Experience

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  Ubay club and restaurants

  Jun 2010 - Oct 2016

  As the Food & Beverage Operations Manager at UBAY Club & Restaurants Group, I played a pivotal role in driving the success of three distinct establishments by overseeing daily operations, managing catering events and banquets, and fostering an exceptional guest experience. My responsibilities extended across:La Table Fine: A French Gastronomic Restaurant where I collaborated with Executive Chef Jérôme Serres, a three-time Michelin-star recipient, to deliver an exceptional French culinary experience.Jap: A refined Japanese restaurant where I was integral to the pre-opening, opening, and post-opening processes with Chef Masato Okamoto from Kyoto since , curating a distinguished Japanese dining experience.Ubay Rooftop Lounge: Managed the unique ambiance and offerings of the Ubay Rooftop Lounge, establishing it as a premium nightlife destination.Catering and Banquets Management: I successfully planned and executed various banquets and catering events, ensuring flawless operations and memorable guest experiences.Achievements:End-to-End Operations: Oversaw operations across three distinct venues, focusing on consistently delivering exceptional guest experiences and maintaining each establishment’s unique character.Customer Relations: Cultivated strong relationships with guests, responding proactively to feedback and enhancing their experiences across all venues.Supplier and Vendor Management: Developed strategic partnerships with suppliers and vendors, securing high-quality ingredients, managing inventory, and negotiating favorable terms that supported profitability.Collaborative Menu Innovation: Partnered with renowned chefs to curate and innovate menus that upheld the highest culinary standards.Cost Management: Implemented cost-effective measures while maintaining service quality, contributing to sustained profitability. Show less As the Restaurant Manager at La Table Fine, I was responsible for all aspects of operations, including profit and loss management, staffing, training, customer service, inventory, and booking management. I led a team of 30 employees, fostering a culture of excellence and efficiency that enhanced service quality and cost control. My role also encompassed budgeting, menu planning, health and safety compliance, and ensuring a seamless and memorable dining experience for every guest, which contributed to the restaurant's sustained growth and profitability. Show less

  • Food And Beverage Operations Manager

    Apr 2014 - Oct 2016

  • Restaurant Manager

    Nov 2011 - Apr 2014

  • Restaurant Supervisor

    Jun 2010 - Nov 2011
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  Servyou

  Oct 2016 - Feb 2018

  Managing partner, food & beverage operations

  Managing Partner, F&B Operations at ServYouAs the Managing Partner at ServYou, I held a strategic leadership role, overseeing operations and management functions for three diverse concepts in Lebanon and two in Iraq. My focus was on sustaining the financial health, profitability, and growth of the organization while ensuring operational excellence across all venues.Achievements:Strategic Leadership & Decision-Making: Directed high-impact decisions that drove operational excellence, elevated customer satisfaction, and optimized business functions to meet long-term goals.Business Strategy & Financial Health: Developed and executed data-driven business strategies, ensuring financial stability and profitability through budget management, cost control, and effective resource allocation.Market Expansion & Innovation: Spearheaded expansion efforts into new regions and identified market trends, allowing ServYou to diversify its offerings and maintain a competitive edge in both Lebanon and Iraq.Stakeholder & Supplier Relations: Acted as a liaison between ServYou and external stakeholders, fostering strong relationships with suppliers and community leaders to secure favorable terms and build brand loyalty.Team Development & Culture: Cultivated a high-performing team culture focused on professional growth, operational consistency, and customer-first service, empowering staff at all levels to contribute to ServYou’s success. Show less

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  Disruptive entertainment group

  Feb 2018 - Feb 2019

  Food and beverage manager

  As the Food & Beverage Manager at Disruptive Entertainment Group, I assumed a pivotal role in orchestrating the operations of five distinct concepts within the organization. My responsibilities extended to curating innovative menus for each concept while rigorously maintaining an excellent cost margin.Achievements:Managed the day-to-day operations of four unique dining concepts, overseeing staff,inventory, and customer service.Innovating and revamping menus for each concept, aligning with current markettrends.Implemented strategic cost-control measures, achieving and sustaining cost margin.Fostered a collaborative and high-performance work environment.Collaborated with cross-functional teams, including marketing and events, to align F&B offerings with the overall brand strategy. Show less

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  Top taste bakery & catering company

  Mar 2019 - Aug 2022

  Food and beverage operations manager

  As the Food And Beverage Operations Manager at Top Taste Bakery & Catering Co, I was entrusted with overseeing all facets of the daily food production process, emphasizing innovation and driving continuous improvement throughout the company. Top Taste Bakery & Catering Co. is a leading manufacturer and supplier of bakery and pastry products, serving establishments including "Starbucks," "Caribou," "Costa," and exclusive spaces such as "Nas Airlines Lounges."Achievements:Led and managed the entire food production lifecycle, ensuring high-quality standards and adherence to industry regulations.Spearheaded initiatives for innovation, optimizing production processes, and introducing new products to enhance the company's market position.Developed and maintained strong relationships with key clients while ensuring their unique requirements were consistently met. Show less

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  Fraîche cancan

  Dec 2022 - Jun 2023

  F&b project manager

  Played a pivotal role in spearheading transformative initiatives focused on new concept development, store openings, and culinary innovation.Led the successful planning and execution of new concept and store opening projects. Developedcomprehensive project plans, detailing milestones and timelines to guide successful project outcomes.Effectively managed project budgets, optimizing resource allocation to achieve financial objectives.Contributed to the critical aspects of site selection, leveraging insights for optimal project outcomes.Coordinated with vendors to ensure seamless execution, fostering collaborative relationships for mutual success.Actively participated in fostering a culture of innovation, contributing ideas and solutions to enhance the brand's offerings.Collaborated with cross-functional teams to integrate creative and innovative elements into new concepts and store designs.Implemented the zero-waste strategy which aligns with the Corporate Social Responsibility (CSR). Show less