Asset Managment Consulting & Valuation Feasibility & Market Studies Brand & Management Selection

Head of the F&B developments and management for the hotel, in charge of creating and running concepts from idea to a turnkey outlet. Maintaining fluid communication between the owners and other departments, architects, and developers to create successful projects. Concept design, business planning and budget development, adapting to local and global trends to attract local and tourist footfall. Existing concept re-evaluation to better the offer, service and promotion, increasing profitability and service standards. Creation of SOPs, operational checklists, sequence of service manuals, food manuals and operational supplies par stock levels for the existing and new outlets. Successful recruiting, training and guiding new and existing team members to effectively run and manage the outlets

Brand & concept development for current franchise, including site selection and feasibility planning. Multi-site management and coordination, providing a seamless operation between sites and staff. Product & menu development, careful analysis of area and market to provide unique guest experience. Staff management, training, and development for standardized and consistent service. Financial reporting and analysis, reviewing and identifying areas of opportunity. Efficient supplier & contract management. Client & franchiser relationship management.

Brand & concept creation. Media management, control, and curation, including social media platforms, email-lists & website Product & menu creation; created a gluten-free flexitarian menu aligned with the global eating trends and the brand values. Event & catering management and logistics, creating a standard service for product delivery and event execution. Cost control and management through a unified recipe book, creating a near-cero waste system. Financial sales forecast and budget analysis. Client & supplier relationship management.

Managed a restaurant with 120+ seats, with an average of 70 dinner covers per day on weekdays and 190+ on weekends. Created and conducted trainings for the staff to provide quality of service to the guest, delivering a seamless operation. Hosted many successful events, with a variety of concepts from dinner service to late night high profile club. Established and maintained guest relations, creating a database useful to promote restaurant and resulting in customer loyalty. Conducted daily closing and opening tasks while supervising the correct procedures are followed.

Social media & web store management & development. Seasonal & specialty product development. Creating SOPs and enforcing their application. Quality control on products supplied to venues through CPU. Marketing artwork creation & distribution including: posters, menus, social media posts & flyers.

Managed a upscale Italian Restaurant with a team of +10 service staff. Established good customer relations & an extent database. Catered medium to large events ranging from 15 pax dinners to 250 pax private events. P&L statement analysis and management. Staff training on site. Cocktail creation, training and implementation. Menu creation & engineering, followed by staff orientation on such to improve sales by up selling. Supplier relation management.