Mikhail Karki
Summary
Dynamic Food and Beverage Attendant with a proven track record at Hotel Shanker, excelling in guest services and food safety. Recognized for enhancing customer satisfaction through effective communication and relationship building. Adaptable and reliable, I thrive in high-pressure environments, ensuring cleanliness and compliance with health regulations while fostering loyalty among patrons.
Overview
3
3
years of professional experience
Work History
Food and Beverage Attendant
Hotel Shanker
05.2022 - 11.2024
- Assisted with food and beverage preparation, ensuring adherence to safety and hygiene standards.
- Provided excellent customer service by addressing inquiries and resolving issues promptly.
- Maintained cleanliness of dining areas, including tables, counters, and utensils, to enhance guest experience.
- Collaborated with team members to efficiently manage high-volume service periods during peak hours.
- Adapted quickly to changing environments, demonstrating flexibility in handling various tasks as needed.
- Maintained clean and organized restaurant to comply with hygiene and health regulations.
- Greeted and seated guests to provide friendly and welcoming experience.
- Developed strong relationships with regular customers, leading to increased loyalty and repeat business.
- Communicated with kitchen staff and waiters to provide accurate, timely information regarding orders and minimize delays.
- Improved customer satisfaction by quickly addressing and resolving any complaints or concerns.
Education
Hospitality Management - Hospitality Management
Aroma College
Bharatpur, Nepal12.2024
Skills
- Adaptability under pressure
- Reliability and punctuality
- Food safety
- Kitchen support
- Guest services
- Clear communication
- Multitasking Abilities
- Guest service
- Cleaning
- Customer relations
- Relationship building
- Active listening
- Cleaning and sanitizing
Timeline
Food and Beverage Attendant
Hotel Shanker
05.2022 - 11.2024
Hospitality Management - Hospitality Management
Aroma College
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