Sergio Coeurdassier

• Championed the integration of technology in daily operations, streamlining processes and enhancing overall guest experience.
• Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
• Revolutionized food presentation techniques resulting in visually appealing dishes that garnered positive reviews from patrons.
• Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
• Cultivated partnerships with local vendors to source high-quality ingredients at competitive prices.
• Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.
• Monitored industry trends to ensure offerings remained fresh, relevant, and in high demand among target demographics.
• Established accurate forecasting systems that enabled precise scheduling and inventory management, minimizing shortages and surplus.
• Increased overall guest satisfaction by revamping menus and introducing innovative food and beverage offerings.
• Managed budgets effectively, tracking expenses closely and adjusting allocations as needed throughout the fiscal year.
• Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
• Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

The position of Junior Assistant Purser covers the following areas: Front Desk, Crew Office.

Principal Duties and Responsibilities – Front Desk

Answer all passenger inquiries/requests in a professional manner; Assist in solving passenger complaints or problems and follow up with passengers as required; Access computer system to either post charges or payments to passenger accounts. Provide account information to passengers as required. Ensure all accounts are paid before disembarkation; Buy/sell foreign currencies and stamps. Cash personal or travelers’ checks as required; Balance personal float at the end of each day. Ensure an accurate pay-in of all monies received; Assist with passenger cabin change requests; Assist in the preparation of passenger documentation; Carry out all safety-related duties as assigned.

Principal Duties and Responsibilities – Assistant Crew Purser

Assist in preparing Crew immigration and customs documentation; Assist in all embarkation and disembarkation duties; Prepare Crew rotation communications to shore-side offices; Update personnel/crew files in onboard computer system; Assist in all Crew payroll functions and overtime reports; Accept Crew safety deposit envelopes. Maintain receipt book; Assist in balancing the Crew office float, maintain daily balance sheet and ensure accurate pay-in of funds received; Ensure Crew office opens as required for access to all Crew, cash Crew checks, provide stamps, etc. as required; Carry out all safety-related duties as assigned.

• Delegated tasks to staff members to maximize production under tight deadlines.
• Enhanced banquet operations by streamlining communication between kitchen and service staff.
• Directed and managed banquet functions for Number-person event.
• Increased guest satisfaction by anticipating needs and providing exceptional service during events.
• Oversaw scheduling of banquet staff while maintaining optimal staffing levels during peak seasons without compromising on quality service delivery.
• Coordinated with vendors to provide seamless event experiences, from setup to teardown.
• Conducted post-event evaluations to assess performance and identify areas for improvement.
• Oversaw timeliness and quality of food delivery at high-volume events.
• Cultivated an inclusive work culture promoting open communication, teamwork and staff empowerment resulting in a motivated and high-performing team.
• Streamlined invoicing process through diligent record-keeping which resulted in reduced billing errors and increased client satisfaction.

• Managed budget allocation, negotiating contracts with vendors for cost-effective catering solutions.
• Trained and supervised team members to deliver top-notch service during large-scale catering functions.
• Expanded company''s reach into new markets by targeting specific industries, such as corporate events or weddings, through targeted advertising campaigns.
• Evaluated staff performance, providing constructive feedback to enhance skills and maintain high standards of service quality.

• Set up and broke down conference and banquet rooms to meet facility standards and specifications.
• Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.
• Championed efforts in addressing customer complaints promptly thereby successfully salvaging relationships that led to repeat business opportunities.
• Interpreted instructions to schedule and set up events to client specifications.

• Provided exceptional service to guests by immediately addressing needs and requests.
• Followed safety procedures and incorporated safety equipment to reduce injury and loss.
• Developed comprehensive training programs for staff to improve service quality and efficiency.
• Supervised and mentored kitchen and serving staff.

• Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
• Hired and trained both permanent and temporary staff members.
• Handled catering scheduling, ordered food and planned events.
• Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.