EDWARD LOUIS DSOUZA

G/3, Municipal Chawl, Azad Nagar, R.A.K. Road, Wadala (W), Mumbai - 400031
Contact Number: +919870773863, edld_2002@yahoo.co.in

JOB OBJECTIVE:-
- Prepared to remain long with the right company as Senior Restaurant
Manager.

QUALIFICATION:-
Remarkable supervisory experience in a high volume specialty restaurant.
Total 18yearrs of experience mostly in five star hotel and cruises.
Extensive knowledge of restaurant and bar preparation and operation.
In depth knowledge of bar and restaurant service standards.
Sound knowledge of food and beverage technique, menu and drink lists.
Excellent communication with management, guest, staff and co-workers.
Strong computer skills with proficiency in micros and pos.
Immerse ability to make decision and flexible work schedules.

PROFESSIONAL EXPERIENCE:-
ENERGIA HOSPITALITY PVT LTD (Mumbai) Feb
2016 till date
Restaurant Manager

Manage and direct all aspects of 76 covers Modern European

Restaurant.
Comply with the SOP laid by the company at all given time.
Prepare various reports, MTD, YTD, Competitive analysis, Weekly
reports, and monthly reports Restaurant reports.
Guest service feedbacks analyzed, discuss with staff on daily basis and
necessary actions are taken .focus on 100% guest satisfaction.
Liaising with customers, employees, suppliers, licensing authorities,
sales representatives etc.
Recruiting, training and supervising staff.
Supervised the activities of 26 Staffs.

ICE HOSPITALITY PVT LTD (MUMBAI) Jul 2014 to

Feb 2016
Restaurant Manager

Manage and direct all aspects of 105 covers Indian Restaurant.

Comply with the company Standard Operation Procedure at all given time.
Recruiting, training and supervising staff.
Compliance with licensing, hygiene and health and safety
legislation/guidelines.
Prepare and Maintain Audit reports, MTD, YTD, Competitive analysis,
Weekly reports, and monthly reports Restaurant reports.
Guest service feedbacks analyzed, discuss with staff on daily basis and
necessary actions are taken .focus on 100% guest satisfaction.
Controlling food and beverage cost.
Supervised the activities of 18 Staffs

AZURE HOSPITALITY PVT LTD (MUMBAI) Jul 2013 to

Jul 2014
Restaurant Manager

Manage and direct all aspects of 72 covers Pan-Asian Restaurant.

Comply with the company SOP at all given time.
Market the bar through promotion, publicity and regular guest and
clients.
Prepare and Maintain Audit reports, MTD, YTD, Competitive analysis,
Weekly reports, monthly reports Restaurant reports.
Guest service feedbacks analyzed, discuss with staff on daily basis and
necessary. actions are taken .focus on 100% guest satisfaction.
Liaising with customers, employees, suppliers, licensing authorities,
sales representatives etc.
Making improvements to the running of the business and developing
the restaurant.
Controlling food and beverage cost.
Managed staffing of 21 service staffs.

ROYAL CARIBBEAN INTL CRUISES (U.S.A)

Specialty Restaurant Manager Oct 2008 to
Sept2012
Manage and direct all aspects of the Italian restaurant.
Assign direct supervise & train the staff in compliance with the company
SOP.
Handling the up-selling in the restaurant &implementing on-going-up selling
schemes.
Controlling food and beverage cost.
Prepare and Maintain APD,MTD,YPD ,HACCP,USPH reports.
Maintain guest checks ,weekly inventories and audits.
Oversaw cleaning and safeguarding of equipment of facilities.
Ensure hygiene ,safety and good sanitation.
Supervised the activities of 10 waiters.
Making improvement to the running of the business and developing the
restaurant.

HOTEL TAJLANDSEND MUMBAI (Chain of Leading Hotels of the World)

Guest Service Officer Oct 2006 -
August 2008
In charge for 78 covers specialty bar called atrium lounge.
Market the bar through promotion, publicity and regular guest and clients.
Monitor cash flow and checks closely in daily shift.
Perform inventories and audits alternatively.
Perform shift briefing with bar staff in regards to sales, offers, promotion,
sales, schedule, and targets.
Discuss with the managers about weekly promotions and improvise sales
for the bar.
Train apprentice and newly joined staff about Taj standards and policies
Make appraisal for staff as per management requirement.
Supervised action of 8 bar waiter 2 bartenders and 2 bar stewards Guest
service feedbacks analyzed, discuss and necessary actions are taken
.focus on 100% guest satisfaction.

ITC GRAND CENTRAL MUMBAI (Unit of ITC Group of Hotels)

Hotel Operation Supervisor Training (H.O.S.T) Oct 2004 to Sept
2006
 Discuss with manager and supervisor about daily planners and schedule
operation
Make requisition for beverages and alcohol as per requirement
Check log books and comment and make reports
Discuss strategic plans for better sales and targets
In charge for shifting briefing in absence of supervisor to maintain the
continuous guest interaction, maintaining the relation through the mails,
Tele-calling etc.
Prepare and Maintain APD,MTD,YPD ,HACCP,USPH reports

HOTEL THE FAIRMONT DUBAI - U.A.E (A unit of under Canadian Pacific Hotels &
Resort) Steward Jan 2002 to
Feb 2004
Worked for the opening for 8 cuisine specialty restaurant called spectrum
on one co-ordinate with supervisor during busy hrs for assistance if
required
Attended briefing and managers meeting for discussion, ideas, suggestion
Took in charge of section allocated by supervisor in the outlet as required
Promoted guest satisfaction through personnel inaction.
Performed up selling of food and Beverage to increase Restaurant sale.

HOTEL OBEROI TOWERS, Mumbai India (A unit of East India Hotels)

A Member of Leading Hotels of the World)
Apprentices Steward
Dec1998 to Sept 2001
Interacted with guest in a busy, crowded restaurant
Operated computer /cash register and enthusiastically accepted payment
from guest
Ordered supplies and tracked inventory
Performed all aspects of food preparation ,service and clean-up
Served guest with courtesy, patience and a smile
Conducted facilities maintenance
Commended for multitasking abilities frequently assigned the largest
section of banquet
Picked up stores as per requirement of the captains

THE TAJ MAHAL HOTEL MUMBAI (India) (A unit of Indian Hotels Company
Ltd)
(A member of Leading Hotels of the World)
Buss Boy Mar 1997 to Nov
1998
Assisting the waiters in smooth operation.
Commended for multitasking abilities frequently assigned the largest
section of banquet
In-charge to pick up glasses, plates from the galley after been washed
,clean and put to use again
Take regular inventory of glassware and chinaware
Pick up store for beverage and regular store
Help other outlet whenever needed to do so by the supervisor.

CERTIFICATE ACHIEVEMENT:-

Certificate for Diploma in Hotel Management from Kohinoor Hospitality

Management, Mumbai 2002
Certificate for Completion & Participation in USPH training by royal
Caribbean Intl
Nominated 'Best Employee of the Month' food & Beverage division for the
month of July & December 2000 from Oberoi Hotels Mumbai
Certificate for completion 'Fire-fighting' Course at Hotel Oberoi, Mumbai
year 2000.
Certificate of 'Cross -Training' in Kitchen Dept. at the Fairmont Dubai 02-
03
Certificate for completion of 'Food & Hygiene Basics' Course organizer by
BLQ consultants for the Fairmont Dubai, Approved by Dubai Municipality
year 2002.

ACADEMIC ACHIEVEMENT:-

Passed H.S.C from S.I.W.S College of Science in the year 1998 with IInd Class.
Passed S.S.C from St. Joseph High School in the year 1996 with IInd Class

DOCUMENTS DETAILS:-
 Passport Details : Passport No. : H7098373
Date of Issue : 14/07/2009
Date of Expiry : 13/07/2019.

CDC Details : CDC No. : CY084238 (Cyprus)

CDC Nos. : 56571 (Bahamas)

PERSONAL DETAILS:-

Date of Birth : 23rd October, 1979

Nationality : Indian.
Languages Known : English, Italian
Hobbies : Cricket & Coins Collection.

Place: Mumbai

Date : ___/____/______

____________________________
(EDWARD LOUIS DSOUZA)