Shaikh Sarful Haque

• Evaluated employee performance regularly, providing constructive feedback for continuous improvement.
• Implemented staff training programs to refine bartending skills and knowledge of products.
• Improved customer satisfaction by delivering exceptional service and promptly addressing concerns.
• Managed cash handling procedures, ensuring accurate accounting of daily transactions.
• Opening&Closing ProcedureDaily Bsis.
• Bar Stocked And Consumption Sheet Maintain Daily Basis In Bar Inventory Reguster.
• Our Restaurant Opening &Closing Procedure Asap.
• Guest Complained Handle By Latte.

• Served appetizers, delivered entrees, and refilled beverages for banquet guests.
• Managed multiple tasks simultaneously while maintaining composure under pressure in fast-paced banquet environments.
• Set up banquet tables and chairs based on event requirements.
• Demonstrated exceptional teamwork by collaborating with fellow servers to maintain a smooth flow of service during large-scale events.

• Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
• Followed company safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
• Maintained swift pace of work to meet business demands for cleaning and supplies storage.
• Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.
• Rotational Shift For All Outlet.

• Managed high volume of customers during peak hours, maintaining prompt and efficient service.
• Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
• Utilized strong multitasking skills to manage multiple tables simultaneously while maintaining a high level of attention to detail.
• Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
• I ,M Making Salad Fatus,Tabolah,Prepared Saudi Champane Jug .
• And Also Maintain Soft beverage Register.

• Performed thorough cleaning tasks after each shift, maintaining a spotless work area for colleagues and patrons alike.
• Supported banquet events by efficiently preparing tables, serving guests, and clearing dishes promptly after completion.
• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Enhanced customer satisfaction by providing exceptional service and attending to passenger needs.
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Table Setup.Mis en Place Ready.

Guest Satisfaction .

Ensure To Take Food Beverage Service To Guests.

Duty Allocation As Per Sechdule.

Report To Captain.

He /SheTake Briefing.

Main DutiesMis-En-Place Should Be Teady Before operation.

SideStation/SideBoard Ready.

Hot Water Ready.

Sauce Set Ready.

Guest Service Professional Manner.

Grooming Is Complsory.

I Will Attend Briefing.

Food And Beverage Serve To Guests.

Mis-En-Place Ready.