JEFFIN JOHN
LEEDS
Summary
Multi-talented Team Member able to take on any required task and adapt to changing conditions with resourceful and hardworking mindset. Dedicated to business success and ready to learn more about catering and management and advance professionally.
Manager with experience leading multi-million dollar restaurants as well as banquet and catering operations at award-winning restaurants around the country. Driven to raise the bar for fine dining and all aspects of guest relations.
Diligent professional with broad experience in catering for events. Equipped with conceptualising ideas, creating menus and purchasing quality ingredients. Demonstrates strong attention to detail and multi-tasking skills.
Competent Catering Team Member equipped with strong organisational and planning skills to deliver quality results. Master in food preparation and presentation. Demonstrates positive communication to achieve customer satisfaction.
Creative and organised catering professional with background in overseeing kitchen staff, budget and meal preparation. Creates motivational and supportive environment to mentor staff in food preparation and storage to raise team performance. Plans enticing seasonal menus to attract higher footfall.
Proactive Catering Assistant with more than 10 years of expertise contributing to smooth-running of high-functioning kitchen. Meticulous in food preparation, quality standards and adherence to food and safety regulations.
Manager with experience leading multi-million pound restaurants as well as banquet and catering operations at award-winning restaurants around the country. Driven to raise the bar for fine dining and all aspects of guest relations.
Overview
15
15
years of professional experience
3
3
years of post-secondary education
1
1
Certification
Work History
Team member
Crowne Plaza
Leeds
07.2021 - Current
- Increased team cohesion by implementing regular feedback sessions.
- Streamlined workflow for a more efficient process.
- Reduced staff turnover with an effective motivation strategy.
- Fostered a high-performing environment to drive productivity and quality.
- Improved customer satisfaction through close collaboration with the team.
- Encouraged open communication, fostering a positive work culture.
- Monitored daily operations whilst reducing operational cost significantly.
- Ensured workplace cleanliness with regular maintenance tasks.
- Optimised inventory control for streamlined operations.
- Ensured smooth operation of machinery by performing regular maintenance checks.
- Improved workplace safety through careful monitoring and reporting of any irregularities.
- Reduced waste output with careful material management.
- Maintained high level of cleanliness within work area, resulting in a healthier environment.
- Created a relaxing atmosphere for guests through warm greetings and quick problem-solving.
- Delivered outstanding customer service by promptly serving breakfast and beverages.
- Kept buffet well-stocked with fresh food to maintain guest satisfaction.
- Assisted kitchen staff during peak times, improving workflow efficiency.
- Checked inventory regularly for necessary resupplies, preventing shortage of essential items.
- Set up dining area for next service; tables looked impeccable at all times.
- Replenished condiments and cutlery as required, maintaining ample supply throughout service hours.
- Upheld strict hygiene standards across work areas by observing proper sanitisation measures consistently.
- Served guests promptly to ensure food remained at proper temperatures.
- Greeted guests pleasantly and professionally, promoting positive customer experiences from arrival to departure.
- Cleaned and set tables quickly to minimise time between reservations.
Shift supervisor
KFC
Leeds
02.2021 - Current
- Managed shift operations whilst ensuring customer satisfaction.
- Coordinated staff training for improved service delivery.
- Improved team cohesion by implementing effective communication strategies.
- Delegated tasks to staff members to ensure efficient shift operation.
- Fostered a positive work environment, resulting in increased employee morale.
- Streamlined processes for better productivity with organised systems and procedures.
- Ensured adherence to health and safety regulations; maintained safe workplace conditions.
- Resolved customer complaints promptly, leading to enhanced customer relations.
- Conducted regular inventory checks; ensured consistent stock levels.
- Maintained high cleanliness standards across all work areas; promoted hygienic practices amongst staff members.
- Implemented new operational guidelines resulting in improved workflow efficiency.
- Assisted in preparing weekly schedules, ensuring adequate staffing at all times.
- Carried out administrative tasks meticulously; kept accurate records of shift activities and incidents.
- Ensured food preparation met required standards; contributed towards favourable restaurant reviews.
- Handled any emergencies or issues during shifts with professionalism and calmness.
- Monitored cash registers and transactions, reducing instances of financial discrepancies.
- Trained and mentored new employees to maximise team performance.
- Ordered stock and procured services to deliver on company goals.
- Effectively organised staff placement per shift with zero error rate.
- Supervised activities of workers and enforced safety regulations.
- Maintained team-oriented atmosphere with open communication and quick conflict resolution.
- Worked closely with management to manage staff levels and allocate resources for production plans.
Operations Assistant Manager
Ingredients Restaurants & Catering Company,
Kuwait
12.2018 - 11.2020
- Ensured safety standards were consistently met throughout operations area, promoting a safe working environment.
- Improved operational efficiency by streamlining workflow processes.
- Managed procurement procedures to maintain optimal inventory levels.
- Facilitated team training, enhancing overall performance.
- Streamlined communication channels to improve information flow.
- Led regular staff meetings for improved team coordination.
- Maintained regulatory compliance by diligently updating company policies and procedures.
- Developed effective relationships with suppliers to ensure timely deliveries.
- Assisted in budget management to control operational expenses.
- Fostered a positive work environment, contributing to increased employee morale and productivity.
- Collaborated closely with the Operations Manager for strategic planning and decision making.
- Implemented cost-saving measures, reducing expenditure without compromising on quality or service delivery.
- Conducted periodic audits of operations for identifying areas of improvement and implementing corrective actions accordingly.
- Maintained smooth-running business operations by delegating priorities to staff abilities.
- Monitored health and safety measures for guaranteed compliance.
- Established clear budgets and cost controls strategies to meet objectives.
- Streamlined processes to improve and optimise office operations.
- Analysed and resolved complex resource management issues for optimised scheduling.
- Coordinated hiring, recruitment and training strategies to build successful administrative team.
- Handled negotiations with outside vendors and service agencies to meet group needs.
- Led and managed administrative staff to maintain smooth daily operations.
Supervisor
Biterite Restaurant, Royal Catering Group
Abudhabi, UAE,
04.2016 - 04.2018
- Improved team efficiency by implementing new scheduling practices.
- Facilitated monthly training sessions for enhanced staff performance.
- Ensured smooth operations with regular maintenance checks.
- Promoted a safe work environment by enforcing strict adherence to safety regulations.
- Managed daily operations to increase productivity.
- Reduced workplace conflicts through effective communication and negotiation skills.
- Organised team resources, resulted in improved project timelines.
- Fostered a positive work culture to boost employee morale.
- Led team meetings, ensured clear communication amongst all members.
- Identified potential risks and mitigated them through proactive measures.
- Coordinated with other supervisors to maintain consistency across shifts.
- Delegated tasks appropriately, achieved balanced workload among team members.
- Implemented company policies effectively, maintained high standards of service delivery.
- Assisted in the recruitment process for hiring quality staff members.
- Resolved customer complaints promptly, resulted in increased customer satisfaction rates.
- Monitored employee attendance records for maintaining discipline within the team.
- Encouraged open dialogue amongst team members, promoted an inclusive work environment.
- Trained new hires and set up mentoring relationships to drive team performance.
- Worked closely with management to manage staff levels and allocate resources for production plans.
- Maintained team-oriented atmosphere with open communication and quick conflict resolution.
Outlet Supervisor
Diplomat Radisson Blu Hotel, Residence and Spa,
Bahrain
06.2011 - 08.2015
- Increased customer satisfaction by implementing effective outlet operational strategies.
- Managed staff rosters for optimal productivity and efficiency.
- Delivered exceptional service standards with rigorous training programmes.
- Streamlined inventory management to reduce overstock and improve sales turnover.
- Drove high levels of customer service, resulting in repeat business.
- Created a welcoming shopping environment by maintaining cleanliness and orderliness of the outlet.
- Fostered an inclusive team culture, improving overall staff performance.
- Liaised effectively with suppliers for timely replenishment of stock.
- Ensured all health and safety regulations were adhered to, securing a safe working environment.
- Promoted outlet promotions and discounts, driving increased traffic into the store.
- Ensured proper cash handling procedures were followed at all times.
- Provided comprehensive training to new hires, aiding their integration into the team.
- Oversaw business staffing and training, building successful, customer-focused team.
- Monitored competitor activities, responding creatively to maintain relevancy and competitive edge.
- Collaborated with cross-company departments, developing new strategies to capitalise on emerging customer trends.
- Followed industry trends and set pricing strategies to maximise business returns.
F&B Attendant
Roma Fine Dining Italian Restaurant) Holiday Inn
INDIA
01.2011 - 05.2011
- Ensured customer comfort by promptly addressing their needs and concerns.
- Created a pleasant atmosphere for customers through courteous behaviour.
- Responded to inquiries, resulting in improved customer satisfaction.
- Provided high-level service to all patrons, leading to repeat business.
- Worked efficiently under pressure whilst maintaining excellent customer service standards.
- Served food and drinks on long-haul flights, contributing to passenger comfort.
- Assisted customers with luggage, ensuring their convenience and comfort.
- Promoted venue's products and services leading to increased sales.
- Enforced health and safety regulations strictly for a safe environment.
- Coordinated with other staff members effectively, ensuring efficient team collaboration.
- Stocked merchandise regularly achieving well-organised shelves and displays.
Hotel Operational Supervisory Trainee
Waters Edge Cafe Radisson Blu
CHENNAI, INDIA
06.2009 - 12.2010
- Increased team productivity by taking diligent meeting minutes.
- Ensured timely project completion for customer satisfaction.
- Solved complex problems with effective teamwork and communication skills.
- Conducted in-depth market research to understand consumer behaviour.
- Made travel arrangements for executives and managers and documented travel details in memos for prompt distribution.
- Prepared documentation to back up responses to financial or service complaints.
- Drafted outgoing correspondence in appropriate tone and style.
- Created and distributed invoices to customers.
- Collected customer information for new orders, verified details and obtained missing data to meet project requirements.
- Organised documentation and creatives to prepare for publication.
- Addressed incoming requests for information, inquiries, and complaints.
- Answered phone calls and emails for management team during busy periods.
Education
Bachelor of Science - Catering and Hotel ManagemeNT
Bharathiar University
TAMIL NADU, INDIA 04.2006 - 04.2009
Skills
- Customer service
- Cash handling
- Trained in food safety guidelines
- Equipment management
- Cleaning and sanitising
- Banquets and catering
- Payment methods
- Guest and facility safety
- Cash register operation
- Guest and client satisfaction
- Courteous and professional demeanour
Certification
Food Hygiene and Safety Level 2 and Level 3.
Food Safety and Food Hygiene Legislation- The Food Safety Act 1990, which provides the framework for food legislation and creates offences in relation to safety
I have gained knowledge on supervision of Food safety and Hygiene, Microbiology, : Contamination Hazards, : Controlling Contamination, Food Poisoning (Bacterial) and Food-Borne Illness, Food Poisoning (Non-
Bacterial), Basics of Food Allergens, Allergen Guidance for Food Businesses, Allergen Guidance for Consumers, Food and Temperature Control, Checking, Verifying and Recording Temperature, Food Spoilage and Preservation, Food Premises and Equipment: The Design and Construction,Waste Disposal, Cleaning and Disinfection, Pest Management, General Principles of Food Labelling, Components of a Food Label, Nutrition Labelling, Personal Hygiene, Food Safety and Hygiene Training for the Staff, Food Safety and Hygiene During Covid-19.
Control of Substances Hazardous to Health (COSHH) Regulations
References
References available upon request.
Timeline
Team member
Crowne Plaza
07.2021 - Current
Shift supervisor
KFC
02.2021 - Current
Operations Assistant Manager
Ingredients Restaurants & Catering Company,
12.2018 - 11.2020
Supervisor
Biterite Restaurant, Royal Catering Group
04.2016 - 04.2018
Outlet Supervisor
Diplomat Radisson Blu Hotel, Residence and Spa,
06.2011 - 08.2015
F&B Attendant
Roma Fine Dining Italian Restaurant) Holiday Inn
01.2011 - 05.2011
Hotel Operational Supervisory Trainee
Waters Edge Cafe Radisson Blu
06.2009 - 12.2010
Bachelor of Science - Catering and Hotel ManagemeNT
Bharathiar University
04.2006 - 04.2009
Food Hygiene and Safety Level 2 and Level 3.
Food Safety and Food Hygiene Legislation- The Food Safety Act 1990, which provides the framework for food legislation and creates offences in relation to safety
I have gained knowledge on supervision of Food safety and Hygiene, Microbiology, : Contamination Hazards, : Controlling Contamination, Food Poisoning (Bacterial) and Food-Borne Illness, Food Poisoning (Non-
Bacterial), Basics of Food Allergens, Allergen Guidance for Food Businesses, Allergen Guidance for Consumers, Food and Temperature Control, Checking, Verifying and Recording Temperature, Food Spoilage and Preservation, Food Premises and Equipment: The Design and Construction,Waste Disposal, Cleaning and Disinfection, Pest Management, General Principles of Food Labelling, Components of a Food Label, Nutrition Labelling, Personal Hygiene, Food Safety and Hygiene Training for the Staff, Food Safety and Hygiene During Covid-19.
Control of Substances Hazardous to Health (COSHH) Regulations
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