SHUBHAM V SINGH

• Monitored inventory levels of supplies such as linen, amenities to ensure adequate availability of items at all times.
• Ensured that guests received prompt, courteous attention throughout their stay.
• Developed and implemented hotel policies and procedures.
• Ensured compliance with local regulations related to health and safety standards or licensing laws.
• Maintained high standards of quality control, hygiene, health and safety.

• Handling Restaurant, Bar , Cashier, Bar inventory , Room Service and Banquet.
• Interacted with team members, encouraging each to be outgoing and offer excellent service to customers.
• Hired, trained and scheduled staff to maintain adequate coverage for successful operations.
• Arranged food, utensils and condiments on trays to serve meals with necessary items.
• Met with event director to discuss event details, timelines and specific equipment that would be required.
• Kept guest areas clean, removing trash and dirty dishes.
• Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.
• Supervised and mentored kitchen and serving staff.
• Followed safety procedures and incorporated safety equipment to reduce injury and loss.

• Exhibited expert knowledge of alcoholic beverage service standards, laws and regulations.
• Trained and managed dining room staff with diverse service backgrounds.
• HANDLING RESTAURANT AND BAR
• Displayed functional familiarity with Microsoft Office functions such as Excel and Word.
• Supervised set up of banquet food stations and coordinated service to multiple dining areas.
• Supervised server staff and simultaneously served personal section of tables.

HANDLING RESTAURANT, BANQUET, BAR , INVENTORY AND ROOM SERVICE

• HANDLING RESTAURANT, BANQUET AND ROOM SERVICE