Achievements: Raising Seed Restaurant rank from 150th to 6th place on Trip Advisor list- Leading all aspects of the F&B operation, ensuring the highest level of quality and standards, greater productivity and customer satisfaction.- In charge of 2 restaurants, 2 bars, 5 meeting rooms, ballroom, lounge, during all serving periods.- Managing 25-45 people, training, coaching, appraising their performance, providing necessary feedback, recruiting new staff.- In charge of various operational activities: budgeting, inventory, maintenance organization, stock take, roster, supplies/deliveries/invoices, reports/cashier/floats, other ad-hoc needs.- Acting as F&B Manager during his absence.- Involved in creating and implementing strategies, policies, procedures and business decisions.

- Addressing customer needs, comments and complaints, managing restaurant’s good image and suggesting ways of improvement.- Maintaining staff by recruiting, selecting, orienting, supervising and training.- Creating staff schedules to ensure appropriate staffing, keeping track of employees’ hours.- Taking ownership of budget and cost control methods to minimize expenses.- Checking stock levels, ordering supplies, preparing cash drawers and petty cash.- Planning and coordinating menus, working closely with the Head Chef.

- Selecting, purchasing wines, managing the wine cellar. - Taking orders for wine and drinks.- Creating food and wine pairings for each of seasonal menus.- Maintaining an updated list of wines that complement our food selections.- Usual waiter duties including set up, taking orders, serving, menu and food explanation in detail.

- Leading and managing the restaurant, ensuring guest satisfaction.- Recruiting, hiring and coaching the staff. - Organizing and supervising shifts.- Monitoring operation and initiate corrective actions.- Overseeing stock levels, stocktaking, ordering restaurant supplies.- Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.

- Managing team of 20 – 75 people.- Working closely with different departments ensuring professional and upscale guest service experience.- Supervising staff assignments, supporting, training, scheduling, discipline reviews, regular department briefings.- Supporting staff, delegating tasks and responsibilities.- Developing proficiency in daily operations, reporting to Maitre’D.

- Responsible for complete F&B operation (3200 customers per day).- Preparing and setting of tables according to the standards of company.- Escorting guests to their table, presenting menus, making recommendations, describing ingredients and cooking methods, taking orders.- Taking care of guests’ comfort, taking action to correct any problem occurred.- Attending daily predinner briefings and food tasting.