Food Service

CURRICULUM VITAE

PERSONAL INFORMATION

Name : BABILA BELTUS DINGANA

Date of birth : 24/NOV/1989

Place of Birth : CAMEROON

Gender : MALE

Nationality : CAMEROONIAN

Visa Status : Tourist Visa

Email address : adhwjx@r.postjobfree.com

Telephone number : +971*********

PROFILE: I have 8 years of experience as a Restaurant Supervisor, seeking to accomplish and fulfill my desire to be in an environment where I can offer my experiences, to learn more as I grow in a company or with an employer who is willing to give me a chance to improve and use many other skills that I have and am willing to learn if given the opportunity. I am energetic and results-driven professional with many years of experience in the customer service arena. Successful track record of conferring with customers by telephone and in-person to provide them with information regarding products or services. Expert in taking or entering orders and obtaining details of complaints. ORGANIZATIONAL AND PERSONAL SKILLS

• Ability to assess food quality and presentation and ensure quality control

• Ability to interpret and perform basic computer and POS system functions. Knowledge of Outlook, Word and Excel

• Demonstrates the desire and ability to provide high quality service to both internal and external customers

• Ability to maneuver between tables and around corners

• Strong time management and organizational skills; ability to direct the work activities of several associates simultaneously and plan ahead

• Strong verbal and written communication skills – ability to communicate with staff and to prepare written reports

• Basic math skills; ability to accurately total guest checks, account for cash and inventory

• Ability to ensure the highest level of quality in all areas of the operation

Ability to train, lead and motivate a staff of food professionals

Excellent communication skills (bilingual - English and French) WORK EXPERIENCE

BRICK LANE DUBAI : (Oct 2015-Oct 2019)

Restaurant Supervisor

Responsibilities

• Scheduled and directed staff in daily work assignments to maximize productivity.

• Efficiently resolved problems or concerns to the satisfaction of all involved parties.

• Continually monitored restaurant and took appropriate action to ensure food quality and service standards were.

• Minimized loss and misuse of equipment through proper restaurant supervision and staff training.

• Exhibited a thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest.

• Ensured proper cleanliness was maintained in all areas of the bar and front of the house.

• Optimize profits by controlling food, beverage and labor costs on a daily basis.

• Built sales forecasts and schedules to reflect desired productivity targets.

• Collaborated with the executive chef to analyze and approve all food and beverage selections.

• Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.

• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.

• Regularly updated computer systems with new pricing and daily food specials. LITTLE MORE CAFÉ Dubai: April 2015 – Sept 2015

Waiter

Responsibilities

• Escort customers to their tables and ensures they are settled comfortably; offers coffee and other drinks

• Present the menu to customers, answers queries about it, and makes suggestions if necessary

• Inform patrons the restaurant’s daily specials

• Explain the preparation and cooking methods as well as ingredients of various menu items

• Take orders from customers for food and beverages, writes down or memorize the orders; and enters information into the computer for transmittal to the kitchen

• Serve food and beverages promptly

• Ensure that customers are enjoying their meals or that they do not have any problem with their food

• Collect the customers’ payments and prepares bills with itemized costs and appropriate taxes

• Prepare and tidies up the tables or counters; makes sure there are enough salt, sugar, pepper, cream, other condiments, and napkins in every table or counter.

• Performs other duties like brewing coffee and preparation of salads and appetizers

• Decorate dishes before serving

• Ensure that there are adequate supplies of food, tableware, linens, and beverages

• Offer wine selections, put this in the proper wine glass, and pour the wine for customers

• Stay alert for customer’s requests and be prompt to address them

• Perform other tasks assigned by supervisor or manager from time to time. Chariot HOTEL: 2013 – 2015 Buea- CAMEROON

Waiter

Responsibilities

• Providing a warm welcome for customers.

• Receive food & drink orders & serve customer requests to the standards required.

• Serving dishes to customers at tables.

• Learning the names and building relationships with regular customers.

• Understand menu content and keeping up to date with any menu changes.

• Making recommendations from the menu if requested.

• Answer guest queries in a polite and helpful manner.

• Clearing cutlery and dishes away from tables.

• Passing food orders through to the kitchen staff promptly.

• Ensuring all hotel corridors are kept clear from rubbish, glassware and crockery.

• Full product knowledge of all menu items and hotel facilities and services.

• Check on customers asking if they are enjoying their meals and service.

• Ensuring the food service area is left clean and tidy once all the guests have left.

• Relaying, preparing and setting tables for the next guests.

• Looking after guests with special needs i.e. dietary requirements, allergies, mobility etc.

• Assisted other restaurant personnel and performed room service LADY L. RESTAURANT 2011-2013–Limbe CAMEROON

Food and Beverage Waiter (as part time worker the later full time) Accomplishments

• Displayed advanced customer service competencies in every position held and ensured all guests received prompt and attentive service.

• Thrived within high-volume environments, serving up to 275 guests per shift.

• Routinely ranked in the top 3 amongst all wait staff at multiple venues for the highest ticket averages.

• Up sold customers effectively (e.g., premium bar brands, appetizers and desserts) and optimized table-turns; outperformed wait staff average sales by up to 15%.

• Earned a reputation as an expert in handling difficult and hard-to-please guests. On numerous occasions, turned unhappy guests into raving fans.

• Ranked as the #1 pooled tip earner for 3 years in a row.

• Repeatedly praised by kitchen and bar staff for clearly communicating guest orders, preferences and special requests to minimize confusion, send-backs and delays.

• Received “Employee of the Month” awards and similar honors, as well as exemplary ratings on performance reviews year-over-year.

EDUCATION QUALIFICATION

B.Sc in Management

GCE Advance Level Certificate

GCE Ordinary level certificates

LANGUAGE SKILLS

• English Excellent

• French Good

I hereby certify that all the above data and pertinent information is all correct and true to the best of my knowledge.

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