Ekant Thakur

A skilled, energetic and ambitious Food and Beverage Professional with experience in implementing and overseeing change within the Venues. Has a proven track record of exceeding performance expectations, remaining customer focused and adhering to budgets and time scale. Ability to bring about the fundamental changes needed in response to changing sales targets, customer expectations and service cost restrictions.

Strong strategic vision along with ability to successfully implement complex marketing strategies to attract the targeted customers.

Branch Manager at THE BOWL KSA (BRANCH OF COSMO) (2024-07 – Present)

Managing branch operations and staff

• Staff management with scheduling
• Inventory management with foodics software to minimise cost
• Checking operational needs and requirements on daily basis
• Menu planning and engineering
• Vendor management
• Ensuring maximization of revenue

Restaurant Manager at LE BAROQUE (FINE DINING RESTAURANT) (2023-01 – 2024-07)

Pre-opening restaurant manager for fine dining establishment with 300 cover capacity

• Restaurant is based on Italian and French cuisine
• Total seating capacity is 300 covers
• Assisting manager in day-to-day operational requirements
• Actively participating in making P&Ps and SOPs for the food and beverage department
• Planning menu and general admin work
• Training staff regarding products

Assistant Restaurant Manager at JAYPEE GREEN GOLF & SPA RESORT (2022-07 – 2022-12)

Managing restaurant operations at luxury resort with 170 keys and 4 restaurants

• Well built resort with 170 keys and 4 restaurants situated in Greater Noida
• Worked in multicuisine and specialty restaurant
• Coordinating daily restaurant management operations
• Delivering superior food and beverage service and maximizing customer satisfaction
• Weekly, monthly and annual financial reporting

Restaurant Manager at PASTA STREET RESTAURANT (2021-07 – 2022-07)

Managing Italian cuisine restaurant branch with 100 cover capacity

• 100 cover restaurants with 6 branches in Bangalore based on Italian cuisine. Handling one of the branches in Indiranagar
• Controlling operational costs and promoting efficiency
• Weekly, monthly and annual financial reporting

Floor Manager at TOP ACE CAFE (2020-04 – 2021-07)

Pre-opening outlet manager for 120 cover multicuisine restaurant

• Part of preopening 120 cover multicuisine restaurant based in Bangalore. Worked as a outlet manager handling both kitchen and FOH
• Recruiting, training and supervising staff
• Agreeing and managing budgets
• Promoting and marketing the business

Service Executive at THE DEN, BANGALORE (2017-10 – 2020-03)

Pre-opening service executive at 220 key property with 5 restaurants

• 220 key property with 5 restaurant and worked as a preopening team
• Been a part of Mediterranean restaurant named Layla serve Mediterranean cuisine and multicuisine restaurant
• Co-ordinating induction and socialization activities in the organization
• Actively participating in making P&Ps and SOPs for the food and beverage department
• Ensure that Audit Scores are always maintained and improving at all times

Service Team Leader at THE OBEROI HOTEL & RESORTS (2015-01 – 2017-09)

Service team leader at luxury 120 key hotel with 4 restaurants and a club

• 120 key luxury brands with 4 restaurant and a club
• Been a part of multicuisine restaurant, Chinese and Thai restaurant
• Ensure the highest standards of courtesy and customer care are set and maintained
• Responsible for providing efficient service to ensure customer delight
• Inspect and ensure functioning of all the facilities in the operational area

On Job Trainee (OJT Programme) at THE OBEROI HOTEL & RESORTS (2013-11 – 2014-12)

On-the-job training programme

• Handling the station assigned for the day
• Take the food and beverage order from the guest
• Take care of bar & stores inventory
• Delivering high level of service to the guest

BSc in HMCTT (Hotel Management and Catering Technology) – Heritage Institute of Hotel and Tourism (2012-04 – 2015-09)