Customer Service Hotel Management
Resume:
PROFESSIONAL EXPERIENCE
SATYAJIT BARIK
HOTEL MANANGEMENT PROFESSIONAL
INDoS No.23Z2008
Hotel Management Operation Management Customer Service CONTACT
Puri po - jhadling - Odisha
(India)
****************@*****.***
A highly experienced and competent Hotel Management professional with over 11+ years of experience in Operation Management, Food and Beverages, Customer service and People management.
Presently associated with Regent Seven Seas Cruiseline.
Proven capability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements.
Extensive experience in serving dining guests for lunch and dinner shifts, as well asprivate parties and catering events, in a fast-paced and popular fine dining settings. Specialized in handling buffets, banquets & bar operations.
Proficiency in experimenting with new combinations of food products, cuisines and recipes to bring out more innovative serving skills
Rich knowledge of budgeting, procurement, menus & prices, understanding of hygiene & health, safety regulations, developments in food nutrition, technology& methods.
Pays major attention to reducing the food costs, providing outstanding customer service, maintaining the highest quality of food served and working closely with all colleagues.
Has extensive knowledge of security and health and safety including fire and emergency procedures and crowd management.
Proficient in menu planning, operations management & maintenance of a hygienic environment.
Ensures high-end services to guests so that they remain regular patrons of the Restaurant /Hotel and also prompts them to refer their family, friends & business associates to the hotel.
Regent Seven Seas Cruiseline
Asst. Waiter- October 2023 - Present
Offer and refill water, bread, butter, and beverages.
Transport food from the galley to the respective section and return dirty trays according to USPH andbreakage prevention standards.
Maintain clean and orderly tables.
Set up, organize and clean assigned station according to USPH standards
Offer condiments and fresh pepper.
Possess full knowledge of the menu.
Possess ability to describe and serve food selection from the buffet.
Assist with embarkation, debarkation and luggage handling duties when required.
Perform Room Service duties when requested by supervisors.
Handle all ship equipment with care and report any faulty/broken equipment.
Perform general cleaning and maintenance according to U.S.P.H. standards.
Assist management with coaching and introduction of new personnel.
Participate in a training program to develop skills and to prepare for future promotion.
Project a favorable image of the company, promote its aims and objectives, and foster and enhance publicrecognition and acceptance of all its areas and endeavors.
Be aware of all events and activities on the ship.
Achieve the primary objectives of the position and comply with the above- mentioned accountabilities in atimely and efficient manner in accordance with SSSL policies.
Possess full knowledge of current U.S.P.H rules and regulations and maintain U.S.P.H standards at all times.
Ensure that the assigned location is up to U.S.P.H. standards. CORE
COMPETENCIES
Professional Skills
Reception
Dining Room and Bar
Management
Accounting
Food & Beverage Operations
Service Industry Laws & Ethics
Management
Guest Relations
Purchase & Inventory
Event Planning
Cost Management
Leadership
House Keeping
Staffing and Training
Staff welfare
Team Management
PROFESSIONAL PROFILE
Ministry of Crab - Mumbai
Senior Server - March 2022 – January 2023
Training and supervising restaurant servers to give high standards of service in terms of time, quality, and personalization.
Supervising and managing the assigned station to ensure a smooth service during operation.
Inspecting table layouts in the station ensuring that they meet the standards set and checking to ensure the serviceability of equipment and furniture.
Taking food and beverage orders correctly, serving guests on timely manner and motivating team to meet restaurant budgets.
Estimating future needs for goods, kitchen utensils, cleaning products and ensuring compliance with sanitation and safety regulations.
Managing restaurant’s good image and suggesting ways to improve it.
Controlling operational costs and identify measures to cut waste.
Creating detailed reports on weekly, monthly and annual revenues and expenses.
Promoting the brand in the local community through word-of-mouth and restaurantevents.
Recommending ways to reach a broader audience (e. g. discounts and social media ads)
Training new and current employees on proper customer service practices.
Implementing policies and protocols that will maintain future restaurant operations.
Monitoring stock movement to achieve optimum food cost, kitchen standards andoverall objectives.
P.F. Chang’s M H - Alshaya Dubai-
UAEServer - April 2017 - August 2020
Escorted customers to their tables and ensured they were settled comfortably and presented Menu brochure for selection of food and drinks.
Explained the preparation cooking methods and ingredients of various menu items.
Assisted with cleaning and maintained the dining area, including setting up tables, refilled condiments, and restocked supplies.
Presented the menu to customers, answered queries and made suggestions if necessary. Informed patrons the restaurant’s daily specials.
Took orders from customers for food and beverages, wrote down or memorized the orders; and entered them into the computer for transmitting the information to the kitchen staff.
Engaged with guests in friendly and professional manner and performed cashier functions and settled the bills.
Indigo Restaurant - Mumbai – India
Training Supervisor- August 2016 - March 2017
Designed and implemented training programs for new employees, as well as ongoing training and development programs for existing employees.
Conducted training sessions and workshops for new and existing employees on topics such as customer service, food safety, and menu knowledge.
Provided feedback and coaching to employees to help them improve their performance and develop new skills.
Maintained accurate records of all training sessions and employee progress to ensure that all employees received the necessary training.
Collaborated closely with other departments, such as human resources and operations, to ensure that training programs were aligned with company goals and objectives.
Stayed abreast with industry trends and best practices and ensured that training programs were effective and relevant.
Yauatcha Byhakssan Restaurant - Mumbai - India
Waiter – January 2015 - August 2016
Greeted and escorted customers to their tables and presented menu and provided detailed information when asked (e.g. about portions, ingredients etc.)
Prepared tables by setting up linens, silverware and glasses and informed customers about the day’s special.
Took accurate food and drinks orders, using a POS ordering software, order slips or by memorization
Checked customers’ IDs to ensured they meet minimum age requirements for consumption of alcoholic beverages
Checked dishes and kitchenware for cleanliness and presentation and reported any problems
Met with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e. g. parties)
PREVIOUS EXPERIENCE
SEAFARER CERTIFICATION
COMPUTER SKILLS
EDUCATION
. Royal China, Mumbai, India -Waiter - December 2013 – January 2015 Mayfair Hotels & Resorts, Bhubaneswar, India - Waiter - September 2011- May 2013 Ramee Hotels, Bangalore, India - Industrial Trainee - October 2010 – January 2011 Satyajit Barik - INDoS No. 23ZM2008
C. V. Raman College of Engineering –
Bidyanagar, Mahura, Janla, Bhubaneswar-Odisha - India Certificate of proficiency in Security Training for Seafarers with Designated Security Duties. Certificate No.30200466212300210.
Certificate of proficiency in Personal Survival Technique, Fire Prevention & Fire Fighting, Elementary First Aid and Personal Safety and Social Responsibilities. Certificate No.3020046101230052.
Completed Micro Training.
Completed First Aid & Firefighting training.
Completed Module in Essentials of Basic Food and Safety Training. Got many Guest Appreciations in Trip advisor and in Guest Feedback. Operating System : Windows 10 & 11
Applications: MS Office - (Excel, Word, Outlook).
Hands on experience: Micros and showman pos - Internet & Computer Application and its use to enhance productivity.
UNIQUE INSTITUTE OF HOTEL MANAGEMENT CATERING TECHNLOLOGY BHUBANESWAR, ODISHA- INDIA
Diploma in Hotel Management and Catering - 2009-2012 PERSONAL INFORMATION
DATE OF BIRTH: 6TH JULY, 1993 ■ NATIONALITY: INDIAN
■ MARITL STATUS:BACHELOR ■ PASSPORT NO: Y5471601
■LANGUAGES KNOWN: ENGLISH HINDI ORIYA MARATHI, BENGALI
■ADDRESS: C/o- BISWAJIT BARIK, PURI PO-JHADLING PIN-753109 – ODISHA – INDIA
I
R E F E RE N C E S P R O V I D E D ON R E Q U E S T ACHIEVEMENTS
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