Food and Beverage Manager

• Feb 2023 - Present

Food and Beverage Manager

• Sep 2022 - Feb 2023

Food and Beverage Manager Sayaji Hotel Food and Beverage Manager Sayaji Hotel

Assistant Food and Beverage Manager HOD

• Feb 2021 - Sep 2022

To build up a successful career to work in a diversified environment where there is scope to learn and Excel in professional Career with ample opportunity to showcase my skills in the hospitality industry and to contribute in the growth and success of the Organisation To build up a successful career to work in a diversified environment where there is scope to learn and Excel in professional Career with ample opportunity to showcase my skills in the hospitality industry and to contribute in the growth and success of the Organisation

Former Assistant Food and Beverage Manager

• Mar 2016 - Oct 2020

Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary improvements Identify customers needs and respond proactively to all of their concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel Establish targets, KPI’s, schedules, policies and procedures Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork Comply with all health and safety regulations Report on management regarding sales results and productivity Show less

Outlet Manager

• May 2014 - Mar 2016

Outlet manager (SINCE MAY 2014 ) The Chancery pavilion Description: Five star hotel, 225 Rooms, Restaurants (Ithaca – 24 Hours Coffee shop) Amnesia Bar, (lobby lounge bar) and Banquet space of 12500 sq meters with 4 halls Job Responsibility Managing business meetings, social functions & wedding events : 20,000 sq ft of total meeting space meeting rooms, Grand ballroom with maximum meeting space of 10,764 sq ft and maximum seating capacity of 750 Maximum of 12 breakout meeting room(s) Total workforce : 30 Reports to : Food & Beverage Achievements Launching events by in the hotel. Overall restructuring of the events department in terms of manning, responsibilities, etc. Driving outdoor catering sales option for the hotel with more corporate lunches and private parties. Handled high profile events Organized Wedding Expos and wedding Shows in the hotel to drive more wedding business. Show less

Banquet Manager

• Mar 2011 - May 2014

The The Golden Palms Hotel & Spa , Bangalore April 2011 to May 2014 Banquet Manager Description: 5 Star Deluxe hotel, 195 Rooms , Three Restaurants (Italian food and oriental restaurant – Hidden Dragon, International cuisine - Terrace and The Cafe), 1Bars (Aqua bar and The Bar), Banquet space 0f 9600 sq meters Duties & Responsibilities: • Assisting Food & Beverage Manager for the day to day operations of Convention Center. • Assisting in marketing plan for restaurants, banquets and bars and planning promotional events for the same. • To monitor P&L statements and recommend / institute measures to control them in accordance with annual budget • Improving on the existing standards and implementing an effective training program to achieve exceeded guest expectations • Responsible for appraisals - to review employees general performance, discuss existing performance and areas of improvement, future career and development goals. • Monitoring banquets sales progress, status of banquets bookings and to discuss the banquets reports, forecasts, policies and procedures with management. • Interviewed potential new employees in liaison with human resources and to conduct departmental orientation program for new staff • Responsible for monitoring all costs i.e. operating expenses, beverage cost etc and recommend/ institute measures to control them in accordance with annual budget • Reviewed and amended wine and beverage list for the hotel • Worked on new banquets sales plan for the season with special evening themes and events. Show less

Restaurant Manager

• Jun 2005 - Mar 2011

recruiting, training and supervising staff agreeing and managing budgets planning menus ensuring compliance with licensing, hygiene and health and safety legislation/guidelines promoting and marketing the business overseeing stock levels ordering supplies producing staff rotas handling customer enquiries and complaints taking reservations greeting and advising customers problem solving preparing and presenting staffing/sales reports keeping statistical and financial records assessing and improving profitability setting targets handling administration and paperwork liaising with customers, employees, suppliers, licensing authorities and sales representatives making improvements to the running of the business and developing the restaurant. Show less