Daya Nand
Restaurant Manager / Asst. Maitre'D Hotel @MSC Cruises
New Delhi
Summary
Experienced Restaurant Manager on board MSC Cruises with over 24 years of experience in opening and operating in luxury cruise ships & Hotels. Hospitality professional with a result driven & proven track record in leading and motivating team members. Demonstrated expertise in customer service, daily operations, and inventory control. Committed to delivering exceptional guest experiences and driving operational efficiency. I bring extensive knowledge in hospitality management and budgeting. Passionate about delivering the highest level of service, I have consistently achieved team performance, increased sales, and profitability through effective cost controls, development, training, scheduling, and budgeting. Expertise in F&B Management and client service within the hospitality industry. Worked with Royal Caribbean Cruises as well for approx 12 years on various position & responsibilities.
Overview
31
31
years of professional experience
Work History
Restaurant Manager / Asst. Maitre'D Hotel
MSC Cruises
03.2018 - Current
- Responsible and managing Buffet and Main Dining Restaurant & over 90 Crew member on average under my supervision and comes from more than 65 different nationalities which includes from the bottom of the line to the middle management
- Follow up on Standard Operating Procedures (SOP)
- Catering to bulk customers for past approx 25 years
- Our teams are catering to 6200 customers on average every cruise and moreover 24000 meals every day including crew on board
- Currently on board MSC Grandiosa is sailing in Brazilians waters, it's a very rich experience dealing with International customers/guests on board
- Managing the Employee, middle management team and the overall Food Service operations,much of the duties and responsibilities were the same as Mentioned above, excluding communicating with the corporate management
- Maximize efficiency of food and beverage staff through effective scheduling, communication and continuous on job training.Train and coach employees to perform according to the developed company's SOPs
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service & met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
F&B Manager
Unitech Country Club (Club Patio)
01.2017 - 01.2018
- Club Patio is a Unitech property and has three clubs in Gurgaon - Club Patio in South City I and South Patio & Nirvana Patio in South City II
- These clubs have a membership of over 3500 families
- Each of the three clubs offers a variety of facilities to cater to different interests of our members and their families.
- Managed financial aspects of the F&B department, ensuring budget compliance and profitability.
Operations Manager
S K Premium Park Hotel
05.2015 - 01.2017
- Oversees all aspects of Property Management in accordance with Company guidelines, including maximization of financial performance, guest satisfaction, and staff development & quality standards
- Responsible for the hiring, training and discipline of all staff members
- Responsible for General Management and Food & Beverage Operations of Hotel, Banqueting, Restaurants, Lounges, Room service
- Lead subordinates successfully into productive working methods by setting an example and utilizing all available management tools.
Operations Manager
Magique Hospitality Pvt. Ltd.
11.2012 - 04.2015
- Worked with Keya - Kainoosh, A unit of Magique Hospitality Pvt Ltd
- Owned by well knows Celebrity Chef Marut Sikka
- KAINOOSH: - Kainoosh is a beautiful synergy of culinary gastronomy and stunning ambience
- Chef, Owner Marut Sikka has created perhaps the first Indian restaurant that brings about a confluence between traditional India and Modern India
- KEYA:-Keya is a retro Bar & club known for its ambiance, cosmopolitan nature & wide verity of Food & drinks
- It also seamlessly fills the gap in the city`s nightlife, providing a true unadulterated bar experience
- Keya has won the prestigious 'Times Food Award 2014' under the Category 'Best Restro Bar - Luxurious Night Out Delhi'.
Windjammer Manager
Royal Caribbean Cruises Ltd
04.2010 - 09.2012
- Managing & supervising 125 employees on average which fall directly under my supervision and comes from more than 55 different nationalities which includes from the bottom of the line to the middle management
- Develop and implement Standard Operating Procedures (SOP)
- Train and coach employees to perform according to the developed SOPs
- Maximize efficiency of food and beverage staff through effective scheduling, communication and training
- Human Resource/personnel issues, guiding, training, directing, coaching, supporting, supervising & evaluating the performance of all direct reports
- Schedule and chair regular management and employee meetings to ensure effective and open communication
- Actively involved in the welfare and career of the employee through informal or scheduled meetings
- Ensure fair scheduling and treatment of employees is carried out by all management
- Catering to bulk customers
- Last 13 years our team have catered to 4300 customers on average each time
- Very rich experience dealing with International customers/guests
- Responsible for various audits, Time and Attendance maintenance of employee, Gratuity distribution, Inspections for United states public health standards and protocols, Brand Quality standards, culinary operation and knowledge, ISO & DNV inspections, fire fighting and safety at workplace, Company Policies follow ups and other F&B & Customer-care related audits.
Dining Room Manager
Royal Caribbean Cruises Ltd
05.2008 - 04.2010
- Distinction of working in various outlets on board, one of the largest cruise ship in the world 'Explorer of the seas'' with the capacity of 3800 guest and 1265 crew on board
- Managing the Employee, middle management team and the overall Food Service operations
- Much of the duties and responsibilities were the same as Mentioned above, excluding communicating with the corporate management
- Position entailed the supervisor of the Windjammer Café & Johnny rocket café, a high volume buffet style restaurant
- Duties included scheduling, administrative responsibilities, employee training and development, maintaining monthly inventories as well as ordering products for the operation of the above mentioned restaurants on a daily basis, enforcing and practicing USPH, WPS, Clean Ship Project, was responsible to ensure that the guest are enjoying their dining experience in regards to the food and the services that was being provided.
- Trained new hires on restaurant policies, procedures, and best practices, fostering a culture of excellence within the team.
Asst. Food Manager
Royal Caribbean Cruises Ltd
12.2006 - 05.2008
- Distinction of working in various outlets on board, one of the largest cruise ship in the world 'Explorer of the seas'' with the capacity of 3800 guest and 1265 crew on board
- Managing the Employee, middle management team and the overall Food Service operations
- Much of the duties and responsibilities were the same as Mentioned above, excluding communicating with the corporate management
- Position entailed the supervisor of the Windjammer Café & Johnny rocket café, a high volume buffet style restaurant
- Duties included scheduling, administrative responsibilities, employee training and development, maintaining monthly inventories as well as ordering products for the operation of the above mentioned restaurants on a daily basis, enforcing and practicing USPH, WPS, Clean Ship Project, was responsible to ensure that the guest are enjoying their dining experience in regards to the food and the services that was being provided.
- Evaluated employee performance regularly, identifying areas for growth and offering support in achieving professional goals as necessary.
Waiter - Wait Staff
Royal Caribbean Cruises Ltd
12.2001 - 07.2004
- Responsible for providing excellent food as well as beverage service to the guests
- Up selling of wines was other revenue products and maintaining a consistent high rating was also part of the job responsibilities
- Worked as an Acting Supervisor in Windjammer Cafe, responsibilities included overseeing the service at the outlet ensuring that guest experience and satisfaction in upheld at all time
- Delegating and monitoring job to subordinates to ensure an efficient smooth operation.
Head Bartender / Bartender
Royal Caribbean Cruises Ltd
12.2001 - 07.2004
- Responsible for providing excellent beverage service as per Serve Safe Standards, inventory, Stores
- Follow up with the basic USPH standards, Environmental policies.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift and taking inventory.
Banquet Captain
Hotel 'Grand Hyatt'' 365 Keys Property, New Delhi
01.2000 - 12.2001
- Opening Team of the hotel
- Position entailed supervising and overseeing the banquet operations at the hotel, assisting in coordinating events and including scheduling, administrative responsibilities, Banquet Sales and to ensure that the guest are enjoying their dining experience in regards to the food and the services that was being provided.
- Oversaw timeliness and quality of food delivery at high-volume events.
Steward
Hotel 'Radisson'' 256 Keys Property, New Delhi
12.1996 - 10.2000
- Opening team for Radisson Delhi, worked in banquets and bar looking after the day to day operations in banquets & bar offering the brand product, billing, inventory etc.
- Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
- Collaborated with team members to maintain smooth operations during high-traffic periods, minimizing wait times.
Steward
Hotel 'The Park' 224 Keys property, New Delhi
11.1995 - 12.1996
- Position entailed to serve the food and beverage and knowledge about the hospitality industry including the culinary objects
- To be up sell the revenue products and maintained the company brand standards.
- Enhanced customer satisfaction by providing exceptional service and attending to guets needs.
- Demonstrated strong multitasking abilities by managing multiple tables simultaneously while maintaining friendly demeanor.
Apprentice Steward
Hotel 'Hyatt Regency'' 536 Keys property, New Delhi
04.1994 - 10.1995
- One & Half year of Hotel Management Diploma
- On job training from Hyatt Regency Delhi, worked in all food & beverage outlets including the 'La Piazza'' A fine Italian restaurant
- Training was done under FCI.
- Participated in ongoing training opportunities, staying up-to-date on industry trends and best practices for superior service delivery.
- Maintained thorough knowledge of food allergies and dietary restrictions, accommodating special requests while adhering to recipe guidelines for consistency across dishes served.
Education
Bachelors of Hotel Management -
William Carey University
Shillong, Meghalaya 05.2014 - 05.2016
Certified With United States Public Health Progr -
Vessel Sanitation And Hygiene (U.S.P.H) - Courses
USA 04.2001 -
Hotel Management Diploma -
National Council For Vocational Training
New Delhi, India 04.2001 -
High School Diploma -
Govt. Boys Sr. Sec. School, Delhi Cantt
New Delhi 04.2001 -
Skills
Flexible problem solver
Effective time management
Public health expertise
Quality improvement strategies
Effective teamwork
Strong focus on accuracy
Customer service management
Attentive communication
Problem-solving skills
Collaborative team development
Additional Information
Computer Proficiency
MS-Office, (Word / Excel / Power Point) Internet & Email.
POS (Point of Sales) system
Silver where Table Reservation Software
Fidelio Cruise Management Operations System
Crunch Time Software (Inventory and ordering)
Encore System (Employee and Guest information database)
Timeline
Restaurant Manager / Asst. Maitre'D Hotel
MSC Cruises
03.2018 - Current
F&B Manager
Unitech Country Club (Club Patio)
01.2017 - 01.2018
Operations Manager
S K Premium Park Hotel
05.2015 - 01.2017
Bachelors of Hotel Management -
William Carey University
05.2014 - 05.2016
Operations Manager
Magique Hospitality Pvt. Ltd.
11.2012 - 04.2015
Windjammer Manager
Royal Caribbean Cruises Ltd
04.2010 - 09.2012
Dining Room Manager
Royal Caribbean Cruises Ltd
05.2008 - 04.2010
Asst. Food Manager
Royal Caribbean Cruises Ltd
12.2006 - 05.2008
Waiter - Wait Staff
Royal Caribbean Cruises Ltd
12.2001 - 07.2004
Head Bartender / Bartender
Royal Caribbean Cruises Ltd
12.2001 - 07.2004
Certified With United States Public Health Progr -
Vessel Sanitation And Hygiene (U.S.P.H) - Courses
04.2001 -
Hotel Management Diploma -
National Council For Vocational Training
04.2001 -
High School Diploma -
Govt. Boys Sr. Sec. School, Delhi Cantt
04.2001 -
Banquet Captain
Hotel 'Grand Hyatt'' 365 Keys Property, New Delhi
01.2000 - 12.2001
Steward
Hotel 'Radisson'' 256 Keys Property, New Delhi
12.1996 - 10.2000
Steward
Hotel 'The Park' 224 Keys property, New Delhi
11.1995 - 12.1996
Apprentice Steward
Hotel 'Hyatt Regency'' 536 Keys property, New Delhi
04.1994 - 10.1995
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