M O H A M M E D F A R H A N
Earls Regency Hotel -Kandy -Sri Lanka
Email : email@example.com
Date of birth – 22th October 1982
Expanding knowledge and experience and work with the most dynamic and great company. To secure a position, develop and maintain with a dynamic organization that provide challenge and opportunities for growth enhancement and satisfaction. Ambitious to apply my skills and abilities in related fields, willing to learn new things and constantly to improve myself for the benefit of the organization, to make me more valuable to myself, organization and my nation.
I am a team player with a positive disposition that copes well under pressure. I thrive on challenges and have the confidence and ability to adapt and achieve desired results.
I am a hard worker, intelligent and have strong skills. I would like to further my career and am willing to undertake the training and development necessary to increase my skill base.
Oversee all restaurant operations to make sure that restaurants run smoothly. Train and supervise restaurant staff, make sure compliance with food health and safety regulations, and resolve customer complaints experiences.
AL SAFWA ROYAL ORCHID HOTEL
FROM-22-JUNE-2013 TO 22-JUNE-2019
Duties and Responsibilities
Oversee all front and back of the house restaurant operations
Ensure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionally
Maintain quality control for all food served
Analyse staff evaluations and feedback to improve the customer’s experience
Project future needs for goods, kitchen supplies, and cleaning products; order accordingly
Oversee health code compliance and sanitation standards
Seek ways to cut waste and decrease operational costs
Generate weekly, monthly, and annual reports
Train new employees and provide ongoing training for all staff
Attend quarterly P&L meetings
with the company's corporate social responsibility programmes.
ZAM ZAM PULLMAN GRANT SUITES
FROM 12TH-JULY-2010 TO 11TH-JULY-2012
Duties and Responsibilities
Always greet and welcome guests promptly in a warm and friendly manner.
Always thank and give fond farewell to guests conveying anticipation for their next visit.
Assist guest with table reservation.
Assist guest while seating.
Make sure guest are serviced within specified time.
Have a good knowledge of menu and presentation standards.
Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.
Answer any questions regarding menu and assist with menu selections.
Anticipate any unexpected guest need and reacts promptly and tactfully.
Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.
Serve food courses and beverages to guests.
Set tables according to type of event and service standards.
Record transaction / orders in Point of Sales systems at the time of order.
Communicate with the kitchen regarding any menu questions, the length of wait and product availability.
Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
Check with guests to ensure satisfaction with each food course and beverages.
Clearing, collecting and returning food and beverage items to proper area.
Maintain cleanliness of work areas, china, glass, etc. throughout the shift.
Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.
Present accurate final bill to guest and process payment.
Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.
Make sure that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.
Make sure that hotel brand standards and SOP's are consistently implemented.
Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.
Completes the daily responsibilities that are set for each individual shift.
Complete closing duties, including restocking items, turning off lights, etc.
Conducts monthly inventory checks on all operating equipment and supplies.
Take an active role in coaching and developing junior staff.
Any other duties related to food and beverage service assigned by the manager.
with the company's corporate social responsibility programmes.\
THE EARL, S REGENCY MANAGED BY AITKEN SPENCE
FROM 12TH-JANUARY-2004 TO 14TH-AUGUST-2009
Duties and Responsibilities
Greet and escort customers to their tables
Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
Prepare tables by setting up linens, silverware and glasses
Inform customers about the day’s specials
Offer menu recommendations upon request
Up-sell additional products when appropriate
Take accurate food and drinks orders, using a POS ordering software, order slips or by memorization
Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages
Communicate order details to the Kitchen Staff
Serve food and drink orders
Check dishes and kitchenware for cleanliness and presentation and report any problems
Arrange table settings and maintain a tidy dining area
Deliver checks and collect bill payments
Carry dirty plates, glasses and silverware to kitchen for cleaning
Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)
Follow all relevant health department regulations
Provide excellent customer service to guests
G.c.e O/L (commerce) 1996/968Ajmeer national school Sri Lanka
Food & Beverage Training Programmed by Ceylon hotel school 2000
NAITA Food & Beverage Training Programmed.
Nationality: Sri Lankan Date of Birth: Aug-22-1982 Visa Status: Citizen
Languages: English, Hindi, Arabic. Malayalam. Sinhala. Tamil.
Scalar System of operation
PDA & Opera