Work History

Work History

DOFB

CuisinArt Golf Resort & Spa

102 Rooms, 5 outlets, 3 Bars, Banquet Operation (up to 150 pax), Room Service. Member of Leading Hotels of the World and Conde Nast Johansen’s and listed in the 2006 Conde Nast Gold. A 4 Diamonds property for this restaurant Santorini in 2007. Has been adjudged amongst the best small hotels in the world by Conde Nast & the Travel & Leisure magazine 2007 / 2008 / 2009 / 2010 Won Wine Spectator Award of Excellence in 2007, 2008, 2009, 2011 & 2012<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>

Opening 2 new restaurant, one Italian 80 covers, and one Japanese, 90 covers <o:p></o:p>

• Improve the quality of products and service in F&B & banquet department. • Organization and follow up of groups and incentives. • Recruitment and training of F&B staff (annual evaluations, promotions...) • To improve the guest satisfaction score as evaluated by LQA (Leading Quality Assurance). www.cuisinart.com<o:p></o:p>

Apr 2009 - Oct 2010

Mardan Palace Hotel

Responsible for maintaining the smooth & running  F&B operation •Monitor the food & service levels, standards and sequence at any time • Assisting on Training of all staff, in the Speciality Food and Service Training. (Italian Restaurant) •Forecasting and scheduling of staff according to occupancy levels. •Responsible for timely performance evaluations of line staff and Supervisors / Managers •Maintaining profitability of Restaurants through F&B analysis and Menus. •Liaise with the EAM for all upcoming events, promotions, new products and strategies to be implemented. •Handling guests complaints. •Work with the Executive  Chefs on all upcoming events, menus.

•Monitoring of all current inventories and assist in end of the month inventories etc.. •Negotiate supplier arrangements for food and beverage products. •Planning and co-ordinating menus and VIPs guest requests •Negotiate with clients for use of facilities, & private parties.

www.mardanpalace.com

Jan 2008 - Mar 2009

Director of Restaurants

Four Seasons Hotel @ the Bosphorus

A 166 room Old historical palace, facing the Channel (Bosporus)

I was in charge of Aqua restaurant (Mediterranean & Turkeys cuisine) 300 cover, serving B fast lunch & dinner. I was Supervising 3 Managers and 1 wine master, 25 servers and 5 hostesses.

The bar & lounge is located on the some floor of Aqua restaurant. We serve Tea time @ 5 pm & tapas all day, with a 250 covers capacity. 2 Managers and 1 supervisor and 16 staff members.

The pool and grill restaurant open only for lunch with 45 cover capacity. And we have 86 pool chairs plus 32 cabanas. Here we have only 1 Asst manager and 10 staff member to operate the restaurant & pool operations

Education

Education
Feb 2005 - Mar 2005

On line PPD

Cornel
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