Romano Da Silva

• Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Developed, implemented and communicated business plans to promote profitable food and beverage sales.
• Interacted positively with customers, effectively promoting restaurant facilities and services.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.
• Delivered in-depth training to customer-facing staff, promoting strong service performance.
• Conducted health, safety and sanitation process evaluations, immediately identifying and remedying violations.

• Created targeted promotions to enhance customer spending and achieve weekly sales goals.
• Created and implemented staff sales targets, incentivising teams to consistently achieve outstanding results.
• Improved Tripadvisor ranking by delivering exceptional customer experiences and incentivising reviews with future discount.
• Collaborated effectively with chefs to create and promote innovative, seasonal menu choices.
• Regularly reviewed customer feedback to effectively adapt and improve food, drinks and service offerings.
• Championed 100% guest satisfaction by providing excellent dining experience.
• Guaranteed compliance with food safety procedures and quality control guidelines.
• Trained Front of House (FOH) staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.

• Handled business opening and closing procedures with meticulous attention to establishment safety.
• Improved back-of-house administration to enhance ability to monitor performance and increase operational efficiency.
• Recruited and trained high-performing staff to deliver outstanding customer care in line with experience targets.
• Closely monitored stock levels to ensure orders and deliveries met operational needs whilst minimising possible waste.
• Supported owner in accurate and complete financial records for purchase orders, expense reports and cost centre investments.

Travelling around Egypt to understand different cultures and food. Spent time studying and exploring rich history of Egypt.

• Monitored business levels and realigned team positions to provide optimal coverage for customer demands.
• Improved annual productivity by 20 percent.
• Consistently obtained highest rating from county department
• Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
• Increased weekly revenue by five percent.
• Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
• Managed accounts payable, accounts receivable and payroll.

• Utilized excellent time management and organisational abilities to effectively manage a broad client caseload.
• Managed finances in line with strict budgets to consistently achieve against annual targets.
• Used excellent communication and teamwork abilities to aid collaborative achievement against daily productivity targets.
• Supported the restaurant manager and bar manager in negotiations with suppliers.
• Offered additional administrative support through Epos training's and enhancing overall company efficiency.
• Managing a team of 50 employees and responsible for five food and beverage outlets.

• Developed strong teams by skilfully recruiting, orienting and training loyal, hard-working employees.
• Managed staffing schedules for high numbers of employees, delivering operational efficiency whilst remaining under budget.
• Planned and managed resources and budget to support and deliver objectives.
• Upskilled staff through targeted training opportunities, enhancing team capabilities.
• Supported team's transition to more flexible working environment for better employee satisfaction.

• Responsible for afternoon tea service
• Training staff, appraisals, monthly performance reviews for staff
• Recruiting, interviewing, implementing disciplinary procedures as per company policies.
• To ensure service delivery at every point of sale in the F&B department.
• Staffing, payroll, stock purchases

• My main role was to make sure the guests are happy and making sure all the orders are taken correctly and assisting in service at all times.
• Restaurant opening/closing.
• Assign duties, responsibilities and work stations.

• Responsible for an operation of more than 1500 covers in a day which included breakfast, lunch and dinner.
• Supervising a team of more than 45 employees.
• Assist during breakfast, lunch and dinner service.
• To coach individual team members to develop their skills and maximize performance.

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns

• Greet customers, make reservations, and seat patrons when tables are available
• Hand out menus and explain menu items and specials
• Take customer orders and deliver to food servers
• Deliver prepared food to patrons and clean tables
• Handle customer complaints
• Verify customer satisfaction with service and selected food items
• Process customer payments

• Represented organisations at seminars, conferences and business events.
• Maintained smooth-running business operations by delegating priorities to staff abilities.
• Planned revenue generation strategies designed for growth.
• Coordinated hiring, recruitment and training strategies to build successful administrative team.
• Monitored health and safety measures for guaranteed compliance.
• Handled negotiations with outside vendors and service agencies to meet group needs.
• Organised financial and operational data to help with yearly budgeting and planning.
• Designed and implemented training to further develop staff based on business goals.
• Led and managed administrative staff to maintain smooth daily operations.
• Oversaw facility maintenance and allocated needed resources to meet standards.

• Organised financial and operational data to help with yearly budgeting and planning.
• Oversaw facility maintenance and allocated needed resources to meet standards.
• Designed and implemented training to further develop staff based on business goals.
• Monitored health and safety measures for guaranteed compliance.
• Coordinated hiring, recruitment and training strategies to build successful administrative team.
• Represented organisations at seminars, conferences and business events.
• Led and managed administrative staff to maintain smooth daily operations.
• Established clear budgets and cost controls strategies to meet objectives.