o Responsible for 18 Cafes & Bistro with a team of 170o Ensure all operations are carried out in an appropriate, cost effective way.o Improve Operational management system, processes & best practice.o Formulate strategic & operational objectives.o Manage budgets & forecasts.o Examine financial data & use them to improve profitability.o Successfully opened 2 Bistros in DIFC & Media City.o Involved in the menu creation, both A la carte & Deli. o Maintain proper payroll cost.

o Responsible for 18 cafes & bistros.o Responsible for training a team of 170.o Responsible for creating all the SOP’s & SOS’s.o Developing of training plan depending on the operation. o Assist the operations team in successfully opening new outlets.o Involved in the hiring process for all the new bistros.o Evaluate individual & organizational development needs. o Help managers to develop their team members through career path.o Develop KPI’s, schedules, policies & procedures

o Responsible for 6 restaurants and Banquets.o Responsible for a team of 88 people, including 5 Managers and 4 Assistant Managers.o Made F&B revenue of AED 28,821,028 in the last 6 months, and 45.34% profit after subtracting expenses.o Did an overall savings of AED 250,000 during the summer.o Establish targets, KPI’s, schedules, policies and procedures.o Preparing and submitting 2018 budget (revenue and expenses) for all outlets.o Achievement of budgeted food sales, beverage sales, payroll costs and profitability.o Execute F&B Marketing activities for the year.o Preparing Business Plan / Marketing Plan / Promotional Plan for all outlets and executing it together with the respective Managers.o Successful FIFA World Cup, and space conversion of the Cigar and Wine Bar to a popular Fan Zone.o Successful Iftar during Ramadan with revenue of AED 1.4 million.o Engaging with guests and driving satisfaction, achieving YTD 4.60 score compared to 4.45 KPI target, and being the highest in EHG.o Contributed to the hotel Trip Advisor® positioning of #3 out of 583 hotels in Dubai.o 24 Mystery Shopper Guest Experience audits in the last 6 months with an overall score of 93% for F&B.o Recruit, train, and develop the team which passionately delivers Guest service excellence.o Engaging employees, delivering high satisfaction score of 4.90 every month for the past 6 months.o Review and monitor daily F&B operational reports and HACCP.o Conduct performance appraisals for Managers and Assistant Managers in order to provide on the job performance feedback and identify development needs and career progression.o Create and implement SOP’s to exceed the operational requirements.o Coach and discipline direct reports in a fair and consistent manner.o Ensure that outlets meet the financial requirement, through tracking expenditures and maximizing revenue.o Preparing the P&L for all outlets.

o Responsible for a 260 cover restaurant in the hotel.o Responsible for a team of 21 people, including 1 Assistant Managers.o Involved in the yearly Budgeting and marketing/ promotional plan.o Responsible for the monthly Profit and Loss statements.o Responsible for making Business Plan for the restaurant.o Responsible for making the competitor’s survey for the restaurant and on monthly basis.o Oversee the inventory and equipment and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities.o Maintaining a proper payroll cost for the restaurant.o Responsible for all the administrative and human- resource functions of running the business, including recruiting new employees and monitoring employee performance and training.o Motivating the team, and responsible for the yearly performance appraisals for all the employees.o Prepare schedule work hours, making sure that enough workers are present to cover each shift.o Prepare vacation plan for all the employees.

• Responsible for the biggest restaurant at Sofitel with a seating capacity of 320.• Responsible for a team of 46 people, including 3 Assistant Managers.• Responsible for the restaurants monthly Profit & Loss statements.• Responsible for making Business Plan for the restaurant.• Responsible for making the competitors survey for the restaurant on monthly basis.• Marinating a proper payroll cost for the restaurant.• Responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers.• Oversee the inventory and equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities.• Responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.• Motivate employees to work as a team, to ensure that food and service meet appropriate standards. Conduct interview, hire and train employees when necessary.• Responsible for the yearly performance appraisals for all the employees.• Training of new employees and explain the establishment’s policies and practices.• Prepare schedule work hours, making sure that enough workers are present to cover each shift.• Prepare vacation plan for all the employees.• Ensure that diners are served properly and in a timely manner. Also investigate and resolve customers’ complaints about food quality or service.

Mistral (All Day Dining) & Majlis (Lobby Bar)Ibn Battuta Gate Hotel Movenpick Hotels & ResortsJob Role• Successfully opened two biggest restaurants in the hotel.• Responsible for a team of 35 people, including 2 Assistant Managers.• Responsible for the biggest restaurant in the hotel with a seating capacity of 246.• Responsible for the biggest bar in the hotel with a seating capacity of 150.• Responsible for training the team as per the company standards.• Responsible for creating all the SOP’s (Standard Operating Procedures) for the restaurants.• Responsible for conducting interviews and hiring staff.• Responsible for making the competitors survey for the restaurant.• Successfully created a new guest data base for the restaurant.• Work closely with the EAM F&B to plan some restaurant promotions in order to get revenue.• Work closely with the EAM F&B and the Executive Chef to make the F&B menus.• Work closely with the EAM F&B for making the OE & financial budget for restaurants.• Maintaining a proper Payroll cost, while handling a big team.• Raise all OE related Purchase Requests for restaurants.• Oversee the inventory and equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurants, its equipment, and facilities.• Motivate employees to work as a team, to ensure that food and service meet appropriate standards. • Training of new employees and explain the establishment’s policies and practices.• Prepare schedule work hours and vacation plan for all the employees.

• Responsible for a team of 58 people.• Responsible for department’s monthly Profit & Loss statements.• Responsible for 4 stores with a value of 7million.• Work closely with the EAM F&B for making the OE budget for restaurants.• Work closely with the Executive Chef and the EAM F&B and make sure that the budget is achieved and do a re-forecast when needed.• Maintaining a proper Payroll cost, while handling a big team.• Meet with different suppliers and try and get cost effective equipment for the hotel.• Raise all OE related Purchase Requests for F&B department.• Oversee the inventory and equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurants, its equipment, and facilities.• Responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.• Motivate employees to work as a team, to ensure that food and service meet appropriate standards. Conduct interview, hire and train employees when necessary.• Responsible for the yearly performance appraisals for all the employees.• Training of new employees and explain the establishment’s policies and practices.• Prepare schedule work hours and vacation plan for all the employees.

• Responsible for the biggest restaurant at The Grand Hyatt with a seating capacity of 230.• Responsible for a team of 38 people, including 5 Assistant Managers.• Responsible for the restaurants monthly Profit & Loss statements.• Responsible for making Business Plan for the restaurant.• Responsible for making the competitors survey for the restaurant on monthly basis.• Marinating a proper payroll cost for the restaurant.• Responsible for the daily operations of restaurants and other establishments that prepare and serve meals and beverages to customers.• Oversee the inventory and equipment, and supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities.• Responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.• Motivate employees to work as a team, to ensure that food and service meet appropriate standards. Conduct interview, hire and train employees when necessary.• Responsible for the yearly performance appraisals for all the employees.• Training of new employees and explain the establishment’s policies and practices.• Prepare schedule work hours, making sure that enough workers are present to cover each shift.• Prepare vacation plan for all the employees.• Ensure that diners are served properly and in a timely manner. Also investigate and resolve customers’ complaints about food quality or service.

• Responsible for the 24 hours room service operation, catering to 674 rooms and 186 apartments / villas.• Responsible for a team of 26 people, including 2 Assistant Managers.• Responsible for the restaurants monthly Profit & Loss statements.• Responsible for making the competitors survey for the restaurant on monthly basis.• Responsible for the daily operations of room service and other establishments that prepare and serve meals and beverages to customers.• Coordinate activities among various departments, such as kitchen, dining room, and banquet operations, house keeping, front office, food service managers ensure that customers are satisfied with their dining experience.• Oversee the inventory of beverage, equipment, supplies and arrange for the routine maintenance and upkeep of the restaurant, its equipment, and facilities.• Responsible for all of the administrative and human-resource functions of running the business, including recruiting new employees and monitoring employee performance and training.• Motivate employees to work as a team, to ensure that food and service meet appropriate standards. Conduct interview, hire and train employees when necessary.• Responsible for the yearly performance appraisals for all the employees.• Training of new employees and explain the establishment’s policies and practices.• Prepare schedule work hours, making sure that enough workers are present to cover each shift.• Prepare vacation plan for all the employees.• Ensure that diners are served properly and in a timely manner. Also investigate and resolve customers’ complaints about food quality or service.