Director Back of the House and Pre-Opening Director Back of the House for FIVE LUXE JBR in Dubai. This 498 rooms and residence hotel will be the new icon in Dubai including the most outstanding LIO around the world. The hotel will feature 10 restaurants and bars for over 3.000 covers.

- Hotel and convention center Opening Project, The Ritz Carlton Jeddah, and King Abdullah Convention Palace, Saudi Arabia- AA Diamond class hotel attached to GCC Auditorium.- 550 Guest Rooms , 2 Grand ballrooms , 2 Junior Ballrooms , 17 meeting rooms and press center- 4 F&B Outlets and In room Dining.- Participating in managing and close pre-opening critical path.- Participate in Selecting , organizing and ordering all OSE with F&B Team and corporate procurment team.- Creating Par stocks , OSE move in scenario before opening.- Creating operations scenarios requirment to define how to smooth operation path.- Create stewarding SOP's with compliance with Ritz carlton standards.- Work with chemical company to finalize needed installations and pricing plan.- Work with DOE to follow up on snagging and punch list before final hand-over.

Assist hotel local team for soft opening of the hotel,Attend 10 days opening countdown as corporate trainer.Train stewarding management team on company SOPs' and systems , set back of house for efficient operation

• 243 Key Luxury 5 stars property• 5 F&B Outlets, In room dining and Executive lounge• 1,200 sqm ballroom serving up to 1,000 guest, 8 meeting rooms and 4 Board roomsProfessional achievements:• Managing, selecting and training stewarding team of 24 members.• Pass 2 brand standard audits in 2 years with scores of 85 % and 89 % with no comments on BOH• Opening of 5 renovated outlets: 1- ZEST lifestyle café and terrace (All day dining and life style café 180 seats) 2- Fireworks Urban Kitchen and terrace (Steak house 150 seats) 3- OroNero (Italian restaurant with show kitchen 110 seats) 4- Razzmatazz Bar & Lounge (Main Bar / Lounge 80 seats) 5- The Tea Lounge (authentic classic tea lounge with 110 seats) From construction phase till operation, including managing all procurement process (selecting, ordering, receiving and storing), par stocks, equipment installation, BOH setup and organizing, creating work flow system for BOH till final setup and put the 2 restaurants into operational phase.• Help and work with F&B Director in planning and creating FF&E and SOE budget for Food and Beverage operation for 2014 then for 2015• Plan manning budget for stewarding department for 2014 then for 2015• Work with Executive Chef to fully implement all Marriott HACCP systems, 43 point check list and railroad schedules.• Supervisor all SOE inventories during year in all outlets.

• 220 Key 5 stars Deluxe property• First 5 stars hotel in Region• 5 F&B Outlets , Room Service facility and Executive Lounge serving 3 executive club floors• Ballroom of 750 Guest capacity , 6 meeting rooms and 2 Board roomsProfessional achievements:• Managing, selecting and train stewarding team of 24 members• Opening of 5 outlets: Flavors (All day dining with 3 theme nights a week) Basilico (Italian restaurant with show kitchen) Bond (Lounge and main Bar with 2 theme nights a week) Albustan (Lebanese and Arabic restaurant with daily live Band) Aquarius pool bar• Help and work with F&B Director in planning and creating FF&E and SOE budget for Food and Beverage operation.• Create and implement SOP for stewarding operations.• Achieve 90 % score in LQA audit for BOH• Support EHS manager to implement and maintain Hygienic standards.• Manage all SOE inventories during year in all outlets.

• Multinational luxurious 5 star restaurants company running 3 luxurious restaurants and a night club , located at Four Seasons Hotel complex, to serve exclusively Four Seasons Hotel guests with same hotel restaurants standards.Professional achievements:• Managing , selecting and train stewarding team of 45 members• Opening of 2 new outlets : Indigo (Multi-ethnic fusion restaurant with 120 seats) La Maison Blanche (Classic French restaurant with 88 seats and cigar lounge)• Operating current French brasserie with 180 seats and Membership luxurious night club with 80 seats offering sushi and finger food concept• Help and work with F&B Director in planning and creating FF&E and SOE budget for Food and Beverage operation.• Create and implement SOP for stewarding operations.• Achieve 93 % score in E-Cristal audit for BOH• Support Executive chef to implement and maintain Hygienic standards.• Manage all SOE inventories during year in all outlets.

• 118 Key A Diamond class 5 stars Luxury property• 8 F&B Outlets , In-Room dining facility and pool Bar • Ballroom of 1000 Guest capacity , 6 meeting rooms and 2 Board rooms• Exclusive hotel Beach including Fish restaurant and Beach barProfessional achievements:• Assisting Executive steward to Supervise and train stewarding team of 40 stewards• Operating of 10 outlets, banqueting functions and outside caterings• Help and work with Executive steward in planning and executing BOH cleaning and organizing daily tasks for Food and Beverage operation.• Implement All Standards and policies for stewarding operations.• Implementing daily inventory for chemical stores.• Implement monthly and quarterly inventories for SOE in all hotel restaurants.• Achieve 95 % score in E-Cristal audit for BOH• Support Executive steward and Executive chef to implement and maintain Hygienic standards.• Work with engineering department to deep clean and maintain all kitchen equipments periodically