Nawaz Alì

As a Venue Manager i oversee all aspects of Convene’s product offerings inclusive of meetings (hybrid and physical) reception & workplace amenity operations as well as directing, implementing, and maintaining the service, AV/Technology, event operations, and culinary philosophy.

• Responsible for producing an annual business plan for the venue.
• Work closely with regional management to prepare, justify, and monitor all annual income and expenditure to meet the annual targets.
• Implement a prudent and efficient purchasing policy in line with the company guidelines.
• Alongside the regional management, establish the strategic operating plan for Convene to achieve financial, and quality goals and survey scores.
• Understand and commit to the achievement of a successful operation, through the provision of high-level support to all the venue team.
• Oversee and coordinate the setup and execution of all functions with the Service, Event Operations, AV/Technology, Customer Success, and Culinary departments at either single locations or multi-unit complex locations.
• Ensure that all aspects of building management including health and safety, maintenance, and ‘continuous improvement’ are efficiently managed.
• Work closely with the regional sales team to implement a strategy for the development of existing and new businesses.
• Represent the venue at all local and corporate networking functions.
• Work with regional sales & revenue teams to ensure accuracy in Salesforce and strategic planning efforts to maximize space usage.
• Manage property payroll and ensure all property payroll reports are accurate prior to approval and that all employees are compensated properly for their time.
• To ensure that there is a highly motivated and effective team of employees who deliver consistently high standards within their level of expertise.
• Ensure the development and training of all new and existing staff is a primary focus at all times and that all HR systems are adhered to.
• Uphold the values of Investors in People, through the provision and evidence of good practice at all times.

• Optimised workflow procedures with strategic planning and team coordination.
• Identified bottlenecks, implemented solutions, increased productivity.
• Responsible for the F&B operations team and Conference Services Team in all aspects of the operation of each department.
• Ensure that each department works to maintain the highest standards of delivery and customer service in accordance with the company’s standards of performance policy.
• Constantly monitor and review of FOH operations systems, implementing improvements as appropriate.
• Review as and when required all relevant Risk Assessments including fire, HACCP and COSHH.
• Direct management of the F&B team, Conf. Services and Events Team oversee staff rotas to ensure adequate staff levels at all times within budget.
• To ensure that all members of the Team complete all mandatory induction.
• Develop a good working relationship with the Central team.
• Ensure that the highest levels of customer service are achieved within all OPS teams.
• Constantly monitor client feedback, acct accordingly and ensure that records are being kept up to date in order to meet a 90% result in Venue Verdict customer feedback and 9-10 Net Promoter score.
• Possess a clear understanding of the company business plan and be responsible for ensuring that all targets relating to FOH are keep in line with the overall objectives.
• Ensure correct and timely invoicing.
• Assisting VM/GM in running a profitable venue to help towards the company vision.
• Understanding and managing the Client Service and Conference Service departments, F&B, Kitchen and Event Managers teams.

• Having first line responsibility for the whole venue operations, that include all departments and whole junior and senior team members in order to deliver a highest standard service.
• Involved in new floor opening (20,000 sqft), planning, forecasting and finding suppliers.
• Rota forecast for upcoming months.
• Budget forecast for the whole venue.
• Profit and Lost reports with GM.
• Managed and evaluated workflow and productivity, making changes where necessary.
• Developed and implemented performance standards and procedural changes to drive productivity and quality.
• Effectively directed and oversaw staff, designing schedules to meet the needs of the department as well as the needs of employees.
• Plus all other duties in Junio Ops section.

• Having first line responsibility for the delivery to the highest standards of client care through effective leadership of Events, Conference Services, Kitchen, Cleaning and Maintenance Teams.
• Responsible for the F&B operations team and Conference Services Team in all aspects of the operation of each department.
• Ensure that each department works to maintain the highest standards of delivery and customer service in accordance with the company’s standards of performance policy.
• Constantly monitor and review of FOH operations systems, implementing improvements as appropriate.
• Review as and when required all relevant Risk Assessments including fire, HACCP and COSHH.
• Direct management of the F&B team, Conf. Services and Events Team oversee staff rotas to ensure adequate staff levels at all times within budget.
• To ensure that all members of the Team complete all mandatory induction.
• Develop a good working relationship with the Central team.
• Ensure effective communication between all FOH departments and with the wider venue.
• Ensure that the highest levels of customer service are achieved within all OPS teams.
• Constantly monitor client feedback, acct accordingly and ensure that records are being kept up to date in order to meet a 90% result in Venue Verdict customer feedback and 9-10 Net Promoter score.
• Possess a clear understanding of the company business plan and be responsible for ensuring that all targets relating to FOH are keep in line with the overall objectives.
• Ensure correct and timely invoicing.
• Assisting VM/GM in running a profitable venue to help towards the company vision.
• Understanding and managing the Client Service and Conference Service departments, F&B, Kitchen and Event Managers teams.

• Conduct quality and standards checks each morning around the venue.
• Presence in all restaurants/ break out areas to ensure that the catering standards are met and are running in accordance with the booking schedule.
• Making sure a high level of service from the food service and facility team at all times.
• Effectively manage all members of the food service and facility team on a day to day basis and carry out reviews yearly, implementing training and development programmes.
• Responsible for recruitment, inductions and training of the F&B and facility team.
• Prepare weekly staff rota.
• Ensure that all food and beverage expenses are kept in line with the budget.
• Ensure full administration of all invoices, inputting all information onto Focal Point.
• Ensure stock levels are maintained to an adequate standard.
• Provide the General Manager with the relevant monthly information required relating to stock and purchasing for the F&B department.
• Control the staff budget for temporary staff within the food services team and ensure all overtime payments are pre-authorised by the VM.

• Preparing Breakfast, Lunch, AM/PM Breaks and drink Reception.
• Making sure everything is following our standards.
• Managing F&B team.
• Worked to provide customers with the highest quality food, beverage, and service experience.
• Aimed to keep food waste to a minimum by using proper food storage and recycling techniques.
• Placed orders for necessary goods such as food, kitchen tools, and cleaning products.
• Managed cost controls and expenditures.
• Acted as a direct liaison with clients.
• Directed staff to achieve ultimate workflow and effectiveness.
• Maintained and managed inventories and scheduled orders accordingly.

• Preparing Breakfast, Lunch, AM/PM Breaks and drink Reception.
• Making sure everything is following our standards.
• Worked to provide customers with the highest quality food, beverage, and service experience.

• As Back of house supervisor I was in charge for the whole back of house team, kitchen, facility, steam room, cleaners and security.
• Making sure all the rooms are ready for the next event.
• Making sure all BOH is clean.
• Making sure the kitchen is clean and tidy and ready for the chefs.
• Making sure all staff clocked in and out on time.
• Making sure the whole venue is ready to go for the next event.
• Managing a team of 30-40 staff members, including team leaders.

• Facilitated meeting room arrangements for scheduled conferences and events.
• Conducted daily inspections of facility, identifying potential issues early on.
• Rooms setups for meetings or presentations to facilitate business operations smoothly.

• Manage all online activity in relation to traffic acquisition, sales, conversion and a/b testing and reporting.
• Develop and implement ecommerce strategy in order to improve website performance.
• Work with developers to improve website speed.
• Work with the marketing team or manage digital marketers in order to improve quality and traffic acquisition.
• Re-Platforming website to new CMS, making website mobile capable.
• Research market in order to discover new trends and technologies in order to improve website performance.
• Analyse various data in order to deliver data driven strategies in order to deliver top performance and achieve KPIs.
• Oversee or directly manage digital marketing channels across PPC, SEO, Display, affiliates and email marketing and social media.
• Develop content calendar and oversee website uploads and landing pages development.
• Report on performance.

• Project Manager for construction industry, taking care of the whole project from day 1 till opening.
• Maintaining IT systems up to date.

• Helping and advising customers.

• Promoting Epson as Brand Ambassador in different B2B and retail centers.