Manager Service

Michael Joseph Aoun

Personal Information:

Date of Birth: 01/01/1960

Nationality: Lebanese

Address: Beirut, Lebanon

Telephone: +961-*-******

E-mail: ************@****.***

Core Skills & Experience:

Summary:

Resource and hospitality leader who focuses on maximizing revenues and profits, and increasing asset value while balancing guest service, associate satisfaction and owner/asset manager relations.

A sharp, dedicated and hardworking executive with performance driven by quality, and prides himself in meeting and exceeding corporate goals and objectives.

Dedicated, professional with outstanding work ethic and genuine concern for the community.

Motivated responsible individual who has the ability to resolve problems promptly.

Proved efficient ability to perform leadership roles.

Striving to exceed business goals while continuously promoting a positive work environment, and being part of the successful operations development and operating of several newly constructed, upscale hotels and restaurants,

Goals:

Benefiting from long years of experience, my goal is to further enhance my development and career advancement internationally by demonstrating initiative, innovation, and creativity through a strategic vision.

Education

09/1974 – 04/1978: Hotel Management.

Beirut hospitality academy

Excellent degree

Languages:

English, Arabic: Excellent reading, writing and speaking skills.

French ;fair reading,speaking, writing

Work Experience:

1/1/2016: hospitality CONSULTANT FOR hotels and restaurant

10/2010 – 31/12/2015: Orient Queen Hotel – Beirut, Lebanon

General Manager

-Manage and develop the hotel executive team, hold regular briefings and communication meeting with HOD Team.

-Drive the hotel budgets, and set other short –and long term strategic goals.

-Ensure costs are controlled and revenue opportunities are effectively sourced and delivered.

-Manage ongoing profitability.

-Ensure revenue and guest satisfaction.

-Ensure hotel standards are met and exceeded.

7/ 2005 – 9/2009: Radisson SAS Martinez Hotel - Beirut, Lebanon

EAM in charge of Food and Beverage

-Led a solid talented team, executing corporate and brand standard 7 strategies relating to all aspects of hotel operations food and beverage department, product quality, and service.

-Positioned effectively the property in the market

- managed and led the revenues

-Deliver consistent superior financial results

-Established and maintained a superior experience environment in addition to a solid team satisfaction.

10/2004 – 06/2005: Hospitality Consultant - Beirut, Lebanon

Owner & General Manager

-Work as consultant for more than 8 restaurants and two hotels: L’Oscar Beach Hotel and Resorts + Byblos Hotel.

-Preparing budgets, following up and controlling costs, sales department and setting up action plans, along with setting the restaurants’ service standards.

-Staff hiring and training when needed.

12/2003 – 08/2004: Safir Heliopolitan Hotel - Beirut, Lebanon

EAM & Director of Food and Beverage

-Led a full brigade of 120 employees.

-Preparing all lists of equipment needed for the restaurants and kitchen.

-Following up on purchasing orders ensuring all goods are received.

-Preparing the action plan for the hotel opening and F&B outlets covering the smallest details.

-Following up on department printing items ie: front desk, accounting…

-Purchasing, housekeeping department, maintenance department, laundry…

-Prepare and implement business plans for the sales department.

07/2002 – 08/2003: L’Oscar Beach Hotel & Resort - Jounieh, Lebanon

General Manager (Pre-opening)

-Managed the resort with a capacity of 1500 person sea side for events.

-One seafood restaurant of 200 seats, 1 Coffee Shop of 150 seats and a 90 chalets fully occupied around the year.

07/2001 – 06/2002: Monroe Hotel - Beirut, Lebanon

EAM in charge of food and beverage (Pre-Opening)

-135 rooms, 5 F&B outlets including the famous Lebanese restaurant Awtar and 1 ball room of 400 person capacity.

-Pre-opening the hotel from A to Z.

-Preparing all list of equipment needed for restaurants and kitchen.

-Following up on purchasing orders ensuring all goods are received.

-Preparing the action plan for the hotel opening and F&B outlets including the smallest details.

-Following department printing items ie: front desk, accounting…

-Purchasing, housekeeping department, maintenance department, laundry…

-Prepare and implement business plans for the sales department.

11/1997 – 07/2001: Le Meridien Commodore Hotel - Beirut, Lebanon

EAM in charge of Food & Beverage

-185 rooms with a multiple different outlets, Benihan famous Japanese restaurant 100 seats, La Brasserie coffee shop 120 seats, Italian Coccina restaurant 90 seats, La Casaba Lebanese restaurant with 120 seats.

-Leading the food and beverage teams consisting of 85 employees and generating excellent results all around the year.

02/1994 – 08/1997: Century Park Hotel - Kaslik, Lebanon

Food & Beverage Director

-Preparing all menus, recipes, hiring staff, setup service standards, training for Food and beverage department, implementation of special events for outlets.

-Following up on cost control, and inventory related to F&B.

-Budget preparation,

1979 –1994: Intercontinental Hotels - Riyadh, Saudi Arabia and GCC Region

Director of Conference & Banqueting

-3 huge ballrooms each with a capacity of 1500 person.

-Managing large Royal Family Weddings with up to 3000 guests.

-Catering outside towards Jeddah, Quassim and Damam.

-Leading the banquet team 150 employees and generating 70% of the hotel revenue.

-Executive chief steward managing all operations of food and beverage, supplying all outlets including 3000 cover in banquet, indoor and outdoor, responsible for all operating equipment related to banquet and catering, kitchen, restaurants, with monthly inventory for all equipment.

-Banquet Maître D’hôtel, attending all banquet events (indoor and outdoor).

-Managing staff to work in each event, ordering the equipment needed for each event, follow up on the service standards, communicating with the host.

-Restaurant Manager, for a restaurant of 250 seats, managing the staff schedule, looking out for the service standards, attending to guests’ comments, Inventory, staff training.

Hotel Pre-Opening (Task Force):

-Semiramis Intercontinental – Cairo Egypt

-Jeddah Intercontinental – Saudi Arabia

-Jeddah Palace – Saudi Arabia

-Belle Vue Palace- Beirut Lebanon

-Century Park- Beirut Lebanon

-Royal Park -Beirut Lebanon

-Monroe Hotel- Beirut Lebanon

-L’Oscar Beach Hotel & Resort- Beirut Lebanon

Additional Skills:

Excellent knowledge and experience in: Microsoft Word, Excel and PowerPoint.

fidelio

Excellent knowledge and experience in: Fidelio Hotel Management System, Accounting Systems…

Internet research skills.

Certificates of Achievements & Trainings: Available upon request.

Contact this candidate