Deborah Naw

• Welcome and engage guests with warmth, confidence, and absolute
professionalism
• Manage reservation and waiting list the restaurant flow appropriately.
• Seat the guest according to the standards.
• Take reservation over the telephone by being informative and ensuring
that the correct information is provided to guests at their request.
• Set-up host desk according to standard. Ensure that all menus, drink lists
and guest collateral items are kept clean and undamaged.
• Work as a contributing team member and act in a professional.

 Being as a hostess/waitress, first of all, I need to check the reservations and the important data from the mail for my outlet, for the whole day. Then for breakfast, ask the room number of the guest, if he or she is included in the breakfast and assist them on the table which is vacant. If the guest is not included for the breakfast, inform them that they are chargeable and assist them on the table and the guest says no they are included in breakfast, I call the reception about their package about their reservation or inform in charge person to fix it.
 I ask what they like to drink for example tea or coffee and orange juice. Make coffee in latte art if necessary and make the guest happy.
 After breakfast finish at 11 am, I used to write down in the log book about how many percent for the day, how many in house guests, how many chargeable from the in house and how many are walk in guest and count the cash from the cash box and the final is change procedures, the period of the day .
 Set up for lunch according to the reservation. Prepare the cutlery, B&B plates, high ball glasses, white wine glasses, red wine glasses to the bar and serve A la carte and buffet for lunch.
 Tried to know the reservation for dinner or assist the walk in guest whether they like the buffet or A la carte menu.
 Always operate the phone call for reservation or further inquiry about the outlet or hotel’s promotions.
 Up sell the alcohol, especially wine in bottle.

• Train and supervise waiters and waitress to give high standards of service
in terms of time, quality and personalization.
• Supervise the mise-en-place of the assigned station to ensure a smooth
service during operation.
• Demonstrated ability to build support with guest and making the casual
diners to regulars.
• Work closely with management to improve front of house morals.
• Effectively communicated with kitchen staff regarding cudtomer allergies,
dietry needs, and other requests.
• Give wine service according to international standards.
• Inspect table layouts in the station ensuring that they meet the standards
set.

• Know sequence of service about Cipriani and menu items. Rules and
regulations of restaurant.
• Greeting guest upon arrival and seated on appropriate table.
• Instructed guest on menu specials, took food and beverage order,
and answered any questions which may have arisen.
• Attention to allergies and suggest to restaurant dishes accordingly.
• Serve beverage and food on the table once arrive and ask for
satisfaction.
• Do payment while guest is leaving and inform cashier about payment
system.

• Give the highest standard of customer service at all time.
• Provide accurate information on the merchandise being sold and
have a thorough knowledge of product, including care information.
• Introduce add-on sales and demonstrate an ability to increase units
per transaction.
• Effectively deal with telephone orders and enquiries

• Handle guest enquiries in a courteous and efficient manner and
report guest complaints or problems to supervisor, immediate
solution can be found and assure follow up with guests.
• Understand and strictly adhere to the Rules and Regulations
established in the Employees hotel policy on fire, Hygiene, Health
and safety.
• Contribute to all staff meetings Departmental and Hotel trainings
scheduled and other related activities.
• Used to take care for the afternoon tea area, set up for table cloth,
plate, cutlery, cups and glass
• When the guests come seated them on the table, repeat the
reservation and attention to allergies information.
• Helped bartender while busy time and learn how to make coffee in
different ways
• Do cashiering and manage for the checks like separate the sales
from the bank card Visa, Master, American Express and the room
charge
• Drop the Voided papers to the cost control and manage for the log
books for the next shift.

Provide a courteous, professional, efficient and flexible service at all times, of Performance. Perform all duties and tasks in the assigned Place of work to the standard set. Assist other different departments of the Food and Beverage Division and Banquet functions as well.
Monitor operating supplies and reduce spoilage and wastage. Handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisor if no immediate solution can be found and assure follow up with guests.
Understand and strictly adhere to the Rules and Regulations established in the Employee’s hotel policy on fire, Hygiene, Health and safety. Maintain a good rapport and working relationship with staff in the outlet and all other departments. Attend and contribute to all staff meetings Departmental and Hotel trainings scheduled and other related activities.
Took responsibility for the VVIP guests like Morocco princess Selma and Jordan princess at the ladies wedding of Sheikh Sayeed.
Used to take care for the afternoon tea area, set up for table cloth, plate, cutlery, cups and glass. When the guests come seated them on the table, repeat the reservation that they have made and care for the special request like vegetarian and gluten free. Serve course by course and if they manage the special events like if they have birthday or anniversary.
Trained new staffs about the operation and also the time management while busy time. Cheer up all the members to be helpful in a family type.
Helped bartender while busy time, and learn how to make coffee in different ways.

• Placing the customers experience at the core of all we do, operating
the business ethically, growing the business profitably, striking
continually to improve
• Preparing the food to actual customer demand, providing each
burger.
• Checking the characteristics of cooked fries, like golden brown in
color, hot fresh and crispy, proper salted and awareness of a good
potato flavor
• When in the kitchen, check equipment is clean and sanitized, check
enough stocks and primary and secondary shelf life, holding time,
visual characteristic of quality raw products.
• When as a lobby person, check receptacles every 30 minutes,
change liner when container is full after trash mashing
• Clean, sanitized towels, dust pan, trash masher, knife, clean mop,
and clean mop bucket
• Being a cashier, provide fast and friendly service with a smile that
delights our customer.

One year at terminal 3 Abudhabi Airport and one year at terminal 1 Abudhabi Airport
Placing the customers experience at the core of all we do, operating the business ethically, growing the business profitably, striking continually to improve.
Preparing the food to actual customer demand, providing each and every burger, only when it is needed.
Before being on duty, checking hair, uniform clean and wrinkle free, name tag in place. Washing hands by using antimicrobial hand wash.
Checking the characteristics of cooked fries, like golden brown in color, hot fresh and crispy, proper salted and awareness of a good potato flavor.
When in the kitchen, check equipments are clean and sanitized, check enough stocks and primary and secondary shelf life, holding time, visual characteristic of quality raw products. Inform shift manager of any product or equipment problems.
When as a lobby person, check receptacles every 30 minutes, change liner when container is full after trash mashing. Tuck in liner .Wipe spills and debris off rims of receptacle lids. Clean, sanitized towels, dust pan, trash masher, putty knife, clean mop, and clean mop bucket.

• Executive Cashiering for the sales of the day from the sales person
and save the amount of money in the software
• Putting the profit money to the reliable bank or give to Finance if they
need
• Going around and Find the things for the facilities that may need for
the office or the operation
• Checking between the net sales and the product that is left from the
logistic
◦ If not balance, inform Excretive and Managers
◦ Communicating the other regional office and sharing the products
that they might need.

I worked closely with children in a supportive and engaging environment, where I was responsible for teaching them English and mathematics in a clear and enjoyable way. Alongside academic guidance, I managed their daily facilities to ensure a safe, organized, and comfortable space for learning and activities. I also planned and supervised recreational activities, including games and outings, to support their physical and social development. In addition, I prepared meals for the children, ensuring they had nutritious and enjoyable food as part of their daily routine.

I worked as a Librarian Assistant, where I was responsible for organizing and maintaining the library’s collection. I arranged books by subject and then alphabetically by authors’ names within each category to ensure easy access for users. I managed library facilities, keeping the environment clean, orderly, and welcoming. I also handled phone calls, assisting with inquiries and providing information. Additionally, I maintained accurate records of students’ IDs, the books they borrowed, and the quantity issued, ensuring proper tracking and accountability of library materials.