Experience

Heritage Park Hotel
• Solomon Islands
• Hospitality
• 1 - 100 Employee
• FOOD & BEVERAGE MANAGER

  • Aug 2016 - Present

Radisson Hotel Group
• Belgium
• Hospitality
• 700 & Above Employee
• Food and Beverage Manager

  • Oct 2015 - Jul 2016

Airways Hotel
• Papua New Guinea
• Hospitality
• 100 - 200 Employee
• Food and Beverage Manager

  • Aug 2013 - Aug 2015


Accor

• France
• Hospitality
• 700 & Above Employee

• ASSISTANT FOOD&BEVERAGE MANAGER

  • Aug 2011 - Jun 2013

  • To lead the food & beverage department along with the support of Director of Food & Beverage, in order to provide the highest level of hospitality in all the F & B outlets. Achieve total guest satisfaction and organizational profitability through effective utilization of all resources. Continuously delight the customer by offering trend setting and innovative products and services. • Managerial: • Plan, Forecast and Budget the revenues and cost for the Food & Beverage department along with Director Food & Beverage. • Develop and implement strategies to achieve a larger market share and attract new segments, for the various outlets. • Create a work environment that is high in employee morale and provides constant learning & development. • Develop systems and procedures that achieve higher cost efficiency and guest satisfaction. • Recruitment and Performance Appraisal/ Management of the staff in the department. • Operational: • Instrumental in launching of Sop’s & Training calendars, developing training for pre opening F&B team. • Successfully transformed the F&B team from project stage to operational mode. • Successfully launched F&B Outlets along with executive chef and support of Director of Food & Beverage i.e. Square (Coffee shop), Zaffran (Specialty Restaurant), Vue (Bar), Infinity (Sizzler Restaurant & Bar) & V-Convention largest banquet hall in the city. • Actively involved in Food Promotions & Food Festivals. • Implementing procedures & standards for smooth operation. • Prepare Monthly Reports On The Performance Of The Outlets. • Planning Yearly Revenue and Expenditure Budgets, Departmental Co-Ordination along with F&B Director. • Implemented F&B Monthly Training Calendar in the outlets. • Show less



ITC Hotel

• India
• Individual and Family Services
• 1 - 100 Employee

• FOOD & BEVERAGE MANAGER ITC HOTEL

  • Jul 2010 - Jul 2011

  • To lead the food & beverage department, in order to provide the highest level of hospitality in all the F & B outlets. Achieve total guest satisfaction and organizational profitability through effective utilization of all resources. Continuously delight the customer by offering trend setting and innovative products and services. • Managerial: • Plan, Forecast and Budget the revenues and cost for the Food & Beverage department. • Develop and implement strategies to achieve a larger market share and attract new segments, for the various outlets. • Create a work environment that is high in employee morale and provides constant learning & development. • Develop systems and procedures that achieve higher cost efficiency and guest satisfaction. • Recruitment and Performance Appraisal/ Management of the staff in the department. • Operational: • Work with the Executive chef in the area of cuisine, menu planning & design. • Retain guests and enhance guest loyalty through introduction of various schemes, food festivals or other retention programmers. • Review the monthly profit and loss statement for various outlets and derive inferences and develop action plans on the same. • Ensure that all the operational standards set for all the equipments & processes are followed. Work in association with cost controllers in various areas of F & B costs. • Prepare the promotion and marketing/PR plans for various outlets. • Develop departmental trainers in association with the training department & oversee all the training activities within the department. • Maintain regular contacts with corporate and individual customers, and build strong relationships with them. • Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in F & B • Show less



The Indian Hotels Company Limited (IHCL)

• India
• Hospitality
• 700 & Above Employee

• ASSISTANT RESTAURANT MANAGER

  • Aug 2006 - Jul 2010

  • Reporting The Food & Beverage Manager Of The Hotel. • Managing Three Outlets Of The Hotel - One Chinese Restaurant ‘Ming Garden’ (48 Covers), Stir (Coffee Shop With 72 Covers), Room Service Operations (93 Rooms),Lawson’s lounge bar (38 covers) Banquet Operations (2 Banquet Halls With Maximum Capacity Of 400 Persons , one open air deck With Maximum Capacity Of 1400 Persons and swimming pool with 100 persons capacity.). • Planning Yearly Revenue and Expenditure Budgets along with F&B manager, Departmental Co-Ordination. • Organizing Special Events and Food Festivals. • Planning and Executing Strategies To Achieve Budgets with the team. • Conducting In House Training Programs For The Staff, Guest Relations, and Liaison With Local Government Offices. • Sales Calling On Local Commercial Clients and Companies. • Implemented Guest Satisfaction Tracking System, Restaurant Satisfaction Tracking System, Stars Program and Service Level Agreements In The Department. • Implemented HACCP Standards. Show less



ITC Hotels

• India
• Hospitality
• 700 & Above Employee

• ASSISTANT MANAGER FOOD&BEVERAGE

  • Nov 2005 - Jul 2006

  • Reporting To The Food & Beverage Manager Of The Hotel.. • Assisting Food & Beverage Manager for Managing Four Outlets Of The Hotel • Assisting Food & Beverage Manager in Planning Yearly Revenue And Expenditure Budgets, Departmental Co- Ordination, Organizing Special Events And Food Festivals. Plan & Execute Strategies To Achieve Budgets With The Direct Jurisdiction Of The F & B Manager. • Implement Systems & Procedures That Achieve Higher Cost Efficiency And Guest Satisfaction. • Management Of Staffs In The Department. • Facilitate Learning & Development For All The Team Members Of The Department. • Conduct Daily Briefings of the Staff & Supervise the Outlets Setup & Mis-en-Place, Reservations & Outlets Inventory. • Work In Association with The Sales And Marketing Department In The Area Of Guest & Market Mix, Guest Profiles, Effect Of New / Competition Hotels & Outlets Etc. • Prepare Monthly Reports On The Performance Of The Outlets. • Manage Staff Performance, Identify Their Training Needs And Address Their Grievances And Counseling Issues. • Work With The F& B Manager & The Chef On Menu Planning And Pricing. • Liaise With Companies For Sponsorships And With The Government Agencies For Licenses & Permissions, • Review The Profit And Loss Statement Of The Outlets And Draw Up Action Plan. • To Conduct Hygiene Audits As Per The Direction Of The General Manager Of The Hotel. • Monitor The Food Cost To Be Done On Daily Basis In Co-Ordination With F&B Cost Controller And Keep It Under Check. Show less



US Pizza Company Inc

• United States
• Food and Beverage Services
• 1 - 100 Employee

• OPERATIONAL MANAGER(MUMBAI)

  • Sep 2004 - Nov 2005

  • Complete Responsibility Of Day-To-Day Operations Of The Outlets. • Leading A Team in different locations. • Implemented Training Course For New Recruits — Speeding Profitability. • Establishing Up Selling Techniques To Boost Revenue Of The Individual Outlets. • Developed Training Material And Standard Operating Procedures And Used Them To Trained The Staffs Regularly To Upkeep The Service Standards. • To Submit All areas Reports On Time & On Standard Formats to corporate office, • Closely Co-Ordinate With The Chef Regarding Guests Requirements, Feedback, Planning New Promotions, Events For Improving Overall Satisfaction Of The Guest. • Meeting HPCL, top officials regarding the new outlet sanction &launch. Show less

• CAPTAIN,SR CAPTAIN,MAITRE ‘D

  • Oct 2001 - Aug 2004

  • To Conduct Daily Briefing Sessions And Exchange Important Information With Them For Giving Best Services To The Guests.. • Follow Up On Guest History For Their Special Requests, Likings And Special Instructions • Maintain Monthly Inventory Reports of the Cutleries, Crockery’s, Glassware’s, Hollowware’s, Linens, Tobacco, Beverages, Banquet Equipments & Other Miscellaneous Operational Items In The Department. • Making Tele Calls To The Guests On Their Birthdays, Anniversaries & For Banquet Functions. Show less

• GUEST SERVICE VALET

  • Feb 2001 - Aug 2001

  • Joined as pre opening team member• To Attend Daily Briefing Sessions..• Maintaining Par Stock Records Of All The Operational Items In The Department. • Developed Excellence In Standard Operating Procedures Of The Outlets.• Worked In All Food & Beverage Outlets On Day To Day Operations

• STEWARD

  • Dec 1998 - Jan 2001

  • To Attend Daily Briefing Sessions..• Maintaining Par Stock Records Of All The Operational Items In The Department. • Developed Excellence In Standard Operating Procedures Of The Outlets.• Worked In All Food & Beverage Outlets On Day To Day operations.