ABOUT
A target oriented professional with a relentless drive to deliver more than just predefined and expected results. A never ending hunger to learn new things is what drives me. Possession of analytical approach to problem solving is what always results in a win/win resolution for all.
SERVICE ORIENTED SKILLS
Proficient communication with the employees of all levels in any organizational hierarchy.
Ready to work in all kinds of shifts and during all kind of exigencies. Sincerity and dedication towards my work with ethical approach. Serving the clientele with utmost respect, honesty, humbly and with utmost sincerity all through my career.
ROLES & RESPONSIBILITIES
Analyse and plan restaurant sales levels and profitability.
Organise marketing activities, such as promotional events and discount schemes.
Prepare reports at the end of the shift/week, including staff control, food control and sales.
Create and execute plans for department sales, profit and staff development.
Plan and coordinate menus.
Coordinate the operation of the restaurant during scheduled shifts; Recruit, train, manage and motivate staff.
Respond to customer queries and complaints.
Meet and greet customers, organise table reservations and offer advice about menu and wine choices
Check stock levels, order supplies and prepare cash draws. SACHIN
YADAV
Executive
COMPUTER SKILLS
Knowledge of MS Office & Excel
Knowledge of Micros & Infracis
Hotel Restaurant Reports.
EXPERTISE
Customer service Contemporary dining Inventory / cost control
Manpower planning Associate Learning Marketplace Learning Building & Leading a Team
Management vs. Leadership
HOBBIES
INTERNET MOVIES
FILM
TRAVEL TRAINING ATTENDED
ULTIMATE SKILLS OF SERVICE
This training increased my understanding of the different types of customers in a hospitality organisation and how to deal with them effectively and provide a WOW service.
AN APPROACH TO MANAGE YOUR WORK & TIME
This training helped me to understand the role of a manager, how to effectively delegate and manage work, time, surbordinates in a timely effective manner.
LEADERSHIP AND MANAGEMENT SKILLS
This was an extensive training to help me understand the different roles that a manager plays
MASTERING THE ART OF HANDLING SERVICE RECOVERY & COMPLAINTS
This training aims to provide valuable knowledge of dealing with customer complaints and service recovery.
KEY COMPETENCIES
Working within professional guidelines, particularly in relation to established brands.
Resourceful, well organized, highly dependable, efficient and detail oriented.
Experience of a high end, high volume restaurant environment. Diplomatically handling all customer complaints.
Willing to work irregular hours to cover busy periods.
PROFESSIONAL EXPERINCE
EXECUTIVE
RADISSON BLU, PASCHIM VIHAR | SINCE MAR 2017
Responsible for customer satisfaction.
Resolved hospitality issues as they occurred.
Ability to establish and maintain effective working relationships with officials, employees and clients.
Responsible for the daily operations of the outlet and ensure adherence to standards
To ensure that all food & beverage items served at a quality and recorded in an appropriate manner in order that guests may be charged.
Managing the shifts and allocation of staff to particular stations for smooth flow of operations.
CAPTAIN
RADISSON BLU, PASCHIM VIHAR | FEB 2014 – FEB 2017
GUEST SERVICE ASSOCIATE
JW Marriott Hotel New Delhi | MAR 2013 – JAN 2014
STEWARD
The Grand Hotel, New Delhi | JAN 2011 – MAR 2013