Rasheed Shaik

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.

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.