● Part of the team tasked with opening of the hotel, built the internals from the ground up, sourced and negotiated contracts for third party suppliers and vendors ● Led the recruitment of the company, sourced candidates from external applicants● Utilized expert knowledge to develop and embed a full training program, staff policies and procedures including service standards and the creation of Breakfast menus● Collaborate with suppliers to purchase working materials and supplies for all the restaurant needs● Manage the entire Breakfast part of the service, with direct ownership for the development of the buffet menu and standards implementation, pairing with local products as well as wine menu creation, tasting and implementation● Hold full accountability for the daily operation for the lunch service at the Pool Bar, including organizing and managing lunch services● Played a key role in organizing of the Hotel opening party, oversaw staff and provided assistance for 1000 guests● Analyse all financial revenues and costs to drive improvements in gross profit, increase surpluses ● Assess venue capacity by reviewing bookings on a daily basis and plan events to optimise use of available space, whilst safeguarding adherence with Health & Safety● Prepare reports and monitor performance against challenging targets set by senior management ● Oversee weekly stock control and full quality audits

● Accountable for the training and direct management of 18 personnel, maximised productivity through ongoing performance monitoring and review● Executed HR policies including sickness/absence monitoring and reduction; conducted staff 1-2-1s and appraisals, implemented performance improvement plans to enhance staff productivity● Enhanced customer experience by evaluating guests satisfaction and feedback, interpreted findings and implemented new ideas including taking part on implementation of a new room service menu focusing on “top sellers” and introducing new products● Identified additional sales opportunities to enhance revenue, spearheaded promotions to deliver great dining experiences ● Reduced wastage by implementing new procedures in the dry stock room to ensure the security and proper storage of food and beverage products, ensured all HACCP procedures were followed● Enhanced revenue by embedding new procedures for “wine by the glass” sales which reduced the wastage of stock● Participated in the preparation of the monthly and annual outlet operating budget and financial plans● Continuous monitoring budget and control expenses with a focus on food, beverage, and labour costs

● End to end management and coordination of a private household, which included organisation and planning of personal business dinners and events● Oversaw home maintenance and repair work; responsible for household bills and administrative duties; shopping for food, supplies, and special requested items● Managed a team of three through a variety of motivational and analytical techniques

● Oversaw the efficient service of Food and Beverage in the Room Service and Mini Bar● Managed and developed a high performing team of 20 ● Promoted a luxury service by continuous stock taking and ordering of items to ensure all products were available● Increased efficiency by developing and implementing a new delivery system for room service orders based on the importance and type of order made, this reduced waiting times dramatically

● Direct leadership for managing the room service department and mini bar team● Tracked and finalised staff schedules and rotas; submitted labour costs to payroll● Monitored customer service standards and ensured business adhered to strict Health & Safety, food hygiene and nutritional regulations● Implemented the hotel room service standards for a high level of service required for a five star and Relais & Chateau hotel