Shino Sebastian

Contact Details:

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

E-mail: ad2ti0@r.postjobfree.com

Objective:

To work with organization where in, to prove my abilities for the best utilization of organization resources, resulting in simultaneous growth and expansion.

Key Strengths:

Quick learner and easily adaptable to the given environment.

Excellent communication & Interpersonal skills.

Strong analytical skills, logical reasoning and problem-solving capabilities.

Skill Set:

Excellent communication skills.

Confident working in multicultural and dynamic environment.

Problem Solving and effective staff management.

Experienced in Standard Operations Procedures (SOP’s) for Hotels.

Personal Details:

Date of Birth: 15th September, 1980

Nationality: Indian

Location: UAE

Marital Status: Married

Address:

Al Sabha Building,

Al Mahatta Park, near Shual Madina,

Al Qasmiya, Sharjah – 341246

UAE.

Professional Profile

Summary:

22+ years of experience in Hotel management and as Restaurant Supervisor.

Special talent for anticipating customers’ requirements and providing them with correlating food and beverage services.

Effectively ensures that foodservice is performed in a professional manner at all times.

Demonstrated expertise in distributing tasks to each waiter/waitress according to their specific abilities to handle them.

Track record of preparing and presenting training programs, briefings, and SOPs

High School from St Peter’s High School, Kurumbanadu. Kerala

Pre- University from Kuriakose Elais College, Mannanam

Graduate in Bachelor of Hotel Management from Vani School, Chanagancherry

Technical Skills:

Adept with Microsoft Office Suite (Word, Excel, Outlook).

Key Achievements:

Received Expo star employee award from Expo 2020

Relevant Job Experience:

Worked with Coco-cola Arena as Restaurant Supervisor.

Duration – 15th April 2022 till 3rd October 2022

Welcome VVIP guest and International artists and ensure that they are properly being looked after.

Serving VVIP guest and artists with their allocate orders.

Check reservations on a daily basis and ensure that reserved tables are properly set and tagged during events.

Ascertain that the Artist catering area is properly cleaned and set at all times.

Ensured the VVIP and artist rooms are arranged and maintained with high standards.

Oversee inventory of supplies such as cutlery and condiments and coordinate efforts with chef’s and kitchen to ensure. timely acquisition

Assist chefs with developing menus by providing them with feedback on customers’ preferences

On-boarded, trained and supervised 10-15-waiter staff with strong record of meeting schedules and performance goals.

Completed daily operations on time and maintained high standards of accuracy.

Handled day to day task accurately.

Processing orders.

Site visit at the time of delivery.

Administrating the catering service company events.

Planning and forecasting the capacity of a shift.

Ensuring that delivery of catering and equipment’s on time at the event sites.

Time management and Reporting day to day activities.

Inventory control and stock handling.

Collecting invoices from respective departments.

Worked with Expo 2020 World Event as Assistant F & B Supervisor.

Duration – 18th Octomber,2021 till 14th April,2022

Greeted customers and escorted/directed them to their seats.

Offered menus and provided suggestions by explaining ingredients and cooking styles

Took orders for food and beverage items and relayed orders to the kitchen area.

Followed up on orders and served food and beverage items after ensuring appropriate portioning

Assisted cashiers in preparing checks and transacting cash and credit card payments.

Ensured the cleanliness of the restaurant area and ensured that all tables were properly bussed

In charge of Lobby and guest relations.

Providing the guests what he needs at the right time.

Procuring all the reports and submitting them to the Manager.

Preparing group arrival lists and intimating them their respective seats.

Implementing new ideas on treating the guests.

Training all sub-ordinate staffs to handle guest complaints.

Co-ordinating with all department staff to ensure the smooth operation.

Handling of stock receiving and transferring.

Taking care of monthly stock handling.

Worked with Emirates Flight Catering CEO office for a period of 3 years as CEO’s Personal Staff.

Duration – 18th December 2011 till 15th December 2014

Present and maintain final financial documentation, management accounts, budget and other special financial reports as may be required by the CEO from time to time;

Maintaining files and records.

Maintaining files for weekly and monthly meetings.

Labelling of files.

Serving food and beverages during meetings.

Arranging of internal and external board meetings.

Ensured and maintained cleanliness in CEO office and Meeting Lounges.

Conducted briefing to Staffs to ensure cleanliness at all times.

Worked with Emirates Flight Catering – Business Class Lounge as a Senior Waiter.

Duration – 18th May 2008 till 15th December,2011 and from 16th December 2014- 19th July 2020

Serving Business Class and First Class Passengers.

In a one Shift coming more than 600 Passengers

Apart from that take care of Delayed Flight passengers

Special Handling service for unaccompanied minors.

Taking care of monthly Stock Handling

Taking care of the staffs and conducting daily briefings.

Serves customers by providing product and service information.

Resolves product or service problems by clarifying the customer's complaint; determining the cause of the problem; selecting and explaining the best solution to solve the problem; expediting correction or adjustment; following up to ensure resolution.

Achieve desired margin in value terms.

Implementation in visual to achieve business targets.

Stocks: control ageing of stock and overall stock level to be under control.

Competition Analysis: competition survey & analysis.

Maintains store staff by recruiting, selecting, orienting, and training employees.

Maintains store staff job results by coaching, disciplining employees; planning, monitoring, and appraising job results.

Lead, Engage & Motivate staff ensuring better workplace & employee retention.

Worked with Gokulam Park Sarovaram Portico Hotel Cochin Kerala as a Captain

Duration – 14th August 2006 31st March,2008

Oversaw the work of the wait staff to ensure the delivery of exceptional customer services.

Responded to special requests in accordance with the restaurant’s policies and protocols.

Ensured that all payments had been properly transacted.

Handled any discrepancies in an immediate fashion.

Managed complaints and suggestions to ensure customer retention and repeat business opportunities

Maintaining a good customer relationship & surveying the market relevantly, for future projects.

Coordinating with big Investors and clients to give them regular update of the project they have invested in & encouraging brokers and empanelling new ones for the upcoming projects.

Responsible for keeping a track on the legal documents required for the process.

Worked with Foodlands Restaurant Sharjah, UAE as a Captain.

Duration – 29th March 2003 till December 2006

Serve food courses and beverages to guests.

Set tables according to type of event and service standards.

Record transaction / orders in Point of Sales systems at the time of order.

Communicate with the kitchen regarding any menu questions, the length of wait and product availability.

Lead, Engage & Motivate staff ensuring better workplace & employee retention.

Contributes to team effort by accomplishing related results as needed.

Worked with Avenue Centre Kerala India as a Senior Steward

Duration – 01st Febuary 2001 till 19th February 2003

Greeted customers and escorted/directed them to their seats.

Offered menus and provided suggestions by explaining ingredients and cooking styles.

Took orders for food and beverage items and relayed orders to the kitchen area.

Followed up on orders and served food and beverage items after ensuring appropriate portioning.

Assisted cashiers in preparing checks and transacting cash and credit card payments.

Ensured the cleanliness of the restaurant area and ensured that all tables were properly bussed.

Forecasting the rooms positions and yield management.

Training the staff with standard operating procedures (SOP).

Generating various reports and duly submitting them to the General Manager.

Handling different nationality guests’ complaints and solving their problem at the minimal possible time.

Worked with Edassery Eastend Kerala India as a Senior Waiter

Duration – 16th January, 2000 till 9th January 2001

Provided a warm salutation to guests and accompanied them through to the restaurant.

Ensured hygiene of the reception area and visitor facilities.

Presented bills to the guests and ensured accurate payments are processed.

Took drinks orders from guests.

Managed display area and Organized products.

Efficiently manage all aspects of casual dining and buffet service area, which increase returning guests ratio by 30%.

Visit each table of the dining area on day by day basis, ensuring the complete satisfaction of guests

Direct, oversee, and evaluate the performance of hospitality workers.

Handle angry patrons politely and calmly.

Ensure that the Restaurant workers follow company policies at all times about uniforms, personal look, and cleanliness.

Date:

Place: Sharjah

Contact this candidate