Alain-Franck Lacombe

Execution of Dubai Parks and Resorts IPO (company total share capital raised USD 1.3 billion); for a total development cost of USD 2.9 billion Dubai Parks and Resorts is the largest integrated leisure and entertainment destination in the Middle East. The initial phase of the project has been developed over a land area of 25 million square feet and features three theme parks, one water park, one hotel and a retail and entertainment district Development and implementation of the corporate strategic plan highlighting key milestones and respective business unit Key Performance Indicators during the development and operational phase to ensure timely opening of the destination and improve overall organization efficiency Developed packaging strategy and associated revenue projections supported by market sizing exercises, formulation of pricing and yield matrix, etc. Execution of Dubai Parks and Resorts Rights Issue; the capital increase of the company was launched with the objective to raise an additional USD 227 million from private and public investors for the development of a forth theme park (Six Flags Dubai) due to open in late 2019 Successfully entered into long-term partnerships and agreements with international leading leisure and entertainment companies for the development and financing of future assets within the destination Areas of expertise: → Feasibility study → Market sizing → Pricing and yield strategy → Revenue / sales forecasting → Business planing → Corporate strategic planning → Identification of business and revenue growth opportunities → Project concept evaluation → Market and financial assessment → Project cost validation → Capital structuring (equity and debt) → Operator search, negotiation and selection

Identification, evaluation and selection of new and innovative leisure and entertainment concepts with the objective to expand Meraas Holding's portfolio of assets while ensuring long-term business sustainability Managing external cost consultants and advisory firms to ensure desired accurate outputs in terms of concept and design development, project cost estimation, market supportability and financial projections Formulating robust business cases supported by financial forecasts and proposed deal structure to be presented to senior management for investment making decisions Strong participation in initial stages of project development for upcoming assets including fundraising, potential partnerships, operator search and negotiation, capital structuring, etc. Monitoring and assessing existing assets financial performance against business plan to identify potential gaps and propose mitigation measures

Leading member of the Real Estate, Leisure and Tourism division and wider Management Consulting vertical that develops and delivers solutions in the spheres of strategy and business planning enabling clients to achieve sustainable value from their business Substantial experience in managing hospitality, real estate, leisure and entertainment related assignments for a wide range of private and public sector entities Areas of expertise: → Project concept development and evaluation → Highest and best land use studies → Market and financial feasibility studies → Capital structuring and capital deployment → Market entry strategy → Operational performance assessment → Strategic plans for organizational restructuring and business performance improvement

In charge of assessing, standardizing and restructuring food & beverage operations across the group to improve overall service delivery and quality Assessed individual property’s accounting procedures to identify potential areas of improvement and recommend cost optimization measures Conducted menu engineering exercises and developed new restaurant and room service menus with corresponding kitchen yield cards Developed and conducted training programs for employees as a result of implementing new operating standards and procedures (over 80 employees) Responsible for presenting performance of food & beverage operations during corporate and senior management meetings

In charge of supervising the day to day operations of the Rhodes Mezzanine Restaurant, a French and English fine dining restaurant headed up by Michelin-starred celebrity Chef Gary Rhodes

Acted as banquet manager overseeing all catering and banqueting activities in the hotel from event planning to event handling

In charge of assessing the overall operations of the food & beverage department to identify potential areas of improvement and standardization Responsible for the development and implementation of food & beverage standard operating manuals, hygiene programs, training manuals and general cost reduction programs such as yield cards

Rotational training program to gain experience in all aspects of hotel operations including laundry, housekeeping, front office, customer service, concierge and food & beverage.