Bahrain Family Leisure Company operates various casual dining restaurants and franchises, as well as a contract catering division and cinema businesses. As General Manager, Peter Lyons oversees the company's brands and operations, including the "Cucina Italiana" Italian restaurant and new "Bayti" Middle Eastern concept. Lyons has experience managing multiple units with annual turnovers up to £50 million and developing new brands and training programs.
This document is a CV for Richard Chisnell, a general manager with over 15 years of experience managing bars, pubs, and restaurants. He has a proven track record of exceeding financial targets, developing high-performing teams, and capitalizing on business opportunities. His most recent role was as the general manager for Rooftop Gardens Bar and Restaurant in Norwich, where he oversaw the successful launch and growth of the business. Richard possesses strong leadership skills and expertise in areas such as financial management, staff recruitment and training, marketing, and facilities management.
Stephen Shaw has over 30 years of experience in the food industry, including 10 years owning his own successful food store and cafe in New Zealand. He has held various executive roles such as Executive Chef for David Jones and State Sales Manager for a cleaning solutions company. Shaw has a proven track record of building and growing businesses through strong leadership, customer relationships, and product development.
This document provides a summary of Gil Maia Santos's career experience in hotel and hospitality management. It lists his roles and achievements as Acting Hotel Manager and Director of F&B and Rooms at the Crowne Plaza Bangkok Lumpini Park from 2012-2013, Restaurants Manager at MGM Grand Macau from 2007-2010, Operations Manager at Hard Rock Cafe Lisboa from 2005-2006, Catering Manager at Macau Tower Convention and Entertainment Center in 2004-2005, and Hotel Manager at Omali Lodge in 2003-2004. His experience spans multiple continents and includes turning around underperforming departments, leading rebranding efforts, and managing multi-outlet food and beverage operations.
This document is a curriculum vitae for Jonathan Andrew Rootman. It outlines his personal details, including his date of birth, education, and contact information. It then details his extensive employment history working in business development, operations management, and ownership roles in the food and beverage industry in South Africa and Nigeria over nearly 30 years. This includes experience with national brands, banks, franchises, and independently owned restaurants. It provides a biography on his self-motivation and experience in the industry, as well as references.
This document provides a profile and resume for Didier Gusching, including his personality characteristics, leadership strengths, specialties, job strengths, language skills, education and training, achievements and work experience. Some key details include that he has over 15 years of senior culinary management experience in Europe and the Middle East, has planned large royal weddings and banquets for up to 5,000 guests, and has held executive chef roles with properties in Abu Dhabi, Jordan, Dubai and currently in Marrakech, Morocco.
This CV summarizes Alexander Sunner's work experience and education. He has over 5 years of experience in management roles in the hospitality industry, currently serving as General Manager of Black Ice Bar and Restaurant. Prior to this, he held bartending and cocktail bartender roles at several establishments while obtaining a BA in Business and Economics from Birmingham City University.
Manuel B. Agustin is a restaurant manager and consultant based in Dubai and Manila seeking to continue working in the hotel and restaurant industry. He has over 20 years of experience managing restaurants at luxury hotels like Benihana, Makati Shangri-La, and Al Bustan Rotana. His objective is to share his industry experience and knowledge to contribute new innovations that excite customers. He has received several awards for his work and has completed online courses in hotel and restaurant management.
This document provides a profile and resume for Kris Wells. It summarizes his experience working in various sales and management roles over the past 20 years, including currently as a Sales Executive at Guy Salmon Land Rover Coventry since 2010. It also lists his education qualifications and interests in travel and sports. The profile emphasizes his strong networking, determination, and client-focused skills that have helped him exceed sales targets throughout his career.
This document is a CV for Richard Chisnell, a general manager with over 15 years of experience managing bars, pubs, and restaurants. He has a proven track record of exceeding financial targets, developing high-performing teams, and capitalizing on business opportunities. His most recent role was as the general manager for Rooftop Gardens Bar and Restaurant in Norwich, where he oversaw the successful launch and growth of the business. Richard possesses strong leadership skills and expertise in areas such as financial management, staff recruitment and training, marketing, and facilities management.
Stephen Shaw has over 30 years of experience in the food industry, including 10 years owning his own successful food store and cafe in New Zealand. He has held various executive roles such as Executive Chef for David Jones and State Sales Manager for a cleaning solutions company. Shaw has a proven track record of building and growing businesses through strong leadership, customer relationships, and product development.
This document provides a summary of Gil Maia Santos's career experience in hotel and hospitality management. It lists his roles and achievements as Acting Hotel Manager and Director of F&B and Rooms at the Crowne Plaza Bangkok Lumpini Park from 2012-2013, Restaurants Manager at MGM Grand Macau from 2007-2010, Operations Manager at Hard Rock Cafe Lisboa from 2005-2006, Catering Manager at Macau Tower Convention and Entertainment Center in 2004-2005, and Hotel Manager at Omali Lodge in 2003-2004. His experience spans multiple continents and includes turning around underperforming departments, leading rebranding efforts, and managing multi-outlet food and beverage operations.
This document is a curriculum vitae for Jonathan Andrew Rootman. It outlines his personal details, including his date of birth, education, and contact information. It then details his extensive employment history working in business development, operations management, and ownership roles in the food and beverage industry in South Africa and Nigeria over nearly 30 years. This includes experience with national brands, banks, franchises, and independently owned restaurants. It provides a biography on his self-motivation and experience in the industry, as well as references.
This document provides a profile and resume for Didier Gusching, including his personality characteristics, leadership strengths, specialties, job strengths, language skills, education and training, achievements and work experience. Some key details include that he has over 15 years of senior culinary management experience in Europe and the Middle East, has planned large royal weddings and banquets for up to 5,000 guests, and has held executive chef roles with properties in Abu Dhabi, Jordan, Dubai and currently in Marrakech, Morocco.
This CV summarizes Alexander Sunner's work experience and education. He has over 5 years of experience in management roles in the hospitality industry, currently serving as General Manager of Black Ice Bar and Restaurant. Prior to this, he held bartending and cocktail bartender roles at several establishments while obtaining a BA in Business and Economics from Birmingham City University.
Manuel B. Agustin is a restaurant manager and consultant based in Dubai and Manila seeking to continue working in the hotel and restaurant industry. He has over 20 years of experience managing restaurants at luxury hotels like Benihana, Makati Shangri-La, and Al Bustan Rotana. His objective is to share his industry experience and knowledge to contribute new innovations that excite customers. He has received several awards for his work and has completed online courses in hotel and restaurant management.
This document provides a profile and resume for Kris Wells. It summarizes his experience working in various sales and management roles over the past 20 years, including currently as a Sales Executive at Guy Salmon Land Rover Coventry since 2010. It also lists his education qualifications and interests in travel and sports. The profile emphasizes his strong networking, determination, and client-focused skills that have helped him exceed sales targets throughout his career.
Hady Mahmoud Saad Kholeif is seeking a General Manager position with over 25 years of experience in hospitality. He has experience opening and managing hotels for chains like Hilton, Le Meridien, and Movenpick. He is skilled in sales and marketing, management, and building strong teams. Most recently he has worked as a hotel consultant and advisor, helping with new hotel openings.
This document contains a resume for Saffy Eldin Alsaka, an Egyptian national born in 1970. It summarizes his experience working in food and beverage management roles over several decades, primarily in Egypt but also in Iraq, Kuwait, and the UAE. It details his responsibilities and achievements in positions such as Food & Beverage Director, Assistant Food & Beverage Manager, and Executive Chef. It also lists his educational background and qualifications in hotel and kitchen management.
Christophe Guardia is a French national with over 30 years of experience as a general manager and director of hotel and resort operations around the world. He is currently the General Manager of the Tahiti Pearl Beach Resort in French Polynesia, where he has led the transformation of the property from a loss-making resort to a profitable boutique hotel. Guardia has a proven track record of developing teams and implementing strategies to optimize brand performance, resources, occupancy, and profits across various hotel chains and sizes. He is skilled in all aspects of hotel operations, financial management, service excellence, and partnership development.
Emad Marwan has over 20 years of experience in restaurant operations management across the GCC region and Egypt, specializing in multi-unit management. He has a proven track record of improving operations, increasing productivity and profits. Some of his achievements include successfully opening multiple new locations for various brands like Salé Sucré, Red Lobster, and establishing TGI Fridays as the top casual dining brand in Qatar. He possesses strong leadership, budgeting, and food quality skills. Currently he is the Director of Business Operations for Trium Bakeries and Mustard Seed in the UAE, overseeing their franchised brands.
Business plan or business proposal on restaurant business @soauniversity #ibcssuraj satpathy
The document is a business plan for a proposed restaurant near ISKCON temple in Bhubaneswar, India. The plan outlines objectives to maintain food costs below 35% and expand marketing. It details the menu, market analysis, management structure, financial projections, and competitive edges including an appealing design and incentive programs. The restaurant aims to attract students, families and business people with Indian classics and international cuisine in a contemporary environment.
The document outlines a business plan for a proposed restaurant called Chlorophyll that will focus on providing healthy, low-calorie food and beverage options. It discusses the company vision, goals, target markets, location, marketing strategy, and financial projections. Chlorophyll aims to be the leading healthy restaurant in Bangkok by emphasizing clean and nutritious ingredients, and plans to open additional locations in the future.
Fnbe 0814- intro to business -Vomitspawn hotel business plankaiwenyeo
The document describes plans for a new horror-themed hotel called Vomitspawn Hotel located in Kuala Lumpur, Malaysia. It will be operated as a limited liability partnership between 4 individuals. The hotel aims to attract young adult and foreign customers by offering reasonably priced rooms decorated with horror themes and employees dressed as zombies. It will include hotel rooms and a restaurant. The document outlines the business structure and management roles, marketing and sales strategies, financial projections forecasting profitability, and references used.
Fabiopachecotavares is a hospitality professional with over 15 years of experience in food and beverage roles including room service waiter, events host, and brand ambassador. He has worked at prestigious hotels like The Grand Brighton and Nobu Restaurant London. His skills include silver service, customer service, food safety training, and hosting private events. He is seeking a new full-time or freelance opportunity where he can utilize his passion and experience in hospitality.
This document provides a business plan for a Secret Recipe franchise café in Perak, Malaysia. Five graduates are forming a company called Infinity Private Limited to obtain a franchise license and open the first Secret Recipe café in Perak. The café will be located in Kampar and the owners are seeking a loan of RM300,000 in addition to their RM150,000 investment. Secret Recipe is a successful café franchise known for quality food and service. The business plan outlines the company description, franchisor details, objectives, industry analysis, marketing plan, management structure, operations, implementation timeline, and finances.
Litti's Cafe business plan outlines objectives to earn profits through trust, taste and customer attraction with simple hygienic food at reasonable prices. The plan details visions of business expansion and product diversification to meet customer demand. Strengths include moderate investment and healthy environment, while weaknesses are being new to the market and less variety availability. Opportunities exist in monopoly of outside campus market and large target customer base, while threats include rising costs and new competition.
Abhijit Rege has over 25 years of experience in hospitality management. He has held roles such as General Manager at various hotels and resorts in India, including his current role as General Manager at SAYAJI Hotel in Kolhapur since 2014. Some of his responsibilities have included overseeing all hotel departments, growing revenues, implementing strategies and standards, and recruiting and managing staff. He holds a diploma in hotel management and has professional experience across operations, projects, food and beverage, and marketing functions.
The document outlines plans for opening a new restaurant called The Canal Bank Restaurant in Lahore, Pakistan. It includes sections on organizational plans, operational plans, marketing plans, management plans, and financing plans. Key details include a seating capacity of 100, 15 employees, and goals of ensuring customer satisfaction and promoting the unique restaurant concept.
Franchise in india,pizza franchise business in india | franchise martFranchiseMart
Franchise India is a mission of Franchise Mart in which Food & Beverages franchise is key franchise business opportunity. Food & Beverages franchise is a major part of the franchise business and also a great opportunity to start your own business. There are all kinds of Food & Beverages franchises - including restaurant franchise, cafetaria, pizza franchise, ice-cream franchise, fine-dine restaurant, veg-food restaurant, non-veg food restaurant, quick food cafe, food outlet, juice lounge, sweets store, fast food parlour, international food chain etc. Interested in Entertainment franchise ? Somewhere in this franchise category, there is probably some Food & Beverages franchise that is just right for you ! Simply click on below Food & Beverages franchise opportunities to access their franchise information to start a franchise in India.
www.franchisemart.in
Restaurant business plan.... by Qahar SayediQahar Sayedi
Royal Chef is a startup company offering food and entertainment facilities in a diplomatic area of Kabul. The company aims to be a market leader through high quality service and food from different countries. It has strengths like tasty food and quality service, but weaknesses in staff language skills. Opportunities include expansion, while threats include experienced competitors and Afghanistan's uncertain situation. The marketing strategy includes various advertisements and promotional discounts.
This document provides information about "Second Home", a restaurant that offers a wide selection of international cuisines with a focus on options for diabetic and hypertensive customers. The restaurant aims to provide a friendly environment and quality food and services. It has detailed menus, marketing strategies, and contingency plans to address issues like staffing shortages or major accidents. The organization charts, financial reports, and innovation sections provide additional details about how the restaurant is managed and developed new services for customers.
Patina Restaurant Group believes in focusing on culinary excellence and providing exceptional service in landmark locations. The company was founded on these principles by restaurateur Nick Valenti and Chef Joachim Splichal. The document discusses Patina's business development philosophy of focusing current opportunities, expanding what works well, and considering future opportunities that fit the brand identity. It also provides details on immediate focus areas and near-term potential areas of expansion, including new concepts, platforms, and international growth.
The document provides information on the functions, members, vision, mission, objectives, address, and organizational structure of a bakery business called SPICK & SPAN.
The key points are:
- SPICK & SPAN is a private bakery shop located in Bangkok, Thailand that produces cupcakes.
- Its vision is to be a creative and innovative leader in the cupcake market and its mission is to introduce new designs and flavors.
- The business address and contact details are provided.
- An organizational chart shows the general manager oversees departments headed by managers of administration, marketing, operations, and finance.
- Job responsibilities and salaries of personnel are outlined.
This document provides a summary of Paulo Jorge de AlmeidaLima Câmara de Jesus's resume. It outlines his extensive experience in hospitality and restaurant management, including positions as Assistant Manager, Partner and General Manager, and Concessionaire and General Manager in Portugal and Australia over the past 20 years. It also lists his key skills in operational management, financial management, and personnel management gained through managing teams of up to 150 people and annual turnovers over 1 million euros.
Nelson Morales is an experienced executive management professional in the food and beverage service and hospitality industries with over 25 years of experience. He has a proven track record of successfully revitalizing low-performing business units and delivering excellence in service, sales, and revenues. Some of his professional experiences include serving as the District Manager for Sodexo, managing over $22 million in revenue, and holding various director and manager roles overseeing large operations at companies such as Restaurant Associates and Deutsche Bank. He has extensive experience in areas such as strategic planning, financial analysis, training and development, and global operations.
Caitriona Coffey Gray is an Irish national with over 20 years of experience in management roles in the food and beverage industry in Ireland, England, New York, and Australia. She has a diploma in Business and Office Management and is currently seeking new opportunities. Her most recent role was as a Category Sales Specialist in Ireland from 2010-2014 where she managed a budget of €3.1 million and oversaw the development and sales of 65 retail accounts.
Hady Mahmoud Saad Kholeif is seeking a General Manager position with over 25 years of experience in hospitality. He has experience opening and managing hotels for chains like Hilton, Le Meridien, and Movenpick. He is skilled in sales and marketing, management, and building strong teams. Most recently he has worked as a hotel consultant and advisor, helping with new hotel openings.
This document contains a resume for Saffy Eldin Alsaka, an Egyptian national born in 1970. It summarizes his experience working in food and beverage management roles over several decades, primarily in Egypt but also in Iraq, Kuwait, and the UAE. It details his responsibilities and achievements in positions such as Food & Beverage Director, Assistant Food & Beverage Manager, and Executive Chef. It also lists his educational background and qualifications in hotel and kitchen management.
Christophe Guardia is a French national with over 30 years of experience as a general manager and director of hotel and resort operations around the world. He is currently the General Manager of the Tahiti Pearl Beach Resort in French Polynesia, where he has led the transformation of the property from a loss-making resort to a profitable boutique hotel. Guardia has a proven track record of developing teams and implementing strategies to optimize brand performance, resources, occupancy, and profits across various hotel chains and sizes. He is skilled in all aspects of hotel operations, financial management, service excellence, and partnership development.
Emad Marwan has over 20 years of experience in restaurant operations management across the GCC region and Egypt, specializing in multi-unit management. He has a proven track record of improving operations, increasing productivity and profits. Some of his achievements include successfully opening multiple new locations for various brands like Salé Sucré, Red Lobster, and establishing TGI Fridays as the top casual dining brand in Qatar. He possesses strong leadership, budgeting, and food quality skills. Currently he is the Director of Business Operations for Trium Bakeries and Mustard Seed in the UAE, overseeing their franchised brands.
Business plan or business proposal on restaurant business @soauniversity #ibcssuraj satpathy
The document is a business plan for a proposed restaurant near ISKCON temple in Bhubaneswar, India. The plan outlines objectives to maintain food costs below 35% and expand marketing. It details the menu, market analysis, management structure, financial projections, and competitive edges including an appealing design and incentive programs. The restaurant aims to attract students, families and business people with Indian classics and international cuisine in a contemporary environment.
The document outlines a business plan for a proposed restaurant called Chlorophyll that will focus on providing healthy, low-calorie food and beverage options. It discusses the company vision, goals, target markets, location, marketing strategy, and financial projections. Chlorophyll aims to be the leading healthy restaurant in Bangkok by emphasizing clean and nutritious ingredients, and plans to open additional locations in the future.
Fnbe 0814- intro to business -Vomitspawn hotel business plankaiwenyeo
The document describes plans for a new horror-themed hotel called Vomitspawn Hotel located in Kuala Lumpur, Malaysia. It will be operated as a limited liability partnership between 4 individuals. The hotel aims to attract young adult and foreign customers by offering reasonably priced rooms decorated with horror themes and employees dressed as zombies. It will include hotel rooms and a restaurant. The document outlines the business structure and management roles, marketing and sales strategies, financial projections forecasting profitability, and references used.
Fabiopachecotavares is a hospitality professional with over 15 years of experience in food and beverage roles including room service waiter, events host, and brand ambassador. He has worked at prestigious hotels like The Grand Brighton and Nobu Restaurant London. His skills include silver service, customer service, food safety training, and hosting private events. He is seeking a new full-time or freelance opportunity where he can utilize his passion and experience in hospitality.
This document provides a business plan for a Secret Recipe franchise café in Perak, Malaysia. Five graduates are forming a company called Infinity Private Limited to obtain a franchise license and open the first Secret Recipe café in Perak. The café will be located in Kampar and the owners are seeking a loan of RM300,000 in addition to their RM150,000 investment. Secret Recipe is a successful café franchise known for quality food and service. The business plan outlines the company description, franchisor details, objectives, industry analysis, marketing plan, management structure, operations, implementation timeline, and finances.
Litti's Cafe business plan outlines objectives to earn profits through trust, taste and customer attraction with simple hygienic food at reasonable prices. The plan details visions of business expansion and product diversification to meet customer demand. Strengths include moderate investment and healthy environment, while weaknesses are being new to the market and less variety availability. Opportunities exist in monopoly of outside campus market and large target customer base, while threats include rising costs and new competition.
Abhijit Rege has over 25 years of experience in hospitality management. He has held roles such as General Manager at various hotels and resorts in India, including his current role as General Manager at SAYAJI Hotel in Kolhapur since 2014. Some of his responsibilities have included overseeing all hotel departments, growing revenues, implementing strategies and standards, and recruiting and managing staff. He holds a diploma in hotel management and has professional experience across operations, projects, food and beverage, and marketing functions.
The document outlines plans for opening a new restaurant called The Canal Bank Restaurant in Lahore, Pakistan. It includes sections on organizational plans, operational plans, marketing plans, management plans, and financing plans. Key details include a seating capacity of 100, 15 employees, and goals of ensuring customer satisfaction and promoting the unique restaurant concept.
Franchise in india,pizza franchise business in india | franchise martFranchiseMart
Franchise India is a mission of Franchise Mart in which Food & Beverages franchise is key franchise business opportunity. Food & Beverages franchise is a major part of the franchise business and also a great opportunity to start your own business. There are all kinds of Food & Beverages franchises - including restaurant franchise, cafetaria, pizza franchise, ice-cream franchise, fine-dine restaurant, veg-food restaurant, non-veg food restaurant, quick food cafe, food outlet, juice lounge, sweets store, fast food parlour, international food chain etc. Interested in Entertainment franchise ? Somewhere in this franchise category, there is probably some Food & Beverages franchise that is just right for you ! Simply click on below Food & Beverages franchise opportunities to access their franchise information to start a franchise in India.
www.franchisemart.in
Restaurant business plan.... by Qahar SayediQahar Sayedi
Royal Chef is a startup company offering food and entertainment facilities in a diplomatic area of Kabul. The company aims to be a market leader through high quality service and food from different countries. It has strengths like tasty food and quality service, but weaknesses in staff language skills. Opportunities include expansion, while threats include experienced competitors and Afghanistan's uncertain situation. The marketing strategy includes various advertisements and promotional discounts.
This document provides information about "Second Home", a restaurant that offers a wide selection of international cuisines with a focus on options for diabetic and hypertensive customers. The restaurant aims to provide a friendly environment and quality food and services. It has detailed menus, marketing strategies, and contingency plans to address issues like staffing shortages or major accidents. The organization charts, financial reports, and innovation sections provide additional details about how the restaurant is managed and developed new services for customers.
Patina Restaurant Group believes in focusing on culinary excellence and providing exceptional service in landmark locations. The company was founded on these principles by restaurateur Nick Valenti and Chef Joachim Splichal. The document discusses Patina's business development philosophy of focusing current opportunities, expanding what works well, and considering future opportunities that fit the brand identity. It also provides details on immediate focus areas and near-term potential areas of expansion, including new concepts, platforms, and international growth.
The document provides information on the functions, members, vision, mission, objectives, address, and organizational structure of a bakery business called SPICK & SPAN.
The key points are:
- SPICK & SPAN is a private bakery shop located in Bangkok, Thailand that produces cupcakes.
- Its vision is to be a creative and innovative leader in the cupcake market and its mission is to introduce new designs and flavors.
- The business address and contact details are provided.
- An organizational chart shows the general manager oversees departments headed by managers of administration, marketing, operations, and finance.
- Job responsibilities and salaries of personnel are outlined.
This document provides a summary of Paulo Jorge de AlmeidaLima Câmara de Jesus's resume. It outlines his extensive experience in hospitality and restaurant management, including positions as Assistant Manager, Partner and General Manager, and Concessionaire and General Manager in Portugal and Australia over the past 20 years. It also lists his key skills in operational management, financial management, and personnel management gained through managing teams of up to 150 people and annual turnovers over 1 million euros.
Nelson Morales is an experienced executive management professional in the food and beverage service and hospitality industries with over 25 years of experience. He has a proven track record of successfully revitalizing low-performing business units and delivering excellence in service, sales, and revenues. Some of his professional experiences include serving as the District Manager for Sodexo, managing over $22 million in revenue, and holding various director and manager roles overseeing large operations at companies such as Restaurant Associates and Deutsche Bank. He has extensive experience in areas such as strategic planning, financial analysis, training and development, and global operations.
Caitriona Coffey Gray is an Irish national with over 20 years of experience in management roles in the food and beverage industry in Ireland, England, New York, and Australia. She has a diploma in Business and Office Management and is currently seeking new opportunities. Her most recent role was as a Category Sales Specialist in Ireland from 2010-2014 where she managed a budget of €3.1 million and oversaw the development and sales of 65 retail accounts.
Will Ghali is currently the Chief Operating Officer of Pukka Herbs, a £35m turnover organic herbal tea and supplements business in the UK. He has over 25 years of experience in senior marketing and operations roles in consumer goods companies. Prior to joining Pukka Herbs, he held the roles of Group Director of Strategy at Clarks shoes and various marketing roles at companies including PepsiCo, Reckitt Benckiser, and Allied Bakeries. As COO of Pukka Herbs, he leads the executive team and has overseen 30% year-on-year sales growth and market share gains across multiple countries.
Mark Owens has over 23 years of experience in business management roles. The document outlines his experience as an interim director and manager for several companies. It summarizes his roles leading sales, marketing, operations and business development and highlights achievements like increasing profits and negotiating new contracts. He is now seeking a new interim director position focused on management, sales or business development.
BEVAN VAHLAND - PROFESSIONAL RESUME 2017Bev Vahland
Through his extensive hospitality career, the applicant has developed skills in menu writing, food purchasing, budgeting, staff management, and customer service. He has managed budgets over $1.5 million and catered events for up to 1,200 people. Most recently, he has been the Head Chef at Millars Lara, where he oversees operations, develops new menus, and helps position the brand through social media. He has also managed the kitchen at Truffleduck Catering, rebuilding their food brand and coaching junior staff.
This document contains the resume of Ali Fakhri, which details his extensive experience in hospitality and food and beverage management across several international hotels and companies over 25 years. It highlights his roles and responsibilities in opening and managing hotels, restaurants, and food service operations. It also lists his educational background and qualifications in hospitality, food safety, and leadership training.
David has over 15 years of experience managing restaurants and hospitality establishments. He has held roles such as Director of Restaurants, Food & Beverage Manager, and General Manager. Most recently, he worked with The Glasgow Distillery Company to establish their global distribution network for a new gin product. He is skilled in areas like financial management, staff leadership, customer service, and business growth.
Paul Ritchie is a results-driven manager, trainer, and coach with over 37 years of experience in various businesses. He has skills in managing projects, delivering KPIs, designing and delivering training, managing talent, and succession planning. His most recent role was as a Regional Business Support Manager at Sainsbury's from 2007 to 2014, where he coached and developed 18 store teams. He is now looking to pursue a career utilizing his transferable skills in any sector.
This document contains personal and professional information about Christopher Turbitt. It includes his contact details, education history, and extensive management experience as general manager for several pubs in London, where he was responsible for daily operations, growing sales, training staff, and achieving profit targets. It also lists his technical skills and interests in sports and architecture.
Paul Hendrick is an experienced general business manager and retail operations manager seeking a new opportunity. He has over 20 years of experience managing large retail stores and teams in the UK and Australia in industries such as home improvement, outdoor equipment retail, and convenience stores. His experience includes improving store performance through processes, merchandising, customer service, and developing staff.
Austin Cohen has over 10 years of experience in sales, marketing, and management. He was the top salesperson at EE mobile for seven months in 2013-2014. At EE, he trained other employees and improved the performance of an underperforming retail store. He then started his own company, 1impact1, which provides sales coaching and management. He is now seeking a sales or marketing manager position that pays at least £30,000 per year.
Francis Cowlam is a head chef with over 15 years of experience in restaurants across the UK and Spain. He is currently the head chef at Piccolino's in Ilkley, where he manages a brigade of 15 chefs and oversees a weekly gross of £50,000. Previously, he has held head chef roles at various high-volume restaurants including Piccolino's in Collingham and Sheffield. Cowlam has a proven track record of achieving targets for food quality, labor costs, and gross profits.
Kathy Barkley has over 30 years of experience in operations roles within the foodservices and cleaning industries. She has a proven track record of efficiently managing teams and delivering targets. Her experience includes roles as a Service Delivery Manager, Area Manager, and Operations Manager where she was responsible for overseeing multiple sites and large teams. She has strong skills in areas like recruitment, training, financial management, and client relationship management.
The applicant is applying for the position of Executive Chef. He has over 25 years of experience as an Executive Chef working in renowned restaurants around the world, including in the US, Japan, Saudi Arabia, France, and Belgium. He possesses strong skills in financial management, training, logistics, and human resources. He is accustomed to adapting to different environments and meeting tight deadlines. The applicant holds several prestigious awards and memberships, including the Cordon Bleu from Paris and membership in the Collegium Cocorum. He is seeking to further contribute his skills and experience to the organization.
Yasser Iftikhar Ali has over 30 years of experience in the hospitality and entertainment industries. He has held leadership roles with large companies in the United States with budgets over $50 million. Currently, he is the Academic Director and founder of the Institute of Hotel & Restaurant Management at the University of Gujrat in Pakistan, where he helped design their degree program. He is seeking a new opportunity to contribute to the hospitality industry through consulting, training, and mentoring others.
M.J. Husbands is a hospitality specialist and founder of Hospitality Services in Asia. He has over 30 years of experience in hospitality management, operations, training, and consulting. He has held leadership roles at hotels and resorts across Asia and the Middle East and has extensive expertise in areas like general management, marketing, food and beverage, and security. Husbands also founded the International Sales Tourism Marketing School to provide hospitality training.
Derek Greenhalgh is a Chef Supervisor with over 25 years of experience in catering and facilities management. He currently works for Sodexo Limited at Diageo, where he is responsible for the day-to-day running of the catering unit, including ordering, production, staff training, and paperwork. He has a proven track record of improving profitability, reducing costs, and developing staff. Derek holds several qualifications in food safety, hygiene, and management. He is skilled in relationship management, budgeting, business development, and meeting key performance indicators.
Global Food Consulting (GFC) is a boutique consulting agency with expertise in the hospitality and food retail sectors, especially in Southeast Asia. The company offers strategic consulting services to clients ranging from government agencies to iconic brands. GFC's experienced team provides bespoke solutions combining creative thinking with commercial and operational experience. Services include brand strategy, concept creation, product development, sourcing, promotion, and business audits.
Alison Clare Garner has over 30 years of experience in the hospitality industry, including roles as a teacher/lecturer, business owner, restaurant consultant, trainer, and training manager. She has extensive experience developing and delivering training programs across several states in Australia, as well as the UK. Garner has a proven track record of reducing costs and improving organizational performance through streamlining procedures and overseeing staff. She is committed to continuous self-improvement and empowering others.
James Walters has extensive experience in hospitality and business management. He started his own nightclub ticket and promotional company in 2008 that grew to £400k in annual turnover within the first year. Previously, he worked as an operations manager for a large entertainment company with over 45 bars and clubs, helping increase net sales by £1 million and overseeing venues with £18 million in annual turnover. Walters holds relevant qualifications in hotel and catering management as well as chef qualifications, and has a proven track record of establishing and expanding successful businesses in the hospitality industry.
1. Bahrain family leisure company operates a variety of casual dining restaurants
ranging from home grown concepts to franchise operations. The group also operates
a successful contract catering division and holds interest in cinema and other leisure
businesses. The company currently holds master franchise agreements for the
"Bennigan's" American brand and "Ponderosa Steak House".
BFLC manages its home grown concept of "Cucina Italiana" a high end Italian eatery
bringing a true taste of Italy to the Middle East. Bayti a new casual dining Middle
Eastern concept designed in house by myself and a number of additional concepts
under development. With an expanding portfolio of high profile outlets and a quickly
expanding contract catering business, BFLC intends to expand and reaffirm its
position as one of the strongest casual dining operators in the Middle East.
My role as General Manager is to head the company, developing its current brands
and operations, growing the contract catering division in addition to developing new
concepts
Cucina Italiana was, under my management awarded Time Out Magazines Best
Italian for the Kingdom 2013Best Commended 2014 Timeout Awards and Fact
Magazines Best Italian 2014
Bennigan’s was also awarded best North American by the public under the Citi
Bank Fact Awards 2013.
Bayti contemporary Middle Eastern cuisine Nominated for best newcomer 2014
Timeout Awards
Bahrain Family Leisure Company PLC www.bflc.com.bh
DEC 2012 – NOV 2015GROUP GENERAL MANAGER (EQUIV OPS DIRECTOR)
PROFESSIONAL EXPERIENCE
A senior hospitality executive, having worked up to director level. I have extensive
multi-site experience. I have overseen numerous new openings including strategic
concept development. With considerable executive management experience,
heading up two companies within the Middle East and offering consultancy
services, I am looking for a new senior role to further my food and beverage career
moving to the next challenge.
Over my career I have managed individual units with an annual turnover in excess
of £2 000’000 and have directed multiple units with a combined annual turnover of
£50 000 000. Operating at a senior level I have regularly communicated at the
highest levels of corporate hospitality which includes boards of directors.
Having recently relocated back to the UK, I am currently working on multiple
consultancy projects through my own business but long to move back into an
operational role where my passion lies. I am able to relocate as required and would
consider international or domestic roles
A developed trainer, I have extensive training expertise gained from the many years
teaching, coaching and lecturing within the Catering sector and other related
industries. With wide range project management experience of several national
training initiatives including consulting for new and developing brands.
SENIOR HOSPITALITY EXECUTIVE
DOB:
Current Age:
Marital Status:
Nationality :
07/06/1977
39
Single British
UK
PERSONAL
Microsoft Excel
Advanced proficiency
Microsoft Word
Advanced proficiency
Microsoft Power point
Advanced proficiency
Microsoft Access
Advanced proficiency
Microsoft Outlook
Advanced
COMPUTER
References available on request
www.BFLC.com.bh
www.cucinaitaliana.com.bh
www.bayti.com.bh
www.bennigans.com.bh
Location: Liverpool
Notice period: Immediate
REFERENCES &
REFERENCE MATERIAL
PeterLyons10@yahoo.co.uk
http://www.peterlyons.
branded.me/
bh.linkedin.com/in/peter
lyons10/
PeteLyons10
+44 7961 911 785 UK
CONTACT
PETER PHILIP LYONS
2. Operations manager level position covering six concept brands & catering projects
Responsible for the revenue of 20+ casual to fine dining restaurant concepts: Italian, French, Pan Asian
and Lebanese.
With a team of General Managers and area managers an employee base of some 700 hospitality and office
staff. Responsible for brand development, recruitment, sales, audits, health and hygiene and related
operational standards.
Leading the business development team designing new concepts, catering projects and service initiatives.
Successfully developed and launched a full city wide home delivery project for two restaurant brands.
Written and developed training programmes for all brands within the remit of established franchises.
Fully accountable for P&L’s of the complete company estate.
New menu design and engineering.
Overseeing divisional Sales and Marketing strategies.
Bringing on new concepts and franchises for the company such as Burger Fuel
SIG International, Hospitality Division – Qatar / Doha (Middle East) http://alsiddiqiholding.com/
JUL 2010 – DEC 2012OPERATIONS MANAGER
Operating as a managing consultant for the creation of a new brands and brand development.
Implementation, design and development of initial systems, practices and procedures.
Recruitment of initial teams for pre openings.
Training seminars, Training packages and Key note speaker. Purchasing, accounts & product /equipment
procurement.
Development and implementation of health and hygiene practices. Development & Delivery of Service
training.
Supporting the management team through the initial opening.
Consultant work includes –Papa G’s Printworks Manchester, Yee Rah Liverpool One, Huston square
property group & Chaophraya.
The Restaurant Guru Founder & Reach3 Managing Consultant/ Partner
JAN 2009 – PRESENTTHE RESTAURANT GURU FOUNDER & REACH3 MANAGING
CONSULTANT/ PARTNER
New opening in the Liverpool ONE development
Recruitment of team
Local marketing & Press strategy
Training & development of the team
Reason for leaving: Development issues & support structure
Las Iguanas, Liverpool ONE
JUL 2008 – DEC 2008GENERAL MANAGER
Responsible for 5 – 11 units within the south west
Units take ranging from £20K per week to £50K
Responsible for all P&L accounts
Business reviews
Group Marketing
Development of a team of general managers & their teams
Worked on development teams for various projects including new brand menu
Chiquitos South West Region
OCT 2007 – JUL 2008AREA MANAGER
PROFESSIONAL EXPERIENCE
PETER PHILIP LYONS
3. Leading a team of 40+ and managers –P&L, HR, Marketing & training
One of the leading units in the brand –take of £2 Million per year. Supporting the area manager in an
auditing capacity
Centre of excellence Since April 2006 training new managers for the national brand.
Developed a new Manager in Training Programme launched across brand
Chiquitos Mexican Grill & Bar, Cheshire Oaks
OCT 2005 – JUL 2008GENERAL MANAGER
Responsible for a team of 6 managers and 120 +staff peak season
Managing the catering operation in a busy theme park boasting 27 units & 100 cover restaurant with 4
bars
Fully responsible for all financial & HR duties Average daily turnover of £35k
Development in conjunction with the foods standards agency of the “Safer food better business” pack now
used for the entire UK
Complete responsibility for development of all training systems and risk assessments
Southport Pleasure land
AUG 2005 – OCT 2005CATERING OPERATIONS MANAGER (FOOD & BEVERAGES MANAGER)
Duties include: Duty Manager shifts – managing a team of 60+
Department head –Alley Catz / F&B/ Amusements/ vending/ parties/bowling/ Special events coordinator
Training and development manager including supporting other units who have training needs..
Input and implementation of marketing strategies
Deputising for General Manager on occasions of absence.
Financial & HR duties include: Cash handling, P&L Accounts, Payroll, Stocks, personnel records and
purchasing.
Megabowl
JAN 2001 – AUG 2005DEPUTY GENERAL MANAGER – GENERAL MANAGER
Managing a team of staff 20+ staff. Deputising for the general manager, running key shifts.
Financial duties including, payroll costs, P&L, and cash handling.
Overseeing all Family and child activities including a crèche, teen fitness and social events.
Developed and opened the only pre school within a fitness club in the UK.
Roko fitness- Nottingham – Private fitness club & Spa
JUN 2003 – DEC 2003FAMILY ACTIVITIES MANAGER
Camber Sands is one of the largest Holiday Centres in the group and holds approximately 3600 guests
when full. I am, at present, the youngest Leisure Services Manager in the Pontin’s group.
Key Responsibilities
Manager of three departments including leisure hosts, outdoor activity instructors and lifeguards.
Management of 100 departmental staff.
Management of 15 venues – leisure related swimming pool complex etc.
Facilities including a 33m swimming pool, gym, playgrounds, adventure apparatus, go karts etc
Financial Control of £2 million operational and leisure budget. Fully accountable for all overheads and
spends during financial year.
On site special events coordinator, large scale events such as ministry of sound, BBC radio1 and more.
Pontin’s Holiday Centre, Camber Sands
1999 – 2001LEISURE SERVICES MANAGER RISING TO CUSTOMER SERVICES MANAGER
PROFESSIONAL EXPERIENCE
PETER PHILIP LYONS
4. Responsible for the development and delivery of all leisure and entertainment activities at holiday camp.
Moved to Camber Sands to head up leisure services division.
Pontin’s Holiday Centre, Prestatyn Sands
1997 – 1999ACTIVITY OPERATIONS MANAGER
Pro-Performance Shoes
1996 – 1997RETAIL AREA RELIEF MANAGER
PROFESSIONAL EXPERIENCE
CIPD Training Practices
Food Sciences & Hospitality Management diploma
NVQ Level 5 Hospitality & Leisure Management
Advanced Health & Safety at Work UK National Personal License holder (UK)
Over 40 outdoor pursuits’ instructor/ trainer qualifications.
First aid at work trainer assessor 4 day
Food Hygiene trainer assessor to level 5
Fire Warden trainer
9 GCSE’s
EDUCATION & QUALIFICATIONS
PETER PHILIP LYONS