Reef Dandashi

o Implement “Vertical Vegetation” and “Stable to Table” concepts to reduce ecological impact. o Train F&B teams on food waste reduction and sustainability practices. o Introduce NFC & digital business cards to minimize paper waste and reduce production cost & increase sustainability awareness. o Design eco-friendly uniform eyewear solutions aligned with sustainability goals and reduce production cost & increase sustainability awareness. o Implement the Idea of Sustainable & Ecological gym uniforms for the use in a resort, or a boutique hotel.

- Supervising Operation. - Implementing new beverages to the outlet. - Lead the F&B team during The Hotel Show - Saudi Arabia 2022, and won "The Best Barista Team" title with our Coffee Creation beverage. - Increasing Sales for the outlet. - Developing new business sources.

• Defined sales business strategies and roadmaps to drive performance in Staffing, Staff development and Marketing departments. • Negotiated pricing with distributors and customers to optimize cost savings. • Created, implemented and conducted employee on boarding and training programs. • Partnered with advertising group to ensure consistency between advertising message and retail incentives across all communication channels. • Supervised employees and monitored performance to meet sales goals. • Trained in negotiations and time management. • Supervise, coach, and mentor - staff members.

• Undergoing staffing, & interviews to choose the best candidates that suit the job vacancies (for the service & kitchen teams). • Building up a beverage menu. • Setting up the SOPs. • Training team members on the SOPs. • Implementing HACCP & Food Hygiene practices. • Advise and recommending food & beverage items to the menu to be added to sell and provide their recipes (if required). • Building up a beverage menu and developing F&B items. • Setting up the SOPs. • Organized special events in restaurant, including receptions, promotions and corporate luncheons. • Strategically developed effective marketing plans to increase sales and profits while managing costs. • Maintained safe working and guest environment to reduce risk of injury and accidents. • Clearly and promptly communicated pertinent information to staff, such as large reservations or last-minute menu changes. • Ensured maintenance of a safe, secure dining environment by establishing and enforcing sanitation standards and procedures such as HACCP and Food Safety procedures. • Oversaw front of house personnel to maintain adequate staffing and minimize overtime. • Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately. • Controlled restaurant costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring quality of preparation in the kitchen. • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.

• Leading a team of 9 Sales members to assist in achieving the target plan of the sales team. • Sought out ways to go above and beyond job requirements. • Contributed to team success by completing jobs quickly and accurately. • Pursued learning opportunities to advance knowledge as senior team member.

• Agency & Corporate Solutions Evaluate real estate market for investments, analyze client's quantitative data, abstract legal documents and other materials for initial project due diligence process, and gather information to generate statistical data files. • Collaborated with marketing and brokerage team in team branding and marketing efforts. • Applied knowledge of data modelling and statistical analysis to note trends and draw conclusions. • Enhanced knowledge of the real estate industry in commercial and residential areas, hospitality, and marketing, and delivered excellent level of services to all the clients. • Generated reports detailing findings and recommendations. • Reviewed performance benchmarks and established metrics for future tracking. • Gathered, organized and input information into digital database. • Skillfully worked on various key projects like Abbott Pharmaceuticals, Accenture, Carrier, Kaplan International colleges, Hewlett Packard, and Davita clinics.

• Acting Outlet Manager - Facilitated fast, friendly, and efficient food/ beverage service to guests during their stay, increased customer's satisfaction level, and assisted in maintaining all food/beverage outlets within the hotel. • Participated in development of new marketing initiatives and proficiently performed other duties as requested by superior management. • Supervised a team of six members in closing and opening of outlet, involved in staff scheduling, training, coordination, and control, executed an active role in the restaurant during professional service. • Acted as a first point of contact for the guests, carefully attended customer's complaints to sustain smooth relationships, and ensured adherence to all company cash handling procedure.

• Directed & trained a team of 13 members, diligently performed all job tasks such as opening and closing of restaurant and controlling of weekly / monthly stock for further order placement. • Placed PO orders from suppliers for the kitchen and service, made payment to the suppliers, in addition to these regularly handled sales read-outs, cash balance, general expenses. • Coordinated entire restaurant operation and complied with sanitation & safety rules.

• Had a rotation in different kitchens and restaurants during my internship period. • Had a weekly meeting with the head chefs of both properties to discuss the operational flow and process of each kitchen. • Was coached to receiving of the raw food items from the different suppliers the hotels worked with.

• Rotation among all and different operational departments of the hotel.

- Marketing - Managerial Economics - Project Management - Supply chain management - Entrepreneurship & business planning - Business strategy - Digital Marketing - The Food & Beverage and Agrifood system - Job health & safety - Retail & sales management - Designing of food offering - Aesthetic & functional design - kitchen & cellar functional design - Food & Beverage cost control - Restaurant & Kitchen layout - Food & Beverage Menu Engineering - Storytelling applied to food & wine products & services - Brand management - Image & Brand Identity - Audio Visual communication tools - F&B events and role of PR - New Technologies: from production chain to service - Internationalization Strategies