Experience

Kempinski Hotel San Lawrenz

• Malta
• Hospitality
• 1 - 100 Employee

• Director of Human Resources

  • May 2022 - Present



Kempinski Hotels

• Germany
• Hospitality
• 700 & Above Employee

• Human Resources Manager

  • Dec 2019 - Apr 2022



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Learning & Development Manager ( HR) Malta Cluster

  • Feb 2017 - Nov 2019



Accor

• France
• Hospitality
• 700 & Above Employee

• Spa & Recreation Pre & Post Opening Manager Dubai Al Barsha Cluster

  • 2012 - 2016

  Conceptualized & rolled out the In Balance by Novotel Spa & Recreation project for the Middle East Created the FFE’s, furniture design & color schemes adopted Set up stock par levels. Identified leading suppliers & negotiate good packages and prices. Chose Gym equipment, created floor plans, membership programs, and set prices. Identified beauty products and created Spa Menu. Designed room layouts and selected suppliers. Identified what product mix to use. Outlined potential marketing mix and branding positioning to adopt. Prepared Training Manuals for all areas. Put Human Resources Policies and procedures together. Structured all Job Descriptions and outlined the recruitment plan and profiling. Prepared budgets. Put together Kid’s Club Program, Identified Pool Area themed events that can be successfully rolled out. Put in place a very strong client’s database. Identified the right promoters to assist at various stages of the business growth. Show less



Cavalli Club Dubai, Restaurant & Lounge

• United Arab Emirates
• Food and Beverage Services
• 1 - 100 Employee

• Restaurant & Lounge Manager ( Global Set up)

  • 2011 - 2012

  Finest Club of the World Member @ Fairmont Hotel Dubai Restaurant & Lounge Club Manager Global Set up Team Player Put together the Global Franchise Manual for service & delivery measurement tools Created set up design & layout Put together a cuisine theme complimenting service identity Increased Revenue by 45% Successfully managed a team 0f 150 people plus casuals. Designed and structured the service concept and delivery systems all throughout the Club. Outlined and supervised the implementation of the yearly Marketing & PR Plan. Restructured service team & increased overall productivity. Trained all team members on basic service skills all the way to top fine dining execution. Launched the idea of an Incentive scheme for all R&L Team. Generated Up selling techniques. Introduced the concept of teamwork. Improved overall team performance and motivation level. Attained a whole repertoire of highly elite high spending returned guests. Build the whole R&L Service Concept for the Franchise Manual. Set up a whole Training structure. Assigned and trained Team Coaches for each department. Set in place Operational Equipment Inventories. Show less



Maritim Antonine Hotel and Spa

• Malta
• Hospitality
• 1 - 100 Employee

• Spa & Wellness Manager Pre & Post Opening

  • 2009 - 2010

  Created a holistic concept together with the interior designer. Launched the first Le SPA concept by Transforma affiliated with Maritime Hotels Build the whole Operating Manual for existing and future Spas Created menu and designed signature treatments. Structured tour operator packages. Set pricing & marketing strategy. Hired & trained team members. Created gym packages. Created a holistic concept together with the interior designer. Launched the first Le SPA concept by Transforma affiliated with Maritime Hotels Build the whole Operating Manual for existing and future Spas Created menu and designed signature treatments. Structured tour operator packages. Set pricing & marketing strategy. Hired & trained team members. Created gym packages.



Hilton

• United States
• Hospitality
• 700 & Above Employee

• Operations & Training Manager

  • 2007 - 2009

  Restructured sequence of service and systems of delivery. Re shuffled and re organized the service team. Hired and coached the Food and Beverage senior supervisor & junior supervisors, to the required standard. Trained all team members on service standards. Set in place the sequence of service delivery. Achieved consistency in service delivery throughout Food and Beverage with a 99% score in the Quality Assurance audit. Restructured sequence of service and systems of delivery. Re shuffled and re organized the service team. Hired and coached the Food and Beverage senior supervisor & junior supervisors, to the required standard. Trained all team members on service standards. Set in place the sequence of service delivery. Achieved consistency in service delivery throughout Food and Beverage with a 99% score in the Quality Assurance audit.



Mandarin Oriental Hotel Group

• Hong Kong
• Hospitality
• 700 & Above Employee

• All Day Dining & Poolside Manager (Make over)

  • 2007 - 2007

  Restructured sequence of service and systems of delivery. Re shuffled and re organized service team. Trained all team members on basic service standards. Increase efficiency & systems of delivery Enhanced productivity Organized special festivals and marketed it with surrounding embassies. Restructured sequence of service and systems of delivery. Re shuffled and re organized service team. Trained all team members on basic service standards. Increase efficiency & systems of delivery Enhanced productivity Organized special festivals and marketed it with surrounding embassies.



BLUE ELEPHANT / BLUE SPICE

• Thailand
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Blue Elephant Restaurant General Manager( Blue Elephant Malta & London & Paris)

  • 2005 - 2006

  I started working on this consultancy project in 2005, By 2006 I had all the finalized proposed products designed with packaging, concept and content in place, tuned in to the Maltese supermarket chains Broadcast-ed a television program about Thai cuisine and Asian culture as a means promoting the Blue Elephant household line Awarded Best Service in Malta in 2005 Awarded Most Romantic Restaurant in Malta in 2005 I started working on this consultancy project in 2005, By 2006 I had all the finalized proposed products designed with packaging, concept and content in place, tuned in to the Maltese supermarket chains Broadcast-ed a television program about Thai cuisine and Asian culture as a means promoting the Blue Elephant household line Awarded Best Service in Malta in 2005 Awarded Most Romantic Restaurant in Malta in 2005



Hilton

• United States
• Hospitality
• 700 & Above Employee

• Restaurant Manager Pre & Post Opening @ Hilton Malta & Blue Elephant Malta

  • 2000 - 2006

  Implemented the Hilton Breakfast during opening phase Assisted in the opening of the Portomaso Convention CenterChampioned the opening of the Gazebo Restaurant day operationThen moved to open the Blue Elephant Malta Restaurant & LoungeAwarded Best Restaurant in MaltaWorked also as a Training Coordinator for the Hilton Property during Opening Phase to deliver Mandatory Classroom training

• F&B Trainer Rebranding

  • 1999 - 2000

  Executed the Training Required for the re-branding process from a Stakis to a Hilton branded Hotel.Part of an F&B task force to support during the opening of the Hilton Cardiff Wales