SUSMITA DAS

• Setting up tea/ coffee & soup counter & run the tea/coffee & soup counter.

• Worked in Banquet Bar and learned about alcoholic spirits and cocktails.

• Anticipation of guest needs.

• Ensure the cleanliness of dining area and serving standards.

· Handling, restaurant, in room dining and beverage operations, queries & complaints, taking care of guest's recommendations.
· Take all room service orders quickly and courteously.
· Set tables, trays according to type of food ordered and the hotels service standards.
· Responsible for cleaning and removing the trolleys/trays from guest rooms and corridor.
· Serves guests their food and beverage in prompt, courteous manner as per the standard sequence of service.
· Management of Micros to ensure proper billing of tables.
· Present physical and accurate check to guest and complete the payment process.
· To be able to immediately monitor guest comments and pass on to Superior, and be proactive in solving problems whenever possible.
· To have a full knowledge of the food & beverage items & their specifications, menu prices, and style of service etc.
· To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and also up sell alternatives.
· Check with the guest regarding the satisfaction of the meal.
· Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
· Generates cover statement report & updates the remarks book
· Maintain cleanliness of work areas, chinaware, glassware, etc., throughout the day.
· Report cleanliness and maintenance issues to the supervisor.
· Assist in carrying out scheduled inventories of products and operating equipment.
· Ensure that the place of work and surrounding area is kept clean and organized at all times.
· Inventory management of Liquor, Linen, and Cutlery & Crockery.
· Setting up the buffet counters, general upkeep of the restaurant, Hi-Tea & Happy Hours.
· Taking care of Board Room Meetings & Conferences.
· Conducting hygiene inspections and convey feedback to operating staff as well as supervisors for gaps in actual versus standardized norms.
· Implementing all COVID-19 guidelines related to social distancing, ways of cleaning, sanitization in the restaurant, bar, and banquets, contactless menu, payment and assisted buffets service. Formulating yearly Budget for F&B department.

• Adhered to the Taj standards to properly service the guests.

• Maintained a clean workspace, and assist the supervisor in the management of the team and ordering supplies.

• Carried out day-to-day duties accurately and efficiently and actively listened to guests, handled concerns quickly and escalated major issues to supervisor.

• Holding section in the restaurant and provide proper service to guests.

• Handling bill posting, sending sale, feedbacks on everyday basis to supervisor.