Food, Wine, and Guest service excite me.
As a seasoned hospitality professional with over 13 years of experience in luxury brands in UAE, I have successfully managed high-volume F&B Operations, ensuring profitability and a positive work environment by delivering elevated guest experiences.
My core competencies are Emotional intelligence, Creative Problem-Solving, Pre-Opening operations, Managing wine/beverage inventory, Hygiene practices, Team management, Exceptional Guest relations, Wine-food pairing, Staff training, Menu engineering, Cost control, and budgeting.
I’ve managed award-winning outlets having an excess of AED 7 million revenue budget, and teams of up to 34 associates. Recent WSET journey has equipped me with broad knowledge of wines to elevate guest experience. I am excited to apply my transferrable skills to the role of Outlet Manager/ Sommelier.
I Hold qualifications in WSET Level 2 in Wines, Train the Trainer, and Hotel & Restaurant Management.
April 2023 - April 2023
Wine and Spirit Education Trust, United Kingdom
November 2022 - November 2022
Wine and Spirit Education Trust, United Kingdom
January 2006 - December 2008
JSHM in partnership with César Ritz Colleges, Switzerland, Switzerland
2021 - 2022 (1 Year)
Ramada by Wyndham, United Arab Emirates UAE
(Multi-outlets Operations) (Reporting to General Manager) <br>- With guest-focused, Lead-by-example work style, I managed the day-to-day FB operations including delivery services (Talabat/ Zomato) through effective team training data-driven decision making. Collaborated with social media account managers to ensure positive ratings build brand awareness. - Japanese restaurant / All Day Dining (Breakfast operations) / In-Room Dining - Led a team of 25 associates on operations, product knowledge, service recovery, upselling, and communication, driving a 20% sales increase. - Increased footfalls by 30% through effective promotions, marketing strategies, execution of table turnover plan, decision making and a hands-on attitude. - Strategically designed menu to attain performance, while maintaining an average cost below 27%. - Achieved TripAdvisor Top 50 ranking in Japanese cuisine category among Dubai restaurants.2019 - 2020 (1 Year)
AL KHOORY HOTELS, United Arab Emirates UAE
(Pre-Opening and Operations) - Position impacted by COVID-19 Pandemic <br>- As a key member of a pre-opening team, I spearheaded FB operations for diverse dining outlets; From <br>smooth recruitment to training, effective purchasing to inventory management and strategic menu <br>planning to profitability, I ensured a sustained growth by identifying areas of improvement. <br>- International cuisine (All Day Dining) Breakfast operations <br>- Italian Restaurant/ Lobby Lounge <br>- Managed all food and beverage pre-opening activities, staff schedules, SOP evaluation, inventory control <br> active involvement in procurement, resulted in 15% reduction in cost. <br>- Developed the team - fostering culture of growth, compliance of HACCP and guest-oriented approach.2018 - 2019 (1 Year)
MARCOPOLO, United Arab Emirates UAE
(Multi-Outlets Operations) <br>- I oversaw all Bar related activities, including creating enticing promotions, sales activities, scheduling <br>staff, managing PL and payroll. I conducted regular SWOT analysis to boost financial performance. <br>- BMC Club Lounge - (Pre-opening) - with LIVE MUSIC <br>- Chopstix - Chinese Specialty Restaurant <br>- Monitored a team of 32 employees and through training and role plays, achieved restaurant ratings of <br>4.3/5 with over 280 reviews on Zomato and 4.9/5 on Facebook. <br>- Reduced breakage by 18-20% through revised par stock, inventory management team development. <br>- Negotiated with FB vendors for special beverage promotions coordinated with cross-functional <br>departments to drive operational growth and achieve budget.2010 - 2018 (8 Years)
GRAND HYATT DUBAI, United Arab Emirates UAE
Career Progression: Waiter ➛ Restaurant Supervisor ➛ Assistant Restaurant Manager - I managed daily operations of high-profile venues. I optimized processes and implemented training strategies to manage a multicultural team, resulting in exceptional outcomes sustained success. <br>- Pool Bar - Comfort food beverages (300 pax) serving Shisha <br>- iZ - Indian Specialty Restaurant (144 pax) <br>- Wox - Pan Asian Specialty Restaurant (65 pax) <br>- Market Café - All Day Dining (250 pax) Breakfast restaurant <br>- Banquet - Associated in Various High-Profile Events Held at Grand Hyatt <br>- Introduced a signature cocktail created handbook to streamline operations for the front of house. <br>- Consistently achieved nearly 20% beverage cost across two high-volume outlets. <br>- Trained and managed a team of 34 associates, resulted in improved guest satisfaction Medallia scores. <br>- Managed Pool parties kids’ club parties resulted in additional monthly revenues.2008 - 2009 (1 Year)
INTERCONTINENTAL Mumbai, India
Coffee Shop - 24/7 - All Day Dining Restaurant2007 - 2007 (0Months)
TAJ HOTELS Pune, India