1. VAZ EMERCIANO ROBERT
103, Blue Crystal Apt, Mandapeshwar Rd,
Opp, Mary Immaculate School,
Borivali-West, Mumbai-400103, India.
OBJECTIVE: My Role contributes my Mission, values and, Strategic priorities by
implementing the principles of Aggressive Hospitality. In the following areas: Responsibilities
include in maintaining Gold Anchor Standards, SQM Standards, USPH guidelines, environmental
and safety policies. Efficient, courteous and technically excellent food and beverage service.
Positive food and beverage area ambiance. Training, coaching, and retaining qualified staff.
Safe professional and personal practices. Effective business processes. In carrying out these
responsibilities, I undertake duties in the areas of the professional Performance.
SKILLS & ABILITIES: Excellent Team Work, Communication Skills. Motivating. Can take
changes in a Positive Manner, Flexible, and Experience in Customer Service &Leadership.
Capable in planning, communicating, team building, training mentoring and Staff development.
Can take work more productive with striking results and profit oriented.
EXPERIENCE: FOOD & BEVERAGEMANAGER JR, MSC CRUISES,
12/2012 –TILL DATE
SCOPEAND GENERAL PURPOSEOF JOB: TAKING CARE OF HOTEL OPERATIONS, FOOD,
SERVICES AND SANITATION. To function as the Business Manager and a Marketing Specialist for
the Food & Beverage Department.
To ensure the various outlets and Fine Dine Restaurants, Buffets operate successfully and are
individually profitable in accordance with the standard of the hotel.
The role holder is responsible for managing and implementation of an effective food and
beverage operation in the hotel including restaurants, Bar, and Restaurants operations of the
unit/hotel/property in close alignment with the Business Strategy and works under the
Leadership of the Hotel Director of the unit and GM Food and Beverage of the Company.
2. 1. To ensure that each Food & Beverage outlet and banquet is managed successfully as
independent profit center.
2. To monitor all costs and recommend measures to control them. To establish an integrated
cost management plan through product lining, minimal inventories, and joint procurement with
sister hotels where possible.
3. To ensure that the Department Operational Budget is strictly adhered to.
4. To prepare monthly forecasts and schedule resources accordingly.
1.To ensure that all the outlets and Restaurants is managed efficiently according to the
established concept statements and adhere to Company and Hotel Policies & Procedures and
2. To monitor service and Food & Beverage standards in all outlets and banquets. To work with
the Outlet Managers, Buffet Services Manager and respective Chef de Cuisines to take
corrective action where necessary.
1. To establish a rapport with guests maintaining good customer relationship and handle all
guest complaints, requests and enquiries on food, beverage and service.
2. To personally and frequently verify that guests in the outlet are receiving the best possible
1. To ensure that all Departmental Operations Manuals are prepared and updated annually.
2. To ensure that all Food & Beverage forms and reports are forwarded in time to the Corporate
/ Area Food & Beverage Departments.
1. To recruit and train Food & Beverage Outlet Managers and supervisory employees who are
able to work within the decentralized Management Philosophy, following the Concepts
Statement established and the Financial, Operational and Administrative Philosophies outlined
above and who understand and support The MSC Philosophy of Multi Skilling and Multi-
FOOD & BEVERAGEMANAGER, PANORAMIC GROUP OF COMPANIES, UNITED-21
29. LBS MARG, GOKUL NAGAR, THANE, INDIA, 400601.TOURISM/HOSPITALITY.4 STAR HOTEL.
Position Purpose: Responsible for producing and presenting Food & Service to meet
Customer’s expectations and Satisfaction in Compliance with Panoramic Standards as well
maintained and continuously improve the efficiency and profitability of the operation Key
Food & Beverage Operations: Ensure that all the service deliveries are carried out as per the
Terms and conditions agreed upon with the client & Standards. Manage the menu recipes
3. Rotation for breakfast, lunch, snacks, Dinner, buffets, Banquets, Corporate Meet and special
events. Initiate development of new menus, upgrade old menus and special event menus. Taste
the food before service begins Develop new ideas for promotions, festivals and other special
events. Plan the pre-preparation area to ensure that the items are processed according to the
recipes. Plan and supervise the daily preparation of dishes according to the prescribed recipes,
ensure that each item is made exactly as per the recipe and the quality and quantity is
consistent every time. Enforce FIFO, HACCP policy inside kitchen cold room (Milk, Curd and
Eggs, Meat, Fish); ensure only clean, hygienic items enter this space; full responsibility for cold
room cleaning policy and procedures; ensure that all the cold holding units (preparation and
dairy) remain at the required temperatures, and that the ingredients are stored and covered
appropriately, In accordance with the laid down hygiene requirements. Consistently maintain
standards of quality, cost, presentation, and flavor of foods and beverages. Attend to day-to-
day problems and needs concerning equipment and food supplies, detect and ensure
disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual
conditions. Make arrangements for maintenance, repair and upkeep of the Kitchen, its
equipment, and other areas as appropriate.
Organic Growth and Profitability: Ensure organic growth of sales and sites by developing and
promoting service excellence, retail offers and value added offers. Sustain and build site
profitability through timely analysis of reports and provide solutions to counter any
discrepancies. Apprise the management of any serious reversal or threat to the operations on
time meet the sales and profit targets of the site. Cash and Debtors Management. Responsible
for accurate control, handover and deposition of cash maintain accurately all the specified cash
control documents. Ensure that all the invoices are raised and delivered to the client as per
schedule. Ensure that the entire invoiced amount is received from the client on time and the
outstanding amount is minimal. Ensure that the data required for the raising of invoices is sent
to the accounts department on time. Keep track of all the invoices of the site.
People Management and Training: Manage the on-site team including Chef, Managers, cooks,
Captains, Stewards, cashiers, stores assistants, etc. Prepare activity schedules and assign Duties.
Cope with the unavoidable staff problems, sickness, shortage etc. Ensure proper staffing for
maximum productivity and higher standard of quality. Promote a healthy and teamwork
oriented atmosphere within the site. Identify the training needs of his team and assist in the
development of modules to address the same. Ensure that all the HR processes and staff
welfare activities are implemented and carried out.
Communication and Client Retention: Stay in close communication with the client for all issues
regarding services, additional business, new initiatives and hygiene and prepare documents of
the same, Roll out the branding policy and follow it as per the specifications. Understand and
exceed the expectations of the client in order to ensure complete satisfaction. Ensure 100%
client retention Address all issues pertaining to the client and the operations in a timely
4. Wastage Control and Cost Management: Maintain a record of the daily leftovers; plan and
prepare the Production based on this data with the Chef. Develop controls to keep track of
wastage, production, sale, Leftovers etc. Ensure that all Municipal rules and regulations
concerning waste disposal and segregation are strictly followed. Minimize wastage and able to
recycle excess ingredients for other dishes in accordance with the highest hygiene standards
Coordinate with the Purchase department to understand the cost trends and revisions.
Legal Compliances: Co-ordinate with the HR, SEQ and Legal departments to ensure that all the
legal compliances are met with and a copy of the same is maintained at the site.
Systems Implementation and Process Management: Ensure that all the systems and processes
are implemented and followed as per the company policy, ensure that all the work processes
are documented and displayed.
Procurement and Inventory Management: Responsible for monitoring the daily raw material
indent. Ensure that all the processes and checklists are followed and maintained accurately on a
daily basis. Ensure that the goods are stored as per the laid down norms of The Company.
Safety Environment & Quality (SEQ): Ensure that safety and hygiene policy is strictly followed
at the site. Control the quantity and quality of the ingredients and ensure that all items are
received as per the laid down specifications responsible for training the receiving area staff on
ingredient quality. Responsible for maintaining record of all hygiene related procedures,
initiatives and incidents.Co-ordinate with the SEQ team to implement the policy and process.
Ensure that all incidents pertaining to SEQ are reported to the concerned teams on time. Take
operational ownership of all the SEQ processes. Timely communication of all possible on site
SEQ hazards to the concerned department.
Contract Renegotiation and Rate Renewal: Responsible for the timely renegotiation of the
existing contract along with rate renewals, Ensure that the site is operating with valid and up-
to-date. Agreements Authorities: As per Panoramic Plan.
Key Competencies: Business acumen, Commitment to quality, Strong financial and budgeting
skills, Sound written and verbal communication. Well groomed and able to represent
Panoramic in a professional manner, Customer focused, Interpersonal skills, Organized and self-
motivated, Leadership and team building abilities, Computer literacy.
ASST. FOOD & BEVERAGEMANAGER: ROYAL CARIBBEAN CRUISELINE.
MIAMI, FLORIDA, USA, 11/2000 TO 2009 AUGUST.
My Role contributes my Mission, values and, Strategic priorities by implementing the principles
of Aggressive Hospitality. In the following areas: Responsibilities include in maintaining Gold
Anchor Standards, SQM Standards, USPH guidelines, environmental and safety policies.
Efficient, courteous and technically excellent food and beverage service. Positive food and
5. beverage area ambiance. Training, coaching, and retaining qualified staff. Safe professional and
personal practices. Effective business processes. In carrying out these responsibilities, I
undertake duties in the areas of the professional Performance.
Guest Experience: Ensures efficient, courteous and technically excellent food and beverage
service. Provide on floor co-ordination of the guest experience in food and beverage areas.
Handle “Special orders and Dietary needs”.
Use Silver Service methods and Standards to handle guest requests, inquires and complaints.
Regularly monitors customer satisfaction and taking personal responsibility. Proactively
sincerity and Hospitality in all guest interaction. Follow-up on customer inquiries, requests and
complaints. Resolving problems promptly.
Crew Excellence: Induct, train, coach, and lead crew to consistently superior levels of
performance. Determine and Communicate standards of performance to employees. Fully
implements the performance Interview systemand complies with certification, company
procedures for promotion and transfer. Strives to create and maintain a positive work
environment. Excellent Leadership behaviour. Fostering teamwork’s and partnering within the
departments on board.
Leadership: Incorporate my Commandments into Daily contributions:
Commitment: Mission, values, people development, continuous improvement.
Character: Integrity, Attitude. Competence: Technical, Decision making.
Conduct: Modelling, resolving conflict, personal discipline.
Communication: Informing, listening and engaging
Operations/Business: Control the cost of chain, silver, glass, and consumable items. Prepare
cost productive requisitions, for consumables and sundries accordingly. Effective dynamic
scheduling of staff, to minimize overtime. Follow company’s product and service standards and
protocols. Assist with pre-service meeting and daily briefing. Provide on floor coordination of
duties on turnaround days, for Wheelchair, and assisting guests. Perform all duties as required
by the Restaurant Manager.
Cleaning and Maintenance: Adheres to USPH, Canadian, Brazilian Public health and company’s
cleaning and maintenance standards.
Safety: Follow and carry out assigned duties for crew and passengers safety drills, Comply with
company’s safety, environmental policy.
SUN CRUISELINES, USA: ASST. FOOD MANAGER, (WINDJAMMER)
07/1995 TO 2000 OCT.
6. Responsibilities include in maintaining Gold Anchor Standards, SQM Standards, USPH
guidelines, environmental and safety policies, Audits on Board.
Responsibilities also include trainings, schedules, inventories, warnings, counselling’s and
communication within and outside the department, building team work and efficiency and also
making sure all the tasks are promptly delegated to obtain utmost results.
To provide required support to the Maitre’d in overall operations by enabling the team to work
together to get positive results and also consistency.
To provide a consistent approach in maintaining the targets as well as the standards.
Making sure the operation in the windjammer runs smooth, with Positive results.
PREMIER CRUISELINES, MIAMI, USA: WINDJAMMER MANAGER.
03/1993 TO 1995 MAY.
Being responsible of the overall operation in the Windjammer. Making sure the Guest needs
are anticipated, and to deliver the best vacation experience. Making sure the staff is coached
and trained in compliance. Achieving Targets and ratings. Following all USPH, Protocols.
COSTA CRUISELINES, MIAMI, USA:DINING ROOM WAITER.
01/1990 TO 1993 MAR.
Worked as Restaurant Waiter, in the Dining Room and in the Specialty Restaurant. Making sure
the Guest needs is anticipated, and to deliver the best vacation experience Following all USPH,
SEA ROCK SHERATON, MUMBAI, INDIA. DINING ROOMWAITER:
05/1987 TO 1990 JAN
Worked as Restaurant Waiter, in the Dining Room and in the specialty Restaurant Coffee Shops,
Room Service, Banquets. Making sure the Guest needs is anticipated, and to deliver the best
EDUCATION AND TRAINING.
BACHELOR OF COMMERCE. MUMBAI UNIVERSITY. INDIA. 1986-1992
HOTEL MANAGEMENTAND CATERING TECHNOLOGY: DIPLOMA.
J.J.SCHOOL OF ARTS. 1987-1990.
ROSARY HIGH SCHOOL, SSC. MUMBAI. INDIA:1976-1986.
SOCIAL SKILLS AND COMPETENCES.
Excellent Team Work, Communication Skills. Motivating. Can take changes in a Positive
Manner, Flexible, and Experience in Customer Service. Leadership.
7. Capable in planning, communicating, team building, training mentoring and Staff development.
Can take work more productive with striking results and profit oriented.
RESPONSIBLE, HONEST, POSITIVE, FRIENDLY, SMILING.
MS OFFICE, FIDELIO, EXCEL, POWERPOINT,CRUNCH TIME,MMS ,SILVERWARE–
ADOBEPHOTOSHOP – GOOD
L.E.A.P (Leader Ship, Excellence, Achievement, Programme).
Certified Life Boat Commander.
Certified Serve Safe Alcohol Trainer.
Certified United States Public Health Trainer.
Wine Seminar from Robert Mondavi and Beringer Wineries.
Safety and security for guests.
Crowd and crisis management.
Certified HACCAP Management trainer.
STCW-2000 VALID CERTIFICATES AND COURSES.
ANNEXES: VALID PASSPORT, CDC- BAHAMAS &PANAMA, USA- C1/D VISA.
MOTHER TOUNGE: ENGLISH
SPEAK: GERMAN, ITALIAN, SPANISH, (BASIC)
HOBBY’S:MUSIC, READING, FOOTBALL, CRICKET.