Curriculum Vitae
MASSY JOEL FERNANDES
3-50/3 Street No 510 Block No 1
Near CampcoQuatersAlape, Padil
Mangalore : 575007
Contact No: +91 9535623486
E-Mail Address: joelmassy@gmail.com
: joelmassy@yahoo.com.
Skype ID : joelmassy
POSITION SOUGHT: Food & Beverage Manager or Asst. Food &
Beverage Manager in the Hospitality Industry
OBJECTIVE
A responsible and challenging opening in the F&B department in
Hospitality industry in Hotel & Restaurant management to enable me to
strive for guest satisfaction and generate excellent relationship and
goodwill for the facility besides learning and developing new skills
within an a dynamic industry getting exposure to new and enterprising
techniques being devised.
SUMMARY OF EXPERIENCE
An energetic and polished professional I Fourteen years professional
experience managing a fast-faced, high volume Restaurant, Hotel and
Cruise line industry with work experience in Curry Leaves Restaurant
Kuwait, Great Mount Coco Lagoon Resort Pollachi, Hotel The Paul
Bangalore, Lalit Resort And Spa(Bekal), Costa Cruise Line (Italian) and
Star Cruise Line (Asian)
· Food and Beverage Manager
· Asst. Food and Beverage Manager
· Restaurant General Manager
· Assistant Maître d’hôtel
· Sanitation Officer
· Restaurant Buffet supervisor
· Food & Beverage Steward
· Reception and Cabin Management
· Restaurant service - Multi Cuisine, European, Pan Asian cuisine
· Overall facility management services
· Mentor
Qualified to handle large number of clients and effectively service them
as I have handled almost 3900 guests per night during various cruise
voyages, including handling - Room service, Restaurant, Buffet
restaurant, Casino, Night club services.
Have working knowledge of Italian as a foreign language along with
basic conversational skills in French, German, Spanish, Portuguese,
Chinese, Japanese and Korean.
Personal profile
I am energetic, hardworking and a go - getter and being a keen
sportsman with interests in Volleyball etc. have ability and endurance
which is much needed for the job. Capable to handle pressure and
meeting deadlines especially related to high service levels in the
restaurants. Very cooperative, helpful and team player and able to get
along with employees at all levels. Possess a very good physique, positive
mental attitude and charming personality. I am also quick to appraise
new situation and learn new assignment.
KEY QUALIFICATION
Matriculation
1998 Karnataka Board of Secondary
Education, India
Pre degree course in Commerce
2000 Karnataka Board of Education, India
PROFESSIONAL QUALIFICATION
· Bachelor’s degree in Hotel Management (B.H.M) at Sarosh
Institute of HotelAdministration, Mangalore, India, 2000-2005.
· Fundamentals in Computer applications since 2001.
Quality Life Skills program& STCW 95 course safety and security
PROFESSIONAL EXPERIENCE
1. TheVerda Saffron. Mangalore Karnataka.
3 Star Boutique Hotel.
Job Title: Food and Beverage Manager, January 2021 to Till
Date)
2. Curry Leaves Restaurant and Catering Fahaheel, Kuwait.
Multi Cuisine Restaurant & Catering
Job Title: Restaurant General Manager, October 2018 to November
2020)
3. Great Mount Resort Coco Lagoon ,Pollachi Coimbatore
4 Star Luxury Resort
Job Title: Food and Beverage Manager, April 2018 to October 2018.
4. Hotel The Paul Bangalore Karnataka
5 Star Hotel
Job Title:Asst. Food and Beverage Manager, 2017 May to 2018 April
5. Lalit Resort and Spa Bekal Kerala
5 Star Deluxe Resort
Job Title:Asst. Food and Beverage Manager, 2016 Feb to 2017 April.
6. Costa Cruise Line Genova, Italy.
Job Title: Asst. Restaurant Manager, 2007 May to 2015 Dec.
7. Star Cruise Malaysia
Job Title:Waiter, 2005 Sep to 2007 March.
CAREER PROFILE
Core Skills
v Food and Beverage Management
v Applied for accreditation of ISO certification.
v Control payroll and operation costs through efficient allocation of
department budget.
v Planned, budgeted and managed all purchasing, inventory
planning and stock replenishment programs.
v Bookkeeping skills and ability to maintain statistical and financial
records.
v Recruiting, training and motivating staff.
v Selected vendors negotiate terms and implemented quality
standards.
v Preparing Monthly Managers Meeting (MMM) Presentation &
Month End Reports
v Planning and coordinating employee training.
v Analyze and plan Restaurant sales, organize marketing events,
promotional plans, food festivals, P&L for event and menu for
events accordingly.
v Controlling Food Cost and maintaining Food Margins
v Drive team for HACCP and training and Ensuring Safety protocols
v Ensuring high quality services, resulting in customer delight &
optimum resource utilization for maximum service quality.
v Implementing Restaurant Menu and Standardizing recipe in sync
with Chef. Liaising with the Executive Chef to discuss and develop
the menu.
v Executed project market research and devised a formulation
strategy for a concept restaurant
v Establish operational strategies to meet quality and customer
service standards. Develop marketing strategies to improve sales
and profitability
v Over viewing Banquet sales and Hotel credit policies.
v Monitoring the performance of the food and beverage operational
teams.
v Provide customer support by resolving their complaints about
service or food quality.
v State and local regulations and standards affecting the food and
beverage industry.
v Computer software to manage data and maintain complete
business records
v Oversee compliance with all relevant laws, standards and
regulations.
v Responsible Controlling public health Sanitation According to
USPH
v To be alert and ensure that the service is at all times performed in a
professional manner and to the style as specified by the company.
v To be aware of and promote all services offered in the Hotel.
v Make sure that company policy and the vision are followed at all
times.
v Implement new company policies and procedures by developing
plans and instructing staff.
v Responsible for organizing any events like wedding, anniversary,
loyalty parties, champagne water fall, games and other events
v Provide coaching and feedback to managers and staff and assess
performance on an ongoing basis.
v Team Leadership and Mentoring
v Organizing marketing activities, such as promotional events and
discount schemes.Bookkeeping skills and ability to maintain
statistical and financial records.
v Overseeing the stock levels and placing the orders well in advance.
v Create a positive guest experience by delivering a high level of
service and ensuring all staff engages guest to understand their
needs and exceed expectation.
v Inventiveness in introducing new ideas that would increase the
business.
v All other duties as directed by the General Manager
One year Industrial training in various hotel in India :2001 to
2005
STRENGTH AND SUMMARY
· Excellent health and Positive mental attitude
· Excellent communication skills.
· Dedicated and result oriented.
SEMINARS AND WORKSHOPS ATTENDED.
· Basic food safety and hygiene course, Costa cruise line Italy.
· Certificate of HACCP by USPH
· Certificate of ISO
· Art of Flair Bartending & Mixology in Association with Institute
Of Bar Operations & Management
· Crowd Management
· Certificate of Basic soft skills in hotel department
SKILLS
Languages
LANGUAGE SPEAKING WRITING READING
English Excellent Excellent Excellent
Hindi Excellent Excellent Excellent
Italian Good NO Average
Kannada Excellent Excellent Excellent
Konkani Excellent Excellent Excellent
French Fair No Fair
German Fair No Fair
General
· Knowledge of Opera, IDS, MS Windows xp, MS word, Excel and
PowerPoint.
HOBBIES AND INTEREST.
Playing volley ball, Badminton, Listening to music, Gardening, Currency
Collection.
EXTRA CURRICULAR ACTIVITIES
Actively participated in all the events conducted by the college.
Won the first place in munch street master chefs conducted by the
Rotaract club in 2004
REFERENCE
Will be provided on request
PERSONAL DETAILS
Date of Birth : 3rd July 1982
Nationality : Indian
Marital Status : Married
Passport No. : Z2797375
Height/Weight : 5'10" / 80kgs
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