- Directing the operations of a fine dining restaurant, tearooms, conference and business centres. - Looking after extremely high-end customers including royalty. - Designing and costing menus along with head chef- Transformation of all communal spaces for private dinners, conferences, and weddings. - Reducing costs to increase profitability. - Recruiting and training staff to the highest standard.

Directing the operations of a 180 seat restaurant, traditional bar, seven conference rooms, banquet hall for up to 200 attendees, and a kitchen. Designing and implementing sales and marketing plans of each outlet.Work with tour operators to promote the food and beverage outlets with their clients. Creating promotions for third party sellers such as Booking.com or Expedia.com to increase revenue.Costing and lunching menus for all the outlets.Setting targets and budgets for individual departments.Training, coaching and mentoring of staff on a regular basis.

Target marketing and advertising. Social media management.Application development.Professional photography. Web design.Hospitality CRM

Increasing Sales more than 10% from 1.35m net p/a to a total of 1.51m p/a Incrementing the guest satisfaction survey (GSS) from average of 60% to 80%Reducing the monthly stock loss from 8 thousand to an average of five hundred Working with a GP of over 78% and a payroll lower than 18%.Designing and introducing successfully a new "customer experience" to the department. Training, controlling and developing a team of 17 full time members of staff; five of them are currently managers. Restructuring the department, followed by own recruiting and selection of personnel.Representing the hotel in competitions and events as the flagship of the "De Vere Hotels".

Participating on charity and fashion events.Supporting superiors and colleagues with any tasks assigned.Acquiring retail experience from one of the leading stores.

Controlling the busiest room service department of the company. Supervising nine full time staff directly and 45 indirect.Managing a buffet stile 200+ seats restaurant during quiet nights.Promoted twice in the first 12 months of employment, and named employee of the quarter.