Achieve outlets business goals, accurately forecast business demands, work with management to develop & execute the marketing plan, ensure the manning schedule is up to date, oversee regular preventative maintenance, maintain outlet safety and sanitation standards, and lead by example through a 'hands on' approach to motivate team members to excel.manage team member performance, identify any training needs, develop and deliver the required training for supervisors and team members in an effective way to maximise guest satisfaction and develop team members to enable them to achieve their career goals.

Work in partnership with the Senior members of the department and the Technical Operations team in FOH and BOH space allocations and planning, infrastructure, utilities and equipment layout design in terms of providing and delivering fully functional catering operational space.• Develop operational narratives for each catering space and provide any necessary information and paperworkrequired to obtain permits and sign off from tournament stakeholders.• Develop and define standard operating procedures per product per location with designated catering service .• Develop a fundamental understanding of the hospitality products on sale and identify and recommend opportunities to enhance client experience through improved operational delivery.• Design and develop all necessary operational phase collateral such as daily runs sheets, operational plans,policies and procedures for MATCH Venue Managers and Room/Floor Managers/Supervisors

Oversaw the service and product quality in a section of a main restaurant, specialty restaurant or buffet venue. Coordinated service provided to guests by the respective wait staff teams under my direct supervisionDirectly supported in achieving the departmental guest satisfaction targets and food and beverage revenues determined by company for the restaurant .Effectively ensured all Brand standard Audits and sequences of service are being followed and adhered to by the staffEnsured staff follow and is compliant with all Public Health rules and regulationsMaintained the working inventories and parts of all restaurant equipment in circulationAssisted to manage and achieve the budgets determined for restaurant when it comes to all departmental expenses, salaries and manning

• Accurately prepares daily summary of events as required• Attend meetings/trainings as required• Accurately perform administrative tasks as required

Majestic hotel, Bur Dubai, Uae.; To promote a customer focused culture by example and by encouraging in house training of all team members through an agreed training plan. To assist in the management of the outcomes of monthly Customer Reviews, linking these to changes in procedure and team training. To ensure the use of current Standard Operation Procedures by all team members within the department. To be able to work within any section within the Food and Beverage department. To be responsible for managing the time keeping records for all team members on your shift. To ensure the effective management, motivation, training and development of all team members employed in the bars and restaurants. To ensure facilities comply with all relevant legislation relating to health and safety, food hygiene regulations and licensing legislation To promote a safe, healthy and environmentally secure environment. To ensure the ongoing compliance with statutory requirements relating to the work of the DepartmentTo assist in the effective and efficient management and delivery of all Bar, Restaurant and Conference Food and Beverage activities. To act as team leader within the Food and Beverage operation. To act as Duty Manager as required.