DURGARAO Hanumanthu

In-Room Dining Supervisor
The Savoy Hotel, London

• Oversee daily operations of in-room dining, ensuring service excellence aligned with LQA and Forbes Standards.
• Manage and coordinate VIP arrivals and departures, delivering personalized service to enhance guest satisfaction.
• Handle guest amenities, ensuring accurate and timely setup, contributing to a 98% positive guest feedback score.
• Conduct self-audits, leading to a 15% improvement in service efficiency and adherence to brand standards.
• Lead team training sessions, coaching staff on service excellence, resulting in a 20% increase in positive guest reviews.
• Organize team outings and training programs, boosting team morale and engagement by 30%.
• Ensure strict compliance with health, safety, and hygiene regulations, maintaining a 100% audit pass rate.

Back-of-House Supervisor
The Savoy Hotel, London

• Supervised and coordinated daily back-of-house operations, maintaining high standards of cleanliness, organization, and efficiency.
• Managed a team of kitchen porters and stewards, ensuring smooth workflow and timely task completion.
• Maintained health, safety, and hygiene standards, contributing to a 100% compliance record in audits.
• Assisted with inventory management and stock control, reducing waste by 15% through efficient supply ordering.
• Collaborated with chefs and front-of-house teams to enhance service efficiency and guest satisfaction.
• Trained and motivated staff, increasing productivity by 20% and fostering a positive work environment.
• Resolved operational issues promptly, ensuring uninterrupted five-star service quality.

Food & Beverage Server
The Savoy Hotel

Greeted guests and took orders for drinks and meals, ensuring a welcoming dining experience.

• Anticipated guest needs and provided attentive service throughout their visit.
• Delivered food from the kitchen promptly while ensuring presentation and accuracy.
• Coordinated with kitchen staff to confirm meal orders met quality and presentation standards.
• Performed shift duties, including restocking service stations, rolling silverware, pre-bussing, cleaning tables, and waste disposal, maintaining a clean and organized dining environment.