2008-presentOperation manager, LSA Group for management and consultancy,•Bar trainer, service trainer, event organizer, bar and restaurant consultant, catering planner, catering organizer and managing the entire company.2007-presentRestaurant Manager, Living Room, Bar Restaurant, Gemmayze,•Managing the entire place, taking care of cost, quality control and customer care, managing a crew of 15 people.Summer 2007 day time jobFloor Manager, La Casa, Oceana beach resort, Damour,•Managing the floor, assisting the staff in communication with the kitchen, controlling the bar area and the floor area.2005-2007Bar Manager, Le Gouraud, brasserie Francaise, Gemmayze,•Assisting the company with the bar cost, managing the entire bar, customer care, managing the inventory, manager of the beverage creative department.2004-2005Bar Manager, Cuba Libre night Club, Monot Str.,•In charge of the bar that is consist of 30 seats, controller of the daily inventory.Summer 2005Bar Manager, Tribeca, Oceana beach resort, Damourin charge of two bars and a crew of five bartenders.2005-2005Bartender, Sheraton hotel four points, Verdun,•In charge of the lobby, bar trainer.2004-2005Bar supervisor, Crepaway, fast food diner, Ashrafieh,•Managing the bar, training the staff, managing the bar area.Summer 2004Bar supervisor, Crepaway, Oceana, fast food diner, Damour,•Managing the bar, training the staff.2004-2004Bar supervisor, Black wild pussycat, night club, Monot str.,•Managing the bar, staff trainer.2003-2003Bartender, La Cerveza, pub eatery, Monot str.,Specialties: •Nearly 3 years as professional manager.•3 years as a bartender and 3 years as a bar manager.•Able to control food cost, beverage cost and labor cost•Organized, highly motivated, and detail-directed problem solver.•Event organizer up to 5000 person•Servers and bartenders trainer at LSA Group for management and consultancy.•Menu developer ( La Cerveza,Sheraton four points,Le Gouraud,Daniel’s and Living Room)•Attending wine tasting and course at vintage.Attending hygiene seminars.