Experience

Shanghai Me
• United Arab Emirates
• Restaurants
• 1 - 100 Employee
• Operations Team Leader

  • Oct 2022 - Present

QD'S Creek
• Floor Supervisor

  • Jan 2019 - Jan 2020

MasterChef, TV Experience
• Operations Team Member

  • Apr 2018 - Dec 2018


Fournos

• Canada
• Restaurants

• Floor Manager

  • Jun 2015 - Jul 2017

  Managing 90 staff both BOH and FOH Maintenance and up keep of restaurant Assist with training/roll-out of new bakery products Provide on-going performance feedback for staff Ensures excellent customer service Customer service training for staff Teach and encourage the Companies cultural values and concept essence Inventory control, monitoring all bakery department assets Advanced product knowledge Maintain awareness of new products Ensure merchandised is displayed correctly and look appealing Ensure the availability of products and notify teams of unavailable products Ensure the restaurant is well maintained and meets Company standards for appearance and freshness Evaluate operations to determine strengths and areas for improvement Ensure Company standards for safety, proper food handling practices, sanitation and productivity are maintained Offer product samples, answer product questions and aid in finding or suggesting product selection Enforcing effective communication between FOH and BOH Demonstrate effective leadership skills Develop team members by utilizing available materials and systems Identifying areas of opportunity Maintain a prominent level of restaurant and kitchen cleanliness and organization Coordinate team member schedules against business needs Collaborate in hiring, training and management of team members Show less



The Cheesecake Factory

• United States
• Restaurants
• 700 & Above Employee

• Food And Beverage Supervisor

  • Jul 2012 - Oct 2014

  Daily maintenance and up keep of the restaurant Conducting of staff briefings on daily basis Staff allocation and scheduling Mentoring and training of team Quality control of all food and beverage items Recruiting and training of staff Ensure sufficient stock is available for daily use Control of operating equipment and stock taking Preserve excellent levels of customer service Establish sales targets for staff Maintaining policies and procedures Sales reports Assisting on all day to day operations Show less



Cater Catering Dubai

• Operations Manager

  • Aug 2011 - Jun 2012

  Managed 50 staff both BOH and FOH Supervising kitchen staff Managing overall operations Quality control of all food items Extensive customer liaison Marketing of Business Recruitment of staff and training Disciplinary procedures as well as ongoing remedial training for staff Lead the Food and Beverage team Quality control of all food items Supervision of stock taking Coordinating of all incoming stock and procedures Daily record keeping and reports Sales projections and forecasting Effective budget and cost control of the business Food and menu costing Obtaining prospective clients (sales/marketing) Coordination and implementation of catering events Daily cash ups as well as petty cash control Correct kitchen maintenance, uniform and personal hygiene inspections, food temperature control and quantity control Portion controlling Show less



ZUMA

• Peru
• Staffing and Recruiting
• 1 - 100 Employee

• Lounge Supervisor

  • 2008 - 2010

  Planning and organising food and beverage services with the team Encouraging team members to meeting and exceeding customer expectations Ensuring that the lounge is clean and tidy for customers Controlling service of alcohol to ensure that customers are not served in excess Ensuring that all food and beverage promotions are implemented as specified Ensuring menu pricing is updated and communicated Communicating with staff about all upcoming events and promotions Designing and implementing daily, weekly and monthly specials as directed Quality control of all food items Stock taking and inventory control Daily reports to management Daily cash ups as well as petty cash control Monitoring of inventory and cash discrepancies Daily routine or unscheduled hygiene inspections Overseeing all daily routines are carried out correctly Monitoring that the uniform policy is followed Updating team on food and beverage activities, promotions, upselling, etc. Coordination of allocated stations and delegation of team members Monitoring assigned tables for customer satisfaction Show less



First National Bank (FNB)

• United States
• Banking
• 1 - 100 Employee

• Catering Manager

  • 2008 - 2008

  Maintaining and observing food and hygiene standards Budgeting and establishing financial targets and forecasts Organising, leading and motivating the catering team Planning menus in consultation with chefs Menu costing Monitoring the quality of the product and service provided Keeping financial and administrative records Maintaining stock levels and ordering new supplies as required Liaising with suppliers Overseeing the management of facilities and equipment Dealing with staffing and client issues Management of all catering activities, books, plans and directed functions Active involvement in catering staff - policies and procedures Training all food service production staff in quality preparation and presentation of food Show less



Milpark Hospital

• United States
• Veterinary Services

• Site Manager

  • Jul 2007 - Dec 2007

  Ensure delivery of scheduled catering to patients Strict monitoring of dietary requirements Ensure that meals are served in a professional manner and at the correct temperature Extensive administrative duties Correlate with catering and ward staff always to ensure that duties are carried out correctly Quality control Control of free issue stock at ward level Security measures to prevent theft of stock Record keeping of stock Daily stock taking of all operation equipment Accurate record and reporting of losses, shortages and counts Ensure highest hygiene standards are maintained always Daily hygiene checks of cutlery, crockery, utensils, appliance trolleys and floors Daily routine check that all surfaces are cleaned inside, outside, on top underneath and behind Continuous training and development of staff Record keeping of staff allocation, work hours, leave, etc. Handing over rosters and updates to the Area Manager Communicate all staff related issues to Area Manager Maintaining supplier contracts, policies and procedures Ensure that supervisors understand their duties, responsibilities and standards Ensure that protocols are maintained and monitored Complete hospital rounds after each meal to ensure that everything is in order Ensure that updating of bed list is done and the information arrives at the kitchen promptly Managing the payroll and monitoring spending levels Show less