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After beginning my career in hospitality as an executive chef, I have gained international experience leading both Food and Beverage as well as hotel-wide operations throughout Africa, Asia, Europe, and the Middle East.
Throughout these roles, I have earned a reputation for recruiting and developing top-performing teams devoted to excellence in quality and customer service and who manage flawless events for world leaders and VIP guests.
In my work managing all areas of hotel operations, I work to identify ways to streamline processes to deliver significant cost reductions and implement innovative amenities and promotions that increase occupancy and average room rates. I have also overseen large-scale renovation projects upgrading more than 100 rooms, multi-floor restaurants, and rooftop areas.
In addition to my hands-on experience in hospitality and restaurant management, I hold a Master of Science in Business Management and a Master of Business Administration, both from Canterbury University in London. I am also currently working toward a Master of Hospitality Administration from Cornell University in the U.S., expected in 2019.
Furthermore, I’m an accredited and international award-winning Master Chef and will be completing the General Management of Hospitality program through Cornell.
My Areas of Expertise Include:
Budgeting & Financial Management | Renovation Oversight | Front & Back of House Team Training & Development | Reservation Growth | Operations Management | Chef Experience | Food & Beverage Leadership | Cost Containment | Excellent Customer Service | Strategic Planning | Hospitality Management
2 years and 7 months
Hotel & Preferance - Georgia, United StatesManagementAugust 2019 - Now · 5 months
AccorHotels - Manhattan, New York, NY, United StatesManagementJune 2017 - Now · 2 years and 7 months
ACCOR - Issy-les-Moulineaux, FranceOtherJune 2017 - Now · 2 years and 7 months
This is a very busy 700-room property with a $159M budget and three on-site restaurants, six meeting venues, and seating for 3,000 in the grand ballroom. I oversee a 460+-person staff in addition to owning operations and sales and marketing functions. I also oversee engineering, housekeeping, F&B, rooms, safety and security, and facility maintenance in the General Manager’s absence. Examples of my significant achievements in this role include: ► Recruiting and developing a dynamic and top-talent staff, many of whom have become leaders within the district, committee members, and trainers and mentors to junior employees. ► Growing occupancy rate 22% and currently boasting 98% occupancy. ► Consistently increasing guest satisfaction, elevating 2% from last year to 87.5% this year. ► Increasing profits by 28% through effective management of a $100M+ budget, reducing operational costs, and targeting the leisure market, which saw a 75% increase within a year. ► Overseeing all aspects of a major $30M renovation of the on-site restaurant facilities, including leading budgeting, construction oversight, and design. When completed, the three-floor overhaul will include a fine dining site, self-serve buffet, and a Pan Asian-themed floor. ► Completing the renovation of 128 rooms over four floors on time and within budget.
Cornell University - School of Hotel Administration - Ithaca, NY, United StatesJune 2018 - September 2018
Overview of Revenue Managment with in a Hotel Stuctuers , all the ins and outs of the Rev Managment development and Understading of the practical Involvment .
Native or fluent
Native or fluent
Date of birth
January 21st 1972
- Completted the GM Program with Cornell University
- Revenue manager