrukh Khan, etc.
¥ In-House events creation - biggest Oktoberfest in the Middle East organized annually, South African Braai fest at The Els Club, Local fairs and family events.
¥ Tailor-made catering to International sports teams - Pakistan, England, South Africa, India, West Indies, Australia, New Zealand etc.
F&B manager for five outlets at the prestigious Ernie Els Designed Golf Club, managed by Troon Golf, including concept development of 261 Restaurant and Big Easy Bar & Grill.
¥ Project Management for all Food & Beverage Locations in Dubai Sports City
¥ Project Co-ordinator for the Academy Residences, a High end Hotel Accommodation Facility for The Sports Academies, Dubai Sports City.
Head of Culinary Operations
A jewel embedded on the magnificent coastline over 30 acres of soft white sands kissing the Indian Ocean. The resort holds 154 warm and well-appointed “5 Star” Resort rooms that comfort and rejuvenate, and Nine (9) Food & Beverage Outlets.
The Resort boasts of Excellent Conference services in well appointed Banqueting Halls with state of art Audio Visual facilities. The Resort is popular for the Unique Wedding Packages at Pristine Locations and an in-house Wedding Island.
As The Executive Sous Chef, I was accountable for overall success of the daily kitchen operations of All F&B Outlets viz. Citrus- All Day Dining, Zen (Pan Asian), Jamavar (Fine Dining Indian), Royal Club Fine Dining, Private Dining (Room Service), Library Bar and Banqueting, with 276 Staff working in the department. Was focused on continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervised all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Ensured sanitation and food standards are achieved. Areas of responsibility comprised overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
Achievements:
• “Certified Hospitality Instructor” by the American Hotel and Lodging Association.
• Won the Gold Medal in International Master Chef Challenge held at Qongqing City, China, an event organized by IHRA, International Hotel and Restaurant Association.
• Conducted Food Festivals in various International locations including Hotel Sofitel Central Plaza, Bangkok, Thailand
• Have been Nominated as the Manager of the Quarter 4 times at the Leela Palace Kempinski, Bangalore
• Certified ServSafe Personnel, an American Restaurant Association course conducted by Johnson Diversey on safe practices for food handlers.
• Management Representative for the Leela Palace Kempinski for ISO 14001 & IS 18000 Standards. The Hotel was awarded the National Tourism Award for Environment in the year 2007, under my leadership.
• Have been Featured as Culinary Expert in Leading Magazines including Savvy Cookbook, and Elle Décor and various Newspapers.
• Have successfully conducted many Food Promotions including Loykrathong, Songkran, Chinese Lunar, Dimsum, Tour De France, Carribbean, Punjabi, Kashmiri, Hyderabadi, Coorg, Kerala, Kakinada Food Promotion on Andhra Food, Karaikudi, Tanjavur, Seafood Festivals which have had very good press coverage.
• Have personally cooked for Dignitaries including The Prime Minister Of India, Dr.Manmohan Singh, The Prime Minister of Malaysia, President Of Russia, Mr Vladmir Putin
The Growth path:
AUGUST 2006 - Executive Sous Chef ( All Dining Outlets)
SEPTEMBER 2005 - Opening Team member of the Leela Kempinski, Kovalam Beach, Kovalam
MARCH 2004 - Sr.Sous chef, Restaurants.
MARCH 2003 - Banquet Chef
MAY 2002 - Design team for the Zen and Royal Club kitchens.
AUGUST 2001 - Sous Chef for Citrus, Private Dining, Library Bar
My Tenure with The IHCL started with their Elite Hotel Management program at the IIHM, Aurangabad after which I was selected as a Management Trainee, which involved working with the groups top Chefs at their signature restaurants across the country. Finally I was deputed at Taj Coromandel as a Senior Chef de Partie.
The Growth path
AUGUST 2001: Senior chef-de-Partie, Southern Spice, Taj Coromandel, Chennai
AUGUST 2000, Taj Malabar, Cochin
DECEMBER 1999: Patio and Southern Spice, Taj Coromandel
JULY 1999: Sonargaon and The Chambers, Taj Bengal Calcutta.
FEBRUARY 1999: Opening Team Member of Taj Madras Flight Kitchen.
AUGUST 1998: Selected as Management Trainee and posted in Taj Air Caterers, Mumbai
AUGUST 1995 - Aug 1998: Hotel Management by Taj Group of Hotels at the IIHM, Aurangabad.
