Manager Training
Resume:
NNEJI DAVID OGOCHUKWU
*, ******** ********, ******* ********, Lagos.
adbca1@r.postjobfree.com
PROFILE:
I have a strong passion to learning faster and adapting to a dynamic environment and keen willingness to use the resources available to attain organizational goals, objective and efficiency, a team player with good customer relation and skills. I am committed to using the right environment to better my skill, whilst providing the client with value added return for mutual benefit.
TRAINING ATTENDED
Micros training May – June 2013
Be my guest training July – August 2013
Reservation Training August – September 2013
Breakfast Survey Training September – October 2013
Performance management training October – November 2014
Up -selling/ suggestive selling training November – December 2014
Material control training September-2015
Purchasing and procurement training January- 2016
Bar and beverage product knowledge February- 2016
HACCP (Food Safety Training) November-2014
Safety Precaution and Awareness December-2014
Food and Beverage Costing Training 2013,2014,2015,2016
Skills
Extensive Guest Relation skill
Team Leadership
Extensive Food and Beverage Product Knowledge
Suggestive selling / up-selling
Good interpersonal relation
Ability to handling and working with different nationalities.
BIO-DATA
Sex: Male
Date of birth 27th December 1985
Marital Status Married
EDUCATION:
2006-2011 Lagos State University
Bachelor of Science Degree
2006 Tripple skill computer school
(Desktop Publishing, excel, Ms Word)
1998-2004 Odegu Community Secondary School
1992-1998 Community Primary School shangisha Lagos.
2013- Till Date INTERCONTINENTAL HOTEL LAGOS (5 star)
POSITION F and B SUPERVISOR
52, Kofo Abayomi Street VI Lagos, Nigeria.
Duties:
Ensure each shift runs smoothly
Buffet and food station are set-up prior to service
Guest expectation are exceeded
Neat and professional appearance is maintained at all times
Guest and team member are communicated with in a professional manner
Orders are taken accurately and attentively and repeated back to guest
Accurate information is communicated to guests
Attending the daily briefing at the beginning of every shift
Take guest reservation according to the organizational procedure
Obtaining any other information from guest on how better they want to be served.
Enhanced Guest self esteemed
Report to the Manager promptly
Up-selling organizational product to guests
preparation of roaster weekly
Compiling sales report at the end of every shift
Reporting promptly to the manager
Assisting the food and beverage manager in preparing F and B monthly budget
2012 - March2013 SHERATON HOTEL LAGOS (5 star)
POSITION F&B HEAD WAITER
30, Mobolaji Bank Anthony Way, Maryland Lagos.
Duties:
Attending the daily briefing at the beginning of every shift
Always smiling as the guests are being served.
Anticipating guest request and serving them in a polite manner
Obtaining any other information from guest on how better they want to be served.
Taking reasonable care of all item used
Always ensuring that all cutleries are handled with care and kept clean after each function
Preparing the function suit and decorating them to guest satisfaction
Keeping accurate records of drink taking from the bar
Dealing with guest in a professional and conscious manner
Making sure mis-em- place are ready for use and effectively utilized
Extensive product knowledge food menu, cocktail menu and general bar item
Acknowledging guest and displaying standard behavior to guest
Taking proper initiatives in referring enquiries from guest to the appropriate department
Displaying standard behavior when attending to guests and when handling the phone
CASIA RESTAURANT AND BAR
45, joel ogunnaike street GRA ikeja lagos
A fine dining restaurant serving local and continental cuisine
2010-2012
POSITION RESTAURANT SUPERVISOR
DUTIES
Ensure the availability of food and beverage in the menu
Ensure that all waiters are on stand-by, ready to welcome and take guest order
Promptly preparing staffs Rota for a smooth shift
Encourage team work by championing tasks in the restaurant
Assisting the chefs in creating food menu on intervals
Prompt requisition for bar all beverage required in the bar
Ensure that all table cloths, cutlery, general restaurant are looking spotless
Training and inducting new colleagues on the use of MICROS and any other training required in order to familiarize them with the job
6 MONTH AUXILIARY TRAINING (FOOD AND BEVERAGE COORDINATOR) INTER CONTINENTAL HOTEL LAGOS
3 MONTH AUXILIARY TRAINING (PURCHASING AND PROCURMENT) INTERCONTINENTAL HOTEL LAGOS
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