Experience

PEARL CONTINENTAL LIMITED

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Assistant Banquet Manager

  • Jun 2011 - Present

  To assist Banquet Manager in setting departmental strategies and goals to achieve operational targets. Coordinate and manage all activities pertaining to food service operations e.g. wedding events, Birthday parties, Meetings, Seminars, Conferences, Symposium, Interviews, Fashion Shows etc. Supervise culinary operation team to provide variety of food items to attract customers. Provide outstanding customer service for repeat business and profitability. Address customer needs and requests in a timely manner. Adhere to budgetary guidelines and control expenses accordingly. Liaise with other departments in connection with Banqueting matters. To supervise banquet events, coordinate banquet staff and or see banquet logistics. Show less



New Delhi Palace Restaurant

• Pafos, Greek Cyprus

• Restaurant Manager

  • Jul 2010 - Sep 2010



Annabelle Hotel

• • Mar 2009 - Jun 2010

• • May 2007 - Feb 2009



The Rib Shack Restaurant

• Pafos, Greek Cyprus

• Food & Beverage Restaurant Waiter

  • Nov 2006 - Feb 2007

  • Escort customers to their tables. • Present menus to patrons and answer questions about menu items, making recommendations upon request & inform customers of daily specials • Describe and recommend wines to customers & bring wine selections to tables with appropriate glasses, and pour the wines for customers • Check patrons'​ identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages. • Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required. • Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. • Take orders from patrons for food or beverages. • Check with customers to ensure that they are enjoying their meals and take action to correct any problems. • Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning. • Clean tables and/or counters after patrons have finished dining. • Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine. • Explain how various menu items are prepared, describing ingredients and cooking methods. • Prepare tables for meals, including setting up items such as linens, silverware, and glassware. • Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee. • Stock service areas with supplies such as coffee, food, tableware, and linens. Show less