Myself a committed, self motivated individual who isn’t a clock watcher and is there to get the job done, with an “anything is possible” attitude & improve the current standards.

Experience

  • NIGHT MANAGER

    at HOTEL FORTEL

    March 2015 - at Present

    Chennai - Tamil Nādu

    Maintain the Log Book and effective follow up system, Check the daily arrival list and monitor all VIP movement. Ensure that the guest has a pleasant stay by supervision of rooms allocation, Smooth Check In & Check Out. Co-ordinate with departments like Security and Housekeeping to ensure that all the security, hygiene and aesthetic standards of the hotel are met. Prepare reports on Occupancy, Average rates, Reservations etc Ensure through regular monitoring of GSTS and feedback, prompt, efficient and accurate service to all guests. Maintain the Guest History System and updating of all the guest profiles. Monitor the business of competition hotels in terms of new accounts and rates. Ensure that all the operational standards set for all the processes are followed. Ensures norms, procedures and systems for safety and security of guest belongings (e.g. Lockers, Left luggage etc) are followed.

  • F & B Manager (Cost Controller) Overall Management

    at Hotel Meera

    December 2014 - March 2015

    Chennai - Tamil Nādu

    Overall managing and Oversee operations of Food & Beverage outlets of Meera Hotels, Meera Restaurant, Meera Snack Bar, Meera Theater, and Banquets. Maintain exceptional levels of customer service Recruit, manage, train, and develop the team Manage guest queries in a timely and efficient manner Work within budgeted guidelines Assist in setting departmental targets and objectives, work schedules, budgets, and policies and procedures Develop menus with other members of Food & Beverage team Accountable for monthly stock takes Incentivize team members to maximize sales and revenue

  • F & B Manager

    at Barkath Food Court

    January 2011 - November 2014

    Nicobar -

    Handling billing problems ensuring smooth co-operation with cashiers. To do physical count for monthly outlet inventory and report to Restaurant Manager. To fill in daily outlet’s logbook reporting (staff on duty, revenue, tips, breakage, achievements, and items not available, operation difficulties). To Monitors breakage & losses and do the best to keep them to minimum. Organize weekly F&B Meeting reporting comments for operation’s improvement and communicates decisions to all subordinates. Have to suggest ways of reducing costs without effecting the quality and standard of the hotel.

  • Banquet Manager

    at HOTEL LE WATERINA

    October 2007 - December 2010

    Chennai - Tamil Nādu

    Achievement of budgeted food sales, beverage sales and labor costs. Achieve maximum profitability and over-all success by controlling costs and quality of service. Participation and input towards F & B Marketing activities. Control of Banquet china, cutlery, glassware, linen and equipment. Completion of function delivery sheets in an accurate and timely fashion. Help in preparation of forecast and actual budget function sheets. Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service. Completion of Banquet Bar Requisitions.

  • THE ARUNA

    at Restaurant Manager

    September 2004 - September 2007

    Chennai - Tamil Nādu

    THE ARUNA, CHENNAI (Sept 2004 – Sept 2007) Restaurant Manager Work Activities Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages. Resolve customer complaints about food quality or service. Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed. Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks. Check quality of deliveries of fresh food and baked goods. 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.

  • Maintenance Engineer, Management Trainee-Senior Captain

    at Island Resort

    July 1997 - August 2004

    Nicobar -

    Joint as a Maintenance Engineer of Electrical Kiosk. Worked as a Management Trainee Looking after day to day operations of the Restaurant Preparing daily reports of F&B Department Good Knowledge of F& B Services Preparing Duty Roasters for F&B Department Reporting to the Senior Management

Education

  • B.E.ELECTRICAL

    at SAURASHTRA

    1994 - 1997 (3 years) Rājkot - Gujarāt

Services offered

  • Restaurant Manager

    Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
    Resolve customer complaints about food quality or service.
    Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
    Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed.
    Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
    May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
    Check quality of deliveries of fresh food and baked goods.
    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 end of day.
    Select or create successful menu items based on man

  • F&B MANAGER,COST CONTROL

    With a Bachelor degree in Electrical Engineering I started my Career in Island Resort as a Maintenance Engineer of Electrical Kiosk.
    Though I'm a great Food lover, my mind started grasping basic knowledge of Food & Hospitality Industries. Being an Engineer creativeness was always there in my mind to learn new things, which helped me to know all about this Food & Hospitality Industries.
    In my career of 17 years and above the best position I loved & enjoyed working as FOOD & BEVERGES MANAGER where I was specialist in Cost Control, Menu making, Monitor food preparation, Maintenance & Requirement of equipments, Schedule work hours for servers & kitchen staffs, Record information about Inventory and health practices,& maintaining Food Cost between 28% to 32%.

  • F & B Manager

    Handling billing problems ensuring smooth co-operation with cashiers.
    To do physical count for monthly outlet inventory and report to Restaurant Manager.
    To fill in daily outlet’s logbook reporting (staff on duty, revenue, tips, breakage, achievements, and items not available, operation difficulties).
    To Monitors breakage & losses and do the best to keep them to minimum.
    Organize weekly F&B Meeting reporting comments for operation’s improvement and communicates decisions to all subordinates.
    Have to suggest ways of reducing costs without effecting the quality and standard of the hotel.
    To Ensure energy and water saving.
    To Control standard of comfort with A/C, music system, ventilation, chairs or banquettes, promotional displays and other elements that guests may approach.
    To Report to Superior if any problem with: maintenance, requisitions, stewarding, housekeeping, laundry for entire linen process and discrepancy between prices in Micros & menus.
    Operates all equipment as per the ope

  • Banquet Manager

    Achievement of budgeted food sales, beverage sales and labor costs.
    Achieve maximum profitability and over-all success by controlling costs and quality of service.
    Participation and input towards F & B Marketing activities.
    Control of Banquet china, cutlery, glassware, linen and equipment.
    Completion of function delivery sheets in an accurate and timely fashion.
    Help in preparation of forecast and actual budget function sheets.
    Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.
    Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.
    To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
    Completion of Banquet Bar Requisitions.
    Maintaining the Hotel Bar control policies and completion of necessary forms.
    Following of proper purchasing and requisitioning procedures.
    Maintain records for inventory, labor cost, and food cost etc.
    Follow-up each func

  • Maintenance Engineer, Management Trainee-Senior Captain

    Joint as a Maintenance Engineer of Electrical Kiosk.
    Worked as a Management Trainee
    Looking after day to day operations of the Restaurant
    Preparing daily reports of F&B Department
    Good Knowledge of F& B Services
    Preparing Duty Roasters for F&B Department
    Reporting to the Senior Management

Languages

  • English Native

  • Hindi Native

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