- Oversees and guides all Bar Services & Personnel.- Functional Leader and the ultimate person responsible for the Bar Department.- Responsible for Bar Product execution.- Crew Empowerment and Service recovery.- Responsible for the development, coaching and creation of a positive working environment for all Bar members.- Responsible for OBR maximisation, Hotel consumables Budget and beverage cost control.- Food safety, Sanitation & Cleanliness of all Beverage areas.

- In charge of supporting the Bar Manager in achieving company goals especially assuring excellence in bar service and beverage production with strong emphasis on cost control and good salesmanship.- Providing consistently speedy, professional and courteous bar service through close supervision on all the bars on board. (9-18 outlets depends from the ship)- Demonstrating good salesmanship through staff motivation and training.- Assisting the Bar Manager in arranging cocktail parties and special functions.- Producing professionally typed documents as a form of onboard and ship to shore communication.

- Supporting the Restaurant Managers in controlling costs without compromisingstandards and the customer experience and maintain restaurant control systems in order to meet or exceed margins for food and beverage.- Daily supervise Headwaiters, waiters, floor assistants on the floor and making surethat the correct standards and methods of service are maintained throughout.- Maintain a high customer awareness by approaching my job with the customers always in mind.

Development & Execution in relation to the opening of the second venue of Ritorno in Central London, Covent Garden.

Ritorno opened its door on December 2016 as Cocktail Bar and Italian restaurant in the heart of Chelsea, London. It celebrates the elegant lifestyle of Milan where gathering to enjoy great food, complemented by fine wines and cocktails in chic yet informal surroundings, is central to the city’s way of life.- Pre-Opening and Launch on December 2016.- Managed daily operations of the Venue. - Developed and implemented SOP- Developed technical recipes with food & beverage-cost analysis.- Provided restaurant and bar guests with friendly and professional service, excellent food quality and consistency of execution in an attractive, well-maintained environment.- Assisted with ordering and inventory, maintaining and stocking all bar items.- Monitored and trained team members on suggestive selling practices to increase beverage, bar snacks, sides, and dessert efficiencies.- Responsible for hiring, training, evaluating for staff of twenty.- Designed, developed and executed Food and Beverage menus, quality control, and seasonal specials.- Responsible for monthly food and beverage preference reports, in order to change any items that were not well sold.- Primary POS system (TISSL) programmer for all new or revised food and beverage items thus resulting in increased server efficiency.

Started as a Commis waiter, was promoted to Chef de Rang after 4 months and to Head Waiter after 8 months with the company. I had the honour to work in one of the most prestigious Hotel in the world. The Ritz Restaurant has been voted the most beautiful restaurant in Europe and offers the most luxurious dining experience since the hotel first open its doors in 1906.Responsible for the preparation of the restaurant and equipment prior to service, (open breakfast lunch and dinner) ensuring that the restaurant consistently operates to a five star standard.Applied an extensive knowledge of specific dishes and alcoholic beverages to provide customers with suggestions and up-sell when possible.Mentoring, supervising and coordinating Chef de Rangs and Commis Waiters Team.

Managed daily operations of the Terrace and HB Restaurants, Lounge and Beach Bar, while ensuring each guest's expectations were exceeded and a low beverage cost was maintained.- Oversaw and ensured guest satisfaction for all fine dining and lounge guests. - Re-organized and designed entire beverage inventory system including creation of daily inventory and requisition of all beverage products for three dining outlets. - Responsible for monthly food and beverage preference reports for food and beverage outlets in order to change any items that were not well received.