ساكب شعبان

Elevated from F&B Supervisor to Restaurant Manager in recognition of exemplary
performance.
Delivered bespoke VIP service, emphasising meticulous attention to detail and utmost
discretion.
Orchestrated service teams to guarantee seamless fine dining operations.
Trained staff on table etiquette, wine service, and luxury dining standards.
Optimised inventory management and cost control, achieving a 12% reduction in waste.
Consistently maintained high guest satisfaction scores and luxury service benchmarks.

Assisted passengers with check-in, boarding processes, and required documentation.
Supported VIP and special-needs passengers with exceptional care.
Resolved customer issues promptly, enhancing the overall travel experience.

Advanced from Barista to Assistant Coffee Shop Manager.
Oversaw daily coffee shop operations within a five-star hotel setting.
Facilitated personalised service for VIP guests and repeat clientele.
Administered inventory, ordering, stock rotation, and cost management.
Minimised wastage while enhancing operational efficiency.
Trained and mentored staff on service standards and upselling techniques.
Boosted beverage sales by 15% through strategic upselling initiatives.