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Work experience

Jan 2015Present

Banquet Manager

The Fern Residency
Rajkot(A unit Of Concept hospitality), India Position: Banquet Manager Key Job Responsibilities: Monitors the productivity levels of each banquet service staff and extends assistance to anyone requiring guidance during functions Attends and acts on the different guest requests and queries Ensures that the highest quality standards in banquet operation are followed in accordance with the hotel service procedures. Secures delivery of professional service to all guests at all times Coordinates with Banquet Supervisors, Captain Waiters and other departments involved in the preparation for the different functions to determine whether all necessary arrangements have been made Follows up on requirements of functions and ensures these are carried out to the last detail Coordinates with the Account Executives, Kitchen and Main Bar with regard to changes in last minute functions Welcomes and bids farewell to all guests or group organizers Performs other duties that may be assigned from time to time by immediate supervisors Maintains employees' attendance records, changes of status and evaluates his/her staff periodically as per policy Schedules staff duty according to forecasts Ensures enough staffing to cover big events by requesting extra staff(in-house/outside) Plans events set-up in advance as per function sheet Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department Manage everyday operations, accounting and financial matters of F&B store. Supervise employee activities to conform to established standards and policies. Identify and rectify operational, financial and employee issues. Coordinate with audit and business teams to ensure compliance with established procedures Train and guide staffs in their job duties. Assist in recruitment, performance review, promotion, release, wages and salary adjustments for employees. Ensure employees follow operational practices, hygiene rules, and quality standards. Develop and implement training programs for employees. Manage F&B store operations to ensure excellent service in economic and profitable manner. Initiate the development methods for high quality food and drink preparation process. Train assigned
Aug 2014Dec 2014

Banquet Manager

Saiva Continental Dehradun, pre-opening hotel Doon
Towers, India Position: Banquet Manager Ensure all food and beverages are set up and served as per company standards. Provide training to cashiers and servers on their assigned duties. Coordinate and manage all activities pertaining to food service operations. Maintain inventory of food materials, equipment, linens and paper supplies to avoid any shortages. Supervise culinary operation team to provide variety of food items to attract customers. Adhere to health, safety and sanitation guidelines. Organize and execute banquet events to ensure customer satisfaction. Provide outstanding customer service for repeat business and profitability. Design innovative floor plans and creative buffet presentation. Address customer needs and requests in a timely manner. Adhere to budgetary guidelines and control expenses accordingly.
Jul 2013Jul 2014

Beverage Executive

Leisure inn Gurgaon, pre-opening hotel stay
well hospitality, India Position: Food & Beverage Executive Key Job Responsibilities: Responsible for assigned shift, assisting in overall management. Supervise and coordinate assigned shift; pre-meal meeting conducted with staff daily. Assist in overall supervision of the department. Check staff punctuality. Communicate with guests and receive feedback. Observe, teach, and correct staff's service. Examine food preparation. Examine beverage presentation. Handle any guest complaint. Monitor timing of guest experience. Spot check liquor pars. Order daily supplies. Follow up on established training steps. Handle guest comments and complaints. Ensure guest satisfaction. Stay on the floor during peak hours.
May 2012Jul 2013

Beverage Executive

Ramada Plaza Varanasi, Ramada worldwide.
inc. India Position: Food & Beverage Executive Key Job Responsibilities: Perform all necessary tasks to service food & beverage according to the standard of performance manual of the Luxury 5* hotel Great & seat customers and serve them in a professional, discreet & personalized way Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests. Consistently monitor quality of food & beverage being served Practice good customer relations and attend to customer complaints/queries satisfactorily. Responsible for maintaining hygiene and cleanliness standards in the outlet/service areas. Responsible for building thorough knowledge of food and beverage served in the restaurant. Responsible for approaching tables and taking orders for beverages and food. To be able to use micros and understand all features available. Responsible for proper charging and billing of guest consumption. Responsible for maintaining appropriate inventory and proper condition of equipment and operating supplies.
Oct 2009May 2012

F&b Captain

Starwood hotels & resort worldwide
Le Meridien Ahmadabad, India Position: F&B Captain Grand Sarovar Premiere, Mumbai, India
May 2009Oct 2009

Hotel Operation Trainee

Grand Sarovar Premiere
Position: Hotel operation trainee(HOT) &Industrial Trainings Completed 24 weeks Industrial Training from DOLPHIN HOTELS LTD. in F&B Service, F&B Production, Housekeeping and Front Office department. Worked with Hotel Kenilworth(Kolkata), Hyatt Regency(Kolkata), The ITC Sonar Bangla(Kolkata) & Peerless Inn as a Trainee. Trainings and Seminars § First Aid Fire Fighting Food, Safety & Hygiene Creating link with internal Customer Delivering on our promise



Nightingale Institute of Hotel Management Annamalai University