Restaurant Supervisor
Parklands Sports Club
Total years of experience :32 years, 4 Months
Duties and Responsibilities
•Assisting the restaurant manager in Interviewing, selecting, training and supervising food and beverage staff.
•Supervising the floor during meal periods and ensuring that all club standards of service are met through guests interactions.
•Ensuring that checklists, requisitions and proper opening and closing functions are completed in every shift.
•Communicating effectively, both verbally and in writing to provide clear direction to the staff what is expected of them.
•Observing performance and encouraging improvement where necessary.
•Ensuring club staffing of levels are accurate based on hotel and outlet business levels.
•Organizing and conducting pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.
•Remaining calm and alert, especially during emergency situation and heavy hotel activity, serving as a role model for the staff and other hotel employees.
•Ensuring basic standard operating procedures are in place and are in compliance with local government and club’s own practices.
•Resolving problems to the satisfaction of involved parties.
•Performing other duties as assigned
Duties and Responsibilities
•Responsible for all food and service related issues within my work station and serves passengers according to the highest standards set by the cruise line.
•Knew passengers by name, escorted them to their tables, and presented the food and beverage menus, suggested particular courses and wines.
• Kindly answered to any questions they may have regarding menu items and wine list.
•Very familiar with USPH / UKPH regulations and made sure that all work is carried out according to the standards.
•Attended various training session organized by direct supervisors and the head of the department.
•Responsible for setting the tables, obtaining and arranging linen, silverware, china and glassware.
•Relayed all passengers orders to the galley, then served the various courses and beverages making sure that all items look presentable and are properly garnished and decorated before serving.
•Helped in setting up special events and functions as instructed by the ships management.
•Performed some other functions, such as greeting passengers upon embarkation, serving at afternoon teas and Captain's Welcome cocktail parties.
•Actively participated in dining room entertainment according to established practices of the cruise line and alterations based on the specific itinerary - Caribbean nights, Italian nights etc.
Achievements
•Improving my performance level and prepared for career advancement to Food service Lead within the cruise line.
Duties and Responsibilities
•Responsible for sanitation, cleanliness and ensuring the galley is visually appealing and orderly.
•Monitoring and completing all assigning projects and enhance transmission of coverage to meet all operational needs.
•Stocked appropriate food supplies prior to selling period and replenishes food and beverage Items, as required.
•Managing all work with assistance from team and provide backup to employees as per requirement.
•Washing and sort’s dishes, glassware, and silverware.
•Lifted bales of flour and sugar with 50 lbs.
•Replenished food at serving stations.
•Monitoring, assembling and disinfecting all equipment and wash all dishes and utensils.
•Able to work an average of 72 hours per week.
•Training 44 food service workers in effectively handling food preparation, portioning and garnishing tasks.
Duties and Responsibilities
•Provided operational oversight, supervision, leadership training, and direction to all company and subcontractor Food Service employees in absence of DFAC Manager
•Planned, organized, and managed all aspects of DFAC operations.
•Ensured resources are applied to achieve highest standards of service in accordance with client specifications.
•Ensured compliance with client and company food, health, and safety specifications and regulations.
•Maintained all equipment and cooking utensils at maximum efficiency.
•Oversaw safety and sanitation procedures including daily training.
•Maintain excellent working relationship with
Duties and Responsibilities
•Provide the perfect service experience for every Guest.
•Ensure the Guest feels important and welcome in the restaurant.
•Ensure hot food is hot and cold food is cold.
•Adhere to timing standards for products and services.
•Placed food containers in serving order, filled salt and pepper shakers and placed linen and silverware on tables.
•Look for ways to consolidate service and increase table turns.
•Present menu, answer questions and make suggestions regarding food and beverage.
•Serve the Guest in an accommodating manner.
•Must know all food liquor, beer, wine and retail offered.
•Apply positive suggestive sales approach to guide Guests.
•Pre-bus tables; maintain table cleanliness, bus tables.
•Looks for ways to avoid waste and limit costs.
•Assist in keeping the restaurant clean and safe.
•Provide responsible service of alcoholic beverages.
•Deliver food and beverages to any table as needed.