1. 1
Maroun R. Nassar
Motivation Letter
I am Currently looking for More Opportunities to gain
international work experience in order to broaden my future
prospects.
I have previously completed several training as (Group Training
Certificate), (Service Leadership), (Kitchen Hygiene By Johnson
Diversey) in addition to my work in hotels. Due to these trainings, I had
the opportunity to train in different departments in the hotel, which has
helped to gain more experience .
I learned to deal with different types of customers and how to meet with
deadlines.
I am a computer literate with advanced knowledge of the Windows
office package, Omega & Micros system as well and hence find it easier
to learn new programs. I speak Arabic, English, and French. I also like
to learn new languages, in the last few months have managed to learn
basic greetings in many other foreign languages.
I consider myself to be a confident, hardworking, responsible, easy to
approach and honest individual. For your easy reference I am attaching
my C.V. along with this motivation letter.
Beside that, I’ve been trained by coach Wissam Bou Serhal for the
Martial Arts self-defense.
Whilst hoping that my application will be successful, I am looking
forwardly for your reply. Should you need any more information please
do not hesitate to contact me.

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Thanking you in anticipation,
Yours sincerely,
Maroun R. Nassar
MAROUN RIZKALLAH NASSAR
To be an outstanding General Manager in a Five Star International chain with a challenging of
Food & Beverage environment.
18 years operational experience in Italian , Oriental, Intercontinental, Lebanese, Turkish ,
(Banqueting and fine dining ) in Internationally recognized Luxury Hotel and Restaurants
Chain in Middle East.
 In Charge for the Opening of a Lebanese To Go Mais Al Ghanim.
 In Charge for the Opening of a Restaurant Caffe The Bistro care of Mais Al Ghanim.
 In Charge for the Opening of a Lebanese Restaurant Mais Al Ghanim.
 In Charge for the Opening of a Turkish restaurant Afendim.
 In Charge for the Opening of a french restaurant Lettre d’amour.
 In Charge for the Opening of a french restaurant Le Fauchon Paris
 Part of the pre-opening team ( Shah Lounge Bar Lebanon )
 Departmental Trainer
 Going through different Training Intercontinental Hotels Group
 Excellent Interpersonal Skills
 Strong Written and Oral Communication Skills
 Great Performance Under-pressure
 Good Business awareness
 Quantitative Business Analyst
 Teamwork Skills
 Strong Planning and Organisational Skills
 The Ability to Work Independently
 Problems-Solving Skills
 Food Hygiene Training
 Customer Care
 Handling Guest Complains
 Health & Safety
 Fire Safety Training
 Basic First Aid
Objective
Highlights of
Qualifications
Professional
Achievements

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 Micros Training by FIDELIO MICROS
 Leadership Skills
 Group Training
 Managing Training Development
 Managing and training a multi-cultural workforce.
 Body Language
Feb 2015 – Up To Date
To Go Operations Manager ( Mais Alghanim)
Promoted to To Go Operations Manager
Mais AlGhanim Restaurants
Mais Al Ghanim Restaurants Company Have Up To Four Restaurants, Eight To Go Branches
& Outside Catering Department (For More Than 1250 Person).
MAG Sharq Branch Capacity Is 764 Cover; Mahboula Branch Capacity Is 270 Cover,
& The Bistro restaurant & caffe 154 Cover,
Five To Go Mais al Ghanim Outlets
 Improve the operational systems,processes and policies in support of organizations
mission - specifically, support bettermanagement reporting, information flow and
management, business process and organizational planning.
 Manage and increase the effectiveness and efficiency of Support Services (HR, IT and
Finance), through improvements to each function as well as coordination and
communication between support and business functions.
 Oversee overall financial management, planning, systems and controls.
 Development of individual program budgets
 Payroll management, including tabulation of accrued employee benefits.
 Organization of fiscal documents.
 Regular meetings with Executive Director around fiscal planning.
 Supervise and coach office manager on a weekly basis.
Financial Management
 Direct annual budgeting and planning process for the organization's annual budge
 Develop and manage annual budget
 Oversee monthly and quarterly assessments and forecasts oforganization's financial
performance against budget,financial and operational goals. Oversee short and long-
term financial and managerial reporting
 Managing day to day processing of accounts receivable and payable using
QuickBooks, producing reports as requested
 Reconciling monthly activity, generating year-end reports
Work
History
Responsibilities
and Duties

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 Assisting Executive Director and Board in creating annual organizational budget and
monitoring cash flow
 Maintaining Intersection's archival and administrative files
 Administering payroll and employee benefits and organizational insurance
 Ensure that Accounting Department requests are resolved and communicated in a
timely manner to internal and external parties
 Develop long-range forecasts and maintain long-range financial plans
March 2014 – Feb 2015
Restaurants Area Manager ( Mais Alghanim)
Promoted to a Restaurants Area Manager
Mais AlGhanim Restaurants
Mais Al Ghanim Restaurants Company Have Up To Four Restaurants,Seven To Go Branches
& Outside Catering Department (For More Than 1250 Person).
MAG Sharq Branch Capacity Is 764 Cover; Mahboula Branch Capacity Is 270 Cover,
& Newly to be opened The Bistro 154 Cover.
 Support the Management of customer service activities & staff competence so as to
optimize & sustain sales performance & customer satisfaction
 Manage the P&L within allocated budget in order to affect a profitable performance
 Manage payroll budgets in line with Area sales performance
 Communicate business & Area objectives to managers so that they remain well informed of
business activity & of their required contribution to targets
 Achieve stock control targets in line with company guidelines to prevent financial loss
 Support the delivery of all marketing campaigns & Develop an effective network of
communication across the Area to ensure shared knowledge and understanding of business activity
 Encourage managers to seek and continuously develop knowledge of competitor activity and
local market conditions, with the purpose of making appropriate and innovative recommendations
to drive the business forward
 Plan for succession in the Area through the identification of individuals with potential
for development and growth
 Create a positive environment that results in stable retention & a reduction of labor turnover
June 2010 – March 2014
Restaurant General Manager ( Mais Alghanim).
Joined in the capacity of a Restaurant General Manager ( Lebanese Restaurant )
Mais AlGhanim Restaurants
Mais AlGhanim Restaurants Company Have Up To Now Two Restaurants,Three Home
Delivery Branchs & Outside Catering Department ( For More Than 1250 Person.
Mais AlGhanim- Bneid El Gar Branch, Restaurant Capacity Is 764 Cover; Mais AlGhanim-
Mahboula Branch, Restaurant capacity Is 270 Cover.
 Responsible for Opening & Closing of the restaurant.
Work
History
Responsibilities
and Duties
Work
History
Responsibilities
and Duties

5. 5
 Responsible for the Whole Recruiting Process.
 Responsible for the Purchase Order ( Kitchen & Dining Area ).
 Responsible for the training of the staff.
 Responsible For The Yearly Budget.
 Responsible for the operation longtermsuccess by analysing all strong & weak points in the
restaurant Comparing it to the Market.
 Responsible for preparation of duty rosters, salary & maintaining proper inventory control.
 Check and report the quality of food products received from the kitchen to the costumer.
 Ensure that all the FOOD & BEVERAGE is served according to the Standard Specifications
 Analysing the ups & down at work for assuring the proper work flow.
 Handling the Daily Operation.
 Ensure productivity through planning, training and practice.
 Playing an effective role in controlling the food cost, Quality and Hygiene.
 Be-involved in the ongoing on-job training programs.
September 2008 – June 2010
Restaurant Manager ( Afendim).
Promoted to a Restaurant Manager ( Turkish Restaurant, Afendim )
Al Safat United Food Co
Al Safat Company Have More than 42 Company Underneath it, Al Safat United food Co has
“ Shrimpy” More than 30 Branch In Kuwait, “DC Chicken” More than17 Branch In Kuwait,
“Black & White” 4 Branchs In Kuwait, AND 5 Fine Dining Restaurants “ Lettre D’amour”
French Restaurant with Capacity of 180 Cover, “Don mario’s” Italian Restaurant with capacity
of 175 cover, “ Trader Vic’s” Cuban Restaurants with capacity of 160 cover, “Al Sanawbar”
Lebanese Restaurant with capacity of 400 cover, “Afendim” The Only Turkish Restaurant In
Kuwait with capacity of 325 cover.
 Responsible for Opening & Closing of the restaurant.
 Responsible for the Whole Recruiting Process.
 Responsible for the Purchase Order ( Kitchen & Dining Area ).
 Responsible for the training of the staff.
 Responsible for preparation of duty rosters, salary & maintaining proper inventory control.
 Check and report the quality of food products received from the kitchen to the costumer.
 Ensure that all the FOOD & BEVERAGE is served according to the Standard Specifications
 Handling the Daily Operation.
 Ensure productivity through planning, training and practice.
 Playing an effective role in controlling the food cost, Quality and Hygiene.
 Be-involved in the ongoing on-job training programs.
August 2007 – Sptember 2008
Assistant Manager Incharge ( Lettre D’amour).
Joined in the capacity of an Assistant Manager Incharge ( Fench Restaurant, Lettre D’amour )
Al Safat United Food Co
Al Safat Company Have More than 42 Company Underneath it, Al Safat United food Co has
“ Shrimpy” More than 30 Branch In Kuwait, “DC Chicken” More than 17 Branch In Kuwait,
“Black & White” 4 Branchs In Kuwait, AND 5 Fine Dining Restaurants “ Lettre D’amour”
French Restaurant with Capacity of 180 Cover, “Don mario’s” Italian Restaurant with capacity
of 175 cover, “ Trader Vic’s” Cuban Restaurants with capacity of 160 cover, “Al Sanawbar”
Lebanese Restaurant with capacity of 400 cover, “Afendim” The Only Turkish Restaurant In
Kuwait with capacity of 325 cover.
Work
History
Responsibilities
and Duties
Work
History

6. 6
 Responsible for Opening & Closing of the restaurant.
 Interfering With HR departement In Recruiting.
 Responsible for preparation of duty rosters, salary and maintaining proper inventory control.
 Check and report the quality of food products received from the kitchen to the costumer.
 Co-ordinating with the training dept. for the training and career development of the staff.
 Ensure that all the FOOD & BEVERAGE is served according to the Standard Specifications
 Handling the Daily Operation.
 Ensure productivity through planning, training and practice.
 Playing an effective role in controlling the food cost, Quality and Hygiene.
 Be-involved in the ongoing on-job training programs.
June 2006 – August 2007
Assistant Manager Incharge (Le Fauchon Paris).
Promoted to an Assistant Manager Incharge ( Fench Restaurant, Le Fauchon Paris )
Crowne Plaza Kuwait Intercontinental hotels group.
Five Stars Hotel within 330 rooms. The Hotel has 14 F&B outlets “Fauchon Salon de Thé”
French style Pastry and Restaurant, “Shabestan” Iranian Restaurant, “Sakura” Japanese
specialty, “Al Ahmadi” Coffee Shop, “Rib Eye” American and Mexican Style Steak House , “
Al Noukhaza” Seafood Restaurant, “Ayam Zaman” Lebanese restaurant (225 cover), “Room
service” in room dining , Outside the hotel we have two Sakura Japanese restaurant, three
Fauchon French Restaurant, one Al Noukhza Seafood Restaurant, Catering Food & Service for
the Pearl Lounge in the Airport.
Banqueting & Outside Catering Facilities up to 3000 Pax per day.
 Responsible for Opening & Closing of the restaurant.
 Responsible for preparation of duty rosters, salary and maintaining proper inventory control.
 Check and report the quality of food products received from the kitchen to the costumer.
 Co-ordinating with the training dept. for the training and career development of the staff.
 Ensure that all the FOOD & BEVERAGE is served according to the Standard Specifications
 Handling the Daily Operation.
 Ensure productivity through planning, training and practice.
 Playing an effective role in controlling the food cost, Quality and Hygiene.
 Be-involved in the ongoing on-job training programs.
May 2005 – June 2006
Supervisor ( Intercontinental Buffet Restaurant ).
Joined in the capacity of a Supervisor ( Intercontinental Buffet Restaurant, Al Ahmady ).
Crowne Plaza Kuwait Intercontinental hotels group.
Five Stars Hotel with 330 rooms. The Hotel has 18 F&B outlets “Fauchon Salon de Thé”
French style Pastry and Restaurant, “Shabestan” Iranian Restaurant, “Sakura” Japanese
specialty, “Al Ahmadi” Coffee Shop, “Rib Eye” American and Mexican Style Steak House , “
Al Noukhaza” Seafood Restaurant, “Ayam Zaman” Lebanese restaurant (225 cover), “Room
service” in room dining , Outside the hotel we have two Sakura Japanese restaurant, three
Work
History
Work
History
Responsibilities
and Duties
Responsibilities
and Duties

7. 7
Fauchon French Restaurant, one Al Noukhza Seafood Restaurant, Catering Food & Service for
the Pearl Lounge in the Airport. Banqueting & Outside Catering Facilities up to 3000 Pax per
day.
 Assisting the Manager with all operations and managerial aspect.
 Ensure that all the FOOD & BEVERAGE is served according to the Standard
Specifications.
 Check and report the quality of food products received from the kitchen to the costumer.
 Co-ordinating with the training dept. for the training and career development of the staff.
 Handling the Daily Operation.
 Ensure productivity through planning, training and practice.
 Playing an effective role in controlling the food cost, Quality and Hygiene.
 Be-involved in the ongoing on-job training programs.
October 2004 – May 2005
Supervisor (Royal Banquet).
Joined in the capacity of a Supervisor Incharge ( K.A.I.C.C )
King Abdulaziz International Conference Center
The Palace was made for the function about the World Terrorism, it contains 60 countries
representatives ( princes, Presidents, Ministers ).
Can absorbe more than 1500 Person.
Includes Eight Royal Suits
 Run all operations and managerial aspects.
 Responsible for preparation of duty rosters, scheduling of work & Vacation over time and
maintaining proper inventory control.
 Stores In Charge ( Silverware, Chinaware, Glassware) For Items More Than 30 Milion
Dollars.
 Handling the Daily Operation.
July 2003 – October 2004.
Captain Senior.
Promoted to a Senior Captain ( Lounge Bar, Shah ).
G.H.I.A Holding s.a.l Beirut/Lebanon
Worked For Two Years as a captain senior in the lounge bar Night club.
 Preparation of the restaurant mise en place on daily basis.
 Main Duty to ensure that guests are 100% served and satisfied.
 Supervise the closing team.
 Co-ordinating with the Manager to apply the restaurant standards & procedures.
August 2000 – July 2003.
Captain
Responsibilities
and Duties
Work
History
Work
History
Responsibilities
and Duties
Work
History
Responsibilities
and Duties

8. 8
Joined in the capacity of a Captain ( Italian Restaurant, Ciao Pizzeria ).
G.H.I.A Holding s.a.l Beirut/Lebanon
Joined as a Captain in the Italian Fine Dining Restaurant.
Ciao is a fine dining restaurant with 110 seats offering a very luxury gastronomic menu with a
nice selection of wine (French, Spain,Italian and South African) and a variety of wooden baked
pizza.
 Responsible mainly for taking order and following .
 Taking care of my station mise en place.
 During this Period i have gained knowledge in The Italian Cuisine.
February 1998 – August 2000
Waiter
Joined in the capacity of a Waiter ( Italian Restaurant, Avante ).
Berkley Hotel Beirut/Lebanon
Five Stars Hotel with 132 rooms, the Hotel has 3 outlets,Piano Bar, Room Service and Avante
Italian restaurant.
Good operational skills. Able to work on own initiative with minimum supervision and as a part
of a team. Dedicated to maintain high quality standards, Hard and creative worker.
Full Name : Maroun Rizkallah Nassar
Date of Birth : November 05th 1979
Nationality : Lebanese
Permanent Address : Fentas
Kuwait
Marital Status : Married
Mail : :MarounNassar3@gmail.com
:00965 504-777-00 Kuwait
:00961 3 309-717 Lebanon
Education
October 2000-June 2002 : Pigier Hotel Management School with the partnership of
Pigier France (Beirut/Lebanon)
October 1997-June 2000 : Technical Centre of Science For Culinary Arts
Studies (Beirut/Lebanon).
Language
Responsibilities
and Duties
Professional
Strength and
special skills
Personal
Details
Work
History

9. 9
Fluent written & spoken : Arabic, English.
Good Written & spoken : French
Martial Arts ( Brown Belt ) , Reading , Swimming.
ANTOINE CHIKHANY
F&B Director In Classic Burger Joint - Lebanon
001-5879913668
Elias Neemeh
Development Chef In Mezzan Holding - Kuwait
00965-51525525
REFERENCES
Additional Skills