Abed Ayoub

Medhyaf Catering is an integrated culinary logistics partner engineered to deliver world-class hospitality across the government, corporate, and luxury sectors of Riyadh. Driven by a "New Vision", we seamlessly bridge the gap between rich cultural legacy and high-performance.

• Managed logistics for high-profile international events and conferences, ensuring seamless execution. • Directed catering sales and operations while implementing stringent food safety protocols. • Fostered strong relationships with institutional stakeholders to enhance client trust and operational excellence.

Planned and executed 1,200+ major banquets and events including VIP, diplomatic, and corporate functions. Managed total customer budgets exceeding JOD 4M with focus on revenue maximization. Led BEO meetings, pre-event briefings, and daily operational communications. Oversaw culinary menu development ensuring food safety and sanitation compliance. Coordinated with vendors, suppliers, culinary teams, and production partners. Championed all brand standards, SOPs, and core deliverables company-wide.

Managed major conferences, exhibitions, and royal events. Designed 50+ event programs including speakers, topics, and budget considerations. Negotiated contracts with 15+ vendors: AV, décor, transport, signage, and catering. Coordinated venue setup, accommodation, logistics, and full food & beverage operations.

Developed and executed Property Account Revenue Mix (PARM) strategies. Generated new business and managed corporate & government account renewals. Monitored customer preferences to identify new revenue opportunities.

Successfully maximize annual revenue to JOD 2 Mn from room rentals, group rates, conferences, weddings and events through proactive selling and commercial management techniques Supervised the day-to-day performance of all events, maintaining brand standards of outstanding customer service and empowering associates to provide excellent service Interacted with other departments and functions to ensure that the hotel exceeded customer, owner, and shareholder expectations, managing the relationship and business processes between GC&E Sales, Sales, Operations, Reservations, and Revenue departments Managed event management operations and budgets, ensuring compliance with food handling and sanitation standards, and maintaining furniture and equipment inventory levels in accordance with corporate guidelines Solicited new catering accounts, maintained relationships with existing accounts, and oversaw client functions to ensure customer satisfaction Hired, trained, and coached 25 employees across several departments Prepared and presented weekly and monthly Catering/Sales reports, and had knowledge regarding hotel facilities and services, airline partnerships, and local attractions Handled complaints in a tactful manner and negotiated resolutions such as alternative accommodations when the hotel was sold out Complied with attendance rules and was available to work on a regular basis, performing any other job-related duties as assigned