SOORAJ S KUMAR

• Purchased adequate quantities of food, beverages, equipment and supplies.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
• Maintained facility and grounds to present positive image.
• Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank.
• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
• Prepared for and executed new menu implementations.
• Correctly calculated inventory and ordered appropriate supplies.
• Carefully interviewed, selected, trained and supervised staff.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.

• Devoted special emphasis to punctuality and worked to maintain outstanding attendance record.
• Actively listened to customers' requests, confirming full understanding before addressing concerns.
• Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
• Learned new skills and applied to daily tasks to improve efficiency and productivity.
• Prepared variety of different written communications, reports and documents.
• Resolved problems, improved operations and provided exceptional service.
• Adhered to social distancing protocols and wore mask or face shield.
• Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
• Collaborated with team members to achieve target results.
• Worked flexible hours across night, weekend and holiday shifts.

• TAKING CARE OF GUEST NEEDS.
• CHECKIN CHECKOUT OF THE ROOMS.
• TAKING RESERVATIONS.
• MAKING SURE THE GUEST ARE HAVING A PLEASANT STAY IN THE HOTEL.
• ANSWERING GUEST CALLS.
• NIGHT AUDITING.
• CASH,CARD HANDLING.
• TAKING CARE OF GUEST COMPLAINTS.
• CO-ORDINATING WITH OTHER DEPARTMENTS.

• TAKE CARE OF DAY TO DAY ACTIVITIES.
• MAKING SURE GUEST ARE HAVING PLESANT STAY.
• TAKING CARE OF GUEST COMPAINTS.
• TAKING CARE OF STAFF NEEDS.
• MONITORING BOT ONLINE AND OFFLINE RESERVATIONS.
• NIGHT AUDITING.
• MAKE SURE ROOMS ARE WELL MAINTAINED.
• MONITORING AND UPKEEPING ALL GOVT. DOCUMENTS AND AMC'S.

• HK DEPARTMENT MAKE SURE THE ROOMS ARE WELL KEPT.
• CLEANING AND ARRANGING THE ROOM TO MAKE THE GUEST STAY COMFORTABLY.
• PROVIDING GUEST REQUIREMENTS AND AMENITIES.
• CO-ORDINATING WITH THE SUPERVISORS.
• MAKING SURE ALL THE PUBLIC AREAS ARE CLEAN AND WELL KEPT.
• TAKING GUEST SUGGESIONS AND REPORT IT TO THE MANAGERS.

TRAINING AS PART OF THE COURSE.