Passionate Hospitality

• Maintenance of healthy guest relations and promotion of sales.• Implementation of principles of personalized guest service.• Promoting the unit through social media and achieving maximum reach• Maintenance of effective database• Training and motivating staff. Reviewing Standard Operating procedures.• Implementation of best practices and high level of hygiene. • Achieving benchmark in guest satisfaction and trip advisor reviews• Achieving annual targets of the unit. Reviewing Costs effectively.• Synchronizing all other departments to run the unit smoothly. • Understanding the voice of stakeholders• Handling situations and undertaking new challenges.• Liaison with local area administration • FSSAI ( Food Safety and Standard Academy of India) certified trainer.• Departmental trainer certified by Hyatt International Corporation

• Maintenance of healthy guest relations and promotion of sales.• Implementation of Standard Operating procedures and Departmental Operating Manual.• Promoting the unit through social media ( Zomato, EazyDiner, Nearbuy, Dineout, Make my Trip). Designing creative artworks.• Maintenance of effective database and follow up. Sending creative and artwork to all clients weekly. • Training and motivating staff. • Implementation of best practices and high level of hygiene. • Achieving benchmark in guest satisfaction and trip advisor reviews. Reply to all guest comments.• Achieving annual targets of the department.• Liaison with local area administration

Job Profile:• Manager In charge for four Restaurants and bar at Village Square- • Award winning Da luigi (Italian),• Masala (Indian),• Casa Sarita (Goan),• Village Café (All day dinning restaurant)• Prai Da Luis ( The light house bar) • Attaining quality standards for products and services.• Maintaining healthy guest relations.• Anticipating, identifying and meeting guest expectations. • Delivering a surprise and delight package to guests.• Acquisition of data and data analysis.• Maintaining profitability with minimum cost.• Meeting the forecasted target of annual budget.• Maintaining the standard service sequence.• Strict adherence to brand standards and policies.• Ensuring consistency in terms of food presentation and execution of service.• Maximum utilization of the available resources.• Displaying highest levels of training and motivation to achieve results.

• Attaining quality standards for products and services.• Maintaining healthy guest relations.• Anticipating, identifying and meeting guest expectations. • Delivering a surprise and delight package to guests.• Acquisition of data and data analysis.• Maintaining profitability with minimum cost. Achieving target of annual budget• Displaying highest levels of training and motivation to achieve results.• Maintaining the standard service sequence.• Strict adherence to brand standards and policies.• Ensuring consistency in terms of food presentation and execution of service.

Industrial Training