Head Waiter

Attention to the Manager:

This is to express my interest for the position of Outlet Supervisor as I want to utilize my skills and background in Guest Services with the knowledge in Food and Beverage.

My goal is to enhance my career in the hotel industry through my previous work experiences. I would like an opportunity which is directly related to my career path, as you will note from my enclosed Curriculum Vitae.

I can confidently say that I have a pertinent education and experience within the vacant position. I’m looking forward that my degree in Hotel and Restaurant Management will help me apply the necessary ideas to achieve success in this area.

Sincerely yours,

Robin Xavier

ROBIN XAVIER

Waldorf Astoria Dubai Palm Jumeirah, P.O Box - 24988, Dubai, UAE Hand Phone: +971-*********, Email: *************@*****.***

Position – Outlet Supervisor

OBJECTIVE:

To work in an environment where I can flourish, build a lifelong career in the hospitality industry that has global potential and at the same time have real sense of pride in work.

PERSONAL PROFILE:

Passion for excellence and the ability to anticipate and meet guests’ needs in an insatiable desire to attain the highest levels of quality and service standards.

Practical experience in food & beverage service.

Ability to give warm, attentive and personalized service to customers above and beyond their expectations.

An unwavering commitment to customer service, with the ability to ensure high quality and timely expedition of customer requests, resolve any issues and win customer loyalty.

High level of initiative and ability to work on multiple priorities, excellent communication (oral & written) skills.

EDUCATION:

Bachelor of Hotel and Restaurant Management

VTI Hazaribag (India) University,

Secondary School

ST.Thomas Higher secondary school Malayattoor (India)

Work Experiences:

Waldorf Astoria Hilton - Dubai Palm Jumeirah

17th Aug 2014 till to date

Designation – Assistant outlet Manager

Job Responsibilities

Assists the outlet manager with the day to day operation of the outlet in accordance with established policies and procedure.

Assists the outlet manager to establish comprehensive training program for the outlet.

Attends all hotel training as required.

Continually strives to improve self knowledge and skills.

Interacts with guest in each of the outlets to solicit comments.

Communicates with the outlet manager for any difficulties, guest comments and other relevant information.

Prepare and implements the outlet promotions.

To ensure that the P.O.S machine is in full implementation.

Keep updates with the new products in the market.

Prepares requisitions as required ensuring that par stocks are maintained to make sure adequate stock of food and beverage items in store room is maintained.

Attends all required management meetings.

To ensure that the appropriate standard of conduct, dress, hygiene, uniform and appearance are maintained foe all colleagues with in outlet.

Ensure that proper billing procedure is followed in the restaurant.

Personally conducts training for all outlet associates.

Assist the Food and Beverage manager in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

Starwood Hotels and Resorts, worldwide Jan 2008 – June 2014

Sheraton, Four Points, Sheikh Zayed Road, Dubai, UAE (Pre-Opening Team Member)

Charlies Pub & Bar

Designation – Outlet Supervisor 2012 -2014

Job Responsibilities:

Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.

Ensure agreed standards of service and cleanliness are maintained in all areas and guests are treated in a professional and courteous manner at all times.

Train and develop staff to maximize performance, aid retention and reduce turnover.

Work with the bar manager to ensure the delivery of the performance management process in line with the Company procedure.

Work with Bar Manager to manage overseas overhead budget following Hotel Manager guidance.

Work within the company set budgets relating to bar to provide the standard of service required.

Control all stocks within the bar and ensure stock takes are completed accurately and on time each week for accounting purposes.

Assist in the development of all aspects of sales within the bar, implementing new initiatives to meet and exceed targets.

Ensure suppliers have a full understanding of all product and service specifications in order to ensure effective delivery.

Complete orders in line with company procedures to ensure correct stock levels are maintained.

Review services offered and obtain from internal and external customers on an ongoing basis and contribute ideas for continue development.

Manage all incidents in line with the company procedures.

Ensure all staff are adequately trained in local procedures.

Anticipate potential / problems /situations and act accordingly to create solutions.

React in line with the company procedure to any unexpected situations.

To work closely with the supplier to get the sponsorship for the monthly promotions and to get the FOC to reduce the monthly beverage cost.

Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.

Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.

Clearly describe, assign and delegate responsibility and authority for the operation.

Any other duties as requested by the Assistant Food and beverage.

Providing the support to the restaurant (Luigi’s) when ever required.

Hotel Golden Tulip, Al Barsha Dubai, UAE (April 2007 to 2008 January)

Designation – Waiter – Banquets, Coffee Shop and Room service

Job Responsibilities.

Member of the Pre-opening Team.

Set up according to the types of meeting.

Making requisition for day today operation.

Maintain the side station with adequate mis-en-place for the smooth function of the shift.

Periodic inventory & indenting stock (CGS)

Maintain excellent relations and professionalism among all.

Handling the session and ensure the guest satisfaction.

Maintain the side station with adequate mis-en-place.

Serve the food and beverage to the guest at the Restaurant.

Hotel Golden Tulip India

Position : Senior Waiter

Duration : April 2007 to 2008 January

Company : Gold Finch Hotel Bangalore, India

Position : Senior Waiter

Duration : May 2005 to Nov 2006

Company : Dee See Manor Hotel

Position : Waiter

Duration : April 2003 to May 2004

TRAININGS:

Basic food Hygiene trainings

Fire and safety trainings

Service Culture Modules

Food Handlers Training

HACCP, ISO

PIC Training

Micros and Symphony

PERSONAL DETAILS:

Date of Birth : 25/05/1986

National : Indian

Marital s : Single

Religion : Christian

Languages known : English, Hindi, Malayalam.

Passport details : Passport number: M 7391675

Date of Expiry : 03/05/2025

Visa status : Emigration

Reference Available Upon Request

Contact this candidate