Room Service Customer
Resume:
SHIJO CO
Food and beverage supervisor
NATIONALITY – INDIAN
ADDRESS – Chettaniyil House, Cherukattoor po, pin: 670721
Panamaram, Wayanad, Kerala
D.O.B – 10th July 1995
PROFILE
Dedicated Restaurant Supervisor with five years of exemplary service in the food service industry.
Committed to providing helpful, fast, and accurate service to patrons. Demonstrate active listening and communication skills to ensure patrons are satisfied and happy.
Experience in various settings, including family restaurants, bar and room service. Comfortable serving patrons of various age ranges and backgrounds.
Determined team player striving to deliver the highest quality service alongside food service staff.
CONTACT
PHONE:
WhatsApp:
Present address:
Mahogany pvt limited
Reethi faru resort
Raa atoll, Rep of Maldives
EMAIL:
*********@*****.***
HOBBIES
Yoga
Books
Cricket
Traveling
EDUCATION
Completed Diploma in Hospitality Management (2017-2015)
Kmm govt iti Kalpetta, Wayanad, Kerala
GENERAL EDUCATION
2013 - [Passed Higher Secondary 12th]
2011 - [Passed Senior Secondary 10th]
WORK EXPERIENCE
Reethi Faru Resort, Maldives –Food and beverage supervisor
2017 - PRESENT
Working as a food and beverage supervisor
Vythiri village resort, Kerala- Senior Waiter
Duration from September 2015 to September 2017
- Restaurant With Bar
- Parcipated on five-star classification
Kumarokam Lake Resort – Job training
Duration from February 2015 to July 2015
-Problem Solving and Dealing with Guests Patiently
-Working with groups and teams with Positive Attitude and Friendly Nature.
-Wine Selling and Serving with moderate Knowledge of wine pairing and serving with all fine dining etiquettes.
-Strong customer service skills, including assessing customer needs, adhering to quality standards, evaluating customer satisfaction, and making the proper adjustments or corrections.
-coordinating my responsibilities to ensure a smooth flow of service.
-Quickly mix a variety of simple and complex cocktails
-Knowledge about alcoholic and liqueur
-Maintained Knowledge of current menu items and preparation method
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