Customer service Restaurant Staff

SIFFADAR ZAHEER SHAIKH

Ganesh Murti Nagar, Part-2, Room No-30,

Capt. Prakash Phete Marg, Colaba,

Cuffe-Parade Road,

Mumbai-400005

E-mail: **********@*****.***

Mob: +919*********

WhatsApp: +919*********

Personal Detail

Date of Birth : 10th Feb 1987

Language Known : English, Hindi, Marathi.

Passport No ; U4007084

Marital Status : married

Religion : Muslim

Nationality ; Indian

Hobbies & Interest : Reading, Playing Cricket & Football.

Height in cm : 5ft 4cm

Weight :64 (kg)

Skype Id : Siffadar Shaikh

Career Objective

To excel in the field of work to meet challenge to achieve targets and to bring the self-esteem to the best possible level of appreciation by the organization to which I belong

Area of Expertise

Operational Management:

A dynamic professional with more than 14 years of experience in the areas of Hotel Industry.

Strengths

Good interpersonal skill.

Effective written and verbal communication.

Able individual and team player.

Highly motivated and result oriented.

Willingness to learn and take initiatives.

Professional Expertise

Currently working in ‘NUT CRACKER’ as a ‘restaurant manager’ (10- feb 2015 to till date)

Worked in “HARD ROCK CAFÉ’ as a “rocker (Supervisor)’ (13 April 2011 to 31st Jan 2015) (3yrs and 10 Month)

Worked in ‘EAST PAN RESTAURANT’ as a Captain. (Jan 2010 to march 2011) (1Yrs and 2 Months)

Worked in ‘DIOS RESTAURANT’ as a Captain. (Nov 2007 to Nov 2009) (2 Yrs.)

Worked in ‘KHYBER RESTAURANT’ as a SERVER. (Jan 2006 to October 2007) (10 Months)

Duties and Responsibility

Recruiting, training and supervision restaurant staff

Hire and onboard new wait staff and baristas

Train employees on drinks preparation and proper use of equipment.

Ensuring that all the café expenses are within budget and identifying the way to decrease operation cost.

Receiving delivered café supplies and verifying that the correct items and quantities have been delivered.

Taking inventory of café supplies and ordering new stock as needed.

Resolving customer complaints regarding food quality and customer service.

Suggesting new menu items based on customer preference and feedback.

Identifying strategies to retain and attract customer.

Maintain updated records of daily, weekly, and monthly revenue and expenses.

Advise staff on the best way to resolve issue with clients and deliver excellent customer service.

To keep a good relation with other department

Checking that the proper equipment is there for operation

He should brief his staff to increase the sale

Take care of the staff

Education

H.S.C completed from Mumbai University, March 2006, in IInd Class

S.S.C completed from Maharashtra Board, March 2003, in IInd Class

ADDITIONAL QUALIFICATION

I hold a Certificate in ‘MS-CIT’ from Maharashtra state Board of Technical Education, Mumbai

Mumbai:

Date:

SIFFADAR ZAHEER SHAIKH

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