• Drive business growth within the company by developing a network of contacts, researching market opportunities, and overseeing growth projects• Develop long-term relationships with clients, generate new sales leads, negotiate pricing, and forecast sales revenue• Evaluate current sales performance, identify opportunities for expansion and growth, and build the knowledge and skills of staff to enhance performance and success• Research, plan, and implement new target market initiatives while pursuing guests and moving them through the sales cycle• Set goals for the F&B Team, develop strategies to meet objectives, and lead the operation, ensuring customer satisfaction, adherence to quality standards, and high staff performance• Ensure visitors are delighted by the quality, creativity, and variety of food and beverage offerings, by updating food & beverage menus and creating new concepts• Establish the F&B department as a strong point of differentiation for the hotel in its local market, by training business development staff and setting training for operations departments• Control monthly inventory, stock management, and food & beverage costs, and set the annual budget for the F&B Department and new concepts• Make sure all food and beverage equipment is in operational condition and regularly cleaned• Making sure that, best treatment provided to all guests in different areas in a high moral and respect. • Analyze guest insights to identify and meet customer expectations and build on guest loyalty

• Pre-Opening member of the hotel, Responsible for a huge operation which include 11 outlet along busy banquet operations and Meeting rooms operations.• Opened 11 Outlets out of 13 outlets • Participating in preparation of the pre-opening budget of the F&B Department• Controlled all F&B equipment and tools requisitions, received operating equipment & tools, and prepared F&B policies, procedures, and SOPs, including task breakdowns (created all SOP’s and Task Breakdown of the F&B Department)• Participated in preparing menus for the outlets, set training plans for all departments, and conducted hygiene food safety, fire life safety & awareness, and other F&B service training during pre-opening such as service training, wine training, hard beverages training, cigar training, telephone skills technique, upselling training, Different theme outlet training, hostess training, quality service training, team work, Customer service training,……etc. • Listing the Sequence of service for 12 outlets • Assisted the F&B manager in setting weekly schedules, training schedules, and outlet floor maps• Conducted weekly meetings with the general manager regarding updated SOPs, task breakdowns, and policies• Interviewed new candidates and prepared hiring assessments for the HR department• Coordinated with sales regarding F&B department collateral and delegated with outlet managers for pre-opening schedule adjustments• Dealing with the outlets manager concerning outlets operating tools • Reviewed, adjusted, and updated all F&B SOPs and task breakdowns, and participated in preparing SWOT analyses of the F&B department

• Directed and controlled the operations of all restaurants and related businesses, ensuring adherence to standards and budgetary guidelines• Assisted in menu design, recipe development, and strategic planning to meet company targets and objectives• Coordinated with the head office to establish targets, KPIs, and policies, analyzing daily sales reports and implementing corrective measures• Managed purchase orders, inventory, and expenses to increase profitability while maintaining quality standards• Oversaw F&B operations, ensuring compliance with health and safety regulations and minimizing food waste and theft• Evaluated guest satisfaction and competitor trends to enhance the company's image and competitive advantage• Recruited, trained, motivated, and evaluated team members, providing effective leadership and disciplinary measures when necessary• Maintained excellent customer service and resolved complaints promptly to ensure customer satisfaction• Provided feedback and support to outlet managers, monitoring performance and implementing improvement strategies• Reviewed monthly P&L reports to achieve financial and operational objectives • Suggest proposals for fixed and variable expenses management to increase profitability• Assist in maintaining and developing new standard recipes in collaborations with the head chef• Provide effective leadership to the F&B teams to ensure targets are met and exceeded both for the organizational and for their own career progression. • Monitoring the activities and trends of the competitor restaurants and keep up to date with the international trends in order to ensure the competitive advantage of the company

• In charge of overall operations of the business• Invent the franchise department, created the franchise Manual and company guideline.• Manage and maintain the annual budgets and forecast for the short- and long-term functional goals• Responsible for any project along studies and budgeting, feasibility reviewing, project management…etc. • Discussing with the owners the yearly business plan budget and forecast • Setting up the expansion plan of the company which improve the business unit and develop our brand growth across the region• Leading the franchise meetings and discussions• Holding periodical meetings with the owners, accounting department, cost controller, and purchasing regarding the quarterly result of the business.• Reviewing the income and expenditures of the company and determining what is still required for the company to excel in its operations• Work closely with the accounting, purchasing, store, and cost control in order to maintain the assigned cost standard, store stock turnover and to increase the profitability of the business unit• Identify customers’ needs and respond proactively to all of their concerns and resolving different issues regarding the quality of service, customer satisfaction, and quality of food• Stay up to date with the latest market trends and customer requirements• Effectively communicate the food & beverages divisions strategies, objectives and performance expectations • Carrying out actions to improve the appearance of the property and employees as well as establishing relevant actions that meet guests’ expectations• Providing a work environment that creates positive energy for the employees• Ensuring that every function in the food and beverage department is implementing the service guidelines & company policies and procedures

Preparing annual budgets and forecast for the short and long term functional goals Preparing the annual business plan and ensuring that food and beverages are adequately represented Recruiting employees for different positions as per the company standardsConducting a daily brief with team members on current key activitiesEvaluating changes in guest needs, the guest mix and competitive set in order to recommend appropriate Product /service and operational changes as necessaryDeveloping food and beverage strategiesAnticipating and addressing guest issues and establishing proactive processes to promote guest satisfactionCoordinating between the organizational and administrative functions in all areas of the Food and Beverage department to ensure the execution of the strategy and compliance with the organizational standardsCoordinating with the franchisees operations teamMonitoring and providing assistance to ensure successful restaurant opening activities Assisting in handling all customer service issues for FranchiseesResponsible for franchise restaurant adherence as well as the standards and proceduresMonitoring the product, staffing, training, safety and sanitation.Conducting quarterly audits which include formal results presentation and action plan for store’s improvementMonitoring that the restaurant maintains a high level of store sanitation and cleanliness, e.g. cleaning schedules, hygiene training, etc…Coordinating with executive chefs in the development of menusReviewing, auditing and analyzing monthly P&L - achieving financial and operational objectives by Budget, scheduling expenditures, analyzing variances, managing quality and cost controlMonitoring the activities and trends of competitor restaurants and bars in order to be up to date with international trendsAssisting in implementing operating methods and procedures designed to eliminate production problems and improve product quality

Participating Participating in the preparation of the Annual Business Plan in coordination with the senior management of the company.Holding periodical meetings with members of the executive management for planning financial and operational conceptsSetting the yearly budget of the companySetting the yearly goals and objective of the company Reviewing all the income and expenditures of the company and determining what is still required for the company to excel in its operations.Running day to day operation of the businessDealing with the cost control and the store keeper when it comes to the monthly inventory & logistic operation Handling 5 different outlets in different locationsControlling the food and beverage cost of the companyCommunicating with the cost control concerning the weekly flash cost and the end of month cost, new menus cost, event menus cost, etc… Communicating with the cost control regarding outlets’ menu engineerCommunicating with the cost control and the purchasing manager concerning the yielding cost testHiring new staff for the companyHandling a company operating budgetSupervising and setting up the basic training programs of the outletsEnsuring that the standard of hygiene is maintained in all outlets and that the kitchen complies with health and safety regulationSetting the yearly promotional plan for all the outlets Providing a work environment that creates positive energy

Negotiating with the General Manager new strategies for the F&B department and all issues related to the F&B departmentEnsuring that every employee is aware of the operational goals and aware of the F&B promotionsResponsible for the yearly target of the F&B departmentManaging budgets as well as financial plans and the yearly business plan of the F&B departmentMaintaining statistical- financial records by increasing the F&B revenue and decreasing the F&B department expensesSupervising Cost Control to guarantee a cost according to the financial targets, ( recognize price increases and adjustment if necessary)Communicating with the cost control & finance department for the food and beverage monthly inventory and costMaking sure that discounts and complimentary are administered and approved according to the internal policy Setting up new food set menus, A La carte, French menus, wine lists and beverage listsPlanning the yearly & monthly F&B outlets’ promotionsDealing with the customers’ queries and complaintsControlling Food and Beverage quality in coordination with the head chef and purchasing managerSetting up the monthly and yearly training plan of the F&B department Interviewing new employeesHandling catering requests outside the hotelCommunicating with the sales department concerning any special request that is related to the F&B department

Promote and market the business; setting up the new strategies of the F&B department;Ensure that every single employee is aware of operational goals and aware of the F&B promotions;Report and discuss with the general manager all issues related to the F&B department;setting up the annual target of the F&B department;Manage budgets as well as financial plans and the yearly business plan of the F&B department; Maintain statistical-financial records by increasing the F&B revenue and decreasing the F&B expenses; Supervise Cost Controller to guarantee a cost according to the financial targets, to recognize price increases and adjustment if necessary;Communicate with the cost control & finance department for the food and beverage monthly inventory and cost;Recruit and monitor relevant staff for their specific operations; Set up new food set menus, A La carte, French menus, wine lists and beverage lists; Plan the yearly & monthly F&B outlets’ promotions;Deal with the customer queries and complaints;Control Food and Beverage quality in coordination with the head chef and purchasing manager.Set up the monthly and yearly training plan of the F&B department, Interviewing new employees.

 Responsible for the F&B department in the hotel; Responsible for 3 restaurant , room service, 6 meeting rooms and 1 ballroom Promote and market the business;  Negotiate with the General Manager new strategies for the F&B department; Ensure that every single employee is aware of operational goals and aware of the F&B promotions; Report and discuss with the general manager all issues related to the F&B department; Responsible for the yearly target of the F&B department; Manage budgets as well as financial plans and the yearly business plan of the F&B department;  Maintain statistical-financial records by increasing the F&B revenue and decreasing the F&B expenses;  Supervise Cost Controller to guarantee a cost according to the financial targets, to recognize price increases and adjustment if necessary; Communicate with the cost control & finance department for the food and beverage monthly inventory and cost; Make sure discounts and complimentary are administered and approved according to the internal policy; Recruit and monitor relevant staff for their specific operations;  Set up new food set menus, A La carte, French menus, wine lists and beverage lists;  Plan the yearly & monthly F&B outlets’ promotions; Deal with the customer queries and complaints; Control Food and Beverage quality in coordination with the head chef and purchasing manager. Set up the monthly and yearly training plan of the F&B department. attending the weekly credit meeting attending the weekly sales meeting and presenting the food & beverage strategy preparing the annual budget of the food & beverage department providing the training plan of the food & beverage department preparing the yearly business plan of the food and beverage department controlling the monthly inventory in coordination with the cost control and chief stewarding