Manager General

Joseph Zaiden

Hollywood, Florida 305-***-****

********@***.***

CAREER SUMMARY:

Extensive background in hotel operations with expertise in all aspects of

effectively managing a large staff in the hospitality/leisure industry from

urban, luxury and boutique hotels in all types of destinations including

all inclusive, business and MAP hotels.

. Significant local and international experience with branded and

independent hotels.

. Result oriented executive with experience in managing and training

diversity of staff

. Ability to drive top line revenue with a focus on net operating

margins

PROFESSIONAL EXPERIENCE:

Consultant for various hotels and local establishments 2010/2014

Renovated the ex Hilton into Magdalena Grand in Tobago handling all Food

and Beverage including FF&E, menu design, Kitchen design, menus and all F&B

staff hiring. Re-designed all F&B concepts and implemented a fusion

cuisine menu.

Re-structured and re positioned Club Indigo in Haiti, restructured all the

restaurants and bars as well as menus and Food and Beverage staff,

Renovated over half the hotel rooms, main dining room and bar as well as

the entire pool and beach area. Had President Martelli come down five

times in one year for major outdoor banquets. Brought in a number of new

management staff to improve quality.

Did a conversion from Capital Plaza hotel to a Radisson in Trinidad

including renovating all restaurants including their revolving roof

restaurant. We renovated the entire lobby, pool area and over 100 rooms as

well as all meeting rooms, hotel corridors. As per Radisson this was one

of the best conversions in years for the Caribbean. These were all one year

consulting positions and were designed to renovate the hotels.

SUNGATE PORT ROYAL 2007/2009

General Manager of this seven star resort located in Kemer near Antalya,

Turkey. The hotel had 30 food and beverage outlets. I was responsible for

all Food and Beverage changes since the F&B Manager resigned as well as the

Executive Chef, I had a staff of 3,000, and the largest hotel spa in the

world and the largest water park in Turkey. I increased revenue in one

year from 65 million USD to over 120 million USD by creating contracts with

Russian wholesalers and catering to the upper class Turkish market. I

created an interactive website which was truly upscale. Unfortunately, I

had to replace most of the existing managers due to lack of experience. I

restructured all the Food and Beverage outlets with fusion cuisines. I

developed a partially inclusive concept where the buffets were included but

all the a la carte restaurants were paid for as well as high end spirits.

Unfortunately during the recession the owner was forced to close the hotel.

PARADISE ISLAND HARBOUR RESORT AND NASSAU PALM 2005/2007

Regional Director for two hotels in the Bahamas. Nassau Palm a small

business hotel and Paradise Island Harbour Resort an all-inclusive

property. I was able to renovate both properties which were run down. I

increased revenue by 20% and created a strong management team, but Lehman

Brothers decided to divest themselves of both these properties. I had no

Executive Chef nor Food and Beverage Director for almost one year, yet the

quality of food and service improved dramatically. I was able to renovate

the exterior of the hotel, put in new walk in coolers, plumbing risers, a

state of the art induction buffet area.

REGENT RESORT PUERTA VALLARTA 2005

Consulting General Manager for this boutique hotel located in the Marina

District of Puerto Vallarta on a Joe Fingers golf course. It was a 70-

room hotel. Unfortunately the franchisee was unable to complete the Regent

Project Improvement Plans and was forced to turn over the hotel to the

property owner. During that time I implemented a fusion Asian/Mexican 5

star menu.

WALKERS CAY BAHAMAS 2003/2005

Island General Manager for this private island resort with 105 slips

holding boats of up to 250 feet. The hotel had a private airport and

boutique hotel with 2 restaurants. I was able to completely upgrade all the

food and beverage outlets as well as bringing in major fishing tournaments

which brought in 4 million USD in revenue. It holds 83 percent of the

world's fishing records. Unfortunately it was destroyed by two hurricanes,

Frances and Jeanne.

CONRAD HILTON 2001/2003

General Manager for this Conrad resort located on the Red Sea. I was able

to completely renovate, landscape and re-position the hotel in a very

difficult market. I eventually had to begin dealing with Russian

wholesalers since the Russians were the only major group who would travel

to Egypt. Prior to 911 our core markets were from the U.K, Germany and

Italy. After 911, it became difficult as an American to stay in Egypt so I

decided to leave. I ran all Food and Beverage without an Executive Chef nor

a Food and Beverage Director.

RADISSON EUROBUILDING 1998/2001

I took over this hotel as an independent hotel. Six months later I

convinced Radisson to take the hotel over under a franchise system. The

conversion was excellent, however the situation in Venezuela became

untenable under the Chavez regime and the inflation issues. It was a very

difficult market and month by month business kept dropping we subsisted on

events and conventions. Due to the very dangerous situation in Caracas I

decided to take an offer at Conrad

EDUCATION:

BACHELOR OF ARTS/AMERICAN UNIVERSITY OF BEIRUT

LANGUAGES/MISCELLANEOUS:

Fluent in English, Spanish, French. Working knowledge of Arabic, Italian

and Portuguese.

I have also worked in Turks and Caicos, Santo Domingo and opening the

Ramada in Provo, Grand Cayman etc.

Contact this candidate