William Fily

21 venues including third party brands ( Trader Vic’s, Bushido by Buddha Bar and Joe the juices), signature restaurants, lounges, bars, banquet operations, and IRD. 13 Event Rooms – 3.733 sqm total of meeting and conference facilities, accommodating up to 2500 guests. 2 exclusive outdoor venues (Private Island & Croquet Lawn) hosting luxury events and weddings for up to 1500 guests. - Led 350+ employees, managing F&B revenue exceeding $50M USD. - Implemented promotional plans, training programs, and team development strategies. - Ensured brand compliance in quality, hygiene, and service standards. - Strengthened MICE and social event business, delivering high-profile conferences, summits, and VIP weddings. - Cross-training with Director of Rooms (3 months) Key Achievements - TripAdvisor: #1 Lobby Lounge, #3 Thai Lounge, #5 Cantina Kahlo - Guest Satisfaction: #1 in the Middle East – 78% F&B, 87% Service YTD - 50 Best Discovery 2025 – “La Table Krug” & “Cantina Kahlo” - Awards: Bahrain’s Best Hotel Restaurant 2024 – “Primavera” Wine Spectator Restaurant Award 2024-2025 – “Primavera” - Audit 2025: BSA 100%, LQA 94%, Forbes 95% - Green Key Certification 2025 Forbes Travel Guide | Four Stars 2023 – 2025

Managing 1 all day dining restaurant, 1 fine dining restaurant , 1 Grill, 2 Bars, Beach and pool, Banquet and Room Service. Lead and inspire front and back of the house team of more than 120 employees. Annual F&B operational revenues $10 millions #1 Tripadvisor "Best restaurant in St. Barth" #1 Trust you "F&B sentiment" Rosewood Worldwide, 96% YTD Reduce turn over by 90% in F&B Responsible for the effective operation and development of the Food & Beverage Department Develop promotion plans and training schedules of staff Responsible for managing and motivating your team Ensure that company brand standards of quality and cleanliness are maintained at all times Establish performance and development goals for team members Provide mentoring, coaching and feedback to help improve overall performance Guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery

Managing two Michelin stars restaurants (L'Envol-2* & Run 2*), 1 all day dining, 1 Bar, Banquet and Room Service. Chef Olivier Elzer – Culinary Director L'Envol - 5 stars by Forbes 2022 Run - 4 stars by Forbes 2022 BSA audit 98%, Best results in Greater China LQA audit 95% for F1B division Lead and inspire front and back of the house team of more than 250 employees. Annual F&B operational revenues $25 million Responsible for the effective operation and development of the Food & Beverage Department Develop promotion plans and training schedules of staff Responsible for managing and motivating your team Ensure that company brand standards of quality and cleanliness are maintained at all times Establish performance and development goals for team members Provide mentoring, coaching and feedback to help improve overall performance Guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery

Managing two Michelin stars restaurants (Epicure-3* & 114 Faubourg 1*), 1 all day dining, 1 Bar, Banquet and Room Service. Chef Eric Frechon (MOF 1993) – Executive Chef 5 Stars by Forbes LQA audit 96% for F&B division Lead and inspire front and back of the house team of more than 300 employees. Annual F&B operational revenues $30 million Responsible for the effective operation and development of the Food & Beverage Department Develop promotion plans and training schedules of staff Responsible for managing and motivating your team Ensure that company brand standards of quality and cleanliness are maintained at all times Establish performance and development goals for team members Provide mentoring, coaching and feedback to help improve overall performance Guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery

Managing 1 Asian restaurant, 1 Grill, 1 all day dining, 2 Bars, Beach & Pool, Banquet and Room Service. 5 stars by Forbes 2019 Lead and inspire front and back of the house team of more than 200 employees. Annual F&B operational revenues $18 millions Responsible for the effective operation and development of the Food & Beverage Department Develop promotion plans and training schedules of staff Responsible for managing and motivating your team Ensure that company brand standards of quality and cleanliness are maintained at all times Establish performance and development goals for team members Provide mentoring, coaching and feedback to help improve overall performance Guide and direct the whole team to ensure consistency of brand standards and a high level of performance and service delivery

NIHI SUMBA®, on Sumba Island, was recently voted the #1 Hotel in the World in 2016 & 2017 by readers of Travel+Leisure magazine. • Managing the day-to-day operation of the Food and Beverage sections • Oversee the management of restaurants, bars, outlets and kitchen operations • Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals • Establish systems which monitor the achievement of departmental goals • Work with sales to manage the development of new products and services • Develop quality management systems • With Purchasing Manager, develop and monitor the implementation of purchasing procedures • Manage the delivery of high quality service to guests • Controls and analyzes, on an on-going basis, the following: o Sales & Marketing o Costs o Quality and presentation of food and beverage products o Service standard o Condition and cleanliness of facilities and equipment o Quality of entertainment o Guest satisfaction • Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department. Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel. • Works with Human Resources on manpower planning and management needs • Works with Director of Finance in the preparation and management of the Department’s budget • Ensures that safety and emergency procedures for guests and employees meet or exceed the recognized industry standards and conform to local legal requirements • Coaches, counsels, disciplines and develops subordinate employees • Ensures that employees are selected, trained, evaluated and rewarded in compliance with existing employee management systems

LQA Audit 2016 - Food Quality - 90.5% •Lead and inspire front of the house team of 65 employees, 2 Supervisors, 1 assistant manager (CBA), •Responsible for all day dining experience (average 600 covers per day) of 251-room luxury hotel. •Manage beverage costs and payroll expenses to achieve budget and exceed profitability. •Annual F&B operational revenues $7 million. •Menu engineering and venue concept development. •Micros expert for the hotel. •Oversee all liquor and wine list for the hotel. •Promote, recruit, interview, coach and train all associated in the department. •Ensure the efficient beverage of operation, constantly analyzes cost and examine time management in production areas to adhere within budget. • Ensure proper staffing for maximum productivity and high standards of quality; controls beverage and payroll costs to achieve maximum profitability. (Union Property) • Creation of F&B initiatives with Chef’s Frederic Hoffman, Wine Dinners

Manager of the Year - 2016 Manager of the Quarter - Q4 - 2016 Americas Service Award Bar Restaurant Excellence (SABRE) nomination Travel & Leisure, January 2016 - 500 best hotels in the world MPSI Survey 2016 - #1 Hawaii / French Polynesia Behavior Interview Certified TIPS Certified LQA Audit 2016 - Food Quality - 91.3% •Lead and inspire front of the house team of 35 employees (CBA), •Responsible for fine dining experience (average 150 covers per day) of 251-room luxury hotel. •Manage beverage costs and payroll expenses to achieve budget and exceed profitability. •Annual F&B operational revenues $3.5 million. •Menu engineering and venue concept development. •Micros expert for the hotel. •Oversee all liquor and wine list for the hotel. •Promote, recruit, interview, coach and train all associated in the department. •Ensure the efficient beverage of operation, constantly analyzes cost and examine time management in production areas to adhere within budget. • Ensure proper staffing for maximum productivity and high standards of quality; controls beverage and payroll costs to achieve maximum profitability. (Union Property)

•Lead and inspire front of the house team of 15 employees and 2 Supervisors (CBA). •Responsible for all day dining experience (average 100 covers per day) of 251-room luxury hotel. •Manage beverage costs and payroll expenses to achieve budget and exceed profitability. •Annual F&B operational revenues $1.5 million. •Menu engineering and venue concept development. •Promote, recruit, interview, coach and train all associated in the department. • Ensure proper staffing for maximum productivity and high standards of quality; controls payroll costs to achieve maximum profitability. (Union Property) • Creation of F&B initiatives with Chef’s Franck Desplechin, romantic dinner and special events

LQA Audit 2016 - Food Quality and service - 92.7% •Lead and inspire front of the house team of 35 employees, 2 Supervisors, 1 assistant manager and 1 sommelier, •Responsible for fine dining experience (average 100 covers per day) of 90 luxury villas. •Manage beverage costs and payroll expenses to achieve budget and exceed profitability. •Annual F&B operational revenues $3.9 million. •Menu engineering and venue concept development. •Micros expert for the hotel. •Oversee all liquor and wine list for the hotel. •Promote, recruit, interview, coach and train all associated in the department. •Ensure the efficient beverage of operation, constantly analyzes cost and examine time management in production areas to adhere within budget. • Ensure proper staffing for maximum productivity and high standards of quality; controls beverage and payroll costs to achieve maximum profitability.