In charge of the dinner service, bar, restaurant ,in room dining and banquet. Staff training, assigning daily duties to waiters and maintaining quality of service. Controlling beverage stock, ordering and stocktake.

Reporting to General manager for the cost and revenue of drinks for the bar/restaurant, the rostering and cost of labour for the entire front of house team, hiring new staff, and in charge of their induction and training, and the handling of complaints.

Reporting to General manager for the cost and revenue of drinks for the bar/restaurant, the rostering and cost of labour for the entire front of house team, hiring new staff, and in charge of their induction and training, and the handling of complaints.

Responsible for keeping a good coordination between all the departments of the restaurant. Controlling standards of service and labour cost. In charge of the local area marketing. Bring new corporate customers into the venue.

Opened a new successful business in Arcachon, France, personally dealing with all aspects of opening a new street food business such as marketing, council permits, sourcing quality products, cash handling, financial reporting, customer satisfaction and of course making coffee.

Room Service: Organizing and participating in the delivery of the food and drinks in the rooms. Morning shifts and night shifts. Loyalty of the VIP hotel customers.Banquet: Ensuring the smooth operation of the banquet department. Involving in the set up and the service for the events (gala dinners, cocktails, coffee breaks, meetings).

Manage a team of waiters and assign daily work duties. Assure team leadership skills throughout the shift, and improve them for a better quality of service. In charge of organizing the F and B professional events, for example; gala dinners, cocktails, lunches, coffee breaks. Catering for 10 to 1500 guests. Stock taking for the entire department.