Summary
Overview
Work history
Education
Skills
Certification
Timeline
Generic

Calston Rodrigues

Middlesex

Summary

Results-driven Restaurant Manager with flair for transforming underperforming teams into top performers. Self-motivated professional with an exemplary career within hospitality spanning the last 11 years including Radisson Group, fine dining restaurants like Kutir & Manthan and Aida Cruises owned by Carnival Corporation Plc. Utilising my passion for hospitality and customer service, I have achieved numerous promotions into roles of progressive responsibility. I am a seasoned professional that has worked his way up through the ranks across numerous responsibilities - bartender, guest services and food and beverage operations. As a net result, I bring all round capability within hospitality, as well as the ability to identify and implement improvements that enhance productivity, engage employees, and transform customer experience. My expertise & strategic planning capabilities is reflected in the excellent track record of service improvements and incremental revenue generation, in every role I have held to date.

Overview

18
18
years of professional experience
9
9
years of post-secondary education
1
1
Certification

Work history

Restaurant Manager

Kutir
London
04.2023 - 06.2025
  • Recruited and trained high-performing team members to deliver faultless customer care.
  • Planned staff rotas to meet customer demand whilst remaining under budget.
  • Maintained smooth restaurant operations by coordinating and enforcing personnel policies and procedures in line with company standards.
  • Developed menus with strict cost controls to maximise restaurant profits.
  • Led by example in providing customers with attentive, professional restaurant service.
  • Protected brand image by ensuring interior restaurant presentation was exceptionally maintained.
  • Delivered in-depth training to customer-facing staff, promoting strong service performance.
  • Monitored and maintained stock levels for maximised efficiency and minimised waste.
  • Analysed operations to improve restaurant efficiency and service levels.
  • Created team building initiatives to encourage upselling and meet revenue targets.
  • Achieved financial goals through rigorous restaurant budgeting and forecasting.
  • Completed accurate end-of-day financial routines for cash and card transactions.

General Manager

Bollywood Dhaba
Ruislip
06.2022 - 04.2023
  • Responsible in every element of the business including Operating Budgets and Marketing.
  • Managed a team of 15 in a speciality Indian restaurant including front of house (servers and bartenders) and back of house (chefs, kitchen porters) positions, ensuring a continuous increase in customer satisfaction, reduced employee turnover rates though regular catch ups and appraisals.
  • Coordinate all daily non-food operations, organising daily activities and schedules.
  • Manage all ordering and inventory supply chains to cut variable expenses through tightening controls over overtime costs and stock waste.
  • Promote safe food handling procedures and provide intensive health and safety training to a staff of 15 people.
  • Held daily between lunch and dinner shifts to highlight successes and improve upon failures and keep employees informed on restaurant menu changes.
  • Recruited and trained 10 staff members through spot-training sessions and formal training.
  • Handled end of day balancing and managerial as required to ensure financial stability.

Front of House Manager

Venue 5
Ruislip
08.2018 - 03.2022
  • Managed all operations of a restaurant and banqueting suits business, including floor management, personnel management, guest services, and budget administration.
  • Worked with the major food delivery brands such as Deliveroo and Uber Eats to offer a delivery/convenience solution to our customers.
  • Managed staff scheduling and shift reorganisation to suit flexible work hours, which resulted in a 60% increased employee retention rate.
  • Recruited, trained, and mentored 10 front of house and back of house staff.
  • Oversaw ordering of all alcoholic beverages.
  • Resolved guest concerns quickly and effectively to ensure a pleasant dining experience.
  • Worked with the Event Manager in organising weekly club nights and guest events such as wedding receptions and special celebrations.

Bar Supervisor

Edwardian Radisson Blu Kenilworth Hotel
London
11.2017 - 08.2018
  • Responsible for the overall operations of the bar.
  • Responsible for supervising a team of 06 including delegating responsibilities of subordinates.
  • Earned management trust by serving as a key holder, responsibly opening, and closing the bar.
  • Trained junior bartenders to upsell using various techniques.
  • Handle daily heavy flow of paperwork and cooperated with the accounting departments on invoicing and shipping problems.
  • Physical inventory once a month to ensure sprits, beer, and wine cost of 21%-25% and food cost of 29%-35%.
  • Developed reputation as an efficient service provider with high levels of accuracy.

Lecturer

Father Agnel Institute Of Hotel Management & Catering Technology
Kumta, India
07.2017 - 11.2017
  • Demonstrated techniques to students, showing correct methods of food & beverage service.
  • Applied industry knowledge to develop students into successful hospitality professionals.
  • Tested student knowledge through practical examination and written tests.
  • Trained students on handling guest complaints to protect brand reputation.
  • Coached students on spirits mixology, wine service & cocktails.

Bartender

AIDA CRUISES
08.2013 - 10.2016
  • Prepared mixed drinks and poured wine, beer, and non-alcoholic beverages within target service timeframes.
  • Retained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.
  • Supported wider restaurant teams in set up, cleaning and prep work, improving overall establishment efficiency.
  • Balanced tills with accurate cash and card payments & POS reports.
  • Attended tables regularly to check customer needs were met, promptly processing additional food and drink orders.
  • Achieved consistently high sales averages by constantly upselling guests on premium liquors.
  • Greeted customers by name, remembering drinks selection and special requests to provide attentive, personalized service.

Guest Service Assistant

ZURI WHITE SANDS GOA, RESORT & CASINO
Goa, India
08.2010 - 04.2011
  • Assisted customers with menu selection, offering knowledge of current special dishes and personal recommendations to build rapport.
  • Warmly greeted guests upon arrival to create welcoming atmosphere.
  • Provided friendly, courteous service, maximising positive customer satisfaction ratings.
  • Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
  • Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.

Trainee Assistant Steward

ROYAL GOAN BEACH RESORTS LTD. HAATHI MAHAL
Goa, India
11.2009 - 06.2010
  • Delivered exceptional service by greeting and serving customers in timely, friendly manner.
  • Used appropriate sanitising and cleaning products to maintain hygienic kitchen and food preparation areas.
  • Processed cash and card payments promptly, minimising customer waiting times and enabling swift table turnarounds.
  • Discussed menu items and dietary concerns, noted special requests, and suggested additional items to meet upsell goals.
  • Assisted restaurant team for closing duties, from cleaning dining areas to cashing up tills.

Assistant Barman

MARTIN'S CORNER BAR & RESTAURANT
Goa
11.2008 - 08.2009
  • Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
  • Maintained bar stocks, replenishing daily as necessary.
  • Drove sales by devising and promoting unique cocktails, season specials and promotional offers.
  • Maintained a spotlessly clean and tidy bar area in line with health and hygiene regulations.
  • Followed food safety and hygiene requirements to protect guests.
  • Prepared ingredients and garnishes for cocktails and signature bar drinks.
  • Input orders into register, calculated bills and collected payments.

Food & Beverage Service Trainee

RESORT DONA SYLVIA GOA
Goa
05.2007 - 02.2008
  • Accomplished experience in front of house, waiting and bar work.
  • Positively impacted customers and team members with can-do attitude.
  • Used kitchen equipment as instructed and to safety protocols.
  • Assisted senior kitchen staff in preparing high-volume customer orders to exact specifications within target time frames.
  • Thoroughly cleaned dining areas and waiting areas to maintain guest comfort and hygiene.

Education

Foundation degree - Catering and Restaurant Management

St Alex higher Secondary school
Madgaon, Goa
01.2004 - 04.2006

Bachelor's degree - Food & Beverage (service)Management Diploma

Father Agnel institute of catering & hotel Management
Madgaon, Goa
01.2006 - 04.2007

GCSE -

St Mary's high School
Goa, Goa
01.1999 - 04.2004

Skills

  • Food hygiene standards compliance
  • Restaurant openings
  • Restaurant Manager POS system knowledge
  • Staff management and training
  • Budgeting and P&L reporting
  • Reservation system management
  • Shift management
  • Service standards compliance

Certification

  • Advanced Bar Training Programme.
  • Advanced Mixology of spirits & cocktails.
  • Menu planning.
  • In depth wine knowledge & Inventory.

Timeline

Restaurant Manager

Kutir
04.2023 - 06.2025

General Manager

Bollywood Dhaba
06.2022 - 04.2023

Front of House Manager

Venue 5
08.2018 - 03.2022

Bar Supervisor

Edwardian Radisson Blu Kenilworth Hotel
11.2017 - 08.2018

Lecturer

Father Agnel Institute Of Hotel Management & Catering Technology
07.2017 - 11.2017

Bartender

AIDA CRUISES
08.2013 - 10.2016

Guest Service Assistant

ZURI WHITE SANDS GOA, RESORT & CASINO
08.2010 - 04.2011

Trainee Assistant Steward

ROYAL GOAN BEACH RESORTS LTD. HAATHI MAHAL
11.2009 - 06.2010

Assistant Barman

MARTIN'S CORNER BAR & RESTAURANT
11.2008 - 08.2009

Food & Beverage Service Trainee

RESORT DONA SYLVIA GOA
05.2007 - 02.2008

Bachelor's degree - Food & Beverage (service)Management Diploma

Father Agnel institute of catering & hotel Management
01.2006 - 04.2007

Foundation degree - Catering and Restaurant Management

St Alex higher Secondary school
01.2004 - 04.2006

GCSE -

St Mary's high School
01.1999 - 04.2004

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Calston Rodrigues