Providing IT management, technical consultancy, IT systems, POS/reservations support, reporting, data science, digital communications and marketing for hospitality businesses.

UK company providing software solutions for the Restaurant Industry in the form of Point of sales and a Reservations systems to some of the busiest restaurants in the country as well as in the U.A.E, the U.S and other countries in Europe.• Responsible for the running and installation of simultaneous projects and ensuring the highest standards of delivery• Able to work to a deadline on multiple projects, following time constraints and project guidelines• Created and implemented the mile stone checklist of requirements and procedures for successful and trouble free installs• Responsible for evaluating the training and database needs of the customers, implemented training of new client´s staff as a key procedure prior to install joining the installations team and setting standards for delivery of the projects• Keeping up to date with new software releases of the product and introducing them to existing clients in order to retain them and keep them up to date• Increased customer retention through providing exceptional service and follow up • Responsible to channel all customer’s needs to the development team for the creation of extra features in the system

Global software company, whose Restaurants Division provides advanced computerized systems for the catering industry. Leader of the UK market in the 1990’s and pioneer in mobile point of sales terminals.• Training of client´s staff• Technical and system Support via a phone help desk, on site and out of office hours on call• Learning about new software releases of the product, testing them and introducing them to existing clients in order to retain them and keep them up to date with the developments of the system• Shared purchasing duties buying all the equipment needed for the installs and office supplies.

Luxury 5 star hotel in the heart of Mayfair in London with 203 rooms, 5 F&B outlets and 9 meeting rooms. Claridge’s is known for it’s service, luxury and high standards throughout the world.• Management and analysis of costs and producing Food and Beverage reports for all F&B outlets in the hotel• Control of food and beverage purchases achieved through close work with the purchasing department• Liaised to ensure close communication with the finance department and purchasing manager in order to control correct pricing and invoicing of all food and beverage purchases and payments, which resulted in:o Improved beverage GP by 10%: Through the introduction of new control procedures and the implementation of a stock control computer system for which I was the project managero Improved communication with F&B outlets: By having transparency and trust with the F&B outlets improved the communication between them and the finance team.• Identified internal service issues (i.e: stock take inaccuracies, incorrect pricing), that lead to consistent financial reporting errors and then conducted training with managers and staff of the outlets to affect 90% reduction in processing errors.

5 star hotel with 281 rooms, 3 F&B outlets and 14 meeting rooms.Joined the company as assistant food and beverage controller and got promoted to the position within 6 months. Control of food and beverage purchases. Working with one assistant I was responsible for the stock takes of both properties. Assisted the external beverage stock taker with the month end results. Liaised with the finance department and purchasing to control correct pricing and invoicing of all food and beverage purchases and payments. Responsible for the recruiting and training of my department.

5 star hotel with 292 rooms, 3 F&B outlets, 11 meeting rooms and fully equipped gym and spa.Working within a team of 5 banqueting headwaiters I was responsible for the rotas and payroll of the permanent and temporary service staff for this department which generated £3 million revenue annually. Running of functions and also responsible for the posting of all the charges incurred by the customers during the function for the proper billing by the banqueting office.

5 star deluxe property with 263 rooms and suites, 8 F&B outlets and 19,000 square feet of flexible meeting space.Close supervision and communication with up to 25 staff, including 5 supervisors, through daily briefings, weekly departmental meetings and on-going training and performance reviews. Oversaw all staff issues, including scheduling. Assured financial objectives were met by closely managing operating expenses, controlling equipment and managing inventory (china, glass, silver, kitchen equipment). Responsible for ensuring the efficient operation, health and safety and hygiene of the back of house food and beverage areas ($10M department with 3 restaurants, 2 bars, a lounge, room service for +200 rooms and banquets for up to 2,000.) I worked closely with the Maitre Chef des Cuisines and his team of over 50 chefs, together with the Restaurant, Bar and Banqueting Managers to ensure superior internal service.