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CV Offshore Restaurant Manager Catering / Radio Operator job

 
Offshore Restaurant Manager Catering / Radio Operator job

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CV/Resume ID no.: 91613

Location (Residence): Sao Jose, Brazil
Citizenship: Portugal
 
Languages:
  Native: Portuguese Standard
  Other: English, French Standard, Italian Standard, Spanish Traditional Sort
 
Education & Experience: Work Authorization & Relocation:
Education:
  High School in Electrical

Years of Experience: 15 years
Authorized to work in:
   Andorra, Angola, Argentina, Brazil, Cape Verde
Present Location:
   Brazil, Sao Jose
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 22 years
Other Hospitality Experienced 22 years
Technician Level Electrical Experienced 9 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

A proactive, focused and committed professional, with extensive expertise gained within the leisure/hospitality sector. Commercially astute, with the ability to identify business opportunities and implement effective promotional/marketing activities to raise corporate profile and consolidate year on year expansion. An accomplished time manager, organizer and change manager, capable of conceptualizing, introducing and integrating innovative strategies, streamlining resources to maximize performance and quality standards to ensure the ongoing provision of the highest standards of customer care. A well presented, confident and articulate communicator and negotiator at all levels, which commands respect and credibility through the projection of a professional image.

2. Work Experience - CV/Resume Part 2 [Mandatory]

2009 RESTAURANT MANAGER OCEAN COUNTESS “QUAIL CRUISES”

Responsibilities:
Leading a team of 64 within a 4 Star cruise ship from a multitude of different nationalities. In direct charge of all the restaurants operations: stock taking, stock order; implement training programs, table reservations, all logistic paper work, change and adapt the menus for the Brazilian season, inventories reports and control.

Achievements:
Reached the highest food and service rating from the history of this vessel, from 8.82 to 9.94 on a 10 scale, in within 2 months. Reduce the cost by 12.4% of the overall operation.
Managing 64+staff


2007 RESTAURANT MANAGER GRAND MISTRAL “IBEROJET CRUCEROS “
M/V Grand Mistral a four stars cruise ship destination, catering for over 1500 Guests, sailing in the Mediterranean and Brazil. The food & beverage outlets include one main restaurant, one special restaurant, one lido buffet, three messes, and 10 bars.

Responsibilities:
Leading a team of 114 within a 4 Star cruise ship from a multitude of different nationalities. In direct charge of all the restaurants operations. Make the upgrade from 3 to 4 stars ship; adjust the operational manual, to make the necessary adjustments of the menus for the Brazilian season. Interview and hire crewmembers for the front and back of the house. Minimize the crew turn over. Inventories reports and control.

Achievements:
Made de upgrade of the vessel from 3 to 4 stars ship, the summer operation was successful exciding the guests and company expectations. All the responsibilities and goals were achieved.
Increased the food and service rating more than demand by the company.
Managing 114+ staff


2006 RESTAURANT MANAGER M/V R6 BLUE STAR “PULLMANTUR CRUISES “

M/V R6 Blue Star, a five stars destination cruise ship, catering for over 700 guests, sailing in the Mediterranean and Brazil. The food & beverage outlets include one main dinning room, two special restaurants, two messes, one lido buffet 9 bars and lounges.

Responsibilities:
Leading a team of 76 within a 5 Star cruise ship. In direct charge of all the restaurants operations, from stock taking, stock orders, training programs, table reservations, schedules, logistic work, keep the USPH standards and motivation. Inventories reports and control.


Achievements:
Successfully developing and training new Heads of Departments in all food areas of the operation.
Increasing the overall guests and crew satisfaction by over delivering on excellent food and beverage service.
Implementing training plan for the operation
Spearheading “Exceptional Customer Service” programme to be rolled out to other company vessels.
Managing 76+ staff


2004 RESTAURANT MANAGER M/V PACIFIC “PULLMANTUR CRUISES “

M/V Pacific, a three stars destination cruise ship, catering for over 650 guests, sailing in the Mediterranean, Caribbean and Brazil. The food & beverage outlets include one main dinning room, one lido buffet, 5 bars and lounges, two crew messes.

Responsibilities:
Leading a team of 52+ within a 3 Star cruise ship from a multitude of different nationalities. In direct charge of all the restaurants operations, from stock taking, stock orders, training programs, table reservations, schedules, logistic work, keep the USPH standards and motivation. Inventories reports and control.

Achievements:
Met self-set goal of transform the vessel in a hospitality and leisure center. Introduced an effective company training scheme. Planned, organized crew cabins and buffet area refurbishment.
Managing 52+ staff


2003 RESTAURANT MANAGER M/V R5 BLUE DREAM “PULLMANTUR CRUISES “
M/V R5 Blue Dream, a five stars destination cruise ship, catering for over 700 guests, sailing in the Mediterranean, Brazil and Baltic Sea. The food & beverage outlets include one main dinning room, two special restaurants, two messes, one lido buffet 9 bars and lounges.

Responsibilities:
Opening the inaugural Brazilian season that was the ladder for the years to come in the Brazilian market. Change of the menus up to the Brazilian taste. Train the crew for a new market. All logistic work related to the new season and market. Inventories reports and control.

Achievements:
Met this challenge head on, set up reservations system.
Managing 76+ staff

2002 ASS. MAITRE D’ M/V R FIVE & OCEANIC “PULLMANTUR CRUISES “

Responsibilities:
Follow up and assist the Restaurant Manager on the daily operations: oversee the service and food quality, plan and organize schedules, inventories reports, stock taking, training the crew up to the company standards, maintain the height level of hygiene and tidiness, make fast decisions upon needs.

Achievements:
Met this challenge head on, undertaking all pre-functions.
Provided cover in the absence of the General Manager.
Managing 90+ staff

2001 MAITRE D’ M/V R ONE ‘ RENAISSANCE CRUISES’

All the R ships have the same layout, may change the destinations

Catering by: Apollo Ship Chandlers

Responsibilities:
Leading a team of 76 within a 5 Star cruise ship. In direct charge of all the restaurants operations, from stock taking, stock orders, training programs, table reservations, schedules, logistic work, keep the USPH standards and motivation. Inventories reports and control.

Achievements:
Successfully developing and training new Heads of Departments in all food areas of the operation.
Increasing the overall guests and crew satisfaction by over delivering on excellent food and beverage service.
Implementing training plan for the operation
Spearheading “Exceptional Customer Service” programmer to be rolled out to other company vessels.
Managing 76+ staff








2000 MAITRE D’ M/V R SEVEN ‘RENAISSENCE CRUISES’

Catering by: Apollo Ship Chandlers

Responsibilities:
Leading a team of 76 within a 5 Star cruise ship. In direct charge of all the restaurants operations, from stock taking, stock orders, training programs, table reservations, schedules, logistic work, keep the USPH standards and motivation. Inventories reports and control.

Achievements:
Successfully developing and training new Heads of Departments in all food areas of the operation.
Increasing the overall guests and crew satisfaction by over delivering on excellent food and beverage service.
Implementing training plan for the operation
Spearheading “Exceptional Customer Service” programmer to be rolled out to other company vessels.
Managing 76+ staff




1999 MAITRE D’ M/V R TWO ‘RENAISSANCE CRUISES’

Catering by: Apollo Ship Chandlers

Responsibilities:
Leading a team of 76 within a 5 Star cruise ship. In direct charge of all the restaurants operations, from stock taking, stock orders, training programs, table reservations, schedules, logistic work, keep the USPH standards and motivation. Inventories reports and control.

Achievements:
Successfully developing and training new Heads of Departments in all food areas of the operation.
Increasing the overall guests and crew satisfaction by over delivering on excellent food and beverage service.
Implementing training plan for the operation
Spearheading “Exceptional Customer Service” program to be rolled out to other company vessels.
Managing 76+ staff


1999 MAITRE D’ M/V R FOUR ‘RENAISSANCE CRUISES’

Catering by: Apollo Ship Chandlers

Responsibilities:
Leading a team of 76 within a 5 Star cruise ship. In direct charge of all the restaurants operations, from stock taking, stock orders, training programs, table reservations, schedules, logistic work, keep the USPH standards and motivation. Inventories reports and control.

Achievements:
Successfully developing and training new Heads of Departments in all food areas of the operation.
Increasing the overall guests and crew satisfaction by over delivering on excellent food and beverage service.
Implementing training plan for the operation
Spearheading “Exceptional Customer Service” program to be rolled out to other company vessels.
Managing 76+ staff


1998 ASS. MAITRE D’ M/V R TWO ‘RENAISSANCE CRUISES’

Catering by: Apollo Ship Chandlers

Responsibilities:
Leading a team of 76 within a 5 Star cruise ship. In direct charge of all the restaurants operations, from stock taking, stock orders, training programs, table reservations, schedules, logistic work, keep the USPH standards and motivation. Inventories reports and control.


Achievements:
Successfully developing and training new Heads of Departments in all food areas of the operation.
Increasing the overall guests and crew satisfaction by over delivering on excellent food and beverage service.
Implementing training plan for the operation
Spearheading “Exceptional Customer Service” program to be rolled out to other company vessels.
Managing 76+ staff

1998 ASS. MAITRE D’ M/V R TWO ‘RENAISSANCE CRUISES’

Catering by: Apollo Ship Chandlers

Responsibilities:
Follow up and assist the Restaurant Manager on the daily operations: oversee the service and food quality, plan and organize schedules, inventories reports, stock taking, training the crew up to the company standards, maintain the height level of hygiene and tidiness, make fast decisions upon needs.

Achievements:
Met this challenge head on, undertaking all pre-functions.
Provided cover in the absence of the General Manager.
Managing 76+ staff



1998 HEAD WAITER IN M/V CENTURY ‘CELEBRITY CRUISES’

Catering by: Apollo Ship Chandlers

M/V CENTURY A Five Stars Cruise Ships, Catering up to 2200 Guests, Sailing East And West
Caribbean, The Food and Beverage Outlets include One Main Dining Room, One Panoramic
Restaurant, 19 Bars and Lounges

Responsibilities:
Follow up and assist the Restaurant Manager on the daily operations: oversee the service and food quality, plan and organize schedules, inventories reports, stock taking, training the crew up to the company standards, maintain the height level of hygiene and tidiness, make fast decisions upon needs.

Achievements:
Met this challenge head on, undertaking all pre-functions.
Provided cover in the absence of the General Manager.
Managing 90+ staff


1994 WAITER IN M/V ZENITH ‘CELEBRITY CRUISES’

Catering by: Apollo Ship Chandlers

M/V ZENITH A Four Stars Cruise Ships, Catering up to 1800 Guests, Sailing East Caribbean And
Bermuda, The Food And Beverage Outlets include One Main Dining Room, One Panoramic
Restaurant, 14 Bars And Lounges


1994 WAITER IN M/V CENTURY ‘CELEBRITY CRUISES’

Catering by: Apollo Ship Chandlers


WAITER IN M/V GALAXY ‘CELEBRITY CRUISES’

M/V GALAXY A Five Stars Cruise Ships, Catering up to 2200 Guests, Sailing East And West
Caribbean, The Food And Beverage Outlets include One Main Dining Room, One Panoramic
Restaurant, 21 Bars And Lounges

1994 BUSBOY & WAITER IN S/S MARIDIEN ‘ CELEBRITY CRUISES’

Catering by: Apollo Ship Chandlers


1988 DUTY MANAGER FROM ‘PARQUE MOURABEL & OASIS VILLAGE’ IN VILAMOURA-ALGARVE-PORTUGAL


1985 - 1994 - Self employed as electrician


3. Education & Training - CV/Resume Part 3 [Mandatory]

•First Aid
•Health & Safety
•STCW 95
•Basic Food Hygiene


4. Computer Skills - CV/Resume Part 4 [Mandatory]
•Welcome Front Office
• Micros-Fidelio
•Incite 2000
•Welcome Host
5. Other Skills - CV/Resume Part 5 [Optional]
•Operational Management:
•Maintaining excellence in customer care.
•Allocating resources, both human and material, to maximize performance and efficiency.
•Planning, organizing and coordinating special events and functions
•Identifying and following up business opportunities, instigating initial contact with decision-makers to raise corporate profile and awareness of services.
•Ensuring compliance with Health & Safety and Health & Hygiene legislation.
•Stock management, rotation, replenishment and stocktaking.
•Identifying and selecting suppliers/wholesalers ensuring cost-effectiveness.
•All aspects of Yield management and production of annual budgets.
•Payroll management.
•Personnel Management:
•Interviewing, assessing and recruiting suitable applicants across disciplines.
•Devising, implementing and delivering in-house training.
•Conducting regular reviews and appraisals.
6. Additional Information - CV/Resume Part 6 [Optional]
Leisure Activities
Tennis, personal fitness (gym member), dining out and socializing, computers, travel


 

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Offshore Restaurant Manager Catering / Radio Operator job
CV/Resume ID no.: 91613

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