• Assisting, overseeing and managing all on site activities, including scope development, identifying and managing designers, as well as consultants, and contractors.• Coordinating all of the pre-opening activities with the construction team, the construction timeline and act as a liaison between the hotel and the Restaurant’s owner• Project management including research of equipment, materials, supplies and methods, sourcing and negotiating qualified Supplier or contractors, reviewing contracts, and quality control during all stages of the project.• Creating policies & procedures, service standards, meeting local regulations, recruiting, training, marketing & PR, HR Management & general management.• Established all procedures for the kitchen and floor staff• Established restaurant business plan by surveying restaurant demand, identifying and evaluating competitors, preparing financial.

• Initiation, training and continuous monitoring of policies and procedures and SOP’s.• Inventory management, stock control and cost control.• Concept and menu development and creation; menu engineering based on feasibility of the market and sales.• Recruitment of staff, training and continuous performance reviews in line with the outlet’s and overall hotels objective.• Budgeting and forecasting of the outlets, revenues and expenses.• Assessing the outlets cost and implementing cost savings strategies whilst maintaining high guest satisfaction through constant review and action on customer feedback.• Capital expenditure budgeting to ensure operational efficiency and retain competitive edge through innovation.• Ensure compliance with hygiene regulations and constant staff training.• Actively implementing strategies and promotions to increase the market share and sustain revenue performance improvement.• Ensure efficient workflow strategy amidst kitchen and service staff.• Analysis of teams’ strengths and weaknesses to optimize operations.• Monthend tasks including review of P&L statement, variance analysis between forecast and actuals, accruals and financial review meetings.• In charge of weekly Royal family silver service.• Involved in senior management on duty roster to cover the hotel operation (SMODs).

• In charge of the division in the absence of the F&B director.• Development of new concepts and theme nights with senior management to maximize revenue ensuring return on investment and visibility in the market.• Responsible for the hotel’s beverage offers including menu creation, menu engineering, pricing, cost management and procurement.• In charge for entertainment of all 5 F&B outlets.• Implemented weekly events i.e. City Reflections launching concept in Cuba rooftop, which improved profitability of the hotel.• Involved in marketing strategies and plans to improve market share for all outlets.• Developing corporate, leisure and group business to drive sales.• Responsible for staff training to maximize knowledge and efficiency in line with development plans and objectives, staff evaluation and appraisals.• Monitor customer satisfaction and ensuring service recovery whilst maintaining profitability.• In charge of F&B meetings, reviewing the P&L statements and executing strategies based on variance analysis.• Continuous achievement of the outlets CSI and KPI.

• In charge on the floor during the operations, created flow charts and sequence of service and assisted with the menu creation.• Responsible for continuous staff training to maintain high standards and ensure food delivery, set up and service was in accordance to standards.• Earned 2nd place (Highly Commended) for Newcomer in Time Out Awards 2013• Ensured cost control to remain in line with outlet forecast.• Duty roster scheduling.• Successful completion of opening and managing Kaslik Night Club.

• Ensured up selling techniques were utilized to ensure achievement of outlet budget.• Assisted with staff training on existing and new products, selling techniques and roster maintenance. • Updated wine and beverage list, managing the cost, requisitions and inventories.• In charge of weekly Royal family silver service.• Worked as a cashier using micros POS system and led the service team supervising the day to day operations.• Managing of reservations.

• Direct contact with the bar’s guest• Preparing the bartenders roster• Ensure that full mise en place is ready and enough for busy operation• Implementing new drinks and cocktails in the bar and restaurant menu• Ensure the consistency in the drink quality and service• Responsible about the main bar and the restaurant dispenser bar• Creating the bar display and spot checking the cleanliness of the bar• Supervising the bar inventories and direct contact with the suppliers in terms of purchasing and receiving• Conducting briefing for all bartenders and restaurant service team • Conducting training for all bartenders ( Mixing, flaring, free pouring and knowledge)• Infusing spirits with flavors

• Leading and coaching all resort bartenders ( Restaurant, Pool bar and lobby bar)• Implementing new drinks and cocktails in the menu• Implementing new standards in preparing drinks• Spot checking bar cleanliness and inventories• Conducting training and briefing for all bartenders• Ensure the stock rotation and availability in the different bars