NAGA SESHU PARASA

• Trained team members on effective UPSELLING STRATEGIES , boosting outlet sales performance.
• Supervised team of 8 staff across restaurant and bar operations.
• Managed inventory by monitoring stock levels and coordinating timely procurement to ensure seamless service.
• Expert in managing dietary needs and ALLERGENS requests with precision and care.
• Skilled in resolving GUEST COMPLAINTS promptly with professionalism, turning issues into positive experiences.
• Used POS systems like PMS OPERA/MICROS to process orders, manage reservations, and monitor sales.

• Maintained knowledge of menu items, leading to accurate order taking.
• Served meals and drinks with PROFESSIONALISM and skill, maintaining high presentation and quality standards.
• Resolved guest complaints promptly and professionally, notifying restaurant management of concerns.
• Practiced healthy and safety measures to comply with regulations.
• Advised customers on WINE PAIRING with selected food items.

• Developed in-depth knowledge of Japanese cuisine, including sushi, sashimi, and traditional hot dishes.
• Provided clear and accurate explanations to guests about different types of sushi and other menu items.
• Gained expertise in identifying and managing 14 common food allergies to ensure GUEST SATISFACTION.
• Ensured detailed knowledge of allergen content across menu items, offering tailored recommendations to guests.
• Delivered exceptional customer service by educating guests about Japanese culinary traditions.
• Worked efficiently in a FAST PACED environment while

maintaining attention to detail.

• Maintained professional appearance throughout shifts, reflecting positively on establishment image.
• Helped bar staff prepare garnishes and mix cocktails during busy bar periods.
• Learned many new things which is not in theory books. Got many appreciation's from mangers/Guests.
• Worked in 5 departments in hotels like Banquets, Bars, Restaurant's, Front desk, House keeping, and Food production gained knowledge.