To be associated with an organization, that provides career development opportunities so that I may contribute in its progress through the best of my knowledge and skills.ACADEMIC QUALIFICATION :
Name & Location Ofinstitute Board/ University Degree/
Diploma Year Of Passing %/ Grade Major Subject
Mrs. K.M.P.M. Inter College, Jamshedpur B.I.E.C., PATNA 10+2 1997 52%
Matriculation B.S.E.B, PATNA 10th 1994 60% English,hindi,math,science,s.science.DIPLOMA :
Name & Location of Institute Board / University Degree / Diploma Year of Passing %/ Grade Major Subject
Institute of Hotel Management Catering Technology & Applied Nutrition, Hyderabad
National Council,PUSA 3 Years Diploma 2001
1. Front Office
2. F&B Service
3. Accommodation Operation
4. F&B ProductionTRAINING :
Name & Location Of Institute Year & Period of Training Details of Training Hotel Golkonda, Masab Tank, Hyderabad 17th May, 1999 to 15th October, 1999 Training in Front Office F&B Service, House Keeping & Food Production Departments.PROFESSIONAL EXPERIENCE :
Worked in “Hotel Baseraa (3 Star)”, Hyderabad as Management Trainee (M.T.).-1yr.
Worked in “Rhythm, resto-bar” New Delhi, as Captain. -2yrs.
Worked in “Punjabi by nature”, Vasant Vihar, New Delhi, as Captain.-3yrs.
Worked in” Mughal Grantha”, Pitampur, New Delhi, as an Assist. Manager.-6months.
Working in “All Heavens”,Wazirpur,New Delhi,as a Restaurant Manager.JOB PROFILE :
Estimate food consumption,place order with supplier,&schedule delivery of fresh food & beverages.
Resolve customer complaints about food quality or service.
Direct cleaning of kitchen and dinning areas to maintain sanitation standard.
Monitor actions of staff and customer to ensure that health & safety standard and liquor regulations are obeyed.
Maintain budget and employee records,prepare payroll,and pay bills,or monitor bookkeeping records.
Check quality of deliveries of fresh food .
Meet with sales representatives to order supplies such as tableware,cooking utensils,and cleaning items.
Arrange for maintenance and repair of equipment and other services.
Total receipts and balance against sales,deposit receipts,and lock facility at the end of the day.
Select or create successful menu items based on many considerations,and assign prices based on cost analysis
recruit,hire,and oversee training for staff.
Schedule work hours for service and kitchen staff.
Maintain relationship with customer and staff.
Update and use job-related knowledge.
Implement ideas or products.
Make decisions and solve problems concerning menus and staff.
Judge the quality of food,preparation and job applicants.
Record information about inventory.
Coordinate the work and activities of staff.
Presently leading the operations of ALL HEAVENS RESTAURANTS PVT. Sponsored links :
LTD. as a RESTAURANT MANAGER.
Proficient in leading dedicated teams for running successfully 300 covers restaurant business operations and experience of developing procedures and service standards for business excellence.
Competent in assessing and implementing effective solutions with an aim to improve customer contentment and consequently customer loyalty, repeat and referral business.
Distinction of steering improvement initiatives with focus on streamlining & managing operations with proactive planning, introducing new concepts, steering changes, etc.
A keen planner, strategist & implementer with expertise in establishing & managing entire operations with key focus on top line & bottom line profitability by ensuring optimal utilization of resource.EXTRA CURRICULAR ACTIVITIES :
Organized by activities participated year achievement
Institute of professional 1yr diploma in computer 1998 1st class
Trining,Jamshedpur applicationHOBBIES & INTEREST :
Sketching, Music & Movies.PERSONAL DETAILS :Marital Status :- MarriedState Of Domicile :- Jharkhand
Languages Read Write Speak Translate
English V V V V
Hindi V V V V(french : Working Knowledge)DEPARTMENT PREFERRED :
1. Food & Beverage ServiceDECLARATION :
I here by declare that the aforesaid information is true to the best of my knowledge and belief.PLACE :DATE :
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