vijay kumar

Nehal Hotel (BIN MAJID Group of Hotels) Abu Dhabi (UAE)
Food & Beverage Associate 25-Nov 2013 to Till Date
• Directly reports to the Restaurant Manager and take assignment, which is already registered in the logbook.
• I finishes my job i.e. sets the restaurant before opening the restaurant.
• I grooms myself perfectly as described in the SOP (hair style, shoe polishing, washing face etc.) and with all the service gadgets (lighter, bottle opener, handkerchief, comb, waiter's cloth etc.), proceeds for briefing 5 minutes before the briefing starts.
• I listen and take further instruction to be performed on the floor during the operation time.
• At the time of operation i.e. while facing the guest inside the restaurant should maintain all the etiquettes, techniques strictly.
• To maintains the sequence of service and the communication (colleagues and guest) as per SOP.
• Any new experience on the floor (could be good/bad) should be informed to the Restaurant Manager.
• Before service starts, he must check the side station has adequate crockery, cutlery, glassware, silverware, sauces, accompaniments, linens, chairs, tables (wobbling)
• Inform the section Supervisor in case of any untoward incidents in his section, which cannot be handled by me.
• Present the bills to the guest and cash handling on shift.
• Inform the captain about any request made by the guest (hiring a taxi, birthday cake arrangements etc.

• Interested enough to learn more knowledge from the seniors or participate in the briefing to gain more knowledge to become a perfect service professional.
Fortune Inn Grazia Hotel (I.T.C & WELCOM Group of Hotels) Noida, India
Food & Beverage Associate 02-April 2012 to 17-Nov 2013
• Directly reports to the Supervisor and take assignment, which is already registered in the logbook.
• I finishes my job i.e. sets the restaurant before opening the restaurant.
• I grooms myself perfectly as described in the SOP (hair style, shoe polishing, washing face etc.) and with all the service gadgets (lighter, bottle opener, handkerchief, comb, waiter's cloth etc.), proceeds for briefing 5 minutes before the briefing starts.
• I listen and take further instruction to be performed on the floor during the operation time.
• At the time of operation i.e. while facing the guest inside the restaurant should maintain all the etiquettes, techniques strictly.
• To maintains the sequence of service and the communication (colleagues and guest) as per SOP.
• Any new experience on the floor (could be good/bad) should be informed to the Supervisor.
• Before service starts, he must check the side station has adequate crockery, cutlery, glassware, silverware, sauces, accompaniments, linens, chairs, tables (wobbling)
• Inform the section captain in case of any untoward incidents in his section, which cannot be handled by me.
• Inform the Manager about any request made by the guest (hiring a taxi, birthday cake arrangements etc.
• Interested enough to learn more knowledge from the seniors or participate in the briefing to gain more knowledge to become a perfect service professional.
• Always feel to grow with the company's growth and make my personal & professional life successful.

Hotel Broadway (O.W.H Group), New Delhi, India
Guest Service Associate 01- Sept 2009 to 24- March 2012
• Directly reports to the captain and take assignment, which is already registered in the logbook.
• I finishes my job i.e. sets the restaurant before opening the restaurant.
• I grooms myself perfectly as described in the SOP (hair style, shoe polishing, washing face etc.) and with all the service gadgets (lighter, bottle opener, handkerchief, comb, waiter's cloth etc.), proceeds for briefing 5 minutes before the briefing starts.
• I listen and take further instruction to be performed on the floor during the operation time.
• Inform the section captain in case of any untoward incidents in his section, which cannot be handled by me.
• Inform the Manager about any request made by the guest (hiring a taxi, birthday cake arrangements etc.
• Interested enough to learn more knowledge from the seniors or participate in the briefing to gain more knowledge to become a perfect service professional.