Davender Kumar

Enthusiastic and experienced professional with a winning attitude and proven track record in delivering exceptional services and achieving budgeted profitability. Strong leadership abilities to raise service standards and focus on setting high criteria to create a high-performance team culture.

Project Handler - Preopening Fine Dining Continental & Oriental Restaurant & Bar - La-Polo International - Mohali

(2025-08)

Handling a project of preopening fine dining CONTINENTAL & ORIENTAL restaurant & Bar by La-Polo International at Mohali.

Senior Operation Manager - TIGER FIVE CHANDIGARH - Chandigarh

(2025-02 - 2025-07)

Reporting to the director of the restaurant.

• Managing daily operation of Restaurant.
• Dealing with online platforms like Zomato, Swiggy, Eazy Diner etc.
• Analyzing and planning restaurant sales levels and profitability.
• Menu designing, costing & pricing.
• Ensuring delivery of superior service and maximizing customer satisfaction.
• Responding efficiently and accurately to customer complaints.
• Estimating future needs for goods, kitchen utensils and cleaning products.
• Ensuring compliance with sanitation and safety regulations.
• Planning menus for buffets and special occasions.
• Managing restaurant's good image and suggest ways to improve it.
• Controlling operational costs and identify measures to cut waste.
• Creating detailed reports on weekly, monthly and annual revenues and expenses.
• Training new and current employees on proper customer service practices.

Assistant General Manager - EDDIES CHANDIGARH - Chandigarh

(2022-05 - 2025-01)

• Managing daily operation of Restaurant.
• Analyzing and planning restaurant sales levels and profitability.
• Ensuring delivery of superior service and maximizing customer satisfaction.
• Responding efficiently and accurately to customer complaints.
• Estimating future needs for goods, kitchen utensils and cleaning products.
• Ensuring compliance with sanitation and safety regulations.
• Planning menus for buffets and special occasions.
• Managing restaurant's good image and suggest ways to improve it.
• Controlling operational costs and identify measures to cut waste.
• Checked stock levels, order supplies and prepared cash drawers and petty cash.
• Creating detailed reports on weekly, monthly and annual revenues and expenses.
• Training new and current employees in proper customer service practices.

Banquet Manager - RADISSON CHANDIGARH ZIRAKPUR (5*) - Zirakpur

(2018-05 - 2020-03)

Reporting to food and beverage manger and working as number two in the department.

• Leading team by attracting, recruiting, training and appraising talented personnel.
• Continuous meetings and communication with guests and our paneled vendors for smooth operation of events.
• Managing food and beverage operations (Banquets and restaurants) within budget and to the highest standards.
• Inventory management.
• Effective communication with our social media partners for productive results of advertisements of promotions and best services to our guest.
• Produce monthly reports, detailing sales trends and forecast.
• Optimize profit with proactive control of employee's workload which leads directly to best services and guest satisfaction.
• Inspection and spot checks of inventory books, log book, grooming standards and other important records of the department to see all standard operating procedures are adhered to.
• Ensuring quality parameters of hospitality is rendered to the guest, hence resulting in high guest satisfaction.
• Optimize profit by ensuring that we are following the day-to-day cost-cutting procedure, which reduces expenditure of the organization.
• Accountable to maintain effective communication between management and down the line employees and implement consequently.
• Execute motivational factors and continue training all associate to get maximum output, pleasing guest reaction and a strong operational team.
• To reduce employee turnover by building friendly and professional working atmosphere.
• Dedicated and highly motivated team player with strong communication & associate management skills.

Restaurant Manager - HOTEL PARK PLAZA (5*) - Chandigarh

(2017-10 - 2018-05)

Reporting to food and beverage manager. Working as Restaurant Manager and was taking care of overall operations of different outlets - Mayfair 24 hours multi cuisine buffet restaurant, Indi spice (Indian restaurant) and Hees (chines restaurant), Hippodrome (Bar) and In Room Dining for 138 rooms.

Restaurant Manager - HOTEL RADISSON BLU (5*) - Kaushambi

(2016-11 - 2017-08)

Reporting to food and beverage manager. Worked as Restaurant Manager and was responsible for overall operations of three outlets - Avatar 24 hours multi cuisine buffet restaurant, Sultan a dinner and brunch operated multi cuisine vegetarian buffet restaurant and In Room Dining for 147 rooms, Club Lounge, and Fitness Centre.

Banquet Manager / Restaurant Manager / Assistant Restaurant Manager - HOTEL THE LALIT 5* - Chandigarh

(2014-05 - 2016-11)

Reporting to food and beverage manager. Joined as Assistant restaurant manager in 24/7 (coffee shop), got opportunity to work in Indian specialty restaurant as well. Promoted as restaurant manager after one year and was responsible for banquets operations. I was positioned at banquets for one and half years as a banquet manager.

F&B Executive / Catering Assistant (Sr. Supervisor) - J.P. GREENS GOLF & SPA RESORT (5*) - GR. NOIDA

(2011-09 - 2014-04)

Reporting to Restaurant manager. Joined jay pee resort as a catering assistant (Sr. Supervisor) on 19th sep.2011. Responsible for smooth operations at Eggspectation – Coffee Shop and In Room Dining, I had an exciting mix of learning opportunities and challenges thereof. It was an enormous experience to work during FORMULA-1 happened first time in India (0ct.2011) and was pleasured to serve the owner of F-1 Mr.

Bernie

Ecclestone and icons like Sir Jackie Stewart, Michael Schumacher, Sebastian Vettel etc. during FORMULA - 1 (oct.2012 and 2013).

Team-leader / Senior Supervisor - HOTEL THE METROPOLITAN (NIKKO 5*)

(2009-08 - 2011-09)

Reporting to Restaurant manager, I was rewarded as BEST SUPERVISOR in 2011. During these two years worked in Indian specialty restaurant and worked as senior supervisor in opening —team of newly renovated all day dinning coffee-shop, ZING.

Senior Steward / Assistant Steward - HOTEL le-MERIDIEN (New-Delhi 5*) - New Delhi

(2005-12 - 2009-07)

I joined this Starwood organization as asst. Steward in December 2005. Associate in young opening —team of newly renovated all day dinning coffee-shop, THE ONE. During these three and half years I had exposure in in bar, Indian -specialty restaurant, banquet and room-service. Assisted supervisor in day to day operation, held responsible for quality service and bar inventory etc.

Bachelor of Commerce - B.COM.

• Himachal Pradesh University (1999-07 - 2002-07)

Three years degree - HOTEL MANAGEMENT - National Institute of Hotel Management Dehradun (2002-08 - 2005-05)

Specialization course - Food and Beverage Services - Educational Institute of American Hotel & Lodging Association (AHLA) U.S.A. (2004-01 - 2005-05)