Yousef Ragaban

Delivering elevated, personalized in-villa dining experiences within one of Red Sea Global’s flagship island resorts. Responsible for curating seamless, private dining moments with refined service, exceptional communication, and strong coordination with culinary operations. Key Responsibilities: • Managing all in-villa dining orders with precision, timing, and attention to detail • Guiding guests through menu selections and offering tailored recommendations • Coordinating closely with culinary and service teams to ensure flawless delivery • Preparing elegant in-villa dining setups that reflect Shebara’s luxury standards • Upholding exceptional guest engagement through warm, intuitive service • Supporting premium F&B operations across the resort when required • Ensuring a calm, polished, and guest-focused environment at all times

Completed 9-month practical training as part of the F&B Service & Management Diploma at Bunyan Academy, in partnership with EHL SSTH – Swiss School of Tourism & Hospitality. • Hilton Galleria, Curio Collection (Feb–May 2025): Assisted in restaurant service, room service, and guest operations in a high-end hospitality setting. • Marriott Hotels (May-Sep 2025): Ongoing F&B rotation including à la carte, banquets, and in-room dining service across luxury departments.

Raoul’s Restaurant Cool Inc. As an F&B Specialist at Raoul’s restaurant I play a key role in delivering elevated guest experiences in a fast-paced and trend-forward dining environment. My responsibilities include ensuring service excellence, enhancing guest satisfaction, and maintaining high standards of food and beverage presentation. • Provide personalized, attentive service to guests while upholding the brand’s signature hospitality standards. • Coordinate with kitchen and service teams to ensure smooth, timely delivery of all menu items. • Contribute to seasonal menu rollouts and upsell featured dishes and beverages, boosting average check size. • Resolve guest concerns with professionalism and speed, ensuring positive outcomes and return visits. • Support training of new hires and promote a collaborative, upbeat team atmosphere. Raoul’s Restaurant is known for its energetic vibe, unique menu offerings, and strong community presence—qualities I proudly represent in every shift.

Myazu – Modern Japanese Cuisine At Myazu, a premium fine dining concept blending modern Japanese cuisine with artistic presentation and elevated service, I held a hybrid role that combined front-of-house service with guest relations. My focus was on delivering a personalized luxury dining experience, ensuring every guest felt welcomed, valued, and cared for. • Greeted and seated VIP guests, managing reservations and special requests with attention to detail and discretion. • Delivered table service with precision, deep menu knowledge, and confidence in recommending signature dishes and beverages. • Handled guest feedback and concerns proactively, ensuring swift resolutions and maintaining a high level of satisfaction. • Coordinated with the kitchen and bar teams to guarantee seamless service, particularly during peak hours and private events. • Built rapport with regular guests, fostering loyalty and enhancing the overall guest experience. • Assisted with the onboarding and training of new staff on Myazu’s service philosophy and brand standards. Myazu’s reputation for excellence demanded the highest level of professionalism, cultural awareness, and poise—skills I continuously developed and proudly demonstrated in this role.

NahdiCare Clinics - • Served as the first point of contact for patients and visitors, ensuring a welcoming, professional, and supportive environment in a busy clinical setting. • Managed patient check-ins, appointment scheduling, and coordination between departments to streamline clinic flow and minimize wait times. • Responded to patient inquiries, concerns, and complaints with empathy and efficiency, upholding high standards of care and satisfaction. • Supported administrative operations by maintaining accurate records, updating patient data, and assisting with insurance and billing procedures. • Collaborated with medical and non-medical staff to deliver a smooth, patient-centered experience and uphold NahdiCare’s service excellence standards.

• Supervised daily operations of a high-traffic specialty coffee shop, managing a team of baristas to ensure consistent product quality and efficient service. • Trained and onboarded new staff in beverage preparation, customer service, and health & safety standards. • Oversaw inventory control, stock ordering, and vendor coordination to reduce waste and maintain profitability. • Resolved customer concerns with urgency and professionalism, fostering guest satisfaction and retention. • Implemented visual merchandising and seasonal promotions, contributing to increased foot traffic and sales.

Bunyan Academy (in partnership with EHL – École hôtelière de Lausanne) Currently pursuing a comprehensive diploma program focused on elevating service excellence and operational management within the food and beverage industry. This internationally recognized program, designed in collaboration with EHL, combines world-class Swiss hospitality standards with practical training tailored to the Saudi market. • Core focus areas include F&B operations, service etiquette, guest experience design, and team leadership. • Hands-on learning through real-world simulations and training in fine dining standards. • Emphasis on international service protocols, luxury guest interactions, and cultural awareness. This program is shaping me into a future-ready hospitality professional, equipped to lead in high-end restaurants, luxury resorts, and global hospitality settings.