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Dynamic, positive and a cheerful
Ability to listen effectively
to customers and resolve their problems, which result in both, cost
savings and excellent customer relations.
Excellent verbal communication
Self directed, highly adaptive,
quick learner and a problem solver.
courage and persistence.
Able to multi task and cope
with demands of stressful workload.
Hotel silver inn pune
overall supervision of the
restaurant ,training of staff, recruiting of staff,budgeting sales,implementing
new marketing strategies,,following all safety procedures,working in
the government regulations.
Business consultant hfz
JUNE – JUNE
Consultant for the hospitality
industry,mainly undertaking the hotel and restaurant set up.
Training the staff, recruiting
staff,making sales policies and training programs and schedules.
Consulting for all safety standards
and procedures, budgeting sales and turnover.
Sur Sangam Indian Restaurant,
Dubai DECEMBER FEBRUARY
Undertaking management of all
daily activities of the restaurant. Overseeing the staff training. Ensuring
all hygiene and safety standards. Creating an environment that is conducive
to raise employees’ morale, and providing constant learning. Motivating
the team to achieve better results. Ensuring regular supply of raw materials
from the suppliers. Determining the type of service for the customers.
Implementing and conducting new procedures. Recruiting new staff suitable
to the trade. Measuring external customer satisfaction and executing
plans to increase loyalty towards the restaurant.
Dreamland Hotel, Dubai FEB
Managed all daily activities
of the Restaurant. Trained minors on principles relating to the restaurant
business. Ensured all hygiene and safety standards are met. Made sure
all equipment was working properly.
Ensured regular supply of raw materials from the suppliers. Handled
staff recruitment. Met with potential clients and made sure they were
satisfied with our services.
Howard Johnson Hotel, Dubai
Supervised orders and services
of food and Beverages. Responsible for effective communication with
the waiting staff by conducting daily briefings. Undertook the responsibility
of maintaining inventory of all the stock. Allocated staff duties, and
led teams to drive productivity and execute projects aligned with time
constraints. Coordinated with the chef for special, and time constrained
orders. Ensured the preparation of food was as per standards.
Green Island, Saudi Arabia
Supervised various orders and
services. Briefed the waiters about the services to be offered. Took
charge of personnel, making sure everyone was happy and working well.
Maintained inventory of all the supplies, equipment and materials. Promoted
teamwork between the waiting staff. Allocated staff duties to obtain
supreme results. Often coordinated with the chef for special orders.
Ensured food preparation was up to the mark.
Peninsular & oriental
Welcomed customers courteously,
showing them to their seats and providing them with menus, taking and
serving orders. Additionally, answered questions and clarified matter
relating to restaurant specials, and the usual. Maintained the cleanliness
of tables for new costumers. Assisted coworkers throughout busy times
to improve workflow and customer service.
Taj Mahal Hotel, Bombay,
Setting up the banquet parties.
Attending to Guest requirements. Assisted in ordering stock, taking
deliveries, and stock taking duties. Made sure that goods and products
are displayed properly and presented to a high standard. Ensured that
all customer areas are maintained in a clean and tidy manner. Maintained
a smooth flow of the event.
Hotel Leela Kempinski, Bombay,
Supervised orders and services
of food and beverages. Briefed the waiters about the services. Maintained
inventory of all the stock. Allocating staff duties. Coordinating with
the chef for special orders. Ensuring food preparation as per the standard.
Kumaria presidency hotel,india
supervising all the captains
and waiters regarding the service of food and beverage, take briefings,
implementing. standards,making duty rosters, assigning sections and
duties, coordinating with the chef regarding availability and functions
for the day,ensuring all safetry procedures are being followed
of Commerce from
Hotel Management & Catering Technology from
of Hotel Management, Pune
Food & Beverage Production
Food & Beverage
– English, Hindi, Marathi, basic French, basic Arabic
Basic Food Hygiene
of appreciation from Saudi Oberoi
from Saudi Oberoi
in progressCanada safety campus