Named “Hollywood’s Grand Dame Hotel” by the New York Times & “The Hollywood Elite’s Favorite Hideout” by Condé NastOrchestrated seamless coordination between Food & Beverage and Housekeeping divisions, optimizing operational efficiency and guest experience.Extended warm greetings and ensured top-tier guest service upon their arrival at the food and beverage outlet, managing both opening and closing shifts.Spearheaded talent development and performance evaluation initiatives for F&B and Housekeeping teams, fostering a culture of excellence and accountability.Implemented stringent cost control measures, meticulously reviewing food preparation portions and quantities to drive profitability.Collaborated closely with senior leadership, supporting the F&B Director in achieving financial objectives and contributing strategic insights for business growth.Produced insightful reports, curated innovative menus, and executed meticulous staff and inventory planning strategies to drive revenue and enhance operational effectiveness.Facilitated effective communication channels between departments, ensuring prompt updates on guest room statuses to enhance overall guest satisfaction.Conducted comprehensive guestroom inspections to maintain high-quality standards and uphold brand reputation.Managed inventory levels to ensure uninterrupted supply availability, mitigating potential shortages and optimizing resource utilisation.

NIO House Operation: - assist the NIO House Manager in executing and operating various functional modules. - Responsible for the finance & budgeting of the premises- Administrative tasks on a daily basis, contact different vendors for partnerships etc.- Carry out & follow up daily operating standards for NIO House as well as other tasks within the store.- Host & plan various user activities and events at NIO House- Acting as a role model for NIO's culture and values. - Working and promoting the values ​​of the team.- Establish user relations & retention: Responsible for a complete customer journey- Huge focus on customer service and customer follow-up. - Contributing to create a pleasant experience for the guests/users who visit the store.- Supporting sales team and monthly contact with NIO team in China and Germany

Working in the F&B department - in a newly opened 5 star Kempinski property in Engelberg, Switzerland. Working in various F&B outlets, learning the different styles and ways of operation, operating with MICROS POS system as well as handling money and closer of the system after service - most importantly interacting with guests, making them remember their visit to us.Supervising interns in my own department, teaching them the necessary skills and qualities of working in a 5-star hotel F&B outlet.

Leading Hotels of the World (LHW). Practical service and training of all the different systems. Reception of guests at check-in and check-out, follow-up of guests during their stay, ensure fire safety and general safety of the house. Answer phones and emails, checkout and night driving as well as other administrative work. Also worked for a period in Housekeeping to learn how they work and what standards they must follow (LHW), as well as a doorman and driver of VIP’s.- Make reservations for restaurant visits to guests- Check-in / Check-out- Receive guests in a professional way- Follow work standards set by LHW (Leading Hotels of the World)- Protel PMS system

Practical service and Theory at the school’s outlets (Buffet restaurant and Fine-dining restaurant) for up to 250 students, staff and visitors at Breakfast, lunch, dinner, graduation ceremony, special events.- Welcome guests, introduce the menu and take orders at the guest table.- Liaise with the kitchen team.- Operate the Ikentoo Cash register system.- Prepare the required mise en place and match cutlery with specific menu items including set the tables (linens, cutlery, glasses, napkin folding).- Opening bottles, serve beverages including wine with specific glasses and making recommendations for guests.- Prepare and carry a tray for breakfast room service.- Paying close attention to the food to ensure that it is always stocked.- Set up, service and cleaning of the different sections (Cold & hot buffet, coffee/ tea station, restaurant area, terrace, stewarding, polishing).- Learning the menu and ensuring that all food was properly labelled for allergy purposes.

Practical service and Theory at the kitchen in the Garrison (Buffet style serving & Production, Fine Dining) for 350-2200 people for breakfast, lunch & dinner. Some special events with fine dining.- Cleaning of the different sections (Cold & hot buffet, coffee/tea station, dining area) including setting up and serving.- Food production and preparation according to the number of soldiers ensuring cost efficiency due to the budget, pastry making, menu planning for upcoming months.- Collecting dishes for cleaning and ensuring that they are organized on the trolleys.- Following the HACCP & Hygiene regulations for the kitchen and dining area.- Making special meals monthly or events when the generals visited in a team of four people.First year was as a soldier where we had military training

Weekend job- Use cash register system to take card payments- Meet, greet the customers and fulfill their needs including answering email & phone queries.

Served as a private