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Network Power<100 people
Roles
🔥33%
Startup Founder
✔️33%
IT
✨33%
Business Owner
Geos
🇺🇸33%
United States
Work Background
HTMi Switzerland Dubai Guest Lecturer
Apr. 2025United Arab Emirates, DubaiTeaching Food and beverage service
Cool Inc.Head of Brand Development
Jun. 2022 - Dec. 2023Saudi Arabia, RiyadhWorking on the opening of 20 restaurants, managing the brand relationships ensuring all needs are met.
Creating memorable catering events for clients
Free lanceFreelancer
Jun. 2020 - May. 2022United Arab Emirates, DubaiWorking of several restaurant projects worldwide, ensuring all parties are in line and deadlines met
Sofitel Dubai The ObeliskRestaurant General Manager (pre-opening)
Dec. 2019 - May. 2020Dubai, United Arab Emirates
COYA DubaiCorporate Project Manager
Sep. 2017 - Oct. 2019Dubai, United Arab EmiratesResponsible for restaurant openings for COYA Group, from design coordination until opening, including budgets, critical path, human resources, designer and construction coordination, liaison with legal teams, suppliers.
Worked on COYA Monte-Carlo and COYA Paris.
Renaissance Downtown Hotel, DubaiRestaurant General Manager | Bleu Blanc by David Myers
Sep. 2016 - Jul. 2017Dubai
Renaissance Downtown Hotel, DubaiHR Generalist
Sep. 2016 - Dec. 2016Dubai, United Arab Emirates
Emaar Hospitality GroupRestaurant Director | CUT by Wolfgang Puck
Oct. 2015 - Mar. 2016Dubai, United Arab EmiratesAs the restaurant director, I am in charge of: - Overseeing the operations
- In charge recruitment
- In charge of training programmes
- In charge of controlling, ordering & purchasing the operating equipment
- Profit and loss analysis
- Social medias
- PR and Marketing with the support of The Qode (PR company) and the hotel
re / ASIAN CUISINE and BLUE MOON LOUNGE by Wolfgang PuckRestaurant Director
Sep. 2014 - Sep. 2015Four Seasons Bahrain BayAs part of the pre-opening team of the restaurant, I had to set up the restaurant:
- recruitment - purchasing
- design of uniforms
- set up of the marketing plan in collaboration with the marketing department - budget
- training While in operation, I need to ensure that the operations are going smoothly:
- on-going training
- recruitment - forecasting
- budgeting
- developing the marketing plan in collaboration with the marketing / PR department - organization of parties
- menu design
CUT By Wolfgang Puck at The Address Downtown DubaiAssistant Restaurant Director
Jan. 2014 - Sep. 2014Dubai, United Arab EmiratesAs part of the pre-opening team, I had to create a healthy relationship with our partners, whether it was from the hotel or all our vendors. I was also in charge of recruitment.
I had to put together a training program for the staff prior to opening. My current duties involve:
- Network building for the restaurant
- Running a smooth service
- Engaging with the guests
- Recruitment
- Training
- POS and reservation systems
- Reservations management and relations with reservations department
- Scheduling
- Ordering
- Pricing
CUT at 45 Park Lane, Dorchester CollectionJunior Floor Manager
Oct. 2012 - Dec. 2013London, Royaume-UniAs a Junior floor manager, I was acting as one of the persons responsible for the restaurant. I was therefor having a more global role during service, ensuring everything went smoothly, dealing with complaints but also engaging with guest, making there experience as special as possible. Outside of service, one of my main role was to deal with trainings as well as some administrative duties.
CUT at 45 Park Lane, Dorchester CollectionSupervisor
Oct. 2011 - Oct. 201245 Park LaneBeing promoted to a Supervisor gave me more responsibilities. I was fully in charge of the station directing the chef de rang and the commis in what they needed to do. At that stage, I was also dealing with minor complaints. As one of my side works, I was in charge of he training for the team.
CUT at 45 Park Lane, Dorchester CollectionChef de rang
Jul. 2011 - Oct. 2011London, Royaume-UniAs a Chef de rang, I was maintaining the tables on my section. I was greeting the guests, presenting them with menus, offering drinks and insuring table maintenance. Keeping an eye out to make sure every guest experience was the best it could be.
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