Cover Letter

**th Dec ****

Xavier Gomes

Mumbai, India

To,

The H.R Manager.

Respected Sir / Madam.

Sub: General Application for a position on a Cruise Ship.

Given being to understand that there exist a vacancy in your esteemed company. I, Xavier Gomes, hereby take this opportunity to apply for the same.

With a diploma in Hotel & Institutional Management and abundant international experience in the hospitality industry spanning more than 19 years, I am currently working for Royal Caribbean Cruises Ltd. USA. My International management experience has given me strong interpersonal and leadership skills with absolute focus on client satisfaction and high standards of service.

My strong points are extensive global knowledge with insights on the multi-national client habits and cultures, which helps me to train a dynamic team. I am self-driven to excel, even under pressure, I have an aptitude for strategic thought, planning and the ability to adapt to new ideas allows me to consistently achieve success in multiple areas.

I believe that joining your organization in this position will be an exhilarating challenge for me. I will be highly obliged if given an opportunity for an interview at your convenience.

Please find enclosed my C.V for your perusal. Looking forward for a positive reply. Thanking you in anticipation.

yours truly,

Xavier Gomes

Curriculum Vitae

Name: Xavier Gomes

Address: Bldg 2/3/4, C-101 Four Bungalows Andheri West, Mumbai 400053, India

Phone : Indian Cell: +91-989*******

Email : adi8rj@r.postjobfree.com

Nationality: Indian Sex: Male Birth Date: 21st June 1978.

Languages: English, Spanish, Hindi, Marathi

Work Experience :

Current Status : Last worked as a Bar Operations Supervisor ( Reliever Asst Bar Manager ) for Royal Caribbean Cruises Ltd since Sept 2016.

My responsibilities included,

Handling more than 40 bars / lounges for Guests & Crew on one of the largest cruise ships of the world, the OASIS of the SEAS, I was in charge of the daily bar operations where I was responsible for our high-volume Beverage Operations and oversee its multicultural team in a state of the art ship’s, bars/lounges, restaurants, venues and crew dining areas in a fast-paced multi-million dollar Department.

Managing nearly 200 employees; directing, coaching and evaluating to ensure high level of bar service and a motivated team. Service training, selling techniques and cost reduction. Handling the Wine & Spirit Shop for retail & revenue statistics.

Implementing corporate policies and procedures especially during start-up. Handling the financial aspects of the operation. Training staff in P.O.S/ Micros systems, selling techniques, mixology, Barista training and H.A.C.C.P standards, KPI, Appraisals & disciplinary actions.

Maintain shipboard outlets: Ensuring bars are stocked, recording production and operational data, and approving and overseeing inventories, bar par levels, transfers, cocktail parties. Cost control, and maintaining bar storage areas while ensuring compliance with health and safety standards.

I handled U.S public health inspections successfully, Organized and executed special V.I.P charters for Dream Works, Heineken group, Atlantis Group, Bankers Life, Taylor Swift Concert for Make-A-Wish Foundation with outstanding results.

I consistently improved revenue with new promotions and increased sales in order to meet/exceed company monthly & yearly expectations.

Worked as a Manager for Club Melia at Hotel Paradisus Cancun from June 2014 to August 2016.

My responsibilities were to,

Deliver required sales targets. Present the Vacation Ownership's Sales Process consistently and accurately and maintain a high level of customer service and quality sales presentations. Make their contracts / agreements accordingly and provide detailed explanations, if needed.

Adhere to company and industry best practices. Keep current on sales information and materials. Support the company's marketing strategies. Attend and hold all sales and training meetings. Follow up on services rendered to the guests with new memberships. Answer any queries, doubts and resolving their problems. To build rapport with existing clients for upgrades and marketing strategies for new prospective clients.

To organize events, entertainment, club nights and VIP catering services to members

During this period I also co-owned a business for Hotel Bar Employees in Cancun, Mexico to train them in “MOLECULAR Cocktails”.

Bar Operations Manager for Hard Rock Hotel Cancun from September 2013 to May 2014,

My responsibilities were,

Managing standards and operations of 10 bars with a team of 70 staff members. Staff schedules and to supervise bar services and hotel audits.

Handled staff appraisals, disciplinary action, interview candidates and internal promotions. Cost control, inventory and requisitions.

Implementing H.A.C.C.P & hygiene standards by adhering to regulations of Distintivo-H and Cristal (U.K) and other environmental programs e.g EarthCheck.

Organised events for large groups such as Volaris-500pax, Defender-1200pax, Continental Tire-500pax, for VIP guests & popular artist such as Lil Jon, Snoop Doggy Dog & INNA.

During this time I started a training program for staff and supervisors in “MOLECULAR” cocktails. Creating cocktail menus & its photography.

Restaurant Supervisor / Promoted to Asst Manager at Secrets the Vine, Cancun, Mexico from December 2012 to August 2013,

My Responsibilities were,

I handled the overall restaurant operations with a staff of 18.

To supervise & meet the company standards. To work with upper management to plan, market and advertise special restaurant events.

To make sure the timely and proper food & drinks service to our guests. Handle the F&B operation of my restaurant and back of the house. To train and schedule staff for F&B services and wine sales techniques. To review staff for appraisals and resolving problems. Handle their payroll.

I planned various styles of wine tastings, to upsell wines and maximized sales and profits by implementing the romantic dinners program for our guests.

Joined as Sommelier & Promoted to (Senior) Cellar Master for Royal Caribbean Cruises Ltd U.S.A. from May 2005 to November 2012. I was heading the Wine team & responsible for the administrative duties & audits of the wine operations.

Holding Wine & Cheese tasting for guest and crew. Upselling wines by promoting the Wine Package System, Wine & Food pairing. Handling grievances.

Inventory, auditing and managing cost by control of theft and wastage. Co-ordinated with the Bar Manager to prepare all financial and operational reports.

Managing specialty restaurants by maintaining inventory & preparing the Wine List. Training a multi-national F&B staff in wines & spirits. Staff evaluation. Providing marketing & sales strategies to upper management.

Successfully launched the Wine iPad menu theme and wine dispenser “ENOMATIC” system. Operated on computer programs like MS Office, Revelations, Encore system and Crunch Time.

Worked for P&O Cruises ( U.K ) as Bar / Wine Server and promoted to Bartender from June 2001 to April 2005.

Worked for Hotel SUN ‘N’ SAND (Mumbai), India in F&B service from August 2000 to May 2001.

Apprenticeship in F&B Dept from the Y.M.C.A Inhouse training Hotel.

Apprenticeship in F&B Dept from Hotel Ramada Inn Palm Grove ( Mumbai).

Professional Qualification : Diploma in Hotel Management from Y.M.C.A International Institute of Hotel & Institutional Management India

Education :

Bachelor of Commerce FY from Mumbai (Bombay) University, India in October 1997.

Senior Secondary Certificate from St Blaise’s High School in March 1994.

Additional Certificates :

1: Food Hygiene Certificate from Chartered Institute of Environmental Health ( U.K. )

2: ServeSafe Certificate (U.S.A Alcohol policy Law) through Royal Caribbean Cruises Ltd.

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