AHMAD GHADDAR

Brisbane, 438 Complex Hotel Rooms

Pullman 210 Rooms– Mercure 228 Rooms

14 Meeting & Events rooms, 1 Restaurant, 2 Bars (Award winning Rooftop Bar), 2 Cafés, Executive Lounge, 24h Room Service, Mini Bar & 3 Kitchens

• Ensure the smooth and efficient day to day operation of all operational departments.
• Ensure long term profitability of the operational departments and Business.
• Maximise revenue and yield opportunities.
• Conduct regular analysis on all departments to continuously improve productivity, quality, market competitiveness and service standards.
• Train, coach and develop the operational management team and develop a detailed succession plan for each department, in consultation with the operational Department Managers.
• Establish in conjunction with the Portfolio General Manager financial performance targets for revenue, expenditure and market share and ensure departments achieve these targets.
• Ensure compliance within all departments. Accor Internal Control and KPMG Audit full ownership.
• Develop working plans to meet targets; compare actual achievements against targets periodically; take necessary corrective action if not on target.
• Lead by example when attending to guest requests. Show efficiency in constantly striving to provide Total Customer Satisfaction
• Implement the Accor values and 4 Heartist Principles to offer the best service to our customers’.
• Ensure that Accor Guestbook and the feedback received is actioned appropriately with all guests contacted

• In-charge of the Rooms operation of the hotel including front office department, housekeeping and concierge
• Ensure brand standards are met in line with LQA and Pullman
• Ensure ALL SAFE standards are met in line with ACCOR Covid safe plan
• Leading a team of Front Office Manager, Housekeeping Duty Manager and Chief concierge and 60 employees
• Ensuring guest experience is met throughout the property and response to guest feedback
• Ensuring hotel and departments revenue and profitability is met
• Meeting team member expectations with planning career paths and personal development

• Contributing to the success of Sixteen Antlers Rooftop Bar (F&B performance of the year Accor 2017)
• Leading in planning and executing Goldfinch Restaurant & Café from concept, design, layout and opening
• Leading a team of Asst F&B Manager, Executive chef, and Banquet operations Manager and 110 employees
• Ensuring hotel and department’s revenue and profitability is met
• Meeting team member expectations with planning career paths and personal development
• Analysing market trends, planning and executing events by working with the concerned departments and managers

• Stamford Plaza Brisbane 252 Luxury Hotel Rooms, 9 Meeting & Events rooms, 2 Restaurants, Bar & Courtyard, Lobby Bar, 24h Room Service, Mini Bar
• Responsible for the operation & business performance of the F&B department
• Analysing and planning restaurants sale levels and profitability
• Organising marketing activities and promotional events
• Planning for events and setting up the Food and Beverage calendar
• Creating and executing plans for F&B and staff development

• Reporting to Regional General Manager
• In charge of the daily operation of a 200 dining and a 50 seat cocktail lounge
• Plan, organize, direct and coordinate a team of 70 employees, including
• Xecutive Head chef, Bar Manager, Assistant Manager and supervisors
• Planning for marketing and advertising
• Ensure the profitability, budget and costs by liaising with head of departments to achieve and exceed monthly and yearly targets
• Focus on guest satisfaction for a profitable service of food and beverages
• Provide training and development plans for staff to maximize the performance level

• Trader Vic’s Management Team, The Caribbean Islands
• Pre-Opening Team
• Establish and maintain relationships with customers and staff
• Recruiting, training and motivating staff of the pre-opening resort team
• Rosters and staff scheduling of work hours according to resort activities
• Evaluate health and safety practices against HACCP
• Menu planning, maintain food quality control and price costing
• Ensure sanitary practices for food handling, general cleanliness and maintenance of kitchen and dining areas.

• In charge of the daily operation and management of 70 seats fine dining restaurant and a cocktail lounge, with a team of 36 staff
• Menu planning, pricing, purchasing, cost and stock control
• HACCP and hygiene implementation
• Establishing and maintaining quality service standards as per IHG policies & procedures
• Maintaining guest relations, awareness of trends in the industry, organising promotions, outside catering, group functions and events