JAYA MALIK

• Enhanced customer satisfaction by efficiently managing food and beverage operations and providing exceptional service.
• Optimized restaurant layout by monitoring traffic flow patterns during high-volume periods, making adjustments as needed.
• Partnered with marketing teams to create promotional materials that highlighted new menu items or limited-time offers designed to attract guests'' attention.
• Implemented cost control measures to effectively manage expenses without compromising quality or customer satisfaction levels.
• Mentored junior team members, fostering professional growth opportunities through guidance and constructive feedback.
• Streamlined processes within the department to increase overall productivity while maintaining quality standards.

• Hired, trained & coached restaurant & bar staff to improve performance and achieve customer service standards

• Managed daily reservations and coordinated all private functions.

• Dealing with and resolving customer complaints.

• Liaising with the Head Chef to discuss and develop the menu.

• Carry out any other duties that may be assigned from time to time by the HOD.

• Increased revenue by collaborating with wine agents on tastings, radio commercials and print articles.

• Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
• Monitored restaurant operations and adjusted schedules to meet peak customer demand.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
• Conducted regular meetings with staff to discuss performance and address any issues.
• Expanded restaurant's reputation for exceptional service by consistently exceeding customer expectations through attentive care.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

• Oversaw daily operations of multiple outlets simultaneously, ensuring smooth coordination between all teams involved in service delivery.
• Promoted a positive work culture by fostering teamwork, open communication, and professional development opportunities for staff members.
• Implemented cost control measures to minimize waste and optimize inventory levels, reducing operational expenses.
• Achieved revenue growth by collaborating with cross-functional departments such as sales, marketing, and operations for cohesive strategies focused on enhancing guest experiences.

• Organized daily reservations and private functions.

• Ordered stock, keeping quality high while controlling costs.

• Having an in-depth knowledge of all menus.

• Coordinate activities of various departments such as the Kitchen, banquet operations, dining room, In room dinning & bar plus undertake inventory management

• Welcoming and serving VIP guest

• Organized butler pantry for daily operations

• Wine service

• Helped IRD, Restaurant and bar team during busy period

• Worked at 216 covers buffet restaurant

• Learnt basic about Micors - Order punching

• Learnt basic food & wine service

• Learned about store indenting.