Experience

Sheraton Grand Pune

• India
• Hospitality
• 100 - 200 Employee

• Restaurant Manager

  • Jan 2023 - Present



Radisson Hotel Group

• Belgium
• Hospitality
• 700 & Above Employee

• Restaurant Manager

  • Oct 2021 - Dec 2022

  Hire, train, and supervise restaurant employees.Create staff schedule to ensure appropriate staffing.Track stock levels of food, supplies, and equipment, forecast needs, and oversee ordering as necessary.Take ownership of budgets and cost control methods to minimize expenses.Address customer needs, comments, and complaints.Adhere to and enforce employee compliance with health, safety, and sanitation standards.Process payroll and maintain all relevant records.Ensure all employees are working within outlined operating standards.Report on financial performance, inventory, and personnel. Show less

• Assistant Restaurant Manager

  • Nov 2019 - Sep 2021

  Maintaining close coordination with Food & Beverage Manager, Restaurant and Executive Chef to plan restaurant menu, define seating requirements, serving arrangements and other related details.Managing and storing vendors’ contracts and invoices.Overseeing restaurant staff performance, ensuring quality diningCalculating future needs in kitchenware and equipment and placing orders, as needed.Process payroll for all restaurant staff.Supervise kitchen and wait staff and provide assistance, as needed.Keep records of daily, weekly and monthly costs and revenues. Show less



The Lalit Suri Hospitality Group

• India
• Hospitality
• 700 & Above Employee

• F&B Executive

  • Jul 2018 - Nov 2019

  Performing related duties as required and ensured timely execution of additional responsibilities as assigned by the Manager.Preparing shift schedules.Preparing various report like Daily Sale Tracker, Daily Sale Report, Discount Report, Unique Dinning report, Guest met Report, DBR, Training Report, Tablet feedback, Guest data feedback, Compiling duty roaster for team members.Ensuring that require the profit margin are achieved for the department.Responsible for maintaining highest standard for the outlet. Show less

• Food And Beverage Supervisor

  • Mar 2016 - Jun 2018

  Monitoring services to ensure guests were greeted cordially and escorted them to their assigned seats.Putting forth recommendations to attract guests while meeting management goals to reduce particular inventory stock in collaboration with the Executive Chef.Observing the guests to anticipate their needs, respond to additional requests and timely services. Maintaining records of production and operational data in specified format; undertaking reviews of operational problems such as theft and wastage for achieving smooth introduction of process controls. Show less



Taj Hotels

• India
• Hospitality
• 700 & Above Employee

• Senior Team Member

  • May 2015 - Mar 2016

  To assist the team in reaching sales targets and achieving profit. Overseeing the sequence of service and dealing with guests and team. Ensuring that best services delivered to the guest. Responsible for maintaining proper inventory on monthly basis. To assist the team in reaching sales targets and achieving profit. Overseeing the sequence of service and dealing with guests and team. Ensuring that best services delivered to the guest. Responsible for maintaining proper inventory on monthly basis.



Radisson Blu

• Belgium
• Hospitality
• 700 & Above Employee

• Sr.Team Member

  • Nov 2014 - May 2015

  Being an associate used to take care of station,billing and serving to the guests in a sequence of service. Being an associate used to take care of station,billing and serving to the guests in a sequence of service.



ITC Hotels

• India
• Hospitality
• 700 & Above Employee

• F&B ASSOCIATE

  • Jun 2012 - Nov 2014

  To deliver high standard of services to the guests by practicing the Standard Operating Procedures of The Itc Group and to show sincerity in dealing with guests and colleagues. To deliver high standard of services to the guests by practicing the Standard Operating Procedures of The Itc Group and to show sincerity in dealing with guests and colleagues.