SUMMARY

. Results-driven & motivated customer service enthusiast with extensive training in hospitality principles in high –pressure, fast- paced environments. Ethical professional skilled in creative problem solving, training and developing customer-leading team and promoting brand Loyalty. Detail Oriented with exceptional instincts for meeting high expectations and delivering service standard .Dually talented stage producer and actor with contagious love of the arts. SKILLS & ACHIEVEMENTS

• Travel port Galileo GDS Basic and advance course.

• Sakura (model employee of the year 2018) 360

mallBranch, Kuwait

• Outstanding Performance in Achieving the Budget

Outstanding Performance in selling privilege club cards and brand products.

Awards

• Certified as a branch brand ambassador of

Frankfinninstitute of Air Hostess training.

• Certified as Star employee of the

Gourmania internationals

,Kuwait

• Hospitality

• Multi-tasking

• Customer Service

• Guest satisfaction

• Office Administration

• Vernacular Knowledge - English, Hindi,

Tamil, Malayalam and elementary Arabic.

• Computer Proficiency – Microsoft

Suite,Micros,POS

EXPERIENCE

Food & Beverage supervisor SVN Health club and resort@ Kuwait September 08-2022 – Present

• Open and close the restaurant

• Train and mentor new staff members

• Schedule shifts and assign table sections to wait staff

• Resolve customer questions and complaints professionally

• Conduct payroll activities accurately and on time DIVYA VIJOY

Email : ad3jjs@r.postjobfree.com

Contact : +965-********

Whatsapp : +965-********

• Ensure the restaurant follows health and safety regulations

• Place orders for ingredients, utensils and equipment as stock is depleted or damaged

• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. ™

• Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures

• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

• Work with Corporate office staff for efficient provisioning and purchasing of supplies.

• Supervise portion control and quantities of preparation to minimize waste. ™

• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

• Source better deals on resources and equipment as needed

• Record all income and expenses, make sure cash registers are balanced at the end of every shift Restaurant Supervisor

@ Gastronomica General trading Co .WLL / Cocoa Room, Kuwait. 22/10/2020- AUGUST 08-2022

• Supervise FOH employees and their appearance, handles scheduling, enforcing policies, procedures & standards.

• Supervise the execution of and overseas all FOH Operations, Ensuring all standards of quality of service are met.

• Support training, monitoring and assigning duties for all subordinate staff.

• Maintain guest relations and ensuring customer satisfaction.

• Handling guest complaints and concerns.

• Handling the store and responsible for restaurant stock rotation and inventory.

• Maintain restaurant hygiene and standards as per Kuwait Govt. Laws.

• Keep a transparent easily accessible style of work ethics.

• Execute any other related tasks assigned by the management or management representative.

• Assist the company in relative activities as and when needed.

• Assist the managers and Back of the House in fullest and ensure smooth functioning of the restaurant.

• Take orders, serves food and drinks, answer inquiries about the menu and complies with the wishes of the guests, as well assuggestively selling food and drinks.

• Reports to Restaurant Manager.

Restaurant Captain, Sakura Japanese Restaurant – Gourmania Internationals, Kuwait, 11/01/2016 -28/09/2020

• Greeting, seating & presenting the menu, Thanking guest while departing from the restaurant.

• Collecting guest comments and resolving guest complaints.

• Reporting Daily operational reports and Incident reports to the Manager.

• Assisting Restaurantmanager in Organizing, planning and implementing strategy.

• Oversee the day to day Operations of the Restaurant & all its aspects.

• Taking leadership and guiding the team members.

• Monitoring store performance and ensuring operational standards.

• Controlling the stationery/General store and all other expenses which is related to the front of the house or service department.

• Home delivery (Talabat, Carriage, Cravez ) - Allocating drivers as per the orders locations.

• Telemarketing –Accepting & Confirming the customer orders and Comments.

• Following up and maintaining the company Documents Such as Staff Health card,civil id &Licenses,Preparing report

,Daily operational Check list –SOE Inventory list,Supervisor Check list,Bar check list,Restaurant Hygiene check list, Staff Grooming check list, Service standard check list etc..

• Cashier cum Telephone operator.

• Server cum Host

• Restaurant Admin cum Restaurant In charge.

Receptionist cum Telephone operator (Security Department )- South Indian Bank Head Office, Kerala,India- June 2012 to July-2014

• Provides administrative support to ensure efficient operation of office.

• Answers phone calls, schedules meetings and supports visitors.

• Carries out administrative duties such as filing, typing, copying, binding, scanning etc.

• Completes operational requirements by scheduling and assigning administrative proj ects and expediting work results.

• Makes travel arrangements for senior staff such as booking flights, cars, and hotel or rest aurant reservations.

• Exhibits polite and professional communication via phone, e -mail, and mail.Supports team by performing tasks related to organization and strong communication.

• Ensures operation of equipment by completing preventive maintenance requirements, calling for repairs, maintaining equipment inventories and evalu ating new equipment and techniques.

• Provides information by answering questions and requests.

• Maintains supplies inventory by checking stock to determine inventory level, anticipating needed supplies, placing and expediting orders for supplies.

• Contributes to team effort by accomplishing related results as needed. EDUCATION & TRAINING

• 2009-10th: Secondary School - Holy family girls' high school, Ernakulam, Kerala, India. 2010-12th: higher secondary 11th &12th Lisieux Bhavan College, Thrissur, Kerala India

• 2012(1year ): Level Five Diploma in Hospitality, Travel and customer service management Through Frank Finn institute of Air Hostess in India.

• 2012 (1 year): Travel port Galileo GDS Basic & Advance Course-Frank Finn Air hostess training institute in India . PERSONAL INFORMATION

Nationality: Indian

Passport no: M9218715

Declaration:

I hereby declare that all the above mentioned information are true and correct to the best of the knowledge and believe. Name: DIVYA VIJOY

Date: 25/01/2024

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