Dileep Gupta

• Showed high-level understanding of fine dining standards and practices.
• Trained new hires on restaurant policies, menu offerings, and service techniques for seamless integration into the team.
• Completed restaurant opening and closing functions that included POS report generation.
• Maintained updated inventory of alcoholic beverages and serving supplies.
• Participated in monthly team meetings to discuss ways to improve overall restaurant operations.
• Coordinated foodservice operations between kitchen staff and dining room servers.
• Stayed up-to-date on menu changes to help customers make food choices.
• Used communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
• Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
• Trained staff members on use of POS system.
• Increased sales significantly by upselling higher-end products to customers.
• Resolved guest complaints promptly and professionally, maintaining positive dining experiences.

• Managed high volume of customers during peak hours, maintaining prompt and efficient service.
• Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
• Utilized strong multitasking skills to manage multiple tables simultaneously while maintaining a high level of attention to detail.
• Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
• Remained calm and poised when dealing with difficult customers or during busy shifts.
• Provided support during busy periods by assisting other servers in cleaning tables and resetting them quickly for incoming guests.
• Handled customer complaints diplomatically, working towards satisfactory solutions that ultimately retained loyal clientele.
• Communicated with kitchen staff to enable accurate food preparation.
• Assisted in training new waitstaff, sharing best practices and improving overall team performance.
• Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
• Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.

• Used appropriate sanitising and cleaning products to maintain hygienic kitchen and food preparation areas.
• Regularly communicated with kitchen and bar staff to maintain smooth front of house operations, minimising potential service delays.
• Cleaned, sanitised and organised food storage racks and bins, maintaining exceptional hygiene standards.

professionally, notifying restaurant management of concerns.

• Provided friendly, courteous service, maximising positive customer satisfaction ratings.
• Warmly greeted guests upon arrival to create welcoming atmosphere.
• Maintained professional appearance throughout shifts, reflecting positively on establishment image.
• Managed high volume of customers during peak hours, maintaining prompt and efficient service.
• Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
• Utilized strong multitasking skills to manage multiple tables simultaneously while maintaining a high level of attention to detail.
• Enhanced customer satisfaction by providing attentive service and anticipating guest needs.
• Maintained updated inventory of alcoholic beverages and serving supplies.
• Helped maintain inventory levels by restocking supplies as needed throughout the shift.
• Collaborated with management to address any discrepancies or areas of improvement in the overall dining process, fostering a culture of continuous growth and development.
• Assisted in setting up the restaurant before opening hours, ensuring proper table settings and a welcoming atmosphere for guests upon arrival.

1. Maintain the micros billing taking all responsibilities of cash and cheque settlement in Banquet day to day Operations.

2. Maintain the CGS inventories by every month end.

3. Create and promote good public relations, take corrective action and assist in handling guest’s complaints to ensure their satisfaction; informing managers as soon as done and during dealing with given service recovery situations.

4. Control usage of food, beverage and consumable items and appropriate usage of equipment’s, tools and service equipment’s ensuring it is used in a correct and safe manner.

5. Perform other duties as assigned by Manager.

• Completed related coursework on time and to high standard.
• Attended necessary training and completed assessments.
• Adjusted quickly to new environments, working confidently with minimal supervision.
• Engaged in team discussions, meetings and training.
• Supported daily operations to improve outcomes.
• Executed assigned duties with attention to detail and accuracy.
• Commended for punctuality and consistent regular attendance which contributed to the team's morale.
• Collaborated effectively with team members to complete projects on schedule.
• Maintained clean and safe working environment, enhancing overall efficiency.