Outlet Manager Hotel
Resume:
SENTHIL KUMAR.A
adm2y5@r.postjobfree.com
H-161, Phase 2, Anna Nagar, Navalpattu, Trichy
Tamilnadu, India 620026
PROFESSIONAL SUMMARY
A hospitable, presentable and hardworking team player who possesses a high standard of personal appearance and hygiene. Always focused on making sure that every guest is served to the highest standards by having an outgoing, polite and professional attitude towards all patrons. Strong time management skills and ability to learn new tasks quickly.
KEY SKILLS
Certified with WSET Level 1 conducted by International Wine & Spirit Centre, London.
Certificate of special recognition by Outlet Manager.
Certificate on Bar & Beverage Management by American Hotel & Lodging Educational Institute.
Completed the ICT (Internal Cross Training) as Trainee Pastry man in Hilton Pastry Department.
Participation certificate on Round Table Conference & Vocational Training by HOTEL SANGAM, TRICHY.
Merit certificate for Outstanding Student & Attendance Recorder by SBCHM & CT, Trichy.
Specialized in Banquet service and Outdoor Catering set up.
OTHER SKILLS
Hands-on computer experience on MSOffice, Ms Excel, CorelDraw, Adobe Photoshop, Adobe PageMaker.
Computer English typing skills with 35 wpm.
Extra-curricular work in drawings, paper craftwork & creativity works.
Licensed badge for all Indian light vehicles.
Registered Martial Art Student in Karate Do (I Dan Black Belt).
Sportsman with good sportsmanship attitude.
RESTAURANT WAITER
Company Name : Hilton Labriz Resort & Spa
Date of Employment : Sep 2019 –Sep 2020
Location : Seychelles, Africa
Roles and Responsibilities
Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked (par level) during the absence of Manager.
Monitoring the restaurant’s cash flow and settling outstanding bills on demand of Manager when he is busy with other important restaurant settlements.
Experience on handling guest orders in all outlets like Buffet Restaurant, Pantry, Room Service, Specialty Restaurants, etc.
Experience in handling internal staffs based on requirements related to mies-en-place, service and training.
Teamwork in maintaining the standard of hygiene and sanitation of the work place.
Resolving guest complaints in a professional manner.
Overall there are multiple experience on duties of both waiter and Supervisor to run the restaurant smooth and success.
SENIOR CAPTIAN
Company Name : Hotel Sangam
Date of Employment : Aug 2018 – Sep 2019
Location : Tiruchirappalli, India
Roles and Responsibilities
Experience in handling staffs, guests, and mies-en-place of the restaurant in a prompt way.
Handled sales and complete service of the restaurant.
Monitored and analyzed on daily food and beverage sales target.
Team work in maintaining the ambience and hygiene of the restaurant.
Guidance given to the guest for other activities around the hotel.
Experience in handling internal staffs based on requirements related to service.
RESTAURANT WAITER
Company Name : Hilton Labriz Resort & Spa
Date of Employment : Nov 2016 –Apr 2018
Location : Seychelles, Africa
Roles and Responsibilities
Experience in handling guests, cleaning and mies-en-place of the restaurant in a prompt and perfect way.
Handled special service on bar and beverage section & enhance the sales of the restaurant.
Ensuring the extreme satisfaction of the guest.
Team work in maintaining the ambience and hygiene of the restaurant.
Special care and presentation of desired food to the repeated guest before order.
Suggest and guidance given to the guest for other activities around the hotel.
Experience in handling internal staffs based on requirements related to mies-en-place and service.
Monitored and analyzed on daily food and beverage sales target.
HOTEL MANAGER
Company Name : Banana Leaf Restaurant
Date of Employment : Sept 2010 –Oct 2016
Location : Trichy, Tamilnadu
Roles and Responsibilities
Experience in taking ultimate responsibility for the overall sales and service of the restaurant.
Delivered a result that exceeds guest satisfaction and financial performance objectives.
Established priorities consistent with the hotels objectives. Administered and enforced hotel policies and procedures.
Resolved customer complaints in a timely and professional manner.
Built strong relationships with companies that supply orders to the hotel. Developed relationships with the local business community.
Helped developing management talent by acting as a mentor to supervisors and team leaders.
GROUP LEADER
Company Name : Quiscent Technologies
Date of Employment : Oct 2008 –Sept 2010
Location : Chennai, Tamilnadu
Roles and Responsibilities
Supported a set of people in all aspects.
Maintained the attendance and discipline within the group.
Took one-on-one session with the group members to understand and solve queries.
Escalate the call handled if necessary. Taking charge of group member`s equipment.
Assisted team leader in all his work areas for development of team and company.
Worked as an acting Team Leader during team leader’s absence.
RESTAURANT SUPERVISOR
Company Name : Banana Leaf Restaurant
Date of Employment : Jun 2004 –Sept 2008
Location : Trichy, Tamilnadu
Roles and Responsibilities
Assisted the guest for seating and make them comfortable.
Taken order and suggested the right choice and portion.
Explained about the special menu of the day.
Cross check done on food based on order.
Looked for complete satisfaction of food served.
Taken the suggestion for future improvement.
Team work with team members to deliver the prompt service.
Co-ordinate with Manager for complete restaurant service.
STEWARD SERVICE
Company Name : ITC Park Sheraton Hotel
Date of Employment : Jun 2003 –May 2004
Location : Chennai, Tamilnadu
Roles and Responsibilities
Worked as a part of a team that includes managers, hosts and supervisors.
Responsible for welcoming guests to the restaurant and promoting the food and beverage menu whilst serving/delivering food and drinks to guests.
Complete banquet setup, service and clearance.
Attended routine training sessions provided for improvement and growth.
TRAINING STEWARD SERVICE
Company Name : ITC Park Sheraton Towers Hotel
Date of Employment : Nov 2002 –Mar 2003
Location : Chennai, Tamilnadu
Roles and Responsibilities
Ability to recommend food and beverage combinations and up-sell alternatives.
Comprehensive knowledge on food and beverages. Explained food preparation, ingredients and cooking method.
Excellent command of the English language.
Worked in different shifts including weekends and holidays and can work under pressure.
Built a rapport and relationship with customers with timely deliverance.
Maintained the luxury working environment.
Well-groomed and follow work ethics with time management to exceed guest’s expectations.
ACADEMIC QUALIFICATIONS
Diploma in Craft Course – Food and Beverage Service
Sree Balaji College of Hotel Management and Catering Technology, Tiruchirappalli.
B.A. English Literature
Annamalai University, Chidhambaram.
PASSPORT DETAILS
Passport No. : M 2088059
Place of Issue : Tiruchirappalli
Expiry Date : 08-09-2024
LANGUAGES KNOWN
English : (Read, Write, Speak)
Hindi : (Read, Write, Speak)
Tamil : (Read, Write, Speak)
Telugu : (Speak)
DECLARATION
I hereby declare that the above statements given are true and correct to the best of my knowledge.
Date:
Place: Signature
Contact this candidate