General Manager

Candidate:

Mr Michael J Husbands

D.O.B

*rd September 1962 Age 51

Telephone No:

+84 (0-903****** or 012********

Email *******@*************************.***

or ***********@*****.***

Nationality: British

General Manager / Hospitality Management / Facilities Management / Director

of Operations

*Hotels / Resorts / Restaurateur / Publican / Security / Maximizing

Profits*

Areas of Expertise

. General Management

. Maximizing profit margin

. Business development

. Staff training / development

. Customer care / relations

. Team leadership

. Marketing and promotions

. Health and safety/ Hygiene

. H.A.C.C.P

. Stock / inventory / control

. Computer literary

. Operations management

. Refurbishment / design

. Event Security

. Procurement

. Logistics

. Financial control

. Facilities management

. Team Builder

. Trainer / Teacher

. Property Management

. Multi F and B venues

. Area Management

. Brand Management

. HR Management

. Concept design

. Pre Opening

. ISO 22000

. Hands on approach

. Sales and Marketing

*I have chosen a 'functional' rather than 'chronological' design for my

C.V. This is because, over the last 10 years or so, I have often been

engaged simultaneously in one or more projects from my field of expertise*

Commentary

Michael is personable and has the ability to act under pressure while

keeping a clear head. He's a good team player with ability to lead by

example. He has excellent guest relation and interpersonal skills, is hard-

working with a self-motivating work ethic. He has very good numeric,

administrative, organisational and communication skills with a sense of

humour. He is professional and flexible, yet still attains end

user/customer satisfaction focused with a 'hands on approach' and people

focused style.

Michael is ideally seeking a challenging role (General Manager /

Hospitality Management / Facilities Management / Director of Operations

F&B, logistics related, catering) that leverages his core competencies and

experience. This would include considering remote sites/locations in any of

the developing markets.

Education & Qualifications:

. 1979-1983 B.A. (Hons), University of Lancaster, St. Martin's College.

. 1977-1979 Clarendons College, Nottingham

. 1970-1977 Alderman Willem Derbyshire School,

Training /Licenses /Certificates

. B.A. (Hons), University of Lancaster, St. Martin's College in

Educational and Professional Primary Studies with Environmental

practice of Teaching.

. TESOL Teachers of English to Speakers of Other Languages

. British Institute of Innkeepers' Certificate of Hospitality

Management.

. Core Skills Program Certificate in Hospitality and Food and Beverage

Management.

. Restaurant Operations and Staff Training City and Guilds.

. Bar Staff Operations Food and Beverage Management and Staff Training

City and Guilds

. Chef Studies 701 & 702 City and Guild level.

. Security & Specialist Protection at City and Guild level

. Safety Officer at City and Guild level

. Health & Safety Certificate at City and Guild level

. Crowd Control and Quick Response Certificate City and Guilds

. Masters certificate Analytical Management- 2009 Master Class

Management

. Masters certificate Business Management- 2009 Master Class Management

. Masters certificate Financial Management- 2009, Master Class

Management

. Masters certificate Marketing Management- 2009 Master Class

Management

. Masters certificate Operations Management- 2009, Master Class

Management

Experience

KIM LAM FINE DINING RESTAURANT

23 DONG KHOI HCMC VIETNAM

GENERAL MANAGER

SEPT 2013 - SEPT 2014

Responsible: from project management on build to design to complete set up,

complete staff and management training on a new concept fine dining to

Vietnam, implemented all paperwork, website, marketing, business plan and

full pre opening marketing plan and the year's budget, set up complete

operations from pre-opening found the right management team to operate to a

high standards after I finished my contract.

5 STAR HANOI DAEWOO HOTEL Responsible: for the management and quality

Thu Le Lake, on Kim Ma Street assurance of a 411 roomed Hotel 198 apartment

360 Kim Ma Street, Ba Dinh District, and 15 floors of office space, Fitness Centre &

Hanoi, Vietnam Spa, 3 Asian and 2 western restaurants, night

General Manager club, 3 lounge bars, a bakery, Le Gourmet, 13

Jan 2009- Sept- 2013 function rooms and a Grand Ballroom, Delivered

excellent customer service, ensuring guests

comfort & safety, Ensuring the hotel was clean &

tidy at all times, completed all health & safety

checks on time, dealt with customers in a

professional manner, kept up to date with hotel

promotions & pricing, managed & maintained

administration, proposed & implemented effective

marketing strategies completed all

administration tasks as required, ensured all

bedrooms and areas were checked thoroughly each

day, checked for faults & damage within the

hotel, adhered to company policies & procedures,

accountable for product delivery and stock

management, provided reports for the hotel

owner, maintained effective communication

amongst the staff, was involved & contributed

to team meetings,redesigned new outlets

increased revenue, maximised profits

Managing 3000+ staff

Report to: Owner

Achievements:

Development, implementation and controlling of

standards in all departments, Increase of

overall customer satisfaction (+35%),Prepared

utility usage analyses and implemented Training

program for cost saving measures of up to 15% in

Housekeeping and Front Office Departments,

Training program for manpower monitoring and

comparison providing savings of 3% per annum,

Implemented strategies Training program for in

the Rooms Division to improve customer service

scores over all by 4% in one year.

Reduced salaries and wages, maintenance, and

insurance expenses by 10% over previous year

through rationalizing of each expense while

maintaining quality of service Lead division

through service and managerial improvements

including proprietary customer service and

implementing the right training programs Helped

design New Revenue out lets with new concepts

which ext $2 million annually revenue

National Catering Company Responsible for 19 5 Star sites, including

NCC, Abella, Lavander, slim and Oil and Gas refineries ADCO,GASCO, Borouge,

lite, International petrafax, residential Villages, labour cities,

Bakeries, or 5 Star units for the seniors and junior Camps, with full facilities

western region management, catering and support services for up

of the UAE for subcontractors to 15,000 men, Maximizing Profits the range of

Area Facilities Manager April -2009 services includes but not limited to the

-- Jan 2011 following : catering, housekeeping, laundry,

waste management, water and sewage treatment

plant, operations and full facility

administration

/ management service with a around 7000

employees From different nationalities.

Managing 22 managers+ 5000 staff

Report to: General Manager

Achievements:

Set up and run 19 sites over 5000 multinationals

workers and over 22 managers for oil and gas set

up and implemented ISO 2000 and Mobilized and

demobilized sites with 700 workers and organized

the full faculties' management system the first

of its kind in the company, New Contract

management increase by 70 % in one year,

Designed and implemented Training program for

inventory controls resulting in up to 20%

reduction in shrink per annum, Designed a 1500

thousand people night club which generated ext

$1 million annually ra revenue, Personally built

relationships with corporate partners generating

$800,000 in revenue, Development, implementation

and controlling of standards in the F&B

department, Steady decrease of the average food

cost from almost 40%

4 Star Golden Rooster Resort Responsibilities:

St Otomium Sangkat Bei Mittakpheap, 2 restaurants, 1 bar, MICE, room service, SPA,

Victory Beaches Sihanoukville, guest relations,

Cambodia. staff selection & training, facility & quality

General Manager management,

December 2004 - May 2008 property maintenance, etc.

Managing 300+ staff

Report to: Owner

Achievements:

Development, implementation and controlling of

standards in all departments, Increase of

overall customer satisfaction (+28%),

Refurbishment of public areas and rooms to

upgrade from 4 Star to 4 Star Superior,

Implementation of further 4 Star Superior

standards, Implementation of hygiene & safety

regulations, Implementation of the "Team Member

Comment Card", Decrease of payroll/staff members

(from 350+ in 11/2005 to 270+ in 3/2007),

Increase of returning staff from 10% in season

2006/07 to over 30% in season 2007/08 Maximizing

Profits With 84 condo's two 80 seat Asian

style restaurants and poolside bar coffee bar,

1000 people conference centre and 3 function

rooms Responsible for end to end delivery of the

support services to meet most challenges and

demands of the posts, the role was very diverse

and includes everything from staff management to

stock-control or from guest welfare to chalet

maintenance. It was a non-stop role and

required total commitment and pro-activity.

5 star Putahracsa Resort and Spa With 178 rooms three restaurants and 3 bars plus

22/65 Naeb Kaehat Rd. Hua Hin, Hua a night club, meeting room conference centre,

Hin Beachfront, Hua Hin / Cha-am, mini market, spa and beach club. Responsible for

Thailand the management and quality assurance of all food

Food and Beverage Director Aug 2000- and beverage, as a manager I plan, organize,

October 2004 Maximizing Profits direct, control and evaluate

the operations of restaurants, bars, cafeterias

and other businesses that operate serving food

and beverage. also as a Food and beverage

managers I had to have great customer skills but

apply management skills ensuring the labor and

financial goals of the organization were

maintained.

Responsibilities: 3 restaurants & 3 bars, MICE,

room service, opening procedures, quality

management, purchasing, controlling, setting

standards, liaison with contractors/suppliers

Managing 350+ staff

Report to: General Manager

Achievements:

Development, implementation and controlling of

standards in the F&B department, Steady decrease

of the average food cost from almost 40% in

March 2001 to below 30% in August 2004,

Increase of beverage sales (more than 5% from

April to July 2001) due to re-calculation of

beverage retail prices, Decrease of beverage

cost (3%) due to re-selection of and negotiation

with suppliers, Implementation of hygiene

standards (HACCP), Implementation of training

plan for the F&B department, Decrease of staff

turnover, Decrease of payroll/staff members

(from 350+ in 3/2003 to less than 350 in

9/2003), Increase of food & service quality,

Development and conversion of a new food concept

for the clubhouse and the award winning a la

carte restaurant.

Publican and Consultant Publican of 'Bar UK' a disco Club ( Vietnam )

Scottish and Newcastle/ pub master Publican of 'The Mask Bar and Guest House'

(uk ) (Vietnam )

Facilities Manager Jan 1993 - Nov Lord Nelson Public House and Restaurant Publican

2014 (UK )

The Duke of York Bar Restaurant Publican ( UK )

This is because, over the last 17

years or so, I have often been Consultant and Staff trainer Little Mui Ne

engaged simultaneously in one or Hotel and Resort ( Vietnam )

more projects from my field of Consultant and Staff trainer The Full-moon,

expertise* Hotel and Resort, ( Vietnam )

Pieces entertainment center Hospitality Food and

Trade Solutions Service Agency Beverage Consultant ( UK )

HOSPITALITY SERVICES IN ASIA Relief Manager Consultant and Re-designer, The

Formally Asians Study Hospitality Office and Boardroom Sports bar and Restaurant,

now! ( Saigon )

And Asian-biz.biz Relief Manager Consultant and Re-designer, The

Director CEO Arena Events bar and Restaurant ( Saigon )

1999- Present

All contracts done while still

under the umbrella of HSIA

OUYOUN EL SIMANE Responsible for the management and quality

KFARDEBIANE, LEBANON assurance of all Food and beverage Maximizing

Director of Food and Beverage Profits, managers of multi F&B outlets plan,

Jan 1991 - Aug 1993 (LEBANON ) organize, direct, control and evaluate the

operations of restaurants, bars, cafeterias and

other businesses that operate serving food and

beverage.

Berni Inn English Restaurant Chain Responsibilities:

Berni Inns Group ( UK ) and Served as General Manager and Director Food and

Beefeater chain (UK) Beverage of the largest restaurant in the

Aug 1987- Jan 1991 General Manager Berni Restaurant Group and Beefeater chain

and Director Food and Beverage based in Nottingham, after first working as a

Trainer Manager and serving in various other

restaurants in the chain. Maximizing Profits

Law Land Security Responsibilities: Manager of contracts whereby

Law Lands Security ( UK ) this company supplied security to various

Security Manager Aug 1983- Aug 1987 locations and clients also maximizing Profits

in the UK. Also worked in the company's

training school as an instructor to over 290

security personnel. after first working as a

Trainee Security Manager Managed security

operations for Law Land Security Limited which

included open air music events and construction

sites.

Hobbies and Interests

Active supporter and promoter of the Heart to Heart Children's charity,

teaching / training, amateur boxing, weight training and snooker; designing

bars and restaurant layouts; watching people having a great time; charity

organizing; looking to see what people miss in hospitality for which I have

a very keen eye. I have a real passion for anything to do with the

hospitality industry.

Contact this candidate