• Analyzed operations to improve restaurant efficiency and service levels. • Encouraged feedback from restaurant customers, using insights to implement positive process changes. This made us achieved to stands on 500 from 3000 rank on TA. • Daily Briefings, Training, assigning tasks, coaching, monitoring, payrolls, and new hearties recruiting program efficiency • Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams. • Analyze daily food and beverage revenue and take appropriate measures to recover budget. • Drive and achieved excellent come back revenue by 30% growth on all Festive sessions. • Introducing special promotions according to the market needs, with the help of the marketing team • Ensure HACCP and other local regulations are adhered to ensure the highest standards of health, sanitation, and cleanliness in all food and beverage areas • Responsible for VIPs to provide excellent service and setups for the events • Monitor and take corrective actions on the reduction of wastage, breakages, and cost control. • Work closely with other departments and coordinate with Chef and Cost Controller for Menu Planning