As a company Director, I oversaw multiple units of food & Beverage, retail stores, candies, and play areas for children, leading a team of 118 employees. I established budgets, set sales targets, and reviewed P&L statements for all locations, projecting weekly and monthly sales. I also hired and trained managers, supervisors, and store in-charges, coaching them on cost monitoring, inventory management, and problem-solving, while fostering connections between teams and suppliers to ensure daily requirements were met and maintenance was performed. I managed all supplier relations, utilized new machinery, and implemented an efficient ordering and inventory management system. Additionally, I oversaw employee hiring, training, time management, professional growth, and conducted supplier meetings to select new items, introduce new products, and create advertising strategies to generate more revenue.

I effectively managed two Chuck E. Cheese family entertainment centers, overseeing 110 games and implementing processes to maximize profitability and customer satisfaction. I coordinated with executive leadership to proactively identify and implement solutions for improvement, designed an employee recognition program to boost productivity and morale, and supervised game maintenance for a seamless customer experience. Additionally, I successfully arranged and managed events, ensured clean and safe play areas, and maintained compliance with industry regulations.

As the manager, I ensured the facility and grounds were well-maintained, resulting in record-breaking sales of $53,480.62 in a single day. I successfully managed operations at a high-traffic location in the Dubai World Trade Center for 2 years and 8 months, focusing on providing exceptional customer service. I carefully reviewed pricing and ordered high-quality ingredients, top-of-the-line kitchen appliances, and essential supplies to maintain the highest standards of quality and presentation. Day-to-day, I monitored inventory levels and promptly addressed any issues or concerns to maintain adequate par levels. To maximize revenue on the busiest days, I increased seating capacity while maintaining an exceptional customer experience. The menu featured a diverse range of dishes, including Italian, Continental, and East Asian cuisine, with a particular emphasis on Japanese cuisine, showcasing the chef's expertise and creativity.

At Regent Palace Hotel, I successfully opened three coffee shops and three steakhouse restaurants across different properties. I launched a steakhouse from scratch, building the menu, selecting kitchen and front-of-house furniture, and ordering supplies. I implemented a successful strategy of selling high-quality steaks and oversaw in-house receiving, cleaning, cutting, and portioning of beef. Additionally, I assisted in opening a sports bar, oversaw an Indian restaurant, managed other projects, and organized catering and banquet events. My expertise in hospitality management and successful track record makes me an asset to any organization.