Ishwar Borkar

Seeking middle level assignments in operations management/guest servicing quality compliance, with a growth oriented organization in the hospitality industry. To assist in the management of a multiply point of sale operation. To garner job satisfaction in the process of performance, learning and exceeding targets. To leverage the standard of excellence in the art of hospitality.

Room Service & Steward Order Taker at HOTEL BABYLON (2008-01 – 2012-12)

• Deputies in the absence of the restaurant manager & ensure smooth functioning of the restaurant.
• Allot daily duties to subordinate staff to meet work exigencies ensuring equity of work.
• Conduct daily briefing using it as a vehicle for two-way communication, training & corrective action.
• Attend to guest complaints & ensure guest satisfaction through immediate action.
• Inspect the mis-en-place & mis-en-scene to ensure the smooth flow of operations.
• Ensure the maintenance & aesthetic upkeep of the restaurant in close coordination with engineering & housekeeping.
• Develop restaurant sales through up selling, guest contacts & ensuring good service.
• Ensure that the restaurant is free from work hazards.
• Supervise food service with a view to ensure speed, quality of service & personalisation.
• Appraise staff performance & recommend rewards to the restaurant manager

FNB Captain at THE AANANDA IMPREIAL (2013-06 – 2014-07)

To organize & supervise an assigned restaurant station with a view to providing fast & efficient food & beverage service. 75 rooms 4 star deluxe hotel.

• Training & supervise restaurant servers to give high Standards of service in terms of time, quality & personalisation.
• Supervising the mis-en-place of the assigned station to ensure a smooth service during operations.
• Inspect table layout in the station ensuring that they meet the standards set.
• Check & ensure the serviceability of equipment & furniture.
• Sell food & beverage so as to meet restaurant budgets.
• Take food & beverage orders correctly.
• Give wine service according to international practices.
• Control the inventory of cutlery & service equipment allotted to the station.
• Assign duties ensuring equity of work.
• Ensure that staff meet hygiene & discipline standards.
• Ensure that the station is free from hazards.

Bar Man at Hotel SUN N SAND (2014-01 – 2015-12)

• The bar making cocktails and mocktails mixologist
• Bar

Assistant Manager at Hotel SARDARJI (2015-01 – 2018-12)

• Recruiting – Training and supervising staff
• Planing menu
• Handling Customer
• Inquiry and Complaints
• Taking Reservation
• Making improvement to the running of business and restaurant
• Preparing and staffing Sell reports.

Restaurant Manager at Hotel ELEMENTS (2018-01 – 2020-12)

• Recruiting – Training and supervising staff
• Planing menu
• Handling Customer
• Inquiry and Complaints
• Taking Reservation
• Making improvement to the running of business and restaurant
• Preparing and staffing Sell reports.

Restaurant Manager at Hotel WHISTLING WOODS (2021-01 – Present)

Hotel management trening in hotel Neelam the grand goa

Higher Secondary (10th +2) (2006-01)

Secondary (10th standard) (2004-01)