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- 1. RESUME Balaji Govindasamy Cheval Blanc Randheli Noonu Atoll- Maldives Cell Phone # +9607897841 E-Mail Addresses: Balaji.lalitashok@gmail.com Objective A Highly professional and sociable Team member, benefiting from experience within the competitive Hospitality and customer service industry that has required the ability to think to on one's feet, a high degree of numeracy and problem solving edibility Multi-cultural approach to with complaints and enquires from diverse range of people. Possessing a determined approach in coping with long hours, prioritizing large workload and meeting strict deadlines. Now looking forward to make a significant contribution with the joining of your team that offers genuine opportunity for career progression Professional and Significant Experience CHEVAL BLANC RANDHELLI, MALDIVES SENIOR WAITER From January 2014 till present moment • Senior waiter attends to customer complaints or issues, resolving matters as expediently as possible. Supervisors also oversee food preparation, food & beverage storage and dining areas, ensuring that the facility remains in compliance with safety regulation and health codes. Act as a supervisor in the absence of supervisor Super forms the duties of a human resources manager, recruiting, hiring, training and terminating staff members. Performance management and disciplinary actions are administered as required. Supervisors also schedule employees for work. They also maintain employee records and administer payroll and benefits. Also, the management of incoming funds and accounts payable are often the responsibility of the food and beverage supervisor. • Responsibilities include: Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and
- 2. requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests' service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. . TAJ EXOTICA RESORT & SPA ,MALDIVES IN VILLA DINING & BUTLER COORDINATOR From August 2011 to December 2013 Process all guest check-ins by confirming reservations, assigning room, and issuing and activating room key. Process all payment types such as room charges, cash, checks, debit, or credit. Process all check-outs including resolving any late and disputed charges. Answer, record, and process all guest calls, messages, requests, questions, or concerns. Coordinate with Housekeeping to track readiness of rooms for check-in. Communicate parking procedures to guests/visitors and dispatch bell staff or valet staff as needed. Supply guests with directions and information regarding property and local areas of interest. Run daily reports (number of arrivals, departures), identify any special requests, and check reports for accuracy. Complete designated cashier and closing reports in the computer system. Cash guests' personal checks and traveler's checks. Count bank at the beginning and end of shift. Balance and drop receipts according to Accounting specifications.Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette. Develop and maintain positive
- 3. working relationships with others. Comply with quality assurance expectations and standards. Stand, sit, or walk for an extended period of time THE OBEROI HOTELS & RESORTS, BANGALORE ( INDIA ) F&B ASSISTANT From Dec 2010 to August 2011 As a Food & Beverage Assistant, you are responsible for working in all areas of Food and Beverage as needed to deliver an excellent Guest and Member experience. A Food & Beverage Assistant would also be required to take and deliver customer orders and work to achieve departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards: ● Able to work in all areas of Food & Beverage including Bar, Restaurant, Room Service and Conference & Event ● Welcome guests in a polite and friendly manner ● Take and deliver customer orders, consistently demonstrating high levels of customer service ● Prepare set ups for tables and/or rooms ● Follow cash handling procedures ● Manage guest queries in a timely and efficient manner ● Up-sell with latest departmental incentives ● Ensure compliance of brand standards ● Strive to achieve departmental targets ● Ensure cleanliness of work areas ● Comply with hotel security, fire regulations and all health and safety legislation ● Comply with local licensing laws ● Be environmentally aware ● Assist other departments wherever necessary and maintain good working relationships THE LALIT HOTELS & RESORTS, BANGALORE ( INDIA ) GUEST SERVICE ASSOCIATE Dec 2009 to Nov 2010 Responsibilities · ● To ensure that the service is at all times performed in a professional manner and to the style as specified by the Restaurant Manager. ● To be fully conversant with every dish served in the Restaurant and to provide explanations as requested.
- 4. ● To communicate with other Restaurant staff and departments. · To assist the Restaurant Manager and his Assistants in keeping the morale of the Team up through social and educational events. ● To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilised at all times. ● To assist with Mise en place through distribution of tasks and to ensure the monitoring and completion of tasks is done properly and in time allocated. ● To take responsibility for service in the area of the Restaurant under your responsibility during your shift. ● To assist the Restaurant Manager and his Assistants in the preparation and presentation of training programs, briefings and SOP’s. ● To report, monitor or handle small disciplinary matters. ● To be aware and promote all services offered in the Hotel. ● To ensure that all guest wishes are met so far as is reasonably possible. · To ensure that all staff call guests by their correct name and title. ● To assist with the Restaurant administration as allocated at twice monthly Management meetings. ● To welcome, sit and take food orders from guests in the Lounge or Restaurant. · To ensure that service is at all times performed in a professional manner following standards set. ● To ensure that the billing procedure is thorough, correct and signed at completion of each meal. ● To collate information and feedback while attending all staff briefings before each service. ● To obtain feedback from guests and to use this to improve service and to pass on such to the Restaurant Manager and his Assistants. ● To ensure overall responsibility of the running of your station, private function or room service. ● To assist in preparation, presentation and recording of trainings sessions. ● To maintain good communication between Kitchen/Restaurant and other departments on a daily basis re specials, shortages and special dietary requirements. ● To ensure that the Restaurant and Room Service areas are maintained to a high standard of cleanliness. ● To ensure that all appliances, fixtures and fittings are safe and work in accordance with Health & Safety regulations and report any faults to the Restaurant Manager or his Assistants. ● To be fully aware of the Hotel’s Fire Safety Procedures and Health & Safety regulations THE ZARA TAPAS BAR, CHENNAI ( INDIA) TRAINEE CAPTAIN From June 2008 to November 2009 ● Clean bars, work areas, and tables.
- 5. ● Serve wine, and bottled or draft beer. ● Stock bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws. ● Check identification of customers to verify age requirements for purchase of alcohol. ● Mix ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks. ● Collect money for drinks served. ● Slice and pit fruit for garnishing drinks. ● Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. ● Take beverage orders from serving staff or directly from patrons. ● Clean glasses, utensils, and bar equipment. ● Ask customers who become loud and obnoxious to leave, or physically remove them. ● Arrange bottles and glasses to make attractive displays. ● Serve snacks or food items to customers seated at the bar. ● Balance cash receipts. ● Create drink recipes. ● Order or requisition liquors and supplies. ● Plan, organize, and control the operations of a cocktail lounge or bar. ● Supervise the work of bar staff and other bartenders. ● Plan bar menus. ● Prepare appetizers such as pickles, cheese, and cold meats. ● PARTICIPATIONS & ACHIEVEMENTS • A significant number of celebrities, Kings, Queens, Head of States, Ministers, and governments officials handling visits. • Employee of the month (Cheval Blanc Randheli) June & July2014 • Star of the Quarter (The Lait Ashok Hotels & Resorts) India • Best IVD Team 2013 in TABE AWARD (Taj Exotica Resort & SPA) Maldives • Highest Richey Audit Score 97 %( Taj Exotica Resort & Spa) Maldives) • Highest LQA Audit Score 90 % ( Taj Exotica Resort & Spa) Maldives) EDUCATIONAL QUALIFICATION BSC Hospitality & Hotel Administration (2005-2008) Shevaroys College of Hotel Management, Salem (India) MBA Hotel Management & Tourism (2010-2011) Annamalai University ( Distance education)
- 6. PERSONAL PROFILE Name G.Balaji Father’s Name S. Govindasamy Date of Birth 15 th February 1987 Sex Male Religion Hindu Nationality Indian Skype ID Balaji.Govindasamy.3 Languages Known English, Hindi, Tamil, Basic French Address for Communication Cheval Blanc, Randheli Noonu Atoll, Maldives, Mobile – 009607897841 DECLARATION I hereby do confirm that the above Information is true and Reference Will be provided upon Request Place: Maldives G.Balaji Date:13/04/15