As the Restaurant Manager at the Thistle Hotel, I have successfully overseen the operations of the restaurant, in-room dining, and the executive lounge.Run meeting and events operations in absence of M&E manager for events of up to 400 delegates.My focus on customer service has contributed to a high volume of guest feedback, which has helped the hotel climb the ranks and earn a spot in the top 100 hotels in London. I lead a team of dedicated professionals and work closely with them to provide exceptional service and exceed the expectations of our guests. I have a strong understanding of industry standards and best practices and strive to maintain the highest level of quality in all aspects of the restaurant's operations.

As the bar manager, I was promoted into a leadership role where I was responsible for managing the counter service departments, including the bar, deli, and a coffee shop franchise store. In this role, I have consistently met all of the targets set by the company and have made a significant impact on customer service scores by improving them by 10%. This has helped to bring the scores in line with the company's expectations.In addition to my responsibilities as the bar manager, I have also taken on the role of running all food and beverage operations during times when no other managers were present. This includes managing the schedules of more than 50 team members, administering payroll and holidays, and developing some team members into senior roles. I am able to handle multiple tasks and responsibilities effectively, making me a valuable asset to the organization.

In charge of all food and beverage outlets at the hotel, I oversee the daily operations and ensure that they align with established standards and procedures. This includes managing staffing levels to meet the needs of the business and maximizing profitability through cost control measures such as food and beverage pricing and payroll management. I am also responsible for providing technical training to team members and using various forms of feedback to continuously improve standards. Additionally, I have the authority to approve or propose menus, pricing, and promotional events to maximize revenue-generating opportunities