Industrial Training Service

CURRICULUM VITAE

PERSONAL DETAILS SHIVAM SINGH

Residential Address : B-1/42, KIRAN GARDEN, UTTAM NAGAR, NEW DELHI

Mobile : 085********

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

Skype : *******************@*****.***

Date of Birth : 30 OCT 1994

CAREER OBJECTIVE- Seeking responsible and challenging management position in Hospitality with leading organisation where my working skills can be valuable application and utilization of my opportunity for advancement of the organisation.

AREA OF INTEREST - Hospitality

ACADEMIC ACHIEVEMENTS

Bachelor of Science in Hotel Management from GALGOTIAS UNIVERSITY, Gr. NOIDA

• Higher Secondary Examination from CHT R INTER COLLEGE, INDIA

• Secondary Examination from SHISHU SHIKSHA NIKETAN, INDIA

CAREER ACHIEVEMENTS

Food and Beverage (F&B Associate)

Worked as F&B Associate in RADISSON BLU MBD Hotel, Noida sector 18.

(From January 04, 2016 to Jan, 2017)

Worked as F&B Associate in THE BRISTOL HOTEL, Gurgaon

(From March 2017 to December 2017)

Worked as F&B Associate in SHOW SHHA Indian Restaurant in Juffair ( Bahrain)

( From Jan,2018 To Jan,2019)

Responsibilities

Ensure all opening and closing procedures are carried out accordance within OCH&S standards.

Ensure the operations on the basis of Standards of liquor license and Food license.

Best utilization of up selling technique to maximize restaurant occupancy.

Dealing with group reservation and functions.

Proper Complain handling regarding guest and staff.

Restaurants:

Checking the stationery, beverages and making the store requisition as per require.

Restaurant, table and side station setup.

Assist in buffet setup, Greet and seat the guest and service of foods, maintain the ambience of the restaurant.

Handling Guest satisfaction feedback, complain and Taking reservation.

Industrial Training from The UPPAL-AN ECOTEL HOTEL, DELHI (5 Star Hotel).

(From July 2014 to December 2014DELHI, INDIA)

Website: http://www.uppalhotels.com/ecotel.htm

Food & Beverage Service

Bar

Bar setup, making the mise-en-place, glasses setup according to operation requirements, wiping.

Store setup, stock inventory, making cocktails, and mock tails.

Up selling technique for the beverage available in bar.

Banquets

Different style of banquet setup.

Actively participated in setup, service and clearance of different parties in banquets.

Handling high tea.

Handling guest complaints.

Handling social party, conference, board meeting.

Buffet setup.

Reference Available on Request

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