• Oversee and coordinate all food and beverage operations across a 162-room hotel, including:- Breakfast services- Banqueting and events- Binomio Restaurant & Cocktail Bar- Room service• Lead a dedicated team, including responsibility for recruitment and training• Monitor F&B finances and costs to ensure budget alignment and profitability• Conduct menu engineering and development to enhance offerings and meet guest preferences• Report directly to the General Manager, providing insights and updates on F&B performance and strategy• Drive innovation and high-quality service to support the hotel’s mission of creating memorable guest experiences

• Running daily operations on the floor by leading the team, focusing on improvements and guest satisfaction• Overseeing an operation that accommodates up 600/700 guests per day• Full revision of all the training materials and SOPs to provide a solid structure for the staff improvements• Working on meeting monthly budgets by focusing on sales and table turnover• Ensuring HACCP standards are met with regular checks• Recruiting and hiring staff• Responsible for staff evaluations, 1-2-1s, and promotion strategy; supporting team members with their development, helping them improve their skills

• Creation and development of the entire F&B department comprising the fine-dining restaurant, lounge bar, and room-service• Menu development: food tastings, selection of dishes, and pricing• Staff recruitment: interviewing and hiring staff• Training: creating training materials and SOPs • Floor supplies: sourcing and purchasing all the equipment necessary to carry out the daily service, being attentive to F&B cost impact• Selecting reputable suppliers for all the beverage products, including spirits and wines• Reporting any update on a daily and weekly basis

• Career promotion to Restaurant Manager; reporting directly to the GM• Overseeing an operation that accommodates 500-700 guests a day• Effectively managed payroll and HR processes, including paperwork completion for new hires and terminations.• Achieved financial goals through rigorous restaurant budgeting and forecasting.• Built a loyal customer base by creating a welcoming environment with top-quality service.• Quickly identified problem situations, skillfully resolving incidents to maintain the satisfaction of involved parties.• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.• Prepared rotas for a team up to 60 staff members, to achieve stable coverage while minimizing payroll costs.• Created an incentive program to reward over-performing staff and drive sales of specific food and beverage items• Overseeing training plans and materials; creating PDPs for internal promotions• Delivered in-depth training to customer-facing staff, promoting strong service performance.

• Fully involved in the pre-opening business operations such as SOPs, supplies, rotas, checklists, staff duties, team organisation, equipment categorisation and stock take, food bible, allergens chart, linen and stationary equipment par-levels• Reporting to the General Manager• Managing a team of over 60 members of staff by running an operation accommodating 600-800 guests per day• Creation of the training plans for new starters and existing members of staff such food, wine and cocktail tastings, etc.• Logistics: involved in the organisation of the warehouse• Accounting: cash-up and daily reports• H&S: responsible for First Aid supplies• Organisation and supervision of the floor plan, breaks, staff daily duties, linen deliveries• Employed as Section Manager or Floating Manager by supporting staff during the service, overseeing table returns, dealing with complaints and ensuring a remarkable experience to the guests• HR: staff recruitment and rotas• Responsible for stationary supplies

• Reporting directly to the General Manager• Managing a team of up to 30 members of staff• Overseeing the organisation of stock and BOH• Best performing restaurant in Riyadh Oasis in terms of number of covers and positive reviews• Accounting: cash-up and daily reports• Employed as Section/Floating Manager by supporting staff during the service, overseeing table returns, dealing with complaints and ensuring a remarkable experience to the guests

• Career promotion to Deputy Restaurant Manager• Reporting to Restaurant Director and Director of Operations• Responsible for the Gallery Afternoon Tea service by overseeing a function that serves 200 guests on a daily basis• Determined to meet company financial targets and deliver an exceptional experience to our guests• Keeping control of stock, purchase orders and requisitions• Comprehensive staff trainings on Sketch standards, menus knowledge and SOPs; also involved in the staff recruitment process• Carrying out daily duties such as floor plan, briefings, cash-up, etc.• Employed as Duty Manager

• Career promotion to Assistant Restaurant Manager• Reporting to Restaurant Director• Ensuring the delivery of high quality experience and handling complaints in an efficient manner• Assisting Senior Managers in achieving financial targets (profits, cost control etc.)• Leading a team of 40 members by ensuring motivation, development and needs • Comprehensive staff trainings on Sketch standards, menus knowledge and SOPs• Employed as Duty Manager

• Reporting to Deputy Manager and Restaurant Director• Strong focus on delivering high quality customer experience• Reorganisation of staff trainings and menu knowledge• Overseeing a dynamic and busy environment with an average of 400 guests per day• Responsible for restaurant hygiene and safety standards

• Staff supervision and training through the implementation of Marriott International standards• Strong focus on delivering high quality customer care and service and developing rapport with guests for loyalty building and retention• Involved in projects to improve restaurant layout and performance such as wine list and bar renewal• Full cooperation with the Italian Chef for the development of the new menu• Responsible for restaurant hygiene and safety standards• Reporting directly to F&B Service Manager

• Career promotion to Restaurant Supervisor and relocation to China where I oversaw the day to day operation of the fine dining Italian restaurant• Responsible for the restaurant’s pre-opening activities and standardisation of services• Regularly planning and organizing staff training programmes, including guest recognition, product knowledge, food and beverage knowledge, quality of service, etc.• In charge of the restaurant’s wine and beverage lists and beverage cost control, negotiation with suppliers • Responsible of F&B costs and inventory, restaurant hygiene and safety standards

• Implementation and ensuring of Florian service standards amongst team members• Cash-machine supervisor• Increase of wine and special dish sales• Translation of menus from Italian to English and new layout of wine-list• Strong focus on guest care and retaining• 100 positions progression on TripAdvisor in two months