Curriculum Vitae

James Francis

Assistant Venue Manager F&B

St. Regis Saadiyat Island Abu Dhabi

P.O. Box: 54345

Abu Dhabi, UAE

Tel: +971-*-***-****

Mobile: +971-**-***-****

acpo4t@r.postjobfree.com

acpo4t@r.postjobfree.com

Objective: To secure a tangible and responsible position in a reputed progressive organization enables me to

develop and contribute my potential.

Career Achievement

:

• Won Employee of the Year “Global Personalization @ Starwood” for the Year of 2014

• Won Employee of the Month “Global Personalization @ Starwood” for the month of November 2014.

• Nominated for Leader of the Quarter 2014.

2014 Results

•

Revenue: 41.07% Increase Vs Last Year and 4.10% Increase Vs Budget

Profit: 140.40% Increase Vs Last Year and 69.51% Increase Vs Budget

Guest Satisfaction: 5% Increase Vs Last Year

LQA Result: 98%

Employee Satisfaction: 5% Increase on Leadership and 10% Staff engagement

• 55 &5th The Grill Best Steak House of the Year 2012 in Abu Dhabi by Timeout Abu Dhabi and Best New

Steak House by BBC News at St. Regis Saadiyat Island.

• Participated with our Team and Won by Gold medal for “Best Table Display Award” in Black Box

(MLA) Competition in Dubai 2008 represent for Jumeirah Beach Hotel.

Job Experience

July 2012 Till to Date Working as an Assistant Restaurant Manager in Pools and Beach Operations at

:

St. Regis Saadiyat Island Abu Dhabi by Starwood Group.

• In Charge of daily operations and Reporting to Pools & Beach Operations Manager.

• Leading and Managing 32 Line staffs, 6 Bartenders and 4 Supervisors.

• Handle 4 Pools, 10 Private Cabana and Beach for 377 Room Guests and Non Resident guest.

• Responsible for 1 Beach Bar and 2 Pool bar.

• Pleases customers by providing a pleasant Dining/Leisure experience.

• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget;

scheduling expenditures; analyzing variances; initiating corrective actions.

•Responsible for monthly productivity, P&L analysis, up selling analysis and menu engineering.

• Maintaining GEI Score (Guest Experience Index).

• Responsible for updating FOE (Foundation of Excellence).

• PMP (Performance Management Process) Mid year and Yearly for supervisor and Line staff.

• Holiday Critique/Vacation Planner.

• Assist Operation Manager for CAPEX’S Projects.

• Handled asset counting for food and beverage department.

• Ensure that regular in house training is offered to all staff on the product, food & beverage.

• Assist in completing the required daily, weekly and monthly reports

•Conduct monthly staff communication meetings and provide a summary with issues / solutions to EAM Food

and Beverage and Human Resources.

•To attend Daily Food and Beverage Meeting and One to One with Operation manager/ EAM Food and

Beverage for operational follow up.

•Create an atmosphere where each associates can work as a team member with clear goals and high

standards that benefits profit to everyone.

• To maintain a high standard of personal appearance and hygiene at all times.

• Create and innovate new ideas and promotion to generate revenue and better guest

experience.

• Take action plan to increase the guest satisfaction and generate revenue/profit by

comparing previous years and months.

• Guide, direct, and train the staff.

• Contact guests for any negative rating on online surveys to express apology and to

have more detail about the situation to have action plan.

• Probation review and once month chat with new associates to know about their

wellbeing with venue, hotel, transport, training, food and team.

• Responsible to handle Day passes, private cabana reservations and enquiries.

• Arrange snag list for maintenance and repair of equipment and other services.

November 2011 June 2012 Worked as a Food and Beverage Supervisor in 55&5th the Grill, Fine

:

Dining Restaurant, Pre Opening Team of St. Regis Saadiyat Island Abu Dhabi by Starwood Group.

• Responsible for the restaurant 60 indoor cover and 40 outdoor seating and 40 pre and post mea lounge.

• Ensuring that the service level & set performance targets are maintained.

• Handled Wines (Stock/Sale/Wine Dinner) with Head Sommelier.

• Handling guest complaints and requests.

• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure

that the outlet is adequately equipped.

• Handling reservation on request.

• Supporting colleagues to increase team work to achieve common goal.

• To carry out monthly, quarterly, bi yearly, yearly inventory of operating equipment.

• Create an atmosphere where each person can work as a team member with clear goals and high

standards that profit to everyone.

• Assess training needs of all subordinate colleagues.

• To maintain a high standard of personal appearance and hygiene at all times.

• Have very good interaction with other departments.

• Create and innovate new ideas and promotion to generate revenue and better guest

experience.

• Performs routine checks on hygiene, cleanliness and functionality of general operational

equipment’s.

• Build a personal but professional relation with guests to increase loyalty.

November 2007 September 2011: Worked as a Restaurant Supervisor in “Carnevale Restaurant”

Italian Fine Dining in Jumeirah Beach Hotel.

• Ensuring that the service level & set performance targets are maintained.

• Handling guest complaints and requests.

• To conduct and assist Stewarding Manager in monthly inventory checks on all operating equipment and

supplies.

• Handling reservation on request and conduct daily pre shift briefings.

• Train the trainer, motivating & train Associates for high productivity.

• Supporting colleagues to increase team work to achieve common goal.

• To control the requisitioning, storage and careful use of all operating equipment and supplies.

• Responsible for stocks, reduce expense and take inventory every month with an internal stock

taker.

• Create an atmosphere where each person can work as a team member with clear goals and high

standards that profit to everyone.

• To maintain a high standard of personal appearance and hygiene at all times.

• Have very good interaction with other departments.

• Create and innovate new ideas and promotion to generate revenue and better guest

experience.

• Communicate to the restaurant manager for every relevant information pertaining colleague’s

welfare and guest’s satisfaction.

• Performs routine checks on hygiene, cleanliness and functionality of general operational

equipment’s.

• Build a personal but professional relation with guests to increase loyalty.

February 2007 November 2007 Worked as a Restaurant Captain in Danat Resort Jabel Dhanna Abu

:

Dhabi by National Corporation for Tourism Hotels, Member of Preferred Hotel and Resorts.

• Responsible for All Day Dining Restaurant with 120 indoor and 80 outdoor cover.

• Responsible for billing and Train the staff.

• Responsible for stocks, reduce expense and take inventory every month with an internal stock

taker.

• Ensuring that the service level & set performance targets are maintained.

• Build a personal but professional relation with guests to increase loyalty.

• To maintain a high standard of personal appearance and hygiene at all times.

August 2006 February 2007 Worked as a Pre Opening Team Restaurant Captain with in Coco Palm

:

Bodu Hithi Resort & Spa Maldives, Member of small luxury hotel by Sunland group of Hotel Maldives.

• Mainly responsible for All Day Dining restaurant with 160 indoor and 100 outdoor cover.

• Also assist other venues to have smooth opening.

• Responsible for wines for All Day dining restaurant, daily briefing, Training, Inventory.

August 2004 June 2006 Worked as a Senior Waiter with Paradise Island Resort, Republic of Maldives

:

by Villa Group of Hotel.

July 2003 July 2004 Worked as Waiter with Taj Residency Vadodara, India by Taj Group of Hotels

:

Technical Qualification

2008 : Passed WSET Level 2 Training in Emirates Academy in Dubai by

Jumeirah Group.

: Certified Task Trainer by Jumeirah Beach Hotel & St. Regis Saadiyat Island

Abu Dhabi.

: 7 Habits of Highly Effective People.

: Certified FOE (Fundamental of Excellence) With Jumeirah Beach

Hotel.

2012 : BI (Behavior Interview) Certified By Starwood for Recruitment.

2000 2001 : Diploma in Hotel Management from Naipunnya

Institute of Management and Information Technology [NIMIT]

Thrissur, Kerala, India.

Educational Qualification

1998 2000 : Plus Two (Higher Secondary).

Personal Information

Name : James Francis

Father’s Name : Mr. Francis (Late)

: May 28th, 1983

Date of Birth

Sex : Male

Nationality : Indian

Marital Status : Married

Permanent Address : James Francis

Chirayath House

P.O.Vadama

Kaduppukara, PIN 680732

Thrissur Dist., Kerala, India

Tel: +91-480-******* (India)

Passport Details : No: J8106790 Place of Issue: Cochin/Kerala

Issued Date: 10/10/2011 and Expiry Date: 09/10/2021

References

Mr. Naman Schwarz Mr. Giuseppe Losciale

Operations Manager F&B, Pools and Beach Director of Food & Beverage

St. Regis Saadiyat Island Abu Dhabi St. Regis Saadiyat Island Abu Dhabi

Mobile: +971-**-***-**** Mobile: +971-**-***-****

Email: acpo4t@r.postjobfree.com Email:

acpo4t@r.postjobfree.com

Declaration

I hereby declare that all details given above by me are true to my knowledge and belief.

Date: May, 2015

Place: Abu Dhabi. James Francis

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