John Fernandes

*, *******, *********,***** (West), Mumbai 400016

Res Tel #: 022******** Mobile#: 976-***-****/976-***-**** Email: a29tcm@r.postjobfree.com

Profile

A cheerful and pleasant personality with an attitude for hard work, coupled with honesty and a will to achieve. I have considerable experience in the Food and Beverage Service department working for leading group of stand alone restaurants and bars, five star deluxe hotel operations and passenger cruise liners for the last fifteen years. Hand in glove with white star service and specialty service besides having thorough exposure in other Food and Beverage outlets, such as Bars, Banquets and Room Service. A consistent performer with a proven track record of increasing revenues and streamlining workflow. Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce/maintain running costs of the unit. I would like to further enhance my capabilities, ability of delegating, people skills, leader motivations and experience and eventually achieve the leader positions in a multi-cultural environment.

Career Objective

Strive hard to climb the summit of success taking one step at a time by giving maximum revenue with minimum cost to my company with effort and a smile.

WORK EXPERIENCE AT A GLANCE Work Experience in India: 08 Yrs 06 months. Work Experience Abroad: 07 Yrs 06 Months. Total 16 Yrs of experience.

DesignationYearCompanyDepartment Senior Hotel ConsultantMarch 2011 – Till dateVainguinim Valley Resort (Chances Casino),Dona Paula, GoaEnhancing the hotel business in terms of revenue and operations by rebranding, hotel operationsFood & Beverage ManagerJuly 2010 –March 2011Hotel Marine Plaza

( Sarovar Group of Hotels) Food & Beverage Operations Corporate Beverage Manager-NationalJuly 2008 –July 2010

Pan India Foods

Solutions PVT LTD –Future Group

Beverage/Bar Operation/Purchase/Marketing

Assistant Maitre D’hôtelOct 2000 – April 2008

Cunard Cruises, United

KingdomRoom Service/Dinning Room/ Grill Rooms/ Fine Dining/ Pool/ Casual BuffetCatering Supervisor

Oct 1998 – Aug 2000

The Taj Mahal Hotel,

MumbaiCoffee Shop/ Fine Dining/ Discotheque/ Banquet OperationsIndustrial Trainee – InternSep 1997 – May 1998Ciedade de Goa, IndiaCoffee Shop/ Fine DiningTrainee Waiter

Sep 1995 – Oct 1996The Oberoi, MumbaiPersonalized Service/ Room Service

Date & place of birth Mumbai, 15th Feb 1978

Marital Status Married

Last Position Senior Hotel Consultant

Education Background

• Completed SSC from St. Joseph High School, Mumbai.

• Completed HSC from St. Xavier’s, Mumbai.

• Completed Graduation – Bachelor in Arts from Mumbai University.

• Completed Diploma in Hotel Management from I.H.M. Institute of Hotel Management, Mumbai.

• Completed Hotel Management from the Maritime Hotel Academy, Johnson & Wales University (Onboard Management Development Program), Manhattan, USA

Other Qualifications

• Completed a basic course in Computer Operations from Boston Computer Institute.

• Completed a course in MS Office Automation.

• Certificate in Food Service Management from Cunard.

• Certificate in Basic and Advanced Wine Knowledge from Cunard.

Miscellaneous Skills and Knowledge

• Well versed with the Microsoft Office (Word, PowerPoint, and Excel) MS Outlook, Internet Explorer.

• Crunch time

• Silver ware

• Info genesis

• Micros

• POS

• Shaw man’s Web MMS (Material Management Software )

Cunard University at Sea

I had the wonderful opportunity while working for Cunard to take part in various computer and classroom-based trainings while at sea. During my employment with Cunard over the years since 2000. I have successfully completed the below mentioned Personal and Professional Development courses. These courses were held onboard under direct supervision of the Hotel Services Trainer.

The certified courses completed are as follows

1. Succeeding As Supervisor

2. Motivating Employees

3. Building Strong Customer Relationships

4. Dealing with Difficult Customers

5. Achieving Personal Goals

6. Leading Effective Teams

7. Delegating

8. Time Management

9. Basic Food Safety & Hygiene

10. Successful Negotiations

11. Building a Successful Team

12. Managing Stress

Since joining the ship in Oct 2000, I have completed and achieved the certificates for the above mentioned courses which will help me in building a strong and a very effective career in the Hospitality industry.

Languages

• English (fluent)

• Hindi (fluent)

• Konkani (fluent)

• Marathi (fluent)

• Italian (conversant)

• Portuguese (conversant)

• Spanish (conversant)

• French (currently learning)

Employment History

Vainguinim Valley Resort – (Chances Casino, Dona Paula, Goa)

Position Held Senior Hotel Consultant

Duration 14th March 2010 till date

I got the opportunity to be a part of Vainguinim Valley Resort – Chances Casino, Dona Paula, and Goa).

Duties & Responsibilities –

Enhancing the hotel business in terms of revenue and operations by rebranding the hotel

Implementing and regulating SOP’S for all the concerned hotel departments.

Getting the five star classification done and retained their five star status.

Organizing various events for brand recall and to generate revenue.

To maintain the service level offered throughout the property is up to 5 star standards.

Responsible for the entire operation and assist in day to day operation of the hotel

Introducing new formats & procedures to stream line the department for better functioning.

Coordinate with the Sales team and GSA in all locations to increase room sales and with the Executive chef and F& B manager regarding F & B operations, promotions and food festival.

Activating events in terms of marketing, branding, availing sponsors, production, arranging artist line up and execution of the event.

Client Relationship Management

Ensuring maximum customer satisfaction by closely interacting with potential clients & understand their requirements and customizing the product and services accordingly based on market scenario.

Reviewing billing with clients and distributers to resolve billing concerns or errors as quickly as possible and ensuring that final billing is accurate and reviewed in a timely fashion.

Man management/Training

Imparting training on issues pertaining to Customer Satisfaction, Service Excellence and Teamwork to all mid level managers and nominated staffs.

Conducting training workshops to achieve optimum Guest satisfaction & employee productivity and to Increased Food & Beverage sales.

Enhancing the staff morale and productivity by introducing “Award & Recognition policies/Systems”.

Achievements

Increased hotel monthly sales in terms of revenue up to 15% and decreased 20% of food cost.

Have developed an excellent PR and very good relations with the entire liquor industry nationally and the Excise Officers all over Goa

Have made Annual Tie- Ups with beverage and liquor companies, segment wise worth 9

Lakhs.

Organizing and executing GOA BEACH FESTIVAL 2011 in the property

Got the work done required for five star classification and retained the five star status by

Maintaining all the departments and the property as per five star standards.

• Hotel Marine Plaza – ( Sarovar Group of Hotels )

Position Held Food & Beverage Manager

Duration 23nd July 2010 to 8th of March 2011

I had the opportunity to be a part of Hotel Marine Plaza –(Sarovar Hotels) overlooking and managing six F & B outlets such as Bayview (Coffee Shop), Oriental Blossom (specialty Chinese restaurant), Geoffrey's –( The Pub), SIN- (The Pastry Shop ),Room Service & Mini Bar, Banquet Halls such as The Allamanda terrace, Plaza Room and Meeting Room 3 & 4 .

Duties & Responsibilities

To maintain a profitable department, regarding the prices charged for all f & B products portfolio.

To maintain the service level offered throughout the property in all F&B outlets is up to the 5 star standards.

Make good relation with HR department to ensure that all staff issues, recruitment, promotion and discipline, are addressed and must strive to maintain low staff turnover as possible.

Inspection of all the outlets set up.

Responsible for the entire operation and assist in day to day operation to Food and Beverage Manager.

Allocation of duty on daily basis for all the managers, executives & staff.

Introducing new formats & procedures to stream line the department for better functioning.

Taking the responsibilities of guest problems of F&B operation and solving it.

Taking responsibility for monitoring inventory and orders.

To keep product knowledge up to date for F & B staff.

Responsible for organization and controlling of F&B events.

Responsibility for increasing revenues of the restaurant, assisting in planning and organizing events and general management of the team.

Coordinate with the Sales team & Executive chef regarding F & B operations, promotions and food festival.

To understand menu design & pricing methods according to markets & concepts.

To maintain professionalism & values at personal as well as professional standards.

To keep the product & service knowledge up to date to whole staff.

Activation of liquor promotions in all the outlets and bars

Client Relationship Management

Ensuring maximum customer satisfaction by closely interacting with potential clients & understand their requirements and customizing the product and services accordingly based on market scenario.

Reviewing billing with clients and distributers to resolve billing concerns or errors as quickly as possible and ensuring that final billing is accurate and reviewed in a timely fashion.

Man management/Training

Imparting training on issues pertaining to Customer Satisfaction, Service Excellence and Teamwork to all mid level managers and nominated staffs.

Conducting training workshops to achieve optimum Guest satisfaction & employee productivity and to Increased Food & Beverage sales.

Enhancing the staff morale and productivity by introducing “Award & Recognition policies/Systems”.

Achievements

Increased monthly F & B sales in terms of revenue up to 20% and decreased 7% of food cost.

Have developed an excellent PR and very good relations with the entire liquor industry nationally and the Excise Officers all over Mumbai

Have made Annual Tie- Ups with beverage and liquor companies, segment wise worth 10 lakhs

Have successfully organized and executed food and beverage promotions and food festivals out of which some had to be extended on public demand generating excellent revenue and great footfalls, special nights with Black Label and Chivas with live performances, inviting Celebrities and famous personalities getting media coverage for the same.

Had organized and executed a flawless X-MAS and New Year’s Ball.

Delivered an overall 20% growth towards the yearly Food & Beverage budget.

Achieved highest F & B day sale in the month of November 2010 since the last fifteen years and since the existence of Hotel Marine Plaza.

• Pan India Foods Solutions PVT LTD –Future Group

Position Held Corporate Beverage Manager-National

Duration 2nd July 2008 to 1st July 2010

I had the opportunity to be a part of Pan India Foods Solutions PVT LTD- Future Group overlooking and managing Bars of 24 outlets of 7 different brands such as, Spaghetti Kitchen (Italian ) , Noodle Bar ( Oriental), Bombay Blue (Multi- Cuisine), Copper Chimney (Indian), Penne (Mediterranean)), Purple Rain (Lounge) and Coffee Beans & Tea Leaves (Café).

Duties & Responsibilities

Operation Management

Making successful new and renewing National Annual Tie- Ups with beverage and liquor companies

Make good relation with HR department to ensure that all staff issues, recruitment, promotion and discipline, are addressed and must strive to maintain low staff turnover as possible.

Inspection of all the bar set up, ensuring bar inventories are in order and ensuring availability of bar stocks at all given time in all the outlets.

Responsible for the entire bar operation and assist in day to day operation to General Manager

Allocation of duty on daily basis for all the managers, executives & staff.

Introducing new formats & procedures to stream line the department for better functioning.

Taking the responsibilities of guest problems of F&B operation and solving it.

To keep product knowledge up to date for Bar staff

Responsible for organization and controlling of Beverage events.

Responsibility for increasing revenues of the restaurant by increasing beverage sales in terms of a beverage promotion or an event

Coordinate with the Sales team & Executive chef regarding the bar promotions and food & beverage combos.

To understand menu engineering (design & pricing methods) according to markets, concepts and beverage cost.

To aggressively push bar sales by setting, day to day monitoring and ensuring the achievement of the monthly beverage sales targets of all outlets and making monthly budgets for all the outlets.

Planning and executing all liquor and beverage promotions ensuring incremental beverage sales after the promotions.

To ensure all the FLR registers and all legal bar documents are up to date at all given times

To maintain a profitable department, regarding the prices charged for all beverage products portfolio.

To ensure all new and renewal of liquor license are in place and proper order in each and every outlet.

Activation of liquor promotions and events in all the and bars all over India

Client Relationship Management

Ensuring maximum customer satisfaction by closely interacting with potential clients in the liquor industry & understand their requirements and customizing the product and services accordingly based on market scenario.

Reviewing billing with clients and distributers to resolve billing concerns or errors as quickly as possible and ensuring that final billing is accurate and reviewed in a timely fashion.

Man management/Training

Imparting training on issues pertaining to Customer Satisfaction and beverage service, standard bar operating procedures, Service Excellence and Teamwork to all mid level managers and nominated staffs.

Conducting training workshops to achieve optimum Guest satisfaction & employee productivity and to Increased Beverage sales.

Enhancing the staff morale and productivity by introducing “Award & Recognition policies/Systems”.

Achievements

Increased beverage sales up to 18% and decreased 12% of beverage cost over the last two years in a company which was a predominately food selling company.

Have developed an excellent PR and very good relations with the entire liquor industry nationally and the Excise Officers all over Mumbai

Have made an National Annual Tie- Ups with beverage and liquor companies, segment wise worth 1 core and 20 lakhs

Have successfully organized and executed liquor events and special nights with Bacardi and Chivas with live performances, inviting Celebrities and famous personalities getting media coverage for the same.

Was part of the opening team and have personally set up five different bars in their respective outlets in five different formats along with our in house interior designer Mrs. Payal Chopra and her project team .(Bombay Blue Andheri’, Spaghetti Kitchen Nariman Point, Spaghetti Kitchen POWAI, Purple Rain Sobo Central and Copper Chimney Oberoi’ Mall

• Cunard Cruise Line Limited

Position Held Assistant Maitre D’hôtel

Duration 30 Oct 2000 to 6 April 2008

I had the opportunity to be a part of this world-renowned ocean liner. Queen Mary 2 is the largest ocean liner ever built with the capacity of 2650 passengers rated 6 stars deluxe. It has 10 restaurants, 13 bars including 4 grill restaurant and a 24-hour coffee shop serving international cuisine. Prior to that, I started as a Waiter onboard the Queen Elizabeth 2 and gradually worked my way to Assistant Maitre D’hôtel with the help of my knowledge and skills.

Duties & Responsibilities

Overall supervision of a section of the Main dining room seating 1200 covers in one single sitting.

Responsible for the performance of the entire dining room team.

Conducting briefings and musters for the Headwaiters, Food & Beverage Supervisors and wait staff.

Organizing and conducting training on job related topics.

Organizing the seating arrangements for both the sittings with regards to table movements and special requests.

Attending all meetings with senior management regarding manning, performance and service issues.

Administration duties with regards to organizing onboard restaurant manning, performance appraisals, and food and beverage ratings reflected on guest comment cards.

Supervision of restaurant cleanliness and hygiene with regards to the maintenance as per the USPH (United States Public Health) standards and organizing the galley rounds.

Achievements

Achieved highest marks during the course and examination of White Star Academy on board RMS Queen Elizabeth 2, Cunard Line Limited.

Promoted from Waiter to Supervisor

Promoted from Supervisor to Headwaiter

Promoted from Headwaiter to Assistant Maitre D’hôtel

• The Taj Mahal, Mumbai

Position held: Catering Supervisor

Duration: 12th October 1998 till 11th August 2000

This is an exclusive 5 star property situated at the shores of Mumbai near the historical Gateway of India. It boasts of world-class service in both the old and the new wing. Comprising of over 500 rooms and suites, the hotel has earned various awards and accolades during the years and is rated as one of the top hotels in Mumbai. It is also on the list of The Leading Hotels of The World. I started with The Taj Mahal as a trainee waiter and eventually promoted to a Catering Supervisor.

Duties and Responsibilities

1. Responsible for service of food and beverage

2. Billing and cash handling

3. Night audit reports

4. Restaurant Reservations

5. Scheduling of Staff

6. Musters and briefing

7. Overlooking requisitions, stock taking and inventories.

8. Administration duties

• Cidade de Goa, India

This is an exclusive property in capital of Goa. Located on the foot of the hill overlooking the Arabian Sea, it has over 150 rooms and suites. It has various restaurants and bars and caters mainly for the European and English clientele.

Position Held: Industrial Trainee, Internship

Duration: 16th September 1997 till 17th May 1998

Duties and Responsibilities

1. Internship provided by the IHCTM, Institute of Hotel Management

2. Worked for all food and beverage outlets emphasizing on service management

3. Worked in the kitchen and production.

4. Attending trainings

5. Worked for Housekeeping and Front Office

• The Oberoi Towers & Hotel, Mumbai (Now the Trident, Mumbai)

Mumbai

Position Held: Trainee Waiter

Duration: 01st September 1995 till 15th October 1996

Duties and Responsibilities

1. This was my first assignment for the hospitality industry.

2. Responsible for efficient service of food and beverage

3. Assigned to banquets

Stipulated Courses Completed

o Fire Fighting and Prevention

o Elementary First Aid

o Personal Survival Techniques

o Personal Safety and Social Responsibility

Overall Capabilities & Responsibilities

• Ability to ensure smooth operations of daily service.

• Work in accordance with programs, policies and procedures, and that the hotel standards are met accordingly.

• Create training programs for the staff.

• Storeroom, food and general requisition as per the requirements.

• Experience of working in various themes of food & beverage like fine dining, casual dining, nightclubs, and Conference and Banqueting.

• Ability to work on the Shaw men, POS, Micros and Info genesis, Crunch time, Silver where which are being used as Point of Sales and in-store ordering systems in all the Food & Beverage outlets at Hotel Marine Plaza, Pan India ,The Taj Mahal, RMS Queen Mary 2 and Queen Elizabeth 2.

• Administration duties like trainings, inter-department mail correspondence, budgeting etc.

Achievments

o During my time with Cunard, I had the opportunity to visit 87 cities in 34 countries and thoroughly experience the culture and local knowledge.

o Awarded the best “Bartender” certificate during the “Bacardi Promotion Nite” held at the Indigo Restaurant, Mumbai

o Worked with the Marriot Goa” to practice bartending, and included twirling and flaring at the Ozone Bar. My experience and ability to conjure up new cocktails gained me this opportunity.

References

Mr. Nitin Nagrale Mr. Sanjay Malkani Mr. Berzin Master

Director Purchase Head of Production Corporate Food & Beverage

Sofitel, BKC Pan India Foods Solutions Sarovar Hotels

Kandivali (E) Marol, Andheri (E) Nariman Point

Tel: 986-***-**** Tel: 982******* Tel: 962-***-****

Hobbies

o Played football at district level (1st Division) for the Goan Sporting Club.

o Taken active part in Athletic events and winning prizes at various sporting events

o Member of local music band and performed solo’s.

o Enjoy traveling, trekking, outdoor sports, reading and music.

Thanking You

John Fernandes

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