Jomon Abraham Thoppil

• Responsible for catering requirements for Goole office account.
• Taking care of daily Micro kitchen requirements in accordance to the Food & beverage standards.
• Handling daily operation & planning for the upcoming weeks (Cost & Inventory Management)
• Keeping a track on costs pertaining to the account & manage the budget as shared by Sodexo @ Google team.
• Follow the HSE Standards as shared the local Sodexo Team & zero down on the following.
• Manage & maintain records of the vendors, materials & equipments related to daily operations & initiate jobs related to timeline.
• Collaborated with management and fellow supervisors to organize operations and achieve demanding schedule targets.
• Trained & helped staff members to align with the protocols related to the account.
• Evaluated team member strengths and assigned tasks based upon expertise and background.
• Demonstrated leadership skills in managing projects from concept to completion.
• Demonstrated strong organizational and time management skills while managing multiple projects.
• Organized and detail-oriented with a strong work ethic.
• Proved successful working within tight deadlines and a fast-paced environment.

• Delegated tasks to staff members to maximize production under tight deadlines.
• Organized banquet storage and surrounding areas to facilitate access to products and materials.
• Hired, trained and scheduled staff to maintain adequate coverage for successful operations.
• Liaised with catering department about event changes and implemented requested adjustments.
• Provided exceptional service to guests by immediately addressing needs and requests.
• Managed budgeting and invoicing for both large and small-scale events.
• Oversaw timeliness and quality of food delivery at high-volume events.
• Performed cost-benefit analysis for corporate and social events.
• Participated in financial activities such as setting room rates, establishing budgets and allocating funds to departments.

• Hired, trained and scheduled staff to maintain adequate coverage for successful operations.
• Liaised with catering department about event changes and implemented requested adjustments.
• Delegated tasks to staff members to maximize production under tight deadlines.
• Provided exceptional service to guests by immediately addressing needs and requests.
• Interpreted instructions to schedule and set up events to client specifications.
• Handled guest complaints and offered complimentary services to maintain high guest satisfaction rates.
• Participated in financial activities such as setting room rates, establishing budgets and allocating funds to departments.
• Managed budgeting and invoicing for both large and small-scale events.

▪Was last associated with Banqueting department as Asst Banquet Manager & helping the team to achieve the departmental common goals & taking care of day t day operations.
▪Was also a part of JW Café as Asst. Restaurant Manager wherein my main focus has been to look after the guests & my staff, drive individuals to put in the best of efforts & help them to learn & achieve their career growth with the brand.
▪Business focus by achieving the monthly financial budgets & guest satisfaction scores through Medallia & social networking sites.

▪Maintaining service standards &pushing individuals in getting monthly inventor's done of CCG & various perishable &non perishable items used on shop floor.
▪ Attending F&B meeting and discussing the achievements / shortcomings in the team to get the best of results for the team
▪ Working on Priority Lists.
▪ Taking brief and up to the point training of team members.

• Included in with the pre-opening team, where I have been asked to setup a section of banquet, inventor's, track down of all the required items which still needs to followed on, various setups front and back of the house.
  ▪ Supervising an entire team &training the team to achieve rite attitude, posture in guest area, using of correct phrases, knowledge about work and skills required on shop floor.
  ▪ Meeting the ultimate goal to open the Hotel in its given date.
  ▪ Admirable experience in providing excellent service and customer satisfaction.
• Restaurant Management.
• Event Planning & Implementation
• Communicated effectively with customers to plan large or specialized orders, providing customers with recommendations, samples and response to particular requests.
• Sanitized dining ware and kitchen equipment according to health code standards.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.

• Built strong relationships with customers through positive attitude and attentive response.
• Mentored and guided employees to foster proper completion of assigned duties.
• Established open and professional relationships with team members to achieve quick resolutions for various issues.
• Worked with colleagues to create prototypes for designs and training materials.
• Facilitated training for associates through daily coaching and regular performance appraisals.
• Cross-trained and provided backup support for organizational leadership.
• Coached team members in customer service techniques, providing feedback and encouragement toward reaching sales goals.
• Confirmed confidential budget reports remained up-to-date for manager.
• Demonstrated knowledge of company mission and goals and mentored employees in reaching objectives aligned with company core values.

• Trained cafe employees to consistently exceed customers' expectations and provide superior service.
• Secured daily cash by verifying totals and making nightly deposits.
• Handled business administration functions such as payroll, cash register counting and supply ordering.
• Managed display products effectively to achieve consistent sales with minimal waste.
• Taught servers and cashiers to promote high-profit products and capitalize on cross-selling opportunities.
• Minimized risks of cross-contamination and infection by directing team members to regularly clean and sanitize surfaces.
• Responded to emergencies and events occurring outside business hours.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.

• Contacted previous guests and potential visitors via email with information on events and hotel to build clientele base.
• Remedied issues quickly and effectively through active listening, conflict resolution and dynamic communication skills.
• Provided each guest with list of resort's upcoming activities and events upon check-in to enhance stays.
• Worked closely with guests, some VIP or celebrity, with high degree of respect for privacy.
• Maintained energy and enthusiasm in fast-paced environment.
• Improved operations through consistent hard work and dedication.
• Offered friendly and efficient service to customers, handled challenging situations with ease.

• Greeted visitors and customers upon arrival, offered assistance and answered questions to build rapport and retention.
• Created lasting relationships with guests that built loyalty and drove hotel revenue.
• Engaged guests entering facility and offered to assistance with wayfinding.
• Managed cash flows, audited tills and receipts and upheld store policies to increase profits.
• Restaurant Operation & Service for International Cousin (Organic Food)

• Participated in team-building activities to enhance working relationships.
• Worked flexible hours across night, weekend and holiday shifts.
• Received and processed stock into inventory management system.
• Delivered services to customer locations within specific timeframes.
• Learned new skills and applied to daily tasks to improve efficiency and productivity.
• Carried out day-to-day duties accurately and efficiently.
• Proved successful working within tight deadlines and fast-paced atmosphere.