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Assisted in managing onboard hotel operations, ensuring guest satisfaction and a positive crew environment. Replaced Hotel Manager when required, overseeing daily operations, staff supervision, scheduling, and maintaining company standards. Coordinated with tour operators to ensure smooth cruise operations. Led restaurant service as Maître D’, maintaining high-quality standards, trained and motivated staff, and managed F&B schedules. Maintained HACCP and hygiene compliance across F&B operations, and collaborated with kitchen, housekeeping, and bar teams to achieve seamless cross-department service.

Organized all restaurant and bar operations to ensure smooth daily functioning. Designed and developed menus for food and beverages aligned with brand standards and guest preferences. Implemented a new POS system; oversaw lunch and dinner reservations and guest communications. Led, trained, and supervised wait staff and new team members to maintain service excellence. Maintained HACCP standards and ensured compliance with health and safety regulations. Coordinated with the kitchen, housekeeping, and bar teams for cross-department operations.

Delivered exceptional guest service, crafted visually appealing and innovative cocktails. Maintained high standards of cleanliness, hygiene, and operational efficiency in the bar. Managed daily bar operations, inventory, and staff training; ensured consistent service excellence and HACCP compliance.