• Responsible for short and long term planning and managing food & beverage operations, managing operations in three restaurants including Michelin star restaurant;• Recruit, train and coach food & beverage team; • Responsible for event organization for outlet outside service;• Maintain exceptional level of customer service;• Managing payroll, reports, forecasts, inventory and budget for outlet operations;• Develop and implement procedures and brand standards to increase guest and employee satisfaction;• Setting goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance;• Conducts regular performance appraisal with direct reports according to Standard Operating Procedures;• Resolve customer complaints as appropriate to maintain a high evel of guest satisfaction and service quality.

• Liaise with clients to find out their exact event requirements;• Produce detailed proposals for events (including timelines, venues, suppliers, legal obligations, staffing and budgets);• Research venues, suppliers and contractors, then negotiate prices and hire;• Manage and coordinate suppliers and all event logistics (for example, venue, catering, travel);• Liaise with sales and marketing teams to publicize and promote the event;• Manage all pre-event planning, organizing guest speakers and delegate packscoordinate suppliers, handle client queries and troubleshoot on the day of the event to ensure that all runs smoothly and to budget;• Manage a team of staff, giving full briefings;• Analyze the event’s success and prepare reports.

• Managing operations of Banqueting and outside catering department to deliver an excellent guest experience.• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and payment control;• Achieve maximum profitability and overall success by controlling costs and quality of service;• Select, train, evaluate, lead, motivate, coach, and discipline all employees, supervisors and assistant managers in the banqueting department to met long-range strategic planning for outlet operation.• Close work with the Director of Food & Beverage, Executive Chef and Sous Chefs to design an effective menu and wine list while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.• Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed• Preparation of forecast and actual budget function sheets.

• Govern operations of works on technical preparations of living areas of Universiade Village to meet all sport delegations requirements;• Development and implementation of P&P’s for the reception;• Leading the team of front desk agents and volunteers. Rota planing;• Providing all needed material and technical equipment, also maintenance of the residential areas of the Universiade Village;• Control of the compliance with the standards of room fund cleaning;• Interaction with different object teams, FISU, affiliates and contracted organisations;• Training front desk staff and object volunteers.

• Organizing and supervising events in terms of catering, room set up, cleaning, etc.• Managing key supporter relationships with clients.• Planning and managing all practical aspects of outside catering events (staff, banquetequipment, transportation etc).• Leading and coordinating outsource staff, defining daily tasks, conducting necessarytrainings.• Maintaining an inventory of facilities and equipment used.• Processing beverage orders and tracking delivery within appropriate deadlines.• Building good client relationships and ensuring high level of guest satisfaction.• Working with the F & B Director in coordinating & planning for big events.

• Providing the highest quality catering services to the FIFA Hospitality guests;• Venue preparations - writing kit check lists, operational service standards and training plans;• Organising load ins and set ups of the trade equipment, temporary kitchens, technical infrastructure and catering spaces. Managing contracted staff members for preparation works;• Full event delivery - direction of staff teams, junior managers and support staff meat the catering standards;• Liaison with central office, LOC, FIFA and sales team;• Venue management - stock management, default room set ups, food safety control, equipment management and maintenance;• Staff trainings.

• Pre-opening a new restaurant• Inspiring bar staff to deliver prompt, friendly and efficient service at all times• Daily Stock Control and full weekly audit.• Recruiting, training and managing bar staff• Re-evaluating the beverage & Wine list offered, highlighting trends & new products tomanagers• Planning and managing all bar aspects of outside catering events (staff, equipment,transportation etc).• Responsible for management of brand standard, stock rotation & cashing.• Analysing prices and popular trends in business• Re-evaluating the beverage & wine list offered, highlighting trends & new products tomanagers.

• Planing and organising events (concerts, fashion events, conferences, thematic parties);• Bidding preparation, supervision, and assessment;• Brief suppliers on events (photographers, dancers, djs etc);• Ensure event is completed smoothly and step up to resolve any problems that might occur;• Analyse event performance and prepare reports;• Financial flow management;• Preparation of the opening of the new concert place.