Khalid Darwish Email & Phone Number

Anaheim, Ca, Us

Los Angeles Metropolitan Area

Managed all aspects of the day-to-day operations and responsible for marketing. Successful execution of duties includes the following: participating in the hiring and development of people for advancement, inventory, ordering, and increasing sales.Operations▪ Overall responsibility of day-to-day operations- Developed a food and beverage operating strategy that is aligned with the brand’s business strategy - Supervise daily food and beverage operations and ensure compliance with all policies, standards and procedures- Supervises an effective monthly self-inspection program- Reviews financial reports and statements to determine how food and beverage is performing against budget - Focuses on maintaining profit margins without compromising guest or employee satisfaction- Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etcHuman Resources- Daily briefings with the team that include service guidelines, short trainings, guest feedback, food and wine information- One-to-one Feedback with all team members- Performance appraisal for all staff every three months to review performance and training needs - Responsible for interviewing and hiring potential candidates ▪ Training and development- Developing the team’s food and beverage knowledge by introducing regular trainings and following up - Ongoing training and daily one on one development by coaching and guiding team members. Marketing- Developed and launched promotion activities with local businesses and the community to increase awareness of the brand and drive new business. - Developed takeout and safe dine-in strategy during the pandemic that resulted in Carousel maintaining profit month over month.- Reduced overhead costs and labor by 40% throughout the pandemic while maintaining brand image and reputation.

United Arab Emirates

Ensuring that we exceed our guests’ expectations onboard, whilst offering a unique taste of United Arab Emirates hospitality – cultured, considerate, warm and generous. Being an ambassador for Etihad airways and the United Arab Emirate, inspiring our guests displaying a high degree of motivation and commitment.Operations▪ Overall responsibility of day-to-day operations- Delegating tasks and duties to staff - Ensuring that all food and beverage products are available - Monitoring pre and post flight catering activities ▪ Inspections- Inspected outbound and inbound flights- Inspected onboard safety protocols - Inspected staff knowledge and experience with Etihad performance standards- Inspected staff performance in Business and First class ▪ Etihad Partners- Designated Etihad ambassador responsible for training alliance partners including AirFrance, Alitalia and Lufthanza- Responsible for training alliance partners in Etihad hospitality Human Resources▪ Communication- Daily briefings with the team that include service guidelines, short trainings, guest feedback- One-to-one Feedback with all team members- Flash assessment for all staff every three months to review performance, training needs ▪ Training and development- Guest trainer at Etihad academy providing training to new hires - Developing the team’s food and beverage knowledge by introducing regular trainings and following up - Ongoing training and daily one on one development by coaching and guiding team members.

Managing all aspects of the operation with a “hands on” approach; introduced practices and procedures that saw the Restaurant meeting and exceeding revenue target for the first time in 16 monthsROLE DESCRIPTION AND HIGHLIGHTSOperations▪ Overall responsibility of day-to-day operations▪ Managing shifts- Delegating tasks and duties to staff - Ensuring that all food and beverage products are available ▪ Interacting with the restaurant guests- Personally welcoming the guests- Following up during or at the end of their meal- Following up with a courtesy e mail on the next day▪ Daily meeting with the Head ChefHuman Resources▪ Communication- Daily briefings with the team that include service guidelines, short trainings, guest feedback, food and wine information- One-to-one weekly meetings with all team members- Flash assessment for all staff every three months to review performance, KPO’s, training needs - Monthly departmental meetings▪ Training and development- Implemented a monthly Training Calendar- Flash training sessions daily during the briefing - Developing the team’s food and beverage knowledge by introducing regular trainings and following up with monthly exams Cost Control▪ Monthly review of wine sales to identify items with the best profit margin▪ Introduced low-cost Mocktails that have been an instant hit with the local clienteleSales/Revenue▪ Introduced up-selling incentives▪ Introduced private room hire that generated an additional US$3,000 monthly revenue ▪ Introduced party menus▪ Monthly review of competitors’ prices to ensure that my restaurant’s prices are always maintained competitive▪ Introduced a commissionable bookings system through to enable 3rd parties (concierge, PA’s) to receive instant commission for every booking they refer▪ Introduced a live booking engine to appear in the restaurant’s website, restaurant’s facebook page, 3rd party websites

Malé, Maldives

Part of the pre-opening team in the Maldivian’s capital first internationally-managed hotel, led the F&B training activities while I was appointed as Acting Restaurant Manager from January 2010 utill I left the company.ROLE DESCRIPTION AND HIGHLIGHTSOperations▪ Acting Restaurant Manager in the hotel’s all-day-dining restaurant between January to March 2010▪ Managing shifts- Delegating tasks and duties to staff - Ensure all food and beverage products are available- Close the daily system reports - Manage the outlet staffing, duty roaster, attendance record ▪ Interacting with the restaurant guests- Welcoming the guests- Interacting with guests during their meal for feedback, and up-selling - Handling complaints - Managing reservations and table allocations

Dubai, United Arab Emirates

Part of the pre-opening team in this stunning 5-star property where I was assigned the operation of the hotel’s Cigar Lounge, including the implementation of cigar menus, staffing, trainings and cost control.ROLE DESCRIPTION AND HIGHLIGHTSOperations▪ Overall responsibility of day-to-day operations for the Cigar Lounge▪ Created and implemented the Cigar Menu▪ Managing shifts- Delegating tasks and duties to staff - Ensuring that all cigars are always available and in good condition - Closing the daily sales reports and system- Managing the outlet staffing, duty roster, attendance sheet▪ Interacting with the guests- Welcoming, recommending and serving cigars▪ Handling complaints

Bachelor, Business Administration And Hotels Management

High School