Waldorf Astoria Lusail Doha, Qatar 

Delivering an iconic and innovative luxury resort hotel that sets new standards of sustainability and exemplifies Qatar’s ambition to develop a greener tourism industry 

In 2018 we were appointed to support the construction of Waldorf Astoria Lusail Doha. Since opening, the resort has been recognised with awards such as Hotel Disruptor of the Year and Qatar’s Best Hotel Spa 2023. 

Key information

Lusail, Qatar
Date started:
Completion date:
Client type:
real estate
Main services:
cost and commercial management, programme strategy and set up, project management, safety health and quality

Redefining Qatar's hospitality landscape  

Set in the heart of Lusail, Qatar’s ‘entertainment city’, and the country’s second-largest city after Doha, the Waldorf Astoria Lusail Doha comprises 267 guest rooms and suites, 12 villas and 150 apartments across a built-up area of 94,000m2. The hotel epitomises the Qatari tourism industry’s commitment to sustainability, taking substantial steps towards ensuring a plastic free future and optimising energy consumption.               

We were initially appointed in 2018 to provide project management and cost and commercial management for the development. Our role expanded to include cost planning, advising on contractor appointments, design and budget management, project controls, programme management, post-contract commercial services, and contract administration, as well as the closing of variations and final account. 

Driving better outcomes  

Our hands-on approach with stakeholders at all levels on this project, including sub-contractors of the main contractor, ensured effective project delivery. As a guardian of the client’s commercial interests, we validated the master budget, challenging the baseline, establishing and where appropriate, revising target costs. Implementing robust controls and procedures, we achieved below benchmark outturn costs and delivered the programme on time.  

Spotlight on sustainability 

With a commitment to Qatar National Vision 2030's objectives of reducing environmental impact and promoting sustainability, the hotel has implemented a range of innovative initiatives throughout its food and beverage operations to promote eco-conscious practices and minimise its environmental footprint. Using a food waste control management system the hotel is able to analyse waste data to inform its procurement needs. Key to its food procurement policy is to support local farmers and producers, and its zero-waste ethos includes donating excess food to a local food bank and eliminating plastic use to achieve zero plastic waste. The hotel also uses technologies such as smart thermostats and occupancy sensors to optimise energy consumption. 

For further information contact:

Andrew Fitzgerald (1)

Andrew Fitzgerald
Project Director