Experience

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  Le park hotel

  Jul 2006 - Nov 2009

  Executive chef and food & beverage manager

   Pre-opening of 2 outlets and Banquet 2 meeting rooms, 1 ballroom. Create and Develop all F&B related SOP, equipment’s, menus, costing, suppliers, interior, manning, training and marketing plan.  Consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen  Achieving Budgeted food costs, upholding menu standards, and controlling inventory. Show less

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  Ezdan hotels west bay

  Jan 2010 - May 2018

   Managing food costs, upholding menu standards, and controlling inventory.  Promoting, selling, and delivering Catering services to clients (Corporate/Government/Private segments) in a professional, seamless & flawless manner. Persistently assuring high levels of food safety, hygiene and sanitation standards. Thus, ensuring compliance with local law, food safety standards, general workplace safety, and HACCP policies and procedures Plan and track departmental revenue budget, manning budget, and FF&E/SOE Budget.  Achieving Budgeted food costs, upholding menu standards, and controlling inventory.  Create event-specific menus for occasions such as Weddings, conventions, and catered meetings…etc co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquets or conferences, the Chef is to be included in food related discussions. Show less

  • Director of Food And Beverage

    Jul 2011 - May 2018

  • Executive Chef and Food & Beverage Manager

    Jan 2010 - Jun 2011
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  Ezdan palace hotel

  Jun 2018 - Feb 2019

  Cluster director of food and beverage (gm in-charge)

   Establishing new procedures for housekeeping and front office team. Plan and track Hotel revenue budget, manning budget, and FF&E/SOE Budget.  Leading the sales team and achieving the planned budget. Opening of three Specialty Restaurant (Italian- Thai- & International) Opening the Banquet Hall and conference rooms with capacity of 700 people, with complete plan and menus. Creating Outside Catering Department with capacity of 1000 person per day. Achieving the budget of the 3rd & 4th quarter of 2018, and budget of Jan & Feb of 2019. Leading all the team and achieving satisfaction for large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. Show less

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  Food services company

  Oct 2019 - Aug 2022

  Director of food & beverega /marketing

   Creating new menus and upgrade the services, leading to achieve increased revenue of 20%  Managing food costs by reducing it to 22% which leads to increase the company profit.  Persistently assuring high levels of food safety, hygiene and sanitation standards. Thus, ensuring compliance with local law, food safety standards, general work safety, HACCP policies and procedures Plan and track departmental revenue budget, manning budget, and FF&E/SOE Budget.  Develop the Menu engineering and work with the Chef creating seasonal menus and increasing guest satisfaction. Develop a quality training program, valuing employee contribution, creating incentive program and turning performance into compensation and company goals, significantly reduced management and staff turnover. Evaluating and maintaining a marketing strategy. Directing, planning and coordinating marketing efforts. Plan the marketing calendar of all the company for the full year including all expenses. Show less

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  Velero hotel doha lusail

  Aug 2022 - Mar 2024

  Director of food and beverage

   Pre-opening of 5 outlets and Banquet 2 meeting rooms, 1 ballroom, set-up of all F&B related SOP, equipment’s, menus, costing, suppliers, interior, manning, training and marketing plan.  Achieved and maintain the food costs below 25%, upholding menu standards, and controlling inventory. Develop a training program, resulting 20% increase in staff productivity. Collaborate with the Executive chef to create seasonal menu offerings, resulting in enhanced guest satisfaction and increased revenue.  Create event-specific menus for occasions such as banquets, conventions, and catered meetings. Menu engineering and event management. Involve with all a full-service hospitality establishments' day-to-day functions, including staff management, guest interactions, office administration duties and vendor communications. Persistently assuring high levels of food safety, hygiene, and sanitation standards. Thus, ensuring compliance with local law, food safety standards, general workplace safety, and HACCP policies and procedures. Participation and input towards F&B Marketing Planning and activities. Plan and track departmental revenue budget, manning budget, and FF&E/SOE Budget Show less

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  Adinsa event planner

  Apr 2024 - now

  Event planner general manager

  • Increased events by 25% through targeted marketing strategies and effective social media promotions.• Led a team of 8 in organizing a corporate conference for 1,000 attendees, achieving a 95% satisfaction.• Negotiated with over 30 vendors to reduce event costs by 20%, resulting in a savings of QR 250,000 annually.• Managed logistics and coordination for over 50 Social events, increasing overall client satisfaction by 30%• Developed and maintained event timelines, ensuring deadlines were met with 99% accuracy• Managed budgeting and forecasting for events, keeping expenses within the budget planned.• Trained and supervised a team of 15 employees, ensuring high levels of productivity and engagement. Show less