Assistant Maitre D

ROYCETON ANTHONY DE SOUZA

EMAIL: **************@*****.**.** NATIONALITY: INDIAN

PHONE: +39-327-***-****/+91-983******* GENDER: MALE KEY SKILLS

Team Management Menu Engineering Hands on Training Brand Promotion Brand Representation Customer Service Quality Assurance Project Management Building strong customer relationship PROFESSIONAL CAREER HISTORY

MSC CruisesPvt. Ltd.

Senior Restaurant Manager/ Assistant Maitre D’ Hotel (11TH October, 2021 to 31ST January, 2025) Responsible for the entire service operation onboard

Supervision/support of a professional welcoming and sales orientated F&B Service

Ensuring the correct handling of all products, materials and equipment

Ensuring absolute cleanliness and order in accordance with HACCP rules

Operation of service procedures according to standards (e.g. menus, decoration)

Organization and execution of F&B related ship functions and special events

Performance according to company standards and HACCP rules Management and motivation of the service crew

Organization, management and motivation of restaurant and bar crew

Management of work schedules & Training of service in department

Participation in loadings and full cooperation to assign crew for dis-/embarkation and luggage duty. Responsible for cost control and adherence to set budgets

Cost control in accordance to the budget

Establishing of weekly stock order in cooperation with Hotel Manager

Conduction of stock takes; inventory according to company procedures

Responsible for daily closing of restaurant and bar area cash register Active liaison with guests

Welcoming of guests and socializing during meal times

Conduction of daily menu presentation with cooperation of Executive Chef The Club, Mumbai- India

Senior Restaurant manager (2nd March, 2020 – 20th August, 2021)

Recruiting, training and supervising staff.

Agreeing and managing budgets.

Planning menus.

Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

Promoting and marketing the business

Overseeing stock levels and ordering supplies

Producing staff rotas

Handling customer enquiries and complaints

Taking reservations

Greeting and advising customers

Problem solving

Preparing and presenting staffing/sales reports

Keeping statistical and financial records

Assessing and improving profitability

Setting targets

Handling administration and paperwork

Liaising with customers, employees, suppliers, licensing authorities and sales representatives

Making improvements to the running of the business and developing the restaurant. Sophia’s Kitchen, Fujairah – U.A.E.

Operations manager (1st March, 2018 – 5th December, 2018)

Manage and direct operations team to achieve business targets.

Assist in developing or updating standard operating procedures for all business operational activities.

Build strong relationship by addressing customer issues and complaints in a timely manner.

Assist in employee appraisals, promotions, compensation and termination based on the performance review.

Provide operational support and guidance to staff.

Assist in developing operating and capital budgets.

Monitor and control expense according to allotted budget.

Assist in interviewing, recruiting and training candidates.

Manage work assignment and allocation for staff.

Conduct performance review and provide performance feedback to staff.

Maintain accurate and clear documentation for operational procedures and activities.

Work in compliance with company policies and procedures.

Ensure team follows standard operating procedures for all operational functions.

Conduct regular meetings with team to discuss about issues, concerns, updates etc.

Support operational risk and audit process for the purpose of preventive maintenance. Millennium Hotel Fujairah

Assistant Food & Beverage Manager (14th April, 2016 – 2nd December, 2017)

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards

Preserve excellent levels of internal and external customer service

Design exceptional menus, purchase goods and continuously make necessary improvements

Identify customer needs and respond proactively to all of their concerns

Lead F&B team by attracting, recruiting, training and appraising talented personnel

Establish targets, KPI’s, schedules, policies and procedures

Provide a two way communication and nurture an ownership environment with emphasis on motivation and teamwork

Comply with all health and safety regulations

Report to management regarding sales results and productivity TENNIS & COUNTRY CLUB, FUJAIRAH – U.A.E.

Property managed by Le Meridien and co-owned by Government of Fujairah and A&E Assistant Food & Beverage Manager (19th August, 2014 – 13th April, 2016)

Organizing all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis

New menu development, existing menu redesigning, staff training and establishing SOPs for various outlets.

Generating increase in their gross sales, operating profits and overall service standards.

Identifying the training needs of associates to achieve an increase in food & beverage revenue, exceptional guest experience and repeat business

Promoting the club and its facilities through regularly interacting with guests. Interviewed, selected, trained, and guided new F&B Department staff.

Designing and facilitating F&B training programs for all associates on a daily

Ensuring all staff is meeting all established standards of service. Monitoring and testing service skills of staff retrain and reinforce all standards on food & beverage quality and service details daily. Providing feedback and appraisals if and when required.

Monitoring and maintaining cleanliness of the pub and work areas; communicating any issues of safety, cleanliness or malfunctions to appropriate departments; managing maintenance/safety issues to completion.

Planning and conducting meetings for outlets on a monthly basis to ensure staff is correctly communicated with and that staff are consistently trained and well-motivated. Attending interdepartmental meetings to ensure good cross communication between departments

Assisting in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments

Assisting to control current budgeted and forecasted revenues, payroll, and product costs.

Assisting in maintaining all Micros programming for food and beverage outlets. ASCOT HOTEL (GOAN SHACK), Dubai – U.A.E.

One of the leased outlets with excellent ambience and pub feel to it Restaurant Manager (3rd December, 2013 – 14th May, 2014)

Taking responsibility for the business performance of the restaurant.

Analyzing and planning restaurant sales levels and profitability.

Organizing marketing activities, such as promotional events and discount schemes.

Preparing reports at the end of the shift/week, including staff control, food control and sales.

Creating and executing plans for department sales, profit and staff development.

Setting budgets and/or agreeing them with senior management.

Planning and coordinating menus.

Coordinating the entire operation of the restaurant during scheduled shifts.

Managing staff and providing them with feedback.

Responding to customer complaints.

Ensuring that all employees adhere to the company's uniform standards.

Meeting and greeting customers and organizing table reservations.

Advising customers on menu and wine choice

Recruiting, training and motivating staff, organizing and supervising the shifts of kitchen, waiting and cleaning staff.

Maintaining high standards of quality control, hygiene, health and safety.

Checking stock levels and ordering supplies.

Preparing cash drawers and providing petty cash as required.

Helping in any area of the restaurant when circumstances dictate. PIZZA BY THE BAY, Mumbai - India

A five star restaurant that is owned and managed by The Mars Group, this landmark location is a much-cherished destination in downtown Mumbai for Italian cuisine.

Assistant Restaurant Manager (21st May, 2013 – 10th October, 2013)

Ensure all guests receive positive and professional service to the highest standards to exceed the customer’s expectations.

Supervise a section of the Restaurant/ Outlet. Oversee all operational standards for the section and lead the team to deliver an outstanding guest experience.

Ensure food quality and consistency is delivered at all times to Brand guidelines and Company standards.

Monitor stock levels to ensure optimum stock handling within the restaurant/outlet.

Conducted F&B department trainings to team members and trainees to familiarize them with the beverage menu and the high service standards.

Ensure restaurant/ outlet procedures are followed to reduce wastage of food and non- food items.

Work within operational procedures to ensure F&B preparation process remain within Company and Municipality guidelines.

Handle all customer queries and comments to ensure customer satisfaction. Resolve customer complaints in a timely manner and to the guest’s satisfaction.

Ensure health and safety and fire regulations are adhered to within the restaurant/outlet at all times.

Possess complete and thorough knowledge of how to operate all equipment and machinery, including cleaning and maintenance practices.

Carry out additional tasks as instructed by management. LE MERIDIEN AL AQAH BEACH RESORT

One of the leading five star luxury resorts in Fujairah, member of Starwood Hotels & Resorts, Inc.

Food & Beverage Supervisor (15th December, 2011 – 26th January, 2013)

Responsible for efficient service of F&B following SOPs as per LQA (Leading Quality Assurance) standards across the various F&B outlets.

Responsible for exceeding the guest expectations by anticipating their needs. Handled special care guests to ensure guest satisfaction and a high service score Ran quarterly staff meetings and created and enforced SOPs for all outlets.

Responsible for the weekly schedule for 15 employees and was in charge of manually inputted tips for all food and beverage associates

Planned and organized the setup and coordination of restaurant events on regular intervals

Relayed important information to the F&B management team after attending executive committee meetings as the F&B representative to discuss projects, current revenue, and forecasting for the week.

Part of the CARE committee which worked with the General Manager, Director of Human Resources, along with all department heads in a monthly meeting on how to improve guest and employee satisfaction

PRINCESS CRUISES (Los Angeles, U.S.A)

A sister concern of Carnival Corporation with a grand fleet of 17 ships sailing worldwide. Food & Beverage (1st December, 2001 – 22nd August, 2011)

Escorting customers to their tables

Preparation and setting of tables according to the standards

Presenting menus to the guests and answer questions about menu items, making recommendations upon request

Check with customers to ensure that they are enjoying their meals and take action to correct any problems

Explaining how various menu items are prepared, describing ingredients and cooking methods

Serving food and/or beverages to guests

Handling difficult guests with discretion

Remove dishes and glasses from tables or counters, and takes them to kitchen for cleaning Wine knowledge

Always remains clean, well-groomed and friendly to the guests

Supervision/support of a professional welcoming and sales orientated F&B Service

Ensuring the correct handling of all products, materials and equipment

Ensuring absolute cleanliness and order in accordance with HACCP rules

Operation of service procedures according to standards (e.g. menus, decoration)

Organization and execution of F&B related ship functions and special events

Performance according to company standards and HACCP rules

Supervision and motivation of restaurant and bar crew

Cost control in accordance to the budget

Conduction of stock takes; inventory according to company procedures

Participation in dis-/embarkation on turnaround days TRAINING & EDUCATIONAL QUALIFICATIONS

Bachelor in Business Administration

Successfully completed from “Suresh Gyan Vihar University” Certified Department Trainer

Successfully completed the “Training Skills Workshop: Train-the-Trainer Course at Le Meridien Al Aqah Beach Resort

Certified Department Trainer

Successful completed the Train-the-Trainer course at “The Mars Group” Basic Food Hygiene Training Course

Successfully completed the Basic Food Hygiene Training Course conducted by

“PILLSBURY CONSULTING”

Certified Emergency First Aider

Successfully passed an assessment in HABC Level 2 Award in Emergency First Aid at work (QCF)

HACCP System – Internal Audit Training

Successfully completed the HACCP - Internal Audit Training conducted by “RMK experts training services, Dubai – U.A.E.”

HACCP System – Awareness Seminar

Successfully completed the HACCP – Awareness Seminar conducted by “RMK experts training services, Dubai – U.A.E.”

Visas held – C1/D – Upto 8th June 2030

Schengen visa – Upto 21st August 2026

Certification – STCW – PSFCRM - YELLOW FEVER – MMRV - INDIAN CDC

– PANAMA CDC

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