Experience

Holiday Inn Winchester

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Night Manager

  • Sep 2021 - Present



Leonardo Hotels

• Germany
• Hospitality
• 700 & Above Employee

• Food and Beverage Manager

  • Jun 2017 - Present



Hilton

• United States
• Hospitality
• 700 & Above Employee

• Assistant Food and Beverage Manager

  • Nov 2015 - May 2017



Stoke Park

• United Kingdom
• Travel Arrangements
• 1 - 100 Employee

• Conference and Banqueting Manager

  • Jun 2014 - Nov 2015

  • Joined as C&B Assistant Manager, then promoted to current position. • Overall running and managing the C&B department and operations; • Providing the exceptional level of customer service in all areas; • Ensuring compliance of all brand standards; • Providing effective leadership to the C&B Ops Team; • Setting the departamental budget; • Cutting the cost of labour and time of the preparation. • Joined as C&B Assistant Manager, then promoted to current position. • Overall running and managing the C&B department and operations; • Providing the exceptional level of customer service in all areas; • Ensuring compliance of all brand standards; • Providing effective leadership to the C&B Ops Team; • Setting the departamental budget; • Cutting the cost of labour and time of the preparation.



Aviator

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Assistant Meeting and Event Operation Manager

  • Mar 2014 - Jun 2014

  • Achieving budgeted goals provided by senior management; • Assisting in increasing sales volume and profitability; • Leading and developing M&E Team; • Providing training and coaching; • Working alongside the guest, making sure their all expectations were met. • Achieving budgeted goals provided by senior management; • Assisting in increasing sales volume and profitability; • Leading and developing M&E Team; • Providing training and coaching; • Working alongside the guest, making sure their all expectations were met.



Hilton

• United States
• Hospitality
• 700 & Above Employee

• Meeting and Events Supervisor

  • Sep 2011 - Mar 2014

  Joined as a pre-opening staff. Played vital role in planning SOP (standard operating procedure) for smooth function of meeting and events. Made inventory sheets (Excel) to control over beverage stock from opening to closing it. Manage queues at the buffet when there are big conferences and events, so everything can go smoothly. Take regular training for wine menu and any new addition of wines, champagne and spirits. Responsible for planning drink menu together with special events organiser. Played important role in setting up different food and beverage outlets. Received all important training as a pre-opening staff for example training on sprits, wine, hot and cold beverage. Give training for new employees about bar and its procedure. Train staff how to do beer line cleaning plus health and safety measures. Show less



Sofitel

• France
• Hospitality
• 700 & Above Employee

• Bar Team Leader

  • Apr 2010 - Aug 2011

  Working in the larger team, and guiding them to achieve best result. Introducing different methods of increase in beverage sale. Taking care of the VIP events, high profile guests and business meetings. Coordinate with the guests and staff for the proper function of the conference. Making sure the bar is set up and stocked properly according to the event. Taking care of beverage inventory. Working in the larger team, and guiding them to achieve best result. Introducing different methods of increase in beverage sale. Taking care of the VIP events, high profile guests and business meetings. Coordinate with the guests and staff for the proper function of the conference. Making sure the bar is set up and stocked properly according to the event. Taking care of beverage inventory.



Marriott International

• United States
• Hospitality
• 700 & Above Employee

• Food and Beverage Associate

  • Apr 2009 - Apr 2010

  Handling allocated section in the restaurant. Organize and taking responsibility of the service. Coordinate with other departments for excellent service. Responsible for Stock keeping, Requisition and Inventory. Making sure having the proper knowledge of food and drink menu. Handling allocated section in the restaurant. Organize and taking responsibility of the service. Coordinate with other departments for excellent service. Responsible for Stock keeping, Requisition and Inventory. Making sure having the proper knowledge of food and drink menu.



Taj Lands End

• conference and banqueting associate

  • 2004 - 2005