Collaborated with all F&B management to identify administrative needs and develop/execute new procedures.-Maintained expenses below budget through waste reduction, purchasing decisions and cost effective operating procedures.-Promote exemplary customer service skills by building and leading training programs and developing positive solutions for conflict resolution.-Provided exceptional guest services and successful selling techniques.-Managed Contract Administration: Negotiated contractual agreements (i.e., requisitions, purchase/change orders, POS system, P-Card purchases).-Produced training materials (training manuals, POS training tests) designed specifically for individual business.-Served food and drinks to a high volume of guests while maintaining service standards and working as part of a team.-Performed all management responsibilities relating to employees, budgeting and daily operation of food service outlets.-Maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistently high.-Formulate pricing policies on menu items according to requirements for marketing and profitability of all outlet's operations.-Achieved budgeted revenues and expenses and maximized profitability related to the food and beverage department.- Supervised operations in four separate food and beverage outlets.

- Managed wait staff, hostess, bartenders and cashiers. and assumed responsibility for all restaurant-related activities while helping to establish an organizational culture of unparalleled customer service.- Utilized strong interpersonal communication skills to direct daily operations of the branch ensuring the highest standards of quality and productivity.-Ensured standards for quality such as costumer service, health and safety standards were met on a daily basis.-Perform operational duties; include achieving outstanding guest services, quality of food, building up sales and monitoring cost controls.

- Maintain a positive and professional customer service-oriented attitude while supervising the store and develop employees to achieve company goals.-Provided leadership and direct supervision of all restaurant operations to ensure that the business exceeded its annual operating plan.-Developed and monitored systems for all aspects of the business including Customer Satisfaction, Human Resources, Finance, and Operations.

• Tracing all customers requires to the team members and manage to make the service exceptional.• Taking care of all the allergies possible.• Improving guest service, update profile and guest’s preference.

Kanan hotel and spa