Deputy General Manager - Cafe Division
Bateel International
Total years of experience :29 years, 9 Months
Bateel Intl. is a leading brand in the gourmet food market. With strong market presence in fifteen countries, Bateel's Deluxe boutiques and elegant cafes adorn premium shopping destinations in major cities, stretching from London to Jakarta.
- Brand Management and Development
- Develop and set financial, marketing and operating strategy
- Project Management of all new Units
- Coordination between Retail, Factory production, Research & Development and Café Division
Reporting to the Managing Director
La Fondation is specialized in turnkey development of Retail and F&B concepts and franchises, operations management, along with Interior design and Brand development
• Turnkey development of hospitality and retail franchises
• Involved in all steps of the process, from concept development, Interior design
Project management development of franchise manuals, up to commercial opening
• Strongly involved in all Creative related developments
• Management and operations of privately owned hospitality businesses.
The New Global Village theme Park is a AED 2Billion project, the first park opening of a series of 6 including Universal, DreamWorks, six Flags etc. belonging to Dubailand Parks and Resorts.
Responsible for setting up the entire Retail and F&B division (220 forecasted employees), deliver 300 outlets in time for the opening (outlets leased out and company owned) and manage company owned outlets ensuring commercial success.
• Conceptualized 30 Retail and F&B company owned outlets
• Responsible for all outlets interior design concepts (company owned and leased out)
• Supervised and guided tenants up to outlets opening
• Reviewed and audited park operations master planning, recommendations and changes
Key Achievements
- All concepts of company owned Retail and F&B outlets were unanimously accepted by the C.E.O. of Tatweer
- After review design master plans, pointed out necessary amendments before construction completion, all changes were accepted (building 4 receiving bays, changing two building into production and storage facility, reducing the number of restaurants and increasing retail outlets).
- Acting Director and Directly reported to C.O.O instead of Commercial Director after a month of employment
With the crisis, all projects were cancelled before completion and personnel made redundant.
La Fondation is specialized in turnkey development of Retail and F&B concepts and franchises, management operations, along with Interior design and Brand development
• Turnkey development of hospitality and retail franchises
• Involved in all steps of the process, from concept development, Interior design
Project management development of franchise manuals…all the way to opening
• Strongly involved in all Creative related developments
• Managed and operated of privately owned hospitality businesses.
Key Achievements
- Developed & opened renowned outlets: Central Perk franchise, Curry On, 1.618 Mediterranean Cafe, Colonial Pan Asian Noodle House, etc some of which have grown into a established franchise. ( www.central-perk.com www.curry-on.com)
- Graphic Design: Developed logo and all corporate identity for Lipton Tea Junction Franchise, Unilever, HH. Sheikh F. Al Thani Office, Al Mulla Investments etc.
I was approached by a private Investor to open a coffee shop. I created the concept, started the company and opened the first 3 outlets of what became the first most successful café-restaurant chain in Dubai outside Hotels at the time and in 2011 counts 15 outlets.
www.shakespeareandco.ae
Tasks include the following:
Feasibility study, concept creation and conceptual interior design
Kitchen design, set up, equipment sourcing
Menu development, suppliers sourcing
Operation and Training manuals development
Recruitment and training
Brand development and marketing collaterals
Ongoing operational supervision of 95 employees
I started in london and was sent as F&B pre opening team/ task force in various properties, and was in Dubai in charge of the Speciality restaurant. Worked in the following properties in various F&B departments ( Banqueting, Catering sales, numerous outlets, Cost control...)
Park Hyatt Carlton Tower - London
Park Hyatt Lowndes - London
Park Hyatt Hamburg Germany
Grand Hyatt Hong Kong -China
Hyatt Resort La Manga - Spain
Hyatt Regency Dubai - UAE
Tasks include :
Set up of F&B departments
Development of Operation and Training Manuals as per Hyatt Standards
Staff training and supervision, Operational Trouble shooting
Establishing outlet Policies and Procedures as per Hyatt international Standards
1990-94 Masters Degree in Management of Hotel and F&B Industry Ecole des Arts Culinaires et de l’Hôtellerie d’Ecully. School presided by Mr. PAUL BOCUSE - Culinary Arts, Business law, Business Strategy, Quality Control - Human resources, Architecture and Interior Design - Awarded Communication and Best Management Project 1994 9 months Management training in the Ritz Carlton Chicago (a Four Season Hotel) 9 months kitchen training in the Connaught Hotel, London (a Savoy group Hotel) 1989-90 Degree in Business Management (High School Certificate) Lyon II (France)