COMMERCIAL UNIVERSITY L. BOCCONI - ITALY

BEVERAGE MANAGER tại WALDORF ASTORIA

average check by 10%. • Managed procurement, inventory, supplier relationships, stock counts and controls to reduce beverage cost and wastage. • Collaborated with the Executive Chef and outlet leaders on menus, promotions, events, banquets and VIP experiences. • Delivered structured training in luxury service, product knowledge, upselling and responsible beverage service. • Reviewed operational and financial performance, identifying opportunities to strengthen revenue, consistency and profitability. Left for a promotion and because after the FIFA World Cup Qatar lost 90% of the business

Assistant Cluster Food & Beverage Outlets Manager tại Hilton Hotel & Residence

• Directed day-to-day service across 9 restaurants, bars and in-room dining operations, supporting more than 800 guests per day. • Partnered with senior hotel leadership on operational planning, staffing, forecasting, promotions and strategic initiatives across the cluster. • Increased F&B revenue by 12% through stronger forecasting, inventory discipline, sales initiatives and active team engagement. • Improved guest satisfaction scores by 20% through visible floor leadership, prompt complaint resolution and structured service recovery. • Controlled labor, beverage cost, purchasing, stock, hygiene and quality standards, ensuring compliance with Hilton and local requirements. • Recruited, trained, coached and reviewed multicultural teams, strengthening accountability, service consistency and upselling performance.

GENERAL MANAGER tại AYLA - MAMA GAIA

• Lead the overall operations and commercial performance of Mama Gaia and OUM, covering restaurant, beach and nightlife experiences within Ayla Oasis. • Direct front- and back-of-house coordination, staffing, scheduling, training, service standards, guest recovery, hygiene and daily operational execution. • Implement operating procedures, management briefings, checklists and performance follow-up to strengthen consistency, accountability and team development. • Drive revenue through menu engineering, pricing, upselling, beverage and wine development, promotions, events and reputation-management initiatives. • Manage budgeting, forecasting, purchasing, inventory and cost-control priorities while coordinating with ownership, Ayla stakeholders and suppliers. Left the company due the current safety situation in Middle East