Responsible for successful financial targets achievement by minimizing the costs and maintaining healthy expenses of the outlet. Justification of the P&L figures, educating team members on restaurant financial aspects, as well as constantly boosting employees’ interest for upsell, promotions development and improvement, in order to achieve and exceed restaurant revenue goals. Interviewing and hiring of the new employees, being in charge of team product knowledge, development and daily education. Created detailed critical path along with a manning chart and OS&E planning for the upcoming restaurant projects, maintained contracts and events regulations for weekly Roof Top parties, brunches and "Ladies Night" events. Have been responsible for employees personal development plans, one to one meetings, provided constant guidance and support throughout tasks completion when needed. Participated in budget planning, has been fully in charge of the entire restaurant operation and administrative aspects of the job.

Responsible for trainings within the department, organisation and preparation of weekly brunches and "Ladies Night" events, Micros installments, inventarisation and various promo launching. Constant team motivation, aiming to lead by example, striving to provide exceptional service. Involved into creation of presentations for different F&B related meetings, maintaining HACCP standards, achieved PIC (level 3) certificate, managing administrative aspect of the job. Guest orientated and working daily to build the understanding of importance of guest engagement, within a team.

Responsible for managing two restaurants operations. Have been responsible for budget planning, cost savings, outlet expenses calculation and management, implementation of upselling programs, hiring and training of new employees, maintenance of and compliance to company standards, employee motivation, organization of daily team briefings and monthly mandatory meetings. All administrative assignments of the department, preparation to HACCP check, and Word Cup FIFA 2018 preparation.

Participated in recruitment; supervising, coordinating and directing the prompt, efficient and courteous service to ensure that company standards are met; developing internal training plans; responsible for the administrative tasks of the restaurant, concerning scheduling, attendance, discipline, payroll and employee performance; maintaining inventory control procedures; developing and maintaining positive working relationships with others, supporting team to reach common goals; listening and responding appropriately to the concerns and suggestions. Have been chosen as one of the managers to conduct welcoming motivational training ASPECT for the new comers. Have created motivational incentive program for the employees. Have served various VIP and Royal Family members. Calculated, designed and proposed the new Buffet Line concept in order to minimize the food cost and improves guest's experience that would benefit restaurant sales.

Established policies and procedures with upper managers, participated in menu planning, seasonal beverage cards planning, design and calculation, motivated and guided my team members by maintaining themed trainings and 15 minutes briefings, supervised the working process of the lounge and managed all operations in managers’ absence, coached my team members through motivation and empowerment), supervised bar team in beverage and portion control, as well as monthly inventories, constantly developed and improved bar menu. Monitored integrity of the department operation, and the provision of services. Resolved problems and made sure that guests are provided with the best service and welcoming atmosphere. Have been awarded with a certificate for an outstanding service delivery during the LQA (Leading Quality Assurance) check.