Nicholas MURCOTT
Ras al Khaimah,United Arab Emirates
Summary
Dynamic and results-orientated professional with a strong work ethic and a passion for customer satisfaction. Demonstrates expertise in business operations, marketing, and advertising, with a proven track record as a cost-control expert. A natural leader with top-tier, full-service dining background, thriving in fast-paced environments while ensuring compliance with alcohol licensing and smoking laws. Committed team player skilled in conflict resolution techniques, aiming to leverage these strengths to drive success in future roles.
Overview
24
24
years of professional experience
8023
8023
years of post-secondary education
Work history
Executive Assistant Manager i/c Food & Beverage
The Ritz Carlton al Wadi Desert
Ras al Khaimah
08.2024 - 11.2025
- Oversaw complete Food & Beverage operations and Recreation Department in desert resort.
- Led F&B team of 82 employees and Culinary Division of 61 across four venues.
- Launched Farmhouse by Syrco, a signature restaurant, in collaboration with Michelin Chef Syrco Bakker.
- Introduced Gobi, inspired by Chinese elements, as part of innovative dining offerings.
- Managed Zuma Pop-up operation, overseeing 57 team members for six months prior to Gobi opening.
- Curated bespoke Destination Dining experiences under the stars for guests.
- Achieved record guest satisfaction scores through signature dining concepts and seasonal menus.
- Increased local sourcing and reduced single-use plastics across all outlets.
Executive Assistant Manager i/c Food & Beverage
The Fairmont Hotel, Katara Towers
Doha
09.2023 - 08.2024
- Oversaw R&B operations across six venues, including four signature restaurants and a lobby lounge.
- Managed banquet and event operations within 1,500 square metres of event space.
- Led a service team of 90, 70 culinary staff, and multiple executive chefs.
- Repositioned all venues to align with brand standards and local market expectations post-opening.
- Developed strategic marketing initiatives for enhanced visibility following FIFA World Cup.
- Cultivated F&B activations reflecting local culture and regional preferences.
- Delivered diverse dining experiences through signature venues like Provok and Masala Library.
- Ensured exceptional guest experience in Dôme Fairmont Lounge and Cyra Botanical Shisha Garden.
Director of Food & Beverage
The Abu Dhabi EDITION
Abu Dhabi
03.2021 - 09.2023
- Oversaw R&B operations for three signature restaurants, hotel bar, lobby lounge, and in-room service.
- Managed a three-floor entertainment venue with rooftop lounge, private space, and nightclub accommodating 500 guests.
- Directed banquet operations including a ballroom for 400 guests and five meeting rooms for 150 guests total.
- Collaborated with Michelin Chef Tom Aikens to enhance culinary offerings across venues.
- Achieved yearly revenue of $5.7 million in restaurants and $1.1 million in banquets.
- Conceptualised venue concepts and developed programming to strategically position offerings in the market.
- Initiated exclusive dining promotions with local Emirati chefs during events like Ramadan Iftar.
- Oversaw a team of 148 staff, managing three general managers, executive chef, and banquet managers.
Director of Beverage & Food
W Dubai the Palm
Dubai
05.2019 - 03.2021
- Oversaw all B&F and Banquet Operations across five restaurants, bars, Wet Deck Pool, and beach.
- Managed Banquet Operations for Great Room accommodating 500 guests, three meeting rooms, and two boardrooms.
- Directed division of 160 B&F operations staff alongside culinary division of 90.
- Achieved 54% of total hotel revenues through strategic execution of B&F operations.
- Provided reports for three General Managers and Venue Managers across multiple dining venues.
- Successfully led operational development of two Michelin-starred restaurants, including complete team recruitment.
- Collaborated with global teams to craft menus tailored to local market preferences.
- Introduced four new brunch concepts to enhance weekly venue programming.
Assistant Director of Food & Beverage
JW Marriott Marquis
Dubai
01.2017 - 05.2019
- Oversaw operations of 10 award-winning restaurants and bars, driving concept development and programming for promotions and events.
- Managed direct reports of 14 Outlet and Assistant Outlet Managers to ensure operational excellence.
- Launched innovative concepts such as 'Wanderlust Brunch' and Bridgewater Tavern in collaboration with ABI InBev.
- Developed new Vault Bar concept, introducing a private Cigar Bar and luxury drinks programme for exclusive clientele.
- Generated revenue through financial-driven ideas across all outlets, enhancing profitability.
- Conducted hands-on budgeting and forecasting to secure financial success.
- Implemented cost control measures, maintaining oversight of beverage cost of sales.
- Ensured effective recruitment processes to attract top talent for the property.
Director of Beverages
JW Marriott Marquis
Dubai
10.2015 - 01.2017
- Oversaw beverage programme across all hotel outlets, ensuring high-quality standards.
- Managed beverage costs, achieving a reduction of 2.6% from 2016 to 2018, saving over 1.3 million AED.
- Negotiated advantageous contracts with suppliers including ABI, Diageo, and Pernod Ricard.
- Reduced slow-moving beverage stock and overall inventory by over 1.6 million AED.
- Achieved year-on-year beverage revenue growth of 11% through strategic promotions.
- Executed innovative beverage promotions and developed brunch concepts and menus.
- Created JWMM Wine Ambassador course for 30 associates, enhancing wine knowledge over 12 months.
- Established JWMM Bartenders Association to elevate skills of bar teams across all outlets.
Head Sommelier Wine & Sake
Zuma Restaurants
Dubai
09.2013 - 10.2015
- Oversaw a team of 14 sommeliers, including four sake specialists.
- Directed comprehensive wine and sake programme, encompassing procurement and development.
- Conducted weekly training sessions for wine team and monthly tastings for 96 Front of House staff.
- Managed inventory of approximately 7,500 bottles, featuring 383 wine and sake references on menu.
Head Sommelier & Beverage Manager
Burj al Arab Hotel
Dubai
01.2010 - 08.2013
- Oversaw sommelier department of 11 colleagues, including Assistant Head Sommelier and apprentices.
- Managed bar service team comprising one Head Mixologist and four mixologists.
- Directed management of 12,000-bottle, $2 million wine inventory programme.
- Trained approximately 300 F&B service staff across diverse nationalities and knowledge levels.
- Implemented summer wine training programme aligned with WSET 1 & 2 guidelines.
- Conducted in-depth training thrice monthly for sommelier team on etiquette and service techniques.
- Reduced beverage costs to two points below budget from 2010 to 2012, achieving consistent revenue growth.
- Designed award-winning Signature Hotel Wine Menu with 696 references, receiving Wine Spectator accolades.
Head Sommelier
Raffles Hotel & Resorts
Dubai
08.2007 - 12.2009
- Contributed to pre-opening team, designing and implementing wine programme for hotel and 10 outlets.
- Recruited and trained wine service team, including Assistant and Junior Sommeliers.
- Conducted comprehensive training for all wine servers and Junior Sommeliers.
- Analysed daily revenues and costings related to wine sales and budget management.
- Designed four cellars and a state-of-the-art maturation cellar with temperature control.
- Created Master Wine Menu featuring 19,000 bottles with over 1,300 references valued at $2.7 million.
- Negotiated yearly contracts with wine suppliers and negotiants.
- Managed beverage and wine cost of sales effectively.
Food and Beverage Manager / Sommelier
Enoteca MondoVino, Piazzo Hotel Montecasino
Johannesburg
01.2007 - 08.2007
- Contributed to successful pre-opening and opening of hotel with 179 rooms and restaurant.
- Conceptualised Italian restaurant and wine bar, including setup for 120 seats and outdoor terrace.
- Established wine bar with 30 seats, offering local and international wines alongside glass service programme.
- Developed standard operating procedures and ensured adherence during opening phase.
- Collaborated with management on marketing plan execution to enhance visibility.
- Managed initial equipment purchasing and controlled expenditures to remain within budget.
- Recruited and trained all staff in food and beverage operations, including kitchen brigade.
- Designed wine lists and layout of wine cellar while overseeing all wine sales.
Assistant Food and Beverage Manager / Sommelier
Intercontinental Palazzo Hotel Sandton
Johannesburg
04.2005 - 01.2007
- Oversaw operations of luxury five-star hotel with 246 rooms, restaurant, coffee shop, and bar lounge.
- Managed Food & Beverage operations for Medeo Signature Mediterranean Restaurant and Café Rialto.
- Achieved high levels of customer satisfaction while exceeding financial targets for dining services.
- Maximised topline revenues through innovative F&B promotions, including wine dinners and guest chefs.
- Conducted monthly financial reviews with ownership to report on performance and expenditures.
- Coached and developed team members, ensuring adherence to performance standards and discipline.
- Designed special events and wine gourmet dinners, selecting wines and managing cellar maturation.
- Analysed productivity ratios of casual staff against revenue to maintain budgets effectively.
Restaurant Manager / Sommelier
Bastion Restaurant at the Castle Kyalami Hotel
Kyalami
01.2002 - 01.2005
- Managing an 85 seater Fine Dining restaurant, as well as Private cellar, cigar bar and Private dining area.
- Commanding a staff force of 18 waiters, permanent and casual staff.
- Designing of menus for both Food and Beverage.
- Liaising with the chef in preparing all menus for both a la carte and promotional menus.
- Increased wine sales by 45% within 6 months of starting at hotel.
- Day to Day operations including private events.
- Website: http://www.castlekyalami.org.za/about-us/about-the-landmark
Education
Diploma - Hospitality Management
Cape Town Technikon School of Hospitality Studies
Cape TownWSET Diploma - Wine and Spirits
WSET
UKCertified Sommelier -
Court of Master Sommeliers
USACertified Sommelier - Wine and Spirits
Cape Wine Academy
South AfricaSkills
- Passion for customer satisfaction
- Marketing and advertising
- Results-orientated
- Business operations expertise
- Proven cost-control expert
- Natural leader
- Top-tier, full-service dining background
- Strong work ethic
- Service-orientated
- Alcohol licensing and smoking laws familiarity
- Thrives in fast-paced environment
- Committed team player
- Conflict resolution techniques
Languages
English
Afrikaans
Custom
References, contact details on request
Custom
- A proactive, focused and committed professional, with extensive expertise gained within the leisure/hospitality sector.
- Commercially astute, with the ability to identify business opportunities and implement effective promotional/marketing activities to raise corporate profile and consolidate year on year expansion.
- An accomplished time manager, organizer and change manager, capable of conceptualizing, introducing and integrating innovative strategies, streamlining resources to maximize performance and quality standards to ensure the ongoing provision of the highest standards of customer care.
- A well-presented, confident and articulate communicator and negotiator at all levels, who commands respect and credibility through the projection of a professional image.
Personal Information
- Dependents: 2
- Title: Executive Assistant Manager
- Date of birth: 28 August
- Nationality: South African
- Marital status: Married
Affiliations
- Mountain Biking & Cyclist
- Wine of the World
Timeline
Executive Assistant Manager i/c Food & Beverage
The Ritz Carlton al Wadi Desert
08.2024 - 11.2025
Executive Assistant Manager i/c Food & Beverage
The Fairmont Hotel, Katara Towers
09.2023 - 08.2024
Director of Food & Beverage
The Abu Dhabi EDITION
03.2021 - 09.2023
Director of Beverage & Food
W Dubai the Palm
05.2019 - 03.2021
Assistant Director of Food & Beverage
JW Marriott Marquis
01.2017 - 05.2019
Director of Beverages
JW Marriott Marquis
10.2015 - 01.2017
Head Sommelier Wine & Sake
Zuma Restaurants
09.2013 - 10.2015
Head Sommelier & Beverage Manager
Burj al Arab Hotel
01.2010 - 08.2013
Head Sommelier
Raffles Hotel & Resorts
08.2007 - 12.2009
Food and Beverage Manager / Sommelier
Enoteca MondoVino, Piazzo Hotel Montecasino
01.2007 - 08.2007
Assistant Food and Beverage Manager / Sommelier
Intercontinental Palazzo Hotel Sandton
04.2005 - 01.2007
Restaurant Manager / Sommelier
Bastion Restaurant at the Castle Kyalami Hotel
01.2002 - 01.2005
Diploma - Hospitality Management
Cape Town Technikon School of Hospitality Studies
WSET Diploma - Wine and Spirits
WSET
Certified Sommelier -
Court of Master Sommeliers
Certified Sommelier - Wine and Spirits
Cape Wine Academy