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Stewarding Supervisor

Mumbai, MH, 400011, India
Accordnig company rules
August 23, 2012

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E-Mail: ~ Contact:+91-982*******/976-***-****

~ General Operations Management / Restaurant Management ~


Acclimatized professional with 2 years of incisive experience in Hospitality sector entailing:

- Strategic Planning - Event Management - Budgetary Control

- Inventory Management - Facility Management - Team Management

- Client Servicing - General Administration - Resource Management

- Food Service Operations

Proficiency in devising and implementing optimum business strategies to enhance new process development & quality standards across all departments viz. Housekeeping, F&B, Front Office, Guest Servicing, CRM, etc. Adept in managing overall profitability of operations and accountable for strategic utilization and deployment of available resources to achieve organizational objectives.

Adept in identifying the human resource requirements and initiating the recruitment process ensuring the best fit. Excellent communication, interpersonal, relationship management and problem solving skills. Recognised for outstanding organisational skills, creativity, artistic display, public relations and an ability to consistently exceed guest expectation.


Four Seasons Hotel, Mumbai

Stewarding Supervisor since August 09/10 - Present

The Accountabilities:

Strategic Planning

Developing periodic business plans & strategies, in coordination with plans of organization.

Planning individual / team assignments to achieve the preset goals within quality & cost parameters.

Formulating long term / short term strategic plans to enhance profitability & revenue; involved in spearheading turnaround initiatives.

Guiding the activities including employees, maintenance, sales, and profit / loss controls.

Serving as the Part of the Pre-Opening Team and In-Charge of the Stewarding Department.

Coordinating with the back of the house for smooth operation.

Operations Management:

Handling food & beverage, banquet, conference Buffet set ups .

Supervising stewarding operations; inclusive of formulating & implementing the department’s Standard Operating Procedures.

Reporting the cost of breakage and the weekly work schedules related to forecasted house, banquet and outlets occupancies.

Arranging the inventories; ensuring all the outlets, bars, banqueting and kitchens are supplied with necessary equipment.

Monitoring staffing levels of the outlets; ensuring that all the staff of the outlet adheres to department’s operational strategies.

Providing high quality services to achieve customer delight by extensive interaction with guest and quick resolution of problems.

Managing all aspects of Buffet service management involving ambience.

Facilities Management

Directing inventory for all small ware, cutlery & crockery, bond items, and other food supplies.

Conducting hygiene inspections and conveying feedback to operating staff for any discrepancies found in standardised norms.

Performing regular / physical check for inventories of CGS equipments, assessing projected needs and ordering CGS for daily operations.

Inspecting the kitchen areas, pantries for its up-keep and maintenance.

Monitoring and controlling the entire stewarding, CGS store, operations etc.

Customer Relationship Management:

Ensuring customer satisfaction by achieving delivery of service quality norms by interacting with clients, handle guests requests & resolving complaints.

Executing policies & procedures in the operating systems to achieve greater customer delight.

Delivering high-value restaurant services to upscale clients for exalting their satisfaction levels.

Team Management:

Overseeing staff training, making duty rosters, setting objectives for entire team.

Monitoring the performance of Team Leaders / Assistants Team Leaders & Stewards and conceptualising need-based training programs for their overall career development.

Recognizing the staff by giving incentives; delivering high quality standards through continuous supervision and training.

Conducting practical and theoretical training programs to enhance skills and motivational levels.


Hotel Marine Plaza,Mumbai May’02 – Oct’31 2008

Joined as Industrial Trainee


B.Sc. (Catering & Hotel Administration) from Alagappa University, in 2010.

First Year Bachelor of Commerce


Awarded Certificate for 100% Attendance in 2011 at Four Seasons Hotel Mumbai

Computer Proficiency: Well versed with MS Office, Micros, FMC, Lotus 123,, Opera and Internet Applications.


Address :F-304, Gurusadan Building,1st,Cross Lane,N.M.Joshi Road, Byculla West Mumbai-400011


Mr.Aditya Ramani,

Hotel Four Seasons

Food & Beverage Director

114 Dr. E. Moses Road Worli, Mumbai-400 018


Mobile No. - +91-998*******

Mr. Ashish Das

Hotel Four Seasons

Sous Chef

114 Dr. E. Moses Road Worli, Mumbai-400 018


Mobile No. - +91-982*******

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