Ben Stephen McBride

PO Box 5182, Dubai, United Arab Emirates

0097 155 891 354 (Mobile)

Email:

PROFESSIONAL PROFILE

An enthusiastic and dedicated hospitality professional and small business owner, with a passion and energy for the profession who enjoys being part of, as well as leading, a successful and productive team. Strong experience in opening and managing outlets, adiligent management professional with a proven ability to recognise opportune business ventures withboth front and back of house experience.

OBJECTIVE

Always looking for new and challenging positions, that will make best use of existing skills and experience yet enable further personal and professional development.

EDUCATION AND QUALIFICATIONS

2009:WSET wines & spirits advanced

2008:WSET wines and spirits intermediate

2007:Kitchen and Restaurant Management

1998:City and Guilds – Fish and Butchery

1997:City and Guilds – Hotel Management & Professional Cookery

10 GCSEs:Including English and Mathematics

CAREER SUMMARY

2009 – Present, Operations Manager, Loca ,Sho Cho Facilities Management. Dubai, UAE

  • Responsible for day to day operations of this busy outlet.
  • Winner of Time out bar food of the year 2011 and highly commended newcomer restaurant 2010.
  • Proactive role overseeing restaurant and kitchen managers, recruiting and training all personnel to extremely high standards.
  • Oversaw the design and development of Loca, Heinekens’ first concept bar in the middle east.
  • The full responsibility of PR and marketing for the F&B operation.

2006 – Present, Partner, Soccer Kids Dubai LLC, UAE

  • Responsible for my own junior soccer academy with over 1700 children, employing 5 full time coaches, across the UAE.
  • Annual turnover of over 5 million dirhams.

2003-2009 (August)FoodBeverage Manager/ Beverage Manager– Ascot Hotel & Royal Ascot Hotel, 5 * Hotel, Dubai

  • Dynamic and comprehensive role with responsibility for all aspects of hospitality operations, brand recognition, menu development, budgeting, back & front of house operations and entertainment management of 10 Outlets within the 80 room four star and 180 room five star hotels.
  • Taken full responsibility for the opening of four of the hotel outlets (Korean outlet, Chill Rooftop lounge, Waxy O’Conners Irish BarWaxy’ssports bar)
  • Utilising business acumen to identify and create business opportunitieseg. Japanese and Korean delivery lunches.
  • Total F&B revenue in excess of aed5 million per month.
  • Developing brand and concept of Ascot and Royal Ascot Hoteloutlets and also the outside catering division of the hotel supporting high profile events such as Dubai World Cup
  • Ensuring all employees are fully appraised of hotel protocol, health and safety procedures and delivery of quality customer services at all times, including HACCP

CAREER SUMMARY

2002-2003Outlet / Bar Manager – Father Flanagans, BQ Bar, Singapore

  • Daily administration of small brasserie and Irish Bar applying business acumen to gradually increase the commercial viability of the outlet
  • Consultation in the administration of larger sister outlets including Molly Malones and BQ Bar in vibrant areas of Singapore nightlife and boat quay with high financial turnover
  • Attending to bar and restaurant operations and liaising with suppliers and investors in a professional and courteous manner at all times
  • Proactive member of Hospitality Committee at the 2003 Singapore Sevens with the option of a longer contract term based on excellent work ethics and promotion of business practices

1999-2003Assistant Club Manager/ Head chef – Fibber Magees/The Venue, Gulf Region

  • Responsible for all F&B promotions within 2000 capacity nightclub including recruitment and training of in-house staff and hiring of food services staff
  • Stock control and management of one of the busiest outlets in the Gulf Region overseeing team of seven personnel in the implementation of an Irish themed brasserie and creation of a varied menu
  • Building and developing excellent personal reputation for diversity of food ranging from classical French and Italian to traditional English as part of the front of house management team
  • Organising and promoting large scale dance events including securing services of high-profile entertainers, liaising with guests and negotiating with suppliers
  • Undertaking all administrative duties such as in-house promotions, training staff, devising duty rota and ensuring all personnel are fully appraised as to company expectations

1998Junior Chef D’Partie – House of Lords, London

  • Selected from 80 applicants to assist in one of the most prestigious kitchens in London catering for dignitaries such as Nelson Mandela, Margaret Thatcher, Chancellor Helmut Kohl and others
  • Represented Houses of Parliament in National Junior Cook Competition against 16 other Gentleman’s Club gaining fourth position
  • Gaining valuable experience on the sauce, butchery and fish sections and offered training to incoming students and apprentices
  • Trusted to take charge of sauce section in absence of Senior Sous Chef including compiling all daily Table D’Hote menus
  • Excellent personal experiences including working on state opening attended by HRH Queen Elizabeth II and attending culinary training course in Paris’ top restaurants

PERSONAL DETAILS

DOB:5th May, 1978 (35years)

Marital Status:Married with two children.

Nationality:British

I.T. Proficiency:Word, Excel, PowerPoint, Touche, Web Hosting, Microsoft Internet, and Email

Driving Licence:Full/Clean

Health:Excellent; non-smoker

Other Details:Qualified First Aider

Interests Include:Voluntary Football Coaching, Keep Fit, Reading

REFERENCES ARE AVAILABLE ON REQUEST

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