Opening and running outlet with fantastic Louiza team. Twice nominated as a team on the month in Château. Going above and beyond to succeed customers’s satisfaction and keep improving.

Invaluable experience in opening another new project in Doha, Qatar – a franchise French restaurant from Dubai - La Serre. Setting a venue for opening by organizing working environment, task planning, preparation of necessary documents, inventory, conducting staff recruitment and training, creating SOPs, implementing and developing the restaurant strategy to achieve successful results and maximum profit, participating in marketing strategy planning.

Projects:-Al Rayyan Football Club-Homes R Us-Trading & Agriculture Exhibitions-Educational Events

• Assisting in controlling all F&B and day-to-day operations within budgeted guidelines and to the highest standards• Ensuring efficient and prompt service by planning and making work assignments• Supervising all aspects of food and beverage quality and hygiene• Inventory accounting, cost and revenue control• Leading F&B team by attracting, recruiting, training and appraising talented personnel• Preparing staff scheduling to ensure smooth operation while controlling labor costs and overtime• Maintain optimum stock levels of Food/ Nonfood items• Dealing with suppliers to ensure the quality of items in use are matching the restaurant’s needs• Monitoring customer satisfaction, dealing with complaints, responding to customers' feedback

• Taking care of the safety, security, and comfort of passengers during flights.• Preflight cabin checks to ensure compliance with safety and security regulations.• Ensure all the customers are provided with outstanding 5-star service.• Dealing with any difficult or inebriated passengers• Serving food and beverages and selling duty-free products.• Adhere to established regulations and procedures• Dealing with customer complaints and comments.

• Monitoring all aspects of food and beverage quality and hygiene along with taking immediate corrective action when required.• Ensuring efficient and prompt service by planning work activities and making work assignments.• Inventory accounting and control usage of all food and beverage items and appropriate usage of equipment, tools, and service equipment.• Maintain optimum stock levels to ensure the smooth running of operations delivering upon the guests' demand.• Promote the use of up-selling techniques to exceed guest expectations and increase revenue.• Monitoring customer satisfaction, dealing with complaints, and responding to customers' feedback.

• Employee management in the dining hall.• Dealing with customer complaints and comments.• Inventory accounting.• Preparing schedule.

• Organizing accommodation, catering, and other hotel services.• Generally, perform an array of duties ranging from cleaning to taking orders and serving the food.• Maintaining statistical and financial records.• Assess customer’s needs and preferences and make recommendations

• Search for potential customers (B2B / B2C). • Negotiating with clients.• Identification of customer’s needs in products.