Collaboration with Nandu Jubany, Michelin Star Chef Assessor – and with Jean-Marie Hiblot, Pastry Chef Assessor, Ducasse Group Executive Pastry Chef.Responsible for the overall daily bar operations, 40+ team members.Responsible to create the new concept for the reopen rooftop terrace ‘La Dolce Vitae’ in 2019 Prix Villégiature:Best City Terrace in Europe 2019.

Responsible for new project of sushi sunset lounge bar to develop the signature bar in a signature restaurant-cocktail-bar. Increase 18% revenue from last year (average month). Achieve as up selling and optimized resources to promote the Outlet.Reduce beverage cost in order to implement 12-14% in cocktail cost and 15-18% in wines and champagneReduce the inventory difference in the Outlet implement from Adaco new adjustments of receipts cocktails and pouring wines.Involve the team to this project, develop and promote the staff.Producing staff rota and handling administration paperwork to optimized resources. In charge of day to day operations. Reporting to the FyB director. Planning events in the Outlet

Organized the restaurant operations in a team of more than 45 people.Deal with all problems in an effective manner and ensures that the business or colleagues are not negatively affected.Ensured that all complaints are dealt with correctly and in a timely manner that ensures the return faith in our brand by the customer.Communicates with integrity and honesty any issues immediately to the Restaurant and Operations Manager.Responsible and accountable for ensuring that all customers are served as per the brand standard. Actively grows the business and looks for new ways to do it.Responsible and accountable for ensuring that all colleagues have full product knowledge.

Set up and organized the breakfast and lunch operations in Cap Roig Restaurant And Sa Talaria Bar with a team of 30 people.Supervises the level, consistency, and quality of table and/ or counter service of all menu items.Consistently monitors quality of food and beverages being served and service quality, escalating any major problems/ complaints to Management.Actively promotes the use of up selling techniques within outlet to exceed guest expectations and increase revenue.

Being part of the team of Hilton London Wembley, supervising the Restaurant, Room Services and the Icon's Bar.Set up and organized the bar, room service and restaurant operations, according to the needs of the different target markets, on Wembley Stadium events, Wembley Arena events and internal events. As an example, deciding table numbers, stockholding areas, bar displays and choosing menus for different events.Being involved in the marketing strategies of the Icon's bar department, for instance the “Afternoon tea” promotion, decided offering, calling 3rd parties for the best offer and training the team for high quality service.Assisting C&E department by running events at Sky Bar.Training and coaching of staff, including carrying out PDRS and setting aims and objectives.

A 12 month intensive Management development program in New York. Experience in four areas: Front Desk and Concierge, Events and food and beverage, Reservations and Sales and Housekeeping, three months in each department.

• Established and maintain good relationships with all guests and handled complaints, requests and enquires.• Delivered an attentive experience to our guests in the restaurant, serving food and drinks.

• Directed the implementation of the payroll, reports, forecasts, inventory and budget for food and beverages operations.• Resolved customer complains as appropriate to maintain a high level of customer satisfaction and quality.• Exercised quality control for both food and beverages.