Experience

Lotus Grand Hotel
• India
• Hospitality
• 1 - 100 Employee
• Restaurant Manager

  • Jul 2018 - Present


Four Points by Sheraton

• Hospitality
• 700 & Above Employee

• Food And Beverage Supervisor

  • Nov 2005 - Present

  Direct reporting to Restaurant Manager, responsible for assisting the overall management and efficient and smooth running of the Food and Beverage department Managing the best Indian Restaurant in town Antique Bazaar, Viceroy Bar and Coffee Shop. Manage all aspects of the outlet’s operations including the selection, development and performance management of colleagues, optimizing profits and increasing sales Taking Care of all F&B venues during evening shift Actively promotes the use of up selling techniques within outlet to exceed guest expectations Show less



Hotel Pacific Dehradun Uttranchal

• Captain

  • Oct 2004 - Jun 2005

  Efficiently managed Fine dining Restaurant operation Guided the team in achieving optimum Guest Satisfaction Marketing the hotel and the restaurants and informing the guest about the happenings in the hotel Conduct trainings on Hotel Features, Up-selling and suggestive selling Assist team in adhering to Hygiene Manual, health and safety regulations Efficiently managed Fine dining Restaurant operation Guided the team in achieving optimum Guest Satisfaction Marketing the hotel and the restaurants and informing the guest about the happenings in the hotel Conduct trainings on Hotel Features, Up-selling and suggestive selling Assist team in adhering to Hygiene Manual, health and safety regulations



Radisson Blue Hotel Uttaranchal

• Senior Food & beverage Associate

  • Aug 2003 - Sep 2004

  The service cultures are motivating me to give service with standard and confidence to get different challenges. Get responsibilities and managing ability. Presenting menu to the guest in a polite way. Making inventory and store consumption .Maintaining breakages list. The service cultures are motivating me to give service with standard and confidence to get different challenges. Get responsibilities and managing ability. Presenting menu to the guest in a polite way. Making inventory and store consumption .Maintaining breakages list.