Il Miraggio in Val d'Orcia Relais & Spa

Hotel Manager

Gamma de Fiesta Inn

Food and Beverage Manager

Anna Belle Elegant Agriresort, Grand Hotel Europa Palace, Seabreeze Residence

Small group of a prestigious 5-star Hotel, a splendid 4-star Superior Hotel in Sorrento and a Residence in Marina Della Lobra in Massa Lubrense. The hotels are a point of reference, both for the numerous and selected guests, and for the tourism industry operating in southern Italy. I oversaw Food & Beverage operations, communicate and delegate tasks to the team, ensure compliance with standards. I handle guest inquiries promptly and efficiently. I collaborate with the Hotel Manager on achieving financial objective. I assisted other departments where necessary. I transmited harmony, respect, love and passion in the workplace.

http://www.asmaraholdings.com/

Managing all daily operations outlets in the hotels. Leading the F&B team from selecting, recruiting, training and evaluating talented staff. Maintaining and exceed excellent levels of guest satisfaction. Established goals, key performance indicators (KPIs), programs, policies and procedures. Accomplishing with all health and safety regulations. Inventory forecasting and supply management. Coordinating with the purchasing department for the acquisition of necessary goods and services. Communicating to the GM about costs, sales results and productivity.
 Achievements: 
 • Menu Engineering training and successfully delivered pricing strategy to aim for growth of revenues by 2%
 • Successfully launched the break-even analysis tool to overcome Co-Vic 19
 • Breakfast menu successfully relaunched based on power supply market analysis, guest satisfaction result improved by + 22%, a result never achieved before                                  
 • I have successfully worked on new SOP standards with a new market-based opportunity strategy

Cluster Food & Beverage Manager

Grand Aston Bali Beach Resort ( Actually Nikko Beach Benoa Bali )

Responsibilities:
In charge to Plan and Submit
1. 2016  Budget
2. 2016  F&B Business  Plan for 7 F&B Outlets
3. 2016  Capex (Capital Expenses)
4. 2015  Operating Expenses
5. 2016  Manning
6. 2016  Promotional Calendar
• Controlling F&B cost, monthly expenses and analyzing monthly P&L report
• Recruiting and selecting employees for all the F&B Outlets
• Attending Capex meeting, Pr Meeting, PC Meeting
• Organizing and Supervising all F&B trainings and follow up with the support of DH

Achievements:
•	Optimising the communication and operational procedures within the department
•	Implementing standards and procedures for all sections
•	Implementing profitability
•	Implementing promotional activities
•	Cost reduction
•	Overlooking the operations of Food & Beverage Department
•	Building up a strong team
•	Reducing guest complains

Food & Beverage Manager

Sandals Resorts International

Train the Team Members according to the Standards, Policy’s and company related programmes. Preparing daily reports for the daily briefing, (daily revenue report, VIP report)
Organize and direct the service and ensure conformity of the quality of the overall service
Assisting the restaurant manager for service planning and other administrative tasks and play a major role in holding the cohesion and development team through good communication
Monitor team activity and verify the implementation of quality procedures, safety and hygiene
Resolving customer grievances about quality of food or other services.
Analyzing recipes used in food and beverages

Achievements:
•	Set up Restaurants and bars
•	Train Team Members and
       implement Standards for 
       Sandals Resorts International
•	Building up a strong team
•	Reducing guest complains

F & B

Sillks International Hotel Group

Shahdag Hotel and Spa (5* Hotel), Zirve Hotel (4* Hotel), Gaya Residence (4* Hotel)
Total of 340 Rooms, Spa with pool, Lift base, Gymnasium and Kids Club.


Responsibilities:
Leading a team of 40 within a 4/5 Star hotel from a multitude of different nationalities. I recruited and trained the Restaurants and Bars associates. In accordance with the Director F&B we wrote and implemented the Standard Operational Procedures, we ordered and received all operating equipment. I prepared the Micros installation, I worked on critical path and critical issue report. I organized the setup of Restaurants and Bars creating list and reports for Food & Beverage operation and scheduling of associates for training and shift duties There are 12 F&B outlets within this gorgeous hotels.

Achievements:
•	Opening of 5 outlets recruiting and training the team members and implementing standards
•	Optimising the communication and operational procedures within the department
•	Implementing standards and procedures for all sections
•	Overlooking the operations of Food & Beverage Department
•	Preparation of Micros installation

F&B Consultant for pre-opening

Chateau Monfort, Relais & Chateaux

Leading a team of 25 within a 5 Star hotel opening, train team members on Planetaria Hotels standards, overlooking the operations of Food & Beverage Department, Holding daily, weekly and monthly meetings to ensure good communication within the department and other departments. Weekly timetables for staff incorporating annual holidays, control payroll costs, ensuring sufficient coverage at any given time, interact with customers and acknowledge their needs and feedbacks. Analyse the improvements needed within the department and act accordingly, ensure that complains are dealt with in a professional manner and in accordance with the guidelines given. Ensure punctuality and control absenteeism, regularly check appearance and uniforms of the staff, ensure that the service provided is to the highest standard

Achievements:
•	Opening of the Restaurant, Bar and Wine Cellar 
•	recruiting the team members and implementing standards
•	editing and updating of the wine list and managing the wine cellar
•	In absence of the Food & Beverage Manager in charge of the Department
•	Optimising the communication and operational procedures within the department
•	Implementing standards and procedures for all sections

Restaurant & Banqueting Manager

ATAHOTEL Villa Pamphili

Leading a team of 30 within a 5 Star hotel. Recruitment and discharge of staff in conjunction with the Human Recourse Manager. Develop Job Descriptions for each member of staff and keep them updated Weekly timetables for staff incorporating annual holidays. Control payroll costs, ensuring sufficient coverage at any given time. Ensure the department is properly equipped with stationery etc. and that costs are kept to a minimum. Aim to reach the Quality Standards laid down by the hotel to attend and hold departmental staff and individual meetings. Ensure punctuality and control absenteeism Regularly check appearance and uniforms of the staff Check that the attitude is always exceptional Ensure service is always of the highest degree Always be on the lookout for new ideas and means of control Ensure that Operating Equipment is always in perfect working condition Handle any problems and guest complaints when necessary Be aware of special promotions within the hotel Ensure the close communication with other department in the hotel Create an atmosphere of high morale and a happy working relationship among the staff Administer to all employees, the company Policies and Procedures pertaining to hotel regulations and standards. 
A great performance at major events such as the welcome of the athletes of the 2010 International Tennis Championships and the Golden Gala Diamond League IAAAF 2010-2011.

Restaurant Manager

Westin La Quinta, Sheraton Diana Majestic, The Savoy London, Four Seasons London At Park Lane

After graduating from the hotel school I started my career as apprentice waiter / bartender, working in hotels part of international luxury hotel chains. I had excellent mentors that sopported me, taught and transmetted me the art of hospitality. I always work with passion, love and dedication that let me be  a Leader.

The Root

Luxury hospitality leadership experience across Europe, Asia, Latin America, Caribbean, Africa. I have a solidified background in Food & Beverage Management, Enology, Wellness Cuisine, Customer Service, Sales & Marketing. I’m a positive and passionated person; possess great communication and motivational skills. A strong points is that I have a great drive for achieving 5 star service and the high standards. I gained experience during the pre opening and the start up operations, I brought my team up to a high standard level. 

Key Skills
•	Operational Management:
•	Maintaining excellence in customer care.
•	Planning, organising and coordinating special events and functions
•	Ensuring compliance with Health & Safety and Health & Hygiene legislation.
•	Stock management, rotation, replenishment and stocktaking.
•	Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness
•	Interviewing, assessing and recruiting suitable applicants across disciplines.
•	Devising, implementing and delivering in-house training.
•	Conducting regular reviews and appraisals.
•	Complaint Handling
•	Up selling

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