• Responsible and in charge of entire F&D operation, front and back of house (130 seat Paulaner, Room Service, Breakfast for up to 300 pax, banqueting for 150 pax, 5 meeting rooms and ballroom for up to 250 pax) • Responsible for designing, costing and implementing new menu’s using menu engineering and cognitive pricing • Actively involved in sales and marketing especially SMM • Responsible for forecasting of department and reaching set goals • Duty manager • Passed QPR with a score of 93.3 • Responsible for hiring and performance management of employees • Developing and, successfully implementing new and innovative marketing actions and strategies for F&B in fragile and challenging geopolitical environment • Driving revenue and volume while keeping conversion healthy and to ensure profit drops down to the bottom line by optimizing costs • Operating at a FCOS of 35% YTD and payroll of 23% as well as achieving GOP of 40%

Food and Beverage, Revenue Management

BA, Information Science

Food and Beverage, Hotel Management