MAGIQUE HOSPITALITY PRIVATE LIMITED

	Manage and oversee the Entire Restaurant operation.
	Ensuring Guest satisfaction
	Assist in designing and engineering menus
	Ensure all products and services are provided in a timely and professional manner while exceeding guest expectations and promptly resolving guest issues
	Ensures that the receiving, holding and issuance of products are within the quality and control standards
	Assist other departments wherever necessary relating to special projects or requests
	Responsible for directing all Food & Beverage and  Beverage operations
	Can respond to changes in planning assumptions and alter plans as necessary
	Develops and maintains effective communications between all operating departments
	Assist and guide the Food & Beverage department achieve their financial and operational targets
	Select, train and develop Colleagues to ensure timely recruitment and career growth
	Execute the delivery of all Food & Beverage promotions and new menus.
	Forecasts and manages procurement and purchasing, labor and departmental expenses to budget
	Assist in the day to day operations of the Food & Beverage Division, ensuring all service standards are followed
	Monitor all guest service standards, constantly seeking ways to improve product and service as well as increase volumes and profits

General Manager

Assistant General Manager

THREE MONKEYS RESTAURANT

	Manage chef, kitchen staff, and service team of over 50 to provide stellar dining experiences to high-profile patrons.
	Oversee administrative tasks, including bookkeeping, training, equipment and food ordering, maintenance, and other needs as they arise.
	Prepare annual and monthly budgets, cost analysis, employee performance reviews, and additional quarterly reports.
	Interact daily with hotel and dining guests to promote brand and accept feedback.
	Supervised catering staff for superior service and presentation for all corporate or personal events.
	Demonstrated budgetary needs and overhead expenditures to board of director through meetings and reports.
	Implemented creative concept in concert with executive chef and partners.
	Recognized by partners for commitment to quality in preparation, presentation, training, and service.
	Interviewed selected trained and guided new Food and Beverage Department staff.
	Control payroll and equipment costs through efficient allocation of department budget.
	Oversee inventory management and requisition of materials and goods.

Kwality Group

	Provide assistance to other team members and departments to contribute to the best overall performance of the department, restaurant.
	Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence
	Inform management promptly of any work-related problems or guest complaints
	Create and maintain good working relations with suppliers, negotiate terms of business and costs to the benefit of the hotel
	Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
	Providing guidance and direction to subordinates, including setting performance
	Perform other duties as assigned, requested or deemed necessary by management
	Interacts with management of other department within areas of responsibility and develops solid working relationships with them
	Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
	Work with sales to manage the development of new products and services
	Provide a professional, advisory and executive support service to the General Manager to assist in meeting strategic goals
	Assist in drink and food menu development
	Provides proper training and development for employees
	Manages work procedures and expedites workflow
	Provides managerial coverage to beverage areas in the absence of a beverage manager
	Works with management to developing marketing and promotional ideas to enhance business in the department
	Supervises and manages associates. Manages all day-to-day operations. Understands associates positions well    enough to perform duties in associates absence
	Assist the Food & Beverage Manager to oversee the Food & Beverage operations

Operations Manager

Buddy's Restaurant PVT. LTD.

•	IDS and Spark system Installed.
•	Staff Management
•	Menu Merchandising
•	Vendor Management
•	Developing Budgets
•	Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas encouraging local businesses to hold social events at the restaurant.
•	Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
•	Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
•	Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
•	Catering Management
•	Service Recovery
•	Home delivery Standards implemented
•	I set the SOPS for Restaurant, Bar and Banquets.
•	Participate in the promotion and marketing / PR plans for the outlet.
•	Maximize revenue & profitability by doing sales blitz and garnering more events and associations.
•	Measure & monitor all parameters & attributes of the KPI and targets. Weekly, Monthly.
•	Ensure that all the operational standards set for all the equipment & processes are followed.
•	Maintain regular contacts with corporate and individual customers, and build strong relationships with them.

JSM Corporation Pvt. Ltd.

Manager of Operations

The Lalit Suri Hospitality Group

Worked on Micros POS - Worked in coffee shop restaurant which serves (Indian, continental, Chinese, Japanese, Italian and Mediterranean etc. - Dealing with intra department issues and solving problems of the staff. - Supervise efficient upkeep of tools through proper usage of equipment & devices. - Maintain knowledge and ensure compliance with restaurant policies & standard service procedures. - Monitor and ensure the cleanliness and maintain hygiene as per the organizational policies. - Follow a very strong systems and procedures that achieve higher cost efficiency and guest satisfaction. - Self-training modules and morale which provides constant learning & development. - Innovative and contingent in Big Events, Launches and Gala Parties each time with varied products displays & services in line with Customer expectations and event needs. - Ensure that the department procures the best quality raw material and cost effective equipment, Conduct/ assist in periodic inventories. - Manage the outlet within the budgeted operational costs without compromising the standards. - Handled door and reservation operations.

Food and beverage Executive

Shangri-La Group

•	Worked in coffee shop restaurant which serves multi cuisine (continental, Indian, Italian, Arabian, Mediterranean etc.) selection of food and all beverage (alcoholic &non-alcoholic).
•	Maintain knowledge and ensure compliance with restaurant policies & standard service procedures.
•	Analyze all guest requirements, Resolve guest related issues.
•	Meet guest’s needs & make their experience memorable. 
•	Monitor and ensure the cleanliness and maintain hygiene as per the organizational policies.
•	Supervise efficient upkeep of tools through proper usage of equipment & devices.
•	To conduct trainings of the staff for product knowledge & upcoming trends of the industry.
•	Ensuring that the inventory is well stocked at all the times.
•	Co-ordinate with the engineering department for maintenance work.
•	Responsible for making duty roasters.
•	Dealing with intra department issues and solving problems of the staff.

Service Leader

The Park Hotels

Guest Services Associate

My skills in staff and operations management, customer service, and general leadership within the food and beverage / hospitality sector have been finely honed, and I am confident my additional strengths will readily translate to your environment

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