• Maintained weekly analysis and forecasting accuracy of 2.7% of sales as well as responsible for a $13.17 million of F&B revenues.• Put in place an LQA (Leadership Quality Assurance) action plan for the F&B Division and ensured that all measures effective.• Reviewed and validated the monthly P&L reports, while setting goals and action plans respectively for the coming period.• Assisted in successfully opening three (3) restaurants; The Lobby Lounge, The Roof, and Level 26.• Conducting menu engineering based on daily figures, item profitability, and guest demand.• Successful implementation of Pop-up dining concepts; (Dining Under the Stars - Sunday Lunch – Saturday Brunch - Afternoon Tea – BBQ Wednesdays - Monthly themed offerings displayed in The Lobby Lounge, etc.). • Utilized BirchStreet software to monitor and manage stock levels and inventory control.• Worked with cross division managers to achieve fiscal goals and generating budget reports.• Hired new team members and trained them on proper operation guidelines and policies.• Participated as Task Force Four Seasons Tunisia, Nov 2017 – mid Dec 2017 - (pre-opening)• Aided and assisted as Task Force Four Seasons Riyadh, Nov 2019 – Jan 2020

• Catering Sales Manager of the Year for Europe, Middle East and Africa (EMEA) (2013)• Exceeded goals in 2013 by 34% of sales.• Booking, selling, planning and coordinating all social and corporate events while assuring the highest level of customer service and satisfaction.• Worked with the Director of Catering and Sales to establish new accounts by implementing strategies to meet company goals.• Met with suppliers and customers to develop relationships and key accounts.

• Upheld hotel standards and assisted in situations to ensure customer satisfaction at all times.• Responded promptly to guest complaints, solicited feedback and built customer relations.• Took care of assignments and dealt with over-booking situations• Reviewed discrepant rooms regularly

• Established the Guest Relations Department including all operational Policies and Procedures.• Analyzed customer feedback and provided strategic direction to improve hotel’s rating• Oversaw and coordinated all arrivals and departures of all guests by maintaining reservations.

• Implemented and supervised the standard operational procedures as well as guest treatment processes.• Managed guest requests and follow up on resolution of complaints.