OBJECTIVE :
Seeking challenging career options in International Hospitality / Travel and Tourism / Customer Service in an organization of high repute.
Over 9 years of progressive experience in Hospitality Management, Operations Management, Customer Service, Training and Development.
Presently associated with future group(pantaloon India ltd ) as a Restaurant Manager for 360 degree a multicuisine Restaurant with 135 covers.
Keeping updated with the latest tastes and trends to analyze liking and wants of the customers.
Significantly improved organizational effectiveness, business & image via customer as well as market focused strategy development.
Committed to a visionary, hands-on, innovative, results & guest-oriented approach.
Excellent interpersonal, communication, team building & management skills with extensive experience in recruitment, training & development of the workforce.
DOMAIN EXPERTISE :
Well versed with MICROS, Knowledge of Food, Wines, Cocktails, Cigar etc.
CAREER GRAPH :
Jul ‘99 Jan ’02 Tulip Star Hotel Juhu, Mumbai ( Previously know as Centaur ) as Steward in Food & Beverage Dept.
Mar ’02 May ‘05 Joint Le Royal Meridien Beach Resort & Spa Dubai, U.A.E (5 Star Hotel with total 500 hundred Rooms) as a Waiter (Room Service) Growth Path
May ‘05 Transferred to Grosvenor House a Tower having 45 floors with total 500 Rooms, Buddha Bar one of the famous bar in Dubai
Apr ’06 May ‘07 Promoted to Captain (Food & Beverage)
Since June ‘ 07 Promoted to Supervisor (Food & Beverage), in Sloane s Brasserie multi cuisine Restaurant with 160 capacity as Restaurant supervisor
June08 jan2009 worked with LE Royal Meridien Mumbai as a Food & Beverage supervisor
Feb2009 Dec 2009 worked with four points Sheraton vashi navi Mumbai as a Team leader (Banquet)
May 2010 till date : presently associate with Future Group ( pantaloon India ltd )as a restaurant manager
For 36 degree all day dining With 135 covers.
CORE COMPETENCIES :
Strategic Planning :
Setting up Systems & Procedures for accomplishing growth and profitability norms.
Establishing new units/outlets from scratch and supervising the activities ensuring they are in sync with organizational vision.
Operations :
Developing and implementing procedures, control systems for maintaining quality standards.
Leading efforts for streamlining processes and generating cost savings in operations and maximizing all available opportunity for up selling F & B outlets.
Ensuring profitability of operations and supervising all aspects of management including planning, implementation and monitoring to ensure compliance with high standards.
Coordinating with operating staff for upkeep of the property.
Ascertaining the mise-en-place in accordance with par stock level including mini bar expiry update, food and beverage request.
Indenting of ancillaries, Meal Planning, Briefing the Staff and checking the quality.
Checking hygiene conditions of the catering unit, maintaining temperature as well as preparing for the food presentation.
Team Supervision :
Ensuring proper execution of all the operations and mutual co-operation in a multi-cultured environment.
Leading & monitoring the performance of team members to ensure efficiency in operations and meeting of individual & group targets.
Identifying and implementing strategies for building team effectiveness by promoting a spirit of cooperation between team members.
Hospitality Management and Client Servicing :
Ensuring high quality services, resulting in customer delight and optimum resource utilization for maximum service quality.
Ascertaining maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product and services accordingly.
Delivering high-value services to upscale clients for exalting their satisfaction levels.
KEY ACCOMPLISHMENTS :
Played a key role in attending to and meeting customer requisites and needs.
Strived in imparting quality service to the customers, promoted a professional image effectively provided client servicing.
Deftly developed a healthy working environment and promoted Team Spirit among the staff.
Pivotal in cutting costs but not uncompromising the standards.
Efficiently attended to the guests complaints and contributed in providing best services to the clients.
TRAININGS AND CERTIFICATES :
Attended the following trainings and courses :
Basic Food Hygiene Refresher Course, Fire Training, Health & Safety, Team Building, Foundation Certificate in Food Hygiene Chartered Institute London, Completion of Five Years Service, Drive the Vision 2007, Master Mind 2002 Quiz Competition, Team Build 2003, Team Build 2004, Team Build 2005
ACADEMIA :
1992 S.S.C.
from Our lady of Salvation High School, Dadar, Bombay Board
1994 H.S.C. (Commerce) from Kirti College, Dadar March, Bombay Board
IT FORTE :
Desk Top Publishing from Vision Computers, Bombay
DATE :
PLACE :