مروان ولي الدين

Leading commercial strategy and business performance for a high-volume catering
operation.
• Developed and executed commercial strategies that increased annual catering
revenue by 15% through new client acquisition and upselling.
• Expanded B2B and corporate client base by 25% by tailoring menus/packages
to market trends (e.g., health-conscious, premium offerings).
• Negotiated and secured key contracts with hotels, and corporate clients,
improving profit margins
• Reduced food and supply costs through vendor negotiations, waste reduction
programs, and inventory optimization.
• Streamlined service operations by implementing Online ordering & tacking
portel, cutting delivery times while maintaining quality.
• Ensured compliance with food safety standards (e.g., HACCP, ISO 22000)
across all catering contracts.
• Leveraged bilingual fluency (English/Arabic) to build relationships with
multinational clients, resolving escalations and boosting retention.
• Led cross-functional teams (culinary, logistics, sales) to launch new catering
projects, driving customer satisfaction growth.
• Managed a team of 120 staff, improving productivity through training and
performance metrics.
• Reported directly to senior leadership on P&L, market trends, and strategic
growth opportunities.

• Set up and established the industrial catering department at OAK Hospitality Group from the ground up, including department operating budgets, SOPs, policies, staffing, health & safety policies, etc.
• Orchestrated full mobilization for catering & life support facilities in the NEON OAK village 1 VIP facility, serving over 1000 VIP man-days.
• Managed day-to-day operations in several projects across KSA, including logistics, food production & storage units in AL ULA, Riyadh, NEOM, providing full facility management services and high-end banqueting services to clients.
• Prepared, negotiated, and successfully submitted RFQs for several mega projects in KSA such as AL FANAR Neom project, SATCO NEOM project, MASIC Riyadh project, AL FANAR RedSea Projects, and others.
• Ensured the provision of the best catering operations and designated services to clients.
• Successfully managed operations while meeting budgetary targets and adhering to KPIs and business policies across finance, HR, administration, and operations.
• Negotiated competitive contracts with suppliers, leveraging local resources to minimize costs and maintain a robust supplier base.
• Led recruitment, training, and performance appraisal processes to cultivate a high-performing team.
• Collaborated with business development to update market intelligence reports, identifying opportunities, and monitoring competitor activity.
• Oversaw procurement processes, including purchase requisitions and contracts for supplies and equipment.
• Developed tenders, managed budget exercises, and monitored expenses while ensuring compliance with quality management standards.
• Scheduled staff across multiple locations and executed new operational strategies efficiently.
• Analyzed market data to inform strategic decision-making and identify potential clients and partners.
• Cultivated relationships with existing and prospective clients to understand their needs and preferences.
• Formulated strategies to maintain a competitive edge in the market and ensure compliance with industry regulations and standards.
• Provided regular reports to senior management and stakeholders, highlighting achievements, challenges, and opportunities for business development.

• Developed and operated multiple camps accommodating 25, 000 employees with
catering facilities in Riyadh and across KSA.
• Established the facility management division within a year, holding full planning,
operating, HR, and P&L responsibility.
• Coordinated building space allocation, layout, communication services, and facility
expansion.
• Managed the development and maintenance of the groups camps, offices, and
residential properties.
• Oversaw cleaning and maintenance of facilities, ensuring compliance with health and
safety regulations.
• Supervised menu planning, procurement, stock control, and staff management to
maintain high-quality service and food standards.
• Liaised with catering managers to ensure adherence to health and safety regulations
and hygiene standards.
• Developed and operated multiple camps.
• Successfully managed menu planning, procurement, and stock control.
• Conducted hazard assessments for all workplace processes.

• Recruited to plan and direct the opening of four high-volume concept institutions.
• Managed all per-opening activities including vendor relations, purchasing, equipment,
operations, staff recruitment, and training.
• Led menu development and costing, ensuring alignment with client expectations and
budget.
• Held full P&L and operating responsibility for four locations with 3200+ clients,
designing budgeting, expense control, and month-end reporting systems.
• Developed catering operations within budget constraints, maintaining high standards of
service and food quality.
• Ensured accurate completion of all relevant paperwork, including accounts preparation
for client invoicing.

Experienced operations manager adept at leading teams, optimizing resources, and ensuring adherence to quality standards and budgetary constraints. Skilled in supplier negotiations, personnel management, and market analysis to drive business growth and eficiency in the hospitality and catering industry.

Key Responsibilities:
• Set up and established the industrial catering department at OAK Hospitality Group from the ground up, including department operating budgets, SOPs, policies, stafing, health & safety policies, etc.
• Orchestrated full mobilization for catering & life support facilities in the NEOM OAK village 1 VIP facility, serving over 1500 VIP Clients per day.
• Managed day-to-day operations in several projects across KSA, including logistics, food production & storage units in AL ULA, Riyadh, NEOM, providing full facility management services and high-end banqueting services to clients.
• Prepared, negotiated, and successfully submitted RFQs for several mega projects in KSA such as AL FANAR Neom project, SATCO NEOM project, MASIC Riyadh project, AL FANAR RedSea Projects, and others.
• Ensured the provision of the best catering operations and designated services to clients.
• Successfully managed operations while meeting budgetary targets and adhering to KPIs and business policies across finance, HR, administration, and operations.
• Negotiated competitive contracts with suppliers, leveraging local resources to minimize costs and maintain a robust supplier base.
• Led recruitment, training, and performance appraisal processes to cultivate a high performing team.
• Collaborated with business development to update market intelligence reports, identifying opportunities, and monitoring competitor activity.
• Oversaw procurement processes, including purchase requisitions and contracts for supplies and equipment.
• Developed tenders, managed budget exercises, and monitored expenses while ensuring compliance with quality management standards.
• Scheduled staf across multiple locations and executed new operational strategies eficiently.
• Analyzed market data to inform strategic decision-making and identify potential clients and partners.
• Cultivated relationships with existing and prospective clients to understand their needs and preferences.
• Formulated strategies to maintain a competitive edge in the market and ensure compliance with industry regulations and standards.
• Provided regular reports to senior management and stakeholders, highlighting achievements, challenges, and opportunities for business development.

• Established the catering department at OAK Hospitality Group, including the
development of departmental operating budgets, Standard Operating
Procedures (SOPs), policies, staffing arrangements, and health and safety
protocols.
• Spearheaded RFQ submissions for 75MSAR+ catering contracts across NEOM,
AL FANAR, and Red Sea projects, leveraging market insights to outperform
competitors.
• Launched VIP catering operations at NEOM OAK Village, serving 1, 500+ high
profile clients daily, while securing partnerships with SATCO, MASIC, and AL
FANAR.
• -Reduced procurement costs by 18% through localized supplier negotiations,
ensuring budget adherence for 10+ projects in Riyadh, AL ULA, and NEOM.
• Collaborated with BD teams to refine market intelligence reports,
identifying 5+ untapped opportunities in KSAs luxury catering segment.
• -Ensured exceptional catering operations and services to clients, consistently
meeting and exceeding performance targets.
• Negotiated competitive contracts with suppliers, leveraging local resources to
minimize costs and establish a robust supplier base.
• Cultivated relationships with existing and prospective clients to understand
their requirements and preferences.

• Prepared the full mobilization plan for catering, life support & facilities management in the RedSea Development Company project, Yanbu area, serving over 16, 000 clients per day.
• Oversaw Daily Operations: Managed and supervised all aspects of facility operations, including maintenance, cleanliness, security, and utilities management. Ensured compliance with safety and regulatory standards, maintaining a safe and eficient environment for all stakeholders.
• Implemented Cost-Efective Measures: Identified opportunities for operational eficiencies and implemented cost-saving initiatives that reduced expenses while maintaining high standards of quality and service delivery. Achieved significant savings in operational costs without compromising on facility upkeep or service levels.
• Vendor Management and Contract Negotiation: Established and maintained relationships with vendors and service providers. Negotiated contracts to secure competitive pricing and favorable terms for facility services, ensuring cost efectiveness and high service quality.
• Managed day-to-day operations in several projects across KSA, including logistics, food production & storage units in AL ULA, Dammam, AL Madinah, where full Facility management services, including high-end banqueting services, were provided to clients such as Habitats Hotels AL Ula, Banyan Tree AL Ula, Sixth Sense Umluj, and others.
• Ensured the provision of the best catering operations and designated services to the client.
• Successfully managed operations while adhering to the agreed-upon budget and ensuring adherence to KPIs and all business policies and procedures of finance, HR, administration, and operations.
• Negotiated competitive contracts with suppliers and utilized local suppliers to the greatest extent feasible to cut costs and maintain a supplier base to satisfy contractual obligations and avoid shortages.
• Led a team of 370 professionals, overseeing recruitment, training, and performance appraisal.
• Coordinated with the business development department to update market intelligence reports and identify opportunities.
• Developed tenders, managed yearly budget exercises, and ensured compliance with quality management standards.
• Ensured that all work was performed following QP policy and procedures, as well as assuring compliance with quality management system (QMS), ISO 9001, ISO 22000, and HSE standards requirements.
• Managed staf and stafing schedules, inventory, menu development, and layout.
• Daily scheduling of all employees in diferent work locations.

Key Achievements:
• Grew business revenue within a year.
• Mobilized & commissioned a 4000sm central production facility (central kitchen, central laundry, central stores).
• Implemented energy-saving initiatives that resulted in a 15% reduction in utility costs annually.
• Streamlined maintenance processes, decreasing downtime by 20% and improving overall facility reliability.
• Successfully renegotiated service contracts, saving the company 10% on annual facility service expenditures.
• Implemented a comprehensive safety training program, leading to a 30% reduction in workplace incidents
• Developed and maintained facility equipment preventive maintenance program.
• Performed hazard assessment for all workplace processes.
• Developed and executed all new operations eficiently.

• Prepared the Comprehensive Mobilization Plan for Catering, Life Support, and
Facilities Management

• Oversaw and managed the hosting of high-end banquets to provide customers with an excellent experience for special events, weddings, VIP events, corporate functions, etc.
• Planned the venue layout according to the number of guests and the type of event, including menu requirements.
• Determined the number of table waiters and servers required and supervised the layout plan for the placement of tables, chairs, cutlery, plates, glasses, table linens, centerpieces, heating lamps, serving utensils, and carving stations.
• Grew and expanded the catering business from the existing client base and attracted new potential clients.
• Coordinated logistical planning for various styles and sizes of events.
• Created and prepared accurate catering proposals for potential customers, ensuring that the catering ofer matched the profile of the event in terms of product selection and budget.
• Provided weekly and monthly sales activity reports and created and implemented a catering sales plan addressing revenue, customers, and markets.
• Worked closely with the production department and outside vendors to ensure events were executed to the guests highest expectations.
• Enforced correct procedures for menu preparation and area cleanliness.
• Recruited, trained, and supervised staf for 150+ guest service.
• Coordinated with the business development department to continuously update area market intelligence reports as needed, covering competitor activity and identifying potential business opportunities.
• Created accountability for company policies and regulatory requirements.
• Responsible for scheduling, training, and managing all staf event set up, execution, clean up, and follow-up of corporate meetings and social events.
• Directed client interaction event planning from beginning to end and managed the budget and set the operational cost for each event, collaborating with employees.

Key Achievements:
• Created accountability for company policies and regulatory requirements.
• Grew and expanded the catering business.
• Provided weekly and monthly sales activity reports.
• Direct client interaction to meet & exceed requirements and expectations.

• Successfully managed operations area while adhering to budget and KPIs, overseeing Finance, HR, Administration, and Operations policies and procedures.
• Ensured uninterrupted operations, food production, and FM services during the COVID-19 pandemic lockdown, meeting client requirements.
• Managed day-to-day operations across multiple projects in Iraq, including logistics, food production, and procurement.
• Executed catering and life support contracts for clients such as Oilserve, ENI, Iraqi Drilling Company, and Weatherford.
• Negotiated competitive contracts with suppliers, utilized local suppliers, and managed logistics and storage of food supplies.
• Reviewed, monitored, and approved purchase requisitions and contracts for catering equipment.
• Developed commercial and technical tenders, contract procedures, and yearly budgets.
• Ensured compliance with QAQC, SOP procedures, ISO 9001, ISO 22000, and HSE standards.
• Managed staf schedules, inventory, menu development, and layout, and maintained POS database and QuickBooks.
• Prepared operations procedures and training manuals, and conducted daily scheduling of 170 staf members.
• Conducted client meetings for business development purposes.

Key Achievements:
• Managed and executed several catering, FM, and life support contracts.
• Developed commercial and technical tenders and contract procedures.
• Successfully handled menu planning, procurement, and stock control.
• Prepared operations procedures and training manuals.
• Eficiently developed and executed all new operations.
.

• Oversaw and managed the hosting of high-end banquets to provide customers
with an excellent experience for special events, weddings, VIP events, corporate
functions, etc.
• Planned the venue layout according to the number of guests and the type of
event
• Grew and expanded the catering business from the existing client base and
attracted new potential clients.
• Coordinated logistical planning for various styles and sizes of events.
• Created and prepared accurate catering proposals for potential customers,
ensuring that the catering offer matched the profile of the event in terms of
product selection and budget.
• Provided weekly and monthly sales activity reports and created and
implemented a catering sales plan addressing revenue, customers, and markets.
• Worked closely with the production department & outside vendors to ensure
events were executed to the guests highest expectations.
• Directed client interaction event planning from beginning to end and managed
the budget and set the operational cost for each event.

• Successfully managed operations area while adhering to budget and KPIs,
overseeing Finance, HR, Administration, and Operations policies and
procedures.
• Ensured uninterrupted operations, food production, and FM services during the
COVID-19 pandemic lock-down, meeting client requirements.
• Managed day-to-day operations across multiple projects in Iraq, including
logistics, food production, and procurement.
• Executed catering and life support contracts for clients such as Oilserve, ENI,
Iraqi Drilling Company, and Weatherford.
• Negotiated competitive contracts with suppliers, utilized local suppliers, and
managed logistics and storage of food supplies.
• Reviewed, monitored, and approved purchase requisitions and contracts for
catering equipment.
• Developed commercial and technical tenders, contract procedures, and yearly
budgets.
• Ensured compliance with QAQC, SOP procedures, ISO 9001, ISO 22000, and
HSE standards.
• Managed staff schedules, inventory, menu development, and layout, and
maintained POS database and QuickBooks.
• Prepared operations procedures and training manuals and conducted daily
scheduling of 170 staff members.
• Conducted client meetings for business development purposes.

• Developed and operated multiple camps accommodating 25, 000 employees with catering facilities in Riyadh and across KSA.
• Established the facility management division within a year, holding full planning, operating, HR, and P&L responsibility.
• Coordinated building space allocation, layout, communication services, and facility expansion.
• Managed the development and maintenance of the groups camps, ofices, and residential properties.
• Oversaw cleaning and maintenance of facilities, ensuring compliance with health and safety regulations.
• Supervised menu planning, procurement, stock control, and staf management to maintain high-quality service and food standards.
• Liaised with catering managers to ensure adherence to health and safety regulations and hygiene standards.

Key Achievements:
• Developed and operated multiple camps.
• Successfully managed menu planning, procurement, and stock control.
• Conducted hazard assessments for all workplace processes.
• Eficiently developed and executed all new operations.

• Recruited to plan and direct the opening of four high-volume concept institutions.
• Managed all pre-opening activities including vendor relations, purchasing, equipment, operations, staf recruitment, and training.
• Led menu development and costing, ensuring alignment with client expectations and budget.
• Held full P&L and operating responsibility for four locations with 3200+ clients, designing budgeting, expense control, and month-end reporting systems.
• Developed catering operations within budget constraints, maintaining high standards of service and food quality.
• Ensured accurate completion of all relevant paperwork, including accounts preparation for client invoicing.

Key Achievements:
• Successfully managed four site openings within 12 months, delivering projects on time and within budget.
• Improved management/labor relations and reduced employee turnover, enhancing overall operational eficiency.

WORKED AS AN Executive Chef in Sanaa, Yemen FROM 03/2009 till 01/2011

WORKED AS Executive Chef/Restaurant Operation Manage in Jeddah, Saudi Arabia from 08/2006 till 02/2009
• INTRACS CATERING COMPANY

-Grew business revenue within a year.
-Mobilized & commissioned a 4000sm central production facility (central kitchen, central laundry, central stores).
-Implemented energy-saving initiatives that resulted in a 15% reduction in utility costs annually.
-Streamlined maintenance processes, decreasing downtime by 20% and improving overall facility reliability.
-Successfully renegotiated service contracts, saving the company 10% on annual facility service expenditures.
-Implemented a comprehensive safety training program, leading to a 30% reduction in workplace incidents
-Developed and maintained facility equipment preventive maintenance program.
-Performed hazard assessment for all workplace processes.
-Developed and executed all new operations efficiently.
-Created accountability for company policies and regulatory requirements.
-Grew and expanded the catering business.
-Provided weekly and monthly sales activity reports.
-Direct client interaction to meet & exceed requirements and expectations.

-Successfully renegotiated service contracts, saving the company 10% on annual facility service expenditures.
-Implemented a comprehensive safety training program, leading to a 30% reduction in workplace incidents
-Developed and maintained facility equipment preventive maintenance program.
-Performed hazard assessment for all workplace processes.
-Developed and executed all new operations efficiently.
-Created accountability for company policies and regulatory requirements.
-Grew and expanded the catering business.
-Provided weekly and monthly sales activity reports.
-Direct client interaction to meet & exceed requirements and expectations.