Yara El hassanieh

▸ Oversee full venue operations including F&B service, event coordination, budgeting, stock control, and financial reporting
across a high-footfall riverside venue.
▸ Lead end-to-end event planning and execution for private hire, corporate functions, and seasonal events — managing client
briefs, logistics, supplier coordination, and on-the-day delivery.
▸ Drive commercial performance by analysing revenue data, identifying upselling opportunities, and implementing cost
reduction strategies without compromising service quality.
▸ Recruit, onboard, and performance-manage front- and back-of-house teams, fostering a high-engagement culture with low
staff turnover.
▸ Negotiate contracts and manage relationships with suppliers, event clients, and external stakeholders to secure best value
and sustained partnerships.
▸ Ensure full compliance with health & safety regulations, licensing law, and company policies through regular audits, risk
assessments, and staff training.
▸ Resolve complex operational issues in real time, maintaining composure and service standards across both day-to-day
operations and peak event periods.

▸ Supervised planning and on-site execution of corporate conferences, private dining experiences, weddings, and networking
events for groups of up to 200+ guests.
▸ Served as the primary client point of contact on event days, managing last-minute changes, VIP requests, and ensuring
smooth guest journey from arrival to close.
▸ Directed, briefed, and delegated tasks to front-of-house event teams, maintaining premium service standards throughout
all functions.
▸ Managed room configuration, AV setup, table layouts, and décor in line with client specifications and hotel brand standards.
▸ Coordinated seamlessly across kitchen, housekeeping, and senior management to align multi-departmental logistics and
resolve issues proactively.
▸ Maintained accurate event documentation including function sheets, BEOs (Banquet Event Orders), and post-event reports
for continuous operational improvement.
▸ Delivered high-quality food and beverage service adapted to group sizes, dietary requirements, and service schedules.

▸ Delivered exceptional front-of-house service to 200+ covers per shift during peak periods, consistently maintaining guest
satisfaction standards.
▸ Trained and mentored junior floor staff, contributing to service consistency and team cohesion.
▸ Drove upselling through in-depth knowledge of 100+ menu items, confidently guiding guests to tailored dining
recommendations.
▸ Managed POS & CRM system efficiently, processing 50+ orders per hour with full accuracy and attention to detail.

▸ Supported business development and sales pipeline activity, contributing to client acquisition and account growth
strategies.
▸ Prepared compelling proposals, contracts, and stakeholder presentations to support commercial negotiations.
▸ Acted as the key liaison between clients and internal project teams, ensuring clear communication and timely delivery.

▸ Conducted rigorous data analysis and quality control procedures to uphold laboratory standards and accuracy of results.
▸ Supported ongoing experimental research and produced detailed reports for clinical and administrative use.