Ankit Singh

• Supervising the service and delivery of items in the Lounge ensuring a high level of quality and consistency.
• Adhering to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
• Endeavoring to resolve all complaints during shift and log all complaints in logbook for further follow up
• Ensuring adherence to international standards in the organization in accordance with guidelines; ensuring that procedures and policies are complied with by entire staff
• Handling guests and International clients, increasing guest satisfaction. Evaluating the feedback for further changes/ improvisations

Achievements*

• Promoted as Team leader.
• Awarded by Emirates for exceptional job during the Southern Runway Rehabilitation in DWC and showing full support and engagement during Ramadan activity

• Deployed and implemented measures to enhance operations.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business.
• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Stayed up-to-date on menu changes to help customers make food choices.

• Bussed and reset tables to keep dining room and work areas clean.
• Suggested appropriate food and drink pairings to increase per-ticket sales.
• Upsold drink specialty items, wine selections and desserts to increase overall sales and exceed targets.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Monitored dining rooms for seating availability as well as service, safety and well-being of guests.
• Applied comprehensive knowledge of wine, cider and beer to increase daily beverage sales.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.

• Utilized proper storage bins to organize and transport kitchen equipment to stewarding room for storage purposes.
• Stepped into additional roles during busy times to boost coverage of important stations.
• Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
• Inspected culinary departments for proper employee hygiene, employee productivity, sanitation and cleanliness.
• Met high hotel standards for work procedures, dress, grooming, attendance and punctuality.
• Followed company safety and security policies and procedures when reporting maintenance needs and unsafe work conditions.
• Oversaw incoming deliveries, unboxing supplies, shelving stock and rotating items.