Microsoft operational office package
Nelson Rene Faya
Restaurant Speciality Manager
Buenos Aires,B
Summary
Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Highly proactive manager with 8 years of experience in team leadership 15 industry. Background includes sales, management and customer service in fast-paced settings. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines. Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Overview
17
17
years of professional experience
6
6
years of post-secondary education
Work History
Specialty Restaurant Manager
Holland America Cruise Line
2 2019 - 01.2024
- Manage and oversight the specialty restaurants
- Report and assist the Restaurant Operational Manager, same as the Maitre D.
- Directing, supervising and training of all subordinates in the performance of their duties in accordance with set HAL standards
- Work closely and assist the Lido Manager Breakfast and Lunch service
- Responsible for the implementation and execution of beverage service in the dining room; ensures the selling and upselling of revenue beverages
- Elaborate financial reports , revenue foracasting and PRP reports.
- Provides support to the Dining Room Steward in problem-solving solutions, as well as unsatisfied guest recovery.
- Manage, motivate, and train front-line staff to achieve consistently high standards of customer service in accordance with company standards .
- Supports galley management with ensuring a proper food count system,garbage segregation and chemical managment.
- Responsible of dining team performance appraisal reports.
- Reports on all issues positive and negative objectively in a timely manner to the Restaurant Operational Manager-Food and Beverage Manager
- Executes a correct and fair assignment for each stewards ensuring fair rotation of all team members.
- Ensures that set levels of section productivity are met with a high level of service by recording and assessing team performance.
- Manage and report on breakages and replacements, inventory control, daily flash reports, conference and banquet running sheets, menu item sales, inventory rotation, out of date inventory, spoilage, consumables, cleaning supplies and collateral
- Responsible for the implementation and execution of food handling, food service and cleaning and sanitation procedures in accordance with USPH standards
- Correctly calculated inventory and ordered appropriate supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
Restaurant Operations Manager
Hotel Madero
11.2020 - 01.2022
- Assist in leading the restaurant efficiently in costs and expenses, constantly delivering the highest quality as well as driving high top-line revenue and profit
- Ensure that the place of work and surrounding area was kept clean and always organized
- Train all employees of the outlet regarding the concept of the different venues and outlets, based on SOP
- Set an example in terms of service, products, and guidance of the team that reflects the concept
- Actively participated in menu design in cooperation with the Executive Chef, Chef de Cuisine, and the corporate Sommelier
- Executed and produced reports and analysis of the outlet and presenting reports in the monthly performance meeting
- Conducted monthly inventories of operating supplies and equipment together with the stewarding department
- Conduct daily pre-shift meetings with employees on preparation, guest profile service, and menu served
- Elaborated reports of incidents that require disciplinary actions immediately to the Head of Department
- Ensured that the opening and closing procedures established for the outlet were followed
- Acted as Food & Beverage Duty Manager during the absence of the Food & Beverage Head of Department and Assistant Head of Department
- Assigned responsibilities to subordinates implementing a multi-tasking principle and checking their performance periodically
- Managed and coordinated events, employees scheduling, and execution of revenue reconciliation and cashiering procedures, restaurant and bar requisitions
- Coordinated successful marketing campaigns that increased brand visibility within the local community and attracted new patrons.
- Managed daily operations efficiently, overseeing staff scheduling, budgeting, and purchasing decisions to optimize resources.
Chef De Rang
The World: Residences at sea
Fort Lauderdale , Florida
06.2016 - 12.2018
- Participates in the evaluation of restaurant staff employees for the efficient operation of the restaurant
- Schedules and directs staff in their work assignments
- Responsible for ensuring that restaurant complies with sanitation and safety standards for guests and employees
- Responsible for ensuring that all equipment is in working order
- Visually inspects and takes corrective action to ensure that facilities in the restaurant look appealing and attractive to residents and guest
- Manages and monitors product quality and guest satisfaction in restaurant
- Responsible for ensuring that quality is consistent, appealing, and prepared to guest specifications
- Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met
- Verifies temperatures, appearance and taste of products, and checks preparation methods to determine quality
- Provides guidance for improvement and implements necessary adjustments
- Interacts with residents and guest to obtain feedback on the quality of service and food in the outlet
- Investigates and resolves guest complaints in a timely manner
- Documents inventory forecast usage and monitors supply so that restaurants are stocked with linen, glassware, silverware, chinaware, condiments, and other items necessary to provide appropriate customer service
- Oversees the set-up of dining and service areas based on teamwork, menu knowledge, personalized service, and residents' preference
- Creates menu ideas, surveys competition and reports food trends, and assists in preparation of specials
- Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all the standards and demands of the 'The World community'
- Collaborated with kitchen staff to ensure timely delivery of orders, resulting in smooth restaurant operations.
- Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
- Trained new employees on proper serving techniques and restaurant procedures, fostering a cohesive team atmosphere.
- Developed rapport with regular customers by remembering preferences and accommodating special requests whenever possible.
Chef De Rang
Celebrity Cruises line RCCL
Miami , Florida
06.2014 - 05.2016
- Manages the day-to-day operation of the restaurant section and communicates to the Restaurant Manager assuming duties and responsibilities of the restaurant Manager during his absence
- Quality and presentation of food and beverage products, service standard
- Keeping in good condition and cleanliness restaurant facilities and equipment
- Guest satisfaction follow up by assisting the Restaurant Manager into developing training materials in compliance with Celebrity Cruises guidelines by implementing training plans
- Assists the Restaurant Manager in developing and maintaining data operations handbook for the restaurant conduct, daily briefings and other meetings as needed to obtain optimal results
- Participates in service as necessary in accordance with the requirements and practices of the restaurant
- Assists to the Restaurant Manager in keeping up-dated files in regards restaurant outlet operation
- Outlet/venue: The SS United States-SS Olympic
- Specialty Restaurant-Murano Michelin Star
- The finest restaurant on board with classic French cuisine with Mediterranean flair
- Managed reservations efficiently, optimizing seating arrangements for maximum customer satisfaction.
- Contributed to a positive work culture by consistently demonstrating teamwork attitude and commitment to high-quality service.
- Coordinated special events, creating memorable experiences for guests while maintaining excellent service levels.
Head Captain Waiter
Intercontinental Dubai Festival City - IGH group
03.2013 - 06.2014
- Supervise operational aspects of the department including the development and performance management of colleagues, optimizing profits and increasing sales
- Ensure Guest Satisfaction in completion and execution of all tasks
- Assist the Outlet Manager Assistant Manager in the implementation of the marketing activities and to achieve desired results
- Conduct the pre-service shift briefing in the absence of Outlet Manager / Assistant Manager
- Supervise and monitor the completion of weekly cleaning schedules
- Conduct regular briefings and training sessions to ensure all colleagues receive the information necessary to perform their jobs
- Outlet Venue: Anise restaurant, main restaurant (all day dining concept) and emblem of Intercontinental Dubai Festival City, number one in Asia, middle east and Africa in sales, profits and quality
Chef De Rang
Alvear Palace Hotel - The Leading Hotels of the World
Buenos Aires, Buenos Aires F.D.
03.2010 - 03.2013
- Ensure the highest and memorable guest experience, courteous, dynamic, and efficient
- Greet guests and build rapport by asking questions and initiating conversation offer recommendation by using suggestive selling techniques
- This mission was delivered through enthusiasm and passion, in collaboration with one of the most recognized hotelier staff in south America
- Provided Leading Hotels of the World service standards.
- Outlet: La Bourgongne-L'Orangerie - Cigar Bar & Lobby Bar
- The luxury hotel in Buenos Aires, Alvear Palace Hotel, Best City Hotel & Central America and nr 42 in the world T + L World's Best Awards (2013)
Chef De Rang
Esquina Carlos Gardel/Tango Porteño
Buenos Aires, Buenos Aires F.D.
01.2007 - 12.2009
- As a Head waiter I oversaw and handled the VIP service section, ensuring that the service quality were met by following company standards
- Responsible for assisting the Restaurant operation Manager in managing on a daily basis by managing guest flow, expediting section orders and financial reconciliation
- Ensuring restaurant team maximize all sales opportunities
- Deal with customer queries and problem resolution timely and mannered
- Outlet: VIP terrace Fine Dining restaurant with Tango Show with a total capacity of 700 guest with three distinct audiences, high quality service and traditional Argentine cuisine
Floor Supervisor
La Parolaccia Trattoria
Buenos Aires, Buenos Aires F.D.
01.2006 - 01.2008
- Company Overview: Italian Restaurant Chain
- Main responsibilities consisted of to bring assistance and support into the overview of the restaurant operation
- Maintaining company standards and culture essential's philosophy
- Responsible for ensuring that food quality and consistency, appealing, and prepared to guest specifications
- Moves throughout facility and kitchen areas to visually monitor, take corrective action to ensure food quality and service standards were met
- Verifies temperatures, judge appearance and taste of products, and checks preparation methods to determine quality
- Provides guidance for improvement and implements necessary adjustments
- Interacts with guests to obtain feedback on quality of food and service
- Investigates and resolves guest complaints in a timely manner
- Italian Restaurant Chain
- Outlet: La Parolaccia Trattoria Puerto Madero Buenos Aires, Italian restaurants Chain Mediterranean fusion cuisine
- Held team meetings to gain feedback, provide updates and set policies.
- Resolved conflicts among staff members diplomatically, maintaining a harmonious working environment conducive to productivity.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Coached employees and trained on methods for handling various aspects of sales, complicated issues, and difficult customers.
Head Bartender
Rigoletto Restaurant
Buenos Aires, Buenos Aires F.D.
12.2004 - 01.2006
- Performed in the duties as Head Bartender providing service on cocktails elaboration
- Specialties coffee, spirits, and wines service
- Fully in charge of daily requisitions, bar to set up in compliance with according with revenue forecasting targets and budget allocation
- Assisting into guest experience by suggestive selling techniques regarding all beverage menus, ingredients, descriptions, preparations, and pairing
Education
Politic Sciences career -
Buenos Aires University
01.2008 - 01.2011
Bachelor Degree - Hotel &Tourism
Vatel: International business School
01.2004 - 01.2007
Skills
Staff Management
Attributes
- Excellent proficiency in English, Spanish, Portuguese, and Italian.
- Excellent management, organizational, and communication skills.
- Ability to work under high demand environments.
- Experienced in all aspects of restaurant service and international cuisine.
- Professional leader and trainer.
Academicstudies
- Politic Sciences, Buenos Aires University, 01/01/08, 01/01/11
- Bachelor Degree in International Hotel Management, Vatel: International Business School, Hotel & Tourism, 01/01/04, 01/01/07
- Complete High School Humanity Orientation Bachelor, 01/01/01, 01/01/03
Skypeid
davedamonghi
Linkedinid
Nelson Faya
References
Mariana Ruiz, HR Director Alvear Palace Hotel, Mariana Ruiz Althabe, Fernando Martin Alcuaz, F&B Manager Alvear Palace Hotel, falcuaz@alvear.com.ar, (+5411)56350580, Fernando Alcuaz, Fernando Colombo, Assistant Manager Lobby Bar Palace Hotel, colix_1@hotmail.com, +5411 6961-6184, Fernando Colombo, Juan Pablo Almiron, Assistant Restaurant Manager L'Orangerie - Alvear Palace Hotel, jalmiron@alvear.com.ar, +5411 3054-0771, Juan Pablo Almiron, Sai Baddi Kumar, Food and Bev Director The World Residences at Sea, saikumardxb1972@gmail.com, +1 3056226805 extn 2202, Emad Ramzy, Restaurant Manager Intercontinental Dubai Festival City, Emad.ramzy@ichdfc.ae, +971559827146, EmadRamzy, Emilie Massat, Restaurant Manager Intercontinental Dubai Festival City, emilie.massat@gmail.com, +447826541520, Emilie Massat, Pedro Rafael, Bar Manager Intercontinental Dubai Festival City, prafael@gmail.com, +971 501588783, Pedro Rafael, Arif Bicer, Maitre D' Hotel at Specialty - Celebrity Cruises, Inc., bicerarif2000@gmail.com, +90 5419209196, Arif Bicer, Gozde Orkun, Maitre D' Hotel at Specialty - Celebrity Cruises, Inc., gozdeorkun@hotmail.com, +1(305)3991483
Personal Information
- Passport Number: AAG272131
- Date of Birth: 10/17/85
- Nationality: Argentinean
Software
Micros
Fidelio
Synphony oracle
Crunch time Software
X dining sofware
AIMS
Languages
Spaninsh, Portuguese
Native language
English
Proficient
C2
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Restaurant Operations Manager
Hotel Madero
11.2020 - 01.2022
Chef De Rang
The World: Residences at sea
06.2016 - 12.2018
Chef De Rang
Celebrity Cruises line RCCL
06.2014 - 05.2016
Head Captain Waiter
Intercontinental Dubai Festival City - IGH group
03.2013 - 06.2014
Chef De Rang
Alvear Palace Hotel - The Leading Hotels of the World
03.2010 - 03.2013
Politic Sciences career -
Buenos Aires University
01.2008 - 01.2011
Chef De Rang
Esquina Carlos Gardel/Tango Porteño
01.2007 - 12.2009
Floor Supervisor
La Parolaccia Trattoria
01.2006 - 01.2008
Head Bartender
Rigoletto Restaurant
12.2004 - 01.2006
Bachelor Degree - Hotel &Tourism
Vatel: International business School
01.2004 - 01.2007
Specialty Restaurant Manager
Holland America Cruise Line
2 2019 - 01.2024
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