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AKSHAY MISHRA

AKSHAY MISHRA

Chef Sommelier

Constance Hotels and Resorts

Maldives

B.Sc. in Hospitality & Hotel Administration from IHM Kufri, Shimla under National Council of Hotel Management & Catering Technology, Ministry of Tourism (an autonomous body running under Government of India) with 6 years of fruitful experience in Food & Beverage, Guest Relations, Personnel Coordination & Management. Currently...

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Constance Hotels and Resorts

Chef Sommelier

The Jewel Island, award winning luxury resort around the South Ari Atoll, Republic of Male comprises of 24 beach villas, 56 water villas and 30 senior water villas.
DUTIES AND RESPONSIBILITIES:

Maintained dynamic approach to wine sales and pricing depending on the guest mix to maximize revenues.
Hosted weekly wine dinner focusing on harmony between food and wine, creating unique and unforgettable dining experience for guests.
Put up ideas in designing wine cellar and cigar humidor as USP of the resort, resulting in amazing guest comments on Trip Advisor and Market Matrix.
Ensure delivery of supplies as per schedule and managing equipment maintenance & repair.
Coordinate activities of various departments such as kitchen, banquet operations, In-room Dining and Bar plus inventory management.
Ensure proper inventory, control of chinaware, silverware, glassware linen & other equipment.
Effectively maintaining liquor and bar supply inventory, with maintaining of store and responsible for stock requisition.
Develop monthly training items to foster development and cross training with other departments.
Assisting colleagues in meeting the sales target by making them understand Unique Selling Points of hotel products.
Committedness towards ensuring the guest satisfaction during their stay with the lead quality assurance under the benchmarking standards of Constance Group of Hotels & Resorts.
Working in loop with supervisor in conducting briefing of subordinates, creating reports, handling emails, handling guest glitches and complaint to a result of fixing it.
Officiated and held the fort in the absence of the Supervisor on many occasions as 4 bar associates are direct reportees.
Impart appropriate training on Food and Beverage, Service Excellence and Teamwork to subordinates.
Monitoring Special Setups in events like Wedding, Sand Bank Luncheon, Moon Light Private Dinner, Beach Cocktail Event, Champagne Breakfast, Couple Movie Night.