Talal Srour

 Operation Manager: June 2025 to Present – January 2026

 Al-Abasly Suites, Baghdad, Iraq / 60 Rooms 

• Overseeing the entire pre-opening process of the hotel, ensuring everything is in place before the official opening. coordinating, and executing all aspects necessary for the smooth launch of the property. 
• Implement a detailed timeline and action plan for the pre-opening phase. 
• Coordinate with internal departments, contractors, suppliers, to ensure deadlines and quality standards are met. 
• Help recruit and hire key staff for various hotel departments (e.g., front desk, housekeeping, food & beverage, etc.). 
• Train staff to ensure they are prepared for opening day. 
• Tailor made operational standards, processes, and procedures for all hotel departments. 
• Oversee the setup of the property, including IT infrastructure, equipment installation, and staff operations. 
• Ensure that the hotel's design, amenities, service offerings, and overall environment align with the brand standards and expectations. 
• Ensure that the hotel's design, amenities, service offerings, and overall environment align with the brand standards and expectations. 
• Collaborate with marketing team to develop pre-opening promotions and brand awareness strategies. 
• Enrolling in OTA’a Channels 
• Create Restaurant Concept 
• Create Rate Structure for rooms 
•  Reservation system mapping 
•  Staff development and training 
•  Manning Planning and interviewing for F&B and Kitchen 
•  Sales and marketing strategies for food and beverage department. 
•  Create with the chef trendy menu 
•  Understand owner and management objectives. 
• Outlets SOE & PP&E 
• Direct the control of costs and expenses in all areas, including saving measures. 

Food & Beverage Manager: August 2023 to May 2025 – Opening Team 

Nassim Al Najaf Hotel, Al Najaf, Iraq / 600 Rooms        

• Preparing outlet menus
• Costing all outlets menus
• Mapping Micros and synchronizing it with Opera and MC systems.
• Implemented standard operating procedures (SOP) and conducted personnel performance evaluations, resulting in a 90% increase in customer service quality and satisfaction.
• Kitchen operation flow check in each section
• Enforce all rules and regulations to be implemented
• Deciding the APL list approved list
• Handling P&L of both F&B and Kitchen departments
• Manning Planning & interviewing for F&B and Kitchen
• Setting the F&B & Kitchen budgets 
• Preparation for the Grand opening from the menu to the serving type to costing etc…
• Staff development & Training
• Monitor daily operations of outlets / Kitchen to ensure standard operating procedures are being followed

Bir Hassan Institute, Lebanon

BT. Hospitality Management                                                                                        1995-1998

Al Awael Institute, Beirut, Lebanon                                                                     

TS Hospitality Management                                                                                           2011-2014