Kelvin John Cyril

• Trainee Manager, McDonald’s OUG Plaza, 03/01/97, 09/01/97, Manage shift with supervision in each attribute, service and cleanliness, Enforce all company policies, personnel and labor laws and security and safety procedures at all times, Train and develop crew and crew leader, Complete monthly station observation checklist and give feedback to the crew and managers, Able to complete, analyze and troubleshoot e-cash sheet and daily paperwork, Able to control crew labor, waste, cash and yield while managing shift, Supervise raw product deliveries to ensure that all McDonald’s standards are met, Follow up on procedures to support all market wide promotion execution, Talk to customers on every shift to measure and improve their satisfaction with their McDonald’s experience, Attend Basic Operation Course class
• 2nd Assistant Manager, McDonald’s Sec14 Petaling Jaya, 10/01/97, 12/01/99, Conduct crew interviews, make hiring decisions and conduct crew initial and follow up orientations, Execute assigned in store crew incentive program and crew enthusiasm activities, Ordering – calculate restaurant’s Build To, ordering food, paper and operating supplies, Complete and adjust Bin Level Chart accurately on a monthly basis, Complete inventories and variance reports accurately, analyze and formulate action plans, to improve variance and yield results, Complete daily crew schedule accurately with supervision, Complete monthly crew payroll accurately, to be measured by payroll report from the Account Department, Give input on crew performance reviews, conduct one-on-one performance review sessions and manage crew personal records, Prepare budget and manage the assigned profit and lost line items without negatively affecting QSC, Attend Basic Management Course and was awarded as the Best Contributor
• First Assistant Manager, McDonald’s, Taylor’s Subang, 01/01/02, 04/01/02, Capable of managing crew labor, Identify training needs in the store through completion of monthly crew training analysis, Plan the training needed on the monthly activity calendar and execute the plan by scheduling the training on the daily crew schedule, Conduct monthly crew leaders meeting, Train assistant managers to complete planned maintenance tasks, Complete energy survey at least once a year, Execute in store recruitment plan and ensure critical strength is maintained consistently, Execute market wide promotion, develop and implementation in store extension program, Complete end of month report, analyze results and formulate action plans
• Restaurant Manager, McDonald’s Summit, 04/01/02, 11/01/03, Communicate overall store’s quality, service and cleanliness performance, sales and profit targets to the management team, As required, complete Management Visitation Report on all assistant managers, Accountable for all store’s fixed assets, Manage controllable profit and lost line items within budget and reconciles the monthly profit and lost, Ensure restaurant is fully staffed with the correct number of crew person and maintenance person, Adhere to all applicable labor laws, Equal Employment Opportunity, sexual harassment policies, McDonald’s personnel policies, security and safety procedures consistently, Complete monthly management schedule following the scheduling requirements, Conduct management team meetings, manager’s communication days, crew opinion survey and crew rap on a timely basis, Ensure timely completion of managers training, performance reviews and wage performance reviews for all management team and crew, Consistent application of employee benefits and payroll procedures, Responsibility for accuracy of all monthly reports, Conduct Strategic Business Unit (SBU) study in timely basis, In-charge of the execution, training and implementation of new products and procedure
• Restaurant Manager, McDonald’s Subang Drive Thru, 12/01/03, 01/01/06, Communicate overall store’s quality, service and cleanliness performance, sales and profit targets to the management team, As required, complete Management Visitation Report on all assistant managers, Accountable for all store’s fixed assets, Manage controllable profit and lost line items within budget and reconciles the monthly profit and lost, Ensure restaurant is fully staffed with the correct number of crew person and maintenance person, Adhere to all applicable labor laws, Equal Employment Opportunity, sexual harassment policies, McDonald’s personnel policies, security and safety procedures consistently, Complete monthly management schedule following the scheduling requirements, Conduct management team meetings, manager’s communication days, crew opinion survey and crew rap on a timely basis, Ensure timely completion of managers training, performance reviews and wage performance reviews for all management team and crew, Consistent application of employee benefits and payroll procedures, Responsibility for accuracy of all monthly reports, Conduct Strategic Business Unit (SBU) study in timely basis, In-charge of the execution, training and implementation of new products and procedure
• Assistant Outlet Manager, Berjaya Hills Resort, 02/01/06, 03/01/09, To assist in managing and controlling all aspects of the restaurant operation, To organize and service all activities within the operation with regards to food & beverage as well as equipment arrangement, To anticipate, maintain and improve personal contacts with hotel guests in order to up sell and generate more revenue, To ensure highest standards in service of all food & beverage products, making sure that orders are handled as quickly as possible with minimum delay, Ensure that all mise-en-place is sufficient during every meal period, To review the area of responsibilities, training, policy and procedures in collaboration with the Food & Beverage Manager
• Banquet Manager, Berjaya Hills Resort, 03/01/09, 01/01/10, Supervised the food catering service of an organization; planned and organized the catering services to meet and exceed customer needs and expectations, Motivated staff to increase their efficiency; ensured staff was well-versed regarding clients’ requirements and expectations, Developed strong customer base of new and existing clients by maintaining customer satisfaction and quality standards, Responsible for the payroll and attendance of staff members; supervised recruitment and training of new staff, Maintained client database of any and all clients served; maintained records and databases regarding budget and costs, Successfully organized and catered 200 events during career, Trained and managed a team with 20 full-timers depending on function part-timers crew member, Promoted 2 Captain to Supervisor while on the job, Streamlined the catering process in order to increase efficiency and to achieve satisfactory rating from client survey
• Fine Dining Restaurant Manager, La Cigogne Restaurant, Berjaya Hills Resort, 06/01/10, 03/01/14, Supervised all in-house aspects of the restaurant, from in-house decorations to menu selection, Managed different areas of restaurant operations such as customer relations, vendors’ relations and inventory control, Specialized in training and motivating new staff regarding their work and responsibilities, Controlled the overall cash flow on a daily basis to meet the weekly expenditures, Maintained accounting books regarding employee payroll and sales summaries of the restaurant, Helped in promoting business through social interaction in community events, Estimated the daily food consumption and placed orders with suppliers accordingly, Ordered utensils and contacted merchants regarding their supplies on a regular interval, Hired staff for various departments according to skills required, Trained new staff; delineated their responsibilities and restaurant work ethics, Monitored cooking staff closely to ensure adherence to required standards in terms of quality and safety, Maintained a friendly environment for staff and customers, Scheduled working hours of staff and rotation of shifts, Assisted the customers in answering their queries regarding food quality and service, Maintained the cleanliness and sanitation standards of the restaurants by routine checkup of the cleaning done by facilities staff, Created new menu formats keeping in mind customer preferences and upcoming varieties available, Searched the market regarding new dishes and recipes or latest trends

• English
• Malay
• Tamil

RM 5400.00

• Age: 51
• Ethnicity: Indian
• Date of Birth: 03/15/74
• Gender: Male
• Nationality: Malaysian
• Marital Status: Single
• Place of Birth: Kuala Lumpur