Experience

Events@No6

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Deputy General Manager

  • Jul 2022 - Present

• Event Operations Manager

  • Aug 2019 - Present



Grange Hotels

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Asst. Conference and Banqueting Manager

  • May 2018 - Aug 2019



Seabourn Cruise Line

• United States
• Leisure, Travel & Tourism
• 700 & Above Employee

• Head Waiter

  • Apr 2017 - Apr 2018



Grange Hotels

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Conference Services Manager

  • Nov 2015 - Apr 2017

  Provide excellent customer service and ensure customer needs are met. Oversee catered functions, in house and off site. Responsible for making the function space visually appealing and presenting the menu offering for the event. Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas. Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift… Show more Provide excellent customer service and ensure customer needs are met. Oversee catered functions, in house and off site. Responsible for making the function space visually appealing and presenting the menu offering for the event. Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas. Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift assigned. Responsible for consistently implementing the service standards and operating procedures in the banquet and catering service. Provide unique and creative ideas to enhance meetings & group experience. Supervise events and team members throughout service. Guide the Banquet servers in set up of tables and place settings. Resolve staff and customer concerns quickly and efficiently. Co-ordinate with the Kitchen and Housekeeping department. Scheduling of banquet staff, prepare weekly duty chart to correspond with banquet functions and manage labor for monthly. Organize Transportation of food and equipment to offsite catering events. Show less Provide excellent customer service and ensure customer needs are met. Oversee catered functions, in house and off site. Responsible for making the function space visually appealing and presenting the menu offering for the event. Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas. Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift… Show more Provide excellent customer service and ensure customer needs are met. Oversee catered functions, in house and off site. Responsible for making the function space visually appealing and presenting the menu offering for the event. Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas. Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift assigned. Responsible for consistently implementing the service standards and operating procedures in the banquet and catering service. Provide unique and creative ideas to enhance meetings & group experience. Supervise events and team members throughout service. Guide the Banquet servers in set up of tables and place settings. Resolve staff and customer concerns quickly and efficiently. Co-ordinate with the Kitchen and Housekeeping department. Scheduling of banquet staff, prepare weekly duty chart to correspond with banquet functions and manage labor for monthly. Organize Transportation of food and equipment to offsite catering events. Show less



FoodFund International

• United Arab Emirates
• Restaurants
• 200 - 300 Employee

• Restaurant Floor Manager

  • Feb 2013 - Oct 2016

  • Ensuring that services meet customer specifications • Responsible for the tasks delegated by the general manager • Staff training and development. Personal development and growth. • Dealing with customer complaints • Schedule staff as necessary to ensure adequate and consistent levels of service. • In charge of the restaurant and all F.O.H. • Achievement of budgeted food sales, beverage sales and labour costs. • Ensuring that all guests are satisfied and had memorable… Show more • Ensuring that services meet customer specifications • Responsible for the tasks delegated by the general manager • Staff training and development. Personal development and growth. • Dealing with customer complaints • Schedule staff as necessary to ensure adequate and consistent levels of service. • In charge of the restaurant and all F.O.H. • Achievement of budgeted food sales, beverage sales and labour costs. • Ensuring that all guests are satisfied and had memorable experiences. • Maintain records for inventory, food cost etc • Ensuring its smooth running and operation in the absence of the general manager. • Providing support to the general manager in the planning and executing of all complex activities and tasks • Creating a constructive environment and organizing brainstorming sessions where ideas can be generated from the all team. • Checking the work environment to ensure compliance with Health & Safety standards. • Responsible for building good and loyalty team who can provide excellent customer service. Show less • Ensuring that services meet customer specifications • Responsible for the tasks delegated by the general manager • Staff training and development. Personal development and growth. • Dealing with customer complaints • Schedule staff as necessary to ensure adequate and consistent levels of service. • In charge of the restaurant and all F.O.H. • Achievement of budgeted food sales, beverage sales and labour costs. • Ensuring that all guests are satisfied and had memorable… Show more • Ensuring that services meet customer specifications • Responsible for the tasks delegated by the general manager • Staff training and development. Personal development and growth. • Dealing with customer complaints • Schedule staff as necessary to ensure adequate and consistent levels of service. • In charge of the restaurant and all F.O.H. • Achievement of budgeted food sales, beverage sales and labour costs. • Ensuring that all guests are satisfied and had memorable experiences. • Maintain records for inventory, food cost etc • Ensuring its smooth running and operation in the absence of the general manager. • Providing support to the general manager in the planning and executing of all complex activities and tasks • Creating a constructive environment and organizing brainstorming sessions where ideas can be generated from the all team. • Checking the work environment to ensure compliance with Health & Safety standards. • Responsible for building good and loyalty team who can provide excellent customer service. Show less



Sheraton Sofia Hotel Balkan

• Bulgaria
• Hospitality
• 1 - 100 Employee

• Conference Banqueting Manager

  • Aug 2011 - Jan 2013

  • Ensuring that services meet customer specifications • Work with the Chef and Head Server to ensure all arrangements and details are dealt with. • Teamwork/Relations with co-workers and management • Staff training and development. Personal development and growth. Discipline of staff when required. • Dealing with customer complaints • Schedule staff as necessary to ensure adequate and consistent levels of service. • Supervision of weekly payroll input and provides function… Show more • Ensuring that services meet customer specifications • Work with the Chef and Head Server to ensure all arrangements and details are dealt with. • Teamwork/Relations with co-workers and management • Staff training and development. Personal development and growth. Discipline of staff when required. • Dealing with customer complaints • Schedule staff as necessary to ensure adequate and consistent levels of service. • Supervision of weekly payroll input and provides function employee list and hours for gratuities distribution • Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service • Provide quick service for last minute changes. • Achievement of budgeted food sales, beverage sales and labor costs. • Achieve maximum profitability and over-all success by controlling costs and quality of service • Participation and input towards F & B Marketing activities. • Supervise and co-ordinate daily operation of meeting/banquet set-ups and service completion of Banquet Bar Requisitions • Assist in menu planning and pricing. • Development and maintenance of all department control procedures. • Supervision of Banquet Bar Requisitions. • Maintain records for inventory, labor cost, food cost etc. • Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation • Co-ordinate the general housekeeping of the Ballroom Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc. • Control of Banquet china, cutlery, glassware, linen and equipment • Help in preparation of forecast and actual budget function sheets. Show less • Ensuring that services meet customer specifications • Work with the Chef and Head Server to ensure all arrangements and details are dealt with. • Teamwork/Relations with co-workers and management • Staff training and development. Personal development and growth. Discipline of staff when required. • Dealing with customer complaints • Schedule staff as necessary to ensure adequate and consistent levels of service. • Supervision of weekly payroll input and provides function… Show more • Ensuring that services meet customer specifications • Work with the Chef and Head Server to ensure all arrangements and details are dealt with. • Teamwork/Relations with co-workers and management • Staff training and development. Personal development and growth. Discipline of staff when required. • Dealing with customer complaints • Schedule staff as necessary to ensure adequate and consistent levels of service. • Supervision of weekly payroll input and provides function employee list and hours for gratuities distribution • Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service • Provide quick service for last minute changes. • Achievement of budgeted food sales, beverage sales and labor costs. • Achieve maximum profitability and over-all success by controlling costs and quality of service • Participation and input towards F & B Marketing activities. • Supervise and co-ordinate daily operation of meeting/banquet set-ups and service completion of Banquet Bar Requisitions • Assist in menu planning and pricing. • Development and maintenance of all department control procedures. • Supervision of Banquet Bar Requisitions. • Maintain records for inventory, labor cost, food cost etc. • Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation • Co-ordinate the general housekeeping of the Ballroom Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc. • Control of Banquet china, cutlery, glassware, linen and equipment • Help in preparation of forecast and actual budget function sheets. Show less



M.D.A. Employment Service

• Sofia, Bulgaria

• Event Coordinator

  • Sep 2008 - Dec 2012

  • Producing detailed proposals for events (e.g. timelines, venues, suppliers, legal obligations, staffing and budgets) • Coordinating venue management, caterers, stand designers, contractors and equipment hire; • Ensuring that services meet customer specifications • Organizing facilities for car parking, traffic control, security, first aid, hospitality • Identifying and securing speakers or special guests; • Planning room layouts and the entertainment program, scheduling… Show more • Producing detailed proposals for events (e.g. timelines, venues, suppliers, legal obligations, staffing and budgets) • Coordinating venue management, caterers, stand designers, contractors and equipment hire; • Ensuring that services meet customer specifications • Organizing facilities for car parking, traffic control, security, first aid, hospitality • Identifying and securing speakers or special guests; • Planning room layouts and the entertainment program, scheduling workshops and demonstrations; • Coordinating suppliers, handling client queries and troubleshooting on the day of the event to ensure that all runs smoothly • Work with the Chef and Banquet Manager and General Manager to ensure all arrangements and details are dealt with. • Achievement of budgeted food sales, beverage sales and labor costs. • Assist in menu planning and pricing. • Supervision of Banquet Bar Requisitions. • Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation • Help in preparation of forecast and actual budget function sheets. • Teamwork/Relations with co-workers and management • Staff training and development. Personal development and growth. Discipline of staff when required. • Dealing with customer complaints • Schedule staff as necessary to ensure adequate and consistent levels of service. • Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service • Achieve maximum profitability and over-all success by controlling costs and quality of service Show less • Producing detailed proposals for events (e.g. timelines, venues, suppliers, legal obligations, staffing and budgets) • Coordinating venue management, caterers, stand designers, contractors and equipment hire; • Ensuring that services meet customer specifications • Organizing facilities for car parking, traffic control, security, first aid, hospitality • Identifying and securing speakers or special guests; • Planning room layouts and the entertainment program, scheduling… Show more • Producing detailed proposals for events (e.g. timelines, venues, suppliers, legal obligations, staffing and budgets) • Coordinating venue management, caterers, stand designers, contractors and equipment hire; • Ensuring that services meet customer specifications • Organizing facilities for car parking, traffic control, security, first aid, hospitality • Identifying and securing speakers or special guests; • Planning room layouts and the entertainment program, scheduling workshops and demonstrations; • Coordinating suppliers, handling client queries and troubleshooting on the day of the event to ensure that all runs smoothly • Work with the Chef and Banquet Manager and General Manager to ensure all arrangements and details are dealt with. • Achievement of budgeted food sales, beverage sales and labor costs. • Assist in menu planning and pricing. • Supervision of Banquet Bar Requisitions. • Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation • Help in preparation of forecast and actual budget function sheets. • Teamwork/Relations with co-workers and management • Staff training and development. Personal development and growth. Discipline of staff when required. • Dealing with customer complaints • Schedule staff as necessary to ensure adequate and consistent levels of service. • Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service • Achieve maximum profitability and over-all success by controlling costs and quality of service Show less



Seven Eleven Ltd.

• Bulgaria, Sofia

• Restaurant Manager

  • Apr 2008 - Aug 2011

  • Taking responsibility for the business performance of the restaurant. • Analyzing and planning restaurant sales levels and profitability. • Organizing marketing activities, such as promotional events and discount schemes. • Preparing reports at the end of the shift/week, including staff control, food control and sales. • Creating and executing plans for department sales, profit and staff development. • Setting budgets and/or agreeing them with senior management. • Planning… Show more • Taking responsibility for the business performance of the restaurant. • Analyzing and planning restaurant sales levels and profitability. • Organizing marketing activities, such as promotional events and discount schemes. • Preparing reports at the end of the shift/week, including staff control, food control and sales. • Creating and executing plans for department sales, profit and staff development. • Setting budgets and/or agreeing them with senior management. • Planning and coordinating menus. • Checking stock levels and ordering supplies. • Helping in any area of the restaurant when circumstances dictate. • Coordinating the entire operation of the restaurant during scheduled shifts. • Managing staff and providing them with feedback. • Responding to customer complaints. • Meeting and greeting customers and organizing table reservations. • Recruiting, training and motivating staff. • Organizing and supervising the shifts of kitchen, waiting and cleaning staff. • Maintaining high standards of quality control, hygiene, and health and safety. • Preparing cash drawers and providing petty cash as required. Show less • Taking responsibility for the business performance of the restaurant. • Analyzing and planning restaurant sales levels and profitability. • Organizing marketing activities, such as promotional events and discount schemes. • Preparing reports at the end of the shift/week, including staff control, food control and sales. • Creating and executing plans for department sales, profit and staff development. • Setting budgets and/or agreeing them with senior management. • Planning… Show more • Taking responsibility for the business performance of the restaurant. • Analyzing and planning restaurant sales levels and profitability. • Organizing marketing activities, such as promotional events and discount schemes. • Preparing reports at the end of the shift/week, including staff control, food control and sales. • Creating and executing plans for department sales, profit and staff development. • Setting budgets and/or agreeing them with senior management. • Planning and coordinating menus. • Checking stock levels and ordering supplies. • Helping in any area of the restaurant when circumstances dictate. • Coordinating the entire operation of the restaurant during scheduled shifts. • Managing staff and providing them with feedback. • Responding to customer complaints. • Meeting and greeting customers and organizing table reservations. • Recruiting, training and motivating staff. • Organizing and supervising the shifts of kitchen, waiting and cleaning staff. • Maintaining high standards of quality control, hygiene, and health and safety. • Preparing cash drawers and providing petty cash as required. Show less