Having climbed the hospitality ladder from food and beverage operations to upper management, the General Manager of Crowne Plaza Bahrain talks about prioritising the property’s dynamism, nurturing young talent and what he looks for when dining out!

Crowne Plaza Bahrain has a long-standing reputation. What have been your main priorities in leading the hotel into its next phase?
I consider it a privilege to lead Crowne Plaza Bahrain, a property with which I share a unique connection, as we both began our journeys in 1979. This personal alignment fuels my commitment to preserving the hotel’s legacy while infusing it with youthful energy and relevance. My priority is to keep the spirit of the hotel dynamic and vibrant, ensuring it evolves with time while staying true to its identity. I believe a thriving hospitality experience comes from maintaining a sense of freshness, both in mindset and execution.

What excites you most about the current hospitality scene in Bahrain, and what do you think it still needs more of?
Bahrain’s hospitality sector has witnessed remarkable growth, with the number of hotels more than tripling in the past decade. This increased competition is a healthy driver of innovation and service excellence. What truly sets Bahrain apart, however, is the innate warmth of its people – hospitality is part of the national character. It’s this authenticity that distinguishes the guest experience here. Moving forward, the industry’s continued success lies in staying true to that natural, heartfelt service culture.

You’ve trained and led countless teams. What’s your approach to mentoring young talent in hospitality?
I believe hospitality is not just a profession, it’s a way of life. It’s driven by personality, empathy and passion. My approach to mentoring is grounded in leading by example and instilling a mindset that values both dedication and smart work. Most successful leaders in this field started from the ground up, and I emphasise that there’s no substitute for passion. I encourage young professionals to remain curious, resilient and driven – because with those qualities, growth is inevitable.

You come from a strong food and beverage (F&B) background. Do you still miss it and what did you enjoy most about F&B operations?
Food and beverage has always been at the core of my professional foundation. Despite its reputation as one of the most demanding departments, it shaped my discipline and deepened my passion for hospitality. Even today, I naturally engage with our culinary and service teams – not to interfere but to support and share insights where needed. That operational grounding in F&B continues to inform how I lead and connect with the team, and it remains a part of the business that genuinely excites me.

Are you more of a quiet dinner kind of person or someone who enjoys being out and about? What’s your favourite dining spot on the island?
By nature, I’m a quiet person. I like calm atmospheres and home is my favourite place to dine. However, in this industry, being out and about is often required. So, I appreciate fine dining spots with good food, excellent service and peaceful ambience – that’s what I look for when dining out. ✤