Mirroring clubhouse F&B operationsParticipating weekly Marketing meetingResponsible of monthly F&B business review meetingResponsible of F&B contracting and negotiationsCreating multiple activation to support budget shortfallsDeveloping new F&B concepts for award winning Golf CoursePre-opening and setting of operations from ZeroF&B recruitment and associates growthSetting different concept and large-scale events, F&B COS (wastage, invoicing or process challenge, theft or portion control)Finance P&L, forecasting, balance sheet, cash flowEvent Management F&B and Golf EventsMenu designing and implementation

 Responsible for the day to day operation of all the four outlets Managing a multi-cultural team with 49 staff members in total 4 outlets Preparation of the monthly forecast achieve yearly target Preparation and presentation of business plan for the new development.  Creation of standardized SOP for the outlets Responsible for creation and implementation of seasonal F&B marketing strategies.  Abreast of local market trends in order to maintain a competitive edge Ensure adequate resource planning on a weekly basis.  Set and review departmental objectives for the team and provide continuous employee feedback through appraisal process and job chats Ensure awareness and compliance with all Health & Safety and HACCP work practices  Ensure support of the organizational core values (Patrons, People, Product and Profit) at all times Effectively manage all employees and constantly strived to achieve and deliver brand product and service delivery standards, whilst achieving budgeted targets and unit objectives Archive the target on high score both Climate Analysis Management Effectiveness Index and food & beverage standards in QPR audit every year. Ensure all aspects of production and presentation of service meet high quality standards expected by customers Responsible for to respond social media guest surveys & reviews

Chef’s House Restaurant – All day dining Restaurant 140 Seats, Lobby Lounge & Library lounge, In room dining & Pool Bars. Radisson Blu Hotel Dubai Media City (246 Rooms) Plan monthly training calendar for all the food & Beverage outlets Design monthly Food & Beverage trainings  Conducting monthly staff trainings Create new SOPs for Food & Beverage outlets and implement. Implementations on New Brand Standards all the outlets and train staffs Create Menus and artworks through online Brand artwork tool Deal with beverage suppliers to get support on staff Wine & Spirits trainings Do the internal HACCP check on daily basis work on the critical control points.  Brand Audits corrective action plan

Chef’s House Restaurant – all day dining 140 Seats & Lobby & Library LoungeRadisson Blu Hotel Dubai Media City (246 Rooms) Reporting Directly to the Food &Beverage Operations Manager. Managing three venues including Chef’s House All Day dining Restaurant &Lobby &Library lounge. Development and implementation of HACCP Program. Achieved 91% on Climate Analysis Management Effectiveness Index. Met 94% food and beverage standards in QPR audit 2013. Maintained 2013 revenue targets. Met 2014, Q1&Q2 profit targets by increasing average checks and reducing costs – Wages. Successfully running the different theme nights buffets which generating incremental Revenue. Increased Tripadvisor rank through interaction with guest plus motivate the team Same to give memorable service and “Yes I Can Behaviors” with the entire guest.  Highest no of the guest database collected through public relations and turn the guest Into regulars.

Vine Restaurant – all day dining 240 seatsSt Regis al Gassar Resort, Doha  Achieved 88% on Star voice Management Effectiveness Index Met 94% food and beverage standards in LRA & LQA audit 2013 Maintained 2012 revenue targets  Met 2013 profit targets by increasing average checks and reducing costs – wages Increased productivity and reduced payroll within 8 months Implemented Saturday Brunch which generated incremental revenue Introduced Power business lunch set menu to attract the corporate guest in the local market Implemented Thursday Coastal Cuisine concept which generated incremental revenue Managed the most revenue generating festive season operations by hotels in Doha Highest no of the guest enrolled to participate SPG corporate loyal guest program Crucial role played to increase guest experience index on-line survey for F&B division Brunch on One Increased the brunch covers from 4000 to 6000 in the year 2013 of Q1 & Q2 Introduced innovative concepts to drive guest loyalty – kids’ corner, face painting etc…  Implemented several cost saving measures to reduce beverage cost / consumption Managed the biggest brunch operations overseeing 380 guests, one seating

Acting Restaurant Manager (December 2012 — February 2013) Assistant Restaurant Manager (July 2012 — November 2013) Opal & Gordon Ramsay Restaurant – casual & fine dining Modern British Cuisine, 120 seats St Regis Doha  Won “Best European Contemporary Restaurant “from Time out magazine awards 2013 Assisting the F&B Director in the overall operation of Opal by Gordon Ramsay restaurant Managed first a la carte brunch in the city made successful in the local market  Introduced weekend with DJ Chill out Aperitivo nights Introduced Wine buffet to the outlet which was successful( Sommeliers Club) Introduced Burger and Pint nights in weekdays  Worked with Chef’s from around the world, countries such as from Italy, France, USA  Assist the whole team to ensure that the guest service is exceptional

 Won “Best Steak house Restaurant in Dubai” from Time out magazine awards 2012 Certified Food and Beverage Trainer for Starwood Hotel Assisting the Restaurant manager in the overall operation Assist the guest by suggesting wine pairing with the meal Assist the Restaurant manager in P&L and Budget and targeting the Revenue Initiate a passion in wine in restaurant and have a genuine, infectious personal passion for Wine

 Pre — Opening Team Member of the Restaurant Won “ Best Italian Restaurant in Dubai” from Time out magazine awards 2010 &2011 Handled duty Roaster with manning of 41 staff members Assist the managers on controlling the breakages and costing. Overlooking the grooming and hygiene controls in the restaurant. Always helpful, supportive and encouraging team members to keep the team moral high Assist the staff to get all the proper trainings as being the trainer of the Complex

 Trained in budgets and profit and loss statements Won “Best Bar in the Middle East” from Time out magazine awards 2008 Organizing the events for launching & press media  Supervise beach bar section employee.  Creating the innovative cocktails and mocktails Responsible for beverage stock rotating and store inventory Ensuring that health and safety and insurance regulations are followed Check the bar Cleanliness and standards, HACCP Records and make sure get ready for busy Operation