Georges

Diector of food & Beverage in the hospitality industry with extensive experience scaling and building
F&B venues across Bahrain, Qatar, Dubai, and Montreal. Specializing in improving restaurant processes,
performance, and protability, with expertise in operations management, menu engineering, cost
control, and culinary strategy. Proven track record in business
development, concept creation, legal support, supply chain management, and nance.
Skilled in leading diverse teams, enhancing guest experiences, and delivering sustainable growth in
both hotel and stand-alone F&B operations. Experience in English, French, Arabic