SR. Food & Beverage Executive - Kanva Star Resort - Bangalore
(2018-12)
- Handling 04 Banquets and managing 25 staffs.
- Taking responsibility for the business performance of the Banquets.
- Analyzing and planning banquet sales levels and profitability.
- Preparing reports at the end of the shift/week, including staff control, food control and sales.
- Creating and executing plans for department sales
- Planning and coordinating menus.
Food & Beverage Executive - VM WARE (JLL)
(2018-07 - 2018-12)
Managing all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
- 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.
- Identify customers' needs and respond proactively to all their concerns.
- Lead F&B team by attracting, recruiting, training and appraising talented personnel.
- 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.
Sr. Captain - THE GOLDEN PALMS HOTEL@SPA
(2014-12 - 2018-07)
- Overseeing the daily operations.
- Responsible for smooth operations of the Restaurant.
- Ensuring compliance with defined pre-set quality, hygiene standards & aesthetic presentation of food and beverage.
- Handling guest complaints and take the necessary steps and act effectively.
- Maintaining reports such as Inventory, training & promotions.
- Conduct training on regular basis required for the Restaurant.
- Reverts for Guest Satisfactory Index scores daily.
- Maintaining standards and guiding a team to follow SOP's religiously
Captain - ANGSANA OASIS SPA& RESORT
(2013-03 - 2014-03)
- Training and development of the team
- Trained the team as per Brand standard.
- Manpower planning and roistering.
- Briefing and debriefing
- Opened the priority with one coffee soap/multicuisine restaurant, bar, boardroom, room service, and lower level.
- Planned the man powder as per outlet requirement.
- Product knowledge training.
- Champions Recognition.
- On job, continuous recognition of the champions.
- Handling a moment of truth -Guest.
- Handling staff conflicts
- Daily budget and sales achievement.
- Motivation program for staffs and up selling rewards.
- Maintains RSTS/ GSTS (Guest satisfaction tracking system)
- Maintains the Guest databases and public relations.
- Inventory management (CCG, LINEN, and ASSETS)
- Maintains 100% Guest satisfaction while ensuring the great customer service and recovery.
- Transferring every opportunity to succeed.
- Coordination between Team and inter department.
- Store requisitions and stock maintain with F.I.F.O
- Wastage control through proper supervision.
Tr. Captain - The Fern Citadel hotel - Bangalore
(2009-03 - 2012-08)
Working closely with outlet employees in a supportive manner, focusing on overall success of the hotel and satisfaction of hotel guests.
- Work closely with other outlet employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotels guest
- Maintains par stocks of all equipment and guest supplies as required.
- Training the new staff about the hotel operation standard and menu thoroughly.
- Present menu, answer inquiries and suggestion regarding food and beverage and service to restaurant guests.
- Responsible for training as per the checklist.
- Fully conversant with all aspects of the IDS and WIN HMS system.
- Computers bill and accepts payment.
- Perform the function of the cashier as required.
- Verifies cash received ensuring only genuine money been collect.
- Verifies all credit cards present by the guest before to the validity of the card.
- Strictly adheres to all policies and procedures issued by finance with regards to cashiering and cash handling.
- Responsible for tele-promotion and take away orders.
- Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend food and beverage combination and up selling alternatives.
- Handling guest calls and take order delivering food and beverage at the standard time.
- Checking guest satisfaction of dining experience by giving hospitality calls.
- Handling the department in absence of superior smoothly.
steward - Bayan palace - Kuwait
(2013-10 - 2013-12)
Trainee - Golden land mark hotel - Bangalore
(2008-03 - 2008-11)
