Restaurant Supervisor Cruise Lines

NAME: AUSTIN FERNANDES.

ADDRESS : Gaurav Valley, Daffodil D wing 103, Hatkesh, Mira Road East, Thane 401107, Mumbai - India.

PROFESSIONAL PROFILE :

An experience of an 18 yrs of for Food and Beverage operations with an ability to work accurately under pressure for Royal Caribbean and

Currently working for Aroya Cruise lines as a part of opening team which is a big History for the first time for Saudi Arabia Cruise Company.

I’m honest, loyal, trustworthy, consistent in my performance and passionate about my job. PERSONAL DETAILS

Passport No: Z7136893

Date of Issue : 01/03/2033

Date of Expiry : 28/02/2033

CDC No : MUM 357350

Date of Issue : 04/01/2019

Date of Expiry: 03/01/2029

Schengenstaten Visa : O18232329

Date of Issue : 11/01/2024

Date of Expiry : 11/01/2025

Seafarers Identity Document No: M33176010

Date of Issue : 25/03/2023

Date of Expiry : 24/03/2033

EDUCATION

• Higher Secondary School ( Science ) passed out in 2001.

• Secondary School passed out in 1998 From Holy Family High School. ADDITIONAL QUALIFICATION AND SKILLS.

• Excellence in M S Word, Excel, PowerPoint.

• Typing Speed of 30. W.P.M

• Worked on the POS (Point of Sale) system.

• Fidelio Programme.

• Guest Logs

RECENT ACHIEVEMENT

• Resolve the Guest issues effectively and received appreciation by the guest and management.

• Always takes the Job seriously and challenge the difficult situation and turn in to positive and get the result.

• Always find the way to motivate the Restaurant team members by sharing the knowledge, training, coaching and honouring them with Incentive whenever they are doing a great job.

PROFESSIONAL WORK EXPERIENCE

Working for Aroya Cruise Lines from Nov 2024 Till Present.

Working as a HEAD WAITER

Duties :

Training and Developing the team member to be familiarise with the SOP’s of the Company, about the products as well monitoring their performances in a timely manner and giving them the feedback of their performance.

Monitoring the team during the service, is on for providing an excellent guest satisfaction as per the company policy. Even to assist them with the guest with special dietary needs and request and immediately communicating with the Chef in the Galley.

Monitoring the guest in the restaurant by personally checking about their experience of service and if any problem arises, then log it in to the system and to follow up on them until its been resolved by providing a fast and effective resolution to the guest.

Monitoring on a daily basis the budgets and updating the inventory for keeping an exact control on the cost of the business.

Monitoring on the staff’s schedule and working on it to reduce the overtime of the staff by seeing to that, that they get proper rest hours before the start of shit and to make a Dynamic schedule as per the busy hours to have the staff in full power for the operation to run smooth. Even monitoring if the staff are following the ILO rules and regulations.

Supervise and coordinate the functions of the restaurant sequence of service and all essential duties and responsibilities including the Main Dining Room, Windjammer, and Specialty Restaurants, to be engaged in providing courteous and professional service to guests. Worked for Royal Caribbean International from March 2006 to July 2023.

Worked as HEAD WAITER

Duties :

Trains, monitors and evaluates Restaurant employees for service according to ROAD. Provides on-the-job training to all Restaurant employees to strengthen their current performance and in preparation for possible advancement.

Following all Restaurant Operations guidelines (i.e. SOPs, Traffic Flow, Over Time) creates and notifies Maitre d' regarding work schedules and station assignments. Ensures fair distribution of duties including side jobs, following Restaurant Operation guidelines, to employees engaged.

Records production and operational data on specified forms. Analyzes operational problems such as theft and wastage, and establishes controls. Ensures that employee timecards are in compliance with the Time and Attendance policy.

Supervises staff to ensure tables are set according to standards with appropriate linen, silverware, glassware and china. Under time constraints or staff shortages, assists employees in setting tables.

Greets and escorts guests to their assigned seats.

Presents both food and beverage menus to guests; suggests dinner courses, appropriate wines, and answers questions regarding menu and wine selections. Makes recommendations to entice guests with thoughtful suggestions.

Supervises staff to ensure galley and beverage orders are properly recorded and retrieved from various locations and served appropriately to guests.

Ensures staff enters food and beverage orders in the point-of-sale system. Records meal counts according to established processes. Under time constraints or staff shortages, assists employees in the food service function. 9. Supervises assigned stations or sections, including all employees and the equipment used within them. Responsible to ensure all cleanliness and maintenance is in accordance with relevant standards (i.e. ROAD, USPH.).

Workplace Safety and Clean Ship Matrix) in assigned areas. Ensures sections are ready prior to seating.

Observes guests to anticipate their needs, responds to any additional requests and determines when the food and beverage service has been completed.

Works to achieve the guest’s satisfaction with both the quality of the food served and service execution. Listens emphatically to any opportunity for improvement. Exercises authority and discretion to satisfy guests in a manner consistent with Royal Way Standards. Immediately works to resolve difficulties and follows-up with all employees and guests involved in a positive and productive manner to correct the situation.

Attends meetings, training activities, courses and all other work-related activities as required.

Actively follows ServSafe responsible service of alcoholic beverages. Supervises and participates in dining room entertainment as directed by established activities and specific itinerary adaptations such as theme night parades.

Participates in rotational schedule, supervising assigned areas in Room Service, Windjammer, Specialty Dining, and other venues.

LAR SERVER / l

Worked as Restaurant Supervisor

To monitor the team members and ensuring that they provide the service according to the company standards.

Assisting the guests with their special dietary needs and taking care of them to make sure are they enjoy everything on board and their satisfaction.

Worked as Restaurant Operations Co-coordinator

Duties :

To ensure the guests have been allocated their tables in the dining room as per their requests made and status of being loyal guest for the Rccl by working, through the system on board that is OTR ( onboard table reservation) before the guests board the ship .

Co coordinating with the Restaurant Operations Manager and ensuring everything is ready and prepared for regular meetings.

To make the payroll ready for the restaurant team and communicating with the financial team before the pay day.

Managing the office as well filling the required and important documents in the correct folder and also work with the HR team to monitor performance of the restaurant team members for evaluating them at the end of their contract.

Monitoring the staff's working hours and checking their ILO's

Worked as Waiter

Duties :

Providing service to the guest during breakfast, lunch and dinner with a smile and making them feel very welcomed and special on board.

To work as a team with the assistant waiter during the service.

Worked as Assistant Waiter

Duties :

Provide service to the guest in the open buffet for breakfast, lunch and during dinner in the dining room.

To assist the Waiter in charge by serving dressing when the food is served and even clearance of the tables. Washing knifes and cutleries in time so the waiter is ready for the second seating by setting up the tables and ready for the next guests.

Worked as Room Service Attendant

Duties:

Delivering orders to the guests stateroom quickly and efficiently.

As well as to manage the phone calls to take the orders and placed the orders in the kitchen. Different Cruise Line Experience

Worked as F & B Assistant for P&O Cruise Lines from April 2005 till Dec 2005. Duties:

Worked as a galley utility by washing the pots and pans as well by following the proper protocols of the sanitisation. Worked as a Team Member from Sep 2004- Feb 2005 with Café Coffee Day Duties:

Increased the revenue for the company by up selling the revenue items to the customers through merchandise.

Punctual for work at all times.

Providing service to the customers and attending to their needs.

Serving different types of coffees to the customers.

Ensuring the restaurant and the open buffet opens for the guests on time as per the schedule. Giving a feedback of the performance of the team members to their managers and supervisors after every shift. Motivating the team members by leading them by example and helping them in their challenges. Duties :

KEY RELEVANT SKILLS

• Performance : Consistently achieved above average performance appraisal while working for Royal Caribbean International on different positions.

• Leadership : Leading and developing the biggest department onboard through the quality of service of Food and Beverage.

• Employee Development : Consistent in training and developing subordinate supervisory team to be an asset to the company.

• Planning : Reduce costs, planning events and effectively managing the restaurant team and increased efficiency.

• Result Oriented : Motivating the restaurant team to achieve ratings & revenue targets by analysing and planning effectively.

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