-Currently overseeing expansion of the resort with an addition of 31 villas and a second restaurant.-Overlooking entire Food & Beverage Operations for the Resort which includes All day Dining Restaurant, In Villa Dining, Pool & Beach Operations, Camping and BBQ Dinners, Banquet Operations Achievements:Launched Beverage Program for the Resort which increased footfall to the outlet Successfully launched outdoor events offerings with tailored made customized setup's on the beach. This increased Banquet revenue over 50% Revamped the Manager on Duty program with an efficient management presence until late evening

-The scope of work included pre opening Food and Beverage operations planning, finalising concept's and menu designing-Recruiting and Training -Planning and Implementation of unique guest experiences and and resort activities -Launched Guardian Angel Program to enhance guest experience Achievements:Successfully opened all Dining outlets Successfully launched BBQ Dining in the WildernessIncreased Guest satisfaction ratings through Guardian Angel program focused on guest engagement

-The scope of work included directing operations across all the outlet, implementing industry best practices across all departments managed as well as identifying areas of continuous improvement.- New F&B concept creation and implementation.Achievements:Played key role in setting up SOP's, menu engineering, management team performance appraisal, goal setting, internal food safety audit and guest experience.Successfully implemented Brunch and Ramadan Tent concepts leading to the generation of significant revenue among all our venues.Minimized labour cost with effective manpower planning.Skilled in managing operations, develop effective guest relationships leading to repeat clientele, training & development.Acknowledged as an effective decision maker and responsible for a matured approach with proven expertise to work accurately and quickly prioritize, coordinate and consolidate tasks.Overlooked Food and Beverage Service Operations for 6 months in absence of Director of Food and Beverage.

-Directed and oversaw all F&B facets: guest satisfaction, customer service, menu mix, ordering, inventory, scheduling, dining and banquets-Managed and assisted in ordering of products, maintain cost controls, implement SOPS & retail pricing of product-Assisted in marketing of restaurant and catering departments -Hiring, Training and Mentor-ship of all Front of the House staff