Profile:

Communicative and highly sociable

Organized

Fast learner

Ambitious

Responsible

Objective:

Seeking a challenging position within the food & beverage senior management level where I can excel in this field and utilize my skills to benefit start-up F&B outlets, or restructure, re-model existing ones. I possess a multi cuisine experience such as Lebanese Traditional, Italian, Greek, Japanese, Chinese, Indian, Iranian, and International Buffet.

Education:

November 2015 Columbus University, picayune, Mississippi, USA

MBA (Maters of Business Administration)

May 2013 Columbus University, picayune, Mississippi, USA

BBA (Bachelor of Business Administration)

1997-2000 (AUT) American University of Technology, Achrafieh

Hotel management under graduate

1993-1996 Amlieh High school

Baccalaureate Degree (Math)

Working Experience:

August 2019 to present

MAPCO Group, Khobar, KSA

Director of Operations Handling 3 franchise brands and 3 local brands with 11 restaurants more than 250 Staff and opening new area in Riyadh

August 2018 till August 2019

Al Mohaideb Group, Riyadh, KSA

General Manager for the Altakhasosi Conference and Banqueting, working on up scaling the services and presentation in addition setting the catering department for private and corporate

October 2017 till August 2018

Pure star company, Riyadh, KSA

Working as Director Operations Setting the company SOP and organizational chart. In charge for the operation of Nutrition shop (7 stores) selling protein supplements along with 2 Canadian fast food Chains (Mr. Sub 6 branches and Extreme pita 3 Branches) setting up central ware house and procedures

October 2016 Till October 2017

Tiara 5 star hotel, Riyadh, KSA

Working as Director of Food and Beverage operating and organizing Tiara Hotel operation where we lunched the outside catering and changed all the menus of the outlets and Banqueting with the help of the chef

February 2016 till November 2016

Belajio Resort, Jeddah, KSA

Working as operations manager running 3 outlets and banquet hall and preparing for 2 new restaurants opening (architecture, design, kitchen setup, concept building, recruitment,..)

February 2013 till February 2016

Al-Mathaaq Hospitality, Jeddah, KSA

Working as a catering manager and Brand manager of Margherita Italian restaurant but, started as Restaurant manager of Semsom restaurant franchise, promoted to brand manager in December 2013 to handle all the expansion and communications with the franchise and franchisee. In October 2014 promoted to Catering manager to start setting up a catering department for the company

December 2011 till January 2013

Wraps & Crepes Snack, Beirut, Lebanon

Owned and operated

April 2011 till October 2011

Zyara Café, Dubai, UAE

Working as outlets manager where I am setting on the standard and procedures of the restaurant and on organizing the central kitchen and warehouse. I am helping the owners to move the restaurant from private home style business to a standardized company with expansion plan.

September 2010 till March 2011

Sushi Ko, Lebanon

Worked in a position of Outlet manager in-charge of ABC branch and then Verdun Branch.

Sushi ko Is the Biggest Japanese chain in Lebanon with 4 branches, central kitchen and delivery center.

March 2009 till October 2009

Four Points by Sheraton le Verdun, Beirut, Lebanon

Worked in a position of Outlets manager in-charge of all F&B department with 3 Outlets (Bistro, Blue Patio and Lounge bar), Room service and Banquets where I am taking care of operation and administration including menu planning and marketing plans to payroll, recruitment and organization. I got 3 trainings in past 6 month (service culture phase 1, service culture phase 2 and HACCP Training).

August 2007 till February 2009

Laguna Eastern, Al khoubar, K.S.A.

Brought in the capacity of General Manager to handle the Restaurant Project Management, from Construction time to pre-opening stage, including setting-up the pre-opening operation and administration of the services and facilities, such as circulation areas, kitchen and preparation areas, delivery areas, stores, guest areas and common service areas. Assisted designers on the area programs of each section in terms on space allocation, requirement standards and other related issues that matter for operations.

During this period, I was also responsible for organizing the purchasing, accounting, HR, operations and marketing of the restaurant. Planned the Launching event, sourced out suppliers, designed and tested menu recipe with executive chef, hired and trained staff, wrote up the standards operating procedures for service and operation staff and ensured constantly the 50 staff adhere to them. After successful opening of the restaurant, handled the day-to-day management of the restaurant and achieve high sales records due to strong marketing initiatives made externally and internally by the management system which I have applied.

August 2006 till June 2007

Bardo café and lounge, Beirut

A new concept of lounge and restaurant opening for breakfast lunch and dinner then changes to a pub. I was the opening manager where I put the system and training in place after I worked on decorations and concept

May 2005 till June 2006

Zorba Greek & casual Restaurant, Kuwait.

Worked in the position of Restaurants General Manager. Brought in to change the current restaurants system and apply new standards from Greek to American casual restaurant and change the concept in 6 months.

Jan 2004 till May 2005

The Palms Beach Hotel & Spa, Kuwait.(Pre-opening Team)

Started as Restaurants Manager and reports directly to the Director of F&B and Operation. My role was to handle the responsibility of pre-opening, setting up and managing 4 outlets including room service. I was given an additional assignment after 6 months as Acting Banquet and Conference manager to assist the management in building the standards and sales system. During this Combo assignment I learned to work under pressure and be able to achieve targets under a stressful environment.

Nov-2001 till Nov-2003

Crowne Plaza Hotel (Kuwait)

Started as a captain and promoted to a head waiter after 3 months of employment. At the end of 2002 I got promoted to Ass. Restaurant Manager in-charge of a up-class Iranian restaurant. Attendant many trainings such as CTC, GTC, AFNA, Fire training, first aid, Mystery shopper…

1998-2001: Americana (T.G.I.Friday's), Beirut, Lebanon

Started as a waiter then promoted to In Store Trainer, Floor supervisor. Cross trained in all restaurant fields and stations. Attendant many trainings such as IST, NSO, Cross training…..

Summer 1997

All Fresh Pasta, Beirut, Lebanon

Waiter and Delivery.

Other Skills:

Computers: ACAD, Word, Excel, Power point, 3D Studio, internet, Fidelio, Micros, Omega and ready to learn any hospitality programs

Academic: English language, Arabic as a foreign Language and translation.

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