Coordinate Food and Beverage outlets and banquet facilities, whilst ensuring guest satisfaction. Ensure profitability of the operation and comply with quality & hygiene standards. Preparation and monitoring of Food & Beverage budget, responsible for sales, costs and inventory control. Interact with guests in all outlets in order to enhance their dinning experience, supervise the quality of service in all outlets during meal periods Provide a strong communication link between Outlet Managers and Director of Food and Beverage Ensure the whole F&B Department and associates offer an outstanding service to the guests. Provide, monitor and evaluate all outlets training, whilst giving strong support to all restaurant/bar managers. Assist Food and Beverage Director in planning and overseeing of Banquet events, Restaurant Activities, and special events.

Assisting Resort Manager to plan guest arrivals, departures, activities and menu planning with all Chefs. Cooking where needed and assisting to serve VIPs. In charge of transportation from and to airport and to any ski resort that guests might need. Scheduling all Chefs and Servers for all 8 villas

Day-to-day operation, scheduling, recruiting, training to the highest international standards, efficient use of resources, maximizing revenues, meeting budgets, implementation of new concepts and ideas, promotions, etc. To practice high standards of personal hygiene at all times in terms of grooming and uniform. Voted as the best restaurant on Adriatic Coast by "Nautica" and "More" Magazine since 1999

 Restaurant/Room Service Responsible for "up-selling" in order to maximize food and beverage revenue. Supervise designated shifts and report directly to Director of Food and Beverage. Participated in planning and organization of different events and parties.  Bar Assist Bar Manager in. cost and pricing, sourcing suppliers, implementing most cost effective stock keeping methods in Beverage Store, preparing profitable beverage packages for Events, Sales and F&B promotions. Responsible for beverage product, revenues, meeting budgets  Kitchen Assisting Executive Chef and Sous Chef with menu engineering, planning and preparing dishes for a la carte restaurant as Line Chef  Human Resource Participated in opening new property of Marriott New port News as clerk for interviewing and examining new hires  Guest Services Acting Guest Service Manager responsible for concierge, valet parking and bellmen while ensuring highest possible guest satisfaction. Responsible for creation and updating of all foreign guest profiles. Ensuring that all specific requirements desired by guests are in order before check-in.

Summer Seasons (1st June- 1st September) Day-to-day operation, scheduling, recruiting, training to the highest international standards, efficient use of resources, maximizing revenues, meeting budgets, implementation of new concepts and ideas, promotions.

Assist Bar Manager in. cost and pricing, sourcing suppliers, implementing most cost effective stock keeping methods in Beverage Store, preparing profitable beverage packages for Events, Sales and F&B promotions. Responsible for beverage product, revenues, meeting budgets

Bartender

International Hospitality and Tourism Management , Bachelor of Arts (Honors) Degre

Hotel Management, Swiss Higher Diploma in Hotel Management

Hotel Operations, Certificate in Hotel Operations

Hotel Management, High School Diploma In Hotel and Tourism Management