Dining Room Guest Services
Resume:
Carmo Carvalho
Houston, Texas
*****.******@*****.***
Professional Summary
Dedicated and customer-focused hospitality professional with over 24 years of experience in the hotel industry. Proven track record in providing exceptional guest services and enhancing guest satisfaction. Adept at resolving guest issues efficiently. Strong communication skills and a commitment to creating a welcoming and memorable experience for all guests. Work Experience
Nimit Palace Indian Restaurant – New Jersey (July 2013 to Oct 2019) As Floor Manager
• Supervise and coordinate the activities of dining room staff to ensure efficient service and a positive dining experience for guests.
• Train, mentor, and evaluate staff performance, fostering a culture of teamwork and continuous improvement.
• Oversee guest seating, table assignments, and reservation management to optimize dining room flow and minimize wait times.
• Handle guest inquiries, complaints, and special requests, ensuring timely and satisfactory resolutions.
• Collaborate with the kitchen staff to ensure accurate and prompt order delivery, maintaining the quality and authenticity of Indian cuisine.
• Ensure compliance with health, safety, and sanitation regulations, conducting regular inspections and staff training sessions.
• Monitor inventory levels, order supplies, and manage vendor relationships to ensure smooth operations.
• Implement and enforce restaurant policies and procedures, ensuring consistency and high standards of service.
American Cruise Regent Seven Seas Voyager (Apr 2009 to Feb 2012) As WAITER
• Welcomed and seated guests, providing them with menus and daily specials.
• Took food and beverage orders accurately and relayed them to the kitchen and bar.
• Delivered food and beverages to guests in a timely manner.
• Ensured guests' dining experience met company standards, promptly addressing any issues or special requests.
• Maintained cleanliness and organization of the dining area, adhering to health and safety regulations.
• Assisted in training new staff members, providing guidance on company procedures and service standards.
• Collaborated with kitchen and bar staff to ensure efficient service flow.
• Participated in regular safety drills and emergency response procedures. Green Beans World Coffee Inc – Iraq/Afganistan (Dec 2005 to Sep 2008)
As Team Leader/Barista
• Responsible to maximize customer satisfaction, and repeat business.
• To assist in the achievement of budgeted results in sales, payroll, cost control and stock.
• Responsible for Maintaining Health & Safety Regulations.
• Responsible to assist the team in delivering the Green Beans Coffee Standards.
• Involved in Pre-shift meetings & short take procedures.
• To work as a team with other departments in the hotel to ensure an efficient and smooth running of the hotel as well as providing a friendly ambience within the hotel
Safir International Co. - Kuwait (2002 to 2004)
Safir International Hotel (June 2002 to April 2004) As F & B Service Head Waiter
• Perform all necessary tasks to serve food and beverage according to the service standards and operating manuals of the hotel.
• Maintenance and upkeep of all service equipment / materials.
• Responsible for getting stock for stores and maintaining hygiene standards in storage.
• Ensure minimum wastage, spoilage of food and drink.
• Preparing tables for a meal
• Taking customers' orders
• Serving drinks and food
• Cleaning up before, after and during servings in a restaurant
• Responsible for all service preparations before, during and after the service
(mis-en-place and mis-en-scene)
• Inform supervisor immediately on any operational and guest related matters.
• Maintain cordial and professional relations with all hotel employees.
• Show interest in and understanding for other departments processes
• Develop and maintain good working relationships with all kitchen and stewarding staff.
• Pleasant interaction with guests and always ready to serve.
• Adhere to all the Leisure Brand Standards - General Standards of Behavior.
• Maintaining hygiene and cleanliness standards in the outlet / service areas. JW Marriott – Kuwait (Apr 2003 to Apr 2004)
Worked as a Casual Staff during the Period.
As F & B Supervisor
• Perform all necessary tasks to serve food and beverage according to the service standards and operating manuals of the hotel.
• Maintenance and upkeep of all service equipment / materials.
• Responsible for getting stock for stores and maintaining hygiene standards in storage.
• Ensure minimum wastage, spoilage of food and drink.
• Preparing tables for a meal
• Taking customers' orders
• Serving drinks and food
• Cleaning up before, after and during servings in a restaurant
• Responsible for all service preparations before, during and after the service
(mis-en-place and mis-en-scene)
• Inform supervisor immediately on any operational and guest related matters.
• Maintain cordial and professional relations with all hotel employees.
• Show interest in and understanding for other departments processes
• Develop and maintain good working relationships with all kitchen and stewarding staff.
• Pleasant interaction with guests and always ready to serve.
• Adhere to all the Leisure Brand Standards - General Standards of Behavior.
• Maintaining hygiene and cleanliness standards in the outlet / service areas. Renaissance Resort – India (June 2001 to June 2002) As Waiter - F & B Service Department
• Perform all necessary tasks to serve food and beverage according to the service standards and operating manuals of the hotel.
• Maintenance and up keep of all service equipment / materials.
• Responsible for getting stock for stores and maintaining hygiene standards in storage.
• Ensure minimum wastage, spoilage of food and drink.
• Preparing tables for a meal
• Taking customers' orders
• Serving drinks and food
• Cleaning up before, after and during servings in a restaurant
• Responsible for all service preparations before, during and after the service
(mis-en-place and mis-en-scene)
• Inform supervisor immediately on any operational and guest related matters.
• Maintain cordial and professional relations with all hotel employees.
• Show interest in and understanding for other departments processes
• Develop and maintain good working relationships with all kitchen and stewarding staff.
• Pleasant interaction with guest and always ready to serve.
• Adhere to all the Leisure Brand Standards - General Standards of Behavior.
• Maintaining hygiene and cleanliness standards in the outlet / service areas. Holiday Inn Resort – India (May 1996 to Dec 2000)
As Waiter - F & B Service Department
• Perform all necessary tasks to serve food and beverage according to the service standards and operating manuals of the hotel.
• Maintenance and up keep of all service equipment / materials.
• Responsible for getting stock for stores and maintaining hygiene standards in storage.
• Ensure minimum wastage, spoilage of food and drink.
• Preparing tables for a meal
• Taking customers' orders
• Serving drinks and food
• Cleaning up before, after and during servings in a restaurant
• Responsible for all service preparations before, during and after the service
(mis-en-place and mis-en-scene)
• Inform supervisor immediately on any operational and guest related matters.
• Maintain cordial and professional relations with all hotel employees.
• Show interest in and understanding for other departments processes
• Develop and maintain good working relationships with all kitchen and stewarding staff.
• Pleasant interaction with guest and always ready to serve.
• Adhere to all the Leisure Brand Standards - General Standards of Behavior.
• Maintaining hygiene and cleanliness standards in the outlet / service areas. Personal Information
Date of Birth : 29 October 1975
Language: English, Hindi, Konkani
S. T.C.W. Courses as per 95 Convention
Name of Institute sea Farers marine Institute E.F.A Certificate No. 549 05 / 2004. Place of Institute Mumbai P.S.S.R Certificate No. 525 / 01 / 2004. F.P.F.F Certificate No. 402 / 02 / 2004.
P.S.T Certificate No. 530 / 03 / 2004.
P.S.F Certificate No. ARK/PSF/1220308
Professional Qualification
Name of Institute Type Year Joined Duration Remark Fr, Agnel Institute F & B Service Hotel
Management Diploma
1996 to 1997 One Year 2nd Class
Educational Qualification
Name of the School Pope John Higher Secondary School Highest Grade Completed S. S. C. Second Class in 1995 to 1996, through Goa Board. Additional Qualification
Jade’s Hospitality Academy Pvt. Ltd. Onboard Training Programme Carmo Carvalho
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