Experience

Riding House Cafés

• United Kingdom
• Restaurants
• 1 - 100 Employee

• General Manager

  • Nov 2022 - Present

• Assistant General Manager

  • May 2019 - Present



Gordon Ramsay Restaurants

• United Kingdom
• Hospitality
• 500 - 600 Employee

• Assistant General Manager

  • Nov 2021 - Present



Drake & Morgan

• United Kingdom
• Food and Beverage Services
• 100 - 200 Employee

• Duty Manager / Traning and development Coordinator

  • Feb 2018 - May 2019

  Being in charge of setting standards to optimize the service and staff performance.Training, development, and Staff mentoring. Designing and delivering training sessions covering: Steps of service, product knowledge, and selling and customer service skills.Managing the floor/pass services.Handling Guests' complaints.Devising rotas and schedule. Being in charge of setting standards to optimize the service and staff performance.Training, development, and Staff mentoring. Designing and delivering training sessions covering: Steps of service, product knowledge, and selling and customer service skills.Managing the floor/pass services.Handling Guests' complaints.Devising rotas and schedule.



Good Hotel Group

• 1 - 100 Employee

• Events Senior

  • Jun 2017 - Feb 2018

  Established standards and plans for the entire operations department in regards to events: set-ups, procedures checklists, and creating new menus.Supporting F&B department as team leader.Assist in the Rooftop terrace opening with ease due to previous experience.Being part of the “GOOD Training Program” as a Mentor for unemployed locals: Creating and giving training to unemployed locals. Afterward mentoring & supervising the trainees in real-time ensuring premium quality services. Established standards and plans for the entire operations department in regards to events: set-ups, procedures checklists, and creating new menus.Supporting F&B department as team leader.Assist in the Rooftop terrace opening with ease due to previous experience.Being part of the “GOOD Training Program” as a Mentor for unemployed locals: Creating and giving training to unemployed locals. Afterward mentoring & supervising the trainees in real-time ensuring premium quality services.

• Restaurant Supervisor

  • Nov 2016 - Jun 2017

  During my first experience in London, I got to know and understand the London hospitality industry. Working in an English leader company that represents London style: fresh, stylish, and in constant evolution.Key skills: improve sales and business vocabulary, working under pressure due to high volume ofcostumers, building a funny and engaging working atmosphere, and identifying all departments’ work-dynamics.Events Operations. Taking part in all the events happening in the venue, co-ordinating the correct set -up and ambiance. Most of the events were weddings and corporate parties.



Grand Hotel Central

• Netherlands
• Hospitality
• 1 - 100 Employee

• Bar Manager

  • Mar 2016 - Oct 2016

  Set-up and launch the Roof terrace .Acquire a strong Mixology knowledge working hand in hand with my manager for creating the signature cocktail menu, establish bar and floor layout, mis en place and procedures of service.Assist in the cocktail training and keep track of staff evolution and performance. Set-up and launch the Roof terrace .Acquire a strong Mixology knowledge working hand in hand with my manager for creating the signature cocktail menu, establish bar and floor layout, mis en place and procedures of service.Assist in the cocktail training and keep track of staff evolution and performance.



Petit Comité

• France
• Restaurants
• 1 - 100 Employee

• Assistant Restaurant Manager

  • Sep 2014 - Mar 2016

  “My biggest challenge. The hardest and yet the most beautiful experience in my career. “Started as a comis waitress, became a waitress and hostess in a short time after intense training (in hours and content), and finally got elevated to a managerial position.Managerial Duties: - Wine, Gastronomy, and High-service standards knowledge.- Responsible for training and development of new employees and staff, mentoring and inspiring them. - Devising rotas and schedule.- Ensuring compliance with licensing, hygiene, and health and safety legislation/guidelines- Overseeing stock levels.- Handling administration and paperwork.- Liaising with customers, employees, suppliers, licensing authorities, and sales representatives.- Achieving monthly targets and deadlines.Events Programmer Duties: - Greeting and assisting all guests with the highest level of service, both meeting and exceeding their expectations.- Client liaison for and coordination of all kinds of events, such as weddings, corporate events, and meetings.- Costing event proposals, maximize gross profit, increase sales and deliver agreed targets.- Responsible for handling complaints and dealing with queries, including guests, members, and suppliers.- Programming the events calendar and creating function sheets for all departments involved.



ANGrup

• Spain
• Restaurants
• 100 - 200 Employee

• HOSTESS AND PUBLIC RELATIONS

  • Mar 2014 - Sep 2014

  Working closely with the General Manager to achieve the summer season targets and deadlines in comparison with the competitors.Build team dynamics and ensure a friendly atmosphere for both my colleagues and guests.Attract customers on peak times and ensuring, simultaneously, an excellent experience turning them into loyal guests. I was given some of the floor supervisors’ duties due to my performance, being more involved in floor organization to optimize my timings and be able to increase sales.