Perform a general assessment on their outlets with regards to the following Outlets’ locations, Operations & Concept Performed a price comparison of competitors for menu categories Help in Developing Operations Manual, HR manual, employee handbook, Job Descriptions, Position manual etc.  Run menu engineering and develop a new menu to uplifting the operation. Restoring plan to boost sales and improve the quality of services. Personally Involved in Recruiting and training the production and customer service team. Set financial strategy and presented monthly reports and analysis to the owners. Develop a Delivery department. Managed costs cutting by standardizing processes and products to improve efficiency.  Writing policies & procedure for the company,  Implementing the HR system in the company, updating all staff Files, putting the rules & regulations for the employees. Preparing the Payroll, recruiting and organizing recruitment, allocating the number of employees to each restaurant according to the budget. Coaching & Counseling. Plan, Prepare, Deliver & Evaluate the training. Make and update procedures.Open a new Successful branch in June 2011 in verdun seating capacity 300 Persons.

 Functioned as a task force member of opening the restaurant and setting the plans for the kitchen, bar. Responsibilities include but are not limited to, the selection, hiring, training and development of team members & Prepared employee manual, oversight of departmental administration, and implementation of effective control of inventory and labor costs.  Handled daily operations involving outside catering, conferences & Seminars, Wedding Parties. Menu Creation, Developing & Training.

 Functioned as a task force member of opening the first restaurant La Piazza Mall of the Emirates and setting the plans for the kitchen, bar, for future restaurants , for the central kitchen & main store.  Prepared employee manual, Job descriptions, training programs, service Cycle & the HR Manual.  Demonstrated excellence in opening 4 reputable top brand restaurants in 3 years like Piazza, Scoozi, Napoletana & Bob’s easy diner.  Successfully achieved and maintained 25% annual growth over 3 years period

 Efficiently managed 21 Lounges & outlets with a total team of 345 staff between Arrival, Terminal II, Concourse and Cargo Village.  Played a key role in managing departmental quality related work procedures & setting up a quality management system to meet the ISO International Standards.  Member of the Company Leadership Council.  Actively participated in The 25th Internal audit and audited 3 departments, Finance, Maintenance and Equipments Maintenance Store. Nominated to be fully in charge of the new franchise segment for the new terminals

 Functioned as an in charge of 8 restaurants, Pastry & Bakery.  Distinction of being awarded Certificate for successfully attendeding & managing & achieving organization goal courseconducted by SIMS International. Functioned as Director of F&B For four Ritz Boutique Hotels in Kuwait.  Actively participated in Pre opening and opening of 1st Ritz Shark Boutique Hotel in Kuwait.  Involved in Planning, organising and recruiting for the other 3 remaining Hotels plus coordination of works on site.  Instrumental in liasing with food production manager to ensure food purchases are timely delivered and up to the quality standard. ( Resigned For Personal reasons )

 Involved in the pre-opening and opening of the hotels including 12 outlets,(Lebanese, Italien, Chinese, japanese,French & Room service).  Well versed with all company System from Micros to Fidelio as well as FBM Program. Participate in preparation of budget for F&B department.  Efficiently achieved F&B department needs by ensuring guest satisfaction & high quality of service at all times by planning ahead. Implementing (both on the job and off the job)  Attended Skills for Skills 1 course and pass the course with an awarded certificate  Awarded a Recognition letter from the Hotel Generale Manager for Exceeding the set target sales for banquets and events.

 Handled daily operations involving bistro to fine dining, outside conferences & Seminars.

 Efficiently participated in the ‘Service is Selling’ program and was nominated the Best Server in Selling Received guest satisfaction & and a Letter of Recognition through a survey wich was conducted by the Hotel invited for a breakfast with the General Manager of the Hotel!  transferred to the Hilton City at the Five Stars Dining Restaurant ‘San Francisco Grill’.

• White Tower Hotel 4* - Jal El Dib as Sous-Chef In charge and successfully managed the entire food Production System and day to day duties including Consistent proper food handling, sanitation, training and weekly production plans.• Holiday Tower Hotel 4* - Dbayeh as Head Waiter and functioned as an in charge of Room Service, Reception, Lobby Bar and Restaurant • Zinc Pub – Sodecco as Sous-Chef In charge

Le Fleuron Restaurant as ‘Chef de partie’ and handled all aspects of any function including monthly stock takes, purchasing and rostering