Sec School Operational Manager

J. Jerome

Mobile No : +91-863*******.

E -Mail ID : *******.***@*****.***

: +65 81021176

Career objective :

Seeking assignments in food and beverage service, barman, cashier, supply base, inventory, customer issue- clearance & leading a restaurant with a progressive organization that will provide opportunities to utilize my skills and potential to its very best, avenues to learn and develop the facility a mutually beneficial association.

Experience:

1. Restaurant : AL HABIB PTE LTD. [SINGAPORE]

Designation : Operational manager.

Period. : May (2021) TO Aug (2021)

As a OPERATIONAL MANAGER

Maintain 4 outlets operations with unique responsible.

Deliver superior service and customer satisfaction.

Respond immediate effect to customer complaint.

Organize and supervise shifts.

Suggest ways to improve the restaurant sales and manage good image.

Control operational costs and identify measures to cut wastage.

Train new and current employees on proper customer service practices.

Implement policies for future rest operation.

2. Restaurant : AL AZHAR EATING restaurant, Bukit Timah [ SINGAPORE ]

Designation : Head waiter, Supervisor,

Period : Jun (2012) TO Jan (2021)

As a SUPERVISOR

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.

3. Restaurant : KFC-restaurant (Yum Brand’s), Chennai [ INDIA ]

Designation : Crew member, Team Leader, Senior Team Leader

Period : May’2010 to Nov ‘2011

As a TEAM MEMBER

Planning and organizing production accessories and consumable well in time (No loss time).

Implemented standard for Excellent facility Efficiency and workplace safety.

Assisted with receipt and inspection of raw materials.

Lead and managed shift allocation & food supplies.

4. Restaurant : TAJ Flight kitchen, Chennai [ INDIA ]

Designation : Training Waiter ( to ) Waiter

Period : Aug 2007 to Dec 2009

As a WAITER

Develop and implement program for CUSTOMER SERVICE process.

Communicate effectively within the organization and customers.

Improvement for customer satisfaction.

Keep an eye on tables and alert servers to guest (needs).

Education:

Year -2007: B,Sc – HOTEL MANAGEMENT AND CATERING SCIENCE, M.G.R Arts & Science college.

Year- 2004: HIGHER SECONDARY - St. LASALLE Hr Sec School.

Year- 2002: S.S.L.C Raja Higher Secondary School.

Training Attended:

FORTUNERESORT, Darjeeling: 2 months(House keeping & restaurant activities)

STERLLING RESORT, Kodaikanal: 4 months (House keeping & restaurant activities)

I hereby declare that the above-furnished details are true to the best of my knowledge.

Personal Details :

Date of Birth :23rd June 1986

Age :35

Father Name :J.JOSEPH

Nationality :Indian

Passport No :S1518053

Marital Status :Single

Language :Tamil, English, Malay

Place: INDIA J.JEROME

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