Lozana was a trendy fashion store that also has unique statement designs made exclusively for the brand itself. I was the Co-owner and the General Manager of the store. My responsibilities -besides the management duties including stock manager- was also designing the brand logo and slogan i also designed all the unique statement pieces and made sure it was well executed and up to standards. I was also responsible for recruiting and training staff.

As a hotel HR manager i was responsible for recruiting all the hotel staff from receptionists to housekeepers, my duties also included training and managing the staff. I was also in charge of contracting and negotiating third parties reservation companies. I was also receiving, editing and applying the reservations through the third parties or directly to the hotel. I also redesigned the hotel's business cards.

Pescado Mina was a Lebanese fresh sea food restaurant. I was the first person recruited for the restaurant. I was in charge of hiring an executive chef, formulating the whole menu with him, manage the cost control, admit the item prices and also designing the main menu, take away menu and the business cards. As a general manager i was responsible for recruiting, managing and training all the floor, bar and kitchen staff. I was also in charge of contracting and negotiating the suitable suppliers for the restaurant specially the fishermen. I was also receiving, overseeing and applying the reservations daily.

A cozy indoor & outdoor brewery, pub and eatery. I attended the floor, managing the staff and waiting myself if needed, I was also in charge of explaining the many brews we made at home from the method, ingredients and taste. I was also bartending regularly and inventing house and specialty cocktails and also purchase and stock managing. At the kitchen I was in charge of purchasing and overseeing the food prep and execution and coming up with signature plates for special events and private reservations.

Salon Beyrouth is a fine dining, whiskey bar and live jazz restaurant. Started as a waitress, promoted to supervisor within months. I bar tendered when needed and still attend tables and I also worked as a chef at the kitchen. During the day I was responsible for taking reservations of the night shifts, manage and organize the seating, I was also in charge of the restaurant aesthetics all accompanied with barista, bartending and attending to guests. During the night I was seating people, waitering and attending the tables of the whole live jazz section. And Every Sunday I was responsible for the open brunch event from reservations, coordination, setting the open buffet, and attending the kitchen prep for the brunch.

Houdou' Nisbi (relative calmness) was a cozy friendly lounge bar. I was the owner and the manger and the PR of the pub. I created the concept, the food and beverage menu from the ingredients, items to the design of the menu. It was my first baby project in which I held for three beautiful years.

I was responsible for the floor, bar and food catering of the pub. My duties also included store management, managing reservations and walk ins and seating and attending to guests.

Reservoir Beirut is a deli, restaurant and pub. Started as a waitress, promoted to supervisor then general manager within months. I bar tendered when needed and still attend tables and I also worked as a chef at the kitchen, I also created signature plates and drinks for the restaurant. I was also responsible for staff training, and recruiting. I booked the events took the reservations and managed the floor. I was also the cost control and store manager.

Mainly i worked as an interior security for high end hotels.