KEY HIGHLIGHTS

• Enthusiastic professional with +10 years of experience in Food

and Hospitality Services.

• Build rapport quickly with peers and customers alike.

• Comfortable in challenging environment to provide Quality service to patrons while effectively mentoring new staff.

• Track record of being an essential part of the management team and instrumental in providing effective solutions that produce immediate impact and contribute to the

establishment’s long-term success.

VINOD

SHETTY

Senior Restaurant Manager

PROFILE

• Warm and friendly demeanor

• Skilled at conflict resolution.

• Team builder who is acutely

attentive to employees’ and

guests’ needs. Punctual problem

solver and avid multitasker.

CONTACT

+91-956*******

www.linkedin.com/in/ vinod-

shetty-788264146

adnov3@r.postjobfree.com

Mumbai Suburban, MH, 401202

TECHNOLOGY EXPOSURE

Microsoft Excel

Microsoft PowerPoint

Microsoft Office

IRIS Program

OPERA

BIRCH Sheet Store

WORK EXPERIENCE

UMBRELLA Hospitality Pvt Ltd (Escobar) Senior Restaurant Manager Jan 2021 – Current

• Assess and improve Restaurant profitability. And liaise with Customers and Sales Representatives to maintain record of Customer pattern and maximize Sales.

• Set Targets for the team, Handle Budgets, Plan Menus, and Oversee Stock Levels.

• Promote and market the Business. And maintain compliance with Hygiene, Health and Safety Guidelines. Also, ensuring first- aid and Safety protocols are taught to the staff and regularly updated.

• Develop concepts of Tapas and make improvements, for the World’s First Global Tapas Restaurant.

• Control Operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly, and annual revenue and expenses.

• Coordinate front and back of the house restaurant operations daily. And regularly review product quality and research new vendors. Implement policies and protocols for future operations.

• Prepare and present Staff/ Sales Reports to the management.

• Deliver superior service and maximize customer satisfaction. And respond efficiently and accurately to customer complaints and enquiries.

• Recruit, Train and Supervise the staff. And produce roster to maintain adequate resources. Also, appraise staff performance and provide consistent feedback.

• Estimate future needs for goods, kitchen utensils and cleaning products.

• Recommend ways to reach broader audience (example: Discounts and Social media ads).

Four Seasons Resorts, Seychelles Assistant Manager In Villa Dining

Sep 2019 – Nov 2020

• Ensuring guest requests are met always, revenue is maximized, and costs controlled.

• Overseeing the hygiene standards as per the protocol and strive for further improvements.

REFERENCES:

Vincent Moreau

adnov3@r.postjobfree.com

Felix Francisco

adnov3@r.postjobfree.com

CERTIFICATIONS:

WSET Level 1 Award in Wines

WSET Level 2 Award in Wines

• Supervise “In Villa” dining team to ensure consistent high standards.

• Ensure high level of departmental morale through coaching and leading monthly departmental communication meetings.

• Coached and groomed the team to provide exceptional guest service, employee satisfaction and profitability in the role of the Trainer.

• Ensured that job descriptions and training material were up-to- date and being applied.

• Initiate trainings for product knowledge, industry standards, wine knowledge and inventory.

• Forecasting budget for restaurant operations under the guidance of Managers & Chef.

• Handling a team of 10 members for Total Number of Rooms: 71. Guest Rooms: 61; Suites: 10. Number of Residential Units covers. Four Seasons Resorts, Seychelles F&B Supervisor

In Villa Dining (Pre-Opening)

Feb 2018 – Aug 2019

• Oversee Breakfast, Lunch, Dinner & Overnight operations, and Mini Bar. Steered the operations with a Team of diversified nationalities.

• Managing F&B Operations for the Restaurant, In Villa Dining and Mini bar.

• Consistently achieving daily targeted revenue.

• Updates on product knowledge, upselling techniques & dietary restrictions for guests.

• Updating weekly reports to assure the legal claim.

• Situation Overseeing towards diversified clientele. Four Seasons Resorts, Dubai F&B Captain

Sea Fu: Signature Restaurant (Pre-Opening)

Feb 2016–Nov 2017

• High level of guest service with assurance of guest satisfaction.

• Reinforce the shift briefings addressing the team members

• Initiate trainings for product knowledge, industry standards, wine knowledge and inventory.

• Liaison between maintenance & restaurant team to communicate the discrepancies.

• Forecasting budget for restaurant operations under the guidance of Managers & Chef.

• Managing a team of 11 members for 175 covers for Lunch & Dinner operations.

• Responsible towards catering events independently with necessary resources.

• Was Awarded for Highest Upselling of Food & Beverage in the Team.

Four Seasons Resorts, Dubai F&B Server

Sea Fu: Signature Restaurant (Pre-Opening)

Oct 2014-Jan 2016

• Excellent services to honoured guests with customer-friendly services.

• Maintain great rapport with both distinguished senior officials and fellow team members

• Designated Trainer in the department to maintain company standards within the team and to train newly joined and underperforming team members

• Manage Closing duties – daily cash maintenance, checklist, and walkthroughs.

• Manage Opening duties: floor plan, table setup and team distribution for set up.

• Section In-charge for VIP guests with strong upselling and cross selling techniques.

Four Seasons Resorts, Worli, Mumbai F&B Server

Sanqi : Pan-Asian Signature Restaurant

Jul 2013-Sep 2014

• Responsible for floor operations, preparing checklist and walkthrough

• Inventory maintenance for crockery & control over breakage.

• Maintenance of linen inventory, exchange, and requisition.

• Co-ordination with finance team and guest checks.

• Micro’s execution and interdepartmental co-ordination. Four Seasons Resorts, Worli, Mumbai F&B Server

Café Prato

Nov 2010-Jul 2013

• Trained for the role of F&B Server by experienced team.

• Handle Guests complaints, Update guest preferences to enhance their experience

• Construct daily duty roster, maintain wine, and spirit inventory.

• Designated Trainer to train the members to follow industry standards.

• Section In-charge for higher management and VIP Guests.

• Nominated as Employee of the month from F&B.

EDUCATION

2007-06 – 2010-05 B.Sc. in Hospitality & Management Studies Kohinoor College, Dadar

INDUSTRIAL EXPOSURE TRAINING

Tunga International, Mumbai May 2008 - Sep 2008

Trained in Departments - Banquet, F&B Service, Housekeeping, and Kitchen & Front Office.

Four Seasons Hotels and Resorts: Seychelles (Task Force) Aug 2012 Cross-exposure as a Butler services for a month

Contact this candidate