Directs and oversees all aspects of the organization's food and beverage planning and servicePlans, coordinates, and oversees special events, menu planning and costsIdentify marketing opportunities to promote food and beverage productsDirecting the outlets, catering, stewarding and banqueting operationsDeveloping the sales and marketing strategies of the catering departmentResponsible for checking the budget of food and beverageRecruits, supervises or trains food and beverage staff

Directing the outlets, catering, stewarding and banqueting operationsRecruits, supervises or trains food and beverage staffSupervising daily operations including set-up and break-down of all functionsWriting all event orders, organizing and supervising

Providing support and guidance to the banquet teamSupervising daily operations including set-up and break-down of all functionsIn charge of ordering and cost control of equipment and suppliesFormed a training program and standards for the banquet departmentCreated a catering menu for banquet functionsDeveloped organizational structure to utilize labor more effectively

Creation of a new concept of restaurant for the patio of the hotel, OPENING ON APRIL 2011Communicating with client by phone and email.Creation, marketing and development of F&B promotion planOptimization of bar and restaurants proceduresTaking reservations, handling special events, printing menu and wine lists.

Working in the dining room as needed to supervise employees and greet guestsConducting the employee pre-meal meeting.Organizing and conducting training on service and product knowledge.Communicating with client by phone and email.Creation, marketing and development of F&B promotion planWriting all event orders, organizing and supervisingOptimization of bar and restaurants proceduresTaking reservations, handling special events, printing menu and wine lists.Working with accounting to make sure daily revenue is accurate.Supervising inventories, cashiers and Micros procedures and programming.Working with engineering department to maintain the restaurant in good condition.

• Management of a 8 head waiters’ team• Wines reporting• Organization of New Year and Christmas Events

Gastronomic Restaurant “Le Cinq” – 3 Michelin Star Restaurant of 80 seatsLounges « La Galerie » & « Le Bar »