Managing food and beverage operations within budget and to the highest standards Leading F&B team by attracting, recruiting, training and appraising personnel Preserve excellent levels of internal and external customer service Establish targets, KPI’s, schedules, policies and procedures Comply with all health and safety regulations Report on management regarding sales results and productivity

Setting standards and procedures for Room Service department Monitoring and perpetual improvement of service quality Hiring and training staff Achieving budgeting goals, generating and realization of my own strategies for service improvement and sales increase Developing and continuously improving mini bar procedures, keeping unpaid checks within 7% of total usage Configuring menu items and prices in the Simphony system (Micros), arranging property sales structure by outlets and product groups

Keeping mini bar costs to minimum, perpetual monitoring and decreasing the number of unpaid mini bar items Successful integration of outdated items control system Increasing revenue, developing cost-saving projects Empowering 5-star standards for in-room dining & mini bar service Running inventories, ensuring all materials and products flows comply with accounting procedures Knowledge of Materials Control, Micros, Opera

Planning, budgeting and providing reports to the company owners, Meeting with potential clients Dealing with state offices

Hotel opening: Setting standards and developing procedures for the Butler service Selecting, hiring and training staff Managing the work of the department Budgeting and planning Motivating, directing employees Decision-making within the department

Training, motivating new employees Developing and implementing procedures Dealing with guests' complaints Coordinating with other departments

Personal assistant for VIP hotel guests. Main duties: Representing the hotel to the guests, and helping them feel welcome Meeting and greeting VIP guests on arrival Finding out guests' needs and act accordingly Working as a liaison between the guest and other departments Dealing with guests' requests & complaints Arranging and serving business meetings Using proper telephone and e-mail etiquette Keeping inventory of all supplies (office and F&B) Setting the example of hospitality for the entire hotel

Hospitality Management & Economics, Higher

International Service Management, Bachelor

Membership since 2004, certificate

American Association of Hotels & Motels, with Honors