Welcome to
Experienced Professionals in Hospitality Industry
We are a team of experienced professionals with a demonstrated history of working in the hospitality industry. Our skills include Food & Beverage, Hotel Management, Hospitality Industry, Event Management, and Wine Tasting. We are strong operations professionals a proven track record of creating a strong brand and assistance to deliver success or hospitality businesses.
CONSULTANCY PORTFOLIO
AREAS OF EXPERTISE
FOOD & BEVERAGE
95%
HOTEL MANAGEMENT
90%
EVENT MANAGEMENT
85%
WINE TASTING
90%
MARKETING
100%
BRANDING
100%
HTML & CSS
80%
EXPERIENCE
2019 -
WEST HAM UNITED
2019-2020
FREELANCE HOSPITALITY PROJECT
Business Start-Up
Brand Development
Concept Creation
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Developing business and brand foundations to launch a unique hospitality concept.
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All business start-up activities: Business planning, market research, licencing, funding, cost analysis, offer/concept creation, brand management, equipment, design, H&S, etc.
Consistency Supervision
Service Standard Upgrade
First-Class Customer Service
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Assuring the delivery of consistency in guest experience and the product.
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Providing the first-class customer service to the highest paying members of the Club.
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Generating feedback on all aspects of service provided by outsourced hospitality caterer.
2018-2019
JUMEIRAH LOWNDES HOTEL
S&M Calendar
Recognising KPIs and Performance Measures
Training Plan
Conceptualising the RS
Sequence of Service
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Leading the F&B Department team with high focuses on upgrading the service standard to luxury level and HEART of Jumeirah Standards of Service.
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Creating a plan for future training and staff development.
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Generating the Sales & Marketing plan supported by the development of creative products and initiatives (Sales Channels, Social Media, Offers, Conceptualising of Room Service…).
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Updating the Sequence of Service Standards and raising staff awareness of its importance.
S&M Calendar
Recognising KPIs and Performance Measures
Training Plan
Conceptualising the RS
Sequence of Service
2017-2018
DUKES HOTEL LONDON
Hotel F&B Restructuring
Change of Restaurant Concept
Payroll Management
Analysing P&L Accounts
Setting the Budgets
PR and Marketing
Brand Awareness
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Actively involved in restaurant procedures (recruitment and teambuilding, planning, standard development and upgrade, sales, PR and marketing, etc.).
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Due to the slow-starting performance, I raised the initiative and executed the change of restaurant concept respecting the brand guidelines, market research and its demands.
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Managing the outlet with taking on the responsibilities beyond my department, within the full F&B operations with an income generation of over £2.8m.
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Taking the responsibility for the business performance of the restaurant by setting the budgets and agreeing on them with the General Manager and Finance Director.
2014-2017
TEXTURE RESTAURANT
Inspiring Team leadership
Training and Staff Monitoring
Michelin Standards
4 AA Rosettes
Managing High Revenues
Unique Leadership Approach
Fire and Food Safety
H&S Compliance
Driving Productivity
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Increased the number of return visits during the three year period, building a relationship and enabling an inspiring working atmosphere for all team members.
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Focused on maximising the revenue, was able to maintain and increase the average spend levels during the Brexit period by influencing on the offer and full team performance.
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Significantly reduced sickness level and decreased the employee turnover with unique leadership approach, development of “Personal Performance Programme”, recruitment, training and staff monitoring.
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Started as Assistant Restaurant Manager (April, 2014 – July, 2014) got trusted the senior position by high performance, responsibility and ownership.
2014
THE FAT DUCK
System for Perfection
Extreme Product Awareness
World Recognised Brand
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Support of previous management experience with performance in one of the most recognised and successful hospitality systems in the World.
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Knowledge of the brand, service and products while building strong personal confidence.
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Assisted other employees to improve their skills and provided support in their development.
2012-2013
THE LANESBOROUGH LONDON
Event Planning
Organisation and Logistics
Private Dining Operations
Catering Service
Top Luxury Standards
Outsourcing Personnel
Equipment Hire
Exceed Guest Expectations
Flexible and Committed
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Day-to-day operations of Private Dining Department, and additionally assisted in any area of Food and Beverage and departments when and where circumstances dictated.
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Managed, lead and developed the Events team to deliver on-brand guest experience up to the fullest potential.
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Represented the point-of-contact for outsourced personnel and recruitment agencies.
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Carried out inspections of departmental facilities and services and ensured the full departmental compliance with licensing laws, health and safety regulations.
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Received the Ambassador of the Month award.
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Started at the hotel as a Headwaiter at Apsleys the Heinz Beck Restaurant (May, 2012 – May, 2013), a restaurant with the Michelin star.
PROJECTS & CLIENTS
OUR LATEST PROJECTS
CONTACT
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