Experience

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  J.w. marriott

  Jan 2013 - Sept 2013

  Industrial trainee

  • Performing in Front Office department under the concierge department and also assisting and fulfilling guest needs in the Marriott Executive lounge. • Greeted guests at front desk and engaged in pleasant conversations while managing check-in process. • Trained under Housekeeping department assisting coworkers during turn-down shifts, provided assistance to restaurant service and kitchen Staff in the in-house Restaurant of the Hotel. • Participated in opening and closing procedures by prepping inventory sheets, balancing inventory to cash and closing out point-of-sale systems. Show less

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  The ritz-carlton hotel company, l.l.c.

  Jun 2015 - Jun 2016

  Hospitality specialist

  • Executed orders as carried out by establishment according to brand standards.• Operationally involved in High-end Fine doing an average of 120 covers a night.• Operated Banquet Function For 400 to 600 people with experience in pre-plated, buffet style and Family Style function orders.• Worked on executing new recipes and new menu launch regulating instructions handed by executive pastry chef.• Planned and organized production for increasing efficiency of a smooth flowing operation for banquet and line service. • Increased customer service ratings in the Ritz Carlton GSA ratings by providing business, with operation service and personable service for clients.• Execute and understand orders according to brand standards. Addressing Customer concerns about the menu in close relation with Front of the house staff. Show less

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  The ritz-carlton hotel company, l.l.c.

  Feb 2017 - Apr 2019

  Hospitality specialist

  • Regularly interacted with Clients during events , obtaining client feedback, and anticipating their needs to deliver product to customer.• Responsible for smooth operations during weekend Hi Tea and Sunday Brunch , Catering to 200 to 250 pax every weekend. • Effectively involved in Restaurant Service and event operations.• Creating new products and execution of ideas along with team. • Facilitated inter-departmental communication to effectively provide customer support.• Responded to customer requests, offering excellent support and tailored recommendations to address needs Show less

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  Treizieme boulangerie

  Aug 2019 - Apr 2020

  Hospitality manager and sous chef

  • Responsible for procurement of machinery for business operations, design and layout out workflow.• Recruited a team for performing operations and setting standard operating procedures according to company standards. • Creating strategies using tools like MS Excel, for projections and budget.• Sourced, selected and negotiated with material vendors and suppliers, as per company guidelines. • Scheduled work hours for a team of 5 employees to achieve adequate manpower coverage. • Increased efficiency and performance by monitoring team member productivity and providing feedback. •Improved operational efficiencies while managing customers requests, store inventory, transactions, new purchase orders and pricing needs. Show less