Hospitality Cruise Line

VAZ EMERCIANO ROBERT

ASST.FOOD AND BEVERAGE DIRECTOR 103,

Blue Crystal Apt, Mandapeshwar Road,

Opp, Mary Immaculate School,

Borivali-West, Mumbai-400103,

Tel:+917*********,+919*********.

PASSPORT:Z6062822 Valid:23/06/2030

IND CDC:MUM414725 Valid:03/03/2030

EMAIL:*************@*****.***

OBJECTIVE: My Role contributes my Mission, values and, Strategic priorities by implementing the principles of Aggressive Hospitality. In the following areas: Responsibilities include in maintaining Gold Anchor Standards, SQM Standards, USPH guidelines, environmental and safety policies. Efficient, courteous and technically excellent food and beverage service. Positive food and beverage area ambiance. Training, coaching, and retaining qualified staff. Safe professional and personal practices. Effective business processes. In carrying out these responsibilities, I undertake duties in the areas of the professional Performance. SKILLS & ABILITIES: Excellent Team Work, Communication Skills. Motivating. Can take changes in a Positive Manner, Flexible, and Experience in Customer Service &Leadership. Capable in planning, communicating, team building, training mentoring and Staff development. Can take work more productive with striking results and profit oriented. EXPERIENCE: ASST.FOOD & BEVERAGE DIRECTORE, MSC CRUISES, 12/2012 –TILL DATE.

SCOPE AND GENERAL PURPOSE OF JOB: TAKING CARE OF HOTEL OPERATIONS, FOOD BEVRAGE AND SERVICES, EVENTS AND PUBLIC HEALTH SANITATION REQUIREMENT. To function as the Business Manager and a Marketing Specialist for the Food & Beverage Department.

To ensure the various outlets and Fine Dine Restaurants, Buffets operate successfully and are individually profitable in accordance with the standard of the hotel. Myself hold

responsible for managing and implementation of an effective food and beverage operation in the hotel including restaurants, Bar, and Restaurants operations of the in close alignment with the Business Strategy and works under the Leadership of the F&B Director, Hotel Director of the ship and shore side Food and Beverage inspector of the Company. Financial

1. To ensure that each Food & Beverage outlet and buffet is managed successfully as independent profit center and cost control.

2. To monitor all costs and recommend measures to control them. To establish an integrated cost management plan through product lining, minimal inventories, and Cost control along with the Executive Chef.

3. To ensure that the Department Operational Budget is strictly adhered to its Standards. 4. To make sure the FC is targeted weekly and monthly accordingly with the Executive Chef. Operational

1.To ensures that all the outlets and Restaurants is managed efficiently according to the established concept statements and adhere to Company and Hotel Policies & Procedures and Minimum Standards.

2. To monitor service and Food & Beverage standards in all outlets and buffets. To work with the Outlet Managers, Buffet Services Manager and respective Executive Chef, Exec. Sous chef and Sous chef to take corrective action where necessary. 3. Adheres to USPH, Canadian, Brazilian Public health, Shipsan and company’s cleaning and maintenance standards.

4. Enforce FIFO, HACCP and Public Health Sanitation policy. Guest Service

1. To establish a rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries on food, beverage and service. 2. To personally and frequently verify that guests in the outlet are receiving the best possible service.

Administration

1. To ensure that all Departmental Operations Manuals are prepared and updated annually. 2. To ensure that all Food & Beverage forms and reports are forwarded in time to the Corporate

/ Area Food & Beverage Departments.

Employee Handling

1. To make sure training and coaching in Food & Beverage Outlet, Managers and supervisory train and coaches employees who are able to work within the decentralized Management Philosophy, following the Concepts Statement established and the Financial, Operational and Administrative Philosophies outlined above and understand and support The Philosophy of Multi Skilling and Multi-Tasking.

FOOD & BEVERAGE MANAGER, PANORAMIC GROUP OF COMPANIES, UNITED-21 HOTEL-MUMBAI.12/2009 – TO 12/2012.

29. LBS MARG, GOKUL NAGAR, THANE, INDIA, 400601.TOURISM/HOSPITALITY.4 STAR HOTEL. Position Purpose: Responsible for producing and presenting Food & Service to meet Customer’s expectations and Satisfaction in Compliance with Panoramic Standards as well maintained and continuously improve the efficiency and profitability of the operation Key Result Areas:

Main Duties:

Food & Beverage Operations: Ensure that all the service deliveries are carried out as per the Terms and conditions agreed upon with the client & Standards. Manage the menu recipes Rotation for breakfast, lunch, snacks, Dinner, buffets, Banquets, Corporate Meet and special events. Initiate development of new menus, upgrade old menus and special event menus. Taste the food before service begins Develop new ideas for promotions, festivals and other special events. Plan the pre-preparation area to ensure that the items are processed according to the recipes. Plan and supervise the daily preparation of dishes according to the prescribed recipes, ensure that each item is made exactly as per the recipe and the quality and quantity is consistent every time. Enforce FIFO, HACCP policy inside kitchen cold room (Milk, Curd and Eggs, Meat, Fish); ensure only clean, hygienic items enter this space; full responsibility for cold room cleaning policy and procedures; ensure that all the cold holding units (preparation and dairy) remain at the required temperatures, and that the ingredients are stored and covered appropriately, In accordance with the laid down hygiene requirements. Consistently maintain standards of quality, cost, presentation, and flavor of foods and beverages. Attend to day-to- day problems and needs concerning equipment and food supplies, detect and ensure disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions. Make arrangements for maintenance, repair and upkeep of the Kitchen, its equipment, and other areas as appropriate.

Organic Growth and Profitability: Ensure organic growth of sales and sites by developing and promoting service excellence, retail offers and value added offers. Sustain and build site profitability through timely analysis of reports and provide solutions to counter any discrepancies. Apprise the management of any serious reversal or threat to the operations on time meet the sales and profit targets of the site. Cash and Debtors Management. Responsible for accurate control, handover and deposition of cash maintain accurately all the specified cash control documents. Ensure that all the invoices are raised and delivered to the client as per schedule. Ensure that the entire invoiced amount is received from the client on time and the outstanding amount is minimal. Ensure that the data required for the raising of invoices is sent to the accounts department on time. Keep track of all the invoices of the site. People Management and Training: Manage the on-site team including Chef, Managers, cooks, Captains, Stewards, cashiers, stores assistants, etc. Prepare activity schedules and assign Duties. Cope with the unavoidable staff problems, sickness, shortage etc. Ensure proper staffing for maximum productivity and higher standard of quality. Promote a healthy and teamwork oriented atmosphere within the site. Identify the training needs of his team and assist in the development of modules to address the same. Ensure that all the HR processes and staff welfare activities are implemented and carried out. Communication and Client Retention: Stay in close communication with the client for all issues regarding services, additional business, new initiatives and hygiene and prepare documents of the same, Roll out the branding policy and follow it as per the specifications. Understand Exceed the expectations of the client in order to ensure complete satisfaction. Ensure 100% client retention Address all issues pertaining to the client and the operations in a timely manner.

Wastage Control and Cost Management: Maintain a record of the daily leftovers; plan and prepare the Production based on this data with the Chef. Develop controls to keep track of wastage, production, sale, Leftovers etc. Ensure that all Municipal rules and regulations concerning waste disposal and segregation are strictly followed. Minimize wastage and able to recycle excess ingredients for other dishes in accordance with the highest hygiene standards Coordinate with the Purchase department to understand the cost trends and revisions. Legal Compliances: Co-ordinate with the HR, SEQ and Legal departments to ensure that all the legal compliances are met with and a copy of the same is maintained at the site. Systems Implementation and Process Management: Ensure that all the systems and processes are implemented and followed as per the company policy, ensure that all the work processes are documented and displayed.

Procurement and Inventory Management: Responsible for monitoring the daily raw material indent. Ensure that all the processes and checklists are followed and maintained accurately on a daily basis. Ensure that the goods are stored as per the laid down norms of The Company. Safety Environment & Quality (SEQ): Ensure that safety and hygiene policy is strictly followed at the site. Control the quantity and quality of the ingredients and ensure that all items are received as per the laid down specifications responsible for training the receiving area staff on ingredient quality. Responsible for maintaining record of all hygiene related procedures, initiatives and incidents.Co-ordinate with the SEQ team to implement the policy and process. Ensure that all incidents pertaining to SEQ are reported to the concerned teams on time. Take operational ownership of all the SEQ processes. Timely communication of all possible on site SEQ hazards to the concerned department.

Contract Renegotiation and Rate Renewal: Responsible for the timely renegotiation of the existing contract along with rate renewals, Ensure that the site is operating with valid and up- to-date. Agreements Authorities: As per Panoramic Plan. Key Competencies: Business acumen, Commitment to quality, Strong financial and budgeting skills, Sound written and verbal communication. Well groomed and able to represent Panoramic in a professional manner, Customer focused, Interpersonal skills, Organized and self- motivated, Leadership and team building abilities, Computer literacy. ASST. FOOD MANAGER, ASST.MAITRE’D: ROYAL CARIBBEAN CRUISE LINE. MIAMI, FLORIDA, USA, 11/2000 TO 09/2009.

My Role contributes my Mission, values and, Strategic priorities by implementing the principles of Aggressive Hospitality. In the following areas: Responsibilities include in maintaining Gold Anchor Standards, SQM Standards, USPH guidelines, environmental and safety policies. Efficient, courteous and technically excellent food and beverage service. Positive food and beverage area ambiance. Training, coaching, and retaining qualified staff. Safe professional and personal practices. Effective business processes. In carrying out these responsibilities, I undertake duties in the areas of the professional Performance. Guest Experience: Ensures efficient, courteous and technically excellent food and beverage service. Provide on floor co-ordination of the guest experience in food and beverage areas. Handle “Special orders and Dietary needs”. Use Silver Service methods and Standards to handle guest requests, inquires and complaints. Regularly monitors customer satisfaction and taking personal responsibility. Proactively sincerity and Hospitality in all guest interaction. Follow-up on customer inquiries, requests and complaints. Resolving problems promptly. Crew Excellence: Induct, train, coach, and lead crew to consistently superior levels of performance. Determine and Communicate standards of performance to employees. Fully implements the performance Interview system and complies with certification, company procedures for promotion and transfer. Strives to create and maintain a positive work environment. Excellent Leadership behavior. Fostering teamwork’s and partnering within the departments on board.

Leadership: Incorporate my Commandments into Daily contributions: Commitment: Mission, values, people development, continuous improvement. Character: Integrity, Attitude. Competence: Technical, Decision making. Conduct: Modeling, resolving conflict, personal discipline. Communication: Informing, listening and engaging

Operations/Business: Control the cost of chain, silver, glass, and consumable items. Prepare cost productive requisitions, for consumables and sundries accordingly. Effective dynamic scheduling of staff, to minimize overtime. Follow company’s product and service standards and protocols. Assist with pre-service meeting and daily briefing. Provide on floor coordination of duties on turnaround days, for Wheelchair, and assisting guests. Perform all duties as required by the Restaurant Manager.

Cleaning and Maintenance: Adheres to USPH, Canadian, Brazilian Public health and company’s cleaning and maintenance standards.

Safety: Follow and carry out assigned duties for crew and passengers safety drills, Comply with company’s safety, environmental policy.

SUN CRUISE LINES, USA: ASST. FOOD MANAGER, (WINDJAMMER) 07/1995 TO 10/2000.

Responsibilities include in maintaining Gold Anchor Standards, SQM Standards, USPH guidelines, environmental and safety policies, Audits on Board. Responsibilities also include trainings, schedules, inventories, warnings, counseling’s and communication within and outside the department, building team work and efficiency and also making sure all the tasks are promptly delegated to obtain utmost results. To provide required support to the Maitre’d in overall operations by enabling the team to work together to get positive results and also consistency. To provide a consistent approach in maintaining the targets as well as the standards. Making sure the operation in the windjammer runs smooth, with Positive results. PREMIER CRUISE LINES, MIAMI, USA: WINDJAMMER MANAGER. 03/1993 TO 05/1995.

Being responsible of the overall operation in the Windjammer (Buffet). Making sure the Guest needs are anticipated, and to deliver the best vacation experience. Making sure the staff is coached and trained in compliance. Achieving Targets and ratings. Following all USPH,Protocols. COSTA CRUISE LINES, MIAMI, USA: DINING ROOM WAITER. 01/1990 TO 03/1993.

Worked as Restaurant Waiter, in the Dining Room and in the Specialty Restaurant. Making sure the Guest needs is anticipated, and to deliver the best vacation experience Following all USPH, Protocols.

SEA ROCK SHERATON, MUMBAI, INDIA. DINING ROOM WAITER: 05/1987 TO 01/1990.

Worked as Restaurant Waiter, in the Dining Room and in the specialty Restaurant Coffee Shops, Room Service, Banquets.Making sure the Guest needs is anticipated, and to deliver the best vacation experience.

EDUCATION AND TRAINING.

Bachelor of Commerce. Mumbai University.India. 1986-1992 Hotel Management and Catering TECHNOLOGY: DIPLOMA-J.J. School of Arts. 1987-1990. Rosary High School, SSC. Mumbai. India: 1976-1986. SOCIAL SKILLS AND COMPETENCES.

Excellent Team Work, Communication Skills. Motivating. Can take changes in a Positive Manner, Flexible, and Experience in Customer Service. Leadership. Capable in planning, communicating, team building, training mentoring and Staff development. Can take work more productive with striking results and profit oriented. RESPONSIBLE, HONEST, POSITIVE, FRIENDLY, SMILING.

MS OFFICE, FIDELIO, EXCEL, POWERPOINT, CRUNCHTIME, MMS, SILVERWARE, INTERNET – EXELLENT

ADDITIONAL INFORMATION.

L.E.A.P (Leader Ship, Excellence, Achievement, Programmer). Developing Leaders, Customer Service.

Certified Life Boat Commander.

Certified Serve Safe Alcohol Trainer.

Certified United States Public Health Trainer.

Safety and security for guests.

Crowd and Crisis management.

Certified HACCAP Management trainer.

STCW-2000 VALID CERTIFICATES AND COURSES.

ANNEXES: VALID Passport, USA- C1/D VISA, CDC- INDIAN, BAHAMAS &PANAMA. COVID-19 VACCINATION CERTIFICATE,1st,2nd Dose,3rd Booster Dose. MOTHER TOUNGE: ENGLISH - RELIGION-Roman Catholic.

SPEAK: GERMAN, ITALIAN, SPANISH (BASIC)

HOBBY’S: MUSIC, READING, FOOTBALL AND CRICKET.

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