Selvadas 
Restaurant Supervisor
Experience: 10-15 years
Education: Diploma
Location: Chennai, India
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OBJECTIVES    
Intending occupations:
Restaurant Supervisor
I have 14 years of enriching experience in Hospitality specializing in F & B Service.

My pervious employer was Grand Cayman Island, British West Indies as a Restaurant Supervisor.

My Responsibility included

Assisting with Restaurant Operations and maintaining service standards of the Restaurant.
Handling the guest feedback and improving the quality of the food and presentation with the help of Executive Chef.

Everyday Briefing, duty allocations and explaining the importance of Regular and the local guests.
Food and Beverage Store Requisitions to the Restaurant and bar.

Controlling the Breakage and Spoilages,
Introduced the Guest History Book for the benefit of the Restaurant.
Arranging the every Sunday Buffet Brunch and maintaining the quality and quantity of the food and the presentation.

My Prior work experience was with The Trident Hilton Hotel, Worked as Banquets Supervisor
As in charge allocate the staff to the different types of functions and setups.


Ensuring efficient service to all guests as per the standards of the organization, Lead a team of Food and Beverage Assistants and was responsible for their training through, training need identification

Was responsible for the inventory management – monthly inventories of all chinaware, glassware and cutleries; checking all supplies, getting issues and maintaining the required par stocks
Responsible for analysis of financial performance of the department and presentation of the same in the monthly departmental meetings.
Organizing monthly departmental meetings of D.C.C. (Departmental Communication Cascade.
(Full-time)
Summary:
Completed my Craft course in Food and Beverage Service from India.

I posses Comprehensive problem solving abilities, excellent verbal and written communication skills, Ability to deal with people diplomatically, willingness to learn, Team facilitator.
WORK EXPERIENCE  
FromToJob TitleEmployer NameCountryDescription
09/200708/2008Maitre DPortofino RestaurantUnited Kingdom•Restaurant Operations and maintaining service standards of the Restaurant. •Handling the guest feedback and improving the quality of the food and presentation with the help of Executive Chef. •Everyday Briefing, duty allocations and explaining the importance of Regular and the local guests. •Food and Beverage Store Requisitions to the Restaurant and bar. •Controlling the Breakage and Spoilages, •Introduced the Guest History Book for the benefit of the Restaurant. •Arranging the every Sunday Buffet Brunch and maintaining the quality and quantity of the food and the presentation
10/199408/2007CaptainOberio GroupIndia•Worked in various outlet within the Food and Beverage Service Department of the Hotel(Specialty Restaurants like Chinese, Indian Restaurants, In Room Dining and Bar) •Responsible for maintaining inventory and par stock of Chinaware of the department. •Proficiency in Bar, Room service & Restaurant operation. •Training fresher in the department (Hand to Hand). In the absence of supervisors, heads, the department, taking independent charges of all day-to-day activities. •Worked with Micros the Touch Screen Computer Billing System
EDUCATION    
FromToEducationArea(s) of StudyUniversityCollegeCountry
07/199301/1994Trade/ApprenticeshipFood & Beverage ServiceInstitute of Hotel Management & Catering TechnologyIndia
TRAINING    
FromToTraining/CertificateTraining Organization
01/199403/1994Vocational TrainingTaj Coromandel Hotel, Chennai
LANGUAGE SKILLS    
Language Speaking Listening Reading Writing
English Fluent Fluent Fluent Fluent
Tamil Fluent Fluent Fluent Fluent
ID:63047 Aff:774