Team Supervisor Service

OBJECTIVE

To obtain a responsibility position and achieve insolvent in a progressive organization offering the opportunity to utilize and develop my inherit skills as to provide contribution to the organization

SKILLS

Customer service skills

Attention to details

Ethical and Professional ability

Multi-tasking capability

Leadership

Ability to work under pressure

Flexibility and team-oriented approach

Competence in HSE and First Aid

EDUCATION

Aloysius College

PUC -1998

PERSONAL INFORMATION

Father’s Name: Denis D’Souza

Nationality: Indian

Civil Status: Single

Gender: Male

Date of Birth: June 27, 1982

Language: Arabic Hindi, English

ASHOK D’SOUZA

RESTAURANT MANAGER

EXPERIENCE

Moshi “Momo & sushi” restaurant – Oud Metha, Dubai

Restaurant Supervisor

August 9, 2018

Oversee all front and back of the house restaurant operations

Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally

Maintain quality control for all food served

Analyze staff evaluations and feedback to improve the customer’s experience

Project future needs for goods, kitchen supplies, and cleaning products; order accordingly

Oversee health code compliance and sanitation standards

Seek ways to cut waste and decrease operational costs

Generate weekly, monthly, and annual reports

Train new employees and provide ongoing training for all staff

Attend quarterly meetings.

Jeddah, Saudi Arabia

Service Supervisor

April 12,2008 – April 18,2018

Helping the team understand performance targets and goals

Training or ensuring that workers are properly trained for their specific roles

Scheduling work hours and shifts

Coordinating job rotation and cross-training

Sharing company updates, financial results, and new objectives with team members

Assisting in resolving emergencies, such as a quality or customer problem that might be escalated to the team supervisor for handling

Identifying and resolving workplace problems, including tardiness or absenteeism

Providing reports and activity updates to management

Assisting in hiring and firing activities, a supervisor often requires the managerial approval of all new hires or terminations.

Pegasus Mangalore, India

Captain Waiter

January 2001 - 2005

Always greet and welcome guests promptly in a warm and friendly manner.

Always thank and give fond farewell to guests conveying anticipation for their next visit.

Assist guest with table reservation.

Assist guest while seating.

Ensure guest are serviced within specified time.

Has a good knowledge of menu and presentation standards.

Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.

Able to answer any questions regarding menu and assist with menu selections.

Able to anticipate any unexpected guest need and reacts promptly and tactfully.

Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.

Serve food courses and beverages to guests.

Set tables according to type of event and service standards.

Record transaction / orders in Point of Sales systems at the time of order.

Communicate with the kitchen regarding any menu questions, the length of wait and product availability.

Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.

Check with guests to ensure satisfaction with each food course and beverages.

Responsible for clearing, collecting and returning food and beverage items to proper area.

Maintain cleanliness of work areas, china, glass, etc. throughout the shift.

Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.

Present accurate final bill to guest and process payment.

Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.

Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.

Ensures that hotel brand standards and SOP's are consistently implemented.

Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.

Completes the daily responsibilities that are set for each individual shift.

Complete closing duties, including restocking items, turning off lights, etc.

Conducts monthly inventory checks on all operating equipment and supplies.

Take an active role in coaching and developing junior staff.

Any other duties related to food and beverage service assigned by the manager.

Goa, India

Dinning Manager

February 2005 – 2008

recruiting, training and supervising staff.

agreeing and managing budgets.

planning menus.

ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.

promoting and marketing the business.

overseeing stock levels.

ordering supplies.

Establishes rapport with guests to build guest loyalty.

Gather constructive feedback to ensure satisfaction of every individual guest.

To handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.

Responsible for supervising restaurant functions: communication between kitchen and wait staff, restaurant appearance, safety, restaurant responsibility and cleanliness.

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