• Managing Daily F&B Operation - F&B Outlets, Banquets & Catering• Managing a team of 200 Employees• In charge of opening Cura - 1 Michelin Star Restaurant• Monthly critique of P&L statements with General Manager• Ensuring all areas of responsibility fit with company’s balanced scorecard• Implementation of core service training programs for all F&B associates• Recruitment sessions to maintain quality standards and diversity

• Established F&B and Operation Standards, SOP´s, LSOP´s for the hotel• Ensure all standards are done according with SLH requirements• Established the OE opening inventory for all F&B Operation• Established F&B Manuals as well as operation manuals for the hotel• Defined of all menus and concepts for the different F&B areas of the hotel• Monthly critique of P&L statements with General Manager

• Managing Daily F&B Operation of the most successful outlets and events in Doha: 8 F&B Outlets, Banquets & Outside Catering• Managing a team of 232 Employees• In charge of entertainment and new concept for multiple venues• In charge of coordinate culinary concepts from Michelin Star Chef Jean- Georges & Papermoon• In charge of Marketing for F&B Outlets in coordination with Marketing Director• Monthly critique of P&L statements with GM & DOF• Annual planning of budget

• Overlooking Daily F&B Operation, including All Day Dining Restaurant, Italian Restaurant, Room Service, Bar and Restaurant Reservations• Reporting out daily in Executive Committee meetings• Fortnightly submission of forecasted revenue and controllable costs/expenditure• In charge of Marketing for F&B Outlets and all related admin tasks• Overlooking all beverage related in all F&B Outlets in the hotel• Implementation of core service and guest training programs for all F&B associates

• In charge of the banquet operations at the JW Marriott Marquis Dubai which has 55,488 sq. ft. of total meeting space distributed across 29 meeting rooms, two ballrooms with maximum capacity of 1,548• Responsible for a team of 52, including AV Team• In charge of the hiring within the department• Developed and implemented processes such as checklists, inventories, storages, new beverage list for events department between others to ensure the operation runs smoothly• In charge of overseeing and training the team

• In charge of the day to day operation of the restaurant with 400 seats, average of 900 covers per day, scheduling, hiring, training a team of 50 employees• Involved / In charge of in all hiring processes for F&B Division during pre- opening period• In charge of designing all Sequence of Service, SOP and LSOP for Kitchen 6 Restaurant• Developed LSOP’s for the restaurant and Training Manuals for a team of 5o employees

• Assisting F&B Manager on managing the day to day operation of All Day Dining Restaurant and In-Room Dining Department