Diego Pompili

Senior hospitality leader with 15+ years of progressive, multi-departmental operations experience across luxury hotels and resorts in the Middle East (Saudi Arabia, Qatar, UAE, Oman) and Europe (Italy, UK, Germany) Played a key role in the pre-opening of Qatar’s largest health & wellness resort, owned by HH Sheikha Moza bint Naser, establishing F&B operations around a wellness-led concept. Built specialist knowledge in healthy cusine and ingredient sourcing, including nutrition-focused menu development, dietary and therapeutic meal programs, clean, organic and locally sourced suppliers, and allergen and quality standards. Worked closely with wellness, nutrition and culinary teams to deliver guest experiences aligned with holistic health Combined this niche expertise with whole- hotel leadership, including at Kempinski Al Othman, with a proven track record leading full-hotel initiatives beyond F&B, partnering directly with Rooms, Front Office, Housekeeping, and Engineering on renovations, pre-openings, and VIP/royal protocol operations, combined with strong P&L ownership, budgeting, and large multicultural team leadership (180+ colleagues) Regularly deputizes for senior leadership on property-wide projects and stakeholder management, with hands-on exposure to SOP design, quality-system governance (FSSC/ISO 22000), and cross-functional pre-opening leadership

Director of Food & Beverage at Kempinski Al Othman Hotel (2022-11 – Present)

Direct the full F&B operation for 5 restaurants, 2 franchised concepts (Enab Beirut, Salvaje), 2 ballrooms, 14 meeting rooms, and in-room dining serving 197 rooms, 18 apartments, and 3 suites

• Financial performance: Delivered above 35% departmental profitability in 2025, exceeding budgeted F&B revenue targets for four consecutive years (2022–2025) while managing annual revenue of 45+ million SAR, including 7 million SR during Ramadan 2025 only
• High-profile events: Planned and executed VIP catering for Royal Family members, including H.E. Prince Sultan bin Salman and H.E. Prince Saud bin Nayef in Khafji. Several impeccable executed large-scale corporate events for Saudi Aramco including ChemIndix a 3 days event for 1,500 pax and SABIC, new-building inauguration in Jubail
• Budgeting & projects: Owned annual F&B budgets for 2024–2027, controlling Service, Culinary, and Stewarding manning structure and expense management
• Saudization: Achieved +30% Saudi national representation in the F&B department, surpassing local labor targets through a strong partnership with Zadk, a well-known Culinary academy in the Eastern province
• Pre-opening & renovation: Drove renovation planning for the Bridal Suite and All-Day Dining restaurant with international designers; managed full re-tiling and redesign of Main, IRD, and Banquet kitchens with Engineering, the Executive Chef, and Chief Steward

Corporate Food & Beverage Director of Operations at Core Investments (2021-12 – 2022-11)

Worked directly with the Managing Director of KUN to deliver strategic and operational development of new F&B concepts, pre-openings, and franchising initiatives across multiple venues, including ENCORE Lounge Jeddah, ENCORE Juice Spa, ENCORE outdoor events, a 30-meter private yacht charter program, and a Formula 1 yacht event.

• Pre-opening leadership: Set the pre-opening budget, manning structure, and concept for Blu Restaurant at a new Beach Resort in Durrah Alarous, including first Kitchen, Bar, and Restaurant OS&E orders and BOQ
• Concept & franchise development: Re-launched the CORE Social Wellness Club in Riyadh's Diplomatic Quarter and the Tetou franchise pop-up; developed further franchise partnerships including Saud-Italy and My Cookie Dough
• Michelin Star: Collaboration with two Micheline Stars Italian Chef Massimo Mascia for a high end dinner events in the Diplomatic Quarter of Riyadh and in the exclusive resort in Jeddah

Food & Beverage Manager at ZULAL Wellness Resort by Chiva-Som (2019-12 – 2021-11)

Built the Food & Beverage department and facilities from the ground up for the largest health & wellness resort in the Middle East, spanning six outlets, two all-day dining restaurants, a specialty restaurant, a beach restaurant, in-room dining, and a takeaway coffee shop, with an initial department of 108

• Pre-opening & standards: Authored SOPs, training modules, and concept presentations (Zulal Academy) for every outlet, including bespoke protocols for VIP and royal guests; drove the pre-opening simulation to a successful launch
• Menu development: Partnered with the Executive Chef and Mixologist to develop 1,535 food and 437 beverage recipes across the resort
• Quality & compliance: Implemented the Quality Management System supporting FSSC and ISO 22000 certification (Bureau Veritas) with the Hygiene Manager
• People & performance: Led recruitment, training, and performance management for the department; tracked outlet-level financial performance to drive corrective action

Food & Beverage Operations Manager at Radisson Blu Hotel (2019-01 – 2019-11)

Managed daily operations across seven outlets: Larder all-day dining, Lounge Bar, Filini Italian Bar & Restaurant, Mazaj Sheesha Bar, Deck Pool Bar, Almas Coffee Shop, plus room service for 180 rooms and an 800 sqm ballroom

• Revenue growth: Grew Filini Restaurant revenue 35% year-on-year and lifted its TripAdvisor ranking from #22 to the Top 10 with consistent 5-star reviews
• Cost control & guest experience: Held beverage cost, including alcohol, below 23% through disciplined inventory management while driving guest revenue with bounce-back vouchers and invitation card programs
• Recognition: Received direct recognition from Radisson Hotel Group corporate office and the General Manager for F&B performance during the property's first year post pre-opening

Restaurant General Manager at InterContinental Hotels & Resorts (2017-05 – 2018-12)

Full accountability for Tomato Italian Restaurant, Tiki Hut Garden Kiosk, and pool-area service with a multicultural team of 20 service and 8 kitchen colleagues, owning rostering, inventory, menu planning, and FF&E

• Cost control & reputation: Implemented the group-wide "R&B" cost-saving program, reducing inventory, manning, and wastage costs, and lifted the property's TripAdvisor ranking from 27th to 12th
• Event management: Planned and delivered themed nights, pool parties, weddings, and other signature events

Restaurant Manager at Royal Art Caffè (2010-09 – 2017-01)

• Full venue accountability: Ran the venue end to end for 7 years, as the signle point of responsibility for operations, manning, finances and regulatory compliance
• Relocation & repositioning: Led the refurbishment and repositioning of the venue into four distinct spaces (casual, buffet, fine dining, and rooftop for VIPs, high-profile clientele and ceremenies)
• Lease & property management: Managed the venue’s rental agreement and landlord relationship, keeping occupancy cost aligned with the business performance
• Team & manning: Built and managed a team of 18 service and 8 kitchen employees plus event casuals, owning recruitment, rostering and labour costs control
• Government licencing & compliance: Managed the tobacco retail licence and all dealings with relevant state authorities, keeping the venue fully compliant
• Public land & permits: Secured and renewed oublic land (outdoor space) concessions and municipal permits for the venue;s external areas
• Events & Entertainment: Obtained and manintained the authorizations required for indoor events and entertainment, enabling weddings gatheringsm ceremonies and VIP functions

MSc in Tourism Marketing & Management – Bournemouth University (2010)

BA in Cultural Heritage for Tourism Operators – Università di Tor Vergata, Rome (2008)

Exchange Studies – Humboldt Universität zu Berlin (2005)