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.
September 2020 - Present (2 Years)
El Anzuelo, MexicoIn charge of managing the overall food & beverage operations while leading a team of 23 staff members.
April 2016 - June 2020 (4 Years)
Etihad Airways, United Arab Emirates UAEIn charge of food & beverage operations in premium Etihad cabins. (Business, First Apartments, Residence) while managing a team of 11 personnel.
October 2015 - March 2016 (1 Year)
Shangri-la Hotel Dubai, United Arab Emirates UAEIn charge of managing food & beverage operations in “Dunes Cafe”, “I-Kandy” and special events while leading 25 team members
June 2013 - September 2015 (2 Years)
El Anzuelo Restaurante, MexicoIn charge of managing restaurant, rooftop bar and beach garden service operations while leading a team of 9 personnel.
June 2012 - April 2013 (1 Year)
Radisson Blu Plaza Hotel Hyderabad Banjara Hills, IndiaIn charge of breakfast buffet service, bar 41 opening , Dilmah tea bar operations and Movida lounge promotional nights.