Involved in concept development, pre-opening strategy, budgeting, sourcing, hiring, training, methodology, turn key project, management contract, floor and back of house design

 Global Restaurant Operations: Lead a portfolio of nine restaurants spanning three continents, with establishments in key cities such as Miami (Tanuki), New York (La Baia), Dubai (Virgin Izakaya, Miya, Not Only Fish), Sharjah (Tanuki, Sand), and Hong Kong (Ichu) Operational Restructuring: Spearheaded a successful post-opening transformation at Tanuki River Landing in Miami, dedicating two months to overhaul the team, establish innovative activation and promotion programs, and implement comprehensive training initiatives Strategic Planning: Developed comprehensive seasonal plans for all outlets, including the creation of revenue and cost forecasts, payroll restructuring, and the formulation of bespoke packages and marketing campaigns, filling the void left by the absence of a marketing director.
 Loss Mitigation: Implemented a rigorous analysis of operational processes, identifying and rectifying issues line by line, resulting in substantial loss reduction. Innovative Activation: Pioneered a range of original and innovative customer activations, such as the "Fortune Omakase Brunch" at Virgin Izakaya, the traditional "Rising Sun Brunch" breakfast offering at Not Only Fish and The “100 lunch” at Sand Revenue Growth: In course to achieving substantial revenue growth across most of the outlets

 Exemplary Quality Standards: Maintained and upheld the highest standards in food and beverage quality, consistently delivering exceptional guest service experiences, all while ensuring strict compliance with business operations and legal regulations. Customer-Centric Excellence: Elevated customer satisfaction levels by implementing an enhanced product offering through comprehensive employee training and development, innovative job engineering, and a commitment to quality branding. Concept Innovation: Distinguished as a visionary concept developer who introduced a groundbreaking and unconventional approach to the traditional French bistro. Merged diverse international flavors with French authenticity, underpinned by a global perspective that transcended borders. Entrepreneurial Success: Successfully acquired, renovated, and launched a personal restaurant venture in an astonishing 100-day timeframe. Achieved an outstanding average rating of 4.94 across over 250 reviews on platforms such as Google and TripAdvisor. Multibrand Oversight: Demonstrated expertise in overseeing a diverse portfolio of brands, implementing strategic initiatives that fostered growth and the establishment of each restaurant within the group. Consulting Leadership: Offered strategic consulting services to The First Group in Dubai, contributing to the redesign of the Masterchef restaurant concept, revamping the overall hotel food and beverage offerings, and facilitating the successful opening of the Ikigai restaurant.

 Cost Optimization: Achieved a 30% reduction in operating costs through skillful negotiation of pricing and fees while maintaining and enhancing service quality.
 Venue Management: Successfully managed multiple venues, including Bistro des Arts, Publique Chalet, and Stoke House, ensuring seamless operations and exceptional customer experiences.
 Financial Excellence: Consistently met or exceeded various financial budgets, contributing to an impressive overall group revenue of $30 million. Managed all aspects of staff hiring, training, and post-opening development.
 Supplier Relations: Fostered strong partnerships with suppliers and actively engaged them in collaborative activities that strengthened working relationships and ensured a reliable supply chain.
 Restaurant Development: Played a pivotal role in all phases of restaurant development, from concept ideation to formulating pre-opening budgets, ensuring the successful launch of each establishment.
 Operational Efficiency: Demonstrated effective control over food, beverage, labor, and operating expenses, proactively identifying opportunities to enhance operational performance and increase brand visibility.
 Strategic Marketing: Led marketing efforts for food and beverage outlets, devising and overseeing the implementation of menus, promotions, presentations, and displays in alignment with corporate guidelines, consistently surpassing sales and financial targets.

 Served as the cluster F&B manager of 4 properties with venues including an all-day dining concept (Maison Cafe), all-day bakery (Artisan café), In-room dining, Pool bar, and outdoor lounge bar (Propaganda); made all the orders for OS&E and devised all SOP  Built, mentored, and trained a team of over 250 employees and created a fantastic work environment with a recognition framework that eventually promoted every team member Assisted in sourcing the best available products constantly aiming to increase the quality

 Managed the operations of a restaurant, beach club, and pool bar with a daily customer count of 500+ Increased overall revenue from $20M to $25M Oversaw the VIP operation for the Sundance festival (an internationally recognized event) Took daily decisions to increase the profitability of the business by creating and implementing concepts and ideas, planning staff needs, and managing a team of 100+ employees Contributed to weekend events that hosted international DJs such as John Digweed, Hardwell, Avicii, David Guetta, Paul Von Dyk, Roger Sanchez, and more Implemented ISO into the venue for certification on 22001 and 9001 Increased the profitability of the venue by reducing expenses and sourcing new suppliers

 Increased the overall revenue from $5M to $8M in less than 2 years Served as the general manager for an outlet that opened from 12 pm to 11 pm daily, catering between 500 to 800 covers; celebrity restaurant run by two Michelin star chefs  Increased the spend on beverages by 15% and generated a growth in sales Averaged a 91% score on mystery shopper which put the restaurant 1st out of 12 F&B outlets in the hotel Recognized as the best F&B outlet manager by Hotelier Middle East Magazine

Main Duties: Dealing with a team of 16 staffs, improving the quality of service. In charge of the ordering and the holding of all the beverages stock. Recruiting and training of the new staff. Opening and closing of the operation. Checking on the guest satisfaction. Increase the sales and ensuring the costs are well managed. Meet the bottom line requirements. Achievements: As being my first position as a restaurant manager, the achievements are huge. I completed myself as a leader and learn a lot about financials. The guest interaction was improved and the relations to supplier and other staff of the outlet was different. This experience has been short but truly building for me as i got to meet very important persons that have since changed my life

The Catalina Restaurant (Average of 40 guests a day at dinner service)Main Duties: Creating and improving the different wine lists. Taking care of the stock control, orders and relations with suppliers. Organizing training sessions for all the staff and conducting them. Organizing winemakers dinners. Supervising lunches and dinners services. Monitoring the staff. Doing the planning. Creating incentives for up-selling. Managing the cost and sales. Handling cash and daily cash up.Achievements: Brought the Average Spend on drinks from £6.70 to £17.70, Created sales report, Trained the staff on wine basics and 5* service, Organized 4 winemakers dinners. Part of the beginning team who brought the fifth star to the Hotel

Main Duties: Section allocations, Taking care of services, Introducing new staff to service standards, Daily cash up, Guest relations, Ensuring service was up to the best quality.Achievements: Travel around Canada. Learned about North American culture and needs