restaurant captain

C.S.S VIHARI

MOBILE: +971-*********

EMAIL:**********@*****.***

CAREER OBJECTIVE :

Seeking a deserving profile in the hospitality sector where I can share my extensive experience and innovative hospitality skills and contribute to the growth of the company. My experience in taking initiatives, accepting responsibilities, making snap decisions that put the customer first, and working with a team will allow me to thrive in such an environment.

PROFESSIONAL PROFILE :

Possess well-developed conceptual, communication and creative skills.

Maintain good guest relationships.

Skill in exercising initiative, judgment, and decision making in solving problems and meeting organizational objectives.

Equipped people skills and communicate openly with the management and staff.

PROFESSIONAL EXPERIENCE :

TEAM LEADER 1YEARS AND 5 MONTHS

NOMAD (INTERNATIONAL CUISINE)

JUMEIRAH CREEK SIDE HOTEL

Dubai, U.A.E.

Job Description:

Assisting the Restaurant Manager in achieving the daily targets.

Updating duty roasters and checking manning and managing allocations.

Conduct daily briefings and trainings.

Colleague’s performance appraisals and Individual development.

Ensure opening and closing the Restaurant standards and cashiering.

Operating daily opening and closing checklists and HACCP records.

Handling complaints & Provide a courteous, professional, efficient, flexible and personalized service at all times.

WAITER 2 CONTRACTS

NOREGIAN CRUISE LINE,MIAMI FL

MIAMI FL, USA

Job Description:

Provide the first impression with the smile and welcome the guests.

Opportunity to upsell the Food & Beverage to the guests.

Actively engaging and maintain a team work.

Offering suggestive selling techniques (Daily Specials,Cocktails,Appetizers,Desserts)

Posting the order in Point Of Sales (MICROS)

Checking the feedback and engage with the guests.

Offering bid farewell and invite them again.

CONTRACT OF 9 MONTHS INCLUDES SPECIALTY RESTAURANTS, MAIN DINNIG ROOM & BANQUETS.

INDUSTRIAL TRAINING:

ITC Windsor Manor, Bangalore Duration: 6 Months

Food and beverage department: My responsibilities include the following.

Welcoming and seating customers

Describing menu and drinks

Setting & clearing tables

Taking and relaying orders

Serving food and drinks

Handling banquets

Food Production (kitchen) Department:

Underwent food production training in core departments like Continental, Chinese, Indian, and Garde manger.

Counter Attendant: Attended sandwich, pasta, grill counters.

Urvasi Residency, Hyderabad Duration: 6 Months

Actively participated in the Front office Department.

Attended the Food Production Department.

Cross-trained in other outlets, such as Fine Dining, Events, Bar.

Learning to establish a good relationship with the guest.

Understanding administration activities.

ODC (Outdoor Catering)

Attended outdoor catering in hotels like Taj, Marriot, Ista, Westin, Novotel and also private parties and functions.

EDUCATION QUALIFICATION

3 years Bachelor of Science (C&HA) from Merit Swiss Asian School of Hotel Management during the years 2010-2013

Diploma in American Hotel & Lodging Association during the years 2010-2013

Certificate Course in Cookery (CCC) from Culinary Academy of India during the years 2008-2009

3 Months of Global Hospitality Skill Development Program (GHSDP) during the year 2014.

Passed high school from AP state board in the year 2006.

SKILLS :

Proficient in Micros and Symphony Systems.

Effective Communication Skills.

MS Office, Power Point, Excel, Word

Management

Problem Solving

PERSONAL INFORMATION :

Marital Status : single

Date of Birth : july 16,1990

Nationality : Indian

Language known : English, Hindi, Telugu and Tamil

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