Accomplished executive with over 15 year of highly successful and professional experience. Result oriented and decisive leader with passion, proven success in Managing over 340 staff from 64 different nations and a combined Food & beverage Operations budget of $20 m. With adequate skills, experience, and reputation for excellence, can confidently turn around under-performing programs to create highly profitable ones, through strategic directions and with full responsibility for bottom line factors. ORE STRENGTHS
Restaurants, Culinary and Beverage Operations
Financial (Budgeting, Inventory and Cost Control)
Strategic Planning (Revenue and future cruises)
Health and Safety Standards
Management of the Operation (Leadership)
Training and Development
Guest Services Management
Team and People Management
Computer applications, Lotus, Microsoft Office, Silver where, Info genesis, Citrix, Medallia.AIRTS, Kronos, Crunch Time.
RESTAURANT OPERATIONS MANAGER01/2008 to Current Royal Caribbean InternationalMiami, Fl
Effectively led the Restaurant teams to produce great results on assigned ships, in all areas of the Companies TOP 9 (Balance score card rating system) beating Revenue and Guest ratings targets FOOD, BEVERAGE & RESTAURANT OPERATIONS: Successfully handled multiple operations, from opening New ships, serving 4500 Guests approx.
slashed inventory, reduced spoilage, kept costs down and profits up through staff reductions after evaluation of Resource.
Freedom of the Seas private Dining room conversion).
FINANCIAL (BUDGETING AND COST CONTROL): Created comprehensive business plans financial projections and operation strategies.
Monitoring a budget of $20 million annually incorporating food supplies, equipment, purchases, and other department requirements.
Achieved overall profitability from 12% to 21% through value added packages, superior customer service and attention to smallest details.
STRATEGIC PLANNING (REVENUE & FUTURE CRUISES) Devised and have developed cost effective marketing/promotional campaigns to generate guest interest.
Exceptional track record of increasing revenue and growing bottom line while spearheading operational improvements to drive productivity and reduce costs.
Propelled annual sales income through proactive revenue initiatives on all the assigned ships.
Grew overall profitability between 15% to 24%.(FR Chef Table) HEALTH & WORKPLACE SAFETY.
Reduced the number of workplace accidents by 70% of previous year from 47 down to 15.
Chaired the Accident Investigation committee.
Through dedicated and consistent, simulated USPH inspections, Achieved scores of 100 % on more than 3 ships from the United States Public Health.
MANAGEMENT OF THE OPERATION: Continually analyzing productivity, quality service and food standards to achieve targets, by directing a team of 340 staff, including 17 Managers & Supervisors responsible for effective management, training and motivation.
TEAM & PEOPLE MANAGEMENT: Developed and executed training programs and materials currently utilized by Restaurant operations team.
Constantly have reviewed operational weaknesses and deficiencies as identified by our guests and worked closely with T&D Dept.
to provide leadership and direction to the middle management teams.
Maître D' /Dining Room Manager/ Windjammer Manager01/2002 to 01/2008 Royal Caribbean InternationalMiami, Fl
Sommelier/Head-Sommelier/Waiter/Head-Waiter01/1995 to 01/2002 Royal Caribbean InternationalMiami, Fl
SENIOR HEADWAITER01/1989 to 01/1993 Taj Group of Hotels InternationalBangalore, India
Restaurant Manager01/1993 to 01/1994 Taj Group of Hotels InternationalBangalore, India
Positioned the Freedom of the Seas with sustainable growth as reflected in delivering 10% - 12% annual profit particularly with the revenue boost in 2013 Oversee all management team schedules including contract lengths and staffing coordination to ensure smooth team transition and consistent management and staff coverage in all venues, as well as compliance to company defined standards as it relates to New Hires and Crew movement.
Managed daily operations with goal of eliminating practices that could adversely affect company's operating expenses and allocated food cost targets.
Excel in dynamic and demanding environments, while remaining pragmatic and focused to provide cross functional Management to direct 7 restaurant managers, 11 Assistant Restaurant managers and Restaurant Supervisors.
Identified positive influences and discrepancies and implemented measures to promote profitability in Restaurant Operations.
Relieved the F&B Director on several occasions while he was on vacation.
Diploma: Hotel Management1994Hotel Management
Certified Hospitality Supervisor from The American Hotel, Motel and Lodging Educational Institute.
Balance, BUDGETING, budget, Business Operations, business plans, Citrix, Computer applications, conversion, COST CONTROL, customer service, directing, direction, FINANCIAL, functional, Health and Safety Standards, Inventory, Kronos, Leadership, Lotus, Director, People Management, Managing, marketing, materials, Excel, Microsoft Office, profit, Public Health, Quality, RESTAURANT OPERATIONS, SAFETY, sales, staffing, strategic, STRATEGIC PLANNING, Supervisor, training programs