General Manager(F&B OPS)
Excellent Guest relation Ship & Management skills and experience. Excellent written, oral and interpersonal communication skills.
Entrepreneurial attitude: self-motivated, self-directed.
Flexibility: task assignment, priorities, work environment. Open minded, desire to learn. Quick thinker, creative problem solver. Willingness to do some traveling. Detail oriented, strong analytical, numerical, planning and reasoning abilities.
Ability to work independently and in a team, manage a team. Effective communication skills and ability to put thoughts into practice. Ability to implement things learnt into practice. Willingness to work with the team for achieving the goal.
Determination in achieving the goal. Committed towards work. Patience and tolerance. Strong interpersonal skills. Easily adaptable to a team environment.
Management of man and material.
General Manager(F&B OPS) - THE GAME PALACIO
(2023-05)
As an Restaurant General Manager, My Responsibility includes of taking care of the entire Restaurant related operations, making good customer relationship. Responsible for ensuring the quality of Food and Beverage Services Given to the clients. In this organization I was handling a team of 60 Restaurant staffs in all departments and I was responsible for their Training, Daily Briefing, Promotional offers and event details, sales, marketing ,kitchen process, system updating, house keeping follow ups,maintainnace related issues and finding out solutions with the team,and checking the staff grooming standard and upselling tips of food and beverage product
General Manager - Seven Hospitality Services
(2021-03 - 2023-04)
As an Restaurant General Manager, My Responsibility includes of taking care of the entire Restaurant related operations, making good customer relationship. Responsible for ensuring the quality of Food and Beverage Services Given to the clients. In this organization I was handling a team of 60 Restaurant staffs in all departments and I was responsible for their Training, Daily Briefing, Promotional offers and event details, sales, marketing ,kitchen process, system updating, house keeping follow ups,maintainnace related issues and finding out solutions with the team,and checking the staff grooming standard and upselling tips of food and beverage product
Restaurant Manager - Cure fit india pvt ltd
(2018-11 - 2020-04)
As an Restaurant Manager, My Responsibility includes of taking care of the entire Restaurant related operations, making good customer relationship. Responsible for ensuring the quality of Food and Beverage Services Given to the clients. In this organization I was handling a team of 80 Restaurant staffs and I was responsible for their Training, Daily Briefing, Promotional offers and event details, sales, marketing ,kitchen process, system updating, house keeping follow ups,maintainnace related issues and finding out solutions with the team,and checking the staff grooming standard and upselling tips of food and beverage product
RGM (F&B) - PARADISE FOOD COURTS PVT LTD
(2018-03 - 2018-10)
As an RGM F&B I report to Operations Manager, My Responsibility includes of taking care of the entire Restaurant related operations, making good customer relationship. Responsible for ensuring the quality of Food and Beverage Services Given to the clients. In this organization I was handling a team of 80 Restaurant staffs and I was responsible for their Training, Daily Briefing, Promotional offers and event details, sales, marketing ,kitchen process, system updating, house keeping follow ups,maintainnace related issues and finding out solutions with the team,and checking the staff grooming standard and upselling tips of food and beverage products.
UNIT MANAGER (F&B) - COMPASS GROUP INDIA Pvt ltd
(2015-06 - 2018-01)
As an UNIT MANAGER F&B I report to Operations Manager, My Responsibility includes of taking care of the entire unit related operations, making good customer relationship. Responsible for ensuring the quality of Food and Beverage Services Given to the clients.In this organization I was handling a team of 40 Restaurant staffs and I was responsible for their Training, Daily Briefing, Promotional offers and event details, and checking the staff grooming standard and upselling tips of food and beverage products.
ASSISTANT MANAGER (F&B) - MARIGOLD by GREEN PARK Pvt. Ltd. - Hyderabad
(2012-03 - 2015-05)
As an ASSISTANT MANAGER F&B (BAR)I report to F&B Manager, My Responsibility includes of taking care of the entire Restaurant related operations, making good customer relationship. Responsible for ensuring the quality of Food and Beverage Services Given to the Guests. In this organization I was handling a team of 20 Restaurant staffs and I was responsible for their Training, Daily Briefing, Promotional offers and event details, and checking the staff grooming standard and upselling tips of food and beverage products.
SR. BAR CAPTAIN - HOTEL SAVERA CHENNAI
(2009-09 - 2012-02)
As a Sr. Captain I report to BAR Manager, My Responsibility includes of taking care of the entire Bar related operations, Bar Inventory and Purchasing of Bar equipment and Products (beverages) Making customer relationship. Responsible for ensuring the quality of Food and Beverage Services Given to the Guests.
In this organization I was handling a team of 15 staff and I was responsible for their Training and Daily Briefing on Promotional offers and event details which also includes their grooming standard maintains and upselling tips of food and beverage products.
CAPTAIN - BARBEQUE-NATION - Hyderabad, Bengaluru and Chennai
(2007-12 - 2009-08)
As a Captain I report to Restaurant Manager, My Responsibility includes of taking care of the entire restaurant related operations, Inventory of food & bar equipment and stocks, making customer relationship. Responsible for ensuring the quality of Food and Beverage Services Given to the Guests. In this organization I was handling a team of 25 staff and I was responsible for their Training and Daily Briefing on Promotional offers and event details which also includes their grooming standard maintains and upselling tips of food and beverage products
BAR CAPTAIN - THE MANOHAR - Hyderabad
(2005-12 - 2007-04)
As a Bar Captain I report to bar Manager, My Responsibility includes of taking care of the entire restaurant related operations, Inventory of food & bar equipment and stocks, Making customer relationship. Responsible for ensuring the quality of Food and Beverage Services Given to the Guests. In this organization I was handling a team of 10 staff and I was responsible for their Training and Daily Briefing on Promotional offers and event details which also includes their grooming standard maintains and upselling tips of food and beverage products.
Diploma - Hotel Management - Hotel Management Institute (Vizag)
Certification - Bartending - Indian Institute of Bartending
Inter - Pragathi Jr. Collage
10th (SSC) - Tanuku Public School
