 Served as a restaurant manager for Japanese & seafood fine dining restaurant  Efficiently managed the needs of the customers  Improved efficiency, sequence of service, order expediting and table-turn times in all dining outlets with zero additional labor or overhead costs.

 As a banquet and outside catering manager for move n pick catering company categorized as top v.i.p catering company . pre opening team member of la cuisine exclusively established for fine dining experience having maximum of five events a day  provide top class s.o.e “ s “and our handpicked chefs from various part of the countries who presents mouthwatering dishes which brings your dream come true.

 Served as a room service and banquet in charge at costa del sol hotel, a four star property at the heart of Kuwait.  opening team member and leading member of food and beverage operation in doing preparation and setting up the restaurant operation. and as well as banquet operation.  pescado restaurant with seating capacity of 72 covers was established under my responsibility and has become the popular food out outlet in Kuwait . Other work involving food and beverage training for the service staff and preparation , food quality check, supervising the buffet restaurant and setting up the menu rotation. Managing banquet operation was an excellent opportunity and challenging. managing 6 multipurpose functions includes that of seminars, conferences, and dining and banquet hall for multipurpose functions and conferences and dining for more than 200 pax seated dinner. works that involves guest relation and handling events and booking

 Worked in the capacity of captain in the food and beverage department, Worked in fine dining restaurant which has seated capacity of 120 pax,  Also served in banquet dept that’s includes of seminars and dining and outside catering job that includes supervising the restaurant operation, guest relation, planning, training the service staff, daily briefing, guest complain handling, maintaining high standard of service, quality control.

 Worked in the capacity of captain in the banquet department handling all banquet related works that included planning, guest relation, service staff training, other food and beverage related activities. Handled meeting room facilities, two ballrooms each has the capacity of 800 pax seated dinner, and other banquet related function activities.