Luton Hoo Hotel Golf and Sp
Total des années d'expérience :60 years, 8 Mois
Conference & Banquet - Reporting to Deputy Hotel Manager
The Grade I listed 228 key, five-star country house hotel stands proudly within 1, 065 acres of
magnificent grounds landscaped by Capability Brown.
Highlights of the hotel include the fine-dining Wernher Restaurant, Adam’s Brasserie restaurant,
ESPA spa and wellness facilities, a 7, 107-yard, par 73 golf course and club house, and an
exclusive private events venue - Warren Weir.
Summary of role;
* Overseeing the luxury country house Hotel’s conference and events business, focusing on
operations across the main Hotel, Country Club and exclusive-use venue, Warren Weir.
* Responsible for delivering large scale events whose areas include but not limited to;
breakfasts, coffee breaks, lunches, dinners, weddings, receptions and Golf dinners.
* Coordinating and overseeing all aspects of day-to-day operation with the primary emphasis
on service delivery, standards and quality.
* Providing direction, monitoring and strategic planning to ensure the overall smooth operations
of services.
* Driving company philosophies, standards and procedures.
* Developing and maintaining the skills and motivation levels of the team.
* Managing the food and beverage assets to protect their long term value by preventive
maintenance, minimize breakages and conduct accurate and timely asset inventory count.
* Demonstrated a commitment and support to all departmental and in house training program.
Positive relationship and contribution to other departments.
* Prepared written and oral communications to lead weekly departmental operations meetings.
* Recruitment - interviewing potential candidates.
Covid 19
* Responsible for creating a safe working environment for Front and Back of house within
Conference and Banqueting.
* Preparing Risk Assessments of all in house events on a weekly basis - highlighting potential
risks and applying safety risk measures to ensure Covid Protocols are in place to deliver
events.
* Once Lockdown lifted in UK - Buffets services were reintroduced - Introduced Risk
Assessments for events that included buffet services - mostly breakfasts and BBQ’s.
* Instrumental in implementing polices in place of rigid cleaning of function rooms during breaks
and turnovers - this was achieved by means of checklist for every event.
Financials;
* Administering controls of all phases in an economical and profitable manner while maintaining
established standards.
* Provided weekly forecasts on staff spend.
* Stringent stock control - monitoring ordering, storage, turnover and stocktaking.
* Working closely with finance to achieve full appropriate compliance in operations.
Achievements;
* Achieving timely and consistent delivery of a high standard of service throughout the
operation.
* Introduced a 2-week rota in the department.
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* Maintaining a highly motivated team, through effective leadership and fostering of
relationships.
* Constructive and positive client feedback.
* Minimal accident and incident levels.
Team members; Asst. C&B Managers, Event Managers, Supervisors, Office Administrator, Full
time service and Casual staff.
Qatar National Convention Centre (pre-opening), Doha, Qatar
Conference & Banquet - Reporting to Deputy Hotel Manager
Qatar National Convention Centre (pre-opening),
Food & Beverage - Reporting to Owner
A group of restaurants serving Breakfast, Lunch and Dinner, Outdoor activities included contractual
catering for schools, colleges, hospitals and banks.
Summary of role
* Headed the operation - Managed and achieved profit/quality for all food & beverage
operations.
* Developed and implemented Outdoor Catering and Dry Hire.
* Developed and implemented contractual catering of daily food services to segments which
included 4 Banks, a College, a School and a Construction company.
* Worked closely with the Bahrain Exhibition and Convention Authority in delivering Food &
Beverage for Exhibitions, conventions, retail outlets.
* Catered to a sophisticated clientele for a variety of social catering functions.
Gulf International Convention Exhibition Centre
Administrator, Supervisor, and line staff in various sections.
Gulf Hotel,
Banquet & Conference - Reporting to Director of Food & Beverage
Riyadh
Banquet & Conference - Reporting to Director of Food & Beverage
A 360 key international hotel with 8 restaurants serving lunch and dinner, 2 Lounges, 1 bar, 24 hours Room
Service, and 21 meeting rooms which includes the Gulf International Convention and Exhibition center
with a total of 51453.2 sq. ft.(AT THE TIME OF LEAVING)
Summary of role
* Oversaw all aspects of high-profile/large scale social and corporate events. Served a diverse
clientele, including social clients, administrative assistants, business owners, show
producers, executive managers, and convention, wedding and meeting planners on events
serving 2 to 2500 guests.
* Proposed menus based on function type, size and budget.
* Negotiated and contracted with outside vendors, including florists, party rental companies,
temporary staffing companies, and audio-visual vendors.
* Collaborated with chef’s banquet managers and convention leaders in planning and execution
of highly successful functions.
* Developed floor plans and seating assignments and designed tasteful décor.
* Established best practices for catering operations which are still in use today.
* Forecasting, budgeting, demand calendars, space occupancy reports.
Team Members; Director of Food and Beverage, Banquet Sales Coordinators, Wedding Coordinator,
- Reporting to Banquet Maître ‘d
A 423 key Hotel with 4 Restaurants, Bar, Lobby Lounge, pastry shop, Discotheque, 24 hours Room Service
and 18 meeting rooms with a total of 10783.88 sq. ft. (AT THE TIME OF LEAVING)
Summary of role
* Joined as a