PROFESSIONAL PROFILE

 

An energetic & self-motivated F&B Management professional with over 14 years of experience across Europe and the Middle East, with drive and solid background of the hospitality industry, gained with major employers in the field, with proven ability to deliver results on time and within any target set and proven skills in achieving goals through the development and motivation of staff. With experience of managing events and banqueting, standalone restaurants and outlets within luxury hotels and Michelin star establishments. I’m a positive individual with hands on approach and a ‘Can do’ attitude, a very customer focused person with an eye for details and a passion for high levels of service, now looking for a new and challenging managerial position, to continue to develop my career within a large F&B operation.

 

 

 

CAREER EXPERIENCE

 

 

The Farm, Al Barari – Dubai

General Manager                                                                             January 2018 – October 2018

 

The Farm, a gourmet casual dining restaurant & event venue, set within the luxury villas in Al Barari, offers flavours from all around the world, owned by the Zaal family under ‘Soul Hospitality’.

  • Management of 100 team members and the whole F&B operation, exercise supervisory authority over the entire venue including the head of departments reporting to me, Restaurant Manager, Event Manager and Head Chef;
  • Yearly revenue of 16 million AED including up to 300K on event revenue;
  • Consisting of an indoor & outdoor ‘A la Carte’ 300 covers Restaurant, together with 4 separate Event space serving up to 600pax;
  • 20% Increased profit revenue in the 1st quarter 2018, 50% on sales delivery take away;
  • Target of 15% on revenue through Events in the 1st quarter 2018;
  • Food COS reduced from 25% - 18%;
  • Staff Cost reduced from 35% - 30%;
  • Reporting to the COO and the Finance Head to ensure all budget targets are met and profits maximized;
  • Ensure restaurant profitability through analysis of sales, labor, inventory and controllable, taking corrective action to achieve margins and sales growth targets;
  • Implement and conducting training of employees, staff meetings, HR management such as recruitment, performance reviews and terminations;
  • Track record of maximizing guest satisfaction and profitability whilst maintaining high standard of food service, presenting a positive and fashionable image of the business;
  • Develop and drive restaurant operational plans, overseeing and running Events, private functions, group set menus, weddings, large caterings & entertainment events;
  • Ensure all health and safety issues are monitored and staff are fully trained;
  • Establish and maintain fast & accurate service, positive customer relations and ensure products are consistent with company quality standards;
  • Drive a customer-focused culture by serving as a role model in resolving customer issues, complaint and training staff to exceed customer service standards;
  • Monthly stocktaking, authorizing procurement on orderings F&B products & consumables, suppliers comparison to determine cost savings, negotiating and developing commercial contract with suppliers and brands;
  • Development of marketing, promotional material & social medias to increase customer data base and sales;
  • Responsible for creation, implementation and management of Restaurant Reservations;
  • Present a positive image, demonstrate leadership and sound business ethics, responsible for all company legal reports and paperwork;
  • Correctly opening and closing procedures are adhered to and in line with company standards;
  • Extensive and relevant knowledge of F&B and enthusiasm for creating & updating seasonal Menus, providing a great service with an eye for details and the ability to drive consistent brand standards;
  • Accolades 2018: What’s On & ME Hozpitality - Finalist Favourite Healthy Eating Restaurant.

 

Roberto’s, Skelmore Hospitality – DIFC, Dubai

Restaurant Manager                                                                        March 2017- December 2017

 

Managing the Company’s flagship location in Dubai, Roberto’s has built its reputation over the years gaining several awards and nominated for ‘Best Italian restaurant’, highly commended for his fine food and entertainment venue on the media & caterer magazines. 

Head of the entire F&B operation and acting GM, on a 350 covers capacity establishment;

  • Management of 130 team members, including 6 department managers & assistants;
  • Guiding and supporting department leaders & teams achieving service excellence and guest satisfaction, monitoring & driving performance;
  • Brand identity, marketing plan & sales strategy to generate revenues and profits, concierge program execution;
  • Human resource management;
  • Conducting & organizing events, live music evenings, gala dinners, groups & set menus;
  • Food and beverage concept development updating and creating daily & seasonal menus, to improve guest satisfaction and drive revenue, working with the culinary team to provide feedback to strengthen the product;
  • Managing recruitment, staff development, training and conducting appraisals;
  • Side management of related department of Reservations, Hostess, Lounge, Bar & Sommeliers;
  • Ensure guest satisfaction, respond to guest feedback, socials & medias, complaints, build regular guest database;
  • Competitor analysis to bench mark the restaurant competitors and source ways to innovate the delivery of F&B to stay ahead of them;
  • Building maintenance and developments;
  • Financial reporting, analysis and cost control;
  • Monthly stock control, inventories, purchasing orders;
  • Achieved record of 93% on Mystery Diner Report above the average target on the second quarter of the year;
  • Accolades 2017: Time Out Dubai – Highly Commended Italian.

 

The Meat Co, Food Fund International - Dubai

Restaurant Manager & Guest Relation Manager                           July 2015 – February 2017

 

The Meat Co, being part of Food Fund International, is an elite brand of steakhouse, which portfolio includes restaurant in South Africa, the Middle East and the UK, and has developed a strong reputation internationally by guests and restaurant critics alike.

  • Being in charge of a large operation of 100 team members, conducting daily briefing, staff training & meetings;
  • Responsible for maintaining visibility with the guest at all time and for the running of an operation with a productivity of up to 200K net sale daily, 900 daily pax & an aph of 370AED;
  • Using the company resources to maximize guests’ satisfaction & optimize revenues;
  • Representing the company brand in the market place and develop relationship with key accounts;
  • Continuously developing the restaurant brand, attending tourism trade fairs and exhibitions;
  • Providing the company owners with regular reports on the restaurant operating objectives and fiscal performance;
  • Recruiting, training, managing and developing the team, conducting disciplinary actions, including terminations;
  • Resolving customer complaints in a timely and professional matter;
  • Building relationship with companies and suppliers, competition analysis;
  • Inventories, stock control, stationary and purchasing;
  • Working closely with events and group organizers, developing, implementing and managing events, organizing groups & set menus for the restaurant, maintaining guests history;
  • Overseeing procurement of catering, audiovisual, security & rental needs;
  • Maintaining a calendar of groups & events for effective long term planning & management;
  • Sales strategy & Concierge program to increase the revenue;
  • Weekly management meetings with the department heads, seeking new ways to improve the business, implementation of menus, marketing strategies & promos;
  • Keeping guest’s data base and reviewing their feedback through the socials, resolving complaint;
  • Accolades 2016: The Good Food – Best Steakhouse in Dubai.

 

Ronda Locatelli, Atlantis the Palm - Dubai

Assistant Restaurant Manager & Event Manager                             August 2013 – June 2015

 

Celebrity chef Giorgio Locatelli creates at ‘Ronda’ a rustic, warm and inviting atmosphere that blends the charm of the freshest Italian products with the modernity of Dubai. Responsible for the running of the outlet, the restaurant is located within the largest F&B operation in the Middle East producing 180 million USD in F&B revenues, a hotel of 1539 rooms.

  • Responsible for the running of the restaurant operation, supervising a team of 70 employees, on a seating capacity of 260 covers, 500 daily pax;
  • Event manager for large functions, 160000sqm of events space producing events up to 16000 people;
  • Produced a set menu Gala dinner for 3500pax for Dubai Air Show 2015 with a team of 1500 staff;
  • Being the main face of the restaurant welcoming the guest and updating reservations, overseeing the booking system, keeping guest profiles update and have individual guest records;
  • Ensuring that all colleagues activities adhere and support the company quality standards, conducting daily team briefings and meetings, weekly trainings, overlooking after the staff grooming standards, staff Rota and yearly appraisals performance reviews;
  • Applied creative solutions and ideas to grow develop and improve the business, achieving sales and profit targets through stock management, monthly beverage stock control, china and glassware inventory, stationary and general purchasing ordering;
  • Adhering to all food hygiene regulations and procedures, implementing staff training;
  • Seeking and reviewing customer feedback through social media, Trip Advisor and the In-house JD Power feedback management system to modify and develop the guest experience, food quality, service and overall satisfaction, dealing with customer complaint;
  • Ensuring the accurate and timely submission of payroll data to the HR office;
  • Ensuring that effective links are maintained between kitchen and service area, regularly meeting the kitchen executives updating the F&B Menus, implementing staff training and tasting;
  • Promoting the use of upselling techniques within the outlet to exceed regular guest expectations and increase revenue, working with the Sales & Marketing team to implement promotions, organizing large group event and creating set menus;
  • Accolades 2015: Silver Award for Best Italian Restaurant, Golden Award for Best Italian Restaurant in the Middle East and North Africa.

 

 

Il Baretto, Wine Bar and Restaurant – Marylebone, London

Deputy Manager                                                                                 September 2011 – July 2013

 

Il Baretto, being part of the same group behind LPM, Zuma, Roka & Coya, offers Italian fine dining standards of food & service.

  • Responsible for the running of the all F&B operation, average weekly sale 60-100K, managing 60 team members;
  • Improving all controllable costs maximizing financial performance, responsible for developing, managing and leading the restaurant team to provide excellent service;
  • Being highly visible and the face of the business;
  • Meeting and greeting customer and organizing table reservations;
  • Ensuring the highest standards of food and beverage service;
  • Keeping control of food and labor costs;
  • Ensuring and maintaining health & safety standards and hygiene procedures;
  • Having a deep knowledge of all menus and advising customer;
  • Responsible for recruiting, training and developing staff;
  • Conducted daily pre-shift and weekly departmental meetings;
  • Organizing special events in the restaurant, celebrities receptions & gala dinner;
  • Dealing with and resolving customer complaints;
  • Maximizing all business opportunities to drive sales;
  • Communicating with the kitchen staff to ensure efficient food service;
  • Liaising with the Head Chef to discuss and develop the menu;
  • Overseeing client bookings & reservations;
  • Organizing the daily and weekly roster for the Restaurant’s staff and assign duties;
  • Purchasing stock, supplies and negotiating best prices with trade suppliers;
  • Ability to create a great atmosphere & be an inspirational host;
  • Monitoring sales and then writing informative reports for the restaurant owners.

 

 

One Great George Street, Institution of Civil Engineers – Westminster, London

Brasserie & Functions Manager                                                      October 2008 - August 2011

 

‘One Great George Street’, Headquarters of the Institution of Civil Engineers, is an award-winning central London conference, banqueting, exhibitions and wedding venue. It offers first class facilities and standard of service from meeting to conferences, gala dinners to wedding ceremonies and receptions.

  • Responsible of supervising and organizing events such as receptions, fine dining dinners, business lunch, room service and weddings, with a capacity up to 400 delegates & guests;
  • Responsible for day to day running of the Brasserie, a lunchtime restaurant serving seasonal modern European dishes, located on the same building, with a capacity of 150 covers;
  • Management of 50 team members, focusing on maintaining high levels of customer service standards working according the company policies;
  • Be able to organize and run more than an event a day up to 500 guests;
  • Cash handling procedures within the event or the restaurant, stock control and ordering equipment such as linen, food and beverages, consumables;
  • Update & making daily bookings and reservations, relaying information to the kitchen and the Sales & Event team;
  • Daily duties such as staff Rota, cleaning, staff attendance and discipline;
  • Worked closely with the event and sales team to guarantee a unique and exceptional customer service at all time, high focused on quality standards exceeding customer expectations;
  • Ensuring that food and beverages will be served at the time and location specified by the client prior the event relying on the function sheet and information provided;
  • Delegating tasks, leading the team by example;
  • Dealing with external contacts and F&B supplies, casual workers agency bookings, event organizers and clients;
  • Daily updates checks such as event changes, meetings with Department Executives and Event Team;
  • Accolades 2015: The Global Prestigious Star Award – The world’s most prestigious conference venue & The World’s most prestigious film location venue.

 

Patisserie Valerie - Liverpool Street Branch, London

Assistant Manager                                                                            September 2007 – June 2008

 

Busy 100 cover city based patisserie with an additional banqueting and conference room up to 50 people, with a strong coffee & pastries led business, a production kitchen and a freshly made ice cream kiosk.

  • Worked alongside the manager on the supervision of the restaurant being in charge of the Bar, the Gelateria, the Patisserie, the Sales Counter and the Kitchen Area;
  • Average weekly sales 20-40K, management of 40 employees;
  • Responsible for staff performance, daily duties and roster, handling guests complaints;
  • Ensuring good quality of sales products, maintaining high standards of service;
  • Cash handling procedures, ordering & stock control;

 

 

Harrods Ltd – Knightsbridge, London                                                       

Assistant Manager – Multi Unit Restaurants                              January 2004 - August 2007

 

Multi-unit F&B operation over 24 restaurants based in the established Harrods building serving various cuisines over different branded concept.

  • Managed the ‘Rotisserie’ outlet, located in the ground floor, as well as being a trainee mobile manager throughout 24 restaurants;
  • Training of staff according the company standards, department trainer & coach leading the team within the outlet, reviewing yearly staff performance;
  • Responsible for all cash handling procedures, ordering and stock control;
  • Contributing to meet all budgets & maximizing profits, being fully experienced in the daily service operation of the department set up and close down;
  • Responsible for the staff to adhere and uphold all department procedures such as daily duties, customer service, wastage control, fridges temperatures, cleaning schedule, staff attendance and discipline.

 

 

SKILLS & QUALIFICATIONS

 

  • Customer Happiness Workshop, - Talent Management Consultancy Dubai;
  • HACCP & PIC, Level 3 Person in Charge Training, - Boecker Dubai;
  • CIEH, Chartered Institute of Environmental Health, - Level 3 Award in supervising food safety;
  • RBKC, Royal Borough Kensington & Chelsea, - Food allergy for food handler certificate;
  • Fire Marshall training & professional certificate;
  • Basic COSHH Certificate, Control of substances hazardous to health;
  • First Aid at work award certificate, - St. John Ambulance, Marylebone;
  • WSET, Wine and Spirit Education Trust, - Level 2 Intermediate certificate in wines and spirits;
  • Time and Self-Management, - Pass Training;
  • Supervision and Team Leadership, - Reed Learning;
  • Managing people, Handling difficult conversation, People management policy, Get organized, Effective team meetings, Conducting a performance review, Coaching skills, - Harrods London;
  • Diploma of ‘Master of Art’, - National Institute of Art & Design, Italy, - June 2000.

 

 

PERSONAL DETAILS

 

Date of birth: 13 June 1981;

License: Full, clean UK & UAE driving license;

Interests: Cinema, Foreign travel, Food and cookery, Photography;

Languages skills: Fluent written and spoken English, Italian and Spanish;

Additional skills: Proficient in Microsoft Office, Oracle, Opera, Micros, NetVu Point, Epicure & Adaco.

 

Last Resume Update November 4, 2018
Address Dubai, United Arab Emirates
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