Denial Abnes-Restaurant Manager Portfolio
Denial Abnes-Restaurant Manager Portfolio
16+ years of excellence in restaurant and hotel management across international markets. Transforming hospitality experiences through strategic leadership and operational innovation.
Passionate hospitality leader with a proven track record of transforming operations, building exceptional teams, and delivering unforgettable guest experiences across diverse markets.
Watch this short video to learn more about my passion for hospitality and my approach to leadership.
“Great hospitality is not just about service—it’s about creating moments that guests remember long after they leave. Success comes from empowering teams to exceed expectations every single day.”
With over 16+ years of experience spanning four countries, I’ve dedicated my career to excellence in hospitality management. My journey began in India and has taken me across international markets including Kuwait, UAE, and Canada.
I specialize in operational leadership, team development, and strategic planning. My approach combines data-driven decision making with a deep understanding of guest psychology and cultural nuances across different markets.
From spearheading hotel pre-openings to navigating the challenges of a global pandemic, I thrive on transforming complex challenges into success stories. My goal is always to build resilient operations and mentor teams that deliver exceptional service, no matter the context.
Strong base in guest relations, F&B operations, and front-of-house service.
Skilled in staffing, training, and boosting team performance.
Hands-on knowledge of cost control, menu planning, and service flow.
Extensive knowledge of foodborne illness prevention, HACCP, and kitchen hygiene.
Trained in responsible alcohol service, guest safety, and regulatory compliance.
Practical understanding of workplace safety and risk management.
Confident in handling hazardous materials and ensuring safe back-of-house practices.
Oversaw daily operations and staff activities in a high-volume restaurant, ensuring compliance with health, safety, and quality standards while fostering a positive dining experience.
Managed daily operations, ensuring seamless service and high standards of quality. Developed and implemented strategies that significantly boosted sales, even during the COVID-19 pandemic.
Led the pre-opening and reopening team, overseeing interior design, staffing, and procurement. Developed budget forecasts and established operational workflows for the newly opened resort.
Directed all hotel operations, including guest services, housekeeping, and F&B departments. Implemented cost-control measures that improved profitability without compromising guest satisfaction.
Provided exceptional front-desk service, managing check-ins, check-outs, and guest inquiries. Resolved guest issues promptly to ensure a positive experience.
Supported the F&B Manager in overseeing restaurant, bar, and banquet operations. Contributed to menu planning and pricing strategies.
Managed a high-volume resort restaurant, focusing on operational efficiency and customer satisfaction. Trained and mentored a team of servers and kitchen staff.
Supervised dining room staff to ensure excellent service delivery. Handled guest complaints and provided on-the-floor support during peak hours.
A comprehensive skill set built through years of hands-on experience in diverse hospitality environments across international markets.
Spearheaded the complete pre-opening phase, from interior design concepts and staffing to purchasing and comprehensive budget forecasting, ensuring a successful and seamless launch.
Pioneered innovative service delivery methods during the pandemic, maintaining business continuity and customer relationships by introducing car dining and forging strategic delivery partnerships.
Led operational improvements for a newly opened restaurant, implementing strategic changes to boost sales and operational efficiency.
Demonstrated exceptional performance by consistently surpassing monthly sales targets for three consecutive months at Pizzabar in Threesixty Mall, significantly contributing to revenue growth.
As General Manager, I engineered a multi-faceted strategy to drive revenue and market presence. By forging strategic alliances with key OTAs and TMCs, and launching targeted promotional campaigns, I significantly boosted both room occupancy and F&B sales.
Ready to discuss opportunities in hospitality management? I’d love to hear about your projects and explore how we can work together.
