WALTER PINTO

***** ******** **, adu48a@r.postjobfree.com

Palmdale, CA 935**-***-*** 2255

Educational Background

Bachelors in Hotel Management and Tourism

WASHINGTON INTERNATIONAL UNIVERSITY,UNITED STATES OF AMERICA

Diploma in Hospitality Supervision

EDUCATIONAL INSTITUTE OF THE AMERICAN HOTEL & MOTEL ASSOCIATION, UNITED STATES OF AMERICA

Restaurant & Counter Service

INSTITUTE OF HOTEL MANAGEMENT, CADELL ROAD, MUMBAI, INDIA.

Food Service Management

INSTITUTE OF HOTEL MANAGEMENT, CADELL ROAD, MUMBAI, INDIA.

Higher Secondary College

B.S.S.S COLLEGE OF ARTS AND COMMERCE, MUMBAI, INDIA.

Professional Achievements

Certified Insurance Agent (Accident, Health and Life) License # 4129975

CALIFORNIA DEPARTMENT OF INSURANCE, U.S.A

Internal Quality Auditor Program on ISO 9001:2000

KPMG CERTIFICATION SERVICES, DUBAI, UNITED ARAB EMIRATES

Certified ISO 9001:2000 and HACCP Internal Auditors

A.S TECH TECHNICAL & MANAGEMENT CONSULTANTS.

Professional Experience

Islands Restaurant - Sept 2022 – February 2023

DESIGNATION: ASSISTANT MANAGER

Coach new servers on up-selling strategies to increases PPA (per person average)

Raised employee morale and decreased turnover, creating service incentives programs to reward staff for increasing up-selling revenues.

Reduce process lags, cross training employees to handle multiple duties.

Assign and follow up on completion of maintenance calendar.

Manage the kitchen: ensure safety, time management and proper procedures being followed always.

Manage daily cost control sheets (testers, waste, cooked meals, grab test, cooling procedures)

Perform restaurant walk through to gauge timeliness and excellent service quality.

Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines

Fusion Inn Cafe- Sept 2018 –March 2021

DESIGNATION: MANAGER/ CHEF/OWNER

Involvement in the restaurant startup including kitchen floor planning and equipment.

Responsible for hiring & training cooks & other kitchen staff

Managing of line cooks and dishwashers, inventory and purchasing, menu creation and pricing, food and staff budgeting, staff scheduling and kitchen safety and cleanliness maintenance.

Work with public health to comply & train staff regarding food safety regulations.

Resolve issues as they happen in an efficient way able to quickly assess a situation propose resolutions and implement a solution.

Ability to work with a diverse population and within a team atmosphere

Identifying and networking on online platforms like Facebook, Instagram, Google & Yelp to enhance visibility of the business to increase and generate sales growth

Implement and make changes in the menu as per the client’s dietary needs.

Ability to cope & still run the business with implementation of public health regulations due to COVID.

Identify potential market opportunities and implement sales strategy.

Providing a cost-effective service that takes into consideration environmental, efficiency and safety issues

EMS SEVEN SEAS - (Supreme Group ) - 2009 –2015

DESIGNATION: COUNTRY MANAGER.(QATAR & BAHRAIN)

Overseeing the Catering operations in Qatar and Bahrain.

Managing customer centric operations and ensuring customer satisfaction by achieving delivery timelines & service quality norms

Ability to work with a diverse population and within a team atmosphere

Identifying and networking with clients and generating business from existing accounts to increase sales growth

Identify potential market opportunities and suggest sales strategy to the team

Providing a cost-effective service that takes into consideration environmental, efficiency and safety issues

Liaising with associated council departments, local community bodies, commercial organizations and stakeholders.

TOCO L.L.C, OMAN (Subsidiary of WILLBROS INC, Huston, Texas) – 2007 – 2009

DESIGNATION: OPERATION MANAGER.

Managing the companies prime catering projects, to name a few, PDO (Petroleum Development Oman), Oman LNG (Sur), Occidental Oman (OXY)

Developing an organization’s overall property strategy.

Advising on health and safety of a building's environment for the occupants and users

Maintaining communications networks.

Advising on energy efficiency and effective use of space.

SOCAT L.L.C. OMAN (Universal Sodexho Group) – 2001 – 2006

DESIGNATION: OPERATION MANAGER.

To ensure the efficient management of all locations and to make sure that they are contributing to the agreed budgeted profits.

To review and analyze monthly results, highlight problem areas and take appropriate action to rectify poor performance.

To ensure that all financial targets are being achieved, e.g. through sales discounts, food cost control.

Adhere to all quality standards and processes, for the acquisition of customers, opportunities and submission of tender and contract documents.

Provide regular feedback to senior management about marketplace and competitor activity.

INTERCAT HOSPITALITY, DUBAI – 1998 – 2006

DESIGNATION: CATERING MANAGER.

Mobilizing new projects from the first day of inception.

Setting standards for kitchen hygiene & service procedures

To stay "close to the customer" and maintain effective communication with them at all times through a planned program of site visits and formal meetings.

Preparing location wise P&L statements and providing the finance department with input for budgeting.

Monitor payments / outstanding invoices, having strong coordination between Credit & Collection department.

ROYAL CARIBBEAN INTERNATIONAL, U.S.A – 1994 – 1998

DESIGNATION: ASSISTANT MAITRE'D

Accountability for the Food and Beverage operations

Analyzing the guest comment card statement.

Sound knowledge of fine wines and wine service and assist the Sommelier/ Wine Waiter in times of work overload.

Ensures that the revenue targets set by the cruise line are achieved and exceeded through applying various sales techniques, up-selling, suggestive selling and in the same time keeping the cost levels within the limits set by the ship's Restaurant Manager by conducting workstation spot checks to ensure items are correctly stored to minimize deterioration and waste

Mentors, develops and provides on-the-job training to new recruits in order to improve their current performance allowing them to gain skills and abilities for future advancement.

THE TAJMAHAL INTERCONTINENTAL HOTEL, MUMBAI, INDIA – 1985 – 1993

DESIGNATION: CATERING SUPERVISOR (F&B SERVICE)

Assisting the restaurant manager in the supervision of food and beverage operation.

Provided excellent guest satisfaction and increased productivity standards by utilizing available resources.

Taken corrective actions if necessary to ensure standards are maintained.

To inform about daily events, conducted pre-shift meetings of employees.

Made sure that side work duties were complete and tables were properly set before, during and after opening hours.

Scheduled and trained employees and ensured proper coverage.

Professional References

Mr. Alan Molina

General Manager Islands Restaurant

Phone number: 818-***-****

Mr. David Foster

Regional Manager Islands Restaurant

Phone number: 760-***-****

Mr. Fadi Saneh

Managing Director, Algosaibi Services Company.

Phone number: +(973-****-****

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