Responsible for company's set ut and expansion strategy,In charge of planning company's establishments of outlets as well as budget and reports both montly and annual income and expenses forecastIn charge of recruiting kitchen and serving staffImplementing company rules and regulationsImplementing menus and beverage menus along with executive chefResponsible of daily catering and Restaurant operationPromoting Restaurant for generating incomeFully in charge of training staff with service standards including but not limited allergies and customer serviceResponsible of guest satisfaction Managing scheduling and planning special eventsMonitoring cash flaws and cashier operationDealing with catering offers and contractsDirect reporting to CEO for budget and income reportResponsible of safety and smooth operation of kitchen Following up company standards with food handling and tracking new industry trends

-Prepare management, variance, and financial reports on periodic basis.-Identify and rectify operational, financial and employee issues.-Coordinate with audit and business teams to ensure compliance with established procedures.-Train and guide staffs in their job duties.-Assist in recruitment, performance review, promotion, release, wages and salary adjustments for employees.-Ensure employees follow operational practices, hygiene rules, and quality standards.-Develop and implement training programs for employees.-Initiate the development methods for high quality food and drink preparation process.-Train assigned staffs on emergency, health and safety policies.-Respond quickly to customer complaints to ensure high quality customer service and satisfaction.-Plan and supervise the marketing and promotion activities to attract more customers.-Coordinate in sourcing and testing new products and menus.

I managed the private villa and resident restaurants and bars for top VIP resident owners of Turkey. Managing Day-to-Day Operations• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.Leading Food and Beverage Team• Encourages and builds mutual trust, respect, and cooperation among team members.• Develops specific goals and plans to prioritize, organize, and accomplish your work.• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.• Ensures compliance with all applicable laws and regulations.• Ensures compliance with food handling and sanitation standards.• Ensures staff understands local, state and Federal liquor laws.• Provides services that are above and beyond for customer satisfaction and retention.• Handles guest problems and complaints.• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

Preparing the table assignment for 2500-2600 guests for all dining rooms every week. Coordinating the annual restaurant budget process. Collecting data and supportive documents to validate team proposed targets and prepares divisional budget for review. Managing budget and financials, ordering equipment, replaceable, consumables and inventory, loading, storing, preparing and final delivery to the respective workstations. Developing wine cost and revenue reports and communicates areas of strength and weakness including supportive data highlighting performance as a percentage of wine, water and cook books (revenue items) by venue at a voyage/weekly level. Overseeing the inventory process to ensure accurate inventory records are maintained and china/equipment records are in line with requisitions and orders.Working closely with the Exe.Chef and ROM by supporting them in the day-to-day operation as necessary also Excellent interpersonal skills to communicate with all levels of management (i.e. H&R, T&D, Housekeeping etc.)Completing Incentive Payout distribution for all Dining services team which is more than 210 employee including all tips and gratuities of Diningroom, Specialty Restaurants (Portofino & Chops Grille), Windjammer Café, Jade, Johnny Rockets, Café Promenade, Ice Cream Parlor, Sea view Café, Solarium and Room Service. Communicating with the corporate Management, implementing changes, updates on company policies and selling initiatives instructed form the corporate and implementation and follow ups

Included the daily operations for the shift, preparation of daily schedules maintaining logbook communication with the senior managers, ensuring the proper flow of service on the restaurant floor. Arranging for special request and small group reservations. Training staff and keeping them up to date with the hotel activities and the latest trend in the service industry. Handling the financial aspects of the restaurant, when working in the evening shift I was responsible for the account balance and ensuring there are no discrepancies and finally depositing the cash revenue for the day. Planning special events and food festivals, since it was individual property we had to organize promotional events and promote various events like a usual marketing division.