Cina Houschyar

-Effective management of all F&B service areas -Establishing and maintaining guest and customer contacts -Maintenance of the purchasing control system and the suppliers, including orders for the entire department -Improving processes and increasing efficiency -Forecast, capex, budget and subsequent purchases -Compliance with quality management and processing of mystery checker assessments -Efficient workforce and holiday planning -Conducting employee interviews, assessments and drawing up development plans

-Revenue of the restaurant increased by 2% and profitability by 25%; Revenue of the bar increased by 8% and profitability by 4% -Cost control to achieve above results – maintained stock control; minimized and tracked wastages and breakages; optimized flexible and fixed payroll; -Improved TripAdvisor scores for Restaurant from position 3,394 (December 2014) to 1,612 (October 2016) and for the Bar from position 3,098 (December 2014) to 210 (October 2016) in “London Night Life”.

Fine Dining restaurant with 59 seats; scheduling and hiring of new staff; employee development by doing frequent trainings, especially on food and wine knowledge; maintaining budget, inventory and PAR Stock; cashiering (Micros); cost control; Menu Engineering; P&L; implementation of promotions (Marketing Plan) and doing sales calls/blitzes; compliance of brands standards and sequence of service (SOP); building customer relationships and managing guest requests.

In charge of the operation of the biggest buffet restaurant aboard with a seating capacity of 896 along with 26 employees and 4 meal periods daily. Additionally responsible for creating the entire restaurant department schedule for all employees (approx. 70 pax.)

Overseeing daily operation, staffing, employee development, maintaining inventory and PAR Stock, cashiering (Micros), cost control, implementation of promotions, compliance of brands standards, building customer relationships; Assistant to F&B Manager and Banqueting