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REF NO:H1460




Dear Sirs,

I write to introduce myself to you for consideration for the positions of Hotel Manager, Resident Manager, Director of Operations, Director of Food & Beverage and to this end I have attached my resume for your perusal.
Kindly note that my most recent experience has been in the Middle East -Saudi Arabia. During the previous two & a half (2 & 1/2) years I have been involved in the marketing, selling, opening & operating phases of a hotel & residential resort complex whose recreational, entertainment and dining facilities are truly those of a world class five star operation. The complex is unique in concept, design and operation dedicated to the highest quality standards of this deluxe niche market achieving success during a period of marked recession in the Kingdom of Saudi Arabia. During this period I was responsible for the daily operation of the complex. During this time I opened and operated five (5) fine dining restaurants, six (6) cafes, three (3) indoor & one (1) outdoor banqueting suites with maximum capacity of 1,000 persons and an outside catering operation serving up to 1,500 persons.
As a career hotel & resort professional I bring nineteen (19) years of experience in a variety of locations working with multinational staffs in many varied situations from resorts to city center to suburban hotels. My strengths are in the fields of food & beverage, operations, sales & marketing, rooms division & engineering management. My attitude is one of working with my staff to achieve the goals and aims that the profit considerations agreed and set by corporate management can be met.
I look forward to an opportunity to discuss any opportunities with you in person and can be reached at my listed fax & telephone numbers below and on my resume.

Sincerely


Overview:
Eighteen plus years in the International Hotel/Resort Industry encompassing all aspects of that include: Operations, Sales & Marketing, Food & Beverage, Rooms Division, Finance, Accounting & Engineering.

Citizenships: American, British & Barbadian

Professional Experience

01/95-10/97: CONFIDENTIALSaudi Arabia
Executive Assistant Manager
-Responsible for all daily operations of all departments
-Responsible for all F & B sales and marketing activities
-Instituted all operational, financial & budgetary controls & service standards
-Responsible for the opening of all outlets & facilities
-Responsible for leasing of villas to the local American expatriate community market
-Responsible for the planning, implementation & sales of Prestige Club memberships
-Coordinated the overall marketing of the Oasis Resorts
-Five Star Resort Hotel & Villa Complex with 300 Villas & All Suite Hotel
-5 Restaurants-100 Seat Mishal (International), 125 Seat Casa Mia (Italian), 50 Seat Kodo (Japanese), 85 Seat Steak House & 200 Seat Seashell (Seafood)
-6 Casual Cafes-Beach Terrace, Bowling Alley, Ice Rink, 2 Pool side & Medical Center
-3 Banqueting Suites & Outdoor Terrace to 1,000 & Outside Catering to 1,500
-Total Sales-US $20.0 M


06/93-12/94: CONFIDENTIAL USA
General Manager
-1,500 Total seat capacity, 11 Banquet & Conference Suites & 500 seat Nightclub
-Responsible for all aspects of the daily operation
-Responsible for Sales & Marketing of local Boston Market
-Sales-US $ 5.5M
-Achieved Food Cost of 30% & Beverage Cost of 19%


03/92-04/93: CONFIDENTIAL USA
General Manager-Shipboard
-Responsible for daily Hotel & Casino operations
-Responsible for all annual on board revenues of US $ 7.5M
-400 Cabins (Hotel Rooms)
-400 Seat Formal Restaurant, 150 Seat Grill Restaurant, 500 Seat Show Lounge, 150 Seat Nightclub, 3 other lounges & 100 seat Casino


05/90-02/92: CONFIDENTIAL USA
Executive Hospitality Consultant
-Consulted to clients in the Hospitality Industry
-Analyzed Operations & Sales & Marketing
-Made recommendations to correct operational deficiencies & to enhance Sales & Marketing
-Implemented recommendations & actions during short term management


07/88-04/90: CONFIDENTIALUSA
Assistant General Manager/Director of Food & Beverage
-200 & 150 Room Business & Conference Hotels
-22 & 15 Banqueting Suites to 1,500 persons in each hotel
-2 Fine Dining Restaurants & 2 Casual Theme Cafes
-2 Entertainment Lounges
-Achieved total F & B profitability of 35%
-Increased Sales to US $ 4.4M from US $ 3.7M


09/86-05/88: CONFIDENTIAL Barbados
Assistant General Manager
-172 Room & Suite Luxury Resort
-3 Restaurants & Cafes
-4 Bars & Lounges
-Responsible for F & B operation


04/85-08/86: CONFIDENTIAL London, UK
Banquet & Conference Manager
-150 Room & Suite City Center Business & Conference Hotel
-8 Banqueting Suites to 500 capacity
-Responsible for Conference & Banqueting, 24 hour Room Service, Lounge, Cafe St.Germain & Beverage


10/82-04/85: CONFIDENTIALBarbados
Senior Assistant Manager
-Luxury Resort Hotel Company
-Senior Assistant Manager at 3 of the Group's 4 hotels
-Responsible for daily operations


07/79-09/82: CONFIDENTIAL Barbados
Assistant Food & Beverage Manager
-Completed Trust House Forte 2 year management training program
-Promoted to Assistant Food & Beverage Manager



Education:
The Educational Institute of the American Hotel & Motel Association, Lansing, MI. USA
CFBE-Certified Food & Beverage Executive-08/96,
Certificate of Specialization-Food & Beverage Management-07/96
Certificate of Food & Beverage Management-03/95



Current position Achievements
1995-Opened and trained all staff for the Restaurant-International cuisine with an average cover check of $ 23-dinner only restaurant
-Opened and trained all Banqueting staff
-Sold banqueting facilities to expatriate groups and associations-British Businessmen's Association, American Women of the Eastern Province, Shell, BP, ARAMCO, King Fahd University, US Consulate
-Qualified bids, specified equipment, designed and supervised the construction of the Restaurant kitchen-Italian cuisine
-Opened and trained all staff for the Restaurant with an average check of $17-dinner only restaurant
-Opened Bowling Alley, Poolside and Beach Terrace Cafes-average check of $ 7
-Opened first wing of 23 Suites in the hotel wing of the complex with an average rate of $ 120
-Introduced 24 hour Suite & Villa service


1996--Qualified bids, specified equipment, designed and supervised the construction of the Restaurant kitchen-Japanese, Chinese, Thai & Malaysian cuisines
-Opened the outdoor catering unit selling to individuals, companies and government departments
-Opened Cafe & Indoor Pool Cafe-average check of $ 6
-Leased villas to American expatriate community, occupancy increased from 42% in 1995 to 68% in 1996
-Coordinated the first marketing plan for the complex as a whole
-Achieved food cost reduction to 40% in 1996 from 48% in 1995
--Qualified bids, specified equipment, completed the design of the kitchen of the Restaurant
-Increased revenues and average check by 25%
-Implemented the Prestige Club membership


1997-Opened second wing of 78 hotel suites with 24 hour Suite service
-Opened the restaurant for luncheon and introduced Friday Brunch
-Opened Restaurant for luncheon
-Completed opening of the CONFIDENTIALRestaurant-weekend only at the Beach Club-average check of $ 10
-Achieved food cost of 36%



Achievements-1993-95
-Upgraded the conference package
-Reduced food cost to 30% from 35%
-Reduced Beverage cost to 19% from 21%


-1992-93
-Achieved 96% favorable rating for both contracts as General Manager-Shipboard
-Introduced Grill Restaurant format on both ships
-Upgraded skills of Cabin Stewards by AHMA Training Videos


-1990-92
-Started up the hospitality division of CONFIDENTIAL
-Operated four small hotels on contingency basis in bankruptcy proceedings


-1988-90
-Reduced food cost to 31% from 40%
-Reduced Beverage cost to 20% from 26%
-Increased F & B Sales to $ 4.4 million from $ 3.75 million


-1986-88
-Re-organized F & B Department to achieve a department profit from an operating loss
-Opened casual themed cafe & beach restaurant
-Reduced food cost to 38% from 45%
-Reduced beverage cost to 23% from 30%


-1985-86
-Re-organized the Banqueting operation whilst hotel was under construction
-Achieved Beverage cost of 25%


-1982-85
-Reduced F & B costs by 5% at each of three properties
-Managed smallest property of the group and reported to the General Manager at a sister property


-1979-82
-Opened dinner restaurant-Grill and French cuisine-1980
-Opened Italian Restaurant-1981




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