An ingenious professional differentiated in management of customized food & beverage operations. Managed productivity of catering operations with strategic planning and delegation to attain on-time performance while being cost conscious, identifying opportunities for business growth and achieving financial goals. Driven by balanced curiosity, situational possibility and emotional moderation, acquired critical and creative thinking for problem solving in customer relationship management, general administration and team management.
2020 - Present (4 Years)
El Anzuelo, Mexico
In charge of managing the overall food & beverage operations while leading a team of 23 staff members.2016 - 2020 (4 Years)
Etihad Airways, United Arab Emirates UAE
In charge of food & beverage operations in premium Etihad cabins. (Business, First Apartments, Residence) while managing a team of 11 personnel.2015 - 2016 (1 Year)
Shangri-la Hotel Dubai, United Arab Emirates UAE
In charge of managing food & beverage operations in “Dunes Cafe”, “I-Kandy” and special events while leading 25 team members2013 - 2015 (2 Years)
El Anzuelo Restaurante, Mexico
In charge of managing restaurant, rooftop bar and beach garden service operations while leading a team of 9 personnel.2012 - 2013 (1 Year)
Radisson Blu Plaza Hotel Hyderabad Banjara Hills, India
In charge of breakfast buffet service, bar 41 opening , Dilmah tea bar operations and Movida lounge promotional nights.