About me

Hotel Management professional with 12 years of profound experience of Food & Beverage deparment in Hotels and Resorts.



  • 2016 - Present
    Marriott International

    Restaurant & Bar Manager Multiple Outlets

    1. Leading the biggestteam of multiple outlets – All Day Dining Restaurant, Signature Bar, Lobby Cafe and Royal Lounge.
    2. Standardizing daily food and beverage operations.
    3. Maintaining health and safety guidelines, hygiene and sanitation standards in all areas of restaurant, bar and coffee lounge as per countries law.
    4. Handling guests enquires and complaints.
    5. Maintaining statistical and financial records.
    6. Planning and preparing staff roaster in compliance with festive events, theme buffets and busy operations.
    7. Monitoring and training associates for food and beverage service according to Le Meridien standards.
    8. Making sure the standards of alcohol service is maintained in compliance with UAE law.
    9. Direct report to Food and Beverage Operations Manager regarding sales results.
    10. Does market survey and competition check on quarterly basis and maintain SWOT (strength, weaknesses, opportunity and threat) analysis which helps grow operations profitability.
    11. Preparing Performance Evaluation of all associates. Selecting individual Goals and Performance Development Plan, analysing their performance on every 6 months as per Marriott standards.
    12. Encourages and builds mutual trust, respect and cooperation among all associates.
    13. Provides services that are above and beyond for guest satisfaction and retention from point of welcoming till farewell.
    14. Meets with guests while they dining with us to obtain feedback on quality of food and beverage service levels and overall satisfaction.
    15. Communicate information with associates, superiors and subordinates by telephone, e-mail and in person.
    16. Managing associates from different cultural backgrounds.
    17. Manage all 3 outlet operations within budgeted guidelines and to the highest brand standards.
    18. To recognize good quality products of food and beverage and presentations.
    19. Always ready to join shoulders with associates to host and serve on the floor during high demand hours.
    20. Solicits employee feedback, utilizes an \”open door\” policy and reviews employee satisfaction results to identify and address employee problems or concerns.

  • 2014 - 2016
    Marriott International

    Assistant Restaurant Manager