Day in the life: General manager, Miss Lily’s Dubai, Sheraton Grand Hotel

Stephen Allsop takes us through his daily routine

Stephen Allsop
Stephen Allsop

We catch up with Stephen Allsop at the Carribean themed restaurant for a run down of a typical day.

11:00am: Wake up, and get out of bed. Open all the curtains around me to get the sunlight shinning in my room and get me energised and then I head to the kitchen.

11:15am: Make breakfast which usually is either a bowl of oatmeal with cinnamon or yoghurt with fruit. I also make a tea. Usually I prefer a loose-leaf green tea to start the morning.

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11:45am: After breakfast, I start to check all my texts and WhatsApp messages that I received while I was sleeping.

Miss Lily’s Dubai

12:15pm: Get ready for work and start my long commute all the way from the 44th floor to the 5th floor. I luckily live in the building, so it makes beating the World Trade Centre roundabout traffic jam pretty easy.

1:00pm: Walk into the venue and say hello to everyone there at the moment. Do a walk-through of the kitchen and say hello to the prep team and give the kitchen a quick inspection. I stop by and see the reservations team. I see how the activity for the day is starting out and see who is coming in this evening.

1:30pm: Check emails and then prioritise my tasks for the rest of the day.

2:00pm: Sit with the finance and then marketing departments. Go over sales and what initiatives we need to get going and where we are at with other programming and marketing.

3:30pm: Eat lunch. It’s usually something ordered off of Deliveroo.

4:00pm: I complete my daily tasks list and finish dealing with emails.

5:30pm: Hold my daily manager briefing. I highlight guests coming in who are repeat guests, or special occasions for managers to pay special attention to.

Miss Lily’s Dubai

6:15pm: It’s time for the team’s daily briefing.

7:00pm: Break time. Usually I head back to my apartment to relax for a bit. Several days of the week I will head to the gym and then come back and get ready for the night. 

9:30pm: I return to the venue. I do an initial walk-through checking on who is sitting where. I stop by and say hello to guests. I check on music levels and lighting. Then I head to the kitchen to see how they are doing.

9:45pm: I’m fully immersed in the operations.

2:00am: Say my goodnights to the team and regulars who have come in and head back upstairs to unwind and get ready to start all over again.

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