Raymond Haddad

• Acted as chief consultant for all hospitality management training programs.
• Designed and delivered training modules and workshops for high level executives.
• Provided executive coaching for students in entry, mid and senior level management positions.
• Conducted seminars for entrepreneurship and innovation for students across all levels.

• Revised and oversaw hospitality training / policies and procedures for the entire Palace staff including main service, HR, project operations, leadership, and soft skills.
• Established a new channel of profitability by spearheading the establishment of an agricultural operation that radically changed land use and resulted in new sales channels in the local market.
• Cut significant purchasing cost by generating produce (farm to table) for the Royal Family daily needs and operational necessities.
• Managed the office budget (procurement and negotiations) including 39 locations and Departments such as Secretarial, IT, HR, Maintenance.
• Attended to all Their Highness’s Private Logistic inquiries, including allocating monthly set budgets for new projects.

Took over since the soft opening of the company.
• Spearheaded the sale and opening of six franchising operations in Saudi Arabia, Qatar, and Jordan.
• Managed the operation of six restauration concepts ( Maya La Chocolaterie, Fire of Brazil, Jalapeno Charlies, Dash Coffee, Nrgize Drinks, Love Salad).
• Increased gross sales by 120% in a period of 8 months from joining.
• Proposed new logistics and HR policies to be implemented for better cost cutting and higher P&L balance.
• Created and oversaw new training SOPs for entire staff in areas of customer service, team leadership and upselling skills.

Duties & Responsibilities:
- Handling a staff of 280 employees plus the total operation, reporting to the Managing Director.
-Providing leadership & vision to the organization.
-Development of long-range annual plans.
-Overseeing preparation of annual report summarizing P & L.
-Employee recruitment, development, training, & screening.
-Implementing policies & procedures.
-Overseeing the annual budget & audit.
-Ensuring accurate quality of production.
-Insuring customer satisfaction & goal achievement Vs. Expectations.
-Maintaining the smooth operation in all branches.
-Completion & addressing all services in a timely fashion.
-Insuring continued growth.
-Overseeing annual sales reports.
-Forecasting sales & food costs.
-Conducting extensive SWOT analysis.
-Planning, directing, co-coordinating etc. etc. etc.

- Assistant Operations' Manager (F&B).
- Operations' Manager.
- Deputy General Manager.
Joined the hotel as an Assistant Operations Manager running the F&B
Department. Promoted to Operations Manager, then to Deputy General
Manager reporting to the General Manager.

• Championed the opening and launch of a new attached tower. Project deliverables were successfully achieved meeting required deadline.
• Designed a new rooftop bar concept and created a feasibility study accordingly. Concept was approved for launch.
• Led the strategic planning & execution of annual operating plans.
• Assisted the general manager with duties, monitoring policies and procedures and suggesting improvements.

Duties & Responsibilities :
-Strategic planning & execution of annual operating plans.
- Implementing business procedures.
-Controlling cost or expenditure.
- Maintain quality standards.
-Training employees.
-Budgeting.
-Preparing reports.
-Attending meetings.
- Forecasting sales & food costs.
-Achieving yearly sales targets & high-level standard of quality, service & value.
-Leading FOH & BOH managers to achieve goals & objectives.
etc. etc. etc.

- Headwaiter, Assistant Manager- Conference & Banqueting.
-C & B Manager.
- Assistant F&B Manager.

• Oversaw the operation of all food and beverage outlets, including storage and provision areas.
• Conducted the training and refresher classes for all F&B personnel in the correct procedures.
• Carried out inspections and monitored daily hygiene and work practices in both service and production under HACCP & FSMS

-Headwaiter, Assistant Manager- Conference & Banqueting.
-Restaurant Manager.

-Waiter- room service.
-Captain waiter- room service, Cavallino Italian restaurant.
-Supervisor- room service.
-Headwaiter, assistant manager- Cavallino Italian restaurant.

-Staff member.
- Team Leader.
-Assistant Manager.