Employee Relations Service
Resume:
UNOJAY STEWART
Grandville Pitfour, St.James
1-876-***-****/adizpp@r.postjobfree.com
Objective: To be an exemplary Food and Beverage Professional who will strive to continuously exceed customer’s expectations, while growing professionally and personally.
KEY QUALIFICATION:
•In-depth knowledge of all food and beverage offerings and work experience in over 20 different restaurants through discovery dining
•Outstanding guest/employee relations and communication skills
•Strong ability to solve practical problems effectively with internal and external customers
•Extraordinary time management and organizational skills
•Able to give accurate, detailed and courteous service to all team members and guests
•Strong ability to promote superior quality customer service, cleanliness and safety
•Excellent customer service skills
•Taking care of guest’s requests in the capacity of a Butler/ Concierge.
•Arranging bookings and reservations for guest
•Supervising and co-coordinating every service that the guest receives in suite to ensure guest satisfaction from arrival to departure
•Consistently achieving performance goals through enthusiasm, tenacity which complements knowledge and expertise in.
•Banqueting and Events Management
•Purchasing and Inventory Management
•Quality Assurance and control
•Facilitate and Safety Management
•Implement and Maintain Policies and procedures
•Team Building and Staff Training
WORK HISTORY
Royalton Resort & Spa Antigua February 2020, Current
Food and Beverage Manager
Ensure targets are met, Schedules, Policies and Procedures
Coordinate the day to day F&B operation.
Assist in Ordering, Purchasing, Stocking F&B Products and Liaison with Suppliers
Assist in Monitoring all cost and recommend measures to control them.
Revise and implement Procedures base on operation needs
Organize Restaurants planning base on forecast
Implement and organize inventory control
Excellence Oyster Bay Resort & Spa December 2018 – February 10, 2020
Asst. Maitre D
Ensure targets are met, Schedules, Policies and Procedures
Coordinate the day to day F&B operation.
Ensure a high standard of quality control, hygiene, health and safety are Met
Ensure Breakage and Inventory Counts are done daily
Work as M.O.D once per week
Respond to customer quarries and complaints
Train, Manage and Motivate the team
Assist in Ordering, Purchasing, Stocking F&B Products and Liaison with Suppliers
Assist in Monitoring all cost and recommend measures to control them.
Secrets Resorts & Spa July 2017 to December 2018
Restaurant Manager
• Schedule Staff According to Forecast
• Payroll
• Coordinate the operation of the restaurant during scheduled shifts.
• Train, Manage and Motivate Staff.
• Respond to customer quarries and complaints.
• Meet and greet customers, organize table reservations and offer advice about menu and wine choice.
• Do weekly Breakage and Inventory Counts.
• Maintain a high standard of quality control, hygiene, health and safety.
Blue Haven Resort and Marina January, 2014 to October 23, 2015
Supervisor
·Review and inform Team and Guests of any changes to Menu and Specials
·Performing quality checks throughout the entire dining experience
·Ensure quality and accuracy of orders
·Proficient in assigning duties and scheduling shifts to ensured proper coverage
·Provided excellent guest satisfaction and increased productivity standards by utilizing available resources.
·Take corrective actions if necessary to ensure standards are maintained
·Ensure that side work duties are complete and tables are properly set before, during and
After opening hour
·Recruiting, training and motivating staff
·Maintain high standard quality hygiene, health and safety
·Plan, organize and execute Banqueting events
·Preparing cash drawers and providing petty cash as required.
·Accurately completing night reports
·Over Seeing an Multi outlet Operations
·Payroll/P&L Management
·Overseeing the stock levels and placing the orders well in advance
Beaches Turks and Caicos December, 2007 to January 2014
Lead Server
·Reputation for putting customers and coworkers at ease and maintaining composure in stressful situations.
·Actively participated in quarterly training and meetings with staff and management on improving efficiency and maintaining higher standards
·Strong ability to work in a group to obtain and maintain a common goal
·Extensive experience working in a cultural diverse Team
·Train new team members and ensure that company standards are met
·Ensure opening and closing duties were complete by servers
Successful at multitasking while remaining professional and courteous in a fast-paced environment
Sandals Montego Bay March 2006 to November 2007
Server
·Paired food and Wine for guest
·Skillfully anticipated and addressed guests' service needs.
·Consistently adhered to quality expectations and standards.
·Delivered exceptional, friendly and fast service.
·Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
·Accurately recorded orders and partnered with team members to serve food and beverages that exceeded guests' expectations.
EDUCATION
Florida Atlantic university
Certified in Hospitality and Tourism Management May 2020
America Hospitality and Lodging Educational Institute
Certified in Managerial Leadership April 2020
Certified in Hospitality Supervisory Skill Builder
JHTA January 2020
Team Jamaica certified
Sandals Co-operate University January 2013
Certified in Art of Selling
Certified in Professional Communication
Certified in Customer Service
American Hospitality and Lodging Educational Institute June 2011-2013
Certified Hospitality Department Trainer
Certified Hospitality Supervisor
Certified Customer Service Gold
Emergency First Response Certified February 2011
Ultimate Service Hospitality Training September 2000 – June 2005
REFERENCES
Bernard Mazet
F&B Director
Secrets Resort & Spa
Tel: 876-***-****
Florian Seifert
F&B Director
Excellence Oyster Resort & Spa
Tel: 876-***-****
Contact this candidate