director of food and beverage
METT Hotels and Beach Resort
Total des années d'expérience :24 years, 11 Mois
Located in one of Bodrum’s most pristine beaches, Haremtan Cove is home to METT Hotel & Beach Resort Bodrum. The perfect spot for a weekend getaway or a long holiday, this boutique resort features 72 elegant guests’ rooms, 31 premium suites, lofts and villas completed with private pools and garden areas, 1 outdoor swimming pool, a traditional Turkish Hammam, MOI spa, as well as a rich and varied dining scene.
The F&B focus is on desirable dining alongside fun and unique entertainment. From well-known brands like Folie, Isola, and Attiko as well as Anjel, Gullet and Lobby Lounge.
• Developed and executed growth strategies for Turkey operations to expand market presence and enhance business performance.
• Oversaw departments to guarantee the consistent delivery of high-quality offerings to investors, enhancing brand reputation.
• Managed budgets and monitored financial health, ensuring sustainable profitability for the business unit.
• Manage 25 locations and opened 9 locations
• Established comprehensive training plans and Standard Operating Procedures (SOPs) to maintain operational excellence, enhancing team proficiency.
• Collaborated with culinary team to craft appealing menus aligned with market trends and customer preferences, enhancing guest satisfaction and prepare a beverage menu for the outlets
• Effectively coordinated with regional headquarters to ensure seamless execution of F&B-related tasks, ensuring alignment with corporate strategies.
Managing Espressolab Specialty Coffee with 7 locations and 5 cafes under the Al Faisal Holding.
• Proficient in the development and meticulous management of food and beverage budgets, with a resolute commitment to meeting or surpassing revenue objectives while proactively identifying and addressing potential opportunities.
• Demonstrated expertise in identifying avenues for profit augmentation and value creation through the strategic reevaluation of existing processes, fostering innovation, and catalyzing essential organizational change.
• Consistently surpasses customer expectations by delivering services that go above and beyond, fostering elevated satisfaction levels and ensuring enduring client retention.
• Adept at setting clear and attainable goals and expectations for team members through the systematic implementation of performance review processes, and maintains a rigorous approach to holding staff accountable for achieving successful outcomes
Manage all operations in Egypt, Bosnia, Jordan, Saudi Arabia, Qatar, Germany
• Facilitating the advancement of start-up ventures by collaborating with investors to facilitate brand establishment within their respective regions.
• Supervising existing locations to ensure strict adherence to brand standards while consistently enhancing guest satisfaction and overall experience.
• Fostering global brand expansion through innovative outreach strategies aimed at attracting new investors.
• Assessing the feasibility of entry into new markets and ensuring the sustained performance of the brand within these markets.
• Coordinating with third-party entities to ensure the meticulous alignment of brand design and all associated elements with established design guidelines.
Successfully secured agreements for four international master franchises for Espressolab, expanding the brand's presence worldwide and demonstrating strong business acumen.
• Selection and procurement of Operating Supplies and Equipment (OS&E) for the Hotel. This encompasses a thorough evaluation of the essential items and equipment required to maintain smooth operations within the outlets.
• Established comprehensive training plans and Standard Operating Procedures (SOPs) to maintain operational excellence, enhancing team proficiency.
• Provides a leadership to managers and staff in the performance of their duties, establishing work priorities and in achieving management objectives.
• Involved with all day-to-day functions including staff management, guest interactions, office administration duties, vendor communications, and labor costs.
• Collaborating with the Executive Assistant Manager and Back of House Manager to ensure that all Food & Beverage outlets have the essential items and equipment through careful selection of OS&E.
• Crafting and executing a brand-new Turkish Restaurant, starting from concept creation to selecting Furniture, Fixtures & Equipment (FF&E), Operating Supplies & Equipment (OS&E), Hiring, training and creating the menus.
• Developing unique concept statements and Standard Operating Procedures (SOPs) for each individual outlet.
• Oversaw administration and operation of Laledan restaurant, Bosphorus Grill, and the summer pool operation.
• Focus on maximizing profits and minimizing expenses.
• Upheld top-notch food and beverage service quality.
• Maintained a dedicated team for high staff performance and ensured unwavering customer satisfaction and consistently exceeded guest expectations.
• Resulted in a substantial increase in outlet revenue and decrease cost
• Managed all facets of the restaurant within established policies and procedures.
• Expertly managing La Terezza Restaurant, accommodating 150 guests for Breakfast, Lunch, and Dinner, and overseeing a dedicated team of 50 staff members.
• Delivering exceptional food and beverage service marked by efficiency, courtesy, and technical excellence.
• Nurturing a skilled workforce through comprehensive training, ongoing coaching, and effective staff retention strategies.
• Inspiring and guiding the team to achieve superior levels of performance and service excellence.
• Continuously monitoring customer satisfaction and taking personal accountability to promptly resolve any issues, ensuring an impeccable dining experience
• Responsible for providing Six stars service to our guests
• Reach our goal and guess satisfaction
• Responsible of all section and waiters
• Consistently performs tasks in accordance with company standards, USPH guidelines and environmental regulations.
• Motivate of my team and work as a team. Train and keep them on high performance
• Working 2 michelin star Michel RouxChef`s restaurant.
• Table side cooking, carving, flambeing food.
• Responsible for providing high quality service to the guests, going above and beyond their expectations
• Knowledgeable on shipboard amenities, providing our guests with recommendations on entertainment, services and
products available
• Proficient in the art of table service, able to coordinate trolley and flambé service, ensuring a smooth operation and
delivering a high level of service
• Consistently performs tasks in accordance with company standards, USPH guidelines and environmental regulations.
• Working with the Restaurant Manager to ensure a smooth operation
• Developed 'Excellence In Service' training course for our employees