Samer Alhamade

Samer Alhamade


My objective is to have a responsible and challenging position within hospitality industry.


Extensive background in United State, North Africa, and Middle East with different cultures in F&B operation and F&B administration.

Hotel and palace opening experience.

Committed to provide quality service at a high standard.

Planning, and leading large operations.

Implementation of management systems, and operational procedures.

Troubleshooting actual and potential problem areas, and implementing viable solutions that are both profitable and efficient.

Work History

Work History
Apr 2015 - Present

Food & Beverage Director

Divan Erbil Hotel

Manage the food and beverage department including ballroom and fourteen meeting rooms.

Created new training program in line with national five stars hotel standard and implemented it in the department.

Worked closely with the executive chef on creating new concepts and menu for all outlets.

Aug 2012 - Oct 2014

Food&Beverage Director

Millennium Hotels

Managing both food and beverage departments in Copthorne Millennium Hotel and Millennium Kurdistan Hotel&Spa.

Member of the pre opening management team.

Managing 12 outlets in both locations.

Jun 2010 - Jun 2012

Deputy Director of Food & Beverage

Sheraton Sharm Hotel, Resort, Villas & Spa

832 rooms, 29 F&B outlets incl. 4 main restaurants.

Maximize food and beverage profit through effective menu planning, sales promotion, cost & labor control.

Review and analyze the sales numbers, bar costs, and the daily flash food cost reports on a daily, weekly and monthly basis to ensure maximum profitability of all food & beverage operations.

Develop a motivated food & beverage team.

Responsible for preparing and maintaining budget and forecast  food & beverage cost of sale, other expense, wage & benefit costs

Jan 2009 - Dec 2009

Food & Beverage Manager

Rotana Hotels & Resort

242 Rooms, 6 F&B Outlets

Pre opening management team

Opened and managed six outlets.

Created SOPS for F&B department.

Hire and recruit 100 food & beverage staff.

Coordinated and created outlets menus.

Created price and cost structure for menus.

Created food and beverage market list.

Created and executed training plan for F&B Department.

Sep 2005 - Dec 2008

Food & Beverage Duty Manager

Jumeirah Beach Hotel

23 F&B outlets incl. 16 restaurants

Ensure guest needs and guest expectations are met through out the shift in all the outlets.

Coordinate with other Outlet Managers whenever necessary regarding operational problems throughout the shift and trouble shoot these problems.

Response to all guest service challenges in all outlets.

Involved in creating and executing outlets budgets.

Sep 2004 - Sep 2005

Room Service Manager

Kempinski -Emirates Palace Hotel

394 rooms & suites Palace Hotel

Pre opening team.

Responsible for room service stations through out the Palace.

Create and implement the entire SOP for room service department.

Maintaining high  level of service in our daily operations.

May 2001 - Dec 2003

Restaurant General Manager

Chili’s Restaurant

540 seat,  130 employees

Managed and directed the biggest Chili’s location world wide.

Responsible for importing food and equipments for operation needs.

Lead the opening of second location.

Created new inventory system, and implemented in operation.

Oct 1998 - May 2001

Kitchen manageru

Brinker international-Chili’s Grill & Bar

Purchasing supplies, and monitoring inventory.

Responsible for food cost, hygiene and safety standards,Kitchen readiness and kitchen staff.

Responsible for all aspects in the restaurant through out the shift

Management trainer for new managers and general managers






Richard Moeri / Hotel Manager

I did work under Mr. Moeri supervision for two years in Sheraton Sharm.

Contact number: +41796500124

Guenter Gebhard / Resort General Manager

i worked under Mr. Gebhard supervision in two location, Jumeirah Beach Hotel and Kempinski-Emirates Palace Hotel.