Eoin Whelan Email & Phone Number

Turks And Caicos Islands

Dubai, United Arab Emirates

Dubai, United Arab Emirates

Dubai, United Arab Emirates

Riyadh, Saudi Arabia

Responsible for the Food & Beverage division in Mina A’Salam, overseeing three signature restaurants, one signature bar, all day dining, in room dining, and beach & pool operations. In my current role, I am tasked with developing a relatively older product into a much more modern, sleeker operation through reengineering of both the food & beverage menus in all outlets, over hauling the service standards to be more streamline and guest focused and implementing new creative ideas to enhance our… Show more Responsible for the Food & Beverage division in Mina A’Salam, overseeing three signature restaurants, one signature bar, all day dining, in room dining, and beach & pool operations. In my current role, I am tasked with developing a relatively older product into a much more modern, sleeker operation through reengineering of both the food & beverage menus in all outlets, over hauling the service standards to be more streamline and guest focused and implementing new creative ideas to enhance our existing product. Show less

Dubai, United Arab Emirates

Overseeing the pre-opening, concept development, relationship management, strategic planning & decision making, market analysis, and project & event management for 5 separate venues including a fine dining seafood restaurant & bar, all pool and beach operations, an exclusive beach club and an upscale shisha bar. Responsible for the growth of the F&B division through commercial planning, implementation of marketing plans, social media presence and through constant review of financial performance.

United Arab Emirates

Responsible for all facets of the opening of a new Rib Room concept in the luxurious Jumeirah Zabeel Saray hotel in Dubai. The Rib Room seats 130pax and has a 12 seat bar and three private dining rooms. I was responsible for the hiring of staff, creation and implementation of S.O.S and S.O.Ps, the creation of the beverage programme, menu design and all aspects of PR and marketing. Through continual training of the team, building relationships with the local community and being part of the… Show more Responsible for all facets of the opening of a new Rib Room concept in the luxurious Jumeirah Zabeel Saray hotel in Dubai. The Rib Room seats 130pax and has a 12 seat bar and three private dining rooms. I was responsible for the hiring of staff, creation and implementation of S.O.S and S.O.Ps, the creation of the beverage programme, menu design and all aspects of PR and marketing. Through continual training of the team, building relationships with the local community and being part of the marketing of the restaurant, I have been able to make the Rib Room one of the best restaurants in a very competitive market. Show less

Cong, Co. Mayo, Ireland

Responsible for the restructuring of the F&B department in the prestigious Ashford Castle in Ireland, after a 80 million pound refurbishment. I came in to restructure and develop the F&B offerings which consisted of one fine dining restaurant, an afternoon tea room, one lounge, two casual dining outlets and one bar. I was tasked with bringing all these areas up to the standards of the new operating company, Red Carnation Hotels. During my time there, I was focused on the training of all… Show more Responsible for the restructuring of the F&B department in the prestigious Ashford Castle in Ireland, after a 80 million pound refurbishment. I came in to restructure and develop the F&B offerings which consisted of one fine dining restaurant, an afternoon tea room, one lounge, two casual dining outlets and one bar. I was tasked with bringing all these areas up to the standards of the new operating company, Red Carnation Hotels. During my time there, I was focused on the training of all staff, hiring of new management structure, implementation of both In Room Dining and private bars in the rooms and all financial aspects of the business. Show less

Barbados

In my role as Senior Restaurant Manager, I assisted and deputised for the Food and Beverage Manager in the daily running of the department. I was responsible for the development, innovation and deliverance of a product which is quality driven whilst maintaining aggressive financial returns. By ensuring all working methods are reviewed and best practices are achieved, I was able to grow the department financially whilst delivering excellent guest service. I constantly liaised and worked… Show more In my role as Senior Restaurant Manager, I assisted and deputised for the Food and Beverage Manager in the daily running of the department. I was responsible for the development, innovation and deliverance of a product which is quality driven whilst maintaining aggressive financial returns. By ensuring all working methods are reviewed and best practices are achieved, I was able to grow the department financially whilst delivering excellent guest service. I constantly liaised and worked harmoniously with other departments in order to foster strong inter-departmental relationships. I provided constant leadership, counselling and advice to my staff whilst providing an environment of openness and trust, with constant feedback and performance coaching. • Execution of private functions ranging from 20pax -300pax• Responsible for the departmental budget including labour management, OS&E, rosters, holidays and weekly FTE forecasts.• Minimizing financial loss and misuse of operating stock and equipment through proper restaurant management and staff training.• Organizing and training staff weekly on the sequence of service, menu knowledge, verbiage, and service execution.• Continuously monitoring the restaurant and taking appropriate action to ensure food quality and service standards are consistently met.• Efficiently resolving problems or concerns to the satisfaction of all involved parties. • Conducting daily pre-shift and monthly departmental meetings to ensure organizational efficiency. • Exhibiting thorough knowledge of food, beverages, management duties, service techniques, and guest interactions. Show less

London, United Kingdom

As a member of the pre-opening management team for the refurnished Savoy Grill, in the prestigious Savoy Hotel, I played an active role in interviewing, hiring, training and supervising a team of one hundred FOH and BOH staff. The Savoy Grill is a one hundred seat restaurant serving an average of three hundred covers a day. It has been the most successful restaurant launch in the company’s history and has had a very healthy bottom line every month since the opening.• Responsible for… Show more As a member of the pre-opening management team for the refurnished Savoy Grill, in the prestigious Savoy Hotel, I played an active role in interviewing, hiring, training and supervising a team of one hundred FOH and BOH staff. The Savoy Grill is a one hundred seat restaurant serving an average of three hundred covers a day. It has been the most successful restaurant launch in the company’s history and has had a very healthy bottom line every month since the opening.• Responsible for payroll, tronc and financial planning (including budgeting, labour management, and weekly forecasts)• Strategically develop effective marketing plans to increase sales and profits while managing costs. • Minimize financial loss and misuse of equipment through proper restaurant management and staff training.• Integral part of the design and implementation of service standards and procedures• Continually monitoring restaurant and taking appropriate action to ensure food quality and service standards are consistently met.• Efficiently resolve problems or concerns to the satisfaction of all involved parties. • Work closely with the chef and cooks to determine menu changes and adjustments• Regularly update computer systems with new pricing and daily food specials.• Organize and train staff weekly to keep professionalism and motivation at a consistent level Show less

Mayfair, London

In the beautiful surroundings of Hélène Darroze’s two Michelin-starred restaurant at the Connaught, her lifelong passion for the finest produce and incredible skill is reflected in every aspect of one of Mayfair’s most intimate dining experiences. Each day, Hélène selects the very best and freshest ingredients from the network of suppliers she has spent a lifetime gathering, and cooks them with precision, honesty and passion. The resulting menu celebrates the tastes and textures of the… Show more In the beautiful surroundings of Hélène Darroze’s two Michelin-starred restaurant at the Connaught, her lifelong passion for the finest produce and incredible skill is reflected in every aspect of one of Mayfair’s most intimate dining experiences. Each day, Hélène selects the very best and freshest ingredients from the network of suppliers she has spent a lifetime gathering, and cooks them with precision, honesty and passion. The resulting menu celebrates the tastes and textures of the most stunning individual produce, prepared in a way that allows each ingredient to shine. At the heart of this whole experience is trust. It starts with the trust that Hélène places in her suppliers, to provide her with exceptional produce, of impeccable seasonality and provenance. And it extends to the diners, who place their trust in Hélène’s culinary skill by selecting from the simple list of exceptional ingredients available that day, to be served as a succession of impeccably realised dishes. The result is a thrilling expression of French culinary craft, delivered with a contemporary flourish, enjoyed in a truly elegant setting. India Mahdavi’s calm, sophisticated interior and a specially commissioned glasswork installation celebrating the visual beauty of the ingredients found in Hélène’s cooking complete what is a feast for the eyes and nourishment for the soul. Show less

Dublin