Bartender Supervisor at Double Tree by Hilton (2025-03 – Present)
- Managed a dynamic team of bartenders to enhance service efficiency.
- Trained new staff on bartending techniques and restaurant policies.
- Oversaw inventory management, ensuring optimal stock levels and quality.
- Developed cocktail menus that boosted customer satisfaction and sales.
- Led bartending team in opening new restaurant, ensuring seamless operations.
- Developed and implemented innovative cocktail menu boosting customer satisfaction.
- Managed inventory and supplier relationships to optimise cost and quality control.
- Executed daily staff schedules to ensure efficient coverage during peak hours.
Bartender at Maritim Antoine Hotel & Spa (2024-06 – 2025-03)
- Prepare and Serve Beverages: Mix, shake, stir, and serve drinks according to recipes or customer preferences.
- Provide Customer Service: Interact with customers, take orders, and ensure a positive, friendly experience.
- Manage Inventory: Track and replenish stock levels, ensuring the bar is fully stocked and organized.
- Handle Payments: Accurately process cash and card payments, and provide correct change or receipts.
- Maintain Cleanliness: Keep the bar area clean and organized, ensuring all surfaces and tools are sanitized and ready for use.
- Ensure Responsible Alcohol Service: Monitor alcohol consumption and adhere to legal regulations for responsible serving.
Speciality Waiter / Restaurant Supervisor at ROYAL CARIBBEAN CRUISE SHIP (2013-08 – 2024-01)
- Exceptional Guest Service: Ensure a high level of personalized service by anticipating guests' needs, addressing concerns, and maintaining an attentive, friendly demeanor.
- Team Leadership: Supervise and guide a team of waitstaff, ensuring they deliver exceptional service and maintain consistent operational standards in the restaurant.
- Menu Knowledge and Upselling: Have in-depth knowledge of the specialty restaurant's menu, including food and wine pairings, and assist guests with recommendations to enhance their dining experience.
- Operational Efficiency: Oversee the smooth operation of the restaurant, ensuring timely seating, service, and food delivery while maintaining cleanliness and organization.
- Training and Development: Train new and existing staff on Royal Caribbean's service standards, safety procedures, and hospitality techniques to ensure continuous improvement in service delivery.
- Guest Satisfaction Monitoring: Regularly check in with guests to ensure their satisfaction, address any complaints or issues promptly, and ensure that all guests have a memorable dining experience.
- Compliance and Safety: Ensure adherence to all food safety, sanitation, and health regulations in the restaurant, and handle cash, credit, or charge payments securely and accurately.
Head Waiter at ST REGIS MAURITIUS LE MORNE (2013-01 – 2013-07)
- Supervise the team of servers, ensure quality service, manage customer orders and complaints, coordinate with the kitchen, and guarantee an exceptional customer experience.
- Also present and active during the hotel opening.
Restaurant Supervisor at Paradis Beachcomber Golf Resort & Spa (2011-02 – 2013-01)
Head Waiter at NAIDE LES PAVILLION RESORT (2009-02 – 2011-01)
- Supervise and coordinate the team of servers, ensure impeccable customer service, manage orders, resolve customer issues, collaborate with the kitchen, and maintain an efficient and professional work environment.
Waiter / Head Waiter / Bartender at MOVENPICK RESORTS SWISS HOSPITALITY (2007-01 – 2009-12)
- Welcome and seat guests, take orders, serve food and drinks, and offer menu recommendations.
- As a Head Waiter (Chef de Rang), supervise the team of servers, ensure smooth service, and coordinate with the kitchen.
- As a Bartender, prepare drinks, manage the bar, and provide fast and professional service to customers.
