Achievements:✔ Set the operation action plan and work closer with executive committee by controlling the unnecessary overheads and decreasing the cost during the COVID 19 crisis and force majeure in order to keep safe our guests, staff and our hotel assets. ✔ Planned daily operations and managed staff of up to 230 employees.✔ Increased our occupancy up to 45 % 1st year to 60% and the year after budgeted 75% by increasing our segment % and proposing a social and attractive package with value for money. ✔ Increased overall quality assurance and guest satisfaction results with direct contact with guests, successfully enhanced our online rating 8.2 to 8.5. ✔ Contracted a yearly base business with a value of AED 7.5M (back to back groups 75 rooms daily). ✔ Negotiated with tour operator new markets for the hotel such as Europe and CIS which lead to contribution of 54 % of total leisure segment. And participate with international fair, exhibition and road show. ✔ Tabled the yearly budget 2020 of AED 45 M with increase for the 2nd year 20% in order to deliver our promises to our owner returns.✔ Increased our long-term yearly contract apartment renting by 25% out vs. 2019.✔ Increase our brand recall across the local community and government and received appreciation for our participation and handling big events such Fujairah festival with 8 biggest Arabic singers in our hotel. ✔ Leading Fujairah city market in F & B reputation with professional culinary team and increased our market share and revenue in a limited time.

Achievements: ✔ Lunching and running all F&B outlets as projected : All day dining restaurant with 450 seats extendible to 600 seats, Italian Restaurant , Ballroom capacity seats 500 gala style , Arabic and shisha lounge with 80 seats, lobby lounge coffee 60 seats extendible terrace 48 , room service , 5 meeting room with multi propose layout . Pool bar  Close the 1st year with neck to neck with yearly budget and food  Controlling overhead expenses with 62 service and kitchen team and controlling the food cost as per yearly budgeted 26%  Introducing culinary and theme (New Year’s Eve, Diwali) and collaboration with Fujairah TV Ramadan show for 30 days chef cooking class with celebrity. Training the pre-opening F&B team  Leading the ISO 22-2019 , 1st Hotel in Fujairah city ISO certified

Achievements: (As F & B In-charge – Golden Tulip HQ)✔ De-flagging and rebranding new hotel (Gloria Hotel Abu Dhabi and re-branding as Golden Tulip MENA).✔ Managed under stewardship Golden Tulip and Tulip Inn , Ras al-Khaimah and Golden Tulip Resort, Dibba, Oman ✔ Developed a synergy in both building and reducing expenses, and cost clustering 50% hotel operations in both Golden Tulip Abu Dhabi and 310 room inventory with 8 outlets ✔ Formulated and streamlined all F & B SOP’s for outlet and banquet, lunching and promoting the properties ✔ Developed a synergistic operation for food and beverage for both buildings with 5 minutes distance.✔ Served as part of the re-branding task force in cooperation with the regional office.

Achievements: ✔ Cluster and developed a synergistic operation for food and beverage with in both building with 5 minutes distance with 10 outlets outdoor catering and managing overhead 75 staffs. ✔ Reduced and controlled expenses and cost according to yearly budget. ✔ Developed the company brand guidelines and introduced new ideas. ✔ Developed all food and beverage outlets, devised the pre-opening F & B budget and marketing business plan. ✔ Grew catering operations and in 2 months lead the Sharjah catering operations too. ✔ Increased our market share by introducing attractive theme night and promotion.

Achievements: ✔ Cultivated a positive guest relationship. ✔ Upgraded all culinary offers. ✔ Led all F & B renovation of outlets and the banquet area. ✔ In-charge of yearly budget planning with 10% increase on the previous year. ✔ Controlled all food and beverage expenses and cost aspects with no compromise on quality.✔ Maximized revenues for all areas of the operation, through innovative marketing and promotional activities, focused customer research, creative and innovative menu’s and promotions, and development of new products services/features.

Achievements: ✔ Ensured maximum profits, planned, and marketed at the highest standard of service and quality, monitored equipment use and control, outdoor catering and dhow service, beverage service, restaurant service and food and beverage purchasing and HACCP. ✔ Spearheaded all the training plans and developing employees in all aspects of F&B Management, including budgeting, forecasting, marketing, and promotions, cost control and revenue generation.