Manager Service

BANASREE DAS

**/** ***** *****

Near Tilak Nagar Metro Station

New Delhi

Mobile no. 971*******, 995-***-****

Email - ******@**********.***

CAREER OBJECTIVES

To grow and contribute in career with better prospects in future keeping

the objectives within the 5 star and above property in the role of

Restaurant Manager in any of the F & B outlet giving more preference to the

coffee shop and the speciality restaurant.

EDUCATIONAL QUALIFICATIONS

National Council of Hotel Management and Catering Technology, Kolkata,

India

June 2002 - June 2005

3 Years Bachelor Degree in Hotel and Hospitality Administration

. Diploma from National Council and BSc Degree from Indira Gandhi

Open University.

. Completed 22 weeks of Industrial Training from Hotel Hindustan

International, Kolkata, India.

WORK EXPERIENCE

The Lalit, New Delhi

December 2011- Present

Assistant Restaurant Manager

5 star deluxe hotel with 457 rooms, seven F&B Outlets and nine Banquet

Halls.

. Currently looking after the two speciality restaurants Woks and Grill

on 28th floor.

. Assure smooth operation of the restaurants with 11 Guest

Service Associate and 4 Team Leader per session.

. Reports directly to the Assistant F & B. Manager.

About the restaurant: Woks operates for lunch and dinner. Average number of

covers per day is 35 to 40. It is an Authentic Chinese Restaurant with

touch of Pan Asian Cuisine as well. The menu includes starters, soup, dim

sum, pork lamb, seafood and so on with other drink.

Grill with average cover of 20 operates only for dinner. It is a

Continental Restaurant which offers various steak and barbeque items.

Job description:

. Work with chefs and other personnel to plan menus that are

flavorful and popular

with customers. Work with chefs for efficient provisioning.

Estimate food and

beverage costs. Supervise portion control and quantities of

preparation to minimize

waste. Perform frequent checks to ensure consistent high

quality of preparation and

service.

. Supervise operation of bar to maximize profitability, minimize

legal liability and

conform to alcoholic beverage regulations.

. Work with other management personnel to plan marketing,

advertising, and any

special restaurant functions and promotions.

. Direct hiring, training, and scheduling of food service

personnel.

. Investigate and resolve complaints concerning food quality and

service.

. Enforce sanitary practices for food handling, general

cleanliness, and maintenance

of kitchen and dining areas.

? Comply with all health and safety regulations.

? Review and monitor, with bookkeeper or other financial

personnel, expenditures

to ensure that they conform to budget limitations. Work to

improve performance.

. Perform other duties as assigned by management.

. Analyzing and planing restaurant sales levels and

profitability.

. Preparing reports at the end of the shift/week including staff

control, food control and sales.

. Creating and executing plans for department sales, profit and

staff development.

. Setting budgets and/or agreeing them with senior management.

. Managing staffs and providing them with feedback.

. Maintaining high standards of Quality control, hygiene and

health and safety.

. Helping in any area of the restaurant when circumstances

dictate.

The Song of India, Singapore January 2009

- December 2011

Assistant Restaurant Manager

5 star deluxe restaurant, 70 covers with 2 private rooms and 20 covers in

Alfresco and 20 covers in Gazebo.

. Assure smooth operation of the speciality Indian Restaurant

with 9 - 10 staffs which includes waiters, waitress, cashier, hostess

and 1 supervisor for every session.

. Started as F&B Executive and promoted to Assistant Restaurant

Manager after two years.

About the restaurant: SOI operates for lunch, dinner and also for brunch in

the weekends. Average number of covers per day is 45 to 50. It is an

Authentic Indian Restaurant features in a modern way keeping in the mind of

the taste of Singaporean ( especially Chinese and Malaysian ). The menu

includes all pre plated starters, soups, family style curries, rice, indian

breads, wide range of wine list and other drinks.

Ramada Mumbai, India

Sep 2006 - Nov 2008

Senior Captain

5 star, 134 room business hotel with three F & B Outlets and six Banquet

Halls.

. Worked in the 24 hours Coffee Shop 'CAF AMBROSIA' and

speciality

restaurant ' HERBS & SPICE' as a Senior Captain.

. Transferred to the pre opening team for best work performance

. Started as a Trainee Captain in the 24 hours Coffee Shop

'TANGERINE'.

. Assure smooth operation of the coffee shop and restaurant with

7 - 8 stewards and 1 - 2 captains per shift.

About the restaurant: CAFE AMBROSIA operates 24 hrs for breakfast, brunch,

lunch, evening snacks, dinner and mid night snacks. Average number of

covers per day is 40 to 50. It is a coffee shop that features buffet for

breakfast and lunch. The menu includes all pre plated fast food and healthy

gourmet and drinks.

HERBS & SPICE operates for lunch and dinner with elaborate menu which

features pan world cuisine. Average number of covers per day is 40 - 50.

The speciality of the restaurant is that it serves zero trans - fat food

all the time. It features an interactive live kitchen also.

TANGERINE Coffee Shop operates 24 hrs for breakfast, brunch, lunch, evening

snacks, dinner and mid night snacks. Average number of covers per day is 50

to 60. It is a coffee shop that features an interactive live counter and

buffet for breakfast, lunch and dinner. The menu includes Indian, Italian

and Continental. It is basically a coffee shop cum multi-cuisine

restaurant.

Sahara Amby Valley, Lonavala, India July 2005

- Sep 2005

Stewardess

5 star, 238 room luxury hotel with five F & B Outlets and Banquet Halls.

. Worked in the coffee shop cum multi cuisine restaurant 'Four

Seasons' restaurant.

About the restaurant: FOUR SEASONS is a coffee shop which operates for 24

hrs. Average number of covers is 140 to 150. It serves breakfast, brunch,

lunch, dinner and night snacks. It organizes buffet service for breakfast,

lunch and dinner only in the weekends. The menu includes Indian, Chinese

and Continental type.

The Leela Goa, India

June 2005 - May 2006

Trainee F & B Associate

5 star deluxe, 162 room resort hotel with six F & B Outlets and eight

Banquet Halls, part of GHM Property

. Worked as permanent basis in the coffee shop ' The Caf '.

. Worked in Banquets and Room Service also at first.

. Got certificate for Hard and Dedicated work for the Festive

Season.

About the restaurant: THE CAF is a coffee shop with 120 covers operates

for breakfast, lunch and dinner. The menu includes strictly Continental and

some very basic Indian Dishes. It provides buffet service also for

breakfast throughout the season and lunch and dinner buffet only during the

off season being the resort property. Rest of the season it serves ala cart

for lunch and dinner.

SKILLS

Language

? Fluent in English, Hindi and Bengali.

? Learnt French in Hotel Management College for an year.

Computer

? Experience with Microsoft Word, Excel, PowerPoint, Internet,

Fidelio, Micros,IDS and Raptor.

ACHIEVEMENTS

. Selected as an Excellent Trainee during six months of

Industrial Training in HOTEL HINDUSTAN INTERNATIONAL, KOLKATA, India.

. Got certificate for Hard and Dedicated work for the Festive

Season in THE LEELA GOA, India

. Got through LEELA in Campus Interview.

. Invited in SNDT Women's University as an External Examiner for

1st and 2nd year students for F & B Service in 2007 final exam.

. Selected for the pre opening team for RAMADA POWAI, MUMBAI, India.

STRENGTHS

Focus on total customer satisfaction, standards and hygiene

maintenance.

Honest, punctual and team leader.

Contact this candidate