Service Assistant

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Sunil S. Kunder

***, **** ********* - ******* ** M9A 3J9

*-**** *****:*******@*******.***

HIGHLIGHTS OF QUALIFICATIONS

• 5 years + of Hotels & Restaurant Experience’s with polished professionalism in Canada, and United States (Disney cruise line).

• Strong communication and interpersonal skills in specialty restaurants with high steps of service.

• Excellent Knowledge of Food & Wine, Food Cost awareness & inventory control.

• Excellent in Fluency of English along with Spanish in moderate level skills.

• Committed high level of customer service quality with Positive attitude, team player, and dedicated on own or in teams, willingness to developed teams or self, with other departments and represented needs of team.

• Knowledge of computerized spreadsheet, Excel, Carter-flex, Power point and word processing system and Microsoft – Point of Sale & MS office programs.

• Complied with hotel security, fire regulations and health and safety legislation and standards as established by hospitality department.

• Believe in values in life, Teamwork, Honesty, Fun, Integrity, Customer Focus, success and Standards. PROFESSIONAL EXPERIENCE

Amazon Fulfillment Brampton Warehouse

Presently working as Full time associate in YYZ4 since 2020 April 21. Performing with great ability of Rebining, Induction and packing and water spider assignments to reach out all the customers requirements in fast pace and looking forward to growing in the business and becoming part of new era to build.

Understanding the business and routine of staffing and labor and quality on top of quantity to preserve best experience possible for the buyers on Amazon market.

Fairmont Royal York, Toronto,ON. August 2016- Present Server, In Room Dining.

Providing excellent service to our in house guests and members in high quality standard . Enhancing all guests day to day stay in Fairmont Royal York to give them elegant and home feeling. Working in fast pace by keeping all our standards and steps of service in tact. Being accessible at all times to ensure additional requests. Following all steps and regulations in routine assignments and Fairmont standards. Advising supervisors and managers of compliments and complaints immediately . Leading an example as trainer to new hires and regular colleagues . Encourage,motivate companies values and beliefs.

Delivering time management service by keeping due time in service. PAGE 4

French service Server, Toronto Club. March,2016-

present

• Reporting "Maitre d" before and after for service and for set up operation.

• Following steps and standard of services carried and believed by the Toronto club .

• Advising supervisor of any occurrences which may impede in operational efficiency .

• Presenting menus,Serving lunch and diner menu in French classical style platter to plate.

• Take and serve all beverage items and cocktails to our guests.

• Completing side jobs before and after service operation.

• Focusing on Exceeding members expectations in day to day service activities.

• Main goal to provide excellent overall dining experiences to our members.

• Anticipating members likes and dislikes and keeping attention to details.

• Cooperating with service and kitchen staff to achieve daily goals. Server, Royal Canadian Military Institute. May,2014 - present

• Assisting "Maitre d"with all needs of operation for opening and closing

• Cooperating with servers and kitchen for successful guest service satisfaction

• Ownership for closing and next meal set ups with standard practice

• Performing Services in Fine Restaurant and main dining rooms during operations

• Responsibly explaining menu items and wine selections and addressing guests’ questions

• Addressing members with their name and ranks and providing excellent services.

• Respecting club cultures and tradition in mind to delivering standards and steps of services Banquet Supervisor, Radisson Plaza. 2013-February 2014

• Managed Banquet Meetings, Events of all Weddings and Corporates with maintaining standards of Hotel.

• Scheduled and coordinated shifts and fast paced food & beverage operations managed employees and services.

• Delivered all times friendly presence on floor in F&B areas with empathies on bar & Restaurants

• Managed, Observed cost of labor and quality & quantity food and beverages so no reusable food is wasted.

• Check-List & Knowledge of all Event Set-ups for Show Ready, Porters, houseman, with all Hotel Standards.

• Contacted host of function before and after services to meet needs & exceed Expectations

• Ensured and Maintained all quality standards in facilities, Productions and guest satisfactions PAGE 4

• Communicated with captains and chefs in kitchen for the successful and smooth operation of functions.

• Directed & Briefing all employees for Service operation, cleaning, maintaining back of house and service areas.

• Achieved financial targets, Payrolls and Gratuities to Accounts & complied with safety, fire and security rule.

• Knowledge of safety and health regulation and sanitation of facilities and security and maintenance of hotel equipment’s after end of function and post all bills to respective to function orders. Supervisor, New York Fries - Eaton Centre, Toronto 2013

• Managed schedule for staff and operation service.

• Responsible for handling cash and debits with closing of Transaction requirement.

• Controlled Temperatures of our cold and hot foods and following all hygiene and HACCAP Standards

• Responsible for guest satisfaction and interaction with the guest for feedback and immediate Recovery. Sunil S. Kunder

812, 1276 Islington - Toronto ON M9A 3J9

(647) - 657-2709 Email:************@**********.*** Dining Coordinator, Disney Cruise Line, USA 2009 - 2013

• Managed Dining Room 500 guests per seating.

• Responsible Restaurant Managements with high energy and motivated quality skills.

• Assisted in planning & implementing of restaurant promotions & sales.

• Achieved High Standards for exceeding guest satisfactions

• Managed schedule for staff and operation service

• Oversaw service for special dietary restrictions, allergies and others Service Excellence Trainer, Disney Cruise Line, USA 2006 - 2009

• Conducted Training for new hire and re-hired staff

• Conducted power point session for Food & Beverage and Wines. Server & Assistant Coordinator, Disney Cruise Line, 2000- 2006

• Assisted Head Server with all needs of operation for opening

• Cooperated with servers and kitchen for successful operation

• Took charge for closing and next meal set ups with hygienic practice

• Performed Serving Duties in Fine Restaurant during meals Assistant Banquet Manager, THE ORCHID – Ecotel, 1998 - 2000

• Allocated and Distribute work among the banquet staff

• Reviewed banquet event orders with sales department and chef PAGE 4

• Ensured the best practices and standards are met in delivering service EDUCATION AND TRAINING

• College Diploma in Hospitality & Hotel Management ( India)

• Hotel Oberoi Towers-Sheraton Groups (India)

• Wine Sommelier course.(Disney)

• Smart Serve Certificate. (Canada )

• Leadership Certificate. Train the Trainer Certificate (Disney)

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