MATHURAI MAHARAAJAN THURAISINGAM
Summary
Knowledgeable Banquet Set Up Supervisor with 14 years of experience in food and beverage service and set up configurations. Strong verbal and written communication skills to properly assign and execute tasks. Regularly and continuously lifts and move furniture and push and pull carts and equipment. Supervises and mentors banquet setters while working alongside for maximum productivity.
Overview
14
14
years of professional experience
Work History
Assistant Operation Banquet Manager
NUSS Kent Ridge
12.2022 - Current
- Collaborated with clients to create customized menus, meeting dietary and budgetary requirements.
- Maintained well-regarded concierge services to provide guests with assistance and convenient information about local attractions.
- Maintained a safe working environment by enforcing health and safety standards among staff members.
- Liaised with catering department about event changes and implemented requested adjustments.
- Managed day-to-day operations of lodging facility, scheduling staff and overseeing budgets.
- Cultivated an inclusive work culture promoting open communication, teamwork and staff empowerment resulting in a motivated and high-performing team.
- Booked large groups for weddings, seminars, conferences, and other events, providing best available room rates.
- Provided exceptional service to guests by immediately addressing needs and requests.
- Fostered safe lodging environment with reliable and effective security services.
- Created and managed accurate occupancy forecasts and budgets.
- Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Elevated overall banquet experience by incorporating unique table settings, lighting schemes, and room layouts as per client preferences.
- Organized banquet storage and surrounding areas to facilitate access to products and materials.
- Followed safety procedures and incorporated safety equipment to reduce injury and loss.
- Hired and trained new employees, demonstrating best methods for serving clients and guests.
- Trained new hires on company policies, procedures, and service standards, fostering a cohesive team environment.
- Set up and broke down conference and banquet rooms to meet facility standards and specifications.
Senior Captain (BANQUET,RESTAURANT & BAR)
REPUBLIC OF SINGAPORE YACHT CLUB
01.2010 - Current
- Identified patterns and trends that resulted in undesirable outcomes or compromised program compliance and developed corrective action plans.
- Interacted with team members, encouraging each to be outgoing and offer excellent service to customers.
- Met with event organiser to discuss event details, timelines and specific equipment that would be required.
- Kept guest areas clean, removing trash and dirty dishes.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Organized banquet storage and surrounding areas to facilitate access to products and materials.
- Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
- Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
- Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.
- Set up and broke down conference and banquet rooms to meet facility standards and specifications.
- Directed and managed banquet functions for 1500 person event.
- Established and maintained equipment inventory for accurate tracking, record keeping and to avoid loss.
- Liaised with catering department about event changes and implemented requested adjustments.
- Provided exceptional service to guests by immediately addressing needs and requests.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Set up glassware, liquor and other necessary supplies for special events.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers and taking inventory.
- Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
- Built relationships with vendors to manage orders and negotiate costs.
- Greeted and interacted positively with customers, promoting specials and providing information on key product offerings.
- Supervised efforts of teams within 300 guest capacity restaurant, ensuring timely and quality servicing of guests.
- Organized implementation of new banners, displays and menus.
- Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
Education
No Degree - Arts And Entertainment Management
SMK AIR KUNING
MALAYSIASkills
- Banquet Setup
- Banquet Events
- Restaurant Reservations
- Restaurant Standards
- Restaurant Operation
- Banquet Hall Set-Up
- Banquet Event Orders (BEOs)
- Restaurant Operations Oversight
- Restaurant Equipment Care
- Restaurant Policies and Procedures
- Bar Cleaning Procedures
- Ordering Bar Supplies
- Training and mentoring
- Employee Development
Timeline
Assistant Operation Banquet Manager
NUSS Kent Ridge
12.2022 - Current
Senior Captain (BANQUET,RESTAURANT & BAR)
REPUBLIC OF SINGAPORE YACHT CLUB
01.2010 - Current
No Degree - Arts And Entertainment Management
SMK AIR KUNING
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