Earl Sinclair Email & Phone Number

Greater Seattle Area

Dining Room Mgr. (until present) In charge of delivering a high-quality menu and motivate staff to provide excellent customer service. Responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. To ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. To oversee the dining room, check-in with customers and balance seating capacity. Setting up work schedules, oversee food preparation and maintain in compliance with health and safety restaurant regulations. Leading by example and uplifting the staff during busy moments in fast-paced environment. Ultimately, ensuring the restaurant runs smoothly and customers have pleasant dining experiences.Key Accomplishments:Coordinate daily Front and Back of the House restaurant operationsCompleted USPH inspections, Gold Anchor Standard, financial, and restaurant audits with successDeliver superior food and beverage service and maximize customer satisfactionRespond efficiently and accurately to customer complaintsAppraise staff performance and provide feedback to improve productivityEstimate future needs for goods, kitchen utensils and cleaning productsEnsure compliance with sanitation and safety regulationsControl operational costs and identify measures to cut wasteImplement policies and protocols that will maintain future restaurant operationsConstantly reviews current operating procedures for revenue enhancement opportunities, through shipboard marketing efforts, up selling programs and special promotions, etc.

Greater Seattle Area

Assistant Dining Room ManagerAssists the Dining Room Manager in the preparation of objective performance evaluation report for petty officers and other employees in the restaurant organization. Implements and executes proper maintenance and cleaning procedures in all restaurant areas in order to ensure good appearance and condition of these areas.Assists in the scheduling and control of the actual hours worked along with the proper recording and reporting.Key Accomplishments: Assists the Dining Room Manager in directing, supervising and training all subordinates on duties performance in accordance with quality standards set by the company for a courteous service Responsible for the implementation and execution of food handling, food service and cleaning procedures in accordance with USPH standards Does daily inspections of all aspects of area of responsibility and as directed by Dining Room Manager in order to identify deficiencies and assess personnel procedures. Responsible for the performance, personal conduct, dress and grooming of all subordinates and reports on these subjects objectively and timely to the Dining Room Manager Organize and supervise personnel’s working stations as well as guests seating arrangements Greet the customers upon arrivals, deal with customer complaints Create training materials & tests to train new and current employees on proper guest service practices Obtained Excellent guests ratings on a weekly basis

San Jose, Costa Rica

As a Food and Beverage Supervisor I was responsible for coordinating the delivery of all food and beverage for functions held in the hotel and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management. The position is primarily concerned with front of house activities.Key Accomplishments: Achievement of budgeted food sales, beverage sales and labor costs Developed, supervised, and motivated team of 30 personnel Supervise and coordinate the daily operation of meeting/banquets sets up and service Preparation of forecast and actual budget function sheet Following of proper purchasing and requisitioning procedures Greet the customers upon arrivals, deal with the customer complaints

Miami,Fl

Oversaw all specified restaurants, including specialty restaurant and buffet dining areas. Accounted for all financial activitiessuch as profit and loss. Completed USPH inspections, Gold Anchor Standard, financial, and restaurant audits with success.Met and exceeded company revenue ratings and target goals. Resolved guest issues, including logistics, dissatisfaction, andVIP handling matters. Coordinated schedules to control overtime statistics. Collaborated with other departments toimprove total metrics.Key Accomplishments:Developed, supervised, and motivated team of 100 personnel Brought Windjammer to #3 out of fleet of 18 ships in dining room & buffet servicesExceeded targeted company revenue by 15%Sustained rating of top 3 in fleet

Miami/Fort Lauderdale Area

Oversaw all specified restaurants, including specialty restaurant and buffet dining areas..Met and exceeded company revenue ratings and target goals. Resolved guest issues, including logistics, dissatisfaction, and VIP handling matters. Coordinated schedules to control overtime statistics. Collaborated with other departments to improve targeted total metrics.Key Accomplishments: Exceeding guest expectations and facility service standards Developed, supervised, and motivated team over 100 personnel Mentors and provide on-the-job training to subordinates to improve performance and prepare for future advancement

Miami/Fort Lauderdale Area

Cooperated distributing staffing resources to respective venues according to guest traffic flow. Developed supervisees through on-the-job training, reinforcing & improving high performance standards to encourage career advancement. Monitored workstations & staff behavior to ensure compliance with HACCP procedures for sanitation and cleanliness, enforcing USPH cleaning protocol for work surfaces and related equipment and utensils. Supported in personnel and budget management. Key Accomplishments: Encouraged and established alignment and harmony between back and front of house, building team mindset. Drove rating increase of 7 points above set target of company through staff unityTrained all 100 staff effectively in ServSafe. Promoted for achievement of successful instructionHead Waiter 1998-2002Served guests food & beverages according to top service standards, keeping informed of principles and processes of food handling procedures and complying with public health standards. Provided customers high-touch personal dining care, assessing and addressing needs, requests, and questions, resolving complaints, and investigating culinary quality in timely fashion.Waiter 1994-1998Greet & escort guestsPresent menu & provide detailed information (e.g. about portions, ingredients or potential food allergies). Prepare tables by setting up linens, silverware and glassesInform customers about the day’s specials, offer menu recommendations upon requestAssistant Waiter 1991-1994Personal service, ensuring comfort stay of the guests and sparing to organize the best possible ways to ensure highest satisfaction while cruising. Possessing knowledge of principles for providing personal service including recognizing and remembering guest’s needs, dealing with unexpected situations and achieving / receiving a maximum quality service results. Represents well one of the top lines in cruise industry by promoting business values through constant researches on how to achieve better.

Miami, Florida

Cooperated with Maitre d' to distribute staffing resources to respective venues according to guest traffic flow. Developedsupervisees through on-the-job training, reinforcing and improving high performance standards to encourage careeradvancement. Monitored workstations and staff behavior to ensure compliance with HACCP procedures for sanitation andcleanliness, enforcing USPH cleaning protocol for work surfaces and related equipment and utensils. Supported Maitre d' inpersonnel and budget management.Key Accomplishments: Promoted to Restaurant Manager to drive boost staff metrics and revenue on struggling Windjammer ship Encouraged and established alignment and harmony between back and front of house, building team mindsetDrove rating increase of 7 points above set target of company through staff unityRestaurant Supervisor 1991 to 1994Served guests food and beverages according to top service standards, keeping informed of principles and processes of foodhandling procedures and complying with public health standards. Provided customers high-touch personal dining care,assessing and addressing needs, requests, and questions, resolving complaints, and investigating culinary quality in timelyfashion.Key Accomplishments:Trained all 100 staff effectively in ServSafe Promoted for achievement of successful instruction