I am an exuded F&B passionate, now striving for new managerial assignments in F&B operations
by utilizing over 18 years of my substantial experience of preopening 5* hotels and luxurious
restaurants for Michelin starred Chef, along with a steadfast focus on customer satisfaction, strong
interpersonal skills, competent administrative skills in collaborating service and kitchen operations
towards success, above all work with integrity & accountability by displaying passion, innovation,
outside the box thought process and efficiency-seeking to respond to new challenges with a
growth-oriented organization in the hospitality industry.
2020 - Present (4 Years)
Dean & Deluca, Bahrain
Jan’20, Dean and Deluca as the Restaurant Manager, a brand franchised by M.H.2017 - 2019 (2 Years)
VOX Cinemas, Bahrain
Sep’17- Oct’19, joined the pre-opening team as the Theatre Manager (Luxury concept)2014 - 2017 (3 Years)
ART Rotana, Bahrain
Nov’14, Joined the pre-opening team as Specialty Restaurant Manager (Steak and <br>Seafood) at Art Rotana, Bahrain, presently working as Restaurants Manager <br> Joined the pre- opening team as Specialty Restaurant Manager as per the request of <br>my FB director who moved from Intercontinental, Muscat to Art Rotana, Bahrain (Flag <br>Ship Hotel) <br> Assisted the Director and the Asst. Director of FB in opening restaurants like Choices <br>(All Day Dining), Lobby Lounge, Italian Restaurant (Rosso) and Bar Lounge (Cellar 59), <br>Room Service and led the first major Banquet event of 800 guests. <br> Launched the opening of Flames the steak and seafood restaurant and handling the <br>operations of the same with guest satisfaction index of 95 % against the target of 80%. <br> Assisted the Asst. Director of FB in the preopening of the Asian Restaurant- WU <br>overlooking the training of staff of Standard Operating Procedures and created the <br>Sequence of Service for the restaurant <br> Developed menu description for all the restaurants in the hotel to train the staff <br>effectively on food and beverage menu. <br> Appreciated personally by the Corporate Vice President of FB and Corporate Director <br>of FB for a commanding performance and leading the team to a great success by <br>intense and effective trainings. <br> Promoted as Restaurants Manager in Dec 2015 and handling the Steak House, Lobby <br>Lounge and Patisserie efficiently, leading a team of 20 staffs. <br> Administrating the role of Beverage Manager since Sep 2016 - initiated, developed and <br>implemented new wine menus for 11 FB outlets. <br> Able to bring the beverage cost down and maintaining a beverage cost of 25.6% against <br>the budget of 26.7%beverage cost down and maintaining a beverage cost of 25.6% against brthe budget of 26.7%.2014 - 2014 (0Months)
IHG Hotels & Resorts, Oman
Mar’14- Nov’14 Worked as an Assistant. Restaurant Manager at the Intercontinental,2013 - 2013 (0Months)
Conrad- Hilton, United Arab Emirates UAE
May’13- Dec’ 13 Worked as an Assistant Restaurant Manager at the Conrad, Dubai.2012 - 2013 (1 Year)
Novotel, Bahrain
Aug’12- May’13 Worked as Restaurant Manager at the Novotel Al Dana Resort, Bahrain.2011 - 2012 (1 Year)
Ritz Carlton, United Arab Emirates UAE
Jul’11- Jul’12 Worked as Restaurant Supervisor at the Ritz Carlton, Dubai.2010 - 2011 (1 Year)
Saffron Lounge by Vineet Bhatia, Qatar
Jan’10- Jul’11 worked for the 3 Michelin Star Chef, Vineet Bhatia as Restaurant2006 - 2008 (2 Years)
Silver Seas Cruise Line, United States
Jun’06- Mar’09 with Silver Seas’ as Chef de Rang;2005 - 2006 (1 Year)
Armed Forces Officers Club, United Arab Emirates UAE
Feb’05-Jun’06 with Armed Forces Officers Club as a Senior Waiter;2002 - 2005 (3 Years)
Taj Gateway, India
May’02-Jan’05 with Taj Gateway as a Waiter;