F&B Supervisor
Sheraton Centre Toronto Hotel
Total years of experience :4 years, 6 Months
• Managed customer relations, complaints, and staf training to ensure adherence to health and safety regulations.
• Managed customer relations, complaints, and staf training to ensure adherence to health and safety regulations.
• Successfully resolved guest issues while minimizing complimentary oferings, ensuring guest satisfaction and repeat business.
• Independently managed operations of 2 outlets, demonstrating strong leadership and problem-solving skills.
• Oversaw front desk activities including bookings, appointments, and customer inquiries, optimizing workflow and reducing costs.
• Updated daily rental prices to maximize profitability and maintain competitiveness in the market.
• Implemented marketing strategies to increase property revenue, including online promotions and partnerships with local brands.
• Managed multiple restaurant operations simultaneously, ensuring smooth service and guest satisfaction.
• Implemented efective forecasting methods to reduce labor costs and optimize inventory management.
• Provided personalized service to repeat guests, fostering loyalty and positive word-of-mouth.
• Supervised event setup, food presentation, and staf training, ensuring high-quality service delivery.
• Communicated with clients to understand their needs and provide customized service recommendations.
• Enforced workplace safety standards and conducted regular training sessions to support staf development.
As a banquet supervisor - Supervising the setup, food presentation, serving, and cleanup of a banquet or event with a focus on detail, presentation quality, and customer service as well as training new staf. Entering all data at the end of day into the system to calculate revenue and bill the guests on ClearSky. As a Restaurant Supervisor - Oversee all restaurant activities to guarantee eficient operations. manage customer complaints, ensure compliance to food safety and health requirements, and train and supervise restaurant staf. Entering the end of day revenue along with labor cost of the day for breakfast, lunch and dinner into the logs along with ant issues of the day.
• Supervised banquet and restaurant operations, ensuring adherence to quality and service standards.
• Conducted daily revenue reconciliation and reporting, optimizing financial performance.
• Provided exceptional customer service and resolved guest issues promptly and professionally.