Experience

Carousel Restaurant

• United States
• Hospitality
• 1 - 100 Employee

• Restaurant Operations & Marketing Manager

  • Jan 2015 - Present

  Managed all aspects of the day-to-day operations and responsible for marketing. Successful execution of duties includes the following: participating in the hiring and development of people for advancement, inventory, ordering, and increasing sales. Operations ▪ Overall responsibility of day-to-day operations - Developed a food and beverage operating strategy that is aligned with the brand’s business strategy - Supervise daily food and beverage operations and ensure compliance with all policies, standards and procedures - Supervises an effective monthly self-inspection program - Reviews financial reports and statements to determine how food and beverage is performing against budget - Focuses on maintaining profit margins without compromising guest or employee satisfaction - Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees - Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc Human Resources - Daily briefings with the team that include service guidelines, short trainings, guest feedback, food and wine information - One-to-one Feedback with all team members - Performance appraisal for all staff every three months to review performance and training needs - Responsible for interviewing and hiring potential candidates ▪ Training and development - Developing the team’s food and beverage knowledge by introducing regular trainings and following up - Ongoing training and daily one on one development by coaching and guiding team members. Marketing - Developed and launched promotion activities with local businesses and the community to increase awareness of the brand and drive new business. - Developed takeout and safe dine-in strategy during the pandemic that resulted in Carousel maintaining profit month over month. - Reduced overhead costs and labor by 40% throughout the pandemic while maintaining brand image and reputation. Show less



Etihad

• United Arab Emirates
• Airlines and Aviation
• 700 & Above Employee

• F&B and Quality Assurance Manager

  • Jul 2011 - Mar 2014

  Ensuring that we exceed our guests’ expectations onboard, whilst offering a unique taste of United Arab Emirates hospitality – cultured, considerate, warm and generous. Being an ambassador for Etihad airways and the United Arab Emirate, inspiring our guests displaying a high degree of motivation and commitment. Operations ▪ Overall responsibility of day-to-day operations - Delegating tasks and duties to staff - Ensuring that all food and beverage products are available - Monitoring pre and post flight catering activities ▪ Inspections - Inspected outbound and inbound flights - Inspected onboard safety protocols - Inspected staff knowledge and experience with Etihad performance standards - Inspected staff performance in Business and First class ▪ Etihad Partners - Designated Etihad ambassador responsible for training alliance partners including AirFrance, Alitalia and Lufthanza - Responsible for training alliance partners in Etihad hospitality Human Resources ▪ Communication - Daily briefings with the team that include service guidelines, short trainings, guest feedback - One-to-one Feedback with all team members - Flash assessment for all staff every three months to review performance, training needs ▪ Training and development - Guest trainer at Etihad academy providing training to new hires - Developing the team’s food and beverage knowledge by introducing regular trainings and following up - Ongoing training and daily one on one development by coaching and guiding team members. Show less



The Millennium Airport Hotel Dubai

• Restaurant Manager

  • Mar 2010 - May 2011

  Managing all aspects of the operation with a “hands on” approach; introduced practices and procedures that saw the Restaurant meeting and exceeding revenue target for the first time in 16 months ROLE DESCRIPTION AND HIGHLIGHTS Operations ▪ Overall responsibility of day-to-day operations ▪ Managing shifts - Delegating tasks and duties to staff - Ensuring that all food and beverage products are available ▪ Interacting with the restaurant guests - Personally welcoming the guests - Following up during or at the end of their meal - Following up with a courtesy e mail on the next day ▪ Daily meeting with the Head Chef Human Resources ▪ Communication - Daily briefings with the team that include service guidelines, short trainings, guest feedback, food and wine information - One-to-one weekly meetings with all team members - Flash assessment for all staff every three months to review performance, KPO’s, training needs - Monthly departmental meetings ▪ Training and development - Implemented a monthly Training Calendar - Flash training sessions daily during the briefing - Developing the team’s food and beverage knowledge by introducing regular trainings and following up with monthly exams Cost Control ▪ Monthly review of wine sales to identify items with the best profit margin ▪ Introduced low-cost Mocktails that have been an instant hit with the local clientele Sales/Revenue ▪ Introduced up-selling incentives ▪ Introduced private room hire that generated an additional US$3,000 monthly revenue ▪ Introduced party menus ▪ Monthly review of competitors’ prices to ensure that my restaurant’s prices are always maintained competitive ▪ Introduced a commissionable bookings system through to enable 3rd parties (concierge, PA’s) to receive instant commission for every booking they refer ▪ Introduced a live booking engine to appear in the restaurant’s website, restaurant’s facebook page, 3rd party websites Show less



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• F&B Supervisor

  • Jun 2009 - Apr 2010

  Part of the pre-opening team in the Maldivian’s capital first internationally-managed hotel, led the F&B training activities while I was appointed as Acting Restaurant Manager from January 2010 utill I left the company. ROLE DESCRIPTION AND HIGHLIGHTS Operations ▪ Acting Restaurant Manager in the hotel’s all-day-dining restaurant between January to March 2010 ▪ Managing shifts - Delegating tasks and duties to staff - Ensure all food and beverage products are available - Close the daily system reports - Manage the outlet staffing, duty roaster, attendance record ▪ Interacting with the restaurant guests - Welcoming the guests - Interacting with guests during their meal for feedback, and up-selling - Handling complaints - Managing reservations and table allocations Show less



The Monarch Dubai Hotel

• Dubai, United Arab Emirates

• F&B Supervisor

  • Sep 2007 - May 2009

  Part of the pre-opening team in this stunning 5-star property where I was assigned the operation of the hotel’s Cigar Lounge, including the implementation of cigar menus, staffing, trainings and cost control. ROLE DESCRIPTION AND HIGHLIGHTS Operations ▪ Overall responsibility of day-to-day operations for the Cigar Lounge ▪ Created and implemented the Cigar Menu ▪ Managing shifts - Delegating tasks and duties to staff - Ensuring that all cigars are always available and in good condition - Closing the daily sales reports and system - Managing the outlet staffing, duty roster, attendance sheet ▪ Interacting with the guests - Welcoming, recommending and serving cigars ▪ Handling complaints Show less



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Captain

  • Apr 2005 - May 2007



Mövenpick Hotel & Resort

• Waiter

  • Jun 2003 - Aug 2004