NEDYA KIRANA

• Governed dining area with natural leadership talents and organizational strategies focused on balancing guest and business needs.
• Monitored seating area and checked restrooms regularly to keep spotless.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
• Assigned work tasks and coordinated activities of dining room personnel to provide prompt and successful service to patrons.
• Governed dining area to coordinate, usher and remove obstacles to drive positive dining experience.

• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
• Assigned patrons to tables suitable for needs and restaurant section rotation.
• Cultivated positive guest relations by managing information and orchestrating speedy seating.
• Relayed guest comments or suggestions to manager on duty for further action.
• Developed and maintained up-to-date knowledge of menu items and daily specials to accurately respond to customer queries.

Side Duties:

• Ordering miscellaneous of hostess desk, bar area and guest supply
• Responsible for employee attendance include annual leave and sick leave certificate
• Assigned schedule every big event
• Responsible for closing restaurant and cashiering
• Responsible for processing add new menu to the micross

• Managed time efficiently in order to complete all tasks within deadlines.
• Developed strong organizational and communication skills through coursework and volunteer activities.
• Acted as a team leader in group projects, delegating tasks and providing feedback.
• Collect and compile employee training forms to the HR department.
• Coordinate with each outlet manager to correct employee salary schedules.
• Updated trip advisor rates, RPS, each outlet booking reservations and guest comments to the Food and Beverage Director every morning.
• Adjust the schedule of Outlet Managers every week and share with all leaders.

• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Monitored seating area and checked restrooms regularly to keep spotless.
• Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
• Used cash registers and credit card machines to cash out customers.

• Greeted new customers, discussed specials, and took drink orders.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
• Collaborated with kitchen staff to correctly update customers on unavailable dishes and wait times.
• Folded napkins and prepared silverware sets to provide adequate supply for host station.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.

• Inspected final products to assess compliance with quality standards and established tolerances.
• Volunteered for additional assignments during peak work periods to keep tasks on schedule.
• Managed inventory levels and restocked supplies to keep up with high production needs.
• Explained menu items and suggested appropriate options for food allergy concerns.
• Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
• Followed health and safety protocols crucial for maintaining safe and sanitary environments for customers and staff.