Dinesh Chand

Managed different areas of Restaurant and Banquet operations such as guest relations and inventory control.
To prepared daily sales report and cover analysis report.
Specialized in training and motivating to new staff regarding their work and responsibilities.
Scheduled working hours of staff and rotation of shifts.
Assisted the guests in answering their queries regarding food quality and service.
Maintained the cleanliness and sanitation standards of the restaurant by routine checkup of the cleaning done by facilities staff.
To menu planning and to prepare food cost report.
To planning well for In-Door Events and Out-Door Events, So each event runs smoothly.
To develop a relationship with regular guest.
To take reservations for Dining guests and Event guests.
Follow up new deals with online food delivery platforms such as Swiggy, Zomato, Dine Out, Make My Trip etc.

To ensure the bar operation including opening, closing and service.
To ensure all bar storage and stock areas are left clean at the end of service.
To ensure high standards of guest service at all times and to be an exemplar for the team in excellent guest service delivery.
To ensure new staff are inducted and trained in their role and to assist in the ongoing training.
To cash up daily takings in preparation for account department in line with procedures.
To managed ordering of beverages and other required things from the store department.
To managed Inventory control on daily basis.

Managed the Restaurant, Banquet and In-Room Dining.
Monitored quality control specifications.
Conduct daily inventory.
Maintained accurate daily paperwork including payroll and inventory.
Participate in interviewing and hiring staff, service training.
Conduct training to staff regarding servic. related good standard 

Serve alcoholic and non-alcoholic drinks to guests.
Mix ingredients to make cocktails and garnish accordingly.
Collect payment from the guest tables and operate cash register.
Refill drink in racks and cigarette in dispensers.

Escorting guests to tables.
Answering phone calls and giving basic information on reservations, availability, restaurant hours and services.
Providing menus to guests, taking orders and serve them accordingly.
Clearing table as guests complete their meals and preparing tables for next guests.
Maintained inventory register and Bill register of the outlet.

Cleaning and setting tables.
Welcoming Guests, Seating them, serving them water and delivering food and beverages.
Keeping menus clean and presenting them to Guests.
Stocking side station of restaurant with napkins, utensils, trays and condiments etc.

Worked in F&B Service, F&B Production, House Keeping, and Front Office for 45-45 days in each departments.