VIKAS CHAUHAN

• * Managing day to day operations for all restaurant outlets , banquets , catering .events and culinary . controlling and managing all areas of cost management including cost of food ,beverage ,salaries and wages and other expenses .
• * Responding to customer trends , needs , issues , comments and problems to ensure a quality experience and enhance future sales prospects .

* Be well versed in hotel fire & life safety /emergency procedures.

* Attend all briefings . meetings and trainings as assigned by management

* Perform other reasonable duties assigned by the management of the .

* Passionate about fair trade coffee and exotic blends skilled at espresso machines ,and customer service

* Perform opening / closing side duties as assigned and set all tables according to standards and procedures.

* Check on table setting , cleanliness and side station preparation as per work station , assigned prior to the start of operation.

* Apply necessary precautions with regards to the hotel food safety and hygiene standards ( HACCP) .

* Report any complaints , incidents or other irregularities to management .

*Customer Service: Greet Guests < provide helpful information about the menu , and suggest menu items or specials .

* Service : Serve food and drinks to guests , following proper etiquette and timing .

* Table Preparation : Set tables for dining ,ensuring they are clean , well - arranged , and have the necessary utensils ,glassware ,and napkins .

*Billing : Present bills to guests , process payments , and provide change or receipt.

I still vividly remember my training days; I had an internship for six months.

I enjoyed working in the department I covered.

* Front office.

* Food and Beverage.

* Housekeeping

* Food Production