A Great Achiever, An Efficient HR & Hospitality Business Administrator, Lean Six Sigma Practioner, Culinary Demonstrator, Modern Fusion Cuisine Innovator, Food Engineer,Food Product and Flavor Development Chef,Food & Beverage Service Provider. Ability To Develop Hospitality Entities, By Introducing Novel Marketing Strategies, Different Innovative Food Concepts & Hospitality Themes.A Food Lover with actual hands-on experience in food menu engineering & R&D in flavors. To Identify & Develop Sales & Marketing Forums to Suit Accordingly With New Trends, Know-How The Best Suitable Ways, To Approach To Build Up One Kind Of Market Demand To Boost Up Hotel Sales. Identifying The Implications To Enhance The Business Revenue By Implementing Ideal Effective Concepts On Achieving Tasks & Goals Efficiently, Concern With The Behavior Of Business.Develop Business Strategies By Selecting The Best Suited Channels To Perform Through The Competitiveness Of The Market.Make Viable Decisions In Drawing Up Of Business Development Proposals Utilizing The Concepts Of Capital & Fund Management, Resources Management, Quality Management, & Effective Communications & Public Relations.Pre-opening Project Management Procedures, Such As Market Surveyors, Opportunity Cost, Product Analysis, Capital & Resources Analysis, Allocations, Demand & Supply Analysis, Reading Of Layout Designs & Floor Plans, Preparation Of Capital Forecasts, Selection Procedures Of Purchasing, Equipment & Product Suppliers, Marketing & Advertising, Staff Analysis, & Branding. Well Versed & Familiar with All Administrative Aspects of Managing Multiple Units/ Entities.Promote Team Work & Quality Service Through Daily Communication, Identifying Training Needs, & Coordinate With All Departments.