christophe marziale

* In charge of the change process and right sizing of the Hotel. * Diversify the Food and Beverage product to maintain the market share. * Revamp Maxim's de Paris and develop a new base of customers by creating international food promotions. * Maxim's de Paris awarded finest French Restaurant in Singapore in 1997.

Food &Beverage Trainee, then in charge of Banquets from July 1985 to April 1986 transferred by Hyatt International headquarters to Mexico.

* President in charge of consulting missions for Pullman Hotels and Resorts Headquarters, reviewing the entire F & B concepts and marketing strategy for the re-launch of the brand, concept enabler for the revamp of Pullman Hotel Paris, Pullman Sao Paolo Brazil, Sofitel El Jadida Morocco, Pullman Hotel Marakesh Morocco, revamp of Ciragan Palace Kempinski in Istanbul and opening of Pullman Rosario Argentina. * Implementation of New Overall Strategy for Novotel Latin America. * Consulting mission for Giorgio Armani Hotel opening in Burj Dubai. * Consulting mission for Vectra Group in Bratislava

Overlook new properties and new concept developments with External Consultants. In charge of The Address Hotels and Resorts, Vida, The Palace, Manzil and the Leisure clubs: Dubai Marina and Yacht Club, Arabian Ranches Golf Club and Dubai Polo and Equestrian Club. Asado awarded best Latin American Restaurant by Time Out Magazine for 2014. Audit missions for actual concepts and master plans for refurbishment. Development of Brand Standards and Standard Operating Procedures. Monitoring financial performance and quality audits, assessing action to correct deviation from specified targets.

In charge of financial results and development of the company including master franchises for Bennigan’s and Ponderosa. Devlopment of new concept Cucina Italiana (free standing Tuscany restaurant), awarded best Italian Restaurant in Bahrain for 2013 by Time Out Magazine. Development of Kazbah Catering Company who serves Bahrain major Schools. In charge of the profitability of Bahrain Family Leisure Company. Financial year 2012 Turnover of US$ 3.6 million, 74% improvement versus2011; Board of Director and Audit Committee Member. Awarded best Itlain Restaurant in Bahrain for 2013 by Fact Magazine

* Southern Sun deluxe hotels and resorts; Premier hotels; Sunsquare; Garden Court; and Stay Easy. 61 hotels in Africa, the Middle-East, and the Indian Ocean. * Re-branding of Southern Sun Group and the creation of the new Sunsquare brand. * In charge of marketing strategy and positioning for the F&B operations of the all the brands. * Created F&B master plans and concepts with Group Director of Projects, architects and interior designers for all new and refurbished properties. * Developed all the new F&B manuals and policies. * Enabled identity and graphic packages for the new F&B concepts. * Design of complete F&B concepts for new properties, including: * Sun Coast Hotel and Towers, Durban. * Maya superlative 30 villa boutique hotel in Mahe, Seychelles. * Al Manzil and Quamardeen new Southern Sun hotels development in Dubai. * Pre-openings, openings and launching plan including concept changes, such as European trends, all day dining, ethnic restaurants, and bars and lounges. * Interpretation and

* Two properties in Bombay (337 rooms Leading Hotel of the World, and 572 rooms). Largest Oberoi Hotels F&B operation with 12 outlets, 2200 employees, and 700,000 covers per year. * Developing new concepts and operating philosophy for the outlets. * Planning and concept development for four new outlets. * Creating training plans and manuals for the department as well as training the department heads on international standards of service and cuisine. * Responsible for marketing strategy and promotional activities (International F&B Festivals with Master Chefs & Wine Makers) for the Hotels of Bombay, Bangalore, New Delhi and Calcutta.

* Developing new concepts and operating philosophy for the outlets. * Planning and concept development for four new outlets. * Creating training plans and manuals for the department as well as training the department heads on international standards of service and cuisine.

* 44 De Luxe Suites, 5 Stars Grand Luxe. * Director of Operations from June 1992 to April 1993. * Relais et Chateaux"​, Gold and"​ Relais Gourmand" and one of The Leading Hotels of the World. * In charge of the opening of the hotel supervising Food and Beverage and Room Division. * Hosted all the major delegations (Royalties, C.E.O and President of Major International Companies) for the Seville 1992 Universal Exposition.

Hired by the owner during the pre-opening of the hotel to liaise on his behalf between, architects, interior designers, suppliers and consultants. Develop the Marketing and Pre-opening plan, recruit the department heads, supervise the hotel opening.

In charge of training and quality Insurance Control when the Food and Beverage department was restructured after the opening of new outlets. Special assignment held from December 1987 to April 1988, transferred to F.W.I by Le Meridien Headquarters.

Specialties Restaurant Manager, promoted to De luxe Restaurant Manager. Trainer of the year for hotel

Vice-President Middle East for the International Food & Beverage Forum The mission of the International Food & Beverage Forum is A global non-profit association of Food & Beverage Industry Executives with the mission to enhance global dialogue, knowledge, viable creativity and to foster the education of young hospitality professionals. Vice-President Middle East for the International Food & Beverage Forum Hall of Fame Society The mission the International Food & Beverage Forum Hall of Fame Society is A global non-profit association with the mission to raise funds for the hospitality students scholarships through the organization of international Food & Beverage Events and Auctions.