ELDHO JOSE

Supervisor in charge at In Room Dining & Minibar Operations.

• Managing daily In Room Dining & Minibar operations - 546 rooms with 4 luxury Villas
• Opened Signature Palm Suite Maxi Bar in room. Generating 30K additional revenue every month
• Sustainability system has introduced in Minibar operations with adding glass bottles and removed plastics bottles
• Recruiting, training and supervising the staff
• 10% monthly revenue has increased by upselling and conducting BBQ events at the Villas
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines (HACCP, ISO, and Brand standards)
• Attending daily business review meetings, weekly strategic sales meetings, management meetings and other meetings as required/requested.

Supervisor in charge at The World Eatery International restaurant and Pool bar.

• Recruiting, training and supervising the staff
• To establish a rapport with guests maintaining good customer relationship
• Agreeing and managing budgets
• Planning beverage menus and outlet promotion
• Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines (HACCP, ISO, and Brand standards)
• Maintain a high customer profile, and handle promptly and courteously all guest comments, questions, complaints, requests and enquiries, taking the necessary action steps and ensuring thorough follow-through.
• Attending daily business review meetings, weekly strategic sales meetings, management meetings and other meetings as required/requested.
• Supervising the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manuals.
• Ensuring that all employees are treated fairly and consistently

Managed Restaurant Bar and Pool Bar with 4 Bartenders

• Implemented mixology trolley with around the world cocktails which helped increase on beverage revenue
• Implemented cocktails and drinks bar for family fiesta brunch
• Looked after Gelati cafe and implemented non-alcoholic shakes and drinks
• Completely solved the issue on beverage inventory shortages
• Trained new bartenders on drink recipes, mixing techniques, and customer service skills to enhance overall performance.
• Implemented upselling strategies that boosted revenue without compromising guest experience or satisfaction.