• Heading up procurement over 26 schools with total commercial value of over $10 million. Projected savings of $550,000 to $625,000.• Leading schools’ business development’ across 13 schools with commercial values of over $2.5 million. Projected increase of 10% on commercial returns.• Improving the procure to pay process across the group and reducing both credit card and petty cash expenditures (unless business beneficial transactions). • Create and implement Procurement policies across Taaleem to ensure audit compliance and streamlining processes.• Enhance and improve current ERP set-up to reduce manual workload and optimize efficiency. • Introduction of procurement renewal processes ensuring economy of scale leverage and best possible tender submissions.• Revision and introduction of tender commercial and technical scoring sheets as well as reviewing and streamlining business development across schools and identifying areas of growth. • Revising business development tenders to leverage on commercial benefits as well as intangible benefits that can be provided. • Close collaboration with caterer to imbed barista skills, develop nutritious school lunches and advise ed-tech purchase opportunities for existing caterer.• Elaborate food and beverage menus for schools, implementation and roll-out of extended offerings and operating hours for higher commercial returns and improved guest experience.• Increase vendor portfolio to ensure alternative suppliers are in place for emergencies as well as obtaining broader commercial tenders.

• Successful implementations of new Health and Safety and Environmental procedures, ensuring the wellbeing of students, guests and staff and increased focus on sustainability.• Head of COVID-19 strategy plans, involving campus lockdown and repatriation support for students, overall safety and wellbeing, writing reopening protocol and successfully rolling out the reopening action plan.• Ensuring compliance with DM, DTCM and MoE standards, as well as developing own internal action plans and policies to ensure a safe environment.• Managing the Capital Expenditure of EAHM, focusing on project execution and delivery due to tight time frame, as well as full compliance all health and safety standards.• Preparing Yearly and Five-Year Capital Plans for Accommodation, Housekeeping, Guest Housing, Security, Engineering, Health and Safety, three (03) restaurants, Events, stewarding and energy.• Procurement: running a close relationship with Jumeirah International procurement team and legal to identify new suppliers, superior products, price/ quality yet meeting EAHM standards (50+ EAHM Operations contracts).• Purchasing: supplier selection to ensure successful project/ product delivery and installation (if required).• Strategic Planning: Continuous focus on short-, mid- and long-term strategies for EAHM as well as monitoring Quarterly and Yearly KPI’s and IPO’s.• Head of Health and Safety and working closely with the Jumeirah International Health and Safety Manager to ensure full compliance with the Dubai Municipality, DTCM and Dubai Civil Defence standards.• Close collaboration with group Security to ensure DCD and CID requirements are met by ensuring Emergency Evacuation drills, fire drills and related are conducted.• Campus enhancements: ensuring alignment with other departments to identify key products and services that could enhance the campus and student, guest and staff experience.

• In charge of: Front Office (270 Studios Apartments, 52 Villas and 96 apartments), Housekeeping, FMS, Events, Food and beverage, purchasing and special projects.• Crafting collaborations and Memorandum of Understandings (MoU’s) with other institutions to secure exposure, awareness, and revenue.• Supervision of 75+ staff members, and the contribution of AED 20 million revenue.• Re-structuring the operations department to ensure optimization of workforce.• Developing PPM timelines to ensure building, studios and facility maintenance at highest stndards.• Events revenue increase of 10% year-on-year by analysing offerings to meet current business demand.• Head of Student Council, focusing on activities, competitions, and engagement of students on, and off Campus.

• Offering large variety of training session focusing on different aspects such as customer service, interaction, courtesy to basic knowledge of operating equipment, manufacturing and production processes as well as focusing on the development of food and beverage trends• Consulting and training companies based on the needs analysis of the service flaws, ranging from cinemas, airlines and other service companies• Concept development training courses, focusing on financials, marketing, cost control, service maximization and revenue optimization• Introducing new training courses and working alongside industry professionals to develop such courses as Food media, focusing on food writing, blogging, styling and photography.• Overseeing the operation for three restaurants at The Emirates Academy of Hospitality Management to ensure smooth operation and communicate with the third party• Organizing and executing events from 40 to 300 guests with self-trained students

• Increasing CSI score from 790 to 865 by focusing on SOS changes based on the customer feedback and analysis of the operation• Organizing events up to 250 guests and ensuring high satisfaction by liaising with the organizers• Developing and implementing projects and events such as ‘Feria de Abril’, Flamenco and Spanish nights and evening brunches in order to maximize revenue or optimize operational aspects• Increased revenue from AED 11.4m to 12.4m in 2013, by strategic sales techniques and strategic offers• Increasing the restaurant revenue from AED 9.4m in 2011 to 11.4m in 2012 by focusing on restaurant revenue management such as RevPash• Revenue and idea generations to increase Friday Brunch Capacities at Al Qasr Hotel, Madinat Jumeirah from 550 to 800 guests and additional revenue of 350,000AED.• Implementing Hook, Line and Sinker manuals for colleagues in order to increase the upselling of target dishes and ensure the best possible contribution margin• Promoted to Restaurant Manager at the same time as completing my BSc. (full time).

• Increased focus on completing all related paperwork for 40+ colleagues, completed related HR, Finance and cost control forms• Focused on colleague development, colleague opinion surveys as well as colleague promotions• Acting restaurant manager in the absence of the restaurant manager• Implementing and developing new menu ideas alongside the head chef for both food and beverage menus.• Increased focus on Mystery Guest Shoppers and surpassing the target score of 85%.• Increasing guest loyalty, guest preference lists and building a key relationship to ensure continues visits to the restaurant and running events between 60 -150 Guests

Induction in One & Only (Kerzner International) philosophy and basic training in all departments.Completed two week training for Front Office with success to then be able to deal with guesst without a supervisor.Handling my own cash flow and making sure to have a correct balance at the end of the shift.Helped, via the "Buddy" system, to teach new intakes for the company to learn the Front Office Operations.Duty Manager during two months where I shadowed the Front Office Manager. I learned how he completed daily reports and assisted him with major complaints.In charge of VIP arrivals and assisting VIP special request.

Got insight in one the most luxurious Hotels in the World.Worked one day a week, over three months in 10 different areas of housekeeping and Front Office.Saw how the housekeeping manager meeting was run and how the discussed the most important happenings of the day.

Promoted to Head Waiter in October 2005 and to Restaurant Manager in June 2006.Trained interns from a Belgium Hospitality Schook to understand the company philosophy and taught everything in terms of becoming a professional waiter and at the same time being warm and welcoming.In charge of ordering and receiving beverages.Worked closely with the head chef to design and try new dishes for the Spring/Summer or Autumn/Winter menu.Set up the roster for the employees.