Ajay Kumar

National carrier airline of India, Headquartered at New Delhi It is owned by Air India Limited.

ROLES & RESPONSIBILITY

• Taking part in pre-flight briefings about the flight, the passengers and the schedule also the variety of cuisines and alcohol to be served is discussed.
• Performing pre-flight checks to ensure the safety equipment
• Greeting passengers as they board and assisting them to their seats Making sure that passengers are aware of safety procedures and demonstrating how to use emergency equipment.
• Making announcements on behalf of the captain.
• Serving food and drinks and relishing passenger's with different cuisines and explains them about the same ,also introducing them to different region of wines and fine selection of alcohol available on aboard.
• Selling products of duty-free items.
• Performing first aid if necessary.
• Ensuring that passengers follow safety procedures in an emergency.
• Making sure that passengers leave the plane safely and happily.
• Completing flight reports after the journey and complements the entire team on their hardwork as a teammate and zone in-charge.

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Led and directed team members on effective methods, operations, and procedures.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Correctly calculated inventory and ordered appropriate supplies.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Motivated staff to perform at peak efficiency and quality.
• Implemented effective inventory control systems to reduce food spoilage and waste.