GLENN FERNANDES

Cell: (91-992*******/986-***-****)

Shanti 8, St. Pius X Colony, Mulund (West), Mumbai 400080.

E mail: e8v78a@r.postjobfree.com

CAREER SYNOPSIS:

Top performing, solutions driven hospitality professional with 16 years experience in coordinating dining and

catering operations, customer relations and employee team supervision. Decisive and results oriented with

outstanding leadership and crisis management skills. An engaging, professional communicator with the ability to put

others at ease, quickly building relationships based on mutual trust and benefit. Excels in high pressure and high

stress environments with a positive attitude. Exceeds goals and objectives.

KEY SKILLS AND COMPETENCIES:

• Highly managerial capabilities’

• Highly organized and efficient individual

Leadership skills.

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People Management skills.

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Good public relations skills.

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Excellent written and oral communication skills.

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Innovative, good team member, ability to work independently and solve problems

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Good motivational skills.

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Excellent Health and Safety awareness

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Able to multi task

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Goal oriented.

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Working knowledge of cost controls and sales.

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Training skills.

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Ability to adapt vision and proven flexibility

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• Look & Feel

Sportive, socially engaged, passionate, easy communicator, convincing and

representative attitude

OBJECTIVE:

Seeking a career in an organization where I can broaden my experience by taking challenging assignment using my

Diverse Skills, Knowledge and Competencies in an effective manner.

AWARDS AND CERTIFICATION ONBOARD:

1. Safety course of catering personnel on passenger ships in accordance with international maritime

organization (inclusive of ship safety familiarization/ basic first aid/ basic personal survival/ basic fire

fighting – certificate no: NE 00089.

2. Completed training with TIPS – inclusive of handling guests with over consumption of alcohol/ destruction

of ship property.

3. Completed course in crowd and Crisis management.

4. Achieved certification in Wine storage, presentation and service.

5. Course in Anchor in Excellency standards.

6. Various weekly training courses in USPH, Food Sanitation, Safety & Microbiology.

7. Awarded “Certificate of excellence” in acknowledgement of service and guest satisfaction (on board the

Nordic Empress).

8. Environmental basic Course and Department Specific Section (ISO 14001).

9. Awarded Certificate for Upholding Royal Caribbean GOLD Anchor Standards by delivering the WOW to

the guest (Radiance of the Seas).

10. Certificate for Hygienic Self Checking HACCP (RINA).

11. Certificate for Transit of the Panama Canal on board the (Radiance of the SEA).

12. PERSONAL SAFETY & SOCIAL RESPONSIBILITIES (27 NOV 29 NOV 2008). Certificate from

SCMS Maritime Training Institute. (STCW 95 REG 6/1 STCW CODE A TABLE 6/1 4).

13. PERSONAL SURVIVAL TECHNIQUES (5 JAN – 7 JAN – 2009). (STCW 95 REG 6/1 STCW CODE A

TABLE 6/1 1).

14. Certificate From MARINE TRAINING ACADEMY for FIRE PREVENTION & FIRE FIGHTING (FPF /

A 7024/2009) INDOS NO – 08HL0168 (STCW 95 REG 6/1 STCW CODE PART A SECTION A – 6/1

PARA 2.1.2. Certificate from SCMS Maritime Training Institute for ELEMENTRY FIRST AID. (STCW

95 REG 6/1 STCW CODE ATABLE 6/1 1).

15. Certificate of Completion of USPH Training Housekeeping, Sanitation &Safety (9th February 2011).

16. Completed Course that fully covers the requirements of The United States Environmental Protection

Agency (EPA) (VGP) on the 31st Jan 2011 86%.

17. Completion of Silver Services Certification for Creating, Anticipating, Handling challenges and improving

skills.

E MPLOY MEN T HI ST ORY

Vhangkuber hospitality

02 Sep,2012 – Till Date

As a Operation Manager

Guarding the efficiency/productivity and the company results.

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Drawing up plans and budget concepts (revenues, costs, etc.);

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Safeguarding the realization, tracing and adjustment of deviations;

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Developing improvement actions, carry out costs savings;

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Guarding/ controlling of cost price

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Delivering of data and proposals for the budgets and investments.

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Maintenance of DG sets, Safety regulations and fire extinguishers promptly

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Safeguarding quality of operations (internal & external audits)

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Managing the various Department Heads. Housekeeping, laundry, security, F&B, Front office, Back office

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Accounts, Maintenance ect..

Managing two fine dine restaurants of 120 and 80 covers each.

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Managing the Reception daily operations and lobby Duties

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Managing 3 Banquet halls Iota,Z plus and Flurries 200, 80 and 40 pax each

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Managing day to day Complete bar operation reports and FLR liquor consumption and maintaining stock

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Training in wine and dine services and Revenue production scale.

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Coordinating/planning of Department Heads and Assistant Managers with regard to time tables, work

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schedules, employment of employees within the different services; solving of problems.

Coordinating of the execution of activities via instructions to the Heads of Departments/ Assistant

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Managers, supervision of the execution;

Managing the workforce of 160 staff, recruitment and hiring of new staff, supervision of sufficient

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introduction, execution of performance reviews and training of staff.

In charge for department heads in their absence.

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Implementing the SOPs optimally in the hotel and act as a flag ship establishment for the brand.

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Preparing monthly financial reporting and MIS reports.

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Ensuring an adequate administration, for the outgoing and incoming invoices, for the payment of invoices

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and for drawing up periodical management data. Justify deviations and differences.

Handling complaints and follow ups on the action plans for the same.

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Handing over opinions and beliefs, decisions etc. to the executives;

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Leading various internal and external meetings;

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Supervising the fulfillment of the regulations of the employment legalization, Occupational Health &

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Safety Act, HACCP, fire regulations and other legal requirements

Making correct use of Company's corporate identity.

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Maintaining contacts with public authorities, vendors, Sales and marketing groups.

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ARAMARK INDIA

01 Fed, 2012 – 01 Sep2012

As Property Manager

Drawing up plans and budget concepts (revenues, costs, etc.);

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Safeguarding the realization, tracing and adjustment of deviations;

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Developing improvement actions, carry out costs savings;

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Guarding/ controlling of cost price

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Delivering of data and proposals for the budgets and investments.

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Safeguarding quality of operations (internal & external audits)

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Managing the various Department Heads. Housekeeping, Reception, Laundry and one restaurants of 120

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covers and one dinning outlet of 120 covers also 2 Banquets halls.

Coordinating/planning of Department Heads and Assistant Managers with regard to time tables, work

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schedules, employment of employees within the different services; solving of problems.

Coordinating of the execution of activities via instructions to the Heads of Departments/ Assistant

•

Managers, supervision of the execution.

Managing the workforce of 145 staff, recruitment and hiring of new staff, supervision of sufficient

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introduction, and execution of performance reviews training and certification of staff.

In charge for department heads in their performance and for their evaluation.

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Implementing the SOPs and maintaining the same.

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Preparing monthly financial reporting and MIS reports.

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Ensuring an adequate administration, for the outgoing and incoming invoices, for the payment of invoices

•

and for drawing up periodical management data. Justify deviations and differences.

Handling complaints and follow ups on the action plans for the same.

•

Handing over opinions and beliefs, decisions etc. to the executives;

•

Leading various internal and external meetings;

•

Supervising the fulfillment of the regulations of the employment legalization, Occupational Health &

•

Safety Act, HACCP, fire regulations and other legal requirements.

Maintenance of DG sets, Safety regulations and fire extinguishers promptly .

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Making correct use of Company's corporate identity.

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Maintaining contacts with public authorities and clients

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Maintaining contacts with external sales and marketing team, Local retail distributors and vendors.

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Allia Hospitality (MUMBAI – INDIA).

01 July, 2011 – Jan, 2012

As Restaurant Manager

Responsibility Profile:

• Identifying and estimating quantities of foods, beverages, and supplies to be ordered.

• Maintaining relationships with customers and staff.

• Updating and using job related knowledge.

• Scheduling staff work hours and activities.

• Evaluating health and safety practices against standards.

• Making decisions and solving problems concerning menus and staff.

• Judging the quality of food, preparation, and job applicants.

• Managing and maintaining day to day Complete bar operation FlR,daily liquor consumtion and

stock

• Processing and analyzing information when scheduling and budgeting..

• Recording information about inventory and health practices.

• Handling food, utensils, and bookkeeping materials.

• Monitoring food preparation and cleaning methods.

• Implementing ideas or products.

• Getting information from customers, employees, and inventory records.

• Inspecting equipment and food deliveries.

• Monitoring and overseeing purchases, menus, staff, and payroll.

• Guiding, directing, and training staff.

• Coordinating the work and activities of staff.

• Performing administrative activities such as scheduling, budgeting, and payroll.

• Communicating with customers, sales representative, and suppliers.

M/S Silver Whisper (MONACO)

(Silversea Cruises)

14 October, 2010 – May 2011

As In Suite Captain

Responsibility Profile:

• Ensuring assigned suites are prepared before embarkation with all the amenities and informational

materials required.

• Greeting and introducing to each suite guest during embarkation.

• Explaining suite amenities and lay out, food and beverage service, dining options, and any other related

services.

• Demonstrating the proper use of the lifejackets, in room safe, Jacuzzi and any other equipment.

Training new crew members.

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Training Butlers and Night Butlers in Highest Standards In Suite F&B and Silver services and Safety

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standards.

Carrying out designated role in crew and passenger safety drills according to regulations.

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Complying with Company’s safety and pollution prevention regulations and operating procedures.

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Undertaking all duties as requested by supervisor.

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Coordinating with the maintenance or repair of the suite with shipboard department as needed.

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

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Carrying out the Silver Service CD program.

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Assigning duties and making roster for staff.

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Training in wine services and Revenue production scale.

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Socializing with the passengers on a regular basis.

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Assisting guest whenever required and following up with their dietary requests, allergies and check all in

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suite delivers in timely manner.

Serving all food and beverage orders requested by guests.

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Making reservations for various activities and services such as shore excursions, dining, wine, spa, shore

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excursions, flowers, etc and following up to ensure services and amenities are delivered as specified.

Handling guest complains professionally and resolving issues promptly using best etiquette.

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Supervising events from service to food preparation, presentation and coordinating with other components

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of each event such as photographs, speakers, entertainment, and ensure that the event runs smoothly.

Arranging meetings, business demands and guest services requests and needs.

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Arranging private dinner functions in Suites for Guests.

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Maintaining positive relationships with all colleagues by congeniality and teamwork.

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Ensuring that all the duties are undertaken within company policies, standards and operating manuals.

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Ensuring weekly inventories, managing budgets, financial equipments and ordering consumable durables.

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Responsible for various audits brand quality standards and USPH inspection.

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COSTA CONCORDIA COSTA CROCIERE (ITALY)

June 2009 – Jan 2010

Specialty Restaurant F& B Services

Responsibility Profile:

• Supervising Breakfast, Lunch and Dinner Services.

• Silver Service in specialty restaurants.

• Sales and Services of Wines.

• Holding onboard Wine Tasting seminars for guests.

• Organizing and setup of lido buffet for quick services.

• Responsible for Skill Building and training of Assistant Waiter /snack stewards.

• Serving passengers needs in a friendly and positive manner using the basic service procedures found in any

first class restaurant.

• Serving all alcoholic and non alcoholic Beverages and Full Wine service, learning the names and

ingredients of all foods being served and taking care of guest with special needs and allergies.

• Attending all trainings and meetings.

• Using the basic service procedures according to Cruise Line Standards.

• Utilizing the training and providing excellent service.

• As a member of the Food and Beverage team, playing an important part daily in a passenger's satisfaction

and enjoyments and making sure to deliver excellent services during their cruise experience by working

with fellow Food Team members in preparing the best meals and entertainments.

• Participating in various evening themes, parading through the dining room, singing songs, greeting guests,

escorting guests to their seats and taking their food and beverage orders.

GTV RADIANCE OF THE SEA ROYAL CARRIBEAN INTERNATIONAL (MIAMI – USA)

January 2001 – April 2007

F & B Department as Dinning Services/ Supervisor

Responsibility Profile:

• Ensuring thorough effective supervision of all Food and Beverage services.

• Carrying out reasonable duties and responsibilities as assigned by the Restaurant Manager if required,

meeting business demands and guest services needs.

• Assisting in the building of an efficient team of employees by taking an active involvement in their welfare,

safety, training and development.

• In charge of the staff of waiters and waitresses.

• Responsible for assigning seating.

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

• Explain how various menu items are prepared, describing ingredients and cooking methods.

• Stocking service areas with supplies such as coffee, food, tableware, and linens.

• Organizing and setting lido buffet.

• Organizing outdoor food services on private islands.

NORDIC EMPRESS ROYAL CARRIBEAN INTERNATIONAL (MIAMI – USA)

September 1995 – December 2000

As Head Snacks Steward/ Dinning Services

Responsibility Profile:

• Preparing restaurant for next shift (filled condiments, rolled silverware, etc.).

• Cleaned wait station (wiped counter, cleaned soda/coffee/juice machines).

• Served customers, took orders and worked with other staff in friendly/courteous/helpful/professional

manner.

• Escorted customers to their tables.

• Informed customers of daily specials.

• Presented menus to patrons and answered questions about menu items, made recommendations upon

request.

• Brought wine selections to tables with appropriate glasses, and poured the wines for customers.

TAJ GROUP OF HOTELS (MUMBAI INDIA).

May 1991 – August 1995

As Head Bartender in 1900’s

Responsibility Profile:

• Attending all guests promptly, taking their orders, mixing and serving alcoholic beverages.

• Performing demonstrations to make sure other bartenders are capable of preparing the drinks on the menu.

Create drink specials to help attract customers and unload any overstocked products that need to be used.

• Responsible for hiring servers, bar backs and other bartenders, and educating them on the safety and work

procedures that the bar maintains.

• Managing Staff, creating and enforcing the work schedule.

• Maintaining the cost flow of alcohol.

• Ordering and stocking inventory to maintain high standards of cleanliness and safety.

EDUCATIONAL ATTAINMENT

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• 1991 H.S.C. (Science) from Bombay University.

2001 :

• Leap Management Training level 1.2.3. (ROYAL CARRIBEAN INTERNATIONAL).

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• 2002 Skill builders Training. (ROYAL CARRIBEAN INTERNATIONAL).

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• 2007 Diploma in Hotel Management

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• 2008 Ready For Excellence – Costa Compass Plus (Costa Preparatory Campus & Culinary

Academy Of India).

2012 : BA Hotel Management (Mahatma Gandhi University)

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COMPUTER PROFICIENCY AND OTHER SKILLS:

• Proficiency in different software in Windows XP, MS Office (Word, Excel, Power Point), Outlook, Lotus

Notes, Scanning, Faxing and Internet.

• Familiar with the operation of all major office equipment.

• Excellent knowledge of Wines of the World.

• Proficient with US Public Health (USPH) Regulations, Policies on Health, Food and Safety.

PERSONAL DETAILS:

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Name Glenn Joseph Fernandes

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Date of Birth 04 April, 1974

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Marital Status Married

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Religion Roman Catholic

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Languages English, Hindi and Marathi (Native level fluency) and Spanish (Basic).

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Passport Details Holding valid Indian Passport No: E4109796 (Valid till 26 November, 2012).

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Hobbies Music, Playing Sports, Travelling and Exploring New Places and Computer

games.

Contact this candidate