Pranam Shetty

Safety Officer

• My current job since March 2019

Broad based skills set encompassing in depth knowledge of all business and operational facets of the hospitality sector; Possess strong communication, interpersonal and people management skills.
•Combines flair for multi-tasking, problem-resolution and leadership skills to achieve happy customers and happy employees.
•Exemplary communication and inter-personal skills with ability to develop, positive long lasting relationships with customers and employees.
•Expertise in promoting guest satisfaction to steady repeat business; Career span underscored with progressively senior assignments in Cruise Industry.
Record of accomplishment includes...
•Part of history in successful launching of first premium cruise ship in India - Jalesh Cruises.
•Setting up of New Brand and creating SOP on all Restaurant Service and Product Knowledge - Jalesh Cruises.
•Successful in introducing Friday Market Brunch to increase the revenue with Market theme Food & Beverage Carts and separate kids counters.
•Multiple event planning including design, theme and budgeting.
•Received positive feedbacks in trip advisor, Guest Comments card and Social media regularly for excellence in customer service.
•Receiving Letter of commendation by the head of department for highest number of guest comments at Star Cruises Super Star Libra, in the first year of ship career.
•Achieving Mr. Sky Light of the Month at Star Cruises Super Star Libra a Certificate from

Outlet Manager

• March 2018 to June 2018

Responsibilities:

•Managing the operation of the outlet by ensuring stock, quality food production, quality service, staff duty roster and other managerial jobs.
•Supervising the service of waiters in all clubs and restaurants and checking with the guests on a regular basis.
•Daily briefing and training on upselling, sequence of service, food menu and ingredients.
•Having conversation with the regular guests and inviting them to come again.
•Updating all promotion and special offers on social media.
•Overall in charge of Outlet and held responsible for all operation.

M/V THOMSON MAJESTY, M/V THOMSON SPIRIT, M/V LOUIS CRISTAL & M/V LOUIS AURA- (THOMSON CRUISES / CELESTYAL CRUISES /LOUIS CRUISES MANAGEMENT
Manager(Crew Department Head & Hotel Training)

Asst. Bar Manager

• August 2010 to December 2017

Management Trainee

• November 2009 to August 2010

Responsibilities:

•Accountable for managing all facets of Crew Mess, Officer’s Mess, Crew Bar Operations & their upgradation projects.
•Managing crew area maintenance & technical issues, organizing crew & officer festivals, crew request/complaints and all sanitation/hygiene in crew areas.
•Daily briefing and training on food menu and ingredients. Providing copy of guest list with special diet orders.
•Checking the food service line for food temperature, check-follow FIFO and keeping logs of temperature.
•Assignable to all food and beverage services areas on-board including bars, lounges, decks, dining rooms, and functions.
•Stocking and inventory of all Restaurants Stocks (Food, non-food and cleaning materials), and maintaining storage areas.
•Interacting and taking feedback from guests in the most warm, friendly, and polite manner at all times and circumstances and also being highly presentable and articulate.
•Regular follow up with Sanitation Officer for regular sanitation, pest control, 3-bucket system and other Company sanitation standard procedures.
•Checking dates of all food items for expiry dates on daily basis. Labeling all opened food items.
•Perform all assigned task as instructed by the Food and Beverage Manager & Hotel Manager.
•Check and follow company standard garbage separation and disposal.
•Accountable for managing all facets of Crew Mess, Officer Mess, Crew Bar Operations & their upgrading projects.
•Entrusted with heading all operational aspects of the Facilities Management, Hospitality Training and Human Resource functions.
Major Contributions:
•Played a key role in opening of many vessels and managing the crew areas facilitating the achievement of all ILO and Port State Control Inspections requirements.
•Successfully trained all new crew recruits on hospitality during vessel opening and cruise commencement.
•Exceeded the expected Guest Questionnaire rating on service, friendliness and Service.
•Effectively managed all crew cabin allocations and crew cabin requests to maintain healthy employee living conditions

Food & Beverage Staff

• August 2005 to February 2007