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Teachers and Alumni

Patrick Farran

Food and Beverage Teacher

 

Core competencies:

  • Business Operations              
  • Revenue Management           
  • Sales & Promotions
  • Hotel Development                
  • Concept Design                                   
  • Corporate Relations
  • F&B Menu Development         
  • Culinary Standard                         
  • Menu Engineering
  • Training Programs
  • Excellent Communication           
  • Excellent Leadership

Work experience

Jan 2013 – Present Swissam Hospitality Business School (Russia)

Director of F&B studies

  • Program leader of the Restaurant Management and Culinary art programs
  • Instructor for the following subjects: F&B Service, Restaurant Management, Concept & Menu Development, Purchasing & Food Costing
  • Conducted and delivered multiple corporate trainings for hospitality and non hospitality companies

Oct 2011 – Dec 2012   St. Peter Line (Russia)

Director of Hotel Operations

Princess Maria,  600 cabins, 7 outlets

Princess Anastasia, 834 cabins, 11 outlets

Total staff: 350

  • Report directly to the VP of Hotel Operations
  • Direct and manage an operation of around $ 20 Million of revenues per year.
  • Lead a team of around 350 staff from all divisions.
  • Responsible for the yearly business plan including budgeted revenues and expenses

Oct 2011 – Dec 2012   TN Hotels & More (Russia)

Director of Projects

  • Report directly to the Owner
  • Responsible for the creation of F&B concepts and operating manuals for a 5* hotel
  • Created and implemented a full training program for St. Peter Line’s F&B department

Contributed in the development of www.foodatelier.ru

Dec 2007 – Sep 2011 The Palace Hotel (Bahrain)

General Manager

Boutique Hotel with 43 rooms, Including 6 outlets and 3 Banquets halls

  • Report directly to the Managing Director/ Owner.
  • Direct and manage an operation of around $ 4 Million of revenues per year.
  • Lead a team of around 120 staff from all divisions.
  • Responsible for the yearly business plan including budgeted revenues and expenses.
  • Planned and implemented the transition of the hotel from 3 stars rating to a Boutique hotel.

Major achievements in the present job:

  • Consistently delivered results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on business revenues, guest and associate satisfaction and effectiveness and efficiencies.
  • Achieved an increase of 10% in the hotel profitability in from 08 up to present.
  • Upgraded the hotel from a 3 stars to a Boutique rating
  • Re-designed the structure of the management team of the hotel by recruiting qualified executives in key positions.
  • Created and implemented successfully sales and marketing strategies
  • Created, planned, and executed the opening of five new outlets: Polo Lounge & Diner, Envy Night Club, Rouge Night Club, The Gallery lobby lounge and a new Fine Dine restaurant
  • Implemented an aggressive marketing plan supporting promoting the Boutique image of the hotel
  • Created and implemented the company’s new “Branding” SOPs, applications, forms, etc.
  • Organized and lead the recruitment trips to employ ‘quality’ team members from Philippines and Lebanon for all the levels in the hotel
  • Decreased hotel’s overall cost including the food & beverage cost through many techniques such as re-structuring the purchasing department, re-pricing all the menus.

May 2007 – Nov 2007  Buchen IRM Abdulaal  (Bahrain)

Property Development Manager

  • Developed new restaurants concepts.
  • Strategic business planning.
  • Identified niche markets and proposed new customized products and services targeting potential customers.

Aug 2006 – May 2007 Aroma Restaurant (Bahrain)

Operations Manager

  • Reported to the General Manager.
  • Lead and managed 48 employees in a restaurant with the capacity of 225 seats.
  • Assisted the General Manager in planning and executing quarterly sales budgets.
  • Assisted the General Manager in organizing and marketing campaigns to promote the outlet promotions and events.
  • Built a team. Organized and standardized the service and the work flow.
  • Built standards, procedures, checklists and orientations for all the restaurant sections.
  • Modified the Kitchen layout for excellent production flow in where I organized the receiving, preparing and producing areas, and reduced the labor cost to the minimum.
  • Modified the Bar Layout for standard juice and coffee bar measurements.
  • Recruited, selected and trained new staff in accordance with the company’s policy.
  • Decreased the food cost from 34% to 23%.

May 2005 – June 2006  L'O Restaurant  (Lebanon)

Operations Manager

  • Reported directly to the Owner.
  • Lead and managed a team of 12 employees in a restaurant and lounge with the capacity of 52 seats.
  • Reorganized the restaurant structure by implementing a working system.
  • Created, planned and implemented a new food, wine and cocktail menus.
  • Executed a well-structured service, food, and knowledge training for the staff.
  • Reviewed, administrated and approved payrolls, petty cash, and suppliers checks
  • Stock counting and food cost. Implemented procedures to limit stock wastage and valuable food cost percentage.
  • Decreased the annual cost by 25%.

Jan 2001 – May 2004 Otium (Lebanon)

Assistant Manager (Opening Staff)

  • Reported to the restaurant manager
  • Served as a liaison between management and restaurant team
  • Responsible for detecting inventory discrepancy in addition to ongoing training and cross training.
  • Dealt with problems, queries, complaints from staff and customers in a professional manner
  • Monitored & maintained high standards of food, service, hygiene and a spotless ambience

Education

2010 – 2011  Cornell University  Cornell

Master Certificate in Hospitality Management

2000 - 2004  Hariri Canadian University  Lebanon

BA in Business/ Management

1984 - 1999 Carmel St Joseph  Lebanon 

French Baccalaureate

Certifications

2010 – 2011 Cornell University   Cornell

Certificate in Hospitality Revenue Management

2010 - 2011 Cornell University Cornell

Certificate in Hospitality Marketing