Handled all conditions such as solve guest inquiries, requirement, problems etc. Helped in Hotel Sales to generate good occupancy & ARR and complete the target. Helped to carry daily processes to increase the speed of total work. Completed all cash & billing related activities on required date. Capable to create reports for further development. Maintain the good relation with guest with the help of good communication skills. Building Client Base and giving leads to sales team.

 To help and assist the F&B Manager in organizing and running the department. Maximizes profitability of the restaurant by increasing turnover and controlling costs. Establishes guestservice standard that meet the needs of the target market and are in line with the operating concept of theF&B department. Supervises staff activities to maximize revenue and minimize costs. Knows and understands all the F&B policies and procedures in service & Kitchen. Directs all efforts in the service to maintain all service standards established by the restaurants & bars. To be knowledgeable in wine service. Promotes guest satisfaction in the outlets. Make a daily F&B briefing, with report of the past day and program of the day. To take rounds of the entire Restaurant to ensure smooth operation in all areas.

To prepare and carry out food and beverage service to guests in a courteous and efficient manner. Thisincludes offering table service to guests, regularly checking the floor. This will also include preparingand delivering room service trays as and when required. To assist in the preparation of mise en place for service as required, in accordance with the requiredhotel Standards. To keep back of house, restaurants, lounge areas tidy at all times and to regularly clean all associatedequipment. Pour all drinks to the recommended legal standard (correct measure) in the appropriate glassware. To carry out any other reasonable duty to assist in the smooth running of the hotel. Arrange any buffet tables with clean linen and skirt. Has a thorough knowledge of all equipments – crockery glassware and cutlery, used in the restaurant. Knows how to present wine to a guest and open, in absence of the Head Waiter. Has a thorough knowledge of the sequence of service and exchange cutlery, in accordance with theorder taken, before the first course in served Checks and improves all service standards established by the company. Manages wastes by reducing and recycling, changes staff behavior to carefully use all resources. Conserves energy and water at all time by not decreasing guest comfort and cleaning efficiency. Provides assistance to the staff when required during peak periods. Maintains grooming standards for all personnel.

To help and assist the F&B Manager in organizing and running the department. Maximizes profitability of the restaurant by increasing turnover and controlling costs. Establishes guestservice standard that meet the needs of the target market and are in line with the operating concept of theF&B department. Supervises staff activities to maximize revenue and minimize costs. Knows and understands all the F&B policies and procedures in service & Kitchen. Directs all efforts in the service to maintain all service standards established by the restaurants & bars. To be knowledgeable in wine service. Promotes guest satisfaction in the outlets. Make a daily F&B briefing, with report of the past day and program of the day. To take rounds of the entire Restaurant to ensure smooth operation in all areas.