Director Of Food & Beverage
Capital Club
Total years of experience :23 years, 6 Months
SELECTED ACCOMPLISHMENTS
Successfully launched new Lounge concepts (25 % increase of over all revenue)
Exemplary track record of higher level promotions,
consistently hitting the ground running in new roles,
producing exceptional results
Overcome complex business challenges and make high
Spearheading the team of 120 front and heart of the house including Operations Manager and 4 Assistant Managers, challenged to manage operational activities of the Club including fine dining Signature Restaurant, Steak House and Grill restaurant, Shibuya Japanese restaurant, private, business and social events, Members Bar and Cigar lounge and Room Service and butler operations.
Spearheading a team of 85 team members, assumed the responsibility of managing all operations and developed mutually beneficial business relationships with stakeholders. Oversaw and coordinated all internal operations of Sales, HR, Accounts, Procurement and Legal Departments
Ensured resort operations meet both state and departmental requirements in matter of sanitation, regulations and procedures
Planned, organized, directed, managed, and evaluated the activities and budget of an organization
Developed strengths in negotiating skills, creating customer integrity and cash flow management and assisted Company to become synonymous in the Hotel industry in Glasgow
Developed and managed the organizations policies, procedures, standards, and strategies in order to ensure process transparency, fairness, impartiality and confidentiality
Reviewed room inventory management to ensure maximization of room revenue
Ensured proper selection, training, counseling and motivation of all team members. Hired, mentored, counsel and motivated management team members
Negotiated major purchases, develop blanket or master agreements with suppliers, and engage in all aspects of contract management
Evaluated and assessed the principal risks of the Company and ensured that these risks are being monitored and managed
Met with and solicited comments from guests on a regular basis to determine their level of satisfaction with guest services and facilities
’
Arabic Dining 120 seating capacity Kasbar Night Club 700 people capacity
Moroccan Restaurant 90 seating capacity
beach Bar and Grill restaurant 170 seating capacity
facilities:
5* hotel, with 600 rooms, 14 F&B outlets & banquet for up to 800 guests
