Andan Sali
Restaurant Manager
Mangalia
Summary
Dynamic leader with extensive experience in restaurant operations management at Royal Caribbean International, showcasing exceptional leadership and communication skills. Excelled in high-volume staffing, achieving significant improvements in guest satisfaction and crew efficiency. Proficient in Microsoft Office and adept at conflict resolution, consistently exceeded key performance indicators by fostering a customer-oriented environment and implementing effective management techniques. Results-oriented individual with a passion for continuous learning and innovation. Known for leveraging analytical thinking and creativity to solve problems and deliver high-impact solutions in fast-paced environments. A committed student eager to leverage exceptional communication and interpersonal skills in a professional setting. Possesses experience in data entry and money handling. Capable of quickly memorizing product details and fostering strong customer relationships.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Restaurant Manager
Royal Caribbean Cruise Line
Miami
04.2007 - 06.2024
- Company Overview: Miami-based cruise line.
- Jan 2018 - Jun 2019 - Explorer of the Seas - Windjammer Cafe, Pool area, Johnny Rockets, Mini Bites - Overseeing the entire buffet operation in a continuous flow during breakfast, lunch, teatime, dinner, and midnight buffet, with a capacity turnover of 2,500 guests per meal.
- Managing a team of 4 Assistant Managers, 8 Head Waiters, 12 Restaurant Supervisors, 268 Assistant Waiters, and 35 Restaurant Attendants.
- Managing all aspects of buffet operation, being directly responsible for ensuring that company set targets are consistently exceeded in four major Key Performance Indicator areas: Guest Satisfaction, Crew Satisfaction, Revenue, and Safety, and USPH standards are constantly maintained.
- Jun 2019 - Mar 2020 - Explorer of the Seas - Chops Grille Restaurant - steak house, cover charge venue - Overall in charge of all aspects of specialty restaurant operations, which comprise four venues with cover charges and three complementary venues.
- June2021 -July 2024 -Independence of the Seas - Main Dining room (open seating style & 2 floors of 2 seating dining )- managing a team of 345 waiters and asst. Waiters, 10 head waiters, 8 restaurant supervisors, room service 24 hours operation.
- Managing a team of 5 managers, 5 restaurant supervisors, and 100+ restaurant staff at various positions.
- Care responsibility includes ensuring company-set targets are exceeded consistently in four major Key Performance Indicator areas: Guest Satisfaction, Crew Satisfaction, Revenue, and Safety, and USPH standards are constantly maintained.
- Care responsibilities and duties included scheduling, payroll and salary allocation, budget monitoring, evaluation and appraisal tracking, and work hours monitoring.
- Miami-based cruise line.
- Established policies for cash handling procedures to maximize security measures.
- Trained new employees to perform duties.
- Implemented effective marketing campaigns to increase revenue and improve brand awareness.
- Created detailed reports on weekly and monthly revenues and expenses.
- Ordered supplies from vendors as needed while staying within budget guidelines.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Ensured compliance with all food safety regulations and sanitation standards.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Inspected dining and serving areas for cleanliness and proper setup.
- Resolved problems or concerns to satisfaction of involved parties.
- Oversaw food preparation, production and presentation according to quality standards.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Resolved conflicts among employees in an effective manner.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Coached staff on strategies to enhance performance and improve customer relations.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Distributed food to service staff for prompt delivery to customers.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Explained goals and expectations required of trainees.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Collaborated with local businesses to create mutually beneficial partnerships.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Adhered to all health department regulations regarding food storage and preparation.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Provided exceptional customer service by anticipating guest needs before they arise.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Maintained safe working and guest environment to reduce risk of injury and accidents.
- Maintained detailed records of sales transactions and daily shift reports.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Managed accounts payable, accounts receivable and payroll.
- Delegated work to staff, setting priorities and goals.
- Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Assisted with kitchen preparation during peak times as needed.
- Performed regular maintenance checks on equipment to ensure proper functioning.
- Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Optimized profits by controlling food, beverage and labor costs.
- Resolved and investigated complaints regarding service, food quality and accommodations.
- Created new menu items based on customer feedback and industry trends.
- Updated computer systems with new pricing and daily food specials.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Assisted staff by serving food and beverages or bussing tables.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Operated equipment and machinery according to safety guidelines.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Maintained updated knowledge through continuing education and advanced training.
- Conducted testing of software and systems to ensure quality and reliability.
- Managed household errands and other essential duties.
- Completed day-to-day duties accurately and efficiently.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Updated and maintained databases with current information.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Recognized by management for providing exceptional customer service.
- Identified needs of customers promptly and efficiently.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
- Worked with cross-functional teams to achieve goals.
- Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
- Assisted with customer requests and answered questions to improve satisfaction.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Conducted system analysis and testing to identify and resolve technical issues or inefficiencies.
- Achieved cost-savings by developing functional solutions to problems.
- Completed routine maintenance and repair.
Maitre'd
Royal Caribbean Cruise Line
04.2016 - 03.2020
- Company Overview: Miami Based Cruise Line
- Apr 2016 - Jul 2016 - Oasis of the Seas - Izumi Asian Fusion Restaurant (Specialty Venue) - Sushi - 7 cover count and Hibachi Te pan Table - 36 cover count - a la cart venue - Managing a team of 8 chefs, 1 hostess, 2 Restaurant Supervisors, 10 specialty waiters, 12 Restaurant Attendants and overlooking Cafeteria Cafe promenade - 35 cover count (24 hours open) and Pizzeria Sorrentos 80 cover count
- Overall in charge of managing all aspects of Restaurant operations, including ensuring company set targets are exceeded consistently in four major Key Performance Indicator areas of Guest Satisfaction, Crew Satisfaction, Revenue and Safety
- Jul 2016 - Sept 2016 - Oasis of the Seas - 150 Central Park - 106 cover count - 6 course meal dining - cover charge venue - Managing a team of 1 hostess, 10 specialty waiters
- Overall in charge of managing all aspects of Restaurant operations, including ensuring company set targets are exceeded consistently in four major Key Performance Indicator areas of Guest Satisfaction, Crew Satisfaction, Revenue and Safety
- Dec 2016 - Mar 2017 - Oasis of the Seas - Giovanni's Table (Italian Restaurant) - 145 cover count - cover charge venue (Open Lunch & Dinner) & Park Cafe Snack Bar - 100 cover count (Open breakfast & Lunch) - Managing a team of 3 Restaurant Supervisors, 1 hostess, 12 specialty waiters, 15 Restaurant Attendants
- Overall in charge of managing all aspects of Restaurant operations, including ensuring company set targets are exceeded consistently in four major Key Performance Indicator areas of Guest Satisfaction, Crew Satisfaction, Revenue and Safety
- In charge of organizing outdoor events for weddings and private parties
- Mar 2017 - Jan 2018 - Harmony of the Seas - Wonderland Restaurant (Imaginative Cousin - Alice in Wonderland Team venue) - 100 cover count - 6 course meal - cover charge service - dinner service and Mini Bites pool outdoor buffet and 4 ice cream machines - 65 cover count (breakfast & lunch)
- Managing a team of 10 specialty waiters, one hostess, 2 Restaurant Supervisors, 6 Restaurant attendants
- In charge of organizing events during dinner service, weddings, birthday parties, private events
- Overall in charge of managing all aspects of Restaurant operations, including ensuring company set targets are exceeded consistently in four major Key Performance Indicator areas of Guest Satisfaction, Crew Satisfaction, Revenue and Safety
- Miami Based Cruise Line
Assistant Restaurant Manager
Royal Caribbean International
02.2013 - 01.2016
- Company Overview: Miami Based Cruise Ship
- New Build's assignments- in charge of menu editing, staff training regarding food and beverage menu, staff training regarding service standards and procedures, staff training regarding safety at work, staff training regarding ultimate customers satisfaction, staff training regarding POS procedures and ordering on tables implementation
- Feb 2013 - Nov 2014 - Opening Chic Restaurant on New Build Quantum of the seas - Mediterranean style venue open dinner only with a capacity of 434 guest, managing a team of 5 Head waiters, 45 waiters and 30 assistant waiters
- Assisting Windjammer Manager at buffet style Windjammer Cafe during breakfast and lunch operation
- Jan 2014 - Aug 2014 - Opening Chic Restaurant on New Build Anthem of the seas - Mediterranean style venue with a capacity of 434 guest, managing a team of 5 Head waiters, 45 waiters and 30 assistant waiters
- Managing operation for open seating breakfast and lunch in American Icon Restaurant and Silk Restaurant
- Managing Character Disney Breakfast for kids and adults
- Nov 2014 - Oasis of the Seas - Sabor Restaurant (Mexican STYLE)- 102 cover count & Johnny Rockets-64 cover count - Managing a Team of 2 Restaurant Supervisor, 1 Hostess, 8 waiters 8 Restaurant attendants, in charge of all food and beverage service functions in the Venues as assigned by Restaurant Manager
- Responsible for the supervision, training and evaluation of the staff, Maintenance of USPH standards, Scheduling, inventory monitoring and staff ordering, administrating the overtime
- In charge of organizing and overlooking the Boardwalk party events weekly bases
- Jan 2015 - Apr 2017- Oasis of the seas - main Dining Room open seating dinner service- 1100 cover count - Managing a team of 10 Head Waiters, 8 Hostess, 4 Supervisor, 256 waiters and 256 assistant waiters
- Overall in charge of 3 main dining pre seating arrangement, all 3 main dining overall inventory and ordering, resolution call assist, back and front of the house maintenance, dinner pre-shift staff meeting and training, host training and scheduling
- Overall in charge of Customer Service, ensuring the profitability of the operation by continuous improvement of the product offered
- Miami Based Cruise Ship
Head Waiter
Royal Caribbean International
06.2011 - 02.2013
- Company Overview: Miami Based Cruise Line
- In charge of supervising, directing and coordinating all Servers (Waiters & Assistant Waiters) tasks, as well as monitoring their work to ensure that they meet the highest quality standards
- Assist Restaurant Managers and Maître D's in administrative duties such as team members training or tasks and schedules attribution
- Instructing the staff on how to provide high-quality service and ensure that the guests' needs are met; and ensuring the staff is well-groomed and wearing the proper attire
- Getting feedback from guests in order to ensure satisfaction with both food and service, assessing customer complaints, enquirers and recommendations to provide better service
- Maintaining a pleasant and welcoming environment for the guests' enjoyment at all times, ensuring the best dining experience, so that they always come back for the first-class service
- Following all company safety and security policies and procedures at all times
- Miami Based Cruise Line
Room Service Manager
Royal Caribbean International
01.2009 - 06.2011
- Company Overview: Miami Based Cruise Ship
- New Build Oasis of the Seas - Overall in charge of Room service on Deck 12 & 15 and Chef's Table Restaurant (8 Course Meal, one waiter and one Sous Chef)
- Oversee all aspects of the daily operation of the Ship's Room Service operation divided in 2 different location onboard
- Supervise all Room Service personnel (Room Service Attendants, Phone Operators & Waiters)
- Respond to guest complaints in a timely manner
- Work with other F&B managers and keep them informed of F&B issues as they arise
- Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis through the time management system
- Ensure all staff are meeting all established standards of service through ongoing and recurrent training systems
- Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily
- Provide feedback and appraisals as necessary
- Coordinate and monitor all phases of Loss Prevention in the Room Service operation
- Ensure compliance with In Room dining SOP's
- Ensure effective communications between each shifts
- Supervise the room service area in order to attract, retain, and motivate the employees
- Ensure optimal level of service, quality, and hospitality are provided to guest
- Regularly review house counts, forecast and VIP list and maintain the confidentiality of the hotel and its guests
- Ensure the timeliness and accuracy of the amenity set-up and delivery
- Ensure compliance with all local liquor laws, and health and sanitation regulations
- Ensure that Hospitality Suites are being set-up, serviced and broken down in a timely manner and according to instructions
- Ensure all staff are meeting all established standards of service
- Monitor and maintain cleanliness of In-Room Dining areas and work areas
- Plan and conduct meetings for outlets on a monthly basis to ensure staff is correctly communicated with and that staff are consistently trained and well motivated
- Attend interdepartmental meetings to ensure good cross communication between departments
- Be aware of and assist to control current budgeted and forecasted revenues, payroll, and product costs
- Ensure all current Accounting and Human Resources policies are being adhered to
- Report any issues or grievances to the Director of Restaurants and or Human Resources
- Perform any other reasonable duties as required and directed
- Effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner
- Effective at listening to, understanding, and clarifying concerns raised by employees and guests
- Multitask and prioritize departmental functions to meet deadlines
- Miami Based Cruise Ship
Restaurant Leader
Royal Caribbean International
04.2007 - 01.2009
- Company Overview: Miami Based Ship
- Managing several venues - Cafeteria (Cafe Promenade), Crew Mess, Pizzeria (Sorrentos), Mini buffet (Park Cafe), Fast food (Johnny Rockets), Room Service Supervisor, Windjammer Buffet Supervisor
- In charge of Opening and Closing procedures, order supplies (food and beverages) for the restaurant to avoid shortage or running out of these items
- Monitor inventory and and place orders as at when due
- Schedule activities (including shifts) for the restaurant's staff according to the restaurant's operation hours
- Making sure that food is prepared as at when due, making sure that customers are satisfied, and that workers within the restaurant adhere to the restaurant's safety/service standards at all times
- Miami Based Ship
Restaurant Leader
Norwegian Cruise Line
02.2006 - 01.2007
- Company Overview: Miami Based Cruise Line
- Managing a team of 6 Restaurant Attendants, in charge with all aspects of a Cafeteria
- Opening and Closing procedures, order supplies (food and beverages) for the restaurant to avoid shortage or running out of these items
- Monitor inventory and and place orders as at when due
- Schedule activities (including shifts) for the restaurant's staff according to the restaurant's operation hours
- Ensure customer satisfaction at all times
- Miami Based Cruise Line
Education
International Business Economics - Financial Planning and Service
Economic University Virgil Madgeanu
Bucuresti12.2024
Financial Administration -
Economic College Mangalia
Mangalia06.2004
Skills
- Flexibility and adaptability
- Self-motivation
- Conflict Resolution
- Communication
- Leadership
- Ability to multitask
- Teamwork
- Time management
- Critical thinking and problem-solving
- Microsoft PowerPoint
- Fast learner
- Effective Time Management
- Customer service
- Computer Skills
- Ability to Work Under Pressure
- Microsoft Office
- Ability to Work in a Team
- Excellent customer service skills
- Effective management techniques
- Leadership Skills
- Recipes and menu planning
- Budgeting & Forecasting
- High-Volume Staffing
- Scheduling
- Employee schedule management
- Team management
- Menu development
- Restaurant operations management
- Recruitment
- Customer-oriented
- Trained in performance and wage reviews
- Reservation handling
- Take-out service
- Passion for customer satisfaction
- Full service restaurant background
- Pre-shift walk-through
- Food service background
- Customer engagement
- Stable work history
- Customer service best practices
- Promotions planning
- Supply chain management
- Organization and prioritization
- Customer loyalty
- Staff scheduling
References
- References available upon request.
Languages
- Romanian
- English
- Spanish; Castilian
Personal Information
- Date of Birth: 09/27/84
- Nationality: Romanian
- Driving License: B
Languages
English
Professional
Spanish
Limited
Romanian
Native/ Bilingual
Certification
- CROWED MANAGEMENT TRAINING
- SAVE SERVED TRAINING
- Systems for Daily Management Training
- Tracking Sales and Expenses: Budget for Success Training
- Menus, Pricing and Accepting Reservations Training
- Hygiene, Health and Safety Considerations Training
- Finding, Hiring and Keeping Great Employees Training
- Dealing with Equipment, Supply and Food Vendors Training
- Critical Environment Factors Including Lighting, Music, Temperature and Cleanliness Training
- Advertising, Promotions and Free Publicity Training
- POS Training
- Graphic Design Google Training
- UX Design Google Certificate Training
- Food & Beverage Management Google Certificate Training
References
References available upon request.
Timeline
Maitre'd
Royal Caribbean Cruise Line
04.2016 - 03.2020
Assistant Restaurant Manager
Royal Caribbean International
02.2013 - 01.2016
Head Waiter
Royal Caribbean International
06.2011 - 02.2013
Room Service Manager
Royal Caribbean International
01.2009 - 06.2011
Restaurant Manager
Royal Caribbean Cruise Line
04.2007 - 06.2024
Restaurant Leader
Royal Caribbean International
04.2007 - 01.2009
Restaurant Leader
Norwegian Cruise Line
02.2006 - 01.2007
International Business Economics - Financial Planning and Service
Economic University Virgil Madgeanu
Financial Administration -
Economic College Mangalia
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