Charat Singh

Executed, coached, and trained 28 members of a multicultural workforce

• Ensured satisfaction while driving business probability

• Upheld compliance with the utmost service and food quality standards

• Exceptional levels of customer service at all times by maintaining good communication and work relationships in all hotel areas and with external customers and suppliers

• Maximum profitability and overall success by controlling costs and quality of service within the department

• Control of Banquet CCG, linen, and equipment

• Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service

• Maintaining the Banquet Bar control policies and completion of necessary forms.

• Following proper purchasing and requisitioning procedures

• Supervision of Banquet Bar Requisitions, Hotel Bar control policies, and completion of necessary forms

• Consistent check of Banquet Food and Beverage quality, Banquet services, and Plate presentation

• Staff attitude and appearance with ongoing basis training and development

• Performs planning and organization functions for the banqueting department, such as maintaining the banquet logbook, and updating the post-function/BEO, etc.

• Promoted safe working conditions by monitoring safety procedures and equipment.
• Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
• Counseled and disciplined staff to address issues promptly and provide constructive feedback.
• Worked in close collaboration with team members to ensure customers received high-quality service.
• Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
• Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
• Assisted staff by serving food and beverages or bussing tables.
• Prepared employee schedules to maintain appropriate staffing levels during peak periods.

• Communicated with external vendors such as florists and musicians to plan details and guide from beginning to end of event.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Maintained detailed records of stock and reviewed inventory to plan events.
• Conducted post-event evaluations to identify areas for improvement and implement corrective actions.
• Provided exceptional customer service to all guests during events.
• Maintained cleanliness and organization of banquet spaces before, during, and after events.
• Interacted with kitchen staff to plan food and beverage logistics.
• Organized catering menus within budget requirements while meeting client expectations.

• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
• Collaborated with other departments such as marketing or finance when necessary.
• Resolved problems or concerns to satisfaction of involved parties.

• Provided exceptional service to high volume of daily customers.
• Completed opening and closing checklists to ensure smooth restaurant operations.
• Explained menu items, describing ingredients and cooking methods upon request.

• Assisted with inventory control procedures such as ordering stock and stocking shelves.
• Matched appropriate resource to customer requirements to quickly address and resolve concerns, boosting satisfaction.
• Conducted customer satisfaction surveys to identify areas for service improvement.
• Personalized client interactions to drive loyalty and enhance solution implementation.