As a seasoned General Manager, I oversee the operations of a prestigious fine dining Chinese restaurant and rooftop bar located in the vibrant SCBD district. With over a decade of senior management experience in the upscale hospitality industry, I excel in driving financial performance, fostering team development, and enhancing brand identity in competitive markets.My role involves orchestrating seamless service delivery, managing a diverse team of over 100 professionals, and implementing strategic initiatives to optimize guest experiences and satisfaction. I am adept at developing and executing innovative marketing campaigns, leveraging industry insights to stay ahead of trends, and maintaining compliance with regulatory standards.Passionate about creating memorable dining and entertainment experiences, I thrive in fast-paced environments where excellence is the standard. My leadership philosophy emphasizes collaboration, empowerment, and continuous improvement, resulting in a culture of excellence and guest loyalty.

As the Managing Director of Based On What Hospitality Consultancy, I provide leadership and strategic direction to drive the success and growth of the business. With extensive industry knowledge and expertise, I oversee all aspects of the business, including business development, client management, and team leadership. By implementing innovative solutions and fostering a collaborative work environment, I ensure our consultancy delivers exceptional results to our valued clients. As a trusted advisor, I guide organizations in making informed decisions, optimizing operations, and achieving sustainable profitability.

As the Operations Manager at Thoughts Hospitality, I successfully managed all operational activities to ensure smooth and efficient business operations. I led a team of professionals, optimizing labour allocation, enhancing productivity, and maintaining high-quality standards. With a strong focus on safety measures, I implemented robust protocols and procedures to safeguard staff and guests. As a representative of the company, I effectively liaised with stakeholders, fostering positive relationships and ensuring seamless communication across departments.

As a results-driven Brand Manager, I spearheaded comprehensive operational and marketing strategies to drive sales, enhance financial profitability, and increase brand exposure in the market. My core responsibility was to cultivate the brand's profit and loss performance, refine its image, and optimize its positioning vis-à-vis competitors. I was dedicated to leaving a lasting impression on consumers and boosting product sales, all while aligning with top and bottom-line objectives. By meticulously curating the organization's advertising and marketing activities, I ensured the delivery of a compelling brand image. Key facets of my role included establishing and enforcing brand guidelines to maintain consistency across all touchpoints.

As the Restaurant Manager, I reported directly to the General Manager and played a pivotal role in overseeing the day-to-day operations of the restaurant. With a keen focus on achieving monthly targets, I ensured the seamless execution of operational activities to deliver exceptional guest experiences. A key aspect of my role involved identifying and nurturing future leaders within the organization, fostering their growth and development to drive success. Working towards common goals, I consistently strived to exceed expectations and contribute to the overall objectives of the business.

As an accomplished Assistant Restaurant Manager, I successfully managed the daily operations of a high-end restaurant, ensuring the delivery of exceptional food and beverage experiences to valued customers. By upholding rigorous standards, I played a key role in achieving business objectives and maintaining a reputation for excellence. Guiding and developing a dedicated team, I fostered a culture of passion and professionalism in a refined dining environment. Through my strategic leadership and commitment to customer satisfaction, I contributed to the overall success and growth of the establishment.

"Dynamic Assistant Restaurant Manager sought for an exciting opportunity at the prestigious Yas Viceroy Hotel and Resorts. Fueled by a fervent commitment to leadership, coaching, and mentorship, coupled with a profound passion for culinary excellence, we seek a candidate dedicated to orchestrating unparalleled guest experiences.

•To implement and control beverage stock takes, record them and report any discrepancies to the general manager.•To liaise with the staff with regards to the daily operation of the restaurant.•To make sure service procedures are followed according to the standards of the establishment•To have good product and procedural knowledge as well as ensuring that staff is well trained and being developed. •The upkeep of standards in terms of producing high quality service•Updating prices and items on POS system. •Responsible for cash up at the end of each shift.•In charge of rosters and staffing•The updating, designing and layout of the menus.

•To implement and control daily beverage stock takes, record them and report any discrepancies to the F&B manager.•To liaise with the staff with regards to the daily operation of the bar.•To make sure service procedures are followed according to the training manual as well as SOP•To have good product and procedural knowledge as well as ensuring that staff is well trained and being developed. •To maintain to the stock control systems in place•The upkeep of standards in terms of producing high quality service•Help issue requisitions on a daily basis when needed.•Inform purchasing department of stock levels and purchasing of items. •Updating prices and items on POS system. •Responsible for making sure that the bar’s float is correct and enough change is available. •Responsible for cash up at the end of each shift.•Dealing with sales representatives•In charge of staffing•The updating, designing and layout of the bar menus.

•To implement and control daily beverage stock takes record them and report any discrepancies to the Assistant F&B manager.•Setting up the Venue according to standards set out in the SOP manual•To be present at the bar during service at all times.•To be aware of daily operations and goings on in the rest of the hotel.•To make sure service and procedures are followed according to the training manual.•To make sure that the bar is correctly set up for following shift.To have good product and procedural knowledge.•To adhere to the stock control systems in place•The upkeep of high standard quality service at all times.•Help issue requisitions on a daily basis.•Inform management of stock items that are out of stock. •Assist with month end stock take.•Training of bar staff.•Assist with deliveries.•Working knowledge of Micros. .•Responsible for cash up at the end of each shift.