Carold Clement Dmello
Harrow,United Kingdom
Summary
Self-motivated food and beverage professional with over 15 years of multi-outlet experience in hospitality. Proven ability to enhance guest satisfaction and drive profitability while upholding high standards of food and service. In-depth knowledge of industry practices, recruitment, and diversity issues. Seeking a managerial position to leverage existing skills and experience effectively.
Overview
18
18
years of professional experience
7
7
years of post-secondary education
1
1
Certification
Work history
Assistant Restaurant General Manager
Fatt Pundit
Covent Garden, London
07.2022 - 06.2025
- Managing the functioning team members, facilities, sales and costs, to ensure maximum departmental profit is achieved.
- To ensure all quality standards, hygiene, cleanliness and sanitation are maintained, whilst retaining guest loyalty and team motivation.
- Managing Human Resource - Documentation, Payroll, Hiring & Orientation.
- To monitor guest feedback and take corrective actions.
- Ensure compliance with health, safety, sanitation and alcohol awareness standards.
- Monitor and develop team member performance.
- Established a harmonious work environment for improved employee morale.
Restaurant Manager
The St Regis, Marriott International
Mumbai
07.2017 - 05.2022
- Company Overview: Seven Kitchens (24 Hours All day dining, Winner of Best All-Day Dining by Times Food Guide) The Sahib Room & Kipling Bar (Fine Dining, Indian cuisine venue with handcrafted cocktails)
- Effectively managing high volume restaurant serving buffet and a 'la carte during all meal periods, with net average monthly revenue of INR 1, 75, 00,000.
- Established mandatory guest service training program especially during breakfast meal period for all associates, Boosted guest satisfaction scores from 70% to 76% on guest satisfaction survey within 9 months of program launch.
- Successfully cleared brand standard audit with scores of 96% for the year 2019.
- Reduced food costs by 3% after identifying and eliminating inventory issues such as excess ordering, poor storage and inefficient waste management.
- Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel's operations remain competitive and cutting edge.
- Upgraded Sunday Brunch offerings resulting the increase in average covers from 100 guests to 130 guests.
- Seven Kitchens (24 Hours All day dining, Winner of Best All-Day Dining by Times Food Guide) The Sahib Room & Kipling Bar (Fine Dining, Indian cuisine venue with handcrafted cocktails)
Assistant Restaurant Manager
The St Regis, Starwood Hotels & Resorts | Palladium Hotel
Mumbai
12.2013 - 06.2017
- Monitored and trained service team members on suggestive selling practices and continuous sales growth by increasing beverage, appetizer, add-on, and dessert efficiencies; raised individual and team results by as much as 20%.
- Ensure consistency in time delivery and presentation of (In-room Dining) orders is guaranteed at all times.
- Oversee quality of MEP (Mise-en-place) for both Operating Equipment and Operating Supplies as well as food/beverage products.
- Inspect quality and timely delivery of all VIP amenities and coordinate team for spot checks on regular guests.
- Profitability of Minibar operations, striving toward reduction of losses and showcasing no differences in balance vs physical inventories.
- Increased employee retention rate by 10% through launching motivational initiatives such as coaching and daily shift/performance meetings.
- Conduct performance or disciplinary related reviews with direct reports as necessary on a timely basis.
Assistant Restaurant Manager
Orchid Five-star Ecotel Hotel
Mumbai
05.2012 - 12.2013
Restaurant Supervisor
Intercontinental, The Grand - Intercontinental Hotel Groups
Mumbai
09.2007 - 06.2012
Education
Bachelors - Tourism & Hospitality
Madurai Kamaraj University
01.2011 - 01.2015
Higher Diploma - Hospitality Management
Kohinoor Institute of Management in affiliation with IMI-Switzerland
01.2004 - 01.2007
Skills
- Ethical standards adherence
- Decision-Making prowess
- Results-Driven approach
- Financial skills
- Supplier negotiation
- Strategic marketing initiatives
- Budget management
- Profit and Loss Analysis
- Food safety regulations
Certification
- Food Safety Certified - Level 2
- Food and beverage server trade certification
- Marriott Interviewer Certification
Custom
- Marriott International Careers Track, 2019
- Awarded Manager of The Quarter, 2017
- Certificate of Appreciation, 2014
- Awarded for in recognition of contribution made during 'Lakme Fashion Week Winter Fest', 2014
- Certified Trainer - Skills 1, 2014
Timeline
Assistant Restaurant General Manager
Fatt Pundit
07.2022 - 06.2025
Restaurant Manager
The St Regis, Marriott International
07.2017 - 05.2022
Assistant Restaurant Manager
The St Regis, Starwood Hotels & Resorts | Palladium Hotel
12.2013 - 06.2017
Assistant Restaurant Manager
Orchid Five-star Ecotel Hotel
05.2012 - 12.2013
Bachelors - Tourism & Hospitality
Madurai Kamaraj University
01.2011 - 01.2015
Restaurant Supervisor
Intercontinental, The Grand - Intercontinental Hotel Groups
09.2007 - 06.2012
Higher Diploma - Hospitality Management
Kohinoor Institute of Management in affiliation with IMI-Switzerland
01.2004 - 01.2007
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