HOTEL MANAGER

mps “CALYPSO” River Cruise Ship, Maassluis, Netherlands

​2014 - 2020

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Responsible for the entire Hotel operation in all Hotel departments and all services procedures and ensuring everything is

     managed according to the standards.

Responsible for scheduling, hiring, training and evaluating staff. Monitor and forecast payroll ordered supplies,

     maintained budgets of employees.

Stock supplies ordering for all the departments of the hotel and inspection of all delivered supplies as same as in all stocks two times a week. Present end involved in supplies deliveries.

Solving accidents, injuries or assisting by calling ER and being in touch with them if necessary.

Ensuring customers enjoying their staying, service and meals and take fast and correct actions to correct any problems.

Ensured employees were performing assigned tasks and reacted to guest needs

Ensuring 100 % cleanliness and hygiene on board in all departments, guest and crew cabins, all ship areas and stocks according to HACCAP rules. Safety oriented and ensuring safety onboard.

Always present in the restaurant and kitchen during meals and in the bar during special functions.

Organization of strong communication between all departments including the nautical department.

Responsible for cost control and settled budgets.

Administrated cash flow and credit card income.

Periodic analyzing of spending repro materials for all department. 

Organizing complete documentation onboard, staff documents, making working days for salaries.

Preparing detailed function sheets for every cruise and every function onboard.

Organizing and supervision of opening and closing ships at the beginning and at the end of the season.

Train, teach and evaluate staff.

Taking and following verbal and written instructions. Working and standing up for long hours under pressure.

Achieved the best monthly score in the ship history in the first full month on duty.

Riced up ship’s rating from 28th to 11th place in Phoenix Reisen’s Fleet (Bonn, Germany), of 44 ships at the time, in the first year on duty.

 

 

DIRECTOR of HoReCa SECTOR

TPT “DIS” d.o.o. -  Krnjevo, Serbia  

May 2014 - July 2014   ( end of contract )

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Representing the company and responsible for successful business in line with the set business objectives and monitors their development and progression.

Investigates and monitors the development of the market, follow trends and competition movement.

Direct and implement strategic decisions in order to increase the profits of the company.

Signing and cancelling labour contracts with employees.

Monitor and control the implementation of business plans of all business units and outlets.

Monitors the activities of managers of outlets and directs their work.

Communicating with respective ministries and state agencies in the field of labour, finance, ecology, truism, HACCAP...

Fostering partnerships with business partners and sign contracts.

Analyzing submissions about the dealings and report to the owners of capital.

 

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F&B OPERATION MANAGER ASSISTANT

The Diplomatic Club” - Doha, Qatar 

March 2013 – November  2013

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Supervised, scheduled and coordinated activities for a team of seventy staff.

Oversees and supervises daily operations in the restaurant outlets.

Defining and maintaining the highest standards of guest service.

Prioritizes, schedules, assigns, trains, reviews and evaluates assigned restaurant staff.

Participates with the operation management team to originate, plan, develop and implement long and short term goals.

Monitors integrity of restaurant operation and the provision of services.

Delegates and oversees bar-tending, kitchen supervision and table service duties.

Prioritizes, schedules, assigns, trains, reviews and evaluates staff.

Resolves routine problems encountered in the performance of work assignments.

Complete closing working days.

Follow all company safety and security policies and procedures.

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     Fine Dining Supervisor

     Amiri Diwan Royal Palace - Doha, Qatar 

     July 2013  - November 2013

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Oversees and supervises daily operations in the Royal Palace of HRH Amir Shaikh Tamim bin Hamad Al-Thani.

Oversees and supervises with setting up Royal Lunches and Dinners including Head Table by Royal standards.

Briefing for every function with all details and protocol explanation.

Cutting and filleting camels and lamb.

Assisting in Royal Meal service to the Royal Family, VIP and VVIP

Leading the operation and giving signals for next steps during Royal Functions.

Scheduling, coordinating activities and training team of fourteen staff under my supervision.

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ASSISTANT RESTAURANT MANAGER

 “Hemingway” Exclusive Restaurant  – Smederevo, Serbia

Apr 2011 – March 2013

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A la card organization.

Taking care of reservations.

Control of serving food courses and beverages to guests.

Control tables according to the type of event and service standards.

Daily communicating with the kitchen regarding menu questions, the length of wait and product availability.

Check-in with guests to ensure satisfaction with each food course and/or beverages.

Hygiene control of work areas, china, glass, food and beverage throughout the day.

Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions

     to manager; and complete safety training and certifications.

Opening and complete closing of working days.

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WAITER

The Royal Palace of HRH Prince Alexsandar Karadjordjevic  ll

March 2009 – March 2011

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Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the

     guest's name when possible.

Assist and ensure proper coverage and prompt guest service.

Anticipate guests  service needs, including asking questions of guests to better understand their needs and

     watching/listening to guest preferences and acting on them whenever possible.

Setting up the Royal Dining Table, and serving Royal Meals with the highest level standards to the Royal Family and celebrities.

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HEAD WAITER

 “Jadran kod Krsta” - Restaurant ( 4* ) – Budva, Montenegro

( Apr 2004 – March 2009

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Hit all selling targets.

Lead the team on each shift and ensure the company service standards are upheld.

Explain how various menu items are prepared, describing ingredients and cooking methods.

Present menus to customers and answer questions about dishes and make recommendations.

Serve food and/or beverages to customers; prepare and serve speciality dishes at tables.

Check customers are enjoying their meals and take action to correct any problems.

Work closely with other team members to ensure excellent service is provided to all customers.

Take directions and guidance from managers.

Checking and taking care of stock areas with supplies such as beverages, tableware.