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F&B Concept Developer & Hospitality Advisor | Scaling Distinctive Restaurant Concepts Across Saudi Arabia & the GCC | Swiss Hospitality Approach
Are you building a restaurant concept, or trying to fix one that isn’t living up to its potential? Because in today’s F&B market, good ideas don’t fail from lack of creativity. They fail from lack of structure, clarity, and execution. If that sounds familiar, keep reading. Hi, I’m Adnan Al-Essa. I’m an F&B and hospitality professional with 20+ years of experience, specializing in restaurant concept development, standalone openings, and F&B solutions across Saudi Arabia and the GCC. Most of my work lives where it matters most: between idea and execution. I help restaurant owners, investors, and hospitality groups turn concepts into distinctive, scalable, and operationally sound dining experiences, where brand, menu, service, and guest journey actually align. Before restaurants became my full focus… I started my career in leading international hotels, shaped by Swiss hospitality principles, where consistency, discipline, and guest experience aren’t optional. Over time, I moved fully into standalone restaurant concepts, where success depends on identity, standards, and operational readiness from day one. Along the way, I’ve: → Worked on concepts recognized by the Michelin Guide → Supported projects from early development to launch → Built brand and operational standards that teams can actually execute → Helped concepts scale without losing quality or soul I work closely, hands-on, and with intention. Multilingual (Arabic, English, French, Spanish) and globally minded, I collaborate with teams across cultures, always balancing creativity with commercial reality. I don’t believe in hype. I believe in concepts that last. If you’re building something serious in F&B, or want to refine what you already have, there’s a good chance we should talk. I’m here for: 1. Meaningful conversations 2. Strategic collaborations 3. Long-term p
Les Roches
Bachelor of Business Administration - BBA, Hospitality Administration/Management
January 1, 2005 – January 1, 2006
Les Roches
Diploma , Hotel, Motel, and Restaurant Management
January 1, 2002 – January 1, 2005
Cathedral High School, St. Cloud, MN
High School Diploma
January 1, 1998 – January 1, 2002
Apex hospitality
co.founder Apex hospitality ( F&B )
June 1, 2021 – Present
Riyadh, Saudi Arabia · On-site
Confidential
Hospitality Consultant
June 1, 2021 – Present
Arepas
Managing Partner
June 1, 2020 – Present
Burj Rafal Riyadh, A Marriott International Hotel.
Head of Food and Beverage department
November 1, 2018 – June 1, 2021
Riyadh, Saudi Arabia
Tanjiah Restaurant
Co-Founder
January 1, 2011 – Present
Riyadh, Saudi Arabia
Oberoi Hotels & Resorts
Food and Beverage Management
November 1, 2009 – December 1, 2010
Al Madinah, Saudi Arabia
Saudi Commission for Tourism and National Heritage (SCTH)
Project Manager ( Touristic Products )
February 1, 2008 – March 1, 2009
Riyadh, Saudi Arabia
Kenzi Menara Palace Marrakech
Restaurant General Manager
February 1, 2005 – June 1, 2005
Marrakesh, Morocco
Hotel Europe Villa Cortes
Cluinary operations
February 1, 2003 – June 1, 2003
Santa Cruz, Spain
Sheraton Hotels & Resorts
Food service operations
February 1, 2002 – June 1, 2002
Casablanca, Morocco
public relations and corporate communications management
Ministry of Tourism of Saudi Arabia
June 23, 2026 – Present
economics and international business
International Business Management Institute (IBMI)
June 23, 2026 – Present
Marketing and Communication
International Business Management Institute (IBMI)
June 23, 2026 – Present
Essential Management Skills
International Business Management Institute (IBMI)
June 23, 2026 – Present
Negotiating the Nonnegotiable (Blinkist Summary)
June 23, 2026 – Present
How to Think Strategically
June 23, 2026 – Present
Tips for Writing Business Emails
June 23, 2026 – Present
Leading with Emotional Intelligence
June 23, 2026 – Present
Cultural Fit Analysis
The candidate's background is entirely within the hospitality industry, with roles ranging from co-founder to project manager and consultant. While this demonstrates strong entrepreneurial spirit, leadership, and operational acumen, there is no direct alignment with a 'Software Engineer' target role. The projects and experience are diverse within hospitality (F&B, hotels, tourism initiatives), indicating adaptability and a broad understanding of business operations. However, the lack of any software engineering-related projects, education, or skills suggests a significant cultural gap for a technical role. The certifications are primarily in business management, marketing, and soft skills, further reinforcing the non-technical profile.
Soft Skills & Operational Fit
The candidate demonstrates strong leadership, strategic thinking, and operational excellence through their extensive experience in co-founding, managing, and consulting for hospitality businesses. Their ability to build operations from the ground up, manage large teams, and drive brand conversions indicates a high degree of resilience, problem-solving, and hands-on execution. The descriptions highlight a focus on clarity, scalability, and long-term performance, suggesting a methodical and results-oriented approach. However, the candidate's experience is exclusively within the hospitality domain, which may not directly translate to a 'Software Engineer' role without significant upskilling in technical areas.