Jihad Bassil

• Oversee hotel operations, ensuring efficiency across all departments.
• Drive revenue growth through strategic sales, pricing, and cost control.
• Enhance guest satisfaction by maintaining high service standards.
• Develop business strategies to increase occupancy and profitability.
• Manage budgets & financial performance to optimize profitability.
• Lead & train teams, fostering a high-performance service culture.
• Implement marketing & sales initiatives to boost brand visibility.

• Oversaw operations for a large eco-resort and an urban hotel with diverse facilities, ensuring
seamless management and profitability.
• Increased revenue by implementing targeted sales strategies for NGOs, corporate clients, and
government contracts.
• Optimized guest experience by tailoring services to each property's unique identity—eco-friendly
hospitality at Masheda Palms and vibrant city stays at Alure Hotel.
• Led restructuring & training initiatives to enhance operational efficiency, staff performance, and
service quality.
• Maximized event revenue by leveraging Masheda Palms' multiple venues and Alure's conference
spaces, restaurants, and nightclub.
• Strengthened brand positioning through strategic marketing, partnerships, and guest engagement.
• Implemented cost-control measures, increasing profitability while maintaining high service standards.
• Enhanced sustainability practices at Masheda Palms, aligning with eco-tourism trends and responsible
hospitality.

• Restructured all departments and implemented new PMS, recruited, trained, evaluated, and
promoted staff.
• Set new strategies with a high sales focus on all NGOs, improved quality service, and followed up with
the daily operation.
• Improved guest satisfaction.

• Generated and negotiated new business opportunities, evaluated markets, competition, trends, and
historical data, formulated and mobilized innovative strategic plans to guarantee the maximum level
of image, visibility, and guest satisfaction.
• Analyzed operational and financial performance, budgets, proposals, generated action plans, and
operative decisions to increase sales and bottom-line performance.
• Followed up with the daily operation, guest satisfaction, and staff training.

• Established hospitality outlets and business plans by surveying demand, identifying and evaluating
competitors, preparing financial, marketing, and sales projections, analyzing and estimating
• Prepared strategic annual forecasts and budgets, analyzing variances, initiating corrective actions,
establishing and monitoring financial controls, and developing and implementing strategies to
increase average meal checks
• Implemented marketing, advertising, public and community relations programs, evaluated program
results, identified and tracked changing demands, and controlled purchases and inventory
• Maintained daily operations by establishing policies and standard operating procedures,
implementing production, productivity, quality, service standards, and determining and implementing
system improvements
• Monitored, evaluated, and audited food, beverage, and service quality and maintained high standards
of food circulation between the central kitchens and the outlets

• Led the hotel's pre-opening, opening, and renovation projects, from the early stages of the
construction layout phase to launching the operation, with a keen eye on ensuring the best quality at
the best price.
• Directed and coordinated the hotel's financial and budget activities, established policies, goals,
objectives, and procedures for each department, and managed staff by preparing work schedules and
assigning specific duties.
• Monitored businesses and agencies to ensure efficient and effective service delivery while staying
within budgetary limits.
• Reviewed financial statements, project reports, and other performance data to measure productivity
and goals achievement and to determine areas needing cost reduction and program improvement.
• Established and implemented a training program in the hotel, assigned or delegated responsibilities
to subordinates, and established internal control procedures.
• Negotiated contracts with suppliers and distribution with maintenance, janitorial, food and
beverages, and security providers.
• Established marketing plans such as organizing promotions, advertising the hotel, working out deals
with tour operators, and using any needed media support to portray the hotel's image.
• Established administrative and operational systems, manuals, policies, and procedures.

• Generated and negotiated new business opportunities, evaluated markets, competition, and trends,
formulated and mobilized innovative strategic plans to guarantee the maximum level of image,
visibility, and guest satisfaction.
• Analyzed operational and financial performance, budgets, proposals, and generated action plans and
operative decisions to increase sales and bottom-line performance.
• Organized, coordinated, and assumed full responsibility for the daily operation of the hotels and
convention center, set priorities, activated methodologies, and created plans for work flow and
delegations throughout all departments.
• Conceived design, planned, and administered development, sales, and marketing strategies after a
thorough assessment of needs, coordinated all components to accomplish objectives.
• Instituted and monitored properties and corporate standards, policies, and procedures to be in
compliance with organizational goals.
• Interviewed, directed, and served as a continual training source of staff, maintained open channels of
communication to result in optimum delivery of service, the promotion of team concepts and synergy
within positive working environments, and responsible business development.
• Established administrative and operational systems, manuals, policies, and procedures.