Herbert Jones, Mba, Msc Email & Phone Number

Dubai, AE

Dubai, United Arab Emirates

United Arab Emirates

• Leading the vision for the venue by assisting all stakeholders with the development of long term and short-term strategies
• Executing alongside marketing and PR teams campaigns and events concepts from inception to completion that generate awareness for the venue
• Building relationships with partners that ensure a reputable status of the venue in the industry and city
• Implementing revenue generating promotions and cost management initiatives to sustain profitable results
• Analyzing city market potential by season to maximize efficiency according to business performance metrics

Dubai, United Arab Emirates

• Developing the F&B strategic and operational priorities in order to improve the overall departmental performance
• Guiding managers on how to create promotions and tailored menus to generate incremental revenues and footfall
• Implementing cost reduction measures through spot checks, training and inventory waste management
• Budgeting and forecasting monthly and yearly financial targets
• Recruiting potential candidates, training and coaching existing talents
• Identifying customers’ needs and responding proactively to guest concerns in order to make continuous improvements

Dubai, United Arab Emirates

• Contributed in the pre-opening project by hiring & training new joiners, designing menus, and organized F&B set ups
• Liaised with key stakeholder including top regional personnel of Accor (COO, VP’s, Regional Directors & hotel GM’s)
• Overlooked all F&B and events operations of high profile events such as Chalhoub, Cartier, Engie, Hermes, L’oreal etc.
• Facilitated execution of event packages while optimizing profitability and maintaining high quality service
• Managed and negotiating third party deals and finalizing logistics to meet events deadline
• Nominated for Accor’s prestigious “Bernache Awards” rewarding actions guided by the groups 6 values

Dubai

• Forecasted monthly and yearly budgets and exercised detailed monthly and yearly P&L analysis reports
• Designed SOP for inventory management and cost control activities
• Negotiated and signed contracts with beverage suppliers, entertainers and promoters to increase footfall
• Created new cocktail recipe for daily promotions and conceptualized special events such as Friday Brunch, Oktoberfest, Ladies Night, cigar events
• Executed corporate office projects such as F&B Guest Loyalty Integration Program (ALL Accor)
• Won the Timeout Award for The Best Rooftop Bar in Dubai 2020

Dubai, United Arab Emirates

• Managed 120 fine dining seats and 50 bar seats including a wine inventory of $410,000
• Organized and planned Garden brunch events with an average capacity of 300 people
• Improved restaurant ranking from #387 to #46 while ranking in the top 5 for best Italian on TripAdvisor
• Enhanced overall operations including food quality, quality controls, employee morale and overall profitability

Dubai, United Arab Emirates

• Maintained a high guest satisfaction level of 88% by monitoring impacts of employee engagement with guests
• Interviewed, trained and coached new staff on service/product knowledge reducing staff turnover
• Assisted in developing the restaurant’s renovation plan
• Prioritized customer outreach and public relations to increase flow of demand

Grand Hyatt Dubai

• Worked alongside the restaurant manager on the reopening of the All Day Dining restaurant
• Conducted daily operations, briefings, debriefs and cashiering spot checks
• Monitored and evaluated employee work performance and followed up on areas needing improvement
• Supported bar team while overlooking beverage sales and controlling beverage costs
• Administered employee orientation, training and development
• Responsible for Oktoberfest in 2014 & 2015: successful in attendance increase and revenue increases of 20% YOY

Grand Hyatt Dubai

As a Corporate Leadership Trainee I was put to the test. I crossed trained in all departments and have to know their functions. I went the skills of what it takes to be a waiter and only then could I move to the skills of a bartender, then moved on to a team leader. Once I learnt those skills my true test came to see if I had what it takes to be an.

Developing the recruitment strategies of the African market. I took care of any enrollment leads coming from Sub Saharan African. I carried out site tours of Swiss Hotel Management campuses for aspiring students and carried out several marketing activities.

Gambia

Aspen, Colorado

Dual Mba/Msc, Hospitality Administration/Management

Master Of Business Administration - Mba, Business Administration And Management, General

Bachelor Of Business Administration (Bba), International Hotel Management With Finance

Activities and Societies: President of 2013 Les Roches Eta Sigma Delta Chapter and Music Coordinator of Student Social Committee

High School Diploma, International Baccalaureate, High School/Secondary Diplomas And Certificates

Activities and Societies: Model United Nations, Student Government, Varsity Sports Teams