Experience

Q6 Bistro & Catering

• United Arab Emirates
• Food & Beverages
• 1 - 100 Employee

• Operations Manager

  • Apr 2018 - Present



Bateel International

• United Arab Emirates
• Food and Beverage Services
• 700 & Above Employee

• Restaurant Manager

  • May 2015 - Sep 2017

  • “BEST SERVICE AWARD” 2015 as Manager and Team Leader of Bateel Café Park Place • Responsible for the business performance • Preopening Team Leader for Arabian Ranches branch • Analyzed and plan restaurant sales levels and profitability • Organized marketing activities, such as promotional events and discount schemes • Prepare reports at the end of the shift/week/month, including staff control, food control and sales • Create and execute plans for department sales, profit and staff development • Set budgets or agree them with senior management • Coordinate the operation of the restaurant • Recruit, train, manage and motivate staff • Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork • Respond to customer queries and complaints • Maintain high standards of health & safety, quality control and hygiene • Check stock levels, order supplies and prepare cash drawers and petty cash Show less



Emaar Hospitality Group

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Restaurant in charge

  • Dec 2012 - Apr 2015

  • Managed Palermo Fine Dining Restaurant and Ippos Cigar Lounge • Coordinate daily front of house and back of house activity • Plan restaurant sales levels and profitability • Organize restaurant activities, events, brunches, weddings, theme nights and daily a la carte operation • Organize and supervised shifts • Ensured compliance with sanitation and safety regulations • Train and motivate the team • Managed Palermo Fine Dining Restaurant and Ippos Cigar Lounge • Coordinate daily front of house and back of house activity • Plan restaurant sales levels and profitability • Organize restaurant activities, events, brunches, weddings, theme nights and daily a la carte operation • Organize and supervised shifts • Ensured compliance with sanitation and safety regulations • Train and motivate the team



Jerry's Pizza

• Romania
• Food and Beverage Services
• 1 - 100 Employee

• Shift Manager

  • May 2010 - Dec 2011

  • Biggest Pizza delivery company in Romania • Opening / closing financial day • Handling P&L reports • Placing orders to ensure next day operation • Adhering to company standards and policies • Leading a team up to 20 people/shift • Handling complains • Biggest Pizza delivery company in Romania • Opening / closing financial day • Handling P&L reports • Placing orders to ensure next day operation • Adhering to company standards and policies • Leading a team up to 20 people/shift • Handling complains



Ritzio Bu

• Bucharest, Romania

• Casino Manager

  • May 2008 - Dec 2009

  Ritzio Entertainment Group is a leading international provider of gaming and entertainment services and is the largest gaming operator in continental Europe. Currently the Group operates over 1000 venues including casinos, gaming clubs, entertainment centers , night clubs, bars and restaurants in the CIS, Europe, and Latin America. Ritzio's diverse and highly skilled global workforce stands at over 25,000 employees in 15 countries. • I was in charge of 6 locations in Bucharest, but not more than 2 in the same time • Handling guest complains through strong customer service and communication skills • Monitor slot machines and gaming tables for profits and losses • Walking the floor to guarantee both gamblers and employees are following the company regulations • Organizing and hosting most important events in the company • Identifying foul play that affects operation Show less



Tantra Ltd

• Accra Ghana

• Night Club Manager

  • Nov 2004 - Feb 2008

  Top night club & restaurant in Accra incorporating in it’s 2 floors 2 bars, 40 seats restaurant and discotheque with a capacity of 400-500 people • 28 active staff & 6 casual (1 shift / 4 days a week) • A very good opportunity for me to organize and supervise the opening of the club ( Nov 5th, 2004), including staff hiring and training • Stock, inventory & requisition supervising • Daily, weekly and monthly reports and accounting, inclusive creditors, bank accounts and members accounts (the club had 150 members without being an exclusive members club) • Staff probation, hiring and training • Food & beverages menu creation and renewal • Organizing club program, promotions, parties, holydays events, dinners Show less



Alexandra's Cafe

• Bucharest, Romania

• Bar Supervisor

  • Mar 2004 - Sep 2004

  Indoor and outdoor bar, restaurant with 120 seats, terrace with 100 seats • Very successful Italian & international cuisine • Handling shift closing, stock (bar & restaurant), requisitions, suppliers direct contact & collaboration • Providing daily & weekly bar reports and accounting • Organizing parties, weddings and other events • Involved in food and beverages menu creation for weddings Indoor and outdoor bar, restaurant with 120 seats, terrace with 100 seats • Very successful Italian & international cuisine • Handling shift closing, stock (bar & restaurant), requisitions, suppliers direct contact & collaboration • Providing daily & weekly bar reports and accounting • Organizing parties, weddings and other events • Involved in food and beverages menu creation for weddings



Intercontinental Hotel

• Doha, Qatar

• Bartender

  • Mar 2001 - Jun 2003

  seats) • Working also in the TEX-MEX Restaurant-disco bar “PALOMA” every Thursday night (capacity 400-600 guests) • Handling stock requisition and inventories (including bar and restaurant) • Good knowledge about beverage, including matching food with wines • Taking orders and closing checks • Involved in making the beverages menu and bar design seats) • Working also in the TEX-MEX Restaurant-disco bar “PALOMA” every Thursday night (capacity 400-600 guests) • Handling stock requisition and inventories (including bar and restaurant) • Good knowledge about beverage, including matching food with wines • Taking orders and closing checks • Involved in making the beverages menu and bar design



La Belle Epoque Belgian Pub

• Bucharest, Romania

• Bartender

  • Jun 2000 - Jun 2001

  • Mixing and serving alcoholic and non-alcoholic beverages • In charge with the Pub’s bar, handling stock and requisitions for bar and restaurant and opening/closing checks • Shift leader • Shift opening / closing • Handling reports and keeping a close collaboration with the Food & Beverage department of Crowne Plaza Hotel, the Pub being an extension of the hotel • Mixing and serving alcoholic and non-alcoholic beverages • In charge with the Pub’s bar, handling stock and requisitions for bar and restaurant and opening/closing checks • Shift leader • Shift opening / closing • Handling reports and keeping a close collaboration with the Food & Beverage department of Crowne Plaza Hotel, the Pub being an extension of the hotel



Crowne Plaza

• Hospitality
• 200 - 300 Employee

• Waiter

  • Jun 1999 - Jun 2000

  • Starting with one month cross-training in each of the outlets: Brasserie, Fine Dining restaurant “La primavera”, bar and lounge, room service and banqueting • For the next 7 month I was assigned to work in the fine dining restaurant “La primavera” • The second assignment was in the room service department for 6 months until I got the opportunity to be transferred to the bar • Starting with one month cross-training in each of the outlets: Brasserie, Fine Dining restaurant “La primavera”, bar and lounge, room service and banqueting • For the next 7 month I was assigned to work in the fine dining restaurant “La primavera” • The second assignment was in the room service department for 6 months until I got the opportunity to be transferred to the bar



Sagittarius Hotel

• Cheia Romania

• Front Desk

  • Jan 1999 - Jun 1999

  • Handling alone full shift in a hotel with 60 rooms and 10 suites • Direct interaction with all departments in the hotel • Handling alone full shift in a hotel with 60 rooms and 10 suites • Direct interaction with all departments in the hotel



Grand Hotel du Bulevard

• Bucharest, Romania

• Front Desk Receptionist

  • Oct 1998 - Jan 1999

  • 3 month training at the end of “INFMT” College (National Institute For Tourism Management) • My first experience with the hotel atmosphere and direct customer contact • 3 month training at the end of “INFMT” College (National Institute For Tourism Management) • My first experience with the hotel atmosphere and direct customer contact