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Food and Beverage Manager Resume Sample, Experience : 18 years

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Name of the Candidate:[Private]
Name of the Post Applied:Food and Beverage Manager
Job related skills / software:Hotel Payroll, Analyzing Profit
Sub Category:F and B Executive / Bartender / Steward / Waiter
Years of Experience:18 years
Salary Expected per Month(Rs):Negotiable
Highest Qualification attained:Diploma
Major / Specialization:Hotel Management, Catering Technology & Applied Nutrition
Email Id:[Private]
Are you looking for job now?:No
Can the recruiter contact you?:No
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Resume Format / CV Sample Template / Example / Model :


To be creative, competent and successful in the area of Business Management and be a part of Corporate Business world, this would be working dynamically for the growth of organization and self as a Entrepreneur. Its endeavor to serve your organization to the best of my abilities and uphill organizational values by the dint of hard work and unflinching commitment as a Senior Manager.

MBA { Executive – PGDBA } in Business Administration 2008-10 ( Operations Management ) for TWO years from SYMBIOSIS INTERNATIONAL DEEMED UNIVERSITY, PUNE
THREE YEARS DIPLOMA COURSE IN HOTEL MANAGEMENT, CATERING TECHNOLOGY & APPLIED NUTRITION from ISM -A Leading Management School ( Selected through MAT-1995 followed by group discussion & Personal Interview) Recognized & aided by AICTE { All India Council of Technical Education },Govt. of India, affiliated to SBTE , Ministry of HRD, New Delhi, Web  : www.ismranchi.org
HIGH TECH PMS ( Property Management System ) Software are IDS, Opera, Fidelio, Micros, MIS Management Information System, Microsoft Office & Internet
Bachelor of Science from Burdwan University with Physics, Chemistry, Mathematics & English
Convent LKGto10th&12th[English Medium]from DAV school CBSE, New Delhi in 1990 with first division.

Crowd Management, ( Norwegian Cruise Line )USA,
HACCP  : Hazard Analysis Critical Control Point ,NCL, USA
USPH ( United state public health) & UKPH(United kingdom public Health)
Crew safety & security awareness training ,
STCW “95” {Pre sea training} NCL – Fire & Lifeboat Drill
PSSR ( Personal safety & social responsibility) EFA (Elementary first aid)
FPFF (Fire prevention and fire fighting) and PST ( Personal survival technique)
PSF (Passenger ship familiarization ) from Naval Maritime Academy, MUMBAI
PET ( Pre Employment training) course of NCL ( Norwegian cruise line)

HANISUITES & SPA , GENERAL MANAGER , HANI GROUP , AT P.O. BOX 20223, MANAMA, UNITED KINGDOM OF BAHRAIN from 2009 to 2011, Responsible for managing all the core departments of hospitality entire gamut of Sales / Marketing, Accommodation Operations, Front office, Food Production, Hotel Engineering, Financial Management, Food & Beverage service. EBIDTA margin is maintained ,Sales analysis, payroll ,inventory & purchasing module, Visitors tabular ledger[VTL], Night audit ,usage of revenue Management Includes but is not to be limited to management of accounts receivable, analyzing profit and loss statements, hotel payroll, daily transmitions and reporting. Develops strategies and executes activities to drive financial results, guest satisfaction, human capital index and market share.Direct and manage property operations to assure optimum performance and continual improvement in the five Key Result Areas (guest service, employees, sales/marketing, property appearance, and profit/financial control). Planning, Organizing, Controlling, Coordinating, Staffing & Soft Services of all major Corporate Business Division. Plan and carry out operations so as to maintain smooth functioning of the Business with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans. Overview HR matters including interviewing, hiring, training, assigning work, coaching / counseling and performance appraisals.

BEST WESTERN CORAL BEACH LTD, FOOD & BEVERAGE DIRECTOR AT DAR ES SALAAM, from Oct. 2007 to 2009. I used to coordinate and direct all business plans and budget preparations; formulate business & sales strategies / objectives, SWOT Analysis, develop business models & strategic planning systems and determine optimum strategies for future expansions; develop strategic decision making tools and unified budget program; conduct portfolio analysis and menu development; monitors actual performance vis-à-vis variations in results and targets; designs and builds supply & demand models, planning and financial models. Ensure maintaining discipline & training of the Team according to SOP. Brand Management with Press and Media.

DIAMOND PRINCESS , FOOD & BEVERAGE MANAGER OF PRINCESS CRUISE, AT SANTA CLARITA, CA , 91355 , USA, princesscruises.com. from 2005 to 2007. I contribute to the mission and overall success of the cruise by accomplishing performance objectives focused on business revenues, guest and associate satisfaction and effectiveness and efficiencies. I used to provide leadership, expert business and technical advice at global standards; establish highest quality, service & catering standards; enact a corporate liaison role at senior levels with international Business representatives, established clientele. Responsible to maintenance of the highest professional standard of Passenger facilities , Staterooms, Food & Beverage etc.

NORWEGIAN CRUISE LINE, ASSISTANT FOOD & BEVERAGE MANAGER AT MIAMI, United States of America , from 2004 to 2005.ncl.com. Overall charge of Food & Beverage Service of Nouvelle cuisine. Menu engineering & lead all Chefs in setting up specifications & standard on food material contributing to the setting of catering policies. Capable to handle any dept in Crisis Management. I used to taste the food ,check the quality ,check the correct preparation of the food and its presentation with knowledge of wine and ingredients used in the culinary of international cuisine. I need to inspect Galley, Occupational Health and Safety Responsibilities, having Knowledge of making different sauces, grilling and roasting of steaks.

LOUIS CRUISES RESTAURANT MANAGER AT GREECE 8, ANT.AMPATIELOU STR.185 36 PIRAEUS, EUROPE from 2003 to 2004,Responsible for maintaining the various MIS reports like usage of revenue management, food cost, sales report etc.

Having strict sense of economy, acquainted with the prices, market trends, commodities in season and guest requirements. Organized festivals, Carnivals & Events Management. Maximize banquet sales by ensuring that banquet sales personnel utilize sales promotion guidelines like direct selling, verbal merchandising & upsetting techniques. Pre determine food cost and work accordance with the policy of the establishment.

MANSINGH PALACE, MANAGEMENT TRAINEE OF MANSINGH GROUP AT JAIPUR , from 1999 to 2002. Marketed the Concept & Banquet venue salesmanship, Controls cost by adhering to standards of operation for forecasting, budgeting, scheduling, inventory controls & overtime control. Effort to keep the room occupancy stable by making a tie up with the travel corporate like Thomas Cook, Cox &Kings etc. INTERNSHIPS

AMBASSADOR PALLAVA, INDUSTRIAL TRAINEE OF NARANG INTERNATIONAL AT CHENNAI from 1997 to 1998. { Worked almost in all the Departments eg. HK, FO, Sales, F&B Service and Production } to set the standard of service, updating & compiling new wine list/cocktails/mocktails /alcohol (Imfl & fl brand) according to the availability of stock.
Jukaso Inn Down Town, Trainee (front office) at Connaught Place, New Delhi, from 1995 to 1996.

The General Manager is responsible for achieving optimal guest satisfaction and a good working environment to attain all set objectives. To achieve this, the General Manager should run the hotel in accordance with the Standard Operating Procedures and Policies as set out by the company. The General Manager shall see to the implementation of optimal and attractive products and services required to address the hotel’s target groups, based on pre-agreed marketing plans and budgets. The General Manager shall ensure the correct production and distribution of information and promotion materials as agreed to.
Guard the efficiency/productivity and the company results  :
Draw up plans and budget concepts (revenues, costs, etc.);
Safeguard the realization, tracing and adjustment of deviations;
Developing improvement actions, carry out costs savings;
Guard/ controlling of cost price
Delivering of data and proposals for the budgets and investments.
Safeguard quality of operations (internal & external audits)

Manage the various Department Heads :
Coordinate planning of Department Heads and Assistant Managers with regard to time-tables, work schedules, employment of employees within the different services; solving of bottle necks;
Coordination of the execution of activities via instructions to the Heads of Departments/ Assistant Managers, supervision of the execution;
Determination of the workforce, recruitment and hiring of new staff, supervision of sufficient introduction, execution of performance reviews and training of staff.
Be accountable for responsibilities of department heads in their absence.
Implement the SOPs optimally in the hotel and act as a flag ship establishment for the brand.
Prepare a monthly financial reporting.
Ensure an adequate administration, for the outgoing and incoming invoices, for the payment of invoices and for drawing up periodical management data. Justify deviations and differences.

Other tasks :
Handling complaints, in the last resort.
Other reliable to the above mentioned, tasks in order of the executive; Handing over opinions and beliefs, decisions etc. to the executives;
Leading various internal and external meetings;
Supervise the fulfillment of the regulations of the employment
legalization, Occupational Health & Safety Act, HACCP, legion Ella, fire regulations and other legal requirements
Correct use of Company's corporate identity.
Maintain contacts with public authorities

Environment Management Applied Research in Hospitality-eco friendly Pest control-Fumigation ,waste water system, fire system,

EXTRA CURRICULAR ACTIVITIES  : Choreography, Regular Study of Business Magazines, Ice-skating, Bowling Alleys, culinary, surfing Internet, Celebrity Chef: research in western cuisine, Four wheeler long drive, Music &Dance . Traveled to USA, UK, Australia, Europe by, British Airways, Lufthansa, Emirates &Singapore Airlines. Traveled Abroad : Atlanta ,Boston, North Carolina, Key West, Bermuda, New England, Athens, Mexico, Southampton, Sydney, Dar es salaam, Bahrain & London.

ASSETS  :I am a Multi-Skilled Team Player, Administrator, General Manager & like Western Culture / Food / Wine, have leadership quality, Excellent communication skills (verbal, listening, writing), Languages ( English, Hindi, Bengali, Understand Punjabi & Read French ) honest, hardworking, creative, innovative, Self confidence, Fluency in speech, Convincing tone, interpersonal, Soft skill, grooming, body language, Business Etiquettes, Knowledge of Business World & Personality Development.

PROVIDED A TRAINING PROGRAMME ON HOSPITALITY & TOURISM TO CBSP CONDUCTED BY INCREDIBLE !NDIA IN THE PRESENCE OF MR.GOBIND C.BHUYAN DIRECTOR INDIATOURISM . Worked as a Project Manager to achieve a ISO-9000 certification for a five star property, I am good at providing Training & Lead the corporate managers of International Hospitality Brand as a CEO.



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