Myrna

Professional Sabbatical – Primary Caregiver

Took a pause from executive leadership roles to serve as the primary caregiver for an elderly parent.

EAM Operations - Acting General Manager

Oversaw multi-venue hotel operations: Sales & Marketing ($25M budget), Rooms (FO, HK, & Engineering), Food & Beverage (10 restaurants/4 bars – $8M budget), Banquet, MICE & OSC (8 event venues and 10 meeting rooms – $2M budget), Spa (20,000 sq. ft. - 12 treatment rooms - $3M budget), Recreation (6 pools), Luxury Residential Villas ($5M budget), and Marina & Yacht Harbour Operations (30 slips).. Oversaw 10 executive leaders and 410 team members, and acted as GM in his absence, accountable for Budget, Forecast, P&L, CAPEX, FF&E RFAs, and financial reviews with Owners and Managing Company.

Director of Food & Beverage - Deputy General Manager

Oversaw Sales & Marketing ($20M budget), Food & Beverage ($5M budget), Villa Service, Housekeeping, Engineering, Launch (Marine Operations), Luxury Butler Operations, and Security.. Oversaw Revenue Management, Finance and People & Culture. Led 250 team members and deputized as General Manager in his absence.. Accountable for P&L performance, budgeting, forecasting and financial reviews with Owners and IHCL Managing Company.

Assistant General Manager - Acting General Manager

Oversaw Front Office, Guest Services, Housekeeping, Laundry, Valet, Engineering, Food & Beverage, Culinary and Banquet.. Led 250 team members and acted as General Manager in his absence.

Food & Beverage Manager

Built and launched the F&B department from concept to execution, including 4 restaurants, 3 bars, In-Room Dining, Events, and Outside Catering.. Reported directly to the General Manager within a flat leadership structure, with full departmental autonomy. Served as AGM in GM’s absence and primary POC for Owners and IHG Managing Company.. Directed full menu development including menu engineering, costing, pricing, presentation, and personally crafted all Arabic and English menu content.. Recruited and trained 110 team members, delivering HACCP certification, Food Safety, and service programs in Arabic and English across F&B, Culinary, FO and HKP.. Developed pre-opening financial framework including revenue and expenses budget, revenue forecast, marketing, payroll, OPEX, FF&E, CAPEX and P&L oversight.

Training Manager

Front Office Manager – Promoted to F&B Manager