- Directed sales and marketing for leading alcohol importer and vineyard producing 14 wine varietals, with annual sales of $6million.- Managed 12 person sales team servicing almost 600 on-trade and off-trade outlets.- Increased monthly sales by 15% and significantly raised firm’s competitive position. - Developed innovative approaches to introduce new, unknown imported brands to the market, and personally trained sales team in new marketing and sales techniques.- Marketed new Jordanian (Saint George) wines and spirits produced by our vineyards and distilleries, including silver medal winner at blind-tasting competition in France.- Planned and sponsored major events, including vineyard tastings, and Distant Heat, a 2000-person all-night party in the desert with world leading DJ Armin Van Buuren (see www.distantheat.com).- Established solid relationships with F&B Directors at client hotels and restaurants.- Gained specialized knowledge of wine production, storage and distribution.

- Trained/supervised 15 person staff for country’s hottest new nightspot serving up to 500 customers nightly.- Managed recipe/menu development based on guest preferences and cost considerations; sourced vendors and negotiated inventory costs.- Implemented cost control mechanisms to maximize profit.- Established strong loyal relations with staff and regular customers.

- Established F&B financial operation for Jordan’s oldest upscale restaurant group with six Italian/Mediterranean cuisine outlets (including Royal Yacht Club) and leading nationwide catering services, with $4 million annual sales.- Greatly improved profitability by instituting new cost control mechanisms and procedures. - Planned menus, estimated F&B costs, sourced vendors and negotiated inventory costs.- Closely monitored sales and customer reaction to menu items to ensure customer satisfaction.- Installed and customized a cost control software system for purchasing and inventory.- Monitored daily cost transactions and inventories based on menu engineering, and created monthly cost/profit report.- Established new storage procedures based on category and consumption.

- Managed all operations of intimate high-end café and live music venue seating 50 guests and selling art/antiques, with elite patrons including royalty.- Trained and managed highly-efficient 3-person staff. - Selected/booked/promoted live music acts.- Responsible for purchasing high-value artwork and antiques for sale in showroom.