Assistant Food Beverage Manager

• Feb 2021 - Present

Outlet Manager

• Apr 2017 - Dec 2020

Sidra Lounge and Champagne Lounge Manager

• Nov 2015 - Mar 2017

• Pre-opening Management • Implementing standardized Food & Beverage Menus • Sourcing, interviewing and hiring of all F&B ambassadors • Set up and implement service standard and procedure according to Market Preference • Organizing Departmental Training • Maximizing revenues and profits by planning sales and marketing promotion • Monitored all operations of venue and ensured efficiency • Pre-opening Management • Implementing standardized Food & Beverage Menus • Sourcing, interviewing and hiring of all F&B ambassadors • Set up and implement service standard and procedure according to Market Preference • Organizing Departmental Training • Maximizing revenues and profits by planning sales and marketing promotion • Monitored all operations of venue and ensured efficiency

Restaurant and Lounge General Manager

• May 2015 - Sep 2015

- Pre- opening Team - Establishes restaurant business plan by surveying restaurant demand; identifying and evaluating competitors; marketing, analyses, and estimates. - Meets restaurant financial objectives by developing financing; preparing strategic and annual forecasts and budgets; developing and implementing strategies to increase average meal checks. - Attracts patrons by developing and implementing marketing, advertising. - Controls purchases and inventory; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions. - Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and service standards; determining and implementing system improvements. - Maintains guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements. - Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. - Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems. - Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; participating in professional societies. - Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Show less

Specialty Restaurants Manager

• Feb 2014 - Apr 2015

Sofitel Dubai Downtown Speciality Fine Dining Restaurants (Green Spices: Thai Restaurant - Red Grill: French Steakhouse). • Pre-opening team member for Sofitel Downtown, Luxury hotel • Run all the pre-opening and opening operations for Food and Beverage outlets. Starting with All day dinning and continue to two Specialty Restaurants. • Recruited service team • Set up service standard and procedure • Planning sales and marketing promotion • Very important tasks achieved for the company Show less

Assistant Restaurant Manager

• Jan 2013 - Feb 2014

The Palace Downtown Dubai Speciality Fine Dining Restaurant.• Managing day to day operations• Controlling all areas of cost management pertaining to cost of food, beverages and other relatedexpenses• Planning and managing procurement, production and presentation of all food and beverages in the hotelin a safe, sanitary and cost effective manner• Reviewing food service trends and suggesting modifications in menu and presentation appropriately• Controlling product inventory, payroll and expenses Show less

Restaurant Supervisor

• Jun 2012 - Dec 2012

• Managing day to day operations• Ensuring that each customer receives outstanding service by providing a friendly and welcomingatmosphere

Team Lead Reception

• Jan 2011 - May 2012

• Lead by example for the team members. • Manage, train, and help the development of team members; help resolve any dysfunctional behaviour. • Lead problem solving and collaboration. • Work with functional managers and the team sponsor to obtain necessary resources to support the team’s requirements. • Lead by example for the team members. • Manage, train, and help the development of team members; help resolve any dysfunctional behaviour. • Lead problem solving and collaboration. • Work with functional managers and the team sponsor to obtain necessary resources to support the team’s requirements.