Rasheed Shaik
Floor Captain • F&B; Service • Restaurant Operations
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About
Highly capable, energetic Floor Captain and F&B; Service professional offering robust international hospitality experience across Singapore, Dubai, Zambia, and India. Adept at orchestrating high-volume floor supervision, maximizing guest satisfaction scores, motivating service crews, and optimizing kitchen-to-floor workflows. Demonstrates deep familiarity with Singapore's fast-paced, multi-cultural culinary expectations and strict food safety standards.
Committed to elevating dining atmospheres, minimizing turnaround times, and driving repetitive patron loyalty.
Experience
Floor Captain - Adonai Restaurant - Mukushi, Zambia
(2024-01)
- Supervise front-of-house daily operational milestones, assuring absolute fidelity to service standards.
- Allocate waitstaff structural zones, mapping coverage layout dynamic to heavy guest arrival matrices.
- Provide warm hospitality welcomes to corporate/private VIP parties, resolving issues smoothly.
- Coordinate precise service execution paths alongside executive kitchen crew for rapid turnaround.
- Train, cultivate, and baseline junior waiters on service delivery criteria and upscale menu dynamics.
- Audit pristine presentation, cleanliness, and layout settings across public spaces prior to shift openings.
Owner / Restaurant Operations - Hyderabad Delights - Hyderabad, India
(2024-01 - 2026-12)
- Spearheaded comprehensive commercial P&L; restaurant oversight, implementing high-grade customer hospitality blueprints.
- Managed operational recruitment, shift logs, and continuous cross-training for kitchen and floor divisions.
- Monitored supply chains, ingredient quality parameters, and strict sanitary/cleanliness compliance frameworks.
- Administered administrative workflows including vendor sourcing, inventory thresholds, and regional regulatory documentation.
F&B; Service Specialist / Waiter - Hospitality Establishments - Singapore & Dubai (UAE)
(2014-01 - 2016-12)
- Delivered premium table hospitality, memorized intricate multi-course menus, and recommended curated food-beverage pairings.
- Ensured seamless, synchronized service timing, collaborating intensely with back-of-house teams to maintain rapid pace.
- Upsold signature dishes, specialized beverages, and promotional sets, consistently meeting shift upsell quotas.
- Maintained absolute station sanitation, strictly following local environmental health and safety laws.
