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Work Background
General Manager
China Tang DubaiGeneral Manager
Feb. 2025Dubai, United Arab Emirates
General Manager
Sienna ClubhouseGeneral Manager
Jun. 2024 - Feb. 2025Dubai, United Arab Emirates
General Manager
Tagomago DubaiGeneral Manager
Jun. 2023 - Apr. 2024Dubai, United Arab Emirates
Operations Manager
LemonButterOperations Manager
Sep. 2022 - Jun. 2023Dubai, United Arab Emirates
General Manager
The CrossingGeneral Manager
Sep. 2021 - Jun. 2023Dubai, United Arab Emirates
Restaurant Manager
L’Atelier de Joel Robuchon DubaiRestaurant Manager
Aug. 2020 - Sep. 2021Dubai, United Arab Emirates
Beverage Manager
ROKA RestaurantsBeverage Manager
Jan. 2020 - May. 2020Dubai
Beverage Manager
La Cantine du FaubourgBeverage Manager
Apr. 2018 - Jan. 2020
Assistant Beverage Manager
La Cantine du FaubourgAssistant Beverage Manager
Dec. 2016 - May. 2018Dubai, United Arab EmiratesOverseeing all Bar and Wine Operations in the venue, maintaining standards, staff training, meeting suppliers, maximizing profit and minimizing loss.
Head Sommelier
La Cantine du FaubourgHead Sommelier
Jan. 2016 - May. 2018DubaiThe main purpose of this role is to be responsible for the beverage education of all F&B service colleagues, sourcing new products and keeping up to date with offer as well as guest taste and requirements, controlling and maintaining stock levels in the main cellar, maximizing sales, identifying opportunities, creating a beverage culture in the restaurant in order to enhance revenues.
Assistant Head Sommelier
La SerreAssistant Head Sommelier
Oct. 2014 - Dec. 2015DubaiSupporting the head sommelier ( I have been running the department since February of this year ) in terms of wine list development, supplier contacts, staff training, inventory and all service aspects associated with a busy restaurant.
General Manager/Sommelier
Hai by GogaGeneral Manager/Sommelier
May. 2014 - Jul. 2014ShanghaiAs GM I was in charge of all daily operations which included wine list development, stock control and service and beverage training. I was contact person for event organisation and menu development. It was vital for me to have a strong presence on the floor to control the service and liaise with customers as well as providing regular financial reports to the owner on a daily basis.

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