Mariane الحداد

• Oversee end-to-end planning and execution of 50+ corporate events monthly for groups of 200 to 1, 200+ attendees, including conferences, business meetings, and large-scale client programs.
• Manage comprehensive event logistics including venue coordination, AV requirements, catering, floor plans, and staging across multiple simultaneous programs.
• Maintain budget trackers and financial documentation using advanced Excel functions including pivot tables to monitor and analyze spend.
• Coordinate with onsite AV/production teams and external service providers, ensuring delivery aligned with client expectations and standards.
• Serve as primary client and onsite point of contact throughout the event lifecycle, managing communication, expectations, and real-time problem-solving.
• Develop and maintain standardized SOPs, reporting tools, and operational documentation to ensure consistency and compliance.
• Train and onboard new team members on event processes, tools, and execution standards.
• Use AI tools to accelerate post-event reporting, data analysis, and stakeholder communications.

• Supervised daily food and beverage operations and onsite event execution for corporate programs of 300-500+ attendees.
• Tracked budgets and vendor payments, identifying and resolving discrepancies proactively.
• Managed real-time crisis situations and resolved operational issues before they impacted client experience.
• Trained and onboarded new team members on operational procedures and service standards.

• Managed F&B production and logistics for the conference centre, aligning culinary operations with event timelines and client expectations.
• Developed SOPs, operational checklists, and inventory management systems to improve consistency and compliance.
• Managed budgets, resource planning, and procurement across simultaneous programs.

• Led pastry R&D and full menu development for Babel, a high-end multi-location Beirut restaurant group, developing a Levantine-French plated dessert series using regional ingredients — including halva, molasses, sahlab, tahini, and kataifi — as functional structural components rather than decoration.
• Designed and executed seasonal menus across multiple restaurant locations, from concept through production.
• Sourced and integrated authentic regional ingredients based on ingredient behaviour and cultural relevance, working closely with suppliers across the Lebanese market.
• Partnered with the QA team to redesign ice cream production, eliminating cross-contamination risks and achieving full compliance across all sites.
• Managed food safety (HACCP), supplier relationships, purchasing, and pastry budget across all operations.
• Trained and supervised the pastry team across concurrent production schedules and multi-location service.

• Consulted on the creation and launch of a full pastry and bakery menu for an independent concept, developing original recipes tailored to brand positioning and client base.
• Managed product line expansion, quality standards, and consistency across all new offerings.

• Developed original recipes aligned with brand identity, conducted food cost analysis, and maintained production standards at scale.
• Implemented and managed HACCP protocols across the pastry section, focusing on flavour pairing and texture development.

• Executed high-volume production of oriental, French, and American pastry across large-scale catering events in Lebanon, managing inventory, equipment, and compliance standards.
• Redesigned existing pastry items with improved presentation, quality, and food safety compliance; mentored pastry assistants in technique and hygiene protocols.