Achievements: - • Nominated as the “Best Employee Of The Month” for April, 2014 in JW Marriott Aerocity, New Delhi and received a letter of appreciation from the General Manager “Balan Paravantavida” for the exemplary services. • Star of the month for February, 2014 and October, 2014

Duties &Responsibilities: - • Acting as a restaurant in-charge for “FREVO” restaurant in absence of the restaurant manager and always relieving the restaurant manager on his days off. • Contributing to monthly payroll and updating the system accordingly. • Preparing team schedules, training plans, daily briefings and weekly departmental meetings. • Preparing and executing bills and generating reports. • Ensuring the upkeep of all restaurant facilities and preparing snag-lists. • Maintaining and updating colleague performance logs. • Being a certified trainer as well as the departmental trainer, perform trainer tasks & conduct staff training as assigned by the outlet manager. • Good Knowledge of Micros, Opera, Birchstreet. Achievements: - • Successfully Completed “Supervisory Skills Training Program”. • Successfully Completed “Train The Trainers Program”. • Star of the month for May, 2017. • Played a key role in obtaining a score of 95% for the outlet in Colleague Engagement Survey.

Duties &Responsibilities: - Restaurant- Aliwan (Arabic Restaurant) • Preparing and executing bills and generating reports. • Ensuring the upkeep of all restaurant facilities and preparing snag-lists. • Maintaining and updating colleague performance logs. • Conduct staff training as assigned by the outlet manager. • Good Knowledge of Micros, Opera, Birchstreet. • Always helping the other food & beverage outlets during their busy operations especially the All Day Dining Restaurant in breakfast. • Helping to minimize waste, breakages and mishandling of supplies and equipment. • Ensuring all HACCP procedures all followed all the times. • Conducts monthly inventory checks on all operating equipment and supplies. Banquet:- • Supervising over 2,000 square meters of event space with 1 ballroom, 3 meeting rooms and an open garden area. • Ensuring that hotel brand standards and SOP's are consistently implemented. • Forecasting, ordering and controlling casual labor costs according to the level of business. • Conducts monthly inventory checks on all operating equipment and supplies. • Preparing team schedules, training plans, daily briefings and weekly departmental meetings. • Preparing and executing bills and generating reports. • Ensuring the upkeep of all banqueting facilities and preparing snag-lists. • Maintaining and updating colleague performance logs. • Guiding the banquet server in set up of tables and place settings.