Experience

Hospitality Industry Club

• Germany
• Hospitality
• 1 - 100 Employee

• Operations Manager

  • Mar 2022 - Present



Lords Plaza Surat

• India
• Hospitality
• 1 - 100 Employee

• F&B Manager

  • May 2019 - Present

  Innovative professional offering 12 yrs of successful management experience combining strategic insight business & resource planning skill with relevant training to contribute to organizational growth & profitability, offering following skill-set: ------------------------------------------------------------------------------------------------------------------------------ * Hotel Operations * Strategic Planning * Sales promotions * New Initiatives * Client Servicing * Client Servicing * Quality Control __________________________________________________________________________ PROFILE AT A GLANCE Professional Attributes: Staff development • talent Customer-oriented • Strong leader • Full service restaurant background • Honed marketing • skills Supervisory • skills Employee • recruitment expertise • Hiring and training Stable • work history Operations management PRESENTLY WORKING AS F&B MANAGER WITH HOTEL VRISA JAIPUR, “KANHA” GROUP OF HOTEL /RESTAURANT/BANQUETS. (PRE OPENING TEAM.) Since April 2014. > WORKING AS A HEAD OF THE DEPARTMENT. * Handling over booking in the hotel, planning strategies for increase of sales. * Making all reports related to F&B Service department * Handling of F&B related inspection conducted in the Hotel * Responsible of entire F&B Service department * Reporting to General Manager Show less



Vrisa Hotel

• Jaipur, Rajasthan, India

• Food and Beverage Manager

  • Apr 2014 - Apr 2019



Clarks Innn Group of Hotels

• India
• Wholesale Import and Export
• 100 - 200 Employee

• Banquet Manager

  • Jan 2013 - May 2014

  Oversee and participate in the process of finding, interviewing, hiring, training and furthering the abilities of all hotel food • and beverage staff. Monitor and motivate all hotel food and beverage staff members to ensure that they have every opportunity to achieve job • satisfaction and career development. Oversee and participate in the process of disciplining, re-training and terminating hotel food and beverage staff. • Conduct periodic performance reviews of all hotel food and beverage staff. • Regularly liaise with the ABM\Banquet Supervisor to keep abreast of any exceptional individual performance issues. • Keep AGM informed of any exceptional individual performance issues. • Regularly update the related procedural manuals.• Produce a weekly schedule for hotel food and beverage staff, according to business levels and labour budgets. • Plan and conduct regular meetings for departmental staff. • Maintain effective communication within the various areas, as well as with all other Department Head Managers. • Attend monthly Department Head Meetings. • Attend weekly Catering Meetings. • Participate with the AGM to develop, monitor and maintain Beverage Control procedures in entire operation. Show less



Royal Oyster

• United States
• Shipbuilding
• 1 - 100 Employee

• Camp Boss

  • May 2012 - Nov 2012

  Campboss • • Daily inspect and raise safety, hygiene, quality-control, quantity-control, food-cost, internal cleaning of store, kitchen, mess, accommodation, laundry, recreation, camps, hygiene. • • Co-ordinate with department supervisors and chefs and give the necessary Prepare daily goods of food cost, cleaning, disposable, cost and report • • Make sure stock in, stock out in stock card when goods are in and out from the store.( maintain the stock card ) • • Review of safety quality control, food cost control-cleaning cost • • Make sure that the expiry date, weigh& count of goods when the supply arriving to the camp • • Make sure that FIRST IN & FIRST ?OUT the stock rotation. • • Control the wastage.(discus with chef about man-days , preparation, potions ,quality ,cost , potion, etc • • Standard operating procedures aim, scope, procedures, responsibility, identification, and irascibility, handling, storage of food items conditions, corrective, actions, monitor. • • Pre-requisite procedures. Show less



Country Inn & Suites by Radisson

• Belgium
• Hospitality
• 700 & Above Employee

• Senior Captain

  • Jun 2011 - May 2012

  Sn. Captain • • Managing all areas of the operations during scheduled shifts which includes on the spot decision making, supporting the staff, full interaction with the guest, ensuring that the guest needs are our main focus while enforcing standards for personal performance. • • Assess staffing needs and recruit staff. • • Monitor purchasing, storage, preparation, cooking, handling, and serving of all food and beverage products to ensure correct recipe, portion, and specification standards. • • Act as support system for all areas of the restaurant. • • Organize and direct training programs within the restaurant. • • Maintain spotlessly clean and safe restaurant at all times. • • Ensure highest quality levels of products and hospitality. • • Lead and live by passion, respect, integrity, determination, and excellence.• Show less



Comfort Inn

• United States
• Hospitality
• 700 & Above Employee

• Customer Service Captain

  • Aug 2010 - Jun 2011

  Captain • • Communicate service needs to chefs and stewards throughout functions. • • Total charges for group functions, and prepare and present checks to group contacts for payment. • • Ensure banquet rooms, restaurants, and coffee breaks are ready for service. • • Ensure proper centerpieces are displayed on every table.. Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction. • • Set tables according to type of event and service standards. • • Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen. • • Maintain cleanliness of work areas throughout the day. • • Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. • • Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. • • Welcome and acknowledge all guests according to company standards. • • Speak with others using clear and professional language, and answer telephones using appropriate etiquette. • • Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Show less



Park Plaza

• United Kingdom
• Hospitality
• 200 - 300 Employee

• Senior Steward

  • Apr 2008 - Jul 2010

  • Excellent customer service skills • Awareness of health and safety and personal hygiene the workplace • Ability to work calmly and effective under pressure • Good competency for memorizing orders • Excellent communication and interpersonal skills • Good numerical skills for handling customers' bills • Ability to work proactively within a team and on own initiative • Ability to handle difficult customers in a calm and tactful ma • Excellent customer service skills • Awareness of health and safety and personal hygiene the workplace • Ability to work calmly and effective under pressure • Good competency for memorizing orders • Excellent communication and interpersonal skills • Good numerical skills for handling customers' bills • Ability to work proactively within a team and on own initiative • Ability to handle difficult customers in a calm and tactful ma



Holiday Inn Agra

• India
• Hospitality
• 1 - 100 Employee

• Job Trainee

  • Mar 2004 - Apr 2005

  Guest Service Guest Service