Shinto Paul

Shinto Paul  Objective: To pursue my career with integrity and dedication, in a field where I can effectively utilize my strengths and thus develop into a better individual. Key Skills          Excellent People Management. Proper Planning. Foster Teamwork Provide Appropriate Feedback. Excellent Customer Service. Developing Budgets. Multi-tasking. Resolving Conflicts. Excellent Verbal Communication. Work Experience  Restaurant Manager (2011 – Present) PRINCESS CRUISES, Santa Clarita, California, USA  Assistant Restaurant Manager (2010 - 2011) PRINCESS CRUISES, Santa Clarita, California, USA  Head Waiter (2008 – 2010) PRINCESS CRUISES, Santa Clarita, California, USA  Waiter -) PRINCESS CRUISES, Santa Clarita, California, USA  Waiter -) TAJ MALABAR, Cochin, Kerala-India  Vocational Trainee (March 2005 - September 2005) F&B Service Department TAJ MALABAR, Cochin, Kerala-India  On the Job Training (August 2004 - February 2005) F&B Service Department Lalitha Mahal Palace Hotel (a unit of ITDC) Mysore, Karnataka-India Professional Qualification       Diageo World Class Certificate (Bar Academy S/N E-) Certificate of Basic Food & Safety, Public Health Department Basic computer knowledge (Fedalio Bar Software) Certificate of STCW95 Certificate on Basic Fire Behavior and Portable Fire Extinguishment Practices, State of Alaska Mob: - Email id:-Permanent Address Kuttikkal House, CNN Ground Road, Cherpu. P. O. Thrissur - 680 561, Kerala, India Personal Data Date of Birth : 21/11/1985 Age Sex Marital Status Nationality : 35 Yrs. : Male : Married : Indian Languages Known English, Hindi, Tamil and Malayalam Passport Details Passport no: M- Issued at Cochin (India) Valid up to 03/08/2024 Visa Details US C1/D Valid up to 16/10/2021 Educational Qualification  Two years’ Certificate Course in Food & Beverage Service Department -), Board of Technical Education, Government of Kerala, India  Higher Secondary -), Kerala Board of Examinations.  AISSE (2001), CBSE. Job Profile as Restaurant Manager Oversee and manage all areas of the restaurant and make final decisions on matters of importance to guest service keeping the following in mind:                Ensuring the highest standards of food and beverage service Keeping control of food and labour cost Ensuring Health & Safety and also hygiene procedures & standards are maintained Having an in-depth knowledge of all menus Responsible for recruiting, training & developing restaurant staff Dealing with and resolving customer complaints Maximising all business opportunities to drive sales Communicating with the kitchen staff to ensure efficient food service Advising customers on wine selection Liaising with the Head Chef to discuss and develop the menu Overseeing client bookings and reservations Organising the daily and weekly rotes for the restaurant staff Purchasing stock, supplies and negotiating best prices with the trade suppliers Monitoring sales and then writing informative reports for the restaurant owners Ability to create a great work environment and be an inspirational host Achievements  Four promotions in a span of seven years.  Achieved specific daily revenue targets without interfering the customers’ enjoyment of the restaurant experience.  Positive appraisal by customers. I, Shinto Paul, hereby declare that all the details furnished above are true to the best of my knowledge. Place: Date:- Shinto Paul