SILVERIO CARVALHO

• Supervised and managed the daily operations of the food and beverage department, including staff scheduling, inventory control, and menu entering on Pos. Floor plan for events, liquor inventory.
• Organized special events such as banquets, receptions, weddings and other social functions to ensure successful execution of services.
• Conducted weekly meetings with staff members to discuss performance goals and areas needing improvement.
• Maintained excellent communication between front-of-house staff and back-of-house staff in order to provide efficient service throughout the entire dining experience.
• Trained new employees to perform duties.
• Promoted safe working conditions by monitoring safety procedures and equipment.
• Delegated work to staff, setting priorities and goals.
• Resolved problems or concerns to the satisfaction of members.
• Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
• Inspected dining and serving areas for cleanliness and proper setup.
• Supervised activities of dining room staff to maintain service levels and support members' needs.

• Provided exceptional member service in a timely and efficient manner.
• Help with liquor inventory.
• Manager, Lunch, and Dinner daily.
• Scheduling, developed, and implemented training programs for new employees.
• Delegated work to staff, setting priorities and goals.
• Resolved problems or concerns to satisfaction of involved parties.
• Organized special events such as banquets, weddings.
• Supervised daily operations of the restaurant, including servers and bartenders.
• Resolved customer complaints in an efficient and professional manner.
• Ensured compliance with all health, safety and sanitation regulations.
• Coordinated staff schedules and assigned tasks to ensure efficient workflow.
• Trained new employees to perform duties.
• Assisted staff by serving food and beverages or bussing tables.

• Developed and implemented policies and procedures for the clubhouse operations.
• Managed daily operations of the clubhouse, including scheduling staff, ordering supplies, and ensuring compliance with health codes.
• Organized special events at the clubhouse.
• Provided oversight to all personnel working in the clubhouse.
• Ensured that all safety standards were upheld in accordance with local laws and regulations.
• Coordinated maintenance activities at the clubhouse on a regular basis.
• Hired, trained and supervised staff to ensure proper service standards were met.
• Conducted monthly meetings with staff to review performance goals and objectives.
• Monitored inventory levels of food items, beverages, cleaning supplies.
• Prepared weekly schedules for staff based on anticipated needs.
• Delegated work to staff, setting priorities and goals.
• Scheduled and coordinated events and activities.
• Assigned tasks and work hours to staff.

• Assigned seating arrangements for guests.
• Ensured a smooth flow of service in the restaurant.
• Informed customers about daily specials.
• Supervised wait staff to ensure efficiency and accuracy in order taking and delivery of food items.
• Resolved customer complaints in an efficient manner while maintaining a positive attitude towards guests at all times.
• Checked the cleanliness of tables, chairs, floors, restrooms., throughout the shift.
• Worked closely with management teams to improve operational efficiency.
• Analyzed customer feedback surveys to identify areas needing improvement.
• Handled food safely and kept spaces clean to protect members from foodborne illness and maintain proper sanitation.
• Welcomed members with a personable attitude and brought beverage orders while reviewing menu options.
• Presented menus to patrons, answered questions about menu items and made recommendations.

POS system and trained staff members on use.

• Trained new employees to perform duties.
• Collected dirty dishes and glasses from tables or counters, preparing areas for next diners.
• Stocked service areas with supplies during slow periods.
• Filled condiments and napkin containers during slack periods.
• Brought wine selections to tables with appropriate glasses and poured for customers.