Service Customer

CURRICULUM -VITAE

ARGHYA HAZRA

Address: Jhikira Dakshin Sarkhel Para, P.O Jhikira, Howrah, West Bengal, India, Pin No 711 401

Hand Held: +971-**-***-****

Email: *****.******@*****.**

Skype id: arghya.hazra1

Area of Interest: Food & Beverage Service

Passport Details:

Passport No: K6856553

Date of Issue: 11th of April, 2013

Date of Expiry: 10th April, 2023

Place of issue: Kolkata, West Bengal, India

Career Objective

An energetic, talented and self motivated professional with a real passion in delivering a quality service to the guest and maintaining excellent relationships with them to encourage repeat business. Having a proven track record of running successful operations that can grow the business, cut costs and at the same time maximize the profits.

Looking forward to work with an esteemed organization with an objective to utilize my professional skills and experience and get an opportunity to learn and grow with the organization to develop an enviable career profile.

Educational History

Nalanda Institute of Advanced Studies Kolkata, India. 2010-2013, BSCHMCTT

West Bengal Board in the year 2010 Passed Higher Secondary School Certificate Examination (Intermediate)

West Bengal Board in the year 2008 Passed Secondary School Certificate Examination (Matriculation)

Professional Experience

1.The Westin Dubai Mina Seyahi Beach Resort & Marina Dubai, United Arab Emirates (Marriott Hotels & Resorts Worldwide Inc.),

F&B Associates (Bussola Restaurant) January 03, 2016 – Till date

Duties and Responsibilities:

Maintain a high customer service focus by approaching any job with the guest always in mind.

Delivering high-value services to upscale guests for exalting their satisfaction level.

Interacting with the guests for quick resolution of their problems and providing high quality services to achieve customer delight.

Handle guest complaints and maintain good public relations.

To maintain a high team focus by showing co-operation and support to achieve the goals of the organization.

Managing the operations according to the standard operating procedures of the organization.

To control the usage of food and beverage equipments and items.

Supervise and coordinate assigned shift; pre meal meeting conducted with the staff daily.

Handle all inventories directly involved with the operations.

Facilitate weekly training of the staff to maintain a good service standard.

Communicating with the kitchen staff to ensure efficient food service.

Ability to create a great atmosphere and be an inspirational host.

2.Le Meridien Mina Seyahi Beach Resort & Marina Dubai, United Arab Emirates (Marriott Hotels & Resorts Worldwide Inc.),

Waiter September 21, 2014 – January02, 2016

Roles & Responsibilities:

To greet & seats guest before serving them.

To offer beverages & appetizer menu to the guest. Then places the order of drinks & appetizer.

Taking & delivering food orders. Discuss the daily special dish as well as the restaurant regular menu.

After the meal has been delivered, to pay the attention to the needs of table. Refilling the water glass & offer them required items or accompaniment at the time of need.

To offer the finger bowls & take dessert order.

To give check to the guest when they ask.

To set the pickup counter with all misaplace before lunch, dinner & breakfast.

To check all side stations in the restaurant with all service gears & cutleries. Along with the accompaniments.

TO do the proper set up in the restaurant after completing of dinner, breakfast & lunch.

To check all the plates & cutleries before taking to the restaurant.

Make the total sales reports of all the outlets in hotel at the

End of shift.

1. Le Meridien Resort & Convention Centre Kochi, India (Marriott Hotels & Resorts Worldwide Inc.),

Guest Service Associate (F&B) May 02, 2012 – Jun 02, 2014

Roles & Responsibilities:

To greet & seats guest before serving them

Taking & delivering food orders. Discuss the daily special dish as well as the restaurant regular menu

After the meal has been delivered, to pay the attention to the needs of table. Refilling the water glass & offer them required items or accompaniment at the time of need.

To give check to the guest when they ask.

To do the proper set up in the restaurant after completing of dinner, breakfast & lunch.

To check all the plates & cutleries before taking to the restaurant.

To requested the store items for room service & restaurant.

To make sure guests receives the service needed.

To rectify guest problems either inform to the manager.

Check with guest to ensure that they are enjoying their meals & take any action to solve any problem

To make sure that all my juniors are in proper uniform & correct time.

Providing proper training to new comers & industrial trainee.

To do the inventory of all crockery, cutleries& glassware’s at the end of the month.

Proper closing of the restaurant at end of shift.

UNDERGONE INDUSTRIAL TRAINING AT VIVANTA BY TAJ-MALABAR, COCHIN, KERALA, INDIA

Duration: Oct24, 2011-Feb19, 12.

1.As a trainee, I have to learn about the basic thing of each & every departments of the hotel.

2. To maintain my log book with daily learning.

3.To listen my superior, what he is teaching& follows what he ordered.

4.As I was in service dept. I worked in pool bar & seafood restaurant. There I was allocated to serve the snacks along with their accompaniments.

5.I also worked as a pickup man as per the ordered.

6.Giving turn down service.

Computer Skills

Good Knowledge of M.S. Office and Internet.

Sound knowledge of Micros System and Opera.

Key Skills

Strong motivational and influential people skills

Excellent communication and strong guest service skills

An eye for detail and an ability to drive consistent brand standards

Experience of managing people and driving business performance

Relevant knowledge of food and beverage

Ability to deal calmly with challenging situation and be an inspirational host

Personal Details

Date of birth 05-10-1993

Nationality Indian

Marital Status Single

Language Known Hindi & English

Hobbies Listening to music & singing

Strength Self-confident & Responsible, Excellent catching power

Reference

Reference 1:

Name – Mr. Yogesh Prakash

Post – RESTAURANT MANAGER (BUSSOLA)

Organization – WESTIN MINA SEYAHI BEACH RESORT & MARINA,DUBAI,UAE

Phone – +971-**-***-****

Email – ******.*******@******.***

Reference 2:

Name – Mr. Partha Roy

Post – Supervisor-Food and Beverage

Organization – WESTIN MINA SEYAHI BEACH RESORT & MARINA,DUBAI,UAE

Phone – +971 – 50 294 5516

Email –

Declaration

I hereby declare that all the above furnished information is true to the best of my knowledge.

DATE:

PLACE:

(Arghya Hazra)

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