I. Food and Beverage Manager
Crowne Plaza
Total years of experience :12 years, 6 Months
I. Food and Beverage Manager at Crowne Plaza hotel - Kuwait Dec 2012 -till present
Managing Al Baraka Grand ballroom 1800qm (pre-opening)
Fauchon Paris brand (Four restaurants, three retail shops and VIP catering)
Shabestan, Iranian brand (Rebranding Shabestan before selling it to Oman &Erbil)
Sakura, Japanese brand.
• Managing people (400 +)
• Managing guest experience (leading brand in the market)
• Managing financial returns ($ 18 million/year)
II. Food and Beverage Manager at Crowne Plaza hotel - Beirut Jun 2009 - Dec 2012
Managing banqueting of 11 meeting rooms & two events venues the biggest cater to 500 pax
All day dining restaurant
International roof top restaurant
Lobby lounge
Room service
Club floor lounge.
• Managing people (120 person)
• Managing guest experience (Heart beat results - meeting scoop excellence)
• Managing financial returns ($ 5million)
III. Conventions Manager (Sales/operation) at Crowne Plaza Hotel - Kuwait
Mar 2006 -June 2009
Start as Restaurant manager Rib eye steak house
Promoted to an Operation manager of Fauchon Paris Brand
Developed my career by moving to banquet and sales operations as Convention manager
IV. Restaurants Operations Manager at Le Bristol Hotel - Beirut
July 2005 - Feb 2006
• Managing all activities of the restaurants
• Achieve revenue goals by executing marketing and sales strategies as established in the business plan.
• Assist in the implementation of sales promotions and to take action to increase sales.
• Manage all F&B service staff and supervisors
• Foster and develop effective employee relations between kitchen production and service, as well as with other departments within the hotel
• Keep effective internal communications, including daily meetings with all staff to ensure optimum team work and productivity
V. Banquet Operation Manager at Holiday Inn - Beirut Feb2002 - Oct 2005
• Arranged for special occasions and events (Birthdays, conferences, weddings etc)
• Looked for creative ways to promote and execute strong guest relations activities and procedures with regular and VIP guests
• Checked regularly to ensure guests receive efficient, knowledgeable and courteous service, and high quality products
• Sold functions, such as meetings and seminars or weddings and special events
• Utilized leadership skills and motivation to maximize employee productivity and satisfaction