Director of food and beverage
Content
KURT MICALLEF Address Janzour. Libya
Mobile Number 00218 917 336 115/ 00356 7993 2238 Email: [email protected]
Nationality Maltese Languages Maltese, English, Italian and very basic speaking Arabic. Employment History October 2009 Director of Food and Beverage Palm City Tripoli Libya * Responsible for the creation and opening of all food and beverage outlets. * Set up of opening budgets and standards. * 4 restaurants * Canteen. * Gym food and also operation of gym, 4 tennis courts, football pitch, squash co urt and spa. * In house dining. * Piazza activities. * Kitchen. * Menu creation. * Creation of 2 main concepts called Movida and Slush. * In Movida we created, biberons for the children, all kids food is served in sp ecially designed box, all employees trained on balloon making, lots of homemade cooked food, musicstyling took care of the music. We also introduced a table car d with the photo of the employee with creative questions at the back to increase the interaction between guests and employees. * In Movida the beverage list is also made of some very creative drinks from twi x milkshakes to crackle crystal rimmed juices. * In Slush we created a build your own concept where guests are given the option to build their own dish, flags are provided by the sun beds for guests to use w hen they want service and face cloths handed out at 12pm and 3 pm for the reside nts by the pool. * Responsible of all marketing. * Budget preparation. * Training programs. * Started application to break the guinness world record for the longest line of pizzas. January 2009 September 2009 Director of Food and Beverage Park Inn Heathrow 980 rooms, second largest London Hotel. * Responsible for Pulse, Bravo! Bravo! Restaurant and bar, Room Service, Banquet ing and Kitchen * Annual budget of 4.5 million turnover. * Responsible for food and beverage sales and marketing * Cost control * Service excellence * H4T Implementation * Over 100 employees serving an average of 1500 covers a day excluding conferenc e lunches and dinners. * Implementation of training standards and food and beverage basics. * Part of the exec committee.
* * * *
Implementation of daily buffet themes. Created new Pulse cafe breakfast concept. New Sunday Lunch opening on the 6th of September. Covered Front office and helped organize the smooth shift in housekeeping from full time to agency. * Responsible for p&l presentation to gm. * Worked closely with financial controller during recession to keep control of c osts and increase sales, food and beverage hit a 45% profit during the recession and on the contrary to the norm food and beverage kept the hotel alive during t he tough times, this with the strong character of all the employees who would se ll and sell like there was not tomorrow. We all fought for the business which is why we succeeded. * Achieved an overall 91% score in the associate online questionnaires achieving the best score amongst the large departments, maintenance came 1st with 95%. * Passed all bar audits with an average of 95%.
April 2008 - December 2008 Meetings & Events Operations/ Bravo! Bravo! Manager Park Inn, Heathrow * As part of my commitment to the hotels cost cutting I took over banqueting whe n the current manager moved to Russia. * Responsible for largest Park Inn UK Meetings & Events facilities with 43 meeti ng rooms up to 700 delegates * Implemented Green Meetings concept * Introduction of new in-house water system in line with commitment to Responsib le Business * Yearly C&E budget of over 3 million, and responsibility for team of over 30 em ployees * Continuing responsibility for operations of Bravo! Bravo! Restaurant & Bar March 2007 - March 2008 Bravo! Bravo! Restaurant and Bar Manager Park Inn, Heath row * Responsible for the opening of the new Bravo! Bravo! restaurant project that o pened on the 2nd of April 2007 * 250 cover restaurant serving breakfast, lunch and dinner. * 40 employees, including 5 supervisors. * Average of 1500 covers a day. * Average monthly revenue of 350 000. * Responsible for rota's, staff monthly training, recruiting of new employees. * Responsible for setting up the micros 9700 in the restaurant and implement any menu changes. * Take ownership of all F & B duties in the absence of the Food and Beverage Dir ector * Organize marketing for the restaurant, such as a guest database and annual eve nts * Responsible of achieving labor cost and presenting this on a monthly basis to the General Manager. * Reached brand target of 90% guest satisfaction. * Restaurant and Bar have been mentioned in the New York Times and Rezidor are p lanning of opening another 8 based on the success of the current Bravo Bravo * Senior manager on duty for the hotel Dec 2006 - Feb 2007 Restaurant, Lounge, Room Service Manager ding. Crowne Plaza, Rea
* Responsible for a team of 20. * Responsible for implementing new standards in all 3 outlets. * Responsible for training, recruiting, and rosters. June 2005 - Nov 2006 Restaurant and Bar Manager Renaissance Hotel, Reading. * Total revenue budget of 700 000 sterling a year * Associate opinion surveys. * Guest satisfaction survey targets. * Overall profitability of the restaurant and bar. * Restaurant and bar promotions * Training and development and also the introduction f new training system calle d passport to success. * Responsible for passing mystery shopper audits. * Daily taste panels. * Daily 15 min training. * Savvy basic culture. * Highest ever breakfast, lunch and dinner results. * Managed to change the style of the restaurant with minimum funds and increase the evening number of covers. June 2001 - June 2002 Food & Beverage Management Internship Le Meridien, Heathro w * * * * Responsible for hotel show rounds. Co-ordinated the Christmas Office. Assisted with hotel stock takes. Completing competitor checks
Employment during my studies. I undertook various Restaurant and Bar positions from June 1996 until May 2005 i n Malta including opening and managing a 30 cover Restaurant in the heart of Mal ta called Sliema and organising the bars for a 5000 person rave party in a large outdoor field. I also took ownership of our school social which I organised on a boat which saw 250 people attend and also organised the last St. Edwards school re union which saw an attendance of over 300 people. Educational qualifications * * * * * * 8 O levels 2 A levels 3 intermediates. Diploma in Hotel Management - Institute of Tourism Studies in Malta. BA degree in tourism from the University of Malta Ecornell masters in hospitality certificate.
Additional Skills * STAR training for managers by Rezidor * Yes I Can! By Rezidor * Group Training Techniques (GTT) by Rezidor * BIIAB liquor license course * COSHH risk assessment * WSET certificate in Wine level 2 * Certificate in food safety
* Certificate in beer dispense training * City and Guilds in Food and Beverage * City and Guilds in Front Office and Housekeeping * Marriott Service Excellence training. * Marriott Dynamic Teams. * Rezidor Young Leader of the Year 2008. * Gorgeous group bar training in molecular mixology and bar set ups. * WSET Level 2 in spirits * Certificate from L'ecole Hoteliere du Lusanne in The Key to Personal Effective ness. * ITQ Level 2. * Ecornell: Food service management issues and concepts online certificate. * St. James first aid training. * Ecornell: Introduction to Hotel Revenue Management. * Good knowledge of how a hotel operation should run from the smooth operation o f front office, security, housekeeping and maintenance. * Ecornell data gathering and analysis in the hospitality industry 2011. * Ecornell statistical decision making for hospitality managers 2011. * Ecornell understanding financial statements 2011. * Ecornell marketing fundamentals in the hospitality industry 2011.
Mobile Number 00218 917 336 115/ 00356 7993 2238 Email: [email protected]
Nationality Maltese Languages Maltese, English, Italian and very basic speaking Arabic. Employment History October 2009 Director of Food and Beverage Palm City Tripoli Libya * Responsible for the creation and opening of all food and beverage outlets. * Set up of opening budgets and standards. * 4 restaurants * Canteen. * Gym food and also operation of gym, 4 tennis courts, football pitch, squash co urt and spa. * In house dining. * Piazza activities. * Kitchen. * Menu creation. * Creation of 2 main concepts called Movida and Slush. * In Movida we created, biberons for the children, all kids food is served in sp ecially designed box, all employees trained on balloon making, lots of homemade cooked food, musicstyling took care of the music. We also introduced a table car d with the photo of the employee with creative questions at the back to increase the interaction between guests and employees. * In Movida the beverage list is also made of some very creative drinks from twi x milkshakes to crackle crystal rimmed juices. * In Slush we created a build your own concept where guests are given the option to build their own dish, flags are provided by the sun beds for guests to use w hen they want service and face cloths handed out at 12pm and 3 pm for the reside nts by the pool. * Responsible of all marketing. * Budget preparation. * Training programs. * Started application to break the guinness world record for the longest line of pizzas. January 2009 September 2009 Director of Food and Beverage Park Inn Heathrow 980 rooms, second largest London Hotel. * Responsible for Pulse, Bravo! Bravo! Restaurant and bar, Room Service, Banquet ing and Kitchen * Annual budget of 4.5 million turnover. * Responsible for food and beverage sales and marketing * Cost control * Service excellence * H4T Implementation * Over 100 employees serving an average of 1500 covers a day excluding conferenc e lunches and dinners. * Implementation of training standards and food and beverage basics. * Part of the exec committee.
* * * *
Implementation of daily buffet themes. Created new Pulse cafe breakfast concept. New Sunday Lunch opening on the 6th of September. Covered Front office and helped organize the smooth shift in housekeeping from full time to agency. * Responsible for p&l presentation to gm. * Worked closely with financial controller during recession to keep control of c osts and increase sales, food and beverage hit a 45% profit during the recession and on the contrary to the norm food and beverage kept the hotel alive during t he tough times, this with the strong character of all the employees who would se ll and sell like there was not tomorrow. We all fought for the business which is why we succeeded. * Achieved an overall 91% score in the associate online questionnaires achieving the best score amongst the large departments, maintenance came 1st with 95%. * Passed all bar audits with an average of 95%.
April 2008 - December 2008 Meetings & Events Operations/ Bravo! Bravo! Manager Park Inn, Heathrow * As part of my commitment to the hotels cost cutting I took over banqueting whe n the current manager moved to Russia. * Responsible for largest Park Inn UK Meetings & Events facilities with 43 meeti ng rooms up to 700 delegates * Implemented Green Meetings concept * Introduction of new in-house water system in line with commitment to Responsib le Business * Yearly C&E budget of over 3 million, and responsibility for team of over 30 em ployees * Continuing responsibility for operations of Bravo! Bravo! Restaurant & Bar March 2007 - March 2008 Bravo! Bravo! Restaurant and Bar Manager Park Inn, Heath row * Responsible for the opening of the new Bravo! Bravo! restaurant project that o pened on the 2nd of April 2007 * 250 cover restaurant serving breakfast, lunch and dinner. * 40 employees, including 5 supervisors. * Average of 1500 covers a day. * Average monthly revenue of 350 000. * Responsible for rota's, staff monthly training, recruiting of new employees. * Responsible for setting up the micros 9700 in the restaurant and implement any menu changes. * Take ownership of all F & B duties in the absence of the Food and Beverage Dir ector * Organize marketing for the restaurant, such as a guest database and annual eve nts * Responsible of achieving labor cost and presenting this on a monthly basis to the General Manager. * Reached brand target of 90% guest satisfaction. * Restaurant and Bar have been mentioned in the New York Times and Rezidor are p lanning of opening another 8 based on the success of the current Bravo Bravo * Senior manager on duty for the hotel Dec 2006 - Feb 2007 Restaurant, Lounge, Room Service Manager ding. Crowne Plaza, Rea
* Responsible for a team of 20. * Responsible for implementing new standards in all 3 outlets. * Responsible for training, recruiting, and rosters. June 2005 - Nov 2006 Restaurant and Bar Manager Renaissance Hotel, Reading. * Total revenue budget of 700 000 sterling a year * Associate opinion surveys. * Guest satisfaction survey targets. * Overall profitability of the restaurant and bar. * Restaurant and bar promotions * Training and development and also the introduction f new training system calle d passport to success. * Responsible for passing mystery shopper audits. * Daily taste panels. * Daily 15 min training. * Savvy basic culture. * Highest ever breakfast, lunch and dinner results. * Managed to change the style of the restaurant with minimum funds and increase the evening number of covers. June 2001 - June 2002 Food & Beverage Management Internship Le Meridien, Heathro w * * * * Responsible for hotel show rounds. Co-ordinated the Christmas Office. Assisted with hotel stock takes. Completing competitor checks
Employment during my studies. I undertook various Restaurant and Bar positions from June 1996 until May 2005 i n Malta including opening and managing a 30 cover Restaurant in the heart of Mal ta called Sliema and organising the bars for a 5000 person rave party in a large outdoor field. I also took ownership of our school social which I organised on a boat which saw 250 people attend and also organised the last St. Edwards school re union which saw an attendance of over 300 people. Educational qualifications * * * * * * 8 O levels 2 A levels 3 intermediates. Diploma in Hotel Management - Institute of Tourism Studies in Malta. BA degree in tourism from the University of Malta Ecornell masters in hospitality certificate.
Additional Skills * STAR training for managers by Rezidor * Yes I Can! By Rezidor * Group Training Techniques (GTT) by Rezidor * BIIAB liquor license course * COSHH risk assessment * WSET certificate in Wine level 2 * Certificate in food safety
* Certificate in beer dispense training * City and Guilds in Food and Beverage * City and Guilds in Front Office and Housekeeping * Marriott Service Excellence training. * Marriott Dynamic Teams. * Rezidor Young Leader of the Year 2008. * Gorgeous group bar training in molecular mixology and bar set ups. * WSET Level 2 in spirits * Certificate from L'ecole Hoteliere du Lusanne in The Key to Personal Effective ness. * ITQ Level 2. * Ecornell: Food service management issues and concepts online certificate. * St. James first aid training. * Ecornell: Introduction to Hotel Revenue Management. * Good knowledge of how a hotel operation should run from the smooth operation o f front office, security, housekeeping and maintenance. * Ecornell data gathering and analysis in the hospitality industry 2011. * Ecornell statistical decision making for hospitality managers 2011. * Ecornell understanding financial statements 2011. * Ecornell marketing fundamentals in the hospitality industry 2011.
