Albert Ionut Andrei

Main activities and responsibilities

• Responsible for achieving guest satisfaction by maintaining standards in accordance with specifications of Catalogue of Services
• Providing best possible running of operational organization for all departments on vessel (galley, housekeeping, reception, restaurant, bar)
• Managing team of 40 members
• Final responsible for achieving budgets and revenue turnover figures
• Assuring compliance with processes and quality controls
• Ensuring lowest possible employee fluctuation
• Establishing standards & quality assurance for concept of hygiene to comply with hygiene regulations HACCP

Main activities and responsibilities

• Responsible for entire hotel area on board, running and maintaining hotel operation according to company standards
• Ensuring company targets in terms of guest satisfaction, predetermined turnover and cost budgets are achieved.
• Responsible for maintaining good level of communication with Emerald Waterways representatives and navigation department.
• Final responsibility for flawless cleanliness, order and compliance with company's hygienic concept according to HACCP.
• Ensuring ship hotel equipment and furniture is maintained functional and in good condition
• Final responsibility for manner and appearance of crew on board
• Support and coaching all crew members on their way to management positions in consultation with Operation Manager
• Responsible for preparation/checking of equipment, F&B orders and inventories
• Final responsibility for handling of all administrative tasks, including customs handling
• Maintaining honest and open communication with corporate staff and Head Office
• Presence and spot-checks in all departments and crew areas
• Managed team of 40 members
• Interviews with job candidates on board
• Provided end-of-month audits of resort to upper management as required.

Main activities and responsibilities

• Responsible for maintaining hotel operations running up to company standards
• Ensuring hotel areas are maintained on high level in terms of cleanliness
• Responsible for preparation and checking of equipment, F&B orders and inventories
• Ensuring company targets are reached in terms of guest’s satisfaction
• Ensuring company financial targets are achieved.
• Maintaining open and effective communication with captain, cruise directors, executive staff and head office
• Leading and motivating team of 36 crew members, ensuring prescribed standards are followed

Main activities and responsibilities

• Responsible for restaurant and bar operation, supervising, training and motivating restaurant/bar stewards in terms of HACCP, safety on board, and service standards in order to provide excellent river experience.
• Managed team of 12 wait staff
• Ensuring highest standard of cleanliness was maintained in accordance with HACCP
• Maintaining good line of communication with Hotel Manager and other heads of departments;
• Responsible for F&B and Equipment inventory ensuring sufficient working stock levels of all linen, china, flatware, and cleaning chemicals were maintained
• Coordinating activities of dining room personnel to provide prompt, courteous service

Main activities and responsibilities

• Performed in different positions on Princess Cruise Line ships, including Sabatini Restaurant Manager (Italian Specific), Steakhouse Restaurant Manager, Room Service Manager, Lido Buffet Supervisor
• Responsible for daily operation of restaurant, supervising, training, and leading F&B staff to provide excellent service to guests and achieve financial targets
• Managing teams from 18 up to 50 members
• Maintaining highest standard of cleanliness in accordance with U.S. Public Health
• Controlling food and beverage inventory, strategically ordering supplies and anticipating passengers' demands to prevent out-of-stock items.
• Providing administrative support to upper management through inventory reporting, budget governance and payroll management.
• Conducting annual staff appraisals with team members working within area of responsibility.
• Identifying and maximizing upselling opportunities to increase sales and profits.

Main activities and responsibilities

• Serving high number of guests in fast-paced service environments with exceptional customer care.
• Managed restaurant sections with 40 guests
• Solving guest complaints promptly and professionally, notifying restaurant management of concerns.
• Assisting customers with menu selection, offering recommendations of current special dishes and wines
• Regularly communicated with kitchen and bar staff to maintain smooth front-of-house operations, minimizing potential service delays.

Main activities and responsibilities

• Assisting waiters with all necessary tasks to provide excellent service to passengers.
• Served high volumes of guests in fast-paced service environments with exceptional customer care.
• Managed restaurant section with 40 guests

Main activities and responsibilities

• Providing superior guest service while maintaining positive attitude, good knowledge of menu items, ability to make recommendations in professional manner, and good communication with clients, ensure their satisfaction.

• Preparing mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
• Engaging with guests to create positive atmosphere, encouraging loyalty and repeat visits.
• Performed bar closing duties, thoroughly cleaning, sanitizing and replenishing stock.

• Served high volumes of guests in fast-paced service environments with exceptional customer care
• Managed restaurant section with 40 guests