RAKESH DHEREL

Indian, Arabic & Mediterranean and Asian Cuisine,

• Reservations management: maintained daily reservations for guests, ensuring accurate records, and smooth operations.
• Incident resolution: Quickly identified and resolved guest issues, maintaining high levels of guest satisfaction.
• Customer feedback implementation: Collected and used customer feedback to implement service improvements, leading to enhanced guest experiences.
• Staff Management: Training the staff on food and beverage, and supervising a team of 36+ staff members, enhanced overall team performance and efficiency.
• Inventory Control: Accurately calculated inventory needs, and streamlined the ordering process, reducing supply costs.
• Staff Briefing: Conducted daily briefings to update the staff on upselling and suggestive selling techniques.
• Quality Standards Maintenance: Maintained high standards of food and beverage quality, ensuring guest satisfaction.
• Customer Interaction: Engaged with guests, gathering valuable feedback to enhance service delivery.
• Problem-Solving: Addressed customer concerns promptly, ensuring positive outcomes.
• Team Management: Led a team of six supervisors, eight captains, sixteen waiters, and six bartenders, overseeing scheduling, operations, and performance management.
• Sales Growth: Increased sales by 15% through exceptional guest satisfaction and hospitality.
• Operational Reporting: Generated and submitted comprehensive operations reports to management.
• Coordinated daily briefings with service team members to discuss special requirements or reservations for the day.

Multi Cuisine Restaurant.

• Customer Satisfaction Improvement: Implemented new service standards and staff training programs, resulting in a 25% increase in overall customer satisfaction.
• Inventory Control: Accurately calculated inventory needs, and streamlined the ordering process, reducing supply costs by 15%.
• Staff Management: I carefully interviewed, selected, trained, and supervised a team of 20+ staff members, enhancing overall team performance and efficiency.
• Health and Safety Compliance: Conducted comprehensive health, safety, and sanitation evaluations, ensuring adherence to industry standards, and immediate remediation of violations.
• Customer Feedback Utilization: Met with customers, gathered feedback, and implemented positive changes based on their insights, improving repeat customer rates.
• Vendor Management: Dealt with suppliers for ordering and purchasing, ensuring timely delivery, and optimal pricing.

Pan Asian Cuisines, Italian Cuisine, Arabic Cuisine,

• Reservations Management: Maintained daily reservations for guests, ensuring accurate records, and smooth operations.
• Incident Resolution: Quickly identified and resolved guest issues, maintaining high levels of guest satisfaction.
• Health and Safety Standards: Conducted evaluations to ensure compliance with health and safety standards, addressing any violations promptly.
• Customer Feedback Implementation: Collected and used customer feedback to implement service improvements, leading to enhanced guest experiences.
• Inventory Management: Maintained daily inventory for the bar, ensuring sufficient stock levels, and reducing wastage.
• Team Coordination: Worked closely with the pre-opening team to ensure seamless operations during the hotel's launch phase.

Italian Cuisine,

• Sales Increase: Increased sales by 20% through enhanced guest satisfaction, and strategic marketing efforts.
• Hygiene Standards Enforcement: Ensured all health and safety standards were met, maintaining a clean, safe environment.
• Complaint resolution: Addressed and resolved customer complaints effectively, ensuring a positive dining experience.
• Operational Reporting: Compiled and submitted detailed operations reports, providing insights for management.
• Team Leadership: Managed and motivated a team of 15+ staff members, driving operational efficiency.
• Marketing Initiatives: Launched successful promotional campaigns, attracting new customers.
• Quality Assurance: Monitored food and beverage quality, ensuring compliance with company standards.
• Budget Management: Managed budgets effectively, reducing operational costs by 10%.

Italian Cuisine,

• Team Management: Led a team of twenty captains, waiters, and two hostesses, overseeing scheduling, operations, and performance management.
• Sales Growth: Increased sales by 15% through exceptional guest satisfaction and hospitality.
• Inventory Control: Conducted daily inventory checks, ensuring stock accuracy and availability.
• Customer Feedback Collection: A feedback system was implemented, improving service quality by 20%.
• Quality Standards Maintenance: Maintained high standards of food and beverage quality, ensuring guest satisfaction.
• Customer Interaction: Engaged with guests, gathering valuable feedback to enhance service delivery.
• Problem-Solving: Addressed customer concerns promptly, ensuring positive outcomes.
• Operational Reporting: Generated and submitted comprehensive operations reports to management.

Mediterranean, European Restaurant.

• Cocktail Development: Crafted signature cocktails, leading to a 25% increase in repeat customers.
• Staff Training: I trained and supervised new bar staff, enhancing overall service quality.
• Cost reduction: Managed bar supplies efficiently, reducing costs by 10%.
• Inventory Management: Conducted weekly inventory checks, ensuring stock accuracy.
• Customer Feedback System: We implemented a feedback system, boosting positive reviews by 30%.
• Service Excellence: Delivered exceptional service, contributing to high levels of guest satisfaction.
• Health and Safety Compliance: Ensured compliance with all health and safety regulations.
• Team Coordination: I coordinated with the kitchen and floor staff to ensure seamless service.
• Created employee schedules for optimal shift coverage.

Chinese & Japanese cuisines,

• Guest Interaction: Greeted and seated guests, ensuring a welcoming and professional dining experience that aligned with J.W. Marriott's high service standards.
• Table Setup: Efficiently reset dining tables between seatings, maintaining a clean and organized dining environment.
• Menu Knowledge: Developed in-depth knowledge of the restaurant's menu, including ingredients, preparation methods, and special dietary accommodations, allowing for accurate recommendations to guests.
• Food Safety Compliance: Ensured full compliance with all food safety and sanitization regulations, contributing to a safe and hygienic dining environment.
• Efficient Service Delivery: Demonstrated the ability to learn and serve new menu items quickly and accurately, consistently meeting guests' expectations.
• Upselling Techniques: Applied suggestive selling techniques to promote specials, and high-margin items, contributing to increased sales.
• Customer Feedback: Actively sought guest feedback and communicated it to management to help refine service quality and menu offerings.

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