LAKSHMI TADIMETI

• Vegetable preparation for salad and main course.
• Prepared the dining room for lunch service.
• Lunch was served at the counter.
• Served pre-plated lunch to guests with limited mobility.
• Cleanup after lunch: restaurant and serving counters.

• Customer- focused with friendly and professional attitude.
• Worked various shifts ,briefing staff before the shift, assigning work areas, sharing guest feedback and steps to improve service.
• Ensured equipment is in right order and supplies are adequate and commensurate with occupancy.
• Used the computer to release inspected rooms to front office and check room status.
• Collaborated with other departments like engineering, florist and room-service for room amenities and upkeep.
• Received customer service request on the phone, relayed to the floor staff and followed up with the guest to ensure they are taken care of.
• Maintaining detailed records of customer interaction and following up as needed.
• Showed genuine empathy and validated their feelings when a customer has concerns or complaints about service. Listened, gathered and clarified information and collaborated to find a suitable solution following hotel policies.
• Helped customers navigate the in-house services and helped tourists with their itinerary, suggesting places to visit.
• Worked at the desk receiving calls from multiple phone lines and maintained a log of each call with documentation and followup.
• Helped with budgeting, hiring and training staff.

Cross-trained in all the departments of the Taj Residency Hotel.

• Ten weeks in the kitchen-bakery: continental, Chinese, South Indian, room service, and banquet kitchen.
• Four weeks in food and beverage service: continental, Chinese, South Indian restaurant, banquet, room service, and outdoor catering.
• Four weeks in housekeeping, including the linen room.
• Four weeks in the front office: check-in and check-out, reservations, and lobby area.
• Two weeks in accounting, human resources, security, and engineering departments.
• Completed a similar on-the-job training program at the Oberoi, where I cross-trained in the rooms division, food production, and service departments as part of a professional program for which I was selected at the Oberoi Group of Hotels.