Carry out direction, planning, organization, and control functions in a qualified manner, as well as correctly manage all services of the restaurant, bar, and banquet of the hotel. Organize and assign activities and tasks to the staff, distribute shifts, and authorize vacations for my team.

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Supervise the setup of hotel halls for events, congresses, and various functions, organizing hall layouts based on information provided by the commercial department.

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Monitor the service and customer care provided by the waitstaff under my supervision, ensuring smooth operations during events, conferences, and other functions within their purview, as well as during breakfast service, in the bar, and in the hotel restaurant, maintaining an efficient service pace.

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Oversee the dismantling of tables used for events, banquets, congresses, and other functions within my responsibility.

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Handle daily billing for events, banquets, and restaurant and bar consumption, inputting necessary information into hotel management systems and managing restaurant and bar cash registers.

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Welcome hotel restaurant guests, assist them in finding seating, provide advice on restaurant products, and attend to their requests.

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Manage the hotel restaurant's inventory, assessing beverage needs based on existing stock and upcoming hotel events, and placing necessary orders with distributors designated by the F&B department.

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Propose beverage prices to hotel management.

Analyze costs associated with hiring additional personnel.

Assume responsibilities related to environmental management tasks assigned by immediate supervisors and actively participate in improvement initiatives.

 

  location:     Crowne Plaza Airport , Madrid  IHC​

Professional bartender in a British pub, experienced in maintaining a continuous party atmosphere and providing entertainment. Skilled in serving clients of various nationalities with priority and success.

 

 location:     British pub Big Ben , Playa den Bossa, IBIZA, Balearic Islands

- Practical training in professional techniques (utilizing all the tools in a bar, arranging and preparing meals at various service levels, mastering traditional and international recipes for standard varieties of bread baking, confectionery, and bakery).

• Food science and equipment (including microbiology, biochemistry, and hygiene).

• Occupational technology (covering basic principles of hygiene and safety).

• Mastery of quality control processes (responsible for conducting quality audits in my department)