Bhushan Dhamale

- Implementing operation efficiencies
- ⁠Ensuring all aspects of the guest environment, including cleanliness, music, heating and lighting, are maintained at a high level
- ⁠Ensuring the the event or meeting is fully maintained with requirement and safe
- ⁠Reporting the incident to manager
- ⁠Handling PDQ payment
- ⁠Liaising with kitchen to ensure the quality of food and menu variety is up to a high standard and on time.
- ⁠Organizing deep cleans and ensuring the procedures are followed on site

• Handling busy morning breakfast with high quality standards
• Managed ILLY café over 50 plus guest calls every morning which includes opening and closing with using micros.

• Assisted in managing day-to-day operations of restaurant and their reservations
• Played key role in achieving target and improvement in guest satisfaction scores through staff training and improved service standards
• Managing staff rota and assigning their role on duty
• Collaborated with suppliers and kitchen chefs
• Handled guest inquiries, concerns, and complaints promptly and professionally.
• Managed team of up to 20 restaurant staff, maintaining exceptional customer service and quality standards

As a Trainee, I was working as bartender for a period of four months and in the kitchen for two month. In the Food and Beverage department, I was incharge of the bar and the duties which included opening and closing of the bar, bar preparations, stock receiving and making Smoothies, mocktails and cocktails. In the kitchen department, I worked at three different sections i.e., hot kitchen, cold kitchen & breakfast kitchen. I was assigned for preparing hors d'oeuvres and handling the live food counter.