- Supervising the day to day affairs - Receiving kitchens from installers - People management, mentoring and leadership - Recruiting team, staff training and development - Concept development of restaurants and bars, creating, planning,engineering and implementation of the menus - Food cost analysis, budgeting, inventory control and purchasing - Implementation of HACCP principles in the hotel food outlets - Supplier negotiation and relations

- Supervising the day to day affairs - Receiving kitchens from installers - People management, mentoring and leadership - Recruiting team, staff training and development - Concept development of restaurants and bars, creating, planning, engineering and implementation of the menus - Food cost analysis, budgeting, inventory control and purchasing - Implementation of HACCP principles in the hotel food outlets - Supplier negotiation and relations

-Started with pre-opening team and prepared hotel for opening -Assist the Executive Chef to set the Radisson Blu standards and maintain them -Ensure at all times that the practice of health and safety regulations set, are adhered and comply with the Georgian legislation -Coordinate and execute training of the kitchen and stewarding staff -HACCP training and implementation, inventory control -Actively participating in the recruitment process for the kitchen and stewarding department associates -Preparing the duty roaster with staffing and organising the vacation, leave days and public holidays -Ensure proper equipment operation and maintenance -Qualifying and handling new suppliers

-Assist the Executive Chef for the implementation of the Filini Bar and Restaurant concept and adapt the menus for all outlets to both foreign guests and local demands -Ensure that Filini Bar and Restaurant standards are set and delivered on a consistent basis in all areas -Conduct daily preparatory meetings with the entire F&B staff -Training, supervising and guiding all new and present staff members