ALBIN MANOJ

• Created a culture of safety awareness by conducting regular drills, providing crew members with proper training, and enforcing strict adherence to safety procedures.
• Consistently met or exceeded company budgetary goals through careful financial planning, cost control initiatives, and revenue generation strategies aboard the vessel.
• Increased safety standards by implementing rigorous training programs for crew members.
• Developed strong relationships with port authorities worldwide, facilitating smooth docking procedures and timely departure schedules.
• Supported the professional growth of junior officers through mentorship, guidance, and opportunities for increased responsibility.

Station Inspection: Check that all tables in their assigned section are perfectly set (symmetry of cutlery, clean glassware, and stable tables).

• Mise-en-place Oversight: Ensure side stations are stocked with backup napkins, polished cutlery, and condiments.

• Team Briefing: Conduct a "line-up" with servers and bussers.

• Communicate daily specials and "86" items (out of stock).

• Review VIP reservations or guests with specific allergies.

• Grooming Check: Ensure all staff in their section meet the restaurant’s hygiene and uniform standards.

• Provide excellent customer service to guests by taking orders, answering questions about menu items, and making recommendations. Record guest orders accurately and relay them to the kitchen or bar staff. Ensure that special dietary requirements or requests are noted and communicated. Organizing duty roster of service staff. Cost control, inventory, Training Maintaining SOP for quality. introduce innovative ideas for generating targeted sale Guest interaction, menu planning. Addressing guest requirement and reaching to them.

• The individual at work presents the menu, takes down the order, serves the ordered food and beverage, presents the bill, and sends off the guest.