• Directed a team of 30+ staff, focusing on impeccable service delivery while maintaining a 40 % increase in customer satisfaction.• Revamped beverage menu introducing signature cocktail, which increased beverage sales, optimized wine menu.• Collaborated with the culinary team to design seasonal and chef offer menus, successfully accommodating dietary preferences, and expanding the vegan and gluten-free option by 40 %.• Organized and managed catering for events up to 100-400 guests, contributing to a 30% growth in the catering department’s revenue.• Administered all F&B staff schedules, training, and hiring, maintaining optimal staffing levels to handle peak dining times effectively.• Negotiated drink suppliers to receive discounts, slashing ingredient costs by 15% and maintaining high quality standards.• Managed beverage inventory, achieving a 22% beverage costs. • Launched a successful series of spirit classes for guests, which increased weekend occupancy rates.

• Lead a team of 30 employees, fostering a culture of excellence and continuous improvement in customer service at Caviar & Bull • Managed day-to-day operation, ensuring top—notch customer service and quality compliance, servicing over 70 customers daily.• Oversaw staff training programs, improving overall service speed, and increasing customer satisfaction rat-ings.• Negotiated with vendors to get bet prices for ingredients.

• Directed of 40 employees, and creating high customer satisfaction• Administered all F&B staff schedules, training, and hiring, maintaining optimal staffing levels to handle peak dining times effectively.• Revamped food and beverage menu, which increased beverage and food sales.• Negotiated with food and drink suppliers to receive discounts, slashing ingredient costs by 10% and maintain-ing high quality standards.• Organized and managed catering for events up to 250 guests, contributing to a 30% growth in the catering department’s revenue.• Supervised banquet services for over 50 events annually, consistently receiving commendations for service excellence.