Manager Service
Resume:
VICKY NITISH DHOOKY
Male, ** years, Single, Date of birth 1988, From Mauritius
Sports City, Dubai, UAE
Direct Contact Number: +971-*********
Email: ***********@*****.***
*********@********.**
The capacity that I have for selling and managing people are my strengths and makes the company I work for a successful one. To date I have had the advantage of an immense work history that involved thorough experienced in the hospitality industry. A dynamic and self-motivated hospitality professional full of passion and urge to grow and with over 7 years of experience in food and beverage service operations with a strong educational background. I have been working in Brasserie Angelique restaurant at Etihad towers, Jumeirah, which was twice restaurant of the year and so more many awards in a leading of top 10 in trip advisor. Wine is one of my basic and i believe my passion as well in which also anticipates in my career. My knowledge in food and beverage and my interest in many different subjects have allowed me to be very close to my guests for a better quality of service as well as to accumulates their preferences. Due to my enthusiasm and dedication for my work, I heed ahead for a new opening of a new Restaurant in Dubai ( Ramusake )as Sommelier and throughout the hard work, accepting the challenge to Head Sommelier ( Wine and Sake )
Academic Qualification:
• WSET 1 and 2 in Wines
• WSET 3 in Sake
• Art of conversation
• Hennessy Academic discovery
• Star and colleague of the month
• Best recognized Trip Advisor
• Cambridge Certificate diploma
• Effective body Language
• Diploma in Hospitality
• Effective Communication Skill
• Basic health and hygiene
• Upselling technique
• Cashiering Micros / Quadranet system
• Opera system
• Build up Development by Naiade Training Academic
• Marlin English Language Test for Cruise Ship Staff for Cruise
• Atelier des Saveur Editions 2008
• Telephone Etiquette
Language spoken and written:
• English
• French
• Hindi
Professional Experience
9 Years working experience in well reputed hotels and Private Restaurant
Employment History
2016 till Now
Ramusake at Mahiki as Head Sommelier (Pre-Opening)
2013 -2016
Jumeirah at Etihad Towers as Bar Team leader & Outlet Sommelier
2007 -2013(opening of hotel)
Tamassa hotel as Bar Supervisor
2006-2007
Infinity Company as Telecommunication Chat Animator
2004-2005
Telfair hotel as Assistant chef de Rang
2005-2006
Norwegian Cruise line NCL as waiter
Main Duties and Accountabilities
To assist waiters, head waiters, Junior Sommelier for Training
Prepare reports on time in proper format
Tailoring each job to fit holder
Operate within budget and respect hotel policy
Safe guarding their health and welfare
Instant recognition of the brand
Product knowledge
Cashiering / Micros
Opera software
Up selling my products such as wines, sakes and events
Do daily training for a better service in terms of quality of products
Profit and Loss margin for the benefits of the company
Proper conversation with the guests for satisfaction as well as to improve for a better service
Reporting to Restaurant manager or Food and Beverage manager and General Manager
Inventory for wines, sakes every 10 days
Ordering Products such as Beverage in a proper budget margin
To encourage guests in a professional way to leave a comment for Trip Advisor
Wine menu engineering every 3 months
Excel in guest’s satisfaction
In charge of wines 970 wines around 70 countries
To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
To ensure that waiters are always correctly and smartly dressed, that they offer professional and
Courteous service to their customers.
To ensure that bars are clean and stocked with the stipulated
requirement
To ensure that staffs are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.
To ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
To ensure maximum security in all areas under your control and that staff are fully aware of the importance of key security.
To ensure that staffing levels are correct and to agreed standards and are not exceeded without prior consultation.
To ensure that company and statutory hygiene standards are maintained in all areas.
To ensure that reports and administration requirements are in time submitted.
To ensure that the Back of the House Department operates effectively and efficiently.
To ensure that fair discipline is affected.
To ensure that the causes of staff grievances are investigated and the appropriate action taken.
To ensure that regular stock takes are conducted.
To prepare and submit on the required format all information necessary for budgeting purposes, in time and accurately.
To ensure that an effective table reservation system is in operation.
To circulate throughout all restaurants, bars and maintaining a high profile with customers and staff.
To hold regular staff meetings.
To carry out or ensure that regular On-the-Job Training is taking place to agreed standards.
To work under high pressure and extreme stressful situations
Lunch and dinner table allocation according to costumer requests, specifications and statuses while taking in consideration
To establish guest relations and based on the same anticipating customer needs and expectations
REFERENCES
Eduardo Maia
General Manager Ramusake
*******@********.**
Stanislas de Boissieu
Group Operation Director MFMS
***********@*******.***
Nicolas Caupain
Restaurant and Bar Manager at the Hong Kong Jockey Club
*******.*.*******@****.***.**
Paolo Pivato
Restaurant Manager at Ramusake
*****.******@*****.***
Contact this candidate