Director of F&B Eric Leprevost adds: “Limo, the fine dining restaurant, is more suited for those who are interested in culinary experiences; the ones who like to experience something different. It is for the trendsetters.”
He adds: “It has been an amazing journey to be part of the pre-opening team and develop and create all the concepts of all the F&B outlets. We have selected people from all over the world to join and create a multinational team that will definitely make a big difference in the quality of service that we are offering at Bab Al Qasr.”
Stadler reveals he will keep a watchful eye on costs, as profitability ranks high on his agenda. “For me cost control is the main aspect [when considering profitability of food and beverage operations]. I am working closely with the purchasing department to make sure we have the right price for the right products.”
Stadler and Leprevost have formed a formidable team as the duo reveal their working strategy. “We have been working closely throughout the pre-opening stage and there have been several brainstorming session that have led to amazing outcomes. I hope that we will be able to continue working together in the same way and create some memorable moments for our guests,” Leprevost says.
Their partnership is evident with the concepts and the plans they have for the Limo bar. In addition to the aforementioned culinary experiences at the Limo restaurant, the team has planned some concepts that are “totally new for the Abu Dhabi market at the bar” with an extended menu which includes a variety of cocktails and mocktails.
The ExCom team are all for implementing a service strategy, and believe in building and empowering its associates. “One of the main priorities is to create and maintain a great team that will ultimately contribute to the success of the hotel,” says Dekirmenzhian, who stepped into the role as general manager when his predecessor parted ways with the property in July 2016.
He shares a few staff initiatives that have been conducted to boost morale. “I believe that a happy team is the key to any company’s success and something that distinguishes one hotel from another. That is also why we are arranging many team activities outside of workplace from barbeque picnics to sightseeing tours, football tournaments and basketball tournaments.”
Stadler is also proud of the equal representation in the back-of-house. “We have a multinational team but we also have many female colleagues; I believe it is important to have the right balance.”
Leprevost adds: “We have some amazing talents from all over the world, who have worked in different luxury brands. Their experience and continuous training — with a focus on guest satisfaction and delivering a memorable stay — will contribute to our success.” He adds that the service team keeps a close watch on social media “to see comments and impressions people have left”. “This will help us measure our success,” he says.
Armed with a positive mind-set, a happy and motivated staff and several initiatives that the management will be rolling out over the course of the next few months, Dekirmenzhian remains confident of the success of the hotel. “We have managed to have a successful soft opening and hope that in a very short period of time we will be able to have our grand opening,” he concludes.
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