Rhone Byars Email & Phone Number

Dubai, Dubai, United Arab Emirates

Dubai, United Arab Emirates

Department Head for two Mid-Market Hotels within the Al Barsha Area, overseeing the smooth running and profitability for all areas of the F&B department within both Hotels.

W Hotel, Yas Island, UAE

• Promoted to F&B Operations Manager for the entire F&B department working alongside the F&B manager. My main focus currently is the Banquet Department, all day dining outlet and the IRD but also have full responsibility.
• Responsible for assisting the management in implementing and supervising the Operational standards as well as the hotels internal rules and regulations.
• Compilation of and adherence to financial budgets within the F&B department.
• Co-ordination with the sales and marketing departments.
• Check work schedules of the entire F&B service team and make sure the staff is planned to the requirement of the operation.
• Working closely with the cost controller to guarantee a cost according to the financial targets, to recognise price increases and adjust prices accordingly where necessary.

Viceroy Hotel, Yas Island, UAE

• Operations Manager for Origins and Yas Lounge at the iconic Yas Viceroy Hotel. Origins is a high volume all day dining outlet renowned for its fantastic Friday Brunches and playing host to the greatest sporting event.
• Effectively planned and organised events, and developed new promotions initiative that lead to increased patronage
• Foster and nurture an environment of accountability while handling the P&L for both outlets
• Develop and grow all colleagues in both outlets to enhance their productivity and performance.
• Ensure compliance with all food and beverage policies, standards and procedures by training, supervising, follow up and hands on management.

Wafi, Dubai, UAE

• Restaurant Manager for Medzo restaurant at Wafi which was the 2012 Time Out magazine award winner in the “Best Italian Restaurant” category. Also, Outlet Manager for Carters which is a British themed restaurant and bar.
• Full responsibility and accountability of the P&L for both outlets.
• Coordinated the marketing, staff training, event management, and customer relations in accordance with established standards.
• Utilizes interpersonal and communications skills to lead, influence and encourage others, advocates sound financial / business decision making.
• Ensure compliance with all food and beverage policies, standards and procedures by training, supervising, follow up and hands on management.’

Atlantis Hotel, The Palm, Dubai, UAE

• An award-winning New York-themed Steak House restaurant situated within the iconic 5-star hotel. This busy restaurant had a 250 seating capacity and is a firm favourite for hotel guests and Dubai’s residents. During my.
• Job role as an “Ambassador” was to concentrate on training other members of staff and on “up-selling” techniques.
• Opportunity to work in many high profile events such as the private yacht “Dubai” of
• Sheikh Mohammed bin Rashid al-Maktoum during the Dubai World Cup

Bristol, England

• General Management responsibility for the whole site. Very much a hands on operation, 20 staff, seating capacity of 160 persons.
• Managed inventory, maintained and stocked all bar items in a creative manner.
• Assisted with ordering and inventory, maintaining and stocking all bar items.
• Addressed complaints and resolved problems with both staff and customers.

Bournemouth, England

• General Manager of this award-winning bistro and bar (Michelin guide recommended).Managed 20 staff and had a seating capacity of 80 persons.
• Responsible for hiring and on-boarding process that included but not limited to interviewing and training of staff.
• Ensured customers were satisfied with every part of the flooring experience, from initial greeting through order completion.
• Memorized the restaurant's product offerings; contributed to sales increase by communicating product benefits and providing excellent service.

Bournemouth, England

• Assisting the General Manager in running the five hospitality departments: Reception, Restaurant, Bar, Kitchen and Valet. Managed 40 staff and the restaurant had a seating capacity of 60 persons.
• Responsible for all relevant departments achieving a high level of service, ordering of bar stock and kitchen supplies.
• Implemented and oversee the hygiene regulations, adhered to environmental health and safety regulations.
• Trained and development of all hospitality staff members
• Empowered employees to provide excellent customer service