Ali Nisham

• Oversee multi-outlet operations including All-Day Dining, In-Room Dining, and Beach Bar, Events and Italian Bistro driving USD 5.4M annual revenue and delivering consistently high guest satisfaction.
• Lead and mentor a team of 24, cultivating a performance-driven culture centered on efficiency and service excellence.
• Elevated breakfast satisfaction scores from #12 to #3 brand-wide through proactive guest feedback analysis and targeted service improvements.
• Implemented data-driven operational strategies to streamline workflows, reduce bottlenecks, and increase profitability.
• Developed and led comprehensive beverage training programs in wine, spirits, and mixology, boosting team skill levels, guest engagement, and upselling results.
• Recognized for transforming All-Day Dining service quality, resulting in promotion to Restaurant Manager and measurable improvements in guest experience.

• Shift Leader: Led the team and provided guidance throughout service in the absence of managers.
• Served as Department GXP (Marriott International, Guest Experience Platform) Champion.
• Tracked Guest Satisfaction Surveys (GSS), analyzed results, and created training and development programs to enhance service skills and guest engagement.
• Conducted self-audits and trained the team to comply with Forbes and LQA standards.
• Acted as Department Beverage Training Coach, organizing and delivering sessions on liquor knowledge, wine knowledge, suggestive upselling, and intent to recommend.
• Organized department events and functions such as Mid-Autumn Festival, Chinese New Year, and Dim Sum Brunches; coordinated with other departments to secure all necessary items, accessories, and operational equipment.
• Managed team schedules, prepared vacation planners, maintained attendance records, and updated data in the FusionHR program.
• Analyzed departmental Profit & Loss reports, prepared justifications, and created action plans to enhance profitability.
• Wrote and discussed Employee Performance and Development Reviews, planned and organized learning opportunities to further develop employees’ skillsets

• Prepared beverages, created recipes, and delivered high-quality beverage service.
• Served as Department GXP (Marriott International, Guest Experience Platform) Champion, overseeing guest feedback tracking and improvement initiatives.
• Acted as Department SCM (Supply Chain Management) Champion; created recipe codes, analyzed cost and variance issues, and supported procurement processes.
• Participated in multiple Behind the Bar programs with mixologists from the World’s Top 100 Bars, gaining advanced knowledge of techniques, liquor profiles, and guest engagement strategies.
• Trained junior bartenders in classic cocktail preparation, product knowledge, and luxury service standards, contributing to consistent positive guest feedback.
• Developed seasonal beverage menus and promotional pairings, driving increased sales and enhancing the guest experience

• Promoted from Food & Beverage Attendant to Head Bartender, later assuming responsibilities at the level of Assistant Restaurant Manager, in recognition of exceptional performance, strong leadership skills, and a proven ability to drive guest satisfaction and beverage program excellence at The Ledge, a modern Australian BBQ-themed Michelin-starred concept at Waldorf Astoria Maldives.
• Managed beverage inventory, OS&E supplies, and cost controls to achieve monthly revenue and profitability targets.
• Created signature cocktails and mocktails, maintaining luxury brand standards and enhancing the guest experience.
• Maintained and curated a 300+ label wine list, overseeing selection, storage, and food pairing recommendations.
• Acted as Outlet Sommelier in the absence of the dedicated sommelier, delivering premium wine service.
• Trained and mentored bar staff in mixology, presentation, wine knowledge, and upselling techniques, strengthening team expertise and guest engagement.
• Supported the Restaurant Manager with Profit & Loss analysis, SWOT reporting, and operational planning.
• Planned and conducted regular training programs to elevate service quality and drive guest satisfaction.

• Crafted innovative cocktails and delivered a high-end bar experience tailored to luxury guests.
• Maintained exceptional service standards in a premium resort environment, consistently exceeding guest expectations.
• Designed and prepared signature cocktails and curated premium beverage menus aligned with brand standards and guest preferences.
• Assisted the sommelier with wine pairing dinners, providing recommendations and supporting flawless execution of premium guest experiences.
• Supported the maintenance and organization of an extensive 5,000-bottle wine inventory, ensuring optimal storage and selection.
• Maintained expertise in spirits, wine pairings, and mixology techniques, enhancing guest satisfaction and driving increased beverage revenue

• Delivered outstanding guest service, ensuring smooth and efficient beverage operations.
• Assisted with inventory control, stock replenishment, and daily bar management tasks.
• Learned the craft of mixology through first-hand experience, developing a solid foundation in classic and contemporary cocktail preparation.
• Relieved bartenders during leave and days off, independently managing the bar to maintain seamless operations.
• Provided personalized recommendations and interactive bar experiences to build guest loyalty and encourage repeat visits.
• Utilized suggestive selling techniques to consistently exceed beverage sales targets while maintaining a sophisticated and engaging atmosphere.

• Provided personalized in-villa dining experiences for VIP guests in a luxury resort setting.
• Ensured high standards of food presentation, service quality, and guest satisfaction.
• Managed simultaneous orders across multiple villas and suites, maintaining accuracy, efficiency, and seamless coordination with kitchen and service teams.
• Proactively handled special requests, dietary restrictions, and VIP setups, consistently enhancing guest satisfaction and operational efficiency.
• Assisted in the setup and service of destination dinners, beach barbecues, and private celebrations, delivering memorable dining experiences in unique locations.
• Supported the execution of weddings and special events, coordinating with culinary, service, and events teams to ensure flawless service and guest satisfaction

Completed comprehensive theoretical and practical training across core hospitality departments, including Food & Beverage Services, Food & Beverage Production, Housekeeping, and Guest Services.

Areas Studied:

• Food & Beverage: Bar operations, restaurant service, and in-villa dining.
• Culinary: Hot kitchen, cold kitchen, butchery, and pastry preparation.
• Housekeeping: Laundry operations, room service, and linen handling.
• Guest Services: Reception, telephone operations, valet service, and butler services.