Service Food
Resume:
Adeolu Love Asiyanbi
Port Harcourt, River State, Nigeria
Tel: +234-08138409279
Email: **************@*******.***, **************@*****.***
Skype address: asiyanbi.adeolu.love
OVERVIEW
Schedule servers, bartenders and other food employees. Increase level of guest satisfaction by delivering of an improved product through employee development, job engineering and quality image. Ensure compliance with business operations and legal regulations. Assigns kitchen staff to cooking and preparation tasks and determined service standards for personnel. Maintain food and equipment inventories, and keep inventory records. Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. Recruit, hire, and supervise staff. Enforce regulations on health and safety. Handle customer and employees complains, Lead, teach, coach and inspire a team of up to 20 staff, including food and beverages supervisor. Conduct daily inspections of all Food and Beverage areas and kitchens on a daily basis to ensure cleanliness and compliance with local health/sanitation codes, including appropriate training in accordance local legislation. Attend and lead any required meetings including Department Head meetings, weekly Food and Beverage division meetings and stewarding meetings, Play an active role in the recruitment, orientation, training and scheduling of all colleagues and supervisors. Monitor and strive to exceed budgetary guidelines for operating supplies and labor
Provide support and direction to the team of leaders within department with respect to performance management and continuous learning,
PROFESSIONNAL EXPERIENCE
FOOD SERVICE MANAGER
Golden Tulip Hotel International -
Nigeria
2011 to Present
Port Harcourt, River State. Nigeria. 2011 till Date
Property: (4* Hotel Brand, Capacity of 203 Rooms with 4 Restaurant, Bar))
Responsible for managing the day to day food &beverage operations in a professional manner. While continually exceeding guest expectations. Ensure all customers are provided with outstanding service; Ensure kitchen, restaurant, and bar operations are opened and closed according to policy; Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms; Responsible for food hygiene, and health and safety issues
Assists in leading the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service, and Banquets/Catering, where applicable. Oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. Ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department. Delivers products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment.
FOOD SERVICE SUPERVISOR
Protea Hotel Garden City -
Port Harcourt Nigeria
2009 to 2011
Property: (4* Hotel Brand, Capacity of 250 Rooms with,4 Restaurant, 2 Bar)
Maintain standards of food & beverage quality and guest service quality. Coach, train and manage employees within the hotel’s organization structure. Achieve budgeted revenues & expenses and maximize profitability related to the food & beverage department
Contribute to the profitability and guest satisfaction perception of other hotel departments. Implement & maintain local and national sales / marketing programs. Increase level of guest satisfaction by delivering of an improved product through employee development, job engineering and quality image
Ensure compliance with business operations and legal regulations. Market the food & beverage outlets, develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentation within corporate guidelines to meet / exceed sales and financial goals and objectives.
ASSISTANT FOOD SERVICE SUPERVISOR
Sheraton Gambia Hotel Resort and Spa – Brufut Height, The Gambia
2007 to 2009
Property: (5* Hotel Brand, Capacity of 296 Rooms with 4 Restaurant, 2 Bar)
Perform all necessary tasks to service food & beverage according to the standard of performance manual of the hotel. Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests. Practice good customer relations and attend to customer complaints and queries satisfactorily. Ensure the Outlet is set-up for service and supervise for a smooth operation
Direct and supervise the service team to ensure that all duties are performed as per standards. Ensure that all employees have received adequate training to perform their duties. Ensure proper organization, planning and control of supplies and maintain concise record of all beverage stock in order to ensure that the required is available. Ensure minimum wastage, breakage and spoilage. Actively use up selling techniques bye exceeding guest expectations and to increase revenue.; Responsible for ordering supplies, and inventory control and establishing relationship with suppliers ensuring the business receives competitive terms; Responsible for food hygiene, and health and safety issues; Responsible to assist in menu planning, development and meal specials; Ensure all kitchens and eating areas are organized and maintain a high level of cleanliness; Provides leadership and guidance to all team members; Ensure proper cash management controls are followed by all food & beverage staff members, as per policy; Responsible for food
EDUCATION
Association of Chartered Certified Accountants (ACCA) July 2006.
Informational Technology Certificate Dec. 2005
National Certificate in Education, (Accounting Major) July 1998
Teacher Teaching College July 1995.
West Africa Examination Certificate July 1989.
Secondary School leaving certificate July 1989
Primary School Certificate July 1983
Numerous training and courses sponsored by STARWOOD HOTEL
SKILLS AND COMPUTER COMPETENCY
System application knowledge of the following
Micros 9700 (Hospitality Management Software)
Opera Hotel Operation System version 2.6
Micros Fidelio Financial Ver. 4.2.6 (Sun System)
Sage Pastel Evolution, Quick books
Microsoft (Word, Excel, Access, Power Point
Vision Excel 5.1.5 SPI; EFPM 4.2.0 and IBP 9.0.11
• Knowledge of all F&B Standards, quality presentation, service and products and local health and sanitation standards
• Knowledge of menu planning
• Displays an understanding of the impact that menu choice has on productivity
• Knowledge of food trends and special seasonal foods
• Knowledge of marketing plan, competition, promotional concepts, F&B costs and controls
• Responds appropriately to guest needs during hours of operation
• Ability to analyze financial information and prepare budge and outlet goals
• Ability to assess quality control and adherence to service standards
• Knowledge of and implementation of laws relating to truth in menus, liquor liability, local health and sanitation standards and contract law
• Displays comprehensive computer skills
Training, development, specialist. Good communicator with colleagues, staff, waiting staff and others managers; good control on quality, financial reporting and budget.
INTEREST
Reading, Biking, Golf, Meeting new People, Acquiring New Skills, Sporting and Learning.
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