Day in the Life: Hilton Dubai's Julien Besancon

Hilton Dubai Jumeirah Resort and Dubai The Walk's cluster F&B manager

Reports, Executive interviews, Hilton dubai jumeirah, Hilton dubai jumeirah resort
Reports, Executive interviews, Hilton dubai jumeirah, Hilton dubai jumeirah resort
Reports, Executive interviews, Hilton dubai jumeirah, Hilton dubai jumeirah resort
Reports, Executive interviews, Hilton dubai jumeirah, Hilton dubai jumeirah resort
Reports, Executive interviews, Hilton dubai jumeirah, Hilton dubai jumeirah resort

Hilton Dubai Jumeirah Resort and Dubai The Walk cluster F&B manager Julien Besancon's daily routine...

6:00am — I wake up and go for a 45-minute run around Springs. After that I have a healthy breakfast with my wife and son and then I drop my son at school.

8:00am — I arrive at the office, catch up on emails and then it is time to check breakfast in our three venues and the conference facilities, the coffee breaks and setups.

9:00am — Commercial and operational briefing where we go through the figures of the two hotels as well as upcoming promotions. It is a good way to catch up with the business development which includes sales, marketing, revenue, reservations and event sales and after that, all of my operational colleagues.

10:00am — Operations briefing for Hilton Dubai The Walk followed by a catch up with other departmental leaders in that hotel.

11:00pm — Daily meeting with our new F&B sales executive to highlight the targeted outlets, what to sell and possible upcoming holidays like Ramadan or the festive season. This is a special project for me as I introduced the position in early 2014 and it technically was an experiment; looking at the figures now it is definitely a success.

1:00pm — Daily lunch with cluster marketing & communications manager for viewpoint sharing on our competitors in the market and revising possible strategies. This is also where we plan bigger events. For me the coordination with the marketing department is crucial; we are in an extremely competitive market so a catch up like this can really make or break the next promotion.

2:00pm — This is the time when I can meet with suppliers, new and old, to discuss whatever topic. This could be a product tasting or complicated negotiations. We try to renew our offering as often as possible so that our guests will get an experience they will not forget easily.

3:30pm — I have the food & beverage daily briefing with the full team, this includes the assistant managers, outlet managers and other stakeholders in our operation. We talk about possible events happening during the day, complications the outlets may be facing and then give general briefs on upcoming initiatives.

6:00pm — This is my dedicated time to meet with our guests. The most important people I see on a daily basis are the guests, they are the reason I get up in the morning and why I love this industry. I work for two busy hotels with very high occupancies year round so to ensure every guest feels cared for, valued and respected is a top priority for me.

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