Our Restaurant Consulting Team

Our team expertise comprises of specialists from different domains

• Our Architects are hospitality designer specialists capable of building designs and highly detailed drawings that are functional, safe, sustainable and aesthetically pleasing.
• Our Kitchen Designers are specialists in illustrating a detailed plan for the visual look of kitchen spaces for their clients including the colour, lighting, cabinets, floor coverings, appliances, work spaces and the whole kitchen layout.
• Our Chefs are with International Exposure responsible for all kitchen produce, to co-ordinate the distribution of tasks amongst the team ensuring timely work progress. They prepare all the menus in co-operation with the Restaurant Manager and check customer satisfaction levels by exercising a presence in the restaurant at meal times.
• Our Food and Beverage Controllers are accurate in timely reporting of finances by achievement of systems and controls that flows easily without disrupting the operation of the food and beverage facility.
• Our Contractors are responsible for work in restaurant maintenance and operations; overseeing issues such as repairs and renovations, hire and train their technical staff.
• We have tie-ups with Licensing Agencies.
• Our Hospitality Trainers are unique combination of practical experience, excellent communication skills and positive customer service attitude. They are responsible for creating training tools, operations manuals, delivering training programs on hospitality operations and customer service with special emphasis on proper work techniques and practical skills in work settings.
• Our Recruitment Specialists are responsible for screening, interviewing and placing appropriate candidates as well as keeping up to date on local hiring laws and regulations.
• We have tie-ups with best in market Suppliers.
• Our Operation Heads are highly focused personnel with excellent communication and revenue management skills with experience of budgets, P&Ls and forecasting and possessing a work ethic of overall management of the operations of the restaurant by sharing skills, knowledge, resources and networks with colleagues.