Georges Tamer has over 15 years of experience in hospitality management, including positions as a senior hospitality lab supervisor, instructor, project manager for restaurant consulting, and event manager. He holds an MBA and BS in hospitality and tourism management from the Lebanese American University, and has managed large events in Dubai, Qatar, and Lebanon while supervising many students. Tamer has a diverse skill set including operations management, budgeting, purchasing, training, and languages.
1. Georges Tamer
Jamhour, Jamhour Village, Block D, Bldg. D1, 2nd
floor-Beirut, Lebanon ▪
T: +961 71 141617 ▪ Georges.tamer@lau.edu.lb
EDUCATION
MBA (Masters in Business Administration) July 2006
Lebanese American University (LAU) - Beirut, Lebanon
BS in Hospitality and Tourism Management July 2004
Lebanese American University (LAU) - Beirut, Lebanon
RELATED EXPERIENCE
Senior Hospitality Lab Supervisor, LAU – Beirut, Lebanon Oct.2006 - present
Managing the smooth running of the Lab (Kitchen, Front Office, and Room Simulation) in terms of:
• Purchasing Supplies
• Budget control
• Managing Inventories
• Storing and distributing of supplies (FIFO)
• Dealing with suppliers
• Establishing new contact with suppliers related to my line of work
• Managing and organizing events
• Supervising and managing stewards
• Maintaining lab hygiene and food handling in order to prevent and minimize food cross contamination
(poisoning)
• Training the students on the use of lab equipment in order to minimize the risk of kitchen accidents through
the appropriate student orientation
Organizing gala dinners on premises and outside premises which catered between 80 to 200pax
• Closing contracts with the clients and function sheet
• Arranging external suppliers for the events: service staff, flowers, linen, china, silver, flat and glassware
• Preparing table setup
• Running the show during the events
• Client follow-up
• Entering and analyzing guests' data of all events
• Training students on the use of the PMS (Opera).
• Coaching student s
• Scheduling and supervising the graduate and undergraduate student assistants throughout the academic
semester, in a manner that would help in the smooth running of the Lab operations.
• Calculating and distributing the graduate assistantship budget for graduate students.
2. Dubai Airshow, Dubai World Trade Centre– Dubai, UAE Nov. 2015
• Managed and catered a section of 10 chalets
• Managed 39 Students
LAU Part Time Instructor, LAU – Beirut, Lebanon Feb. 2011 - 2015
• Teaching several Courses such as: Front Office Operations, Housekeeping Management, and Intro to
Restaurant Hotel Industries, etc...
Boutique Michl1 Professional Restaurant Consulting, – Beirut, Lebanon May 2010 - Dec. 2013
Project Manager/consultant (During this phase I worked on opening three restaurants)
Assisted the client in the following:
• Business Plan
• Menu Planning and Concept
• Trained staff on providing excellent customer Service
• Menu Costing and Pricing
• Selected China ,Silver, Flat and Glassware
Assisted in Managing the Restaurants:
• Managed the Restaurants during the first Six months of their operations
Ongoing management assistance
Dubai Airshow, Dubai World Trade Centre– Dubai, UAE Nov. 2013
• Managed and catered a section of 8 chalets
• Managed 60 Students
Royal Wedding – Doha, Qatar April 2013
Wedding of the daughter of the PRINCE of QATAR
• Managed 120 students participant during their stay and work
• Assisted Potel et Chabot Catering during their preparation
Dubai Airshow, Emirates Catering – Dubai, UAE Nov. 2009 & Nov.2011
• Managed and catered MUBADALA Company chalet.
• Managed 35 Students
Dubai Airshow, Emirates Catering – Dubai, UAE Nov. 2007
• Managed and catered UAE Air force chalet
3. • Managed 35 Students
LAU – Beirut, Lebanon Sept. 2005- July 2006
Part timer (Administrative position)/Research Graduate Assistant
• Assisted in the Business School Administrative work
• Assigned to calculate and distribute the graduate assistantship budget for graduate students.
• Research Graduate Assistant in Chairman’s Office.
MUTIARA Crown Plaza Hotel – Kuala Lumpur, Malaysia July 2004- Sept. 2004
Trainee/Management Training
• Two months in the F&B Outlets. Job rotations (cashier, order taker, server)
• One Month in the F&B Office where I was taught how all the related events and contracts are done plus
some off the F&B manager work
Dubai Airshow, Emirates Catering – Dubai, UAE Nov. 2003
• Supervised and catered a chalet Booth
Crown Plaza, Beirut-Lebanon 2003
Part time, Part time employee
• Worked as a server in the banquet Department
JW Marriott Crown – Hotel Kuala Lumpur, Malaysia July 2002- Nov. 2002
Trainee
Trained at the following depts.:
• Front office- 2 months
• Human resources- 1 month
• Room service-2 month
• Housekeeping -2 month
Certificates:
• Level 4 Award in managing Food Safety Expected 2017
( Highfield awarding body for compliance).
• HABC level 3 Award in supervising FOOD safety in CATERING (QCF) WITH Merit May.2015
( Highfield awarding body for compliance).
WORKSHOPS
• First Aid Certificate from Red Cross Oct. 2013
• Property Management system certification (Train the trainer) Opera Nov. 2008
4. ACTIVITIES
• Assisted in organizing the L.A.U. Gala Dinner May 2001,2002 & 2003
• Social Work with AFEL (NGO) Nov.2001
ADDITIONAL INFORMATION
Adaptability: Flexibility in adapting to changing environments with their various demographic and cultural elements
Languages: Arabic and English (Fluent), French (Good)
Computer Skills: Fidelio, Opera, Omega, Microsoft Word, SPSS
Extra-curricular activities: Teaching undergraduate students, assisting the family business in daily tasks (School
and Car Rental Company)
Interests: Cooking and Archery