General Manager Hospitality
TGHMC
مجموع سنوات الخبرة :10 years, 5 أشهر
Effectively navigating the complexities of launching the Tea Garden Hospitality
Management Company in Kuwait involves establishing robust operational and
financial control systems. Additionally, this accomplishment encompasses
successfully establishing and operating five distinct fine dining restaurants
with multi-units and branches offering diverse cuisines, along with launching
and managing three franchised European chocolate stores. Sustaining a 4%
revenue growth over the past two years and expanding B2B sales through the
establishment of new partnerships, primarily with partner hotels. Moreover,
enlarging our B2C retailers by expanding our customer bases to Qatar, Oman,
and KSA extends beyond the limited geographical boundaries of direct orders.
This success is further amplified by enhancing hotel services and delivering a
comprehensive array of hospitality offerings, resulting in a consistent annual
profit margin of 35% over the past four years.
Furthermore, I ensured that our property owners benefit from optimal hotel
management agreements, encompassing negotiations of initial fees, drafting a
letter of intent (LOI), and finalizing the hotel management agreement (HMA)
Hotel Missoni Kuwait, a boutique hotel developed by Rosita MISSONI
and operated by Carlson Rezidor Hotel Group / Quorvus Collection, saw
a significant increase in standard test pass rates, rising from 78% to 87%
within the first three months of its opening. This achievement was credited
to effective management across F&B, M&E/Catering, front desk, and
housekeeping, with clear timeframes integrated into daily operations. The
hotel successfully executed various opening projects, including Opex/Capex
initiatives, outside catering services launch, and the inauguration of 18 new
meeting rooms. Notable additions like a 300 sq ft Kids Club and an Executive
VIP Lounge enhanced the hotel's offerings. Setting performance standards
aligned with Meeting & Events and restaurant concepts, along with developing
SOPs and manuals, showcased a commitment to excellence. Working closely
with the Director of Operations, management ensured smooth operations
across departments, fostering team cohesion and individual performance
through goal-setting, mentoring, and coaching.
HOLIDAY INN Hotel - Bur Dubai-
Head Of F&B department and part of the Hotel conversion Team.
Assisted the GM with the hotel readiness in terms of Rooms, Housekeeping, Engeneering and receptions including SOP reviews and opening checklist with the implementation of Opera - Micros - MC
The hotel is located in the heart of Dubai that was converted from a local hotel to an IHG property .
Duties:
1-Total responsibility of the food and beverage department including the branding and manual / sop's implementations
2-Sew up budgetary controls and oversee pricing and purchasing in all F&B areas
3-Recruitment and train the F&B team
4-Accountable for creation and implementation of seasonal F&B marketing strategies
5-In control of all the aspects of the Food & Beverage Departments both in the operational and sales function.
6-Maximise the profitability of the F&B operations.
7-Nourish consistent standards of service, secure guest satisfaction while creating a work environment that supports organizational values.
8-Develop sales plan for Food & Beverage in line with annual budget Keep abreast of local market trends in order to maintain a competitive edge
9- Certify adequate resource planning on a weekly basis Set and review departmental objectives for the team and provide continuous employee feedback through appraisal process and job chats.
10-Clinch prompt resolution of customer complaints.
11-Negotiate and monitor contracts and agreements with external suppliers, ensuring competitive pricing of F&B items.
12-Guarantee awareness and compliance with all Health & Safety and HACCP work practices
The Crowne Plaza Hotel Kuwait
Cope the Operation of all Outside Restaurants of the hotel with a total of 10 outlets.
-Setting the yearly F&B Dept. budget & forecast along with P&L Cost lines
-Assure that SOPs are set and follows as per the IHG manuals
-Check on administration and working procedures and ensure according to the SOP's
-Conduct sporadic inspections, using the auditing check lists and evaluate outlets performance.
-Observes quality of food service and gives instructions for maintain high standards.
-Develops, prepares, and prices menus to satisfy customers' desires; promotes cash sales and catering service .
-Assigns and trains personnel and determines work schedules to control the manning cost line.
-Interviews and hires employees with the performance Review
Business knowledge: Learn valuable knowledge about business and all its related aspects, like business strategies and concepts and core competencies in finance, human resources, business communications and management. Leadership abilities: Training, presentations, reports, assignments, and group projects Transformation, Professional & Personal Development: Core competencies in hospitality and tourism management: Learn all about the main functions of the various the departments in various businesses; specifically finance, human resources, communications and operational departments like rooms division, food and beverage, maintenance and plant, events management, tourism development and management and health and wellness trends and other businesses. Networking: Activities and Societies: Team Building
The heart of every Hotel / Restaurant is the kitchen. Here raw ingredients are prepared for cooking (washing, peeling, chopping etc) and cooked for service. 1-Planning of the outlets according to the menu envisaged 2-Proper equipment selection, spacing, determination of capacity and purchase accordingly. The first decision involves selecting fuel. There are several from which to choose: Wood,Natural gas,Propane gas,Electric,Steam,Heating oil The first step in kitchen planning is a flow chart, which allows eliminating bottlenecks both for service and production. The following criteria should be considered: A-Departmentalization, to achieve division Labour,Smooth traffic flow,Increased efficiency,Acceptable sanitary conditions B-Lighting,Ventilation,Sprinkler system,Floor covering,Wall covering. Activities and Societies: 1. The detailed Designing / drawing of preparation and production areas. 2. The detailed Description of the plan. 3. The features, relations, or configuration of a structural entity.
لقد تم حذف الرابط بسبب انتهاكه لسياسة الموقع. يرجى التواصل مع قسم الدعم لمزيد من المعلومات.