JYOTHI SWARUP NARASIMHA SAI KIRAN MUTHAVARAM

Conference & Meeting Oversight Event Execution & Operations

Leadership & Team Management

• Pre-Shift Briefings: Conducted daily "line-up" meetings with the service team to review the Banquet Event Order (BEO), dietary requirements, and VIP guest lists.
• Staff Supervision: Directed a team of [Insert Number] banquet servers, assigning specific stations and ensuring all staff followed 5-star grooming and service standards.
• Problem Solving: Acted as the primary point of contact for the event host, resolving any last-minute requests or issues immediately to ensure 100% satisfaction.
• Function Room Audits: Conducted final "walk-throughs" of all meeting spaces to ensure table alignments, stationery (pads/pens/water), and technical setups matched the client's exact floor plan.
• Time Management: Coordinated the precise timing of "Coffee Breaks" and "Working Lunches," ensuring all refreshments were set and ready 15 minutes before the scheduled break.
• VIP Protocol: Managed the "Head Table" or "Speaker’s Podium" requirements, providing dedicated, discreet service to keynote speakers and corporate executives.
• Course Coordination: Liaised directly with the Executive Chef and Kitchen team to manage the "firing" and "plating" of meals for large-scale banquets (up to [Insert Number] guests).
• Billing & Administration: Finalized event checks, processed payments, and recorded "consumption logs" for open bars and mineral water to ensure accurate billing.
• Closing & Handoff: Supervised the post-event "strike" (breakdown), ensuring all equipment was returned to the proper storage and the room was ready for the next day's "flip."

Waiter/waitress Duties and responsibilities:-

• Greet and escort customers to their tables
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
• Prepare tables by setting up linens, silverware and glasses
• Inform customers about the day’s specials
• Offer menu recommendations upon request
• Up-sell additional products when appropriate
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization
• Communicate order details to the Kitchen Staff
• Serve food and drink orders
• Check dishes and kitchenware for cleanliness and presentation and report any problems
• Deliver checks and collect bill payments
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties)
• Follow all relevant health department regulations
• Provide excellent customer service to guests

1. Preparation & Setup (The "Mise-en-Place") 2. Order Taking & Accuracy 3. Delivery & Presentation 4. Maintenance & Clearance

• Equipment Readiness: Ensure all room service trolleys and trays are clean, stable, and polished.
• Station Stocking: Replenish the IRD station with linens, cutlery, condiments (ketchup, jams, honey), and glassware.
• Menu Knowledge: Maintain a perfect understanding of the 24-hour menu, including breakfast sets, late-night snacks, and beverage pairings.
• Professional Etiquette: Answer the IRD phone within 3 rings using the guest's name (if provided by the system).
• Upselling: Suggest appetizers, desserts, or specific wine pairings to enhance the guest's meal and increase revenue.
• Dietary Precision: Carefully record any allergies or special requests (e.g., "no salt," "dressing on the side") and communicate them clearly to the kitchen.
• Temperature Control: Use "hot boxes" (warmers) for hot food and ice buckets for cold beverages to ensure the meal arrives at the perfect temperature.
• The "Knock" Standard: Follow hotel SOPs for entering (usually knocking 3 times and announcing "Room Service").
• In-Room Setup: Ask the guest where they would like the meal served. Set the table professionally, moving furniture if necessary, and explain the dishes as you uncover them.
• Privacy & Discretion: Maintain a high level of confidentiality and respect the guest’s privacy at all times.
• Tray Tracking: Keep a log of every room that has a tray/trolley to ensure they are cleared promptly.
• Floor Patrol: Regularly walk the guest hallways to remove dirty trays and trolleys left outside rooms to maintain hotel cleanliness.
• Billing: Present the check clearly, explain any service charges, and process the room charge or credit card payment accurately.