Summary
Overview
Work history
Education
Skills
Websites
Accomplishments
Languages
Personal Information
References
Timeline
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Marianna Langner

Marianna Langner

Dubai,UAE

Summary

With over two decades of hands-on experience in the luxury hospitality industry, including 13 years in Dubai and a robust international background, I am writing to express my strong interest in a leadership opportunity within your organization's Food & Beverage division. My journey in hospitality has been shaped by a deep passion for delivering exceptional guest experiences, building high-performing teams, and driving operational excellence across diverse, brand-forward environments. What sets me apart is my ability to balance creativity with structure, developing initiatives that spark excitement and loyalty, while ensuring profitability and cost control. I am known for my integrity, adaptability, and leadership style that fosters collaboration and growth.

Overview

22
22
years of professional experience

Work history

Food and Beverage Director - Pre-Opening Team

Mama Shelter Dubai
Dubai, UAE
10.2024 - 06.2025
  • Led the full pre-opening strategy and operational launch of all F&B outlets at Mama Shelter Dubai, ensuring Mama Shelter brand alignment, service excellence, and revenue optimization across: IRD & Mini Bar, Atelier Meeting Room, Mama Trattoria, Mama Skypool, Mama Restaurant, Cinemama, Mamm's Bar speakeasy.
  • Designed product curation, pricing strategies, and service standards for in-room dining and mini bar, focusing on local partnerships and guest convenience.
  • Developed meeting and event service flow, catering packages, and upselling initiatives for corporate and private functions.
  • Launched a cozy, family-style Italian eatery with signature Aperitivo offers and neighbourhood-driven marketing campaigns.
  • Introduced a rooftop dining experience with seasonal Asian-inspired menus, vibrant poolside activations, and tailored guest programming.
  • Consolidated menu offerings, implemented operational efficiencies, and enhanced dinner traffic through targeted group and local outreach.
  • Activated themed screenings and weekend family programs, integrating F&B offers to elevate the guest experience.
  • Conceived and executed a 1920s-inspired cocktail bar concept with immersive storytelling, specialty drink menus, and curated entertainment.
  • Key achievements included optimizing supplier contracts, building cross-functional team collaboration, and launching targeted revenue-driving promotions across all venues.

Food and Beverage Manager - Pre-Opening Team

W Dubai Mina Seyahi
Dubai, UAE
01.2022 - 08.2024
  • Pre-opening team of W Dubai Mina Seyahi, part of the project from day 1, involved in the concept creation, operating procedures, and overall recruitment process.
  • Owned scheduling, training and performance activities for multiple venues, IRD & Mix Bar (Mini Bar), Studios Banquets, Ginger Moon restaurant & pool deck and Farrago lounge.
  • Lead the team with Marriott brand standards and Forbes travel guide certification trainings.
  • Lead the Guest Voice program within the venues, ensure the team is engaged and delivery consistent luxury service and ace the basics.
  • Crafted mouth-watering menus, ensuring food and drink options reflected current trends and pushed boundaries of guests' expectations.
  • Led F&B team of 80 talent to champion guests service and consistently elevate food and beverage presentation standards.
  • Assisted management in conducting annual talent appraisals with team members working within area of responsibility.
  • Overseeing food and beverage inventory, strategically ordering supplies and anticipating guests demands to prevent out-of-stock items.
  • Provided administrative support to upper management through inventory reporting, and payroll management.
  • Understood and represented training and support needs of F&B team by organizing regular professional development opportunities.
  • Managed restaurant, bar, and banqueting operations on shift basis, catering up to 1,000 guests at any one time.
  • Monitored restaurant performance to identify and implement improvement initiatives.
  • Prepared schedules to achieve stable coverage while minimizing payroll costs.
  • Created team building initiatives to encourage upselling and meet revenue targets.
  • Built loyal guest base by creating welcoming environment with top quality service.
  • Grew restaurant profits through improved marketing and talent development initiatives.

F&B Operations Manager

Le Meridien Mina Seyahi
Dubai, UAE
09.2017 - 12.2021
  • Manage the all-day dining operations of Latest Recipe restaurant, the lobby lounge Latitude Bar and a specialty restaurant and cafe, Bounty Beets.
  • Re-branding of Bounty Beets and consolidating the venue in the market.
  • Used strong analytical and problem-solving skills to develop effective solutions for challenging situations during Covid time.
  • Worked effectively in fast-paced environments.
  • Identified issues, analyzed information, and provided solutions to problems.
  • Managed restaurant staffing and scheduling operations ensuring full coverage for 3 venues.
  • Trained over 45 incoming staff on menu, serving protocol, etc. providing a consistent and enjoyable customer dining experience.
  • Managed inventory, stock and supplies items executing over 10,000 covers in 1 month.
  • Led new product development/introduction & managed existing products, including product update and retirement, increasing new customers by 40% & return customers by 90%.
  • Ensuring 100% accountability of revenue.
  • Monitored budget of 10 million for the 3 venues and exceeded sales forecast expectations by 10%.
  • Achieved Guests Voice scores of 85 and Employee Opinion Score of 90.
  • Established marketing strategies that would create greater value and promote demand.
  • Analyzed overall operation to find ways to build sales, profitability, guest counts, and effective cost controls.

Restaurant Manager - Pre-Opening Team

China Grill Restaurant and Lounge
Dubai, UAE
09.2014 - 08.2017
  • In charge of opening a new concept, China Grill restaurant and Lounge, being accountable for the yearly 24 M budget, creating activations to drive traffic in the venue and generate incremental revenue.
  • Open the Industrial Avenue, for Music events and partnering with local DJ's and promoters.
  • Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
  • Analyzed operations to improve restaurant efficiency and service levels.
  • Encouraged feedback from restaurant customers, using insights to implement positive process changes.
  • Established safe and secure dining environment with strong sanitation standards.
  • Managing the restaurant team with about 40 members in the service team through motivation and commitment and to deliver outstanding service.
  • To lead the restaurant team from the front to create a fun, authentic and an original dining experience that will support the core values of China Grill Restaurant.
  • Encourage the team to focus on sales to enhance guests experience, driving the incentives on food and beverage.
  • Monitor, coach and support the team to exceed sales targets with passion and fun.
  • Ensure there are adequate resources, systems, in place to operate efficiently.
  • Encourage individuality, innovation, and initiative in the team members.
  • To ensure opening, preparation, service and closing standards of the bars are adhered to company brand standards and policy.
  • To attend all briefings and departmental meetings as required and to contribute and cascade information to team.
  • To ensure and maintain good relations with suppliers and brand reps.

Restaurant Manager - Pre-Opening Team

Fairmont the Palm
Dubai, UAE
09.2012 - 08.2014
  • Part of the pre-opening team of Fairmont the Palm, worked on developing the concept for Frevo, Brazilian Churrascaria, and Mashrabiya Lounge and pastry shop.
  • Led motivated teams of front- and back-of-house staff, achieving high-quality standards and service.
  • Ensured exceptional health and safety standards by closely monitoring restaurant operations.
  • Strategically planned and reviewed restaurant staffing levels based on evolving service demands.
  • Protected brand image with exceptional restaurant presentation and maintenance.
  • Consistently offer professional, friendly, and engaging service.
  • Lead and manage the team and ensure service standards are followed.
  • Handle guest concerns and react quickly and professionally.
  • To assist in the recruitment and training of Colleagues.
  • Balance operational, administrative and Colleague needs.
  • Conduct regularly scheduled departmental meetings.
  • Maximize revenues by communicating regularly with Food and Beverage teams to implement agreed upon strategies, practices, and promotions.
  • Manage departmental budget.

Restaurant Manager

Fairmont Mayakoba
Playa del Carmen
02.2010 - 08.2012
  • In charge of the HIX Bar and Terrace in Fairmont Mayakoba.
  • Strategically reviewed and planned restaurant staffing levels based on evolving service demands.
  • Analyzed operations to improve restaurant efficiency and service levels.
  • Encouraged feedback from restaurant customers, using insights to implement positive process changes.
  • Established safe and secure dining environment with strong sanitation standards.
  • Consistently offer professional, friendly, and engaging service.
  • Lead the day-to-day operation of HIX Bar, ensuring all service standards are followed.
  • Conduct weekly F&B departmental meetings.
  • Ensure the Food & Beverage department achieves its financial and operational targets.
  • Monitor all guest service standards, constantly seeking ways to improve product and service as well as increase volumes and profits.
  • Select, train, and develop colleagues to ensure timely recruitment and career growth.
  • While working in there I had the chance to task forced in Barbados supporting for the high season in all food and beverage venues.

General Manager - Store openings In Charge

Panda Restaurant Group, Inc.
Phoenix, USA
10.2003 - 12.2009
  • Opened 5 Panda stores in the Phoenix Valley as a General Manager.
  • Ensure the efficient operation of the restaurant through the enforcement of company's policies, procedures, and standards.
  • Responsible for ensuring operational adherence to federal and local safety and sanitation.
  • Identify and address customer needs.
  • Ensure customer expectations are exceeded.
  • Execute and assist in development of marketing campaigns.
  • Accountable for P&L, budget, staffing, and resources planning and results.
  • Ensure maximum associate productivity and work quality for the restaurant.
  • Manage and execute all duties pertaining to unit staff recruiting, training and retention.
  • Develop sound and effective Solution to issues and problems.
  • Train new associates and follow up.
  • Accountable for inventory on-hand count, orders, and delivery of merchandise.
  • Restaurant Opening, functions include hiring associates, training, concept development, and marketing.

Education

Hotel Revenue Management - Revenue Management

Cornell University
05.2021 - 8 2021

Bachelor of Business Administration - Business

Phoenix College
Phoenix, Arizona
08.2003 - 5 2008

Bachelor of Business Administration - Business - Merit

Universidad Valley Del Grijalva
08.1999 - 5 2003

Skills

  • Hospitality & Culinary Management
  • Front- & Back-of-House Operations
  • Budgeting & Cost Controls
  • Five-Star Dining/Menu Development
  • Team building
  • Training
  • Supervision
  • Turnaround Management
  • PIC Certification 3
  • Safety
  • Sanitation
  • Quality Controls
  • Guest Service Excellence
  • Multi-outlet Operations
  • Payroll
  • P&L Management
  • Profit & Growth Strategies
  • POS Micros Sales of Point
  • Opera reports
  • Recruitment and hiring
  • Decision making
  • Conflict resolution
  • Events and banqueting experience
  • Forbes Travel Guide
  • Guest Voice
  • BSA Audits and standards
  • Lifestyle events and caterings
  • Pre-opening stand-alone restaurants
  • Hotel B&F venues
  • Working with franchise restaurants

Accomplishments

  • Successfully led the pre-opening of Mama Shelter Dubai.
  • Pre-opening W Budapest, responsible for Nightingale restaurant and W lounge.
  • Pre-opening of the W Dubai Mina Seyahi.
  • Re-branding of the Bounty Beets restaurant at Le Meridien Mina Seyahi.
  • China grill awarded Highly commended Asian restaurant award 2017.
  • China Grill awarded Best Ladies Night's award 2016.
  • China Grill nominated for best Newcomer in 2014.
  • Frevo Brazilian Churrasqueria nominated for best South American Restaurant in Dubai.
  • Mashrabiya Lounge won Best Afternoon tea in Dubai 2014.
  • Opening of the first authentic Brazilian Churrasqueria in Dubai 2012.
  • Pre-Opening Team for Fairmont the Palm in 2012.
  • Task force team February 2011 Fairmont Royal Pavilion - Barbados.
  • Pre-opening of 5 Panda express stores from 2004 - 2009 in Arizona and Texas.

Languages

Spanish
Native
Portuguese
Intermediate
English
Native

Personal Information

Nationality: Mexican

References

References available upon request.

Timeline

Food and Beverage Director - Pre-Opening Team

Mama Shelter Dubai
10.2024 - 06.2025

Food and Beverage Manager - Pre-Opening Team

W Dubai Mina Seyahi
01.2022 - 08.2024

Hotel Revenue Management - Revenue Management

Cornell University
05.2021 - 8 2021

F&B Operations Manager

Le Meridien Mina Seyahi
09.2017 - 12.2021

Restaurant Manager - Pre-Opening Team

China Grill Restaurant and Lounge
09.2014 - 08.2017

Restaurant Manager - Pre-Opening Team

Fairmont the Palm
09.2012 - 08.2014

Restaurant Manager

Fairmont Mayakoba
02.2010 - 08.2012

General Manager - Store openings In Charge

Panda Restaurant Group, Inc.
10.2003 - 12.2009

Bachelor of Business Administration - Business

Phoenix College
08.2003 - 5 2008

Bachelor of Business Administration - Business - Merit

Universidad Valley Del Grijalva
08.1999 - 5 2003

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Marianna Langner