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Curriculum Vitae

informatii personale

 

M 31.08.1966

Permis conducere:  Cat.E, Data obtinerii:31.08.1997

Stagiu militar: nu

obiectiv

 

Extensive experiences in Public relations /Hospitality. Highly developed interpersonal and communication Skills and the ability to Liaise all all levels both with the Guests and colleagues alike .Committed to providing Quality Service and service Excellence. Ability to work under Pressure and contributing towards the betterment of the team and being a Team player .

Salariu: 3.000,00 USD / luna

Beneficii:  Benefits To be provided is Accommodation , Food and Medical . Bonuses if a Project is Completed Salary Competitive , Vacation Pay .

Tip job: Full time

Departament: Alimentatie / HoReCa

Oras de lucru: STRAINATATE

Nivel Cariera: Manager / Executiv

Disponibil: 05.10.2011

experienta profesionala

 

02.10.2011 - 12.02.2011

Departament: alimentatie / horeca

Titlu Job: lido manager . restaurant manager

Responsabilitati:

Responsible for the Entire Operation in the Food Service Department,And appraisals are in place, Station Assignment of Waiters. Assistant Waiters .
Summing on all On board training within the department ensuring allThe operations run smoothly.Total Guest Satisfaction in Place. Training the staff on mandatory safety procedures for the Dining Room and the Bar Staff, use of MSDS, compliances with regards to Serve Safe in accordance to United State Public Health norms. Counsel and coach the subordinate Food Service Staff to achieve betterment in their job profile building the work area stronger.Ensuring meals are prepared in accordance with the taste of crew members coming from all over the world and compliance to the specifications provided by the head Office.

Realizari:

I was overall in charge of the Entire Operation Both the Food Service Operation and as well as the Galley with over 275 employees to Coach and train on the Job .

06.10.1992 - 28.03.2008

Departament: alimentatie / horeca

Titlu Job: food and beverage . restaurant operation 's manager amsr

Responsabilitati:

Maintaining the U.S.P.H logs and reports as well as ensuring food is prepared under the Hazard Control and Critical Point Plan (HACCP). Ensuring the precision on the practice of food under HACCP through all the areas under command and signoff the subordinate chefs on carrying out the detailed procedures.
Attending Daily Meetings with the F&B Manager, Hotel Manager discussingRevenue, Environmental, Food and Service Issues and on a Weekly basis review the Guest Satisfaction Surveys in order to achieve Total Guest Satisfaction.
Be a liaison for the EX Chef and the F&B Manager with regards to all the culinary operations on the Entire Ship.
Supervising on a Daily Basis the Control Working Hours Responsible for the Overall evaluations and Appraisals of within My Department.
Always getting the best out of others and placing the right people for the
Right job I also review working hours and overtime to maintain the
Efficiency of the operation without exceeding budgets constraints. I also
Review requisitions for product replacements and supplies ensuring that
The operation runs smoothly,
Monitoring all the Areas of the Dining Services in accordance of our
Company credo. Reporting Directly to the Hotel Manager , USPH Trainings and Inspections on a regular basis .
Dealing with Guests Complaints and Requests in order to maintain Total Guest Satisfaction.
In Charge of all Table Reservations and dealing with Guests if changes were Necessary Silverwhere Knowledge in Place . Also responsible for the entire operation for Open Seating for Breakfast and Lunch.Review requisitions for product replacements and supplies ensuring thatThe operation runs smoothly,
Monitoring all the Areas of the Dining Services in accordance of ourCompany credo .

Realizari:

With over 18 Years of Experience in the Hospitality and Food and Beverage Industry and 2 years in Hotel/Resort administration .and subsequently over 16 years of Cruise line experience, I have combined both these experiences to the highest level of excellence in Food Service, I have managed as few as 10 Employees and as many as 250 Employees, Each situation was unique and enjoyable, and collectively I have grown and expanded my abilities as a Food and Beverage Professional. My Diverse experience has provided me exposure to many cultures and Corporate organizations , My references reflect with each appointment, I have adapted and proved Mallable , I consider myself to be a proactive employee and Manager I have been in close contact with all the crew on board and have been performing My duties to the best of my ability All my immediate Supervisors have been Impressed with my performance and have a high appraisals I have also been on several Ships and have always blended with my fellow Colleagues and Managers alike. I would Hope to be a Valuable contribution to any organization and given the Company’s reputation, I feel that our Mutual standards and values are very similar.

studii

 

Facultati in straiatate

Starting Date: SEPT-1998
Finishing Date: MAY-2001
Name of the Training Course: CHS
Certificate Gained: CERTIFIED HOSPITALITY SUPERVISOR
Training Profile: CONFIDENT COMMUNICATION
Training Level: MANAGEMENT
Competences Gained: LEADERSHIP

Starting Date: SEPT-2002
Finishing Date: JAN-2003
Name of the Training Course: USPH
Certificate Gained: PUBLIC HEALTH
Training Profile: USPH
Training Level: WORKSHOP
Competences Gained: TECHNICAL

Activitati extracurriculare


Always getting the best out of others and placing the right people for the Right job I also review working hours and overtime to maintain the Efficiency of the operation without exceeding budgets constraints. I also Review requisitions for product replacements and supplies ensuring that The operation runs smoothly, Evaluations And appraisals are in place, Station Assignment of Waiters. Assistant Waiters . Summing on all On board training within the department ensuring all The operations run smoothly. Total Guest Satisfaction In Place.

Extensive experiences in Public relations /Hospitality.
Highly developed interpersonal and communication Skills and the ability to Liaise all all levels both with the Guests and colleagues alike .Committed to providing Quality Service and service Excellence.
Ability to work under Pressure and contributing towards the betterment of the team and being a Team player .
Self-Motivated and enthusiastic.
Result Oriented
Honest and reliable

Premii

MANAGEMENT DEVELOPMENT PROGRAM, RCCL.
ALL SHIPBOARD SAFETY COURSES INCLUDING STCW -95 , DUPONT SAFETY TRAINING
STAR TRAINING WITH US COAST GUARD,



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