1. Anand KOONJA (Atish)
A dynamic professional driven by passion and determination to keep improving on
performance. Recognised as one of the most polyvalent person in the F&B department, I
have a track record of consistently maintaining the standards no matter which of the
restaurants I am asked to handle. My savoir-faire of restaurants coupled with my sound
knowledge of beverages gives me the ability to efficiently and profitably operate a
restaurant. With my team, I strive to be recognized as a leader rather than a manager.
WORK EXPERIENCE
AUG 2014 – PRESENT: ACQUAPAZZA ASSISTANT RESTAURANT MANAGER (Italian) – Among
101 best restaurants of the world
MAR 2012– AUG 2014: BEAU CHAMP RESTAURANT SUPERVISOR / ASSISTANT
MANAGER (Contemporary Grillhouse)
RESPONSIBILITIES: Managing breakfast service and dinner service in a restaurant of 120 covers
Other responsibilities as described below in the Manager-In-Training
responsibilities
OCT 2010 – MARCH 2012: MANAGER-IN-TRAINING (The goal of M.I.T is to single out 3 employees
from all employees whom the Management feels have the required potential to
be a manager. I was recommended by my Director of F&B and was chosen
among the 500 employees at the resort). It is a 18 months programme after which
the employee is promoted to an Assistant Manager within the division. In this
case, it is Supervisor as there is no Assistant Manager level in F&B at the resort.
RESPONSIBILITIES: - Build Technical Skills
- Develop Relationships and building trust and respect with employees
- Embraces company’s philosophy and inculcate Management competencies
- Creates Departmental Schedule
- Knowledge of payroll process
- Follow through with assigned projects
- Develop competency in running departmental meetings
- Develop Time Management Skills
- Efficient in paperwork; PSA’s, accident reports, requisitions
- Ability to identify individual employee needs and departmental training needs
- Able to run department in Department Head absence
- Ability to recover from poor decisions

2. 1ST ROTATION: LINE STAFF IN ALL F&B OUTLETS AND KITCHEN
IN-VILLA DINING (ROOM SERVICE AND BANQUETING) – 1 MONTH
RESPONSIBILITIES: - Executing in-room service (breakfast, lunch, dinner)
- Assisting in special events, banqueting, weddings, candle-light dinners, group
events, meetings and conferences
- Acting as order-taker
BEAU CHAMP RESTAURANT (BREAKFAST AND DINNER
GRILLHOUSE) A LA CARTE SERVICE – 1 MONTH
BAMBOU RESTAURANT (LUNCH AND DINNER – PAN ASIAN) A LA
CARTE , THEME EVENINGS AND SEAFOOD CONCEPT - 1 MONTH
ACQUAPAZZA RESTAURANT (DINNER – ITALIAN) - A LA CARTE
SERVICE – 2 MONTHS
RESPONSIBILITIES: - Restaurant Server
- Restaurant Host
- Restaurant Captain
BAR – 2 MONTHS (FESTIVE SEASON)
RESPONSIBILITIES: - Bar Waiter
- Bartender
- Responsible for Year-End inventory
KITCHEN & PASTRY (ALL KITCHENS) – 1 MONTH
RESPONSIBILITIES: - Commis
- Demi Chef de Partie
- Assisting Chefs in their day-to-day tasks
2ND ROTATION: ROOMS DIVISION
FRONT OFFICE – 1 ½ MONTH
RESPONSIBILITIES: - Be in the role of the Concierge, Guest Service Attendant, Guest Relation Officer
- Understand the check in check out procedure.
- Understand the sequence of service
- Rooms Allocation
- Billing Procedure
HOUSEKEEPING - 2 WEEKS
RESPONSIBILITIES: - Room Attendant
- Public Area Attendant

3. - Laundry Attendant
- Housekeeping Coordinator
RESERVATIONS – 2 DAYS
RESPONSIBILITIES: - Room Types & Rates
- Traces and comments attached to profiles
3RD ROTATION: FINANCE DIVISION
PURCHASING – 2 WEEKS
RESPONSIBILITIES: - Purchasing orders & requests
- F&B Inventory
- Receiving
INFORMATION TECHNOLOGY – 2 WEEKS
RESPONSIBILITIES: - Learn about functionalities of Micros System - how it interfaces with the other
systems
- Adding and Removing F&B Items to Micros
- Technical aspects of Micros System – Dos and Don’ts
FINANCE – 1 MONTH
RESPONSIBILITIES: - Go over F&B expense items
- Payroll training – Calculate salary, learn about overtime policy and procedures
and how to control overtime
- Work on daily revenue of resort
- Budget and costing for F&B and how it affects the overall budget
- Revenue Management
- Understand the Gross Operating Profit and F&B’s role in it
4TH ROTATION: MANAGEMENT LEVEL IN ALL F&B OUTLETS
ROOM SERVICE & BANQUETING, BEAU CHAMP, ACQUAPAZZA,BAMBOU
OBAR – 5 MONTHS
RESPONSIBILITIES: - Assisting the Department Head in motivating and developing a skilled team,
leads by example and instils a culture of continuous learning and improvement
among employees
- Actively involved in identifying and assessing the needs of employees and
helping in the career development of every employee through effective coaching,
training and by instilling company values
- Ensuring the department is kept in an organized manner in accordance with
company philosophy and policies, maximizing efficiency and productivity and
achieving established goals; promoting harmony between all departments
- Displaying warmth, care and genuine enthusiasm when dealing with guests
and internal customers

4. - Demonstrating standards awareness, by setting example for standards
execution, standards testing and implementing action plans to achieve
established product and service goals
- Representing the Department Head in his absence
- Communicating to peers and senior managers
- Completing Payroll Status and Authorization forms
- Delivering “bad news” to an employee
- Giving feedback to employees on performance
- Handling conflict between employees
- Leading a Department Meeting
- Leading a shift briefing
- Learning and applying motivation techniques to employees
- Maintaining positive relationships with departments
- Recruiting assistance during “crunch” periods
- Handling and resolving guest complaints
- Identifying performance gaps and product deficiencies
- Investigating complaints
- Maintaining a safe work environment
- Organizing and cleanliness of department
- Planning and executes events; proposing menus and wine recommendations to
event organizers
- Taking ownership of guest concerns and requests and acts decisively to ensure
guest satisfaction when glitches occur
SEP2008 – SEP 2011: BAR WAITER
FOUR SEASONS RESORT MAURITIUS AT ANAHITA – MAURITIUS
RESPONISBILITIES: - Prepares mise-en-place; sets up and clears tables in the work area while
maintaining high standards of hygiene and orderliness
- Takes orders for, serves food and beverages to guests as per applicable
standards
- Anticipates guest needs, offers suggestions and ascertains satisfaction
- Takes ownership of guest concerns and requests and acts decisively to ensure
guest satisfaction when complaints occur
- Requisitions supplies according to established procedures
- Acts as barman also when bartender is not present
- Assists sommelier in wine cellar
- Acts as restaurant waiter when restaurant needs help at peak times
- In charge of bar and wine cellar inventory
- Took control of wine cellar in terms of requisition, inventory and use when
Sommelier left (for 3 months)
JUN 2005 – SEP 2008: BAR TRAINEE AND BARTENDER
LEGENDS HOTEL – MAURITIUS
RESPONSIBILITIES: - Preparing and serving a selection of wines, spirits, and mixed drinks and
pouring, and blending according to recipes
- Confirming guests’ orders and requests while using POS system
- Having an in-depth knowledge of all menus
- Anticipating guests’ needs and offering suggestions
- Dealing with and resolving customer complaints
- Maximizing all opportunities to drive sales

5. - Liaising with co-workers and supervisors to encourage a harmonious
working environment
- Preparing daily requisitions as per daily sale for next day’s stock
EDUCATION
2003 Higher School Certificate (A Levels) – Cambridge University
Darwin College – Flacq
LANGUAGES AND OTHERS PROFESSIONAL ACHIEVEMENTS
 Fluent – English and French (Written and Spoken)
 First Aid Certificate
 Intermediate Food Hygiene Certificate
 Professional Bartender Course Level I and II – Organised by Grays and International
Bartenders Association and Bartenders Workshop (South Africa)
 Selling of:
 1 1998 AOC Pomerol Petrus
 12 Dom Perignon Rose
 1 Crital Rose
 Chosen as personal butlers to VVIP guests
 Chosen as butler for Prince Alwaleed Bin Talal when he was in Mauritius
 Personal butler to a various other incognito personalities
 Bring new ideas for breakfast and dinner and assisting in designing new menu
 No sick leaves taken since 4 years
CONTACT DETAILS
Address: Plaine de Gersigny
Flacq
D.O.B: 08 February 1985
Nationality: Mauritian
Email: atish.koonja@fourseasons.com
Marital Status: Married
References Available upon request
Valid Driving License