013 Advin Anto

Hospitality management professional with progressive supervisory experience across Canada, France, and India, including luxury resorts, fine-dining restaurants, Michelin-starred hospitality, and high-volume operations. Experienced in leading front-of-house teams, coordinating daily restaurant operations, training and coaching employees, managing guest concerns, and supporting management with operational decisions. Currently serving as a Restaurant Supervisor in India following supervisory roles with Naturally Pacific Resort and Long Beach Lodge Resort in British Columbia.

Restaurant Supervisor at Trichur Towers (2026-05 – Present)

Supervise daily restaurant operations and lead front-of-house staff to ensure efficient, consistent service.

• Assign staff responsibilities and coordinate floor operations according to business volume and guest requirements.
• Train, coach, and support employees on service standards, menu knowledge, guest interaction, and operational procedures.
• Monitor employee performance and provide real-time feedback and coaching to maintain service quality.
• Handle guest concerns and service recovery professionally, using sound judgment to protect guest satisfaction.
• Monitor cleanliness, mise-en-place, inventory levels, food safety, and workplace safety compliance to maintain operational and service standards.

Supervisor at The Carve Kitchen & Steakhouse, Naturally Pacific Resort (2025-06 – 2026-05)

Supervised front-of-house operations in a luxury resort and fine-dining environment serving an upscale clientele.

• Led and mentored a cross-functional service team through pre-shift briefings, coaching, and hands-on leadership.
• Coordinated floor operations, staff assignments, service timing, and guest requirements during busy periods.
• Worked closely with executive leadership on service strategy, guest experience initiatives, and operational improvements.
• Managed guest concerns and service recovery situations with professionalism and effective decision-making.
• Supported employee development through training, coaching, and performance feedback.

Server (Part-Time) at Moxies (2025-06 – 2026-05)

Delivered high-quality table service in a busy full-service restaurant, managing multiple tables with accuracy and strong guest relationships.

• Provided personalized menu and beverage recommendations while coordinating closely with kitchen and bar teams.

Supervisor at The Great Room, Long Beach Lodge Resort (2025-02 – 2025-06)

Supervised morning and evening restaurant operations in a luxury resort environment.

• Led and supported employees to maintain efficient service and high guest satisfaction.
• Coordinated staff responsibilities and daily service procedures to ensure smooth operations.
• Assisted with staff training, coaching, and performance management.
• Responded to guest concerns and made operational decisions during service.
• Ensured compliance with restaurant standards, cleanliness, and health and safety requirements.

Server at Compass Group, Progressive Auto Sales Arena (2024-10 – 2025-01)

Delivered food and beverage service during large-scale events in a fast-paced environment.

• Managed multiple guest requests professionally and assisted with event setup, service, and breakdown.

Server at Cineplex Cinemas (2024-10 – 2025-01)

Provided efficient customer service and accurate transaction processing in a high-volume environment.

• Assisted with inventory management while maintaining cleanliness and safety standards.

Waiter at JW Marriott The Rosseau Muskoka Resort & Spa (2024-05 – 2024-09)

Delivered exceptional food and beverage service for large-scale events involving 200+ guests while maintaining luxury hospitality standards.

• Collaborated with banquet teams to ensure smooth, timely event execution, setup, and breakdown.

Waiter at Swiss Chalet (2023-09 – 2024-05)

Delivered consistent table service in a high-volume restaurant with strong menu knowledge and personalized recommendations.

• Managed multiple tables accurately while working collaboratively with kitchen and service teams.

Trainee Supervisor at Trichur Towers (2022-11 – 2023-07)

Supervised a team of 10+ employees, supporting daily restaurant operations and staff development.

• Trained employees on service standards and operational procedures.
• Assisted with inventory management, contributing to a 15% reduction in operational downtime.
• Received positive feedback from guests and management for professionalism and service quality.

Commis de Salle at Relais de la Poste (2022-04 – 2022-11)

Managed an assigned restaurant section in a high-standard fine-dining environment.

• Maintained detailed mise-en-place and dining-room preparation, contributing to smooth service flow and guest experience.

Intern at Relais de la Poste (Two-Star Michelin) (2021-10 – 2022-04)

Selected as the first Indian commis at a two-star Michelin restaurant, gaining experience in Michelin-level fine-dining service, detailed mise-en-place, guest relations, and professional restaurant operations.

Intern at Le Puit du Tresor (2021-10 – 2022-04)

Served as the sole commis and sommelier during the off-season, supporting restaurant operations, wine service, guest interaction, and mise-en-place.

Trainee at Marine Drive (2019-06 – 2019-09)

Completed practical hospitality training covering food and beverage service and restaurant operations.

Post-Graduate Diploma in Hospitality Management – Lambton College (2023 – 2026)

B.Sc. in Hospitality Management & Nutrition Science – IHM Chennai (2018 – 2021)