Never to late to start ….!!

Worked As corporate Operation Head

:- Planing and set operating goals and objectives, direct all restaurant operations. recruiting and hiring staff, developing menus, Maintain high standards of food, service, health and safety, Set the all new opening branch, managing party vendures and related finince issue. Insure the efficient and profitable business performance of the restaurant and the optimal utilization of staff and resources

• Accepting new challenges• Working as a Team Player• And thus gaining excellence in the field of customer service and public Relation.• Able to handle lay out food hygiene at work place• Initiate and plan own work and within policies and guidelines agreed with the Management • Dealing with difficult or sensitive issues requiring tact and firm handling• Working with under pressure and prioritize effectively with minimum supervision

Basic l-1 wine knowledge training received ---conduct by IHG group at gastronomic French fine dining Restaurant

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