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Work Background
Baobab Wildlife SanctuaryFounder & Operator
Jan. 2024Limpopo, South Africa
MAGNA Hospitality ManagementGroup Operations Manager
Jan. 2023 - Jan. 2024Dubai, United Arab Emirates
TÀN CHÁ RestaurantGeneral Manager
Aug. 2021 - Jan. 2023Dubai, United Arab Emirates
The Crystal Group LLCDirector Of Operations
Jan. 2017 - Jan. 2018DubaiWorking with the Crystal Group key brands, 40 Kong, Em Sheriff and El Chiringuito, my role is to develop and oversee existing strategies, improve on footfall, guest satisfaction and brand loyalty, whilst remaining within the Budgetary guidelines through smart marketing initiatives and training. Part of the role is to help improve the perception of the Group in the marketplace; helping it be recognized as a partner that not only is capable of managing imported brands but has the capacity and drive, foster, create and launch their own brands from concept development stages all the way through the build completion to opening and operations.
Odin Hospitality SolutionsDirector
Jan. 2017Dubai, United Arab EmiratesStarted Odin in Jan 2017 as software distribution company for the MENA region, representing an EPOS system from the UK and launching their platform here, In addition to working on the software I have consulted and worked on various projects including Pre-Openings, full Concept Development (Look and feel, menu development, OS&E, Branding Design), Feasibility Studies, Site Sourcing, Space Planning / Design, and Build (FOH, BAR, Kitchen) Interior Designer, Assigned Contractors for Fit Out and MEP, PR, and Marketing engagement, Procurement (OS&E, Uniform, Spirit and Beverage List) with and account set up, Epos and Inventory Management, Sound System, Training Manuals and Brand Collateral, Recruitment (Managers, Line Staff and Kitchen) and of course Staff Training. Additionally, I have been engaged as an expert witness in an arbitration case and emerged victoriously. I now work full time on my personal projects and all projects are self-sustainable.
Odin Hospitality SolutionsDirector
Jan. 2017 - Jan. 2024Dubai, United Arab Emirates
Totora Cebicheria Peruana – RoyaDirector Of Operations
Sep. 2015 - Dec. 2016Dubai Emirate, United Arab Emirates - DIFCResponsible for setting up the most authentic, cutting edge Peruvian concept to come to Dubai, contracted by Roya international - one of the leading hospitality developments in the region with over 15 years of successful experience with a massive development and asset management portfolio. In addition to developing Totora through the design, tender, hiring and operational stages, I also assisted on establishing additional brands in the region that as a company we intended to own and operate.
Pragma GroupOperations Manager
May. 2014 - Aug. 2015DubaiAn existing power house brand in the fashion industry, the Roberto Cavalli Caffé needed more refinement and direction as a Caffé brand; thus I was responsible for all elements of representing the brand and ensuring we could strike a balance where we offered an exceptional product and not just a “name”. The role entailed brand guidelines and development, from marketing, décor, packaging to brand identity, and defining the optimum opportunities for the brand and spaces available. I developed 3 versions of the Caffé to suite any investor, worked closely with the design teams and oversaw the rendering processes. In addition to outlining a presentable business package, business development was a key role, with a responsibility to ensure we open our contractually agreed number within the agreed timeframe. I worked closely with Milan and the C.O.O to ensure we were in line with brand standards, as well as developing the product locally to streamline the business needs.
Freelance Contract WorkOperations Management
Apr. 2013 - Apr. 2014Dubai, London, Latvia, Czech Repblic and HungaryWorked on 2 major projects; • I was Involved in the setup of Qbara Dubai, implementing all the nightlife SOPs, social media, supplier contracts for all beverage, audio visual infrastructure and executing a unique sound to suit this contemporary arabesque concept. • Following Qbara’s successful launch, I was approached by Rostik Investment Group with a short contract in Eastern Europe - working in Czech Republic, Hungary and Latvia - to implement some structural guidelines for their various hospitality interests; focusing on reporting and communication sharing across all the brands and platforms.
Okku Japanese Restaurant and LoungeGeneral Manager
Jun. 2012 - Mar. 2013Dubai UAEOKKU is the contemporary Japanese venue, which was the pioneer in introducing this style of cuisine and dining to the Middle East and absolutely caters to the discerning food lovers. The venue offers "cutting" edge service, style, and design and is combined with a “see-and-be-seen atmosphere” that revolutionized the Dubai restaurant scene when it launched. Managing a team of 100 +, we were able to achieve a clean sweep at all the award ceremonies in 2012/13, and I reduced not only the COS by 8% but also increased revenue by 25% on the previous year.
Umu RestaurantGeneral Manager
Jun. 2010 - Jun. 2012London, United KingdomAs one of the only Kyoto-influenced restaurants in the UK and the only Michelin Star traditional Kyoto style Japanese restaurants in London, the unique Umu experience invites the guest to this haven of tranquillity tucked away in Mayfair, where the design and artful presentation of the cuisine and menus meets its sublime service. My role here was to uphold the already high levels of service and standards and to consistently deliver the best possible guest satisfaction. In addition I was brought on board to make the venue more profitable and to reduce the daily/weekly/monthly cost of sales. I achieved my goals and increased the turnover and covers by more than 70%. I was responsible for bringing in line the recipe costing, as well as structuring FnB shop and managed the team of 40-50 staff.
Sanderson HotelGeneral Restaurant Manager
Oct. 2006 - Jun. 2008London, United KingdomThis modern stylish 5 star hotel designed by Philippe Stark is described as a lavish urban spa, with a restaurant designed for modern shared style dining. The cuisine is Malaysian and the menu engineered by Zak Pellacio, who hailed from New York and was the proprietor of such establishments as “Fatty Crab” and “5Ninth”. I was brought in to close the previous concept (Spoon +) and then to re-open as Suka train and manage the team as well as assist with the new wine list. My other duties included analyzing and presenting the P&L and forecasts on a weekly basis, hiring of staff, liaising with the events teams and managing of the floor and all aspects involved with the successful running of the business/service.
Taman GangRestaurant Manager - Assistant General Manager
Mar. 2003 - Sep. 2006London, United KingdomAn exclusive pan Asian restaurant and lively lounge bar and club within a stylish, Balinese inspired venue. I was fully involved in the setting up and organization of the restaurant prior to opening and its development through its formative first few months. Tasks included: Collaborated with chefs on menu, developed tip systems and cash up spreadsheets, created and sourced an exclusive top end wine list to suit the Asian cuisine, sourced all table and glassware, established relations with suppliers, set up accounts and devised profit related incentives for staff, developed and implemented training programs and inductions for staff, optimized staff levels and running costs (including kitchen budget and stock wastage) liaised with suppliers, drew up contracts for staff, and collaborated with the P.R Company to create a media profile involving t.v.coverage, master classes and print, and wrote Press releases and developed a press pack for target mailing.
HakkasanHead Waiter
Mar. 2001 - Mar. 2003Hakkasan is an award winning, Michelin starred restaurant and lounge bar with a capacity of over 200. The style and cuisine is modern Chinese and caters for a stylish, professional crowd. It is a high-pressure environment with 3 sittings most evenings. Duties included: Wine (stock, ordering and training) Return times, supervising floor, customer and supplier liaison, Pass controller, Briefings and staff training, Cash up and banking.
TravelTravel
Sep. 2000 - Mar. 2001Travelled extensively through Asia
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