- managing the daily operation and every moving aspect in the royal club outlet . - Attend daily F&B briefings with senior management listening to suggestions of improvement and delivering the information and instructions to my team. - Overall responsibility of the restaurant operation during the dining experience, including the Kitchen (Liaising with the Head Chef on ordering and menu design) - Lead, develop and inspire a large team of hospitality professionals and restaurant employees for service according to SOP, and always my Hands on as leading the team by live Example . - Manage reservations and special functions, taking responsibility for stock control and staff rosters ensuring that effectiveness is always achieved. - Responding to guest complaints effectively, calmly and tactfully and fully resolving disputes.

- Achieved Restaurant target by actively promoting and educating the team members on suggestive selling (low cost & high profit, side orders & beverages) promoting, marketing, cost consciousness, healthy competition among staff by giving individual targets and rewards as motivation.- Managed team members by, orientating, training, coaching, monitoring, counseling, disciplining and appraising to identify strength and weakness and creating developmental plans to enhance their knowledge and personality and finally identifying potential leaders. .- Developed and improved exceptional customer service, Communicated well and used strong interpersonal skills to establish positive relationships with guests and efficiently respond to their queries, special requests or complaints and escalate major concerns to the higher management.- Achieved and maintained high standards of quality control, hygiene, and healthy procedures and safety.- Well managed and controlled stock levels, orders supplies and prepare cash drawers and petty cash.- Taking reservations and organizing small events such as Christening, Birthdays and company or family gatherings.- Organized marketing activities, such as promotional events and discount schemes.- Prepared reports at the end of the shift/week and Month, such as staff managing, food control Financial, and Inventory reports

- Was Responsible for planning and running the daily operation at the main restaurant. While maintain the Restaurant’s standards, policies and procedures.- organize, prioritize and delegate work assignments to the team members. - Continuously promoting positive work relationship with kitchen colleagues and other departments.- setting up training plans due staff needs and provides such training to the fullest and consistent level While Ensures stability of monthly training programs.- Directing performance of Restaurant employees and follows up with corrections.- Continuously focusing on implementing consistency of quality standards without compromises.- Interacts with the guests in order to receive valuable feedback while maintain a high level of customer Service.- Maintains cleanliness and proper hygiene levels based on specific HACCP guidelines.- Fulfills all verbal and written assignments from F&B Director.

Assist the Outlet Manager in managing the assigned outlet as a successful independent profit centre, directing, supervising and training of all subordinates in the performance of their duties in accordance with quality standards set by the company for courteous service in the restaurant .achieving the demanded targets in sales & costs budgets at the main restaurant and submission all paper works. Responsible for the performance, personal conduct, dress and grooming, training of all subordinates and reports on these subjects objectively and timely (team members around 30 colleague mixed nationalities). Implements and executes proper maintenance and cleaning procedures in all restaurant areas in order to ensure good appearance and condition of these areas. Handle any guest complain.