Directed restaurant activities, supervised team development, controlled inventory and budgets, and maintained a welcoming environment.

Oversaw daily operations, led and trained teams, managed inventory and budgets, ensured high customer satisfaction and profitability.

Managed recruitment, training, and motivation of staff. Controlled costs, optimised inventory, compiled financial reports, ensured compliance, and organised large events.

Led large teams, drove sales growth, optimised P&L, and enhanced guest experiences. Implemented cost controls, staff development, and operational efficiencies.