Thierry Heinis

Experience

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  Ivy Hill Hotel and Furze Hill Restaurant and Banqueting

  Jun 1987 - May 1988

  General Manager

  Attained my first management position in this established catering complex.• Created and marketed a concept of a Private “Dining Club”, generating 1000 members within 6 months.• Over performed festive season revenue target £45,000 ($60750) pw to £750000 ($1.012500) by the year end.

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  Louvre Hotels Group

  May 1988 - Sept 1989

  Director Of Operations Campanile UK

  Completed an extensive management and training in France and was promoted to this new position in the UK.• Reported directly to CEO in Paris, was autonomously responsible for all operational issues and financial results.• Transformed company’s product offerings, menu designs to meet the UK market, generated site visits reports. • Launched and opened 8 new units on top of 3 already built and assist all departments involved in Paris.• Coached a strong team of manager’s personnel, oversaw recruitment and training, licensing and legislation. Show less

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  Voyages Presse-Reunie

  Oct 1989 - Jun 1991

  Deputy GM/Director of Public Relations

  Helped my Father to run the Family Business, as he had health problems, organizing hotels, VIP’s and group’s pilgrimages.

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  New Park Hotel Kuwait

  Aug 1991 - Apr 1993

  General Manager

  Appointed to renovate, upgrade and reopen this former hotel to a five star property after the First Gulf War.• Marketed to its full potential, fostered new offerings but also a lucrative outside catering business.• Rebranded and turned the business to one of the top hotel in Kuwait City by getting everything in order.• Succeeded in increasing from zero to £80,000 ($108000) per month within 6 months of my appointment, with a profit of £7.000000 ($9.450000) by the end of the first year, 5 times pre-invasion figures, promoted good quality food. • Restructured, hired and trained staff, introduced Oberoi computer management system. Show less

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  Le Grand Hôtel Le Touquet

  Oct 1993 - Jan 1995

  General Manager

  Hired to run this four star de Luxe Hotel holiday destination on the behalf of “Globe Hotel Ltd” based in England. • Controlled and succeeded in reducing fixed costs with an annual turnover of FF8.500000 ($1.609015).• Established a successful operation within very tight budget restrictions, maintaining high volume activity.• Directed a sales office in Paris whose primary task was to liaise with key Tour Operators.• Appointed administrator “Syndicate of Hoteliers” and board founder member of the “Opale Coast Club”. Show less

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  Sumate Trading Comp.

  Jan 1995 - Dec 1995

  Project Manager

  Accepted a year contracts’ for opening 3 restaurants concepts, Arabic & Fast Food in Riyadh and Brasserie style in Jeddah. • Formulated feasibility studies for designs from the initial planning to final implementation, with frequent air travel.• Completed competitors’ restaurant analysis prior to developing and introducing menus and recruited staff.• Initiated budgets for cash flow projections organized/authorized adequate suppliers and secured prices proposals.• Arranged letter of credit, insurance, shipment, collection and installation of all equipment’s (USA, Italy and France). Show less

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  A.B. HOTELS (FIVE LAKES) LIMITED

  Sept 1996 - Jan 1998

  Deputy General Manager/Food & Beverage Manager

  Controlled this busy department in a large hotel complex with extensive sports and golf facilities with time share bungalows.• Attained an annual turnover of £5,000,000 ($6.750000) pa hence improving the catering gross profit by a 5 % margin.• Awarded my first “Rosette” for the Lancelot Gourmet Restaurant, exceeded 74% AA and Best Western rating.• Secured and opened a new hot and cold buffet/carvery in the redesigned Brasserie and a new pastry kitchen.• Created and implemented the first SOP’s manuals for all 3 restaurants, 7 bars and 20 conference & banqueting rooms.• Refined 24 hrs. Room service, increased employee’s skills and retention, “Investor in People” certification.• Supervised and managed a wide catering team (90 staff) with sales personnel attached, heavy duty management. Show less

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  The Lansdown Club

  Jun 1998 - Aug 1999

  Banqueting and Catering Manager

  .Hired in this exclusive club founded in 1935, where peace of the American war of Independence was drafted in 1783.• Controlled this busy catering operation, with an annual turnover of £565,000 ($7630000) and 6000 members. • Marketed and researched projects in preparation of promotional literature, implementing new ideas and club events.• Produced new menus contributing to improve sales, strengthened the banqueting trade and implementing controls.• Lobbied actively in board and committee meetings, fulfilling duty management for the hotel and sports complex. Show less

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  London Golf Club

  Oct 1999 - May 2005

  Food Beverage Manager

  Settled in this prestigious private “Jack Nicholas” and “Ron Kirby” design Golf Courses and deputizing for MD.o Commanded and increased turnover in gross sales to $1.500000 with 72% food and 84% beverage margins, generated a robust wedding business from 2 to 30 bookings per year and grow overall customer base by 20%. Rebranded and turned the business to one of the top golf destination still awarded “Best UK Golf Course in 2019”. o Generated exquisite oriental cuisine with the only “Teppanyaki bar” in the South East and a popular social events calendar.o Slashed payroll costs 30% by negotiating pricing & fees, while ensuring continuation and enhancements of services. Show less

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  Church House Westminster

  Jun 2005 - Jan 2006

  General Manager

  Operated this catering contract awarded by the Church of England before a long awaited one year refurbishment. Warranted and maintained high standards of food and service for this $3.500000 p.a. major catering contract. Executed and organized events for senior European and UK government agencies (UK had the EU Presidency in 2005). Assumed after closure , the planning and running of all Christmas functions at “Gibson Hall” in the City, totaling 8000 covers and a $1.250000 revenue for December 2005. Show less

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  Woburn Golf Club

  Jan 2006 - Oct 2006

  Food and Beverage Manager

  Engaged and achieved a successful and profitable catering operation for His Grace the Duke of Bedford and his Estate.o Sponsored actively and played an important role towards the growth of the catering department in the business. o Revitalized successfully by improving standards, pricing policy with a turnover $2.500000 per year. Earned a highly noted good and professional relationships with golf members and many other guests including the Royal Family.o Implemented all the food and beverage offerings during the “European Senior Masters Golf Tour 2006” tournament. Show less

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  The Warren Golf & Country Club

  Oct 2006 - Feb 2009

  Food and Beverage Manager

  Recruited to oversaw and develop these proprietorial businesses and organized the setup of new holidays bungalows. Implemented new pricing by reshaping the company’s organization structure making it flatter and cleaner. Initiated a marriage license, enhanced wedding/banqueting revenue by 35% and overall profits by 10% per annum. Remarketed the presentation, standards and content of the menus and beverage offerings, produced a consistent social event calendar, participated in clubs committees and led a marketing boost for golf competitions and public trade. Show less

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  Boreham House

  Sept 2009 - Oct 2017

  Operations Manager

  Employed in leading all aspects of all F&B Banqueting events for these two premium hotel conference venues.o Succeeded by building a new team through ongoing training, coaching, retention thus generated a new record annual sales revenue of approximately $6.000000 in the first year.o Owned, overrated and built award-winning of the “Best UK Venue, Best Food Venue in the South East Region 2017”.o Prepared a sales culture overseeing the execution of sales and marketing campaigns with budgets plans. o Created ownership in the success of every events by leading the event management and operational teams. Show less

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  Westin Hotels & Resorts

  Jun 2018 - Nov 2018

  Assistant Food and Beverage Manager

  Hired to cover for maternity leave running the late shift F&B outlets of the biggest Interstate run hotel conference center in DTLA.  Developed a well trained staff in a Union environment that embraces a culture of friendliness, high service standards, efficiency, safe working and up-selling. Assist servers, hosts, room service order takers on the floor during meal periods and high demand times, coaching and training associates consistently. Directed the hotel departmental WIG “Widely important goal” program with lead measures commitment.  Promoted good public relation by connecting guests to new brand programs, proactive approaches to concerns. Fashioned marketing initiatives, promotions, displays, buffets presentation and ideas to capture more in house guests for a larger share of business in the local downtown market and surrounding sport events. Show less

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  Marriott Hotels

  Dec 2018 - Jun 2019

  Director Food and Beverage Banquet

  Appointed on a six month contract basis by Spire Hospitality to masterminds, upgrade all F&B outlets and banqueting.o Monitored and contributed product quality in Hotel Effectiveness, Guests satisfaction Surveys to leadership team, daily stand-ups and supporting teamwork tasks using resources in achieving property goals.o Welcomed patrons with active pre-planning meetings in finalizing large convention events, planning for success.o Mastered mobile technology response with Red Coat alerts in taking care for superior guest service.o Achieved improved BSA grading (Brand 96.6% and Ops. 89.8%), the Marriott Hotel Brand Experience.o Stimulated, generated mutual trust, cooperation among associates and coached Captain for managerial role successfully Show less

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  Boreham House

  Oct 2019 - Mar 2020

  Director of Operations Food and Beverage Banqueting

  Returned on a special assignment request overseeing this exclusive award winning wedding and event hotel venue. Shaped and build a team of professionals to deliver a product and service second to none “Best UK Venue 2018”. Fulfilled “Where everything is possible” strategy with understanding religious and cultural expectations. Interacted with guests to obtain feedback on quality of service to ensure brand’s objectives and goals are met.  Engaged on the floor while keeping quality consistently high, oversees all aspects of a $5.000000 business turnover Show less