Assistant Food and Beverage Manager

• Jul 2023 - Present

Self Employed

• Mar 2020 - Oct 2022

Own Business Own Business

Operations Manager - Catering & Banquet

• Jun 2019 - Mar 2020

Result of a series of promotions, as the F&B Operations Manager for Catering, reported directly to the Director of F&B. Responsibilities included all operational management of the 5 star hotel complex of The Westin Dubai & Le Meridien Dubai Mina Seyahi Beach Resort and Marina, Overseeing the daily functions and providing leadership and guidance to a team of 32 staff, including performance management, appraisals, recruitment, management of interns, casuals and staff from other departments assisting for large scale events. Responsible for overseeing the F&B operations for events in: Dubai Coca Cola arena (17,000 capacity with 32 Concessions, 42 VIP, 2 VVIP, 2 Royal Suites and 2 Premium Clubs), and at the complex (15.000+ sq. feet with a capacity of 5.000, 8.838 sq. feet ballroom for 700 guests, conference centre with 7 state of the art venues, outdoor beachside amphitheatre with a capacity of 1.500 with a further 5,000 in the outdoor area) – collectively contributing 12 % to total complex revenues. Show less

Banquet Operations Manager Complex

• Nov 2009 - May 2019

• Led and managed a team of 24 full time staff, to meet all KPI’s, SLA’s and revenue targets: o An integral project team member of the cost control initiative – and 3% reduction achieved in a months. • Successfully liaised with internal and external stakeholders to understand and lead the delivery of the F&B operations for high profile events. • Improved revenues through astute external stakeholder management, including developing a close working relationship with regular clients. • Developed and implemented SOP’s for the Department in line with global Marriott policies. • A Senior member of the team, oversaw the on boarding and induction of new staff, including providing on the job training. • Developed and facilitated training sessions for the team, including an F&B workshop. • Created and managed the training plans for interns and casual employees, providing feedback and initiating remedial action when necessary. • Drove savings in capex through instigating and implementing a new policy of interdepartmental sharing of F&B equipment across the complex. • Solely responsible for the management of the unique Dining in the Sky F&B concept, improving revenues to AED 1.5 m+, through the development and implementation of streamlined procedures. • Successfully project managed the complete F&B Operations for all events, ensuring all HACCP, health & safety regulations were followed: o New Year’s Eve event – 3,100 guests, and revenues of AED 2.8 m. o Boat charters 2018, 2019 - Annual revenue AED 800,000+. o Rugby 7s VIP catering 2019 - AED 1.5m + revenue. o Meydan World Cup Bar 2016, 2017, 2018, 2019-revenue of AED 500,000 - AED 1 m; VIP Hospitality (2019) revenue 1m. o Air Show 2019- revenue AED 1 .5m. Show less

Assistant Restaurant Manager

• Nov 2006 - Oct 2009

• Led and managed a team of 34 full time staff, for the All-day dining buffet restaurant and the 24 hour A La carte menu (catering for 600 covers daily and a seating capacity of 220). • Conceptualised, developed and led the execution of the popular theme nights, driving outlet revenues. • Led the team to receive high customer feedback through Mystery Shopper and Customer Feedback channels for all outlets. • Led and managed a team of 34 full time staff, for the All-day dining buffet restaurant and the 24 hour A La carte menu (catering for 600 covers daily and a seating capacity of 220). • Conceptualised, developed and led the execution of the popular theme nights, driving outlet revenues. • Led the team to receive high customer feedback through Mystery Shopper and Customer Feedback channels for all outlets.

Assistant Banquet Operations Manager

• Jan 2005 - Sep 2006

• Banquet rooms capacity of 500 persons and 300 persons with total area of 21,000 sq. ft. • 4 Conference rooms for 40, 60 and 100 persons • Outdoor banquet facilities an Amphitheatre for 500 persons, 1 BBQ area for 50 – 5000 persons and 1 Far lawns area for up to 5000 person’s concert.

Banquet Supervisor

• Jan 2003 - Dec 2004

• Responsible for banqueting operation that encompasses two 500 and 800 covers banquet rooms • Six conference rooms and outdoor facilities for up to 5000 cover dining and concert capacity• Responsible For Department Training• To carry out any duties as may be required by the operations manager in his absence• Responsible for banqueting captains, waiter, waitress and casual employees

Banquet Captain

• Aug 1999 - Dec 2002

• Responsible For Banqueting Waiter / Waitress and Casual Staff • To Assist Banquet Manager and Supervisor for efficient operations follow up to ensure guests satisfaction• Responsible For Small & Big Outdoor Catering, as well as Supporting Banqueting Operations,• Organizing all Mis-en-Place and Equipment