Saravanan J

Mail-Id: ac4c7u@r.postjobfree.com

Cell: 0091-805-***-****

Objective

To work in a challenging atmosphere, where I can contribute to the growth of my Organization and improve my knowledge in this ever-growing field.

Summary

Since May 2005, have 9 years plus of extensive hands on experience of hotel management.

An experienced team lead and team player with excellent communication and interpersonal skills who has the ability to work independently under pressure.

Currently working as team player at National Hotels Compass ME.L.L.C.(U.A.E.) in Abu Dhabi

Diploma in Food & Beverage Production in 2005 from the Arasan Institute of Hotel Management, Trichy, India.

Experience

Abu Dhabi National Hotels Compass ME.L.L.C.(U.A.E.) in Abu Dhabi

F & B Captain (department of Food & Beverage Service)

(October 2012 –June 2017)

Responsibilities include

Undertake food and beverage related duties ensuring accuracy of transactions and the delivery of customer service is of the highest standard.

To continually work to ensure correct handling procedures to minimize china and glassware breakage and food waste.

Have the ability to work on a shift basis.

Maintaining proper stock of Food and beverage items.

Preparation of room quotations which were sent to different companies.

Preparation of function contract.

Preparation of function bills.

Preparation of Air Line Catering Invoices

HOTEL INNLAND INN in Chennai, India

Reception In charge.

(August 2011 - May 2012)

Responsibilities include

Ensure customer satisfaction and promote the company’s high level of service standards at all times

Display knowledge of the food menu, wine & liquor menu, ingredients in specialty drinks, employee handbook, restaurant layout and liquor laws

Must understand all aspects of the training manual and use as reference when necessary

Must listen and respond to customer complaints (acknowledge, apologize, act)

Must maintain proper restaurant policies/procedures and dress code at all times

Ensure entire bar area, including bar top, floors, tables, and stools are clean and free of clutter at all times

Perform stocking duties and inventory maintenance before, during, and after every shift

Must work well individually and as part of a team

Required to work weekends & weeknights and on occasion be available to cover shifts

Must handle cash, be familiar with credit/debit card procedures, and be responsible for large sums of money at times

Make a constant effort to become familiar with regular customers (i.e. season ticket holders etc.) and how to meet their needs

Must attend and participate in all training sessions and staff meetings throughout the season

Display knowledge of the food menu, wine & liquor menu, ingredients in specialty drinks, employee handbook, layout of the restaurant 200 level, and liquor laws

Must be courteous, pleasant, and well groomed at all times

Must carry out all other duties as delegated by the Restaurant Coordinator or F&B Supervisor

Deal with any customers who have consumed too much alcohol. Practice Smart Serve

Checking identification before serving customers

HOTEL MARINA INN (Group of Hotel NESTINN) in Chennai, India

Captain (department of Bar).

(August2010 - July 2011)

Responsibilities include

To welcome and seat diners, advising each on their choice of food and wine and taking their order

To organize the layout of the dining room to create a warm and welcoming atmosphere

To co-ordinate with the kitchen

To ensure that his or her team offers the highest level of service in the welcome it extends to its customers and the way its serves their meals

To organize and manage their team: organizing their work and training new staff members recruited

To ensure that customers are satisfied with the service they receive

To promote customer loyalty through the quality of service provided

To ensure health and safety rules are complied with

To manage stocks

To ensure the continuity of the equipment supplied for his or her use

HOTEL NESTINN in Chennai, India

Bar Assistant (department of Bar)

(October2007 - July2010).

Appraisal: Joined as Senior Steward promotes as Bar Assistant

Responsibilities include

Be a host and communicate with guests

Organise the restaurant team: their tasks, schedules and information meetings

Assist the Restaurant Manager in staff management: recruitment, training, evaluation and promotion

Monitor customer service levels

Ensure the quality of service and service provision

Take full responsibility for the Restaurant during allocated shifts

Maximise restaurant occupancy

Organise of the restaurant team

Increase restaurant sales

Senior Steward (department of Food & Beverage Service)

(December 2005 - September 2007).

Responsibilities include

Ensures that the restaurants are properly cleaned at the end of each meal period, & according to the schedule & company standards.

Provides prompt, attentive & courteous assistance & help to waiters & junior waiters.

Assists restaurant staff in maintaining the side stations clean & organized during meal periods

Experience in handling an oval tray holding clean/soiled restaurant equipment.

Helps ensure that all restaurant equipment & materials are in good working order, condition & are kept secure.

Assists the management in collecting & storing of all supplies & sundries.

Strives to minimize breakage & wastage, & follows proper procedure when disposing of garbage - Follows company guidelines regarding uniform, personal grooming & hygiene.

Helps maintain the sanitation of the restaurants at all times, in accordance with USPH / FDA and SEMS rules and regulations.

Follows guidelines relating to the correct use, sanitation & maintenance of all restaurant equipment.

Effectively communicates any problem, challenges, complaints or service difficulties/feedback immediately to the waiter in charge of the assigned section.

Performs other related duties assigned by the immediate Supervisor on duty.

Must be familiar with the Safety and Environmental Protection policy and SEMS; carry out the policies and procedures appropriate for his/her position.

Perform other duties as assigned.

HOTEL DOLPHIN in Vishakhapatnam, India

Trainee (department of Food & Beverage Production)

(May 2005-Octomber 2005)

Responsibilities include

Has a thorough knowledge of the menu, all equipments – crockery glassware and cutlery, used in the restaurant.

Knows the various napkin folds used in the restaurant and how to set up a table and re-set a table after use.

Take order faster and correctly.

Inspect dining and serving areas to ensure cleanliness and proper set-up.

Skills

Operating Systems

MS-Dos, Windows 7, NT, XP, 95, 98, & ME

Official packages

Ms Office

Personal Details

Date of Birth

March 14, 1986

Age

31

Marital Status

Married

Nationality

Indian

Languages

English (Read, Write, Speak)

Tamil (Read, Write, Speak)

Hindi (Speak)

Telugu (Speak)

Malayalam (Speak)

Passport Number

J5230393

Expiry Date: 24-05-2021

Education

Arasan Institute of Hotel Management & Technology in Trichy, India

DHMCT (Diploma in Food & Beverage Production) with Distinction

Year: 2004-2005(Regular)

E.R.Higher Secondary School in Trichy, India

HSC with 71%

Year: 2004

SSLC with 75%

Year: 2002

Interests

Hearing music, Carrom

References

References can be provided on request.

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