BIPIN SUNNY
Uppsala
Summary
- Currently working as an Extra Bartender at Radisson Blu Arlandia Hotel, Sigtuna, Stockholm.
- Royal Caribbean International, (RCCL) Miami as a Bartender.
- I have previously worked with Sofitel Downtown Dubai and Marriott International Dubai as a Bartender as well as a Waiter.
- I have 14 years of experience working in the hospitality industry with an excellent background in bar and restaurant operations. A consistent performer with a proven track record of maintaining high-quality service standards. I believe my experience and skills qualify me for this application, which will help me achieve your company’s goals and my personal enhancement.
Professional Bartender with extensive knowledge of spirits and engages customers one-on-one. Friendly, open and committed to building customer base by providing positive service experience.
Overview
14
14
years of professional experience
Work History
Bartender
Radisson Blu Arlandia Hotel
09.2023 - Current
- Served high customer volumes during special events, nights, and weekends.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Kept bar presentable and well-stocked to meet customer needs.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
Bartender
Royal Caribbean International Cruise Lines
01.2016 - 05.2023
- Check Mise-en-place, menu, and all equipment ready for the operation
- Preparing and serving the drinks according to the menu specifications
- Conduct Briefing
- Checking back to ensure the quality of the products and service
- Maintaining the par level and daily requisition
- Check stores/orders are being picked up on time
- Assisting the manager in the overall leadership of the Department
- Training for beginners and conducting necessary training
- Worked on a new beverage menu
- Creating seasonal-themed cocktail menus
- Monitoring all service equipment and ensuring a clean and safe work environment
- Leading and motivating co-workers
- Handling guest complaints and resolving problems according to the guidelines set by the company
- Check all operational and non-operational areas for safety hazards and take appropriate action
- Weekly Cigarette and alcohol inventory
- Monitoring Speciality venue’s wine inventory and depletion files
- Controlling overall cost by monitoring the overall sales and controlling requisition.
Bartender
Sofitel Downtown
03.2015 - 12.2015
- Opening and Closing of the Bar according to the checklist
- Preparing and serving the drinks according to the menu specifications
- Checking back to ensure the quality of the drinks
- Daily inventory and requisition
- Maintaining the par level
- Part of the new beverage menu
- Creating seasonal-themed cocktail menus
- Monitoring all service equipment and ensuring a clean and safe work environment
- Leading and motivating co-workers
- Handling guest complaints and resolving problems according to the guidelines set by the company
- Cashiering according to cash handling procedures
- Daily bar knowledge training for the servers.
Bar/Restaurant Waiter
Marriott International
03.2011 - 02.2015
- Opening and Closing of the Bar and Restaurant
- Handling sections, ensuring proper sequence of service and guest satisfaction
- Ensuring all the guests are satisfied with the food and the service throughout the operation
- Undergone training in Bar
- Helping all the section holders by floating between all the sections, especially during busy hours
- Preparing the mise en place for the day-to-day operation
- Preparing and serving drinks according to the brand standard
- Ensuring the cleanliness of the bar
- Ensuring all the HACCP standards are being followed
- Ordering requisitions according to the sales of the day and making daily reports
- Daily bar inventory and requisition
- Menu engineering and costing
- Conducting necessary training for the bar staff
- Cash Handling Procedures and cashiering
- Handling guest complaints and follow-up
- Prepare User Records for cocktails
- Monitoring the GSS scores and assisting the manager in taking the necessary action plans.
Team Member
Aromas Cafe Mumbai (IHPL)
06.2009 - 08.2010
- Responsible for daily shift operations and ensuring compliance with all policies, standards and procedures
- Ensure guest satisfaction through personalized effective service
- Ensured that facilities & equipment are in perfect condition & followed procedures to keep breakage & loss to an absolute minimum
- Responsible for closing the Restaurant shift and ensuring completion of assigned shift checklist and other duties
- Inventory Management which includes crockery, cutleries, glasses etc
- Inventory Management of food and general materials.
Education
Bachelor of Science - Hotel Management
University of Mumbai
Mumbai05.2009
Skills
- Bar
- Restaurant Operations and Guest Management
- Cost and Revenue
- Team player
- Attention to detail
- Maintaining effective work relations with colleagues
- Product knowledge of both bar and restaurant
- Well-versed with Microsoft Office, Excel, and PowerPoint
- Outlook, Crunch time, FMC and InfoGenesis
Accomplishments
- I have been part of the pre-openings of two of the world’s largest cruise ships including Symphony of the seas.
- Nominated for the Leader of the month October 2022, Vision of the seas, RCCL
- Received Associate of the Month in December 2011 and September 2013 and nominated in November 2013 at Marriott Harbour Hotel and Suites, Dubai.
- Received Spirit to Serve award from Marriott Headquarters 2013
- Part of Marriott Harbour Hotel which received the Hotel of the Year award in 2011 and 2013 among the entire MHRS category in the Middle East and Africa (MEA Region).
- Received recognition in Trip Advisor from our guests for my exceptional service. (Sofitel downtown Dubai 2015)
Internship And Training
Internship at The Ambassador, Mumbai from June 2006 to Dec 2006.
Academic Education Credentials
Bachelor's Degree in Hotel and Tourism Management Studies from Kohinoor College of Hotel and Tourism Management, under MUMBAI UNIVERSITY (2009).
Personnummer
19880513-5376
Technical Training
- Bar Art’s training from Marriott’s International
- Fire Fighting
- Basic Food Hygiene and HACCP
- Wines and Spirits
- Passport to Success from Marriott’s international
- Onboard RCCL HACCP/Safety/Food Hygiene
- United States Public Health(USPH)
Personal Information
Date of Birth: 05/13/88
Timeline
Bartender
Radisson Blu Arlandia Hotel
09.2023 - Current
Bartender
Royal Caribbean International Cruise Lines
01.2016 - 05.2023
Bartender
Sofitel Downtown
03.2015 - 12.2015
Bar/Restaurant Waiter
Marriott International
03.2011 - 02.2015
Team Member
Aromas Cafe Mumbai (IHPL)
06.2009 - 08.2010
Bachelor of Science - Hotel Management
University of Mumbai
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