CV Profile No.96119

Pre-opening responsibilities: ·Market research, analyzing availability of products for the Kitchen and service department concerning raw materials ·Supplier Coordination and Benchmark, analyzing the pricing and timing of deliveries since 65% of our purchasing needs where flown in from France, Turkey, and Benin. ·Competition benchmarks, analyzing existing restaurants prices, menus, and standards Human resources evaluation of Culinary and Service staff including interviewing candidates and hiring them. F&B Pre-opening & opening Outlets Manager & Chef at Radisson Blu February 2019 – October 2021/ Niamey, NG F&B Outlets Manager & Chef for: Zaxi the asian fusion rooftop restaurant Seating 75 guests with an average turnover of 160 guests daily. Directly supervising 20 service and kitchen staff. New York sports bar and restaurant Seating 150 guests with an average turnover of 400 guests daily. Directly supervising 22 service and kitchen staff. New York pool bar and restaurant Seating 60 guests with an average turnover of 180 guests daily. Directly supervising 12 service staff. Directly in charge of improving the following: ·Food quality, dish presentation, dish timing, Along with new menu creation & implementation.