RESUME

Bikramjeet Singh

**** ******** ***** ****

Centreville, VA

20120

Tel: 919-***-****

E-mail: wjtxdo@r.postjobfree.com

I believe that I have perseverance and dedication to excel myself in the hospitality management field I have comprehensive problem solving abilities with excellent verbal and written communication skills, ability to deal with people diplomatically, willingness to learn, optimistic, and opportunist. Hold convincing, pleasing personality to facilitate and motivate the team.

Professionally qualified and experienced in customer care and hospitality. Varied exposure in various kinds of F& B Outlets Including Bar, Fine dining Restaurants, Room Service and Banquets.

Work Experience

Fairfax Marriott at Fair Oaks, Virginia (JUNE 2009– TILL DATE)

Banquet Captain

Train, and supervise a banquet staff of approximately 30 employees in accordance with business needs, productivity, and high Marriott service standards.

Supervising meetings, and conventions between 50-1500 people, including Government, Corporate, Association, Religious and Educational Groups.

Ensure payment method had been established. Collect pre-payment on all social functions. Insure proper forms have been completed for requests for direct billing. Review billing for all accounts after preparation by the Accounting Department and make collection calls as needed.

Ensuring that all relevant & applicable paperwork is filled out correctly, including the Captains Report, and copies distributed as required.

Ensure that any & all Food & Beverage items are presented and served correctly, adhering to the standards set out by the Marriott, and noting any special requests & instructions, set out on the Banquet Event Order for the event.

Ensuring that communication is constantly maintained between the Executive Chef, Sous Chef or Culinary Department Representative & the Beverage Manager during the event, alerting him or her of any changes in the schedule of service, challenges or adverse comments that may arise during the service of an event.

Ensuring that communication is constantly maintained between Banquet Manager during the event, alerting them to any possible challenges or adverse comments that may arise.

Ensure that staff members return all equipment to the storage areas and that the room/area is left clean and tidy. Unconsumed Liquor & Wines should be returned to the Banquet Beverage Service Bar

HOTEL FAIRFAX MARRIOTT AT FAIROAKS, VIRGINIA (NOV2006 – JUNE2009)

Outlet Manager (Restaurant, Bar, Coffee Shop, Room Service)

Daily operations of all food & Beverage outlets

Liaison with other departments, in order to have a smooth functioning.

Training of staff on service essentials, standard of service, up selling etc

Implementing quality control.

Departmental Budget

Positively impacted labor budgets through analyzing scheduling in relation to volume

Planned Staffing and prep levels according to sales projections

Developed employee incentive contests that resulted in higher customer satisfaction surveys.

Marketing of the restaurant, menu and special events planning.

Traicing with guests to assess overall satisfaction.

Staff related administration and training programs Training service team on menu knowledge, service excellence and telephone courtesy Imparting Hygiene related training to servicening of staff below on standards, cost control measures

Interfa

St. David’s Hotel & Spa, UK ( 5* hotel ) (JAN2006-OCT2006)

A member of the leading hotels of the world.

Restaurant Supervisor

Individually responsible for Restaurant/Bar Inventory, Ordering and Cashing up for the shifts.

Responsible for smooth Operations and leading serving staff.

Worked towards achieving maximum guest satisfaction and handled complaints effectively.

Individually responsible for Food and beverage training as per prescribed standards of Rocco Forte Hotels.

Ensure that the department maintains an effective and secure system for the storage and control of all foods, beverage, equipment etc and that an effective stocktaking regime is implemented to deliver the budgeted F&B cost percentage.

Ensure that all Health & Safety, hygiene and fire training is carried out, recorded and evaluated for its effectiveness.

Monitor morale within the staff ensuring that any issues or concerns are discussed with the Manager.

As a Supervisor individually responsible for indenting, making staff rota and other responsibilities.

Coordinated with various departments for efficient operations of my shift

To undertake any other reasonable duties and responsibilities as required according to the business needs.

Ensured optimum guest satisfaction within the framework of brand standards of company.

Thistle Hotels, Cardiff, UK (4*hotel) (SEP2005- DEC2005)

Solely works in the shift by providing pleasant and prompt services to the guest.

Handling a guest Complaint.

Responsible of cashing up, bar stock, and Reserving table for Restaurant, Telephone answering, escort to guests.

Hotel Crieff Hydro, Crieff, Scotland, UK (JULY2003 - JUNE2004)

Scotland leading leisure hotel

I have accomplished one year industrial training in various F&B service outlets viz. restaurant, coffee shop, bar, room service and conference and banqueting in this hotel. This helps me to improve my technical and interpersonal skills and enhanced my practical knowledge in this field.

Education qualification

Qualification college/university Year

M.B.A (Hospitality Management) Oxford college of advance studies Sep2006

B.A (Hons) in Hospitality Management Thames Valley University London May 2005

A.I.S.S.C.E Govt Senior secondary school Amritsar (P.S.E.B) Sept 1999

Certification

Serve Safe Certificate 2007

TIPS Certificate 2011

Service Excellence 2007

Computer Skills

Skillful knowledge in Delphi, Micros, Net time, ADP as well as Windows and Microsoft Office.

References

Raymond Jean Baptiste – Assistant Food and Beverage Director at The Fairfax Marriott at Fair Oaks. Contact Number 703-***-****)

Gaurav Dhingra- Outlet Manager at The Fairfax Marriott at Fair Oaks. Contact Number 703-***-****)

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