• Assisted the Director and Assistant Director of Food & Beverage in planning, organizing, and executing all aspects of food and beverage operations.• Overseas all operational and administrative aspects including staffing, training, menu development, and financial performance, ensuring exceptional service, culinary excellence, and profitability• Enforced and monitor that all operational standards, as per established policies, SOPs, hygiene, safety, and quality measures are in place at all times• Cultivate relationships with guests, suppliers, and industry partners to enhance the restaurant's reputation and visibility• Foster a culture of teamwork, collaboration, and continuous improvement among the restaurant colleagues.

• supervises and manages employees. Manages all day-today operations.• Maintains service and sanitation standards in restaurant, bar/service areas and Ensures compliance with food handling and sanitation standards.• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.• Oversees the financial aspects of the department including purchasing and payment of invoices.

• Managed Sales Activities by responding to incoming catering opportunities for the firm.• Understands the overall market - competitors’ strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them.• Developed special promotion and merchandising plans. Designed catering packages, Budgeting and forecasting.• menu planning and menu engineering, conducted External and Internal catering audits.• Hiring, training, and supervising catering staff, as well as scheduling employee shifts• Ensured successful performance by increasing revenues, controlling expenses and providing a return on investment for the owner and the company

• Responsible for all aspects of guest satisfaction on different aircraft fleets.• Acts as the knowledgeable expert and supports crew with information about food and beverages.• Ensure that all beverages and food items are delivered and presented according to inspired service standards.• Responsible for ensuring safety and security standards and guidelines are followed. Operates on board mechanical and emergency safety equipment.• Provide feedback and direction to the Cabin Crew in conjunction with the cabin manager.• Oversee galley management and plays a role in food and beverage service performance in the First and Business class.• Monitor guest satisfaction with catering product and provide feedback and input to menus design, wine selection, galley loading, dry stores items in conjunction with the catering team.• Rotational on ground catering assignment to attend and manage quality check with Etihad catering partners and evaluation of feedback

Managed a pool Bar and in-room dining operations of 292 rooms super luxuryJumeirah Creekside hotel as Assistant Outlet Manger with the following rolesand Responsibilities.• Maintained food and beverage cost below the required percentage.• Established effective Budgeting, Forecasting and revenue management.• Conducted staff appraisal, training, interview and staff retention.• Staff rostering, Scheduling and vacation planning.• Achieve 93% in outlets KPI with Mystery guest, Revenue target and HACCP audit as criteria.• Leading a team of 35 associates and conducting performance reviews rostering and recruitment as per the requirement.• Ensured all HACCP & ISO standards are followed within the outlet and maintaining all the relevant paperwork for the same.• Purchased stock, supplies and negotiating best prices with trade suppliers.

 Oversee all front and back of the house restaurant operations  Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally Maintain quality control for all food served Analyze staff evaluations and feedback to improve the customer’s experience

 Oversee all front and back of the house restaurant operations  Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally Maintain quality control for all food served Analyze staff evaluations and feedback to improve the customer’s experience