Guillaume Morel

Part of the pre-opening team responsible for the end-to-end mobilization, operational readiness, and post-handover management of the Saadiyat Grove Project, one of Aldar’ flagship luxury communities on Saadiyat Island. This role leads a cross-functional team to activate all necessary processes, systems, and service providers required to ensure a seamless community launch and ongoing premium operation.

5* two resorts 496 rooms

• Supported the closure and rebranding of a 289-key, 6-outlet resort, while ensuring a smooth transition and adherence to project timelines (expected re-opening October 2024).
• Collaborated with the Banyan Tree General Manager to oversee daily operations, optimize resources, and maintain operational efficiency.
• Assisted in launching three new culinary concepts by Ennismore, enhancing the resort's dining offerings and improving guest satisfaction.
• Restructured the staffing of two resorts, ensuring efficient allocation of resources and adherence to budgetary constraints.
• Adjusted the pre-opening staffing budget for the new resort, optimizing costs while maintaining service quality.
• Managed the OSNE (Operational Supplies and Equipment) selection process for the upcoming resort, ensuring alignment with brand standards and guest expectations.
• Consistently monitored guest satisfaction levels and implemented strategies to maintain high standards of quality and service throughout the resorts.

5* 61 suites and villas, 4 F&B Outlets, 220 employees

• Supervise the day-to-day operations of the resort, ensuring seamless coordination between front office, F&B, housekeeping, spa, and technical services.
• Maintain brand standards in every guest interaction and touchpoint, reflecting the unique Cheval Blanc identity and LVMH values.
• Ensure compliance with health, safety, and environmental standards at all times.
• Assist in budget preparation, forecasting, and cost control to ensure financial sustainability without compromising on luxury standards.
• Monitor key performance indicators (KPIs) and identify opportunities to optimize operations and revenue generation.
• Inspire, mentor, and lead a team of department heads and their teams to deliver exceptional service with sincerity and elegance.

5* 40 villas, 3 F&B Outlets, 160 employees

• Supporting the General Manager and the team to successfully reopen the resort (expected April 2023).

5* 113 rooms, 2 villas and 10 private houses, 5 F&B Outlets, 450 employees

• In charge of overall operations of the resort with 450 employees.
• Optimizing revenue, expenses, staff productivity to achieve sustainable bottom line.
• Ensuring guest's satisfaction through high standards of quality of service.
• Ensuring full compliance with all brand's audits.
• Coaching and developing team members as well as identifying talents.

5* 123 villas, 6 F&B Outlets, 800 employees

• Interim Hotel Manager in charge of overall operations of the resort with close to 800 employees.

5* 90 rooms and 4 villas, 5 F&B Outlets

• Managing the day-to-day operation of 3 restaurants (ZEST, 101 and STAY), room service, pool and beach, stewarding and banqueting with $13 million revenue annually.
• Overseeing the Restaurant Reservation team of 3 agents.
• Coaching and developing a team of 110 colleagues on average including 10 managers.
• Driving marketing and promotions for all outlets across the resort to drive incremental revenue.
• Improve the overall guest's satisfaction and maintain it at 94% (Review Pro).
• Involved in all financial sides as budget creation and execution, forecast, capex, opex, special projects and daily revenue analysis.
• Securing Dubai Health safety protocol in all outlets during COVID-19 pandemic.
• Work closely with Yannick Alleno Group, Michelin star Chef Consultant overseeing the culinary department.
• Establishing targets, KPIs, policies and procedures for all outlet managers.
• Involved in the recruitment and training of colleagues.

5* 113 guest rooms, 12 villas, 5 F&B Outlets

• Task force and part of the opening team of the first One&Only Resort in Europe.

Palm Jumeirah

• Overlooking the operations of 101 Dining, Lounge and Bar.
• Leading a team of 30 employees.
• Optimization & implementation of all policies and SOPs for the outlet.
• Lead the recruitment of the floor team (assistant manager, captain, waiters, bartender, hostess etc.).
• Lead the trainings for the floor team, food menu, service, behavior, suggestive selling.
• Ensuring high quality through team motivation, mentoring, and providing feedback.
• Successfully monitored the development of the restaurant operations.
• Involved in menu engineering and menu changes with the culinary team.
• Involved in budgeting and forecasting.
• Lead marketing initiatives and P.R. activities.

Franchised Restaurant designed by Philippe Starck

• Led the pre-opening phase towards a successful venue opening of the first 'Le Paradis Du Fruit' franchise in Dubai.
• Setting-up of the opening, operational budgets, and in charge of the quarterly forecasting based on environmental market changes.
• Responsible of an overall headcount of 40 Team Members inclusive of culinary and service.
• Driving the training and the motivation of the Team under all aspects (Leadership and motivation).
• Building the relationship with the labor and immigration offices in regard to visas processing.
• Design of the menu with the Chef in compliance with the franchise requirements.
• Setting-up of the purchasing and supplies management system.
• Defining the brand standards of the business and implementing the strategic action plans to orchestrate its delivery.
• Reviewing of the monthly financial results and introduce action plans and opportunities to further generate revenue and maintain profit margins at its highest keeping in mind compliance with quality standards.
• In charge of the implementation of the audit systems and improving the different control points with the right measurements indicators.
• Implementation of all the systems and technology related to the nature of the operations (POS, financial software, purchasing software).
• Set up of an audit with Ernst & Young to verify the reliability of all the systems in place.
• Driving new marketing initiatives and P.R. activities.

5* 292 rooms

• Involved in the closing down one of the outlets (The Wharf), relocation of the team and opening of a new outlet (Tortuga Kitchen & Bar).

4* 421 keys, 110 seats restaurant, 80 seats bar and 24/7 room service

• In charge of a 110 seats restaurant, bar and room service with the team of 30 employees.

• Elaboration of a business plan (investment plan, market study, growth & amortization), profitability forecast restaurant valorization.
• Multiple meetings and collaboration with the French Chamber of Commerce (CCIP) to put in place a financial set-up.

5* Hotel - London, United Kingdom

• In charge of the day-to-day banquet events (15 meeting rooms with a maximum capacity of 1000 guests).