• Assistant Director of Banquets

    at Four Seasons Hotel Al Maryah Island Abu Dhabi UAE

    February 2016 - November 2019

    Abū Z̧aby

    Two Ballrooms: Main Ballroom 5,326sq.ft. and Junior Ballroom 2,529sq. ft. 5 medium to small meeting rooms Off-Site Catering Operations Oversees Banquet Operations Service for all the entire hotel, ensuring consistency at the highest service level, training and developing all Banquet staff and executing the requirements of events based on catering service standards (weddings, Conferences and outdoor caterings)

  • Assistant Director of Banquets

    at Al Bustan Palace a Ritz-Carlton Hotel and Resort Muscat Oman

    September 2011 - February 2016

    Muḩāfaz̧at Masqaţ

    Total function space of 4327 square metres including a two ballrooms Majan and Qantab capacities of 750, 300 guests seated, 4 meeting rooms capacity of 30 to 40 guests each, 4 boardrooms capacity of 12 each and, the Oman Auditorium capacity of 628 with a prefunction area capacity of 500 standing. The Majan Ballroom halls is considered number one in Muscat where most VIP families are celebrating their weddings and Government hosting its conferences. Additional to that the outdoor spaces can accommodate lunches or dinners as follows: Capacity of 250 seated at Pearl room terrace, 250 seated at China Mood terrace, 200 Arabic style seats at Seblat Oman and, 1000 at Lawn Garden Pool side) Oversaw the Food and Beverage service of events; ensured consistency at the highest level of service by training and developing staff and executing the requirements of events based on catering service standards as an assistant department head.

  • Specialty Restaurant Manager

    at JW Marriott Tripoli Libya

    November 2010 - August 2011


    Responsible in creating of restaurant Standard Operating Procedure (SOP)  Directly responsible of the restaurant operation.  Preparation of the annual Food & Beverage budget, goals, capital plan and strategic projects.  Analyze Food and Beverage business trends to develop accurate forecasts and strategies to maximize profits.  Prepare forecast and present reports to Director of Finance.  Ensure that monthly financial obligations and budgets for food & beverage are accurate and on target.  Compliance with HACCP requirements for all the F&B Outlets.  Ensures the ongoing professional development, growth, and satisfaction of all leaders and colleagues through their respective departments.

  • Assiatant Restaurant Manager

    at Sharq Village and SPA Hotel Resort Doha Qatar

    October 2006 - May 2009

    Baladīyat ad Dawḩah

    Rotating Assistant Outlet Manager (Food and Beverage Operations) All Day Dinning Restaurant Semi-Fine Dinning Seafood and Grill Restaurant Lobby Lounge Cigar Bar Pool and Beach Restaurant


  • Hotel and Restaurant Management

    at Interworld College of Technology

    1994 - 1998 (4 years) Central Luzon


  • Arabic Native

  • English Conversation