RAMESH BELLIAPPA

• Worked fast and accurately to meet customer needs and service goals.
• Handled customer complaints using quick decision-making to resolve issues.
• Checked completed orders for accuracy, quality and presentation.
• Received incoming stock shipments, rotated current supplies and placed new items into correct storage locations.
• Placed previously cooked food into ovens to reheat for customer orders.
• Maintained a safe working environment, incorporating safe food handling standards across all tasks.
• Maintained workplace safety, complying with food handling, hygiene and OSHA regulations across all tasks.
• Sustained production speed by checking ink levels and ordering supplies promptly for out-of-stock items.
• Maintained working knowledge of available products and services.

Reported on daily activities, recording behaviour and safety incidents to document actions taken.

• Handled day-to-day scheduling, ordering food and planning events to support catering logistics.
• Helped catering teams with food running and guest services to meet team goals.
• Loaded and unloaded catering vehicles with food, supplies and equipment for events.
• Arranged for catering or local food delivery and followed up to confirm details.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Supervised food preparation for events, assessing for quality, proper plating and portioning.
• Built loyal customer base by creating welcoming environment with top quality service.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.

• Provided instructions and feedback to team during shifts.
• Trained new hires and set up mentoring relationships to drive team performance.
• Assigned tasks, projects and responsibilities to team members and monitored status.
• Led by example and demonstrated company best practices.
• Processed high volume of food orders daily, maintaining accuracy and consistency.
• Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Stored ingredients at safe temperatures in compliance with food hygiene regulations.
• Ordered and received products and supplies to maintain well-stocked kitchen areas.
• Minimised food waste with FIFO system, verifying all ingredients stored at correct temperatures.
• Monitored equipment operation and controlled settings to steam, roast and grill food.

• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Led by example in providing customers with attentive, professional restaurant service.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
• Grew restaurant profits through improved marketing and staff development initiatives.

• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Recruited and trained new employees, offering ongoing support and guidance to maintain first-class customer service.
• Interacted positively with customers, effectively promoting restaurant facilities and services.
• Monitored restaurant performance to identify and implement improvement initiatives.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Quickly identified problem situations, skilfully resolving incidents to maintain satisfaction of involved parties.
• Gained experience in all restaurant activities, including waiting, bar and front of house.
• Sourced products locally for improved cost-efficiency and sustainability.

• Led team to deliver outstanding hospitality operations.
• Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
• Monitored and authorised staff clock-in and clock-out procedures.
• Reconciled cash and credit card transactions to maintain accurate records.
• Managed restaurant and bar booking sheets to organise guest lists and avoid double bookings.
• Smoothened shift transitions, establishing effective and efficient lines of communication during hand-over procedures.
• Confirmed all staff adhered to uniform and personal hygiene policy as detailed within Company Induction Pack.
• Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
• Led F&B team to champion customer service and consistently elevate food presentation standards.

• Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
• Oversaw bar recordkeeping and stocktaking for organised and profitable operations.
• Provided efficient food and drinks service for high levels of customer satisfaction.
• Collected cash payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.
• Prepared ingredients and garnishes for cocktails and signature bar drinks.
• Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
• Served guests spirits, lagers and stouts at bar.
• Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.
• Set up bar area daily with clean furniture, supplies and beverage stock for typical bar demands.
• Created friendly, welcoming atmosphere to encourage positive guest experiences, prolonging visits to increase profitability.
• Completed end-of-day cleanup to reset bar for next day.

• Led team to deliver outstanding hospitality operations.
• Controlled food and beverage inventory, strategically ordering supplies and anticipating consumer demands to prevent out-of-stock items.
• Monitored and authorised staff clock-in and clock-out procedures.
• Reconciled cash and credit card transactions to maintain accurate records.
• Monitored and maintained stock levels for maximised efficiency and minimised waste.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Developed menus with strict cost controls to maximise restaurant profits.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximise guest satisfaction.
• Operated and maintained security of Point of Sales (POS) system.
• Confirmed all staff adhered to uniform and personal hygiene policy as detailed within Company Induction Pack.
• Delivered outstanding guest experience, ensuring constant up-to-date knowledge of daily specials and menu items.
• Managed restaurant and bar booking sheets to organise guest lists and avoid double bookings.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.

• Maintained excellent guest satisfaction by providing attentive, proactive and helpful service.
• Prepared tables for guests and reset tables between customers.
• Listened to guest complaints and worked with kitchen staff or management to promptly resolve issues.
• Followed health and hygiene standards when handling food and cleaning restaurants.
• Advised on food and drink choices based on customer preferences.
• Delivered quality service by providing warm and welcoming environment.
• Upsold sides and beverages to increase restaurant revenue.
• Verified completed orders and served guests at tables.
• Kept tables clear of used crockery, glassware and cutlery.
• Accurately took orders, making menu recommendations as appropriate.
• Managed cash and card payments, gift vouchers and deposits.
• Monitored and supported commis waiters to uphold restaurant standards.
• Maximised profitability by maintaining up to date knowledge of daily specials, promotions and regular menu items.

• Welcomed attendees and promptly resolved queries.
• Maintained clean, sanitary and hazard-free work space.
• Communicated with and effectively supported guests of all backgrounds.
• Interacted with guests and staff to build rapport.
• Warmly greeted guests upon arrival to create welcoming atmosphere.
• Cleaned and set tables quickly after customers left to maximise restaurant capacity.
• Prepared tables for guests and reset tables between customers.
• Provided friendly, courteous service, maximising positive customer satisfaction ratings.
• Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.
• Delivered food and drinks from kitchen to respective tables to meet timely expectations.
• Maintained excellent level of service in busy and demanding restaurant environment.
• Verified completed orders and served guests at tables.
• Followed health and hygiene standards when handling food and cleaning restaurants.
• Greeted customers, presented menus and shared information about available special items.
• Served high volumes of guests in fast-paced service environments with exceptional customer care.
• Advised customers on wine and beverage pairings with selected food items.