What inspired you to take up a career in hospitality?
Growing up, weekends were all about family dinners in the local restaurants and what I remember the most was the personal and welcoming atmosphere. It’s like we never left our home. It always fascinated me how complete strangers can make you feel at home at once. The biggest inspiration was my first practical school assignment in the eighth grade where I had the opportunity to get my first taste of hospitality as I interned in a local hotel, and the rest, as they say, is history.
What are some of the responsibilities in your role?
My role is to lead, inspire and motivate a team of food and beverage experts to deliver the best possible service in all of our restaurants. I have had the privilege of working with a talented team that shares a passion to create new dining experiences for our guests and to establish The Crowne Plaza Doha — The Business Park as the first choice for a dining destination in Doha.
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What do you recall from your experience working in housekeeping for two weeks?
Despite it being quite a long time ago, I remember the team spirit within the hotel which was all focused on delivering a personalised service to our guests. But what struck me was the special attention given to preferences of our patrons — from their choice of bedding to the brand of water they prefer. I was impressed with the detail that goes into the preparation of a guest’s arrival. Eventually, I did my apprenticeship in a small family-owned hotel a few years later and had the opportunity to train in all departments of the hotel. But it was food and beverage that that stood out for me because of its dynamic and diverse nature. Also, the creativity involved in developing alternative and exciting dining concepts was an attractive proposition.
Doha’s F&B scene is growing; what are you doing to stand out?
I focus on a personalised and consistent service strategy. I also engage my team in the development of their product, which builds ownership and ensures the team is eager to build guest loyalty. I am fortunate to have an engaged team and I am grateful for their commitment which reflects in great guest feedback and customer loyalty since the hotel opened almost five years ago.
How is your hotel’s F&B operations coping with the overall softening in tourism?
The current market situation allows us to reflect on our practices and gives us the opportunity to think outside the box for more competitive yet guest-friendly offers. This also gives us the chance to explore new market segments and to define our business traveller products and offers to meet their needs. Additionally, we have opened two new signature restaurants which will enable us to cater to a wider audience and is an alternative revenue generator to cover the low season.
Tell us about staff turnover in F&B operations; how do you deal with it?
We focused our efforts in retaining our talents and provide them opportunities to grow within our hotel. We ensure that we are continuously giving the next level of support to open more doors of opportunity for them. This provides our loyal patrons and guests with a unique and memorable experience to be greeted by familiar faces.
What would you say are a few of your most significant achievements in your career so far?
Starting new projects and seeing their progress and development are the rewards of my job. But my biggest achievement was to be part of the pre-opening team which opened the Crowne Plaza Doha — The Business Park almost five years ago. Additionally, I have been part of several other restaurant openings during my time in the UAE.
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