Oversee the long-term strategy and objectives of the company globally. I am responsible for growing and expanding LPM’s global presence, and committed to building on its success and driving the brand forward, while maintaining my focus on delivering exceptional guest experiences and ensuring the well-being and development of our team members.

Overlooking at the restaurant operations globally, while streamlining processes and standards in order to support shareholders to optimize profitability and develop the brand exposure.

RAW Galadari Holdings (UAE)In charge of the restructuring and new strategy of Play restaurant as an operations and as a brand, as well as re-engineering of the Head Office structure and processes.

Kampcatering (Lebanon, KSA and Austria)Responsible for the operations and development of existing restaurant operations and upcoming projects for the group.

Once Hong Kong operations had been stabilized and re-energized, I have been given the opportunity to look after the region in terms of both operations and development:-existing operations : Hong Kong (2007), Bangkok (2012)-550+ daily covers-200 employees-main responsibilities : identification of new sites and projects in Asia, strategic leadership to existing operations, re-organize and re-energize Bangkok operations to develop revenue and maximize profitability

Once Istanbul's mission was completed and a proper hand-over to the new General Manager done, I took over a new challenge by moving over to a new continent and market. Zuma Hong Kong was managed at regional level, and my role was to ensure a transition from a regional management to a global one. Taking over the Hong Kong responsibilities of former Regional Managing Director, the mission main areas are:- operations : adjust operating standards- financials : P&L management, budgeting, investments- development : PR re-positioning, concepts development, investments, be part of the company global strategy- legal : licensing, landlord relationship

ZUMA brings a sophisticated and elegant dining experience. Already renowned in london, hong kong, istanbul, miami, dubai, bangkok abu dhabi and soon new york, ZUMA offers a contemporary representation of the informal japanese dining style, izakaya. respecting the traditions of japanese food culture, ZUMA brings the authentic flavours and textures of japanese cuisine and delivers them - ZUMA Style.Joining this exciting brand by taking over the Istanbul branch, my priority has been to ensure a smooth transition from the previous management (Turkish partner) and implement the systems and process of ZUMA as per its global standards.The mission consists of 3 different areas, in order of priority:- operations : adjust and implement operating standards- organization and administration : structure, hierarchy and financials - development and strategy : refurbishment planning, re-opening and repositioningHeading a team of 90 employees, reporting to AZUMI (ZUMA founding company) and working hand in hand with D.ream (Turkish partner part of Doğuş Grubu), this is an exciting new role that will allow me to use and implement existing knowledge and skills, so as to discover an exciting booming new market.

In charge of the restaurants operations of International Hotels Establishment, I am looking after existing premium businesses (Bushido, Trader Vic's and Mai-Tai Lounge) and upcoming projects for the restaurant division.Currently reorganizing the restaurant division by creating proper Standard Operating Procedures that will help the current and future operations, and will help the Head Office to have a better understanding of the day to day business, with the creation and implementation of accurate and precise control tools.My focus is to provide our Operations Managers with the necessary tools to better operate from a process, guest and employee satisfaction, and financial point of view.At the same time I am evaluating and managing new projects for our Owning Company to establish a long and sustainable business trends.

Bushido is the latest GVE concept. This large restaurant and lounge operation with 100+ employees.Arrived 9 months after the opening, I have been hired in order to stabilize the operation and develop the business of Bushido. My initial focus was on streamlining all internal procedures in order to have strong bases, so future developments could be done properly. Further to this, I started to plan and develop new offers in order to differentiate Bushido from the competition. New menu concepts, pricing, services and activities have then been introduced.Bushido being a new brand, I have also developed, hand to hand with GVE head office in Paris and a Dubai based branding agency (HKLM), very innovative brand standards based on the brand concept. This was applied into our 2011 marketing plan.In 2010, I reached great achievements by exceeding budgeted profit by 35% with a higher revenue line and better expense lines. Bushido received many local awards as Favourite Japanese Restaurant and Favourite Lounge (FACT magazine), Best Business Lunch and Most Commended Japanese Restaurant (Time Out Bahrain), and ranked as Top 5 Lounge in the Middle East (askmen.com).2011 has been a challenging year due to an economic recession situation on the Bahrain market between February and September 2011, but the year will end with higher results (revenue and profit, but also reputation) than 2010, mainly due to strategic decisions and actions taken to adapt and tackle business threats. We received the great TimeOut awards 2011 for Best Japanese and Best Business Lunch.2012 has seen Bushido being recognized at Regional level at the Caterer Middle East Awards, as the second Best Restaurant in the Middle East. We also clinched the Favourite Restaurant in Bahrain and Favourite Japanese (FACT Magazine, people voting) and the TimeOut Bahrain award as the Best Business Lunch for the third consecutive year.

In charge of the Operations and the Brand development of the FAUCHON brand in the UAE for the local franchisee partner. The first outlet opened in Dubai Mall, in the Fashion Avenue, in July 2009.I have put in place operational standards and procedures (inventories, ordering, optimum manning, daily log documents) in order to improve and organize the day-to-day operation, developed and implemented a new menu (review of graphic layout, review of the product range and pricing according to menu engineering), developed with FAUCHON Paris and a communication agency, the communication strategy for the brand in 2010, and coordinated the whole brand aspect hand to hand with FAUCHON Paris.

Responsible for the opening of a four outlet restaurant complex, under a management agreement signed with TECOM Investments. I have been involved from the commercial negotiation to the opening stage, including the financial projections, the coordination of the contract and the construction overview. Through this project I have been given the opportunity to implement an opening strategy according to the financial projections negotiated with our Business Partner, and innovative ideas in order to maximize the restaurant efficiency, involving operations, IT, sales and marketing tools. Since the opening of the project in December 08, I have been in charge of its operations and its 80 staffs, looking after the P&L and Forecast to balance the actual vs. budget, the analysis of the sales to adjust the F&B offer and the pricing, the Marketing plan in order to constantly maintain current business and to develop new market shares, and ensure the proper communication coordination between the Owner (TECOM Investments) and Jumeirah Restaurants LLC.

In charge of the coordination of all Dubai based project for the Executive Office. I have been involved in a lot of different projects such as commercial propositions for restaurant projects including financial projections, the coordination of legal agreement implementations and the opening of several restaurant outlets. I implemented as well the development, negotiation and logistic distribution of prepared sauces, which are now used throughout the brand network in several countries, for the Noodle House outlet network. I was in charge as well of the consumer facing re-branding of our company name Jumeirah Restaurants LLC to The Taste Department.

In charge of the implementation of a new procurement system, Marketboomer, that links a data base of products to suppliers. I implemented as well the supply chain strategy for our first franchised brand, the Noodle House. With these two projects, I allowed the brand to maintain the food cost level stable without increasing the prices, while the Dubai Market faced a 15% inflation during the same period.

In charge of the organization of all the internal events and meetings, as well as the coordination with all the relevant supportive departments.

Assistant Operations Manager on Berlin's sponsors village for the 2006 Fifa World Cup in Germany

I worked during that time on two main events, the Paris Air Show and the French Golf Open. I was in charge of coordinating the request of each international client with the event and production team prior and during the event. I was in charge as well of the follow up of the deposits and payments made by the client.

Internship in all the positions of the restaurant at an operational level in order to understand its organization. I worked as well on small projects that would improve the restaurant operation and financials, such as the beverages monitoring and stock control for the bar and the improvement of staff efficiency with up selling techniques.