oversees Restaurants and Bars, Conference and Events, Minibar and Room Service. manage timesheets and roster. - exercises administrative control and coordination of all F&B operations including staffing, training, scheduling, ordering, inventory control, preserve excellent levels of internal and external customer service.- up-sell and cross-sell the venue and its properties. - work with other departments to ensure a seamless guest experience. - nurture an ownership environment with emphasis on motivation, communication and teamwork.- carry out HR tasks, council, mentor, develop and resolve employee issues and complaints.- drafts and creates new menus with the F&B General Manager and Chef.

- manages day-to-day operations Bar and Restaurants, ensuring the quality, standards and expectations of the customers are met on a daily basis.provides suggestions on how to improve menus- helps with reservation system, greeting and seating people, and taking orders- work within up to $1.3 AUD/month million Bars and Restaurants and C&E department.- displays leadership in guest hospitality, exemplifies excellent customer service, and creates a positive atmosphere for guest relations, have an understanding of cost of sales, wages, and P&L sheets.- a passion for delivering a high standard of customer service. develop, update, and adjust SOPs, evaluating and achieving set KPIs. innovative but still follow directions.

- mainly responsible for Lounge, VIP, and high-tier guests' satisfaction and experience. - maintaining proof of financial transactions.- ensure dining facilities are up to IHG standards and ready for service.- making sure drinks are up to guests’ liking.- identify and update Standard Operation Procedures (SOPs).- ensure IHG metrics, standards, and audits are implemented and used—commitment to excellence.

- optimize staffing and working schedule, approve timesheets, balance out tips sheets, cashing up and out procedures, maintain healthy bank float, train, and onboard new staff, according to IHG standards.- managing, supervising, and facilitating staff in different F&B outlets (bar, restaurant, in-dining service).- achieve Key Performance Indicators (maximize sales to guests, customer service satisfaction, dollar/percentage growth net sales, optimize wage costs). Regularly update and improve current Standard Operating Procedures.- helps on the floor - take orders, run food and drinks, seat people, manages reservations- maintaining par levels, end-of-the-day financial reports, and settlements

- orchestrated an increase in revenue of a supervised outlet by 34%.- constantly working under a budget. serve as a department role model, and ensure adherence to quality expectations and standards.- achieve current KPIs, work accordingly, and update and improve current SOP.- performing monthly inventory, assisting with weekly liquor ordering, run daily lineups.- have active input on menu changes and adjustments.

- working on developing and executing KPIs and SOPs.- developing and working with celebrity Chef Art Smith's concept- assist the operational running of the bar and the staff in fulfilling their duties and conducting daily lineups. - anticipate and address upscale guests’ service needs.- strategized plans to increase bar revenue through innovative promotional concepts, specialty - drinks, and customer-focused events.- anticipate and address upscale guests’ service needs.

- Banquets Captain - team leading facets of numerous corporate and social events including high profile 250 person galas, elegant weddings, and business dinners, to intimate gatherings of 20, working according to a banquet event order (BEO).- Banquets bartender - bartending at an upscale, 4 diamonds hotel bar, elegant weddings, family rehearsal dinners, and major banquet events.- Banquets server - working banquets, weddings, rehearsal dinners, organized buffets, conventions, etc., doing an inventory before and after service; bump in & out.- Waiter - working at an upscale Boathouse waterfront restaurant with elite clientele.