Sumosan is a multi-award-wining critically acclaimed contemporary Japanese Restaurant with locations in some of the world’s most vibrant cities. Known for serving an exceptional standard of modern Japanese cuisine. Sumosan’s over twenty years in the industry stand testament to its excellence.• Spearheaded quality service initiatives to exceed guest expectations and achieve revenue targets during dinner service.• Resolved customer issues with finesse, securing satisfaction and repeat patronage.• Effectively manage restaurant in the absence of Restaurant Manager.

A Dedicated, Innovative & Results-Driven Supervisor with Extensive Professional Experience Within 5 Star International Establishments, Who Inspires Genuine Respect from Team members. Possesses A Wealth of Transferable Skills, Including Outstanding Interpersonal & Team Work Abilities, A Meticulous Attention to Detail, With A Strong Focus On Food & Beverages. Highly Adaptable & Flexible, adapt at Prioritizing & Delegating, Whilst Identifying Key Improvements to Restaurant Practices to Maximize Efficiency & Profitability Without Compromising Quality. An Honest & Trustworthy All-Rounder Who Enjoys Being Part of, As Well as Leading & Motivating, A Successful & Positive Team & Thrives in Highly Pressurized Working Environments.

Best Steakhouse in Dubai & North Middle east 2019 Good Food awards, Best Luxury Restaurant 2017• Managed a team of 25 service staff for dinner operation, generating an average of 100 covers daily.• To establish and maintain high standards of quality service, guest relations and meet the required revenue target within the dinner period.• Planned and monitored the annual operating budget and monthly forecast processes.• Reduced overtime costs by effectively managing staffinglevels.• To plan the various operational requirements within the outlet, to plan the monthly staff training schedule, to plan the addition of new F&B items in the menu and to plan various theme nights and sales increment programs.• Maintain the food and beverage cost within the outlet based on month to month performance.• Activate sales awareness programs within the outlet to maximize sales opportunities.• Effectively manage the restaurant in the absence of General Manager or Assistant Manager.• Layout the objectives, targets and KPIs of the year for the outlet assisting restaurant manager.• To plan yearly staff vacations based on the occupancy of the business levels of the hotel.• Activations of all promotions and special events within the outlet

A 220-seat fine-dining restaurant, awarded as Time Out Dubai – 2016 Highly Commended Restaurant• Make team member allocation for the day.• Managing the Food & Beverage Service to Consistently High Standards.• Upselling of food and beverage, helping Co-Workers with Training, uniform issue• Interacting with guests for feedbacks and implementing world-class service strategies.• In charge of the restaurant inventory• Effectively run the section of 45 guests and making sure they had a great evening.• Daily checking of Opening and Closing Procedures, Cashiering in the outlet• Handling events in the outlets such as Birthdays, Anniversaries etc.• Responsible for raising purchase requisitions, managing receiving of products and controlling inventory

A 220-seat fine-dining restaurant, awarded as Time Out Dubai – 2016 Highly Commended Restaurant• Pass expeditor.• Setting up the side stations and restaurant.• Sharing Knowledge with the team and learning from each other.• Taking food and beverage order with giving great recommendation.

Middle East biggest waterpark Auqaventure fast food restaurant. • Taking food and beverage order. • Serving food and drinks to the guest. • Sharing Knowledge with the team and learning from each other.

 Maintain and project a professional attitude and appearance at all time. Adhere the organizational standards in order to maintain the same level of service to all the guests Lead by example to perform all duties toward the goal of maximizing guest satisfaction. Co-operating with manager, senior waiters and captains during clases,trial for new menu. Interacting with guests for feedbacks and implementing world-class service strategies. In charge of the restaurant inventory.