Stuart Daly

In this role I oversee & manage the overall operations of the MENA Golf Tour events. These events are conducted in different countries so coordination with the venue clubs in the weeks prior to the event is critical.

I oversee the set up of the golf course for tournament operations & set the local rules with the team of Rules officials, & agronomists.

Coordinate with & ensure the event players, sponsors, officials & spectators are provided with a safe & professional area.

Ensure all tournament entries, scores & results are correctly recorded, displayed and submitted for OWGR approval

• Overlooked all operational departments of the club (Agronomy, Pro Shop, Food & Beverage,Golf Operations & Engineering )
• Recruited, hired, and trained to develop our dedicated team from the pre opening stage & established low turnover team over 14 years
• Increased staff performance and engagement via motivational leadership programs & activities
• Planned, organized, and coordinated special events and activities for both golf & non golf events
• Increased annual revenues & profitability year on year in line with agreed budget & business plans
• Created and maintained relationships with key investors, partners and clients.
• Coordinated with local authorities to verify club compliance with all relevant laws and regulations.
• Developed and implemented marketing strategies to increase customer engagement and drive revenue.
• Coordinated with other entertainment venues to create joint promotional events.

• Created award winning Food & Beverage outlets whilst managing a kitchen team of 95 team members,
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Modernized work processes to reduce guest wait times and boost daily output.
• Utilized culinary techniques to create visually appealing dishes.
• Implemented food cost and waste reduction initiatives to save money.

• Created menus and designed corresponding recipes for Vile Fine Dining Restaurant & Wine Cellar of Hilton Rangali Resort & Spa
• Mentored kitchen staff to prepare each for demanding roles.
• Hired, managed, and trained kitchen staff.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.