CONTACT

Miami Beach FL ***** USA

Mobile:+1-786-***-****

ad3glc@r.postjobfree.com

WEBSITES, PORTFOLIOS, PROFILES

linkedin.com/in/demian-neba-a35a18146

EDUCATION

December 2020

Certificate of Higher Education: PERSON IN CHARGE

HIGHFIELD INTERNATIONAL, Dubai

December 2012

A-Levels: FOOD AND NUTRITION

OIC, CAMEROON

LANGUAGES

English: Native language

French: C1

Advanced

DEMIAN NEBA

PROFESSIONAL SUMMARY

Experienced and motivated Restaurant, Hotel, and Bar Supervisor with seven years of experience in managing staff, creating schedules, and maintaining high levels of customer satisfaction. Skilled in training and developing staff, ensuring compliance with health and safety regulations, and optimizing business operations. Possess excellent communication and interpersonal skills, and is able to work well under pressure.

WORK HISTORY

INTERCONTINENTAL HOTEL MIAMI BEACH-SUPERVISOR

Experienced supervisor with over 6 years of experience managing teams in the hospitality industry. Proven track record of success in overseeing operations for restaurants, pool bars, and hotel. Strong leadership, communication, and organizational skills. Dedicated to providing excellent customer service and ensuring team members are trained and motivated to exceed expectations

Manage daily operations for multiple outlets, including restaurants, pool bars, and bars, ensuring compliance with brand standards and delivering excellent customer service.

Lead and train a team of 20+ employees, including servers, bartenders, and support staff, to deliver exceptional experiences for guests.

Maintain inventory and ordering of supplies to ensure adequate stock levels, while minimizing waste and controlling costs.

Monitor and analyze financial and operational data to identify opportunities for improvement, such as menu optimization or process streamlining.

Collaborate with other departments, including housekeeping and maintenance, to ensure seamless operations and a positive guest experience.

Respond to guest inquiries, concerns, and complaints in a professional and timely manner, taking necessary steps to resolve issues and ensure guest satisfaction.

SKILLS

Leadership and team management

Customer service and satisfaction

Operations management and optimization

Inventory management and cost control

Financial analysis and reporting

Communication and Collaboration

August 2021 -

SUPERVISOR, PANGOLING GROUP/ SANDERSON'S, Dubai, UAE

Conducted training sessions with staff in POS system and restaurant best practices, improving workforce talent and efficiency.

Gained experience in all restaurant activities, including waiting, bar, and front of the house.

Led motivated teams of front- and back-of-house staff, achieving high-quality standards and service.

Attended regular training to obtain and update food safety certificates.

Ensured exceptional health and safety standards by closely monitoring restaurant operations.

Strategically coordinated employee rotas, ensuring efficient, hardworking teams for each shift.

Encouraged feedback from restaurant customers, using insight to implement positive process changes.

Quickly identified problem situations, skillfully resolving incidents to maintain the satisfaction of involved parties.

Strategically reviewed and planned restaurant staffing levels based on evolving service demands.

Conducted health, safety, and sanitation process evaluations, immediately identifying and remedying violations.

Recognized and formally acknowledged outstanding staff performance, boosting team morale and productivity.

Reconciled cash and credit card transactions to maintain accurate records.

Developed, implemented, and communicated business plans to promote profitable food and beverage sales.

Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.

Devised team building activities to engage staff in upselling, consistently meeting revenue targets.

Improved front-of-house staff productivity, maintaining timely greeting and seating processes.

Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.

Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.

Established and enforced improved sanitation standards to maintain clean, hygienic dining areas.

Purchased required quantities of necessary restaurant items, including food, beverages, equipment, and supplies.

Clearly and promptly communicated pertinent information to staff, maintaining knowledgeable service teams.

Interacted positively with customers, effectively promoting restaurant facilities and services.

January 2019 - August 2021

Supervisor, BRUNCH AND CAKE, JUMERIRAH, UAE

Conducted trend analysis to identify upcoming, seasonal demands, appropriately anticipating customer needs.

Supported management in implementing improved strategies to grow profits and develop brand reputation.

Oversaw daily operations of the store, including inventory and supply restocking, cash handling, and assisting customers.

Evaluated staff performance, implementing training and development programs to maintain exceptional service levels.

Hired and scheduled associates to meet business needs, whilst remaining within target staffing budgets.

Developed in-depth understanding of current services, instructing and educating junior team members for consistent provisions.

Proactively identified and solved complex strategy problems to positively impact sales management and business direction.

Drove increased sales through consistently inspiring team leadership and exemplary customer service delivery.

Networked effectively with customers, asking open-ended questions to determine immediate needs.

Scheduled and led weekly store meetings to discuss sales, performance, and customer service benchmarks.

Maintained store appearance, including shelving organization, store layout, and visual merchandise planning.

Built and nurtured positive customer relationships, enhancing membership loyalty and driving client retention.

Supported long-term business need strategies, generating customer relations feedback for process improvements.

Verified cost-effective merchandise pricing to achieve revenue and profitability goals.

Handled new staff recruitment and training, developing competent, high-performing department teams.

Recruited, interviewed, and hired high-performing individuals, developing passionate, dedicated teams.

Initiated inventory control measures to manage and replenish stock, maintain costs, and meet customer demands.

HEAD WAITER ULA RESTAURANT, DUBAI, UAE

Planned, organized, and monitored resources to ensure efficient use of labor, equipment, and materials.

Collaborated with design and engineering departments, establishing project guidelines and creating unique products to drive profitability.

Set and managed operational schedules, ensuring proper coverage to meet customer service demands.

Held daily meetings to ensure consistent communication and team motivation towards productivity and performance goals.

Conducted scheduled and impromptu evaluations to assess work performance, implementing additional staff coaching to target shortfalls as needed.

Performed thorough quality and safety checks, ensuring all specifications were strictly adhered to.

Maintained strict adherence to corporate guidelines and metrics, promoting safe, compliant working environments.

Offered instruction, coaching and motivation to employees during shifts, enhancing team morale.

Identified operational problems and proposed solutions to management, improving service efficiency.

Assisted management teams to balance and reconcile daily transactions, producing accurate financial records.

Managed daily planning of workplace operations, clearly communicating targets to staff for smooth, efficient task delivery.

Increased team productivity through effective staff planning, coordination and task delegation.

Coordinated strategic project workflows to enable smooth, timely task delivery and completion.

January 2017 - December 2018

Head Waiter, LAVAZZA, KHALIFA CITY, Abu Dhabi

Ensured tables were reset efficiently, reducing turnaround times by minutes.

Trained and supervised 10 Wait Staff, establishing and maintaining first-class customer service standards.

Wiped down kitchen surfaces with fresh cloths, hot water, and company-approved cleaning products to prevent food-borne illness.

Inspected, pulled, and stacked cleaned items and sent soiled items back for pre-scrubbing and re-washing.

Finalized and settled bills, processed payments within thesecond average, and warmly farewelling guests to maintain positive impressions.

Attentively served approximately 110 guests per shift at 10 seats 350 establishment.

Prepared for large parties and reservations, anticipating planning and staffing needs.

Delivered quality service by providing a warm and welcoming environment.

Provided extensive information about menu items, took down special restrictions, and always suggested additional items like starters.

Maintained clean and presentable tables with tableware, spotless glassware, silverware, and linens.

Routinely removed rubbish from therestaurant.

Monitored guest for intoxication and immediately reported concerns to management.

Assisted co-workers with routine and challenging tasks.

Coordinated staff schedules according to strengths to build efficient, productive teams for each shift.

Inventoried and restocked items throughout the day.

Described menu items, special offerings, and appropriately identified wine pairings.

Provided friendly and attentive service.

Addressed diner complaints with kitchen staff and served replacement menu items promptly.

Tended to the buffet and made sure food items were quickly replenished.

Cleared dirty dishes, refilled beverage glasses, cleaned tables, and brought baskets of bread.

Filled in by showing guests to tables during hostess breaks.

Washed and disinfected kitchen area, floors, tables, tools, knives and equipment.

January 2015 - October 2017

Restaurant Waiter, The sweet's Boutique, AL FORSAN, Abu Dhabi

Maintained up-to-date knowledge of current promotions, specials, and service additions, providing expert customer assistance.

Processed cash and card payments promptly, minimizing customer waiting times and enabling swift table turnarounds.

Assisted customers with food and drink selection, offering knowledge of current specials and possible menu adaptations.

Thoroughly cleaned dining areas, waiting for areas, and bathrooms to maintain guest comfort and hygiene.

Replenished salad bar items regularly, maintaining fresh, plentiful produce.

Checked in with customers during meals, ensuring orders were received correctly and met guests' expectations.

Maintained neat, attractive dessert displays, replenishing items regularly to maintain visual appeal.

Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.

Advised guests on menu selections, ordering processes, and facilities locations, optimizing customer comfort.

Checked menus to verify current selection availability, updating accordingly to avoid customer disappointment.

Knowledgeably answered questions about menu selections, making targeted recommendations to upsell products and augment Average Transaction Value (ATV).

Discussed menu items and allergy concerns, communicating requests with kitchen teams to meet exact customer needs.

Served high volumes of guests in fast-paced service environments, delivering exceptional customer care throughout.

Kept guest tables neat and tidy, regularly clearing away dirty dishes, used glasses, and wiping down surfaces.

Provided friendly, courteous service, maximizing positive customer satisfaction ratings.

Confirmed legal drinking ages and discontinued service to intoxicated guests.

Delivered exceptional service by greeting and serving customers in timely, friendly manner.

Regularly checked on guests to ensure satisfaction, upselling drinks and side orders to increase revenue.

Provided attentive, professional Front-Of-House (FOH) service, checking reservations and showing guests to correct tables.

Greeted guests pleasantly and professionally, promoting positive customer experiences from arrival to departure.

Prepared selected menu items at diners' tables, including carving meats, boning fish, and presenting flaming dishes.

Used appropriate sanitizing and cleaning products to maintain hygienic kitchen and food preparation areas.

Supported restaurant set-up, cleaning, and preparations readying appropriately for first customer arrivals.

Operated and maintained dishwashers and cleaning equipment, enabling efficient crockery and cutlery preparation.

Accurately received and processed orders, accurately noting dietary requirements to maintain customer satisfaction.

Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.

Improved kitchen sustainability through considered recycling and waste disposal measures.

Calculated charges, issued bills, and collecting payments, processing accurately to avoid discrepancies.

Processed newly-delivered inventory promptly, meeting correct temperature and storage requirements.

Regularly communicated with kitchen and bar staff to maintain smooth Front-Of-House (FOH) operations, minimizing potential service delays.

Cleaned, sanitized, and organized food storage racks and bins, maintaining exceptional hygiene standards.

Managed restaurant closing duties, from cleaning dining areas to cashing up tills.

Welcomed guests with warmth and enthusiasm, recommending beverage and snack choices based on customers' personal preferences and dietary requirements.

Warmly greeted guests upon arrival, cultivating a positive, welcoming atmosphere to exceed customer expectations.

Kept carpeted and hard floors clean and clear of debris, minimizing risks to guests and staff.

Sprayed used crockery and cutlery items with hot water to loosen and remove food residue ahead of washing.

SKILLS

Table service

Food allergy knowledge

Efficient order processing

Thrives in fast-paced environment

Bussing understanding

Guest relations

Menu expertise

Up-selling capability

COVID-19 protocol

Dining experiences

High energy

Hospitality expertise

Menu memorisation

Incident reporting and management

Flexible schedule capability

Tableside service

Food safety procedures

Inspiring team leader

Issue resolution

Business analysis

Motivational communicator

Customer service

Customer rapport

Integrative negotiation

Inventory oversight

Staff management

Processes and procedures

Target-driven

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