CV

1. MACBETH ANYANWU
Mobile: (+234)09055304044, 08092935243, 08134068139
Email : mcbethworld@gmail.com
Skype : Macbeth.anyanwu1
INTRODUCTION:
My work experiences, my commitment to delivering high levels of guest service and my drive to
succeed make me an excellent candidate with your company.
OBJECTIVES:
I stand to fit your desire.
 Other Names: Chukwudi
 Profession: Hotelier/Administration
 Date of birth: 06 November 1979
 Sex: Male
 State of origin: Imo state
 Marital Status: Married
 Place of Birth : Etiti, Nigeria
 Nationality: Nigerian
 Passport Number: A03599966
 Current Residence: Law School, Bwari Abuja, Nigeria
 Availability: Now
 Speaks: English, French
WORK EXPERIENCES:
December 2017 – till date Roselife Hotel & Suites Ltd
Plot/1 Area ‘B’ New Owerri Imo State
08186208755
Food & Beverage HOD
 Supervise and manage all the staff of the Food & Beverage and the hotel facilities and
property provided for the department for the day today operation activities of the department
and the hotel.
 Ensures that all the F&B outlets: Restaurants, Bars, Room Service, Kitchen are cleaned and
arranged every day.
 Organize a communication meeting for the entire F&B department staff
 Ensures that facilities meant for the Guests are not converted into staff personal use.
 Ensures that the right equipments are used in all outlets of the F&B as recommended by the
standard operation service (SOS).
 Ensures that the reorder level of drinks, meat, products and materials required for food
processing in the kitchen is adequately provided to prevent out of stock syndrome.
 Work hand in hand with the Chef to ensure cost control minimization of waste in the kitchen
and portion control.
 Prepare the weekly budget of the department as provided for by the policy of the hotel.

2.  Prepare activities time table or schedules for anticipated functions or event.
 Furnish the General Manager on daily basis the revenue generated from the various outlets of
the F&B and daily stock balance.
 Attend weekly operation briefings of all operation head of department.
 Initiate disciplinary action against any erring in the department.
February 2016 – February 2017 Flames, Churrasco Grill & Bar Restaurant
46 Euphrates Street, Maitama
Abuja
Call Centre and Reservation Agent
 Convert, quickly, inquiries into contracted business
 Respond, positively, to sales inquiries to develop future sales leads
 Identify sales leads, as appropriate
 Respond to all customers in a highly professional manner, including ensuring all reservations
are completed accurately and to the Guest's expectation
 Provide prompt and efficient service while maintaining the hotels brand standards
May 2015 – January 2016 Chrome Group & Oil Services
Plot 457, Lobito Crescent, Wuse 11
Abuja
Bar Manager
JOB DESCRIPTION
 Purchasing of beverages
 Stocking beverages items
 Preparing and making of all kind of drinks, mocktails, cocktails, coffee, tea etc
 Taking orders from guest
 Serving of drinks
 Clearing and cleaning of tables
 Washing and polishing of glasses, cups, and tea spoons
 Stock taking
April 2014 – April 2015 G – KLASSIC FOOD & CATERERS LTD
Old CBN Junction, Inside Forte Oil, Garki II,
Abuja
Manager
JOB DESCRIPTION
 Making sure the quality of food taste the difference
 Recruit and train staffs
 Monitor production and minimize cost and maximize profit
 Monitor Hygiene of food production and staffs hygiene too
 Promote sells through intensive marketing
 Manage Events (conference, wedding, birthdays) and canteen management
 Participate in all food and mocktail/cocktail preparations
August 2013 – March 2014 Perfecto Lounge
Law School Road, Bwari-Abuja
Manager
JOB DESCRIPTION
Recruiting, training and monitoring my staff.
Doing regular stock-takes and ordering of drinks as necessary.
Handling deliveries.
Maintaining the condition of beer, wine and spirits.

3. Overseeing or liaising with the kitchen.
Keeping up to date with licensing legislation, liaising with the authorities and taking
overall legal responsibility for the premises.
Enforcing health and safety rules.
Adhering to budgets and managing cash flow.
Dealing with difficult customers in the most appropriate way or manner.
March 2012 – March 2013 NAGHAM CAFE
Armoor, Abu Dhabi, U.A.E
Kitchen Supervisor
JOB DESCRIPTION
 Supervise and participate in kitchen cooking and dining area activities.
 Resolve customer complaints regarding food and beverage service.
 Train workers in food and beverage preparation and in service, sanitation, and safety
procedures.
 Observing and evaluate workers and work procedures to ensure quality service, and
complete disciplinary write-ups.
 Assign duties, responsibilities, and work stations to employees in accordance with work
requirements.
 Inspect supplies, equipment, and work areas to ensure efficient service and
conformance to standards.
 Control inventories of food, equipment, wares, and liquor, and report shortages to
designated personnel.
 Recommend measures for improving work procedures and worker performance to
increase service quality and enhance job safety.
 Perform various financial activities such as cash handling, deposit preparation, cash
witnessing and payroll.
February 2010 – February 2012: Hakeem Bello Osagie Resident
No. 40 Colorado, House 4,MataimaAbuja
Household Manager
JOB DESCRIPTION:
Manage the Household’s schedules and calendars.
Event planning, organizing, and coordination.
Arranging appointments for personal and professional needs.
Scheduling home maintenance and repair work, and supervising the project.
Handling Household bills and administrative duties.
Running errands and performing necessary tasks.
Supervision of other Household staff, such as housekeepers, private chefs, nannies.
Shopping for food, supplies, and other requested items.
March 2009 – January 2010: Ojukwu Bunker Hotel
Umuahia, Abia State, Nigeria
General Manager
JOB DESCRIPTION:
 Hiring qualified Staffs.
 Assisting in cost controlling and improving gross profit margins and other departmental
financial pursuits.
 Preparing pay rolls.

4.  Ensure that food stuffs are of good quality and stored correctly according to the
government hygiene environmental policy control.
 Reporting and taking note of maintenance, hygiene and hazard issues within the sections.
 Assisting all sections where necessary and maintaining a good working relationship.
 Directing and motivating team while personally assisting in providing high quality service
based on requirements and standards. Monitoring and controlling financial and
administrative responsibilities including asset protection. Providing clear and concussing
communications to everyone having ownership in the success of the event. Identifying
training opportunities and plan a strategy to accomplish goals.
April 2005 – February 2009: Transcorp Hilton Hotel
Abuja, Nigeria
Waiter
JOB DESCRIPTION:
 Present menus to Guest and answer questions about Menu items, making
recommendations upon request.
 Ensuring that customer’s drinks and food are served properly and promptly.
 Check with Customers to ensure that they are enjoying their meals and take action to
correct any problems.
 Remove dishes and glasses from the tables or counters, and take them to steward for
cleaning.
 Bill and collect payments from customers.
 Adhering strictly to portion control and attention to all detail regarding menus and recipe in
the section as explained by the superiors.
 Keep in mind, follow and implement at all times general cleaning of the Restaurant/Bar
and the back house or heart of operation.
 Understand the importance of good stock management/control and its importance in the
Restaurant/Bar meeting its target.
PROFESSIONAL QUALIFICATION:
October 2002 – March 2005: Hilton Skill Development Scheme
Abuja, Nigeria
Apprentice
TRAINIG DESCRIPTION:
 Train in different kitchens (Grade manger, Saucier, pastry) on how to prepare different
dishes, How to establish relationship with Guest. Reservation Services and Customer care.
Promotions and Upselling. Telephone techniques. Teamwork. Communication.
Understanding Responsibilities. Hygiene. Esprit/Courtesy. Hilton Credo and Brand
Standards. First Impression. Linen Knowledge. Storage of Uniforms and Linen. Cost
Control/Wear and Tear. Standard Setup’s and Uniform. Napkin Folding. Overview of
Organization and Manning. Departmental Reports/Schedule/Budget. Cost Control/F&B
Expenses/Payroll. Interrelationship with other Departments. QCP&P/STM. Restaurant
Organization and Restaurant. Understanding Responsibilities. Stewarding Setups and
Layout. Personal Hygiene and Grooming. Knowledge of Operating Equipments; China,
Cutlery, Machines, etc. Restaurant/Bars Setups and Layout. Restaurant/Bars Service
Procedures. Menu Engineering. Nutrition.
EDUCATION & CERTIFICATIONS:
2011 - NYSC Exemption Letter
2010 - B.Sc in Public Administration
2009 - Hilton Mastering the Art of Service Course

5. 2006 - Hilton 5 Star Service Professionalism Award
2005 - Hilton Skills Development Scheme
2001 - Diploma in Computer Studies
2001 - SSCE
1996 - FSLC
OTHER SKILLS:
 Microsoft word, excel and power point knowledge.
 Banquet and Fine Dining Service standard guidelines & procedures.
 Sporting Activities such as football, running and table tennis.
REFERENCES:
Ayo Solomon
Assistant F&B Manager, (i/c Banquet Operation) Hilton Doha
Qatar
+97433793520
Colonel Kingsley Ajibode
Nigerian Army
08097245092
Onah Raphael Odey
Head chef – (ADNH) Abu Dhabi marine operating company, U.A.E
+971502792146