-Conduct hotel budgeting and financial planning.-Plan, implement and manage overall hotel daily operations.-Suggest and implement new ideas.-Prepare and manage schedules and shifts.-Deal with customer complaints and comments.-Plan work schedules for individuals and teams.

-Assisting the General Manager in the Hard opening of the hotel according to Schedule.-Organising all F&B outlets, creating menus, recruiting staff, ordering equipment etc-Assisting in scheduling proper staff programs according to budget and to the needs of each F&B department.-Assuring the day to day follow up of the hygiene protocol and measures taken against covid – 19.-Provide assistance to other team members in order to contribute to the best overall performance of restaurants and bars.-Supervise and manage employees. Manage all day-to-day operations.-Understanding of employee positions well enough to perform duties in employees' absence.-Inform management promptly of any work-related problems or guestcomplaints.-Providing guidance and direction to subordinates, including settingperformance.-Perform other duties as assigned, requested or deemed necessary bythe management.

-Managing food & beverage operations within budget and to the highest standards.-Leading F&B team by attracting, recruiting, training and appraising talented personnel. -Preserve excellent levels of internal and external customer service.-Identify customers need and respond proactively to all of their concerns.-Establish targets, achieving company’s goals and innovate in F&B departments.-Comply with health and safety procedures and ISO 22000:2005-Reporting on management regarding sales, costs, results and productivity.

•Responsible about food services according to the company’s quality standards(Main Restaurant, Main Bar, A la Carte Restaurant, Pool Bar, Beach Bar, Room Service).•Ensuring the positive atmosphere in between the members of the team.•Control of the cleanliness of the place and the workers in it.•Contributing to the development of my team’s staff.•Treat all members of the team fairly and with respect.•Handling complaints from costumers. I’m in a position to handle the complaints of “difficult” costumers with a friendly and calm behaviour.•Planning and implementation periodic staff meetings.•Creating the work plans of my departments on the basis of the hotel's movements, which is communicated as early as possible to my staff. •I am updating the diary's calendar every day with everything that comes to my perception (desires, complaints or costumers criticism), recording complete data (name, room etc.).

Responsible for the daily operation of the main restaurant of the hotel, 25-person staff. Training and daily preparation of the staff for the best result. Supervising all the functions of the restaurant from welcoming the guests to the immediate service. Checking the right maintenance of restaurants equipment.

Organization and control of all the departments to ensure proper operation. Staff training and responsible for the weekly schedule as also for the weekly inventory. Orders checking, controlling the cleanliness of the places and staff as well.

Responsible for the businesses proper operation and the staff employing. Sales supervision, human resources and team coordination. Continuous staff training and preparing the weekly staff schedule.

Shift supervisor. In charge of orders, the weekly staff schedule and staff training. Responsible for the inventory and replacing store manager in case of absence.