Resume Restaurant Manager in UAE Dubai

Forward-thinking and detail-driven hospitality professional with a proven track record across restaurant, bar, and multi-concept venues. Skilled in delivering operational excellence while maintaining high service standards, I bring a unique blend of front-of house leadership and back-of-house systems knowledge. Adept at team training, system implementation, SOP development, stock control, and data-led decision making. Extensive experience in Micros Oracle, SevenRooms, OpenTable, Fourth, and staff onboarding platforms. Seeking AGM, GM, or multi-site Operations roles where I can leverage my systems, training, and leadership expertise to drive profitability, team engagement, and guest excellence.

UNIVERSITY Manchester Metropolitan University • Computer Science (2yrs) A LEVELS Pendleton College • Computer Science • Business • Media GCSE Manchester Communication Academy • English Language • English Literature • Science(s) • Computer Science • Mathematics • History • Engineering • French • Digital Media • Sport Science

Hospitality Leadership: - Service standards - team training - Guest recovery. Operational Management: - Scheduling - Audits - Stock control - Rota planning. Systems Expertise: - Micros Oracle - SevenRooms - OpenTable - Office 365 - Harri - Fourth - Flow & Mapel Training SOP Creation: - End-to-end training - Compliance - Onboarding - Floor standards. Financial Acumen: - Labour targets - GP management - Forecasting - P&L Management. Technical & IT Skills: - Computer Science - Data analysis & reporting (Excel, Google Sheets, performance tracking tools) - Programming skills (Python, HTML/CSS, SQL, PHP) - System integration & workflow automation. Technical Proficiency: - AV systems - DMX lighting (GrandMA2, MADRIX, RESOLUME).

English

SENIOR SUPERVISOR & TALENT DEVELOPMENT LEAD MAYA Manchester | Manchester | 03/24 – 05/25 MAYA is a three-story, multi-concept venue comprising a fine-dining restaurant, cocktail lounge, and club space. I joined as a strategic sideways move to gain experience in a complex, high-footfall operation. I oversee daily operations, guest service, systems, and staff development. - Took on core training for rota management, wine service, and floor performance. - Managed a three-floor venue with separate menus and operational needs, overseeing daily transitions between service styles. - Contributed to operational planning and reporting, including EODs, stock control, and training rollouts. - Created SOPs, service guides, training programmes and tests to improve consistency and standards with scoring matrix and employee tracker. - Implemented service standards programme inspired by Unreasonable Hospitality and Michelin-level operations. - Point of contact for onboarding, probation management, and internal communications. - Co-led internal restructure with GM to divide responsibilities and optimise performance across the floor. - Proudly contributed to MAYA’s inclusion in the Michelin Guide (2024), with anticipated star recognition. This milestone reflects the team's pursuit of excellence and my commitment to delivering high-end, detail-driven service. - Collaborated closely with the Events Manager to coordinate and execute high-profile brand activations, including brands like YSL, ASOS, Paula's Choice, enhancing MAYA's reputation as a premier venue for luxury brand experiences. ASSISTANT GENERAL MANAGER Owen’s Kitchen & Bar | Urmston | 10/23 – 03/24 Opened and managed a new site, building the team and establishing SOPs, systems, and operational workflows that supported a successful second venue launch. - Built entire restaurant operation from pre-launch to steady-state. - Drafted SOPs, opening checklists, GP targets, and stock cycle routines. - Created training documents and led all team onboarding and induction. - Acted as Acting GM during launch period, reporting to ownership directly. - Designed and managed rota systems and shift planning. - Delivered labour cost savings through efficient scheduling and cross training. BAR MANAGER Motley Deansgate Hotel | Manchester | 03/23 – 10/23 Led the full bar operation in a high-volume branded hotel environment, with a focus on systems, team development, and operational consistency. - Implemented recipe costing and SOP documentation to improve training, quality control, and margin tracking. - Managed stock levels, conducted monthly audits, and maintained supplier relationships using Fourth for inventory and cost tracking. - Tracked KPIs including GP, sales, and waste to optimise profitability and drive performance. - Delivered structured training for bar and support teams, including onboarding guides and spec adherence. - Oversaw daily operations using Oracle Micros, including till setup, product changes, and EOD reporting. - Collaborated with central ops to align venue performance with brand-wide standards and reporting requirements. - Managed bookings and guest flow using OpenTable, ensuring seamless pre- and post-service planning. - Maintained full compliance with licensing, health, and safety standards, passing all inspections with no actions. WAITER / BARTENDER / FLOOR SUPERVISOR Peaky Blinders | Manchester | 06/22 – 02/23 Promoted rapidly in a fast-paced, entertainment-led venue, taking on supervisory duties and leading busy floor operations. - Supported daily floor operations, trained and mentored new team members, and maintained high service standards during peak trading, events, and large bookings. VOLUNTEER LIGHTING & SOUND DESIGN/PROGRAMMER North-West Theatre Arts Company | Manchester | 2012 – 2019 - Supported live theatre productions with lighting and sound design, programming cues using GrandMA2, and managing DMX-controlled systems. - Collaborated with directors to deliver immersive show experiences and ensured smooth technical execution during rehearsals and performances.