LEADING THE WAY: Akram al-Atrash, the new Food and Beverage Manager of Grand Heritage Doha Hotel and Spa.
By Marione Borela Lineses
If there’s one common thing among hoteliers, it is that every single day is not the same. And this holds true for Akram al-Atrash, the new Food and Beverage Manager of Grand Heritage Doha Hotel and Spa who joined barely five months ago. With 19 years of hotel experience, he comes, however, with a fresh perspective, being a first-timer in the Gulf.
A Jordanian national, Akram, spent nine years in Ireland to study and work, where he finished International Hospitality Management as well as Food and Beverage management in the UK. Having risen through the ranks from stewarding to working in the kitchen to managing, he moved around Europe and Jordan handling F&B outlets of reputable hotels like Jordan’s FLIP, Four Seasons Hotels & Resorts, Kanzaman Village and Restaurant, Movenpick Resort & Spa Dead Sea, and Marriott Hotels.
With his wife and two kids who are yet to join him from Jordan, Akram’s day is condensed in a 15-hour work routine for now, (the extended hours, are of course, his own initiative) where he is seen marshalling his prowess to get the job done. Excerpts.
Tell us about your early career, what is stewarding?
Stewarding is the busiest and the heart of F&B. It is responsible for everything you see in the outlet. It includes sanitation, cleaning of cutlery, crockery, everything.
What is your typical workday like?
Like any F&B manager, it involves morning briefing, checking of outlets, office works, going into operation and meeting with suppliers and managers. There is brainstorming, problem-solving, discussing comments from customers and thanking everyone for the job done. Evening is the busiest, when all managers are in the restaurants and is also the time I interact with customers.
How many staff do you manage at present?
I’m responsible for the front of house, working side by side with the executive chefs. I work with 70 employees, handling 4 outlets which are Flavours for all-day dining, Agora which offers Turkish cuisine, Blue — which received the Favourite Outdoor Venue for Qatar Choice Awards, and Victoria Tea Lounge, which serves 36 kinds of tea; plus room service, banquet and catering.
What is the most challenging part of your job?
Working with 28 nationalities in my department is challenging. But I have a way of convincing people. I try to understand them and not the other way around. And each day is different.
One of the great things I have is my staff, they are knowledgeable and adaptable to the changes I made quickly. We are a team, there is no difference between a manager and a commis waiter.
What do you enjoy most being in the industry?
The challenge at work. Dealing with customers, employees, suppliers, you name it. We work with all areas of the hotel with many tasks involved. Like promotions, different set-ups, styles of services. I enjoy interaction and knowing different cultures.
Never thought I’d come to Qatar and it’s a good start to work at Grand Heritage Hotel, a dry hotel where we don’t serve alcohol or shisha. I’m trying to maintain standards, gain customers, bring in revenue, and trying to get the budget. So, being here and working in a dry hotel is a great challenge for me.
What makes Grand Heritage Hotel different?
It has a European style. It meets customer needs in many ways and maintains a high quality of service. To do that, we offer it in a stylish way, hence our slogan: welcome to a world of tailor-made services. With 136 rooms, we know our guests’ preferences. We take pride in our staff, coming from big names in the hospitality industry. Our staff is our strength.
Any special services right now in the hotel?
We’ve upgraded our outside catering service, with different set ups. We’re more into the luxurious way of servicing our clients. We have promotions like seafood night and tapas night as well.
What do you think is the most important aspect when working in the hotel industry?
Know and understand what you want. Working in this industry is unique because you need to be calm, understanding, and have great communication skills. It’s important to know your product, how to sell or service it. To succeed, you need to love your job. I love it, I wouldn’t mind working extra hours and doing the extra mile to get what I want at the end of the day.
Which are your favourite places here?
Souq Waqif for the old world charm of Qatar and Middle East. In terms of luxury, I like The Pearl. And West Bay is like being in Europe. Qatar is unique because you could feel like you’re in Europe and Middle East at the same time.
Being here, what have you learnt so far?
Knowing the tradition and culture, there are certain things you can and cannot do. And the way things are done. I have learned to adapt. I love Qatar, I am lucky to be here. It’s also family-oriented, which is excellent for me.
What do you do in your leisure time?
I work out and play football. For the time being, I work seven days a week, until my family arrives, then I will have time for them.
If you were not an F&B manager, what would you be?
My dream was to be a pilot. But my father opposed. I did classes for that in the beginning. But since I enjoy meeting people, I decided the hospitality industry is the place to be.
Any quotation or thought you’d like to share?
Enjoy life. Live it as it is.
BELOW:
The outdoor catering team of Grand Heritage Doha Hotel and Spa.
