Night-Club General Manager at W Club by Habara Hotels Management (2024-12 – Present)
Oversees all aspects of the venue operations on a day-to-day basis. Manages budgets, revenue targets, P&L statements, and ensures compliance with health and safety protocols.
- Oversees all aspects of the venue operations on a day-to-day basis.
- Evaluate, develop, and implement new strategies to increase organizational efficiency, productivity, quality, safety, and/or cost-savings.
- Manage growth and achieve company's objectives in a dynamic and competitive business environment.
- Lead and work with diverse group of employees to ensure all the business/marketing plans run smoothly.
- Manage budgets and minimize costs including supply, utility, food & beverage and labor costs.
- Coordinate the development of key performance goals for functions and direct reports. Oversee recruitment, selection, training and development.
- Administer sales revenue efficiently and presents new income opportunities including promotions, events, and talents.
- Assist security with the preparation of emergency management and contingency planning.
- Ensures the compliance of the company with all health and safety protocols, policies, procedures, standards, specifications, guidelines.
- Oversee the Profit & Loss (P&L) statements for the entire venue.
- Set and achieve monthly, quarterly, and annual revenue targets.
- Manage the annual operating budget and capital expenditures.
- Monitor and control Cost of Goods Sold (COGS).
- Optimize labor costs through strategic scheduling.
- Negotiate contracts with liquor and beverage distributors.
- Manage petty cash and daily cash drops/deposits.
- Implement loss prevention strategies to reduce 'shrinkage' (theft/waste).
- Conduct weekly inventory audits for high-value spirits and champagne
General Manager at ACE Club – Swiss-Bel Admiral Jufair (2024-01 – 2024-11)
Responsible for entire operation of the club. Creates and implements business strategic planning and ensures compliance with health and safety regulations.
- Responsible for entire operation of the club.
- Create and implements the business strategic planning with the set guidelines.
- Enacts cost-effective financial management and productivity enhancement to improve all aspects of the business. Ensures that the night club adheres with all health and safety regulations
- Controls and reviews all processes relating to stock control, cash handling, and purchasing. Manages staff development and coordinates with all department heads for providing consistent and quality service.
- Prepares and executes promotional events. Coordinate with local administrative authorities for necessary permits and licenses.
Operation Manager at Vipulse Club – Crowne Plaza (2023-01 – 2023-12)
Oversees and coordinates planning, organizing, training, and leadership for sales, costs, profitability, employee retention, and guest service.
- Oversees and coordinates the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, profitability, employee retention, guest service, and food quality.
- Diffuses tense situations between patrons or staff members to prevent possible safety or legal issues, ejects unruly persons if needed. Ensuring the flow of the operation on both sides front and back of the house.
- Having successful marketing campaigns dealing with suppliers.
- Responsible for the day-to-day operations of the business and making sure that the restaurant is maintained in proper operating condition.
- Ensures that the restaurant complies to all legal requirements and communicates with the restaurant.
General Manager at Stage – Royal Saray Resort (2021-09 – 2022-12)
Oversaw P&L statements, revenue targets, budgets, and managed all operational aspects including event coordination, staff recruitment, and marketing.
- Oversee the Profit & Loss (P&L) statements for the entire venue.
- Set and achieve monthly, quarterly, and annual revenue targets.
- Manage the annual operating budget and capital expenditures.
- Monitor and control Cost of Goods Sold (COGS).
- Optimize labor costs through strategic scheduling.
- Implement loss prevention strategies to reduce 'shrinkage' (theft/waste).
- Conduct weekly inventory audits for high-value spirits and champagne
- Conduct 'pre-shift' meetings to set goals and energy for the night.
- Ensure the venue opens and closes on time according to local laws.
- Manage the flow of the front door to maximize capacity without overcrowding.
- Monitor bar service speed and beverage quality.
- Perform frequent 'bathroom checks' to ensure cleanliness and safety.
- Coordinate with the kitchen manager for food service.
- Oversee the breakdown and cleaning of the venue post-closing.
- Manage the 'Guestlist' and VIP check-in process.
- Recruit, interview, and hire bartenders, barbacks, and servers.
- Vet and hire security personnel (in-house or third-party).
- Train staff on 'The Art of the Upsell' for premium products.
- Conduct performance reviews and disciplinary actions.
- Create and manage the weekly event calendar.
- Source and book DJs, live bands, and performers.
- Manage the venue's social media presence (Instagram, TikTok, etc.).
- Negotiate contracts with external promoters and event organizers.
- Oversee the production of flyer designs and digital assets.
- Manage a database for SMS and email marketing.
General Manager at XO Club - Radisson Blue Waterfront Hotel (2020-08 – 2021-08)
Accountable for venue operation including cash handling policies, inventory management, staff scheduling, and health and safety standards.
- Accountable for the operation
- Coordinates all cash handling policies and procedures.
- Monitors inventory and orders supply to ensure bar and tables are well-stocked.
- Delegate managers with the scheduling of associates and covers for Supports in providing effective coaching and training of new staff members.
- Supervises and promotes health and safety standards and quality regulations.
- Implements, monitors, and controls food and beverage service operating standards including the preparation and culinary precision of our menu.
- Collaborates and manages all culinary-related activities in the kitchen.
Lounge Manager at Zahira Lounge - The H Hotel (2019-01 – 2020-01)
Floor Manager at Feast Restaurant - Sheraton Grand Hotel (2016-08 – 2018-12)
Bar & Lounge Supervisor at Lua Restaurant - Sofitel the Palm (2016-01 – 2016-05)
Restaurant Supervisor at Prime68 Steakhouse - Marriott Marquis (2015-01 – 2016-01)
Bar Supervisor at Vault Bar - Marriott Marquis (2012-06 – 2014-12)
Head Waiter at Nawwara Restaurant - Marriott Marquis (2011-06 – 2012-05)
