CARRICULUM VITAE

[pic]

VINAY KRISHNA

E Mail: abn76f@r.postjobfree.com

Phone: +91-990*******, +91-966*******

C/o Rita Singh, Flat No - 9, Shayogi Apartment, Kilburn

Colony, Hinoo, Ranchi, Jharkhand, India

OBJECTIVE

To seek a challenging position within an international / national

competitive Hospitality Environment as Food & Beverage Manager/Dir. Food

and Beverage to invest all my professional expertise, qualification &

valuable experience to contribute to the success and growth of the

organization, I work for and to develop my career to an optimum level.

STRENGTHS: PERSONAL ATTRIBUTES

A proactive, focused and committed professional, with extensive expertise

gained within the leisure/hospitality sector. An accomplished time manager,

organizer and change manager, capable of conceptualizing, introducing and

integrating innovative strategies, streamlining resources to maximize

performance and quality standards to ensure the ongoing provision of the

highest standards of customer care. A well presented, confident and

articulate communicator and negotiator at all levels, who commands respect

and credibility through the projection of a professional image.

PROFESSIONAL SKILL & REWARDS

. Total 12 years of experience in the Hotel & Catering environment in

the five star hotels Internationally and Nationally both, Presently

Working with The Chancery Pavilion, Bangalore as a Capacity of Food

and Beverage Manager since Feb 2011, earlier worked with The Imperial,

New Delhi for three and half years, One Year with Moevenpick Tower and

Suites, Doha, one and half year with Rotana, Dubai, Two Years with

Intercontinental The Grand Resort Goa and Three Years with ITC Welcome

Group.

PROFESSIONAL EXPERIENCE

F n B MANAGER

Feb 2011 - Till Date

The Chancery Pavilion, Bangalore, India

Reports to General Manager

Job Description

. Responsible for all Food and Beverage production and service for

Hotel. Plan and implement budgets, hire, and train and supervise

subordinates and apply relevant marketing principles to assure that

the wants and needs of the resort team members and guests are

constantly exceeded.

Responsibilities:

. Directing all the Food and Beverage operations including casual and

formal restaurants, kitchens, lounges, caterings, banquets and room

service in 225 Luxury Business Hotel. Recruited, trained and managed

employees in unionized arbitration environments, Supervising one Asst.

Food and Beverage Manager and Eight Managers with oversight of staffs

of 72.

. Responsible for managing food costs, Beverage Cost, upholding menu

standards and controlling inventory. In addition to menu maintenance

and event management involved day-to-day functions, including staff

management, guest interactions, office administration duties and

vendor communications etc.

. Oversee the management of staff and address issues that lower levels

of management are unable to resolve. To ensure that operational

standards are met in regards to sanitation codes and laws, food

storage and loss prevention etc.

. Develop an operating budget for each of the department's revenue

outlets; after approval, monitors and takes corrective action as

necessary to help assure that budget goals are attained.

. Assures that effective orientation and training for new staff and

professional development activities for experienced staff are planned

and implemented.

. Inspects to ensure that all safety, sanitation, preventative

maintenance and other standards are consistently met.

. Assures that all standard operating procedures for revenue and cost

control are in place and consistently utilized.

. Helps plan and approves external and internal marketing and sales

promotion activities for the food and beverage department.

. Helps plan and approve the organizational chart, staffing and

scheduling procedures and job description/specifications for all

department staff.

. Manages the long-range staffing needs of the department.

. Establishes quantity and quality output standards for personnel in all

positions within the department.

. Researches new products and develops an analysis of the cost/profit

benefits.

. Develops and implements policies and procedures for food and beverage

departments.

. Monitors purchasing and receiving procedures for products and supplies

to ensure proper quantity, quality and price for all purchases.

. Reviews new techniques for food preparation and presentation in a

manner and variety to maximize team member and guest satisfaction and

to minimize food costs.

. Greets guests and oversees actual service on a routine, random basis

. Develops on-going professional development and training programs for

food production, service and service personnel.

. Addresses team member and guest complaints and advises the General

Manager about appropriate corrective actions taken.

. Maintains appearance, upkeep and cleanliness of all food and beverage

equipment and facilities.

ACHIEVEMENTS Financial Year 2011 - 12:

. Able to meet 95% Revenue against Food and Beverage Budget for year

2011 - 12.

. Started Revenue meeting concept which actually helped to meet Target

for month as well for year, basically setting strategy how to get more

Revenue etc.

. Did Maximum revenue in One day, It was New Year 2011 approx 2.5million

INR in one day.

. Beverage cost brought down from 27 % to 22% and similarly increased

Beverage sale by 40% higher compare to Budget.

. Achieved 85% GSTS score in Food and Beverage Department for year 2011

- 12.Minimise

. Bring down Attrition Level in Food and Beverage Department up to 50%

YTD.

. Did tie ups with Beverages Companies for better deal in Terms of

Value, Product and Finance.

SR. MANAGER F n B/BEVERAGE MANAGER

June 2009 - Feb 2011

The Imperial, New Delhi, India

Reports to Food and Beverage Director

Responsibilities:

. Plan, Forecast and Budget the revenues and cost for the for three

Different outlets which includes one Bar of 126 covers, Indian

Restaurant of 75 covers and Atrium Lounge and Patiala Peg Bar of 73

covers.

. Responsible for all the beverage stock of the hotel, inventory in co

coordination with F n B control Department n Purchase, Updating of the

wine list, having more than 475 labels of wines which includes new

world and Old World wines.

. Responsible for Standardization for the Beverages in the hotel that

includes SOP of service of wine, Cocktails and Spirits, procuring new

Beverages from the Market etc.

. Keep meeting with Vendors and Company people for update in the Market

for new labels, wine testing, Beverages classification and conducting

new Trainings etc in Co ordination with Training Department.

. Responsible for maintaining the Beverage Cost below the Budget with

minimum spoilage and pilferage etc.

. Continuously improve and innovate upon product and services to achieve

a larger market share and retain regular guests of the restaurant and

bar.

. Implement systems and procedures that achieve higher cost efficiency

and guest satisfaction,

Performance Appraisal/ Management of the staff in the department.

Leading the team of all together 64 which includes Three Asst. Managers,

Four MDH and rest all are Team Members the outlets.

ACHIEVEMENTS:

. Received best wine list AWARD IN INDIA from WINE SPECTATOR for 2008,

2009, 2010.

. Brought down Beverage cost from 33% to 22 %.

. Won the Gold award for the best Whisky bar and Hotel by Icons Of

whisky for the year 2008, 2009, 2010.

. Maintained controlled measurements to reduce breakages by 40%.

. Finished the Dead stock of Beverages worth of 20 Million INR lying for

quite long time.

RESTAURANT MANAGER

Dec 2007 - June 2009

The Imperial, New Delhi, India

The Spice Route (South East Asian Restaurant) and Daniells

Tavern (Indian Restaurant)

Reports to Food and Beverage Director

ACHIEVEMENTS:

. The Spice Route Restaurant got reward of one of world Top Ten Hotel

restaurant by CONDE NAST TRAVELLER, U.K for 2007 - 08, Won best

Ambience Time Food Magazine award for 2007 - 08.

. Achieved the budget for the year 2007 - 08 for Spice Route.

. Met the budget for Indian Restaurant Daniells Tavern for year of 2009

- 10.

. Won best Pan Indian Restaurant from HT Food Magazine award for 2009 -

10.

. Went to SRILANKA for promoting Indian Food Festival.

OUTLET MANAGER Pre Opening Team Member Nov

2006 - Nov 2007

Moevenpick Tower and Suites, Doha, Qatar {www.Moevenpick.com}

Asian Restaurant Wok Mee

Reports to Food and Beverage Manager

Responsibilities:

ACHIEVEMENTS:

. During the pre opening period we did opening for all the Food and

Beverage outlets under the guide line of Food and Beverage Manager

which includes Room service of 350 Rooms, Animato, Banquets, Specialty

Restaurant i.e WOK MEE and Bay View 26.

. Did Successful Opening of First Noodle House in Doha.

. Certified Departmental trainer for Food and Beverage service from

Moevenpick Hotel and Resorts.

RESTAURANT SUPERVISOR Pre opening Team Member

July2005 - Nov 2006

Al Murooj Rotana Hotel & Suites, Dubai UAE {www.rotana.com}

Reports to Restaurant Manager

ACHIEVEMENTS

. During the Pre Opening period we did the opening of all food and

Beverage Outlets and helped in other Department for their Opening

also.

. I was best seller for Rotana Loyalty membership for three Consecutive

months and we sold maximum no's of Loyalty Programme cards in a month

within a year in History of Rotana Hotels.

FOOD AND BEVERAGE SUPERVISOR

Jan 2004 - July 2005

The Grand Intercontinental Resort, Goa- India

{www.goaintercontinental.com}

Reports to F and B Manager

ACHIEVEMENTS

. Here we did different types of Theme Nights like wise Russian New

Year, Egyptian Theme, Punjabi Theme; Fish market Theme etc which were

quite successful.

. I was best salesman for F and B department and rewarded as best

employee of month after my two months joining.

CAPTAIN

Sep 2000 - Oct 2003

ITC WelcomHeritage Umed Bhawan Palace Hotel, Kota- India

{www.welcomheritage.com}

Reports to Restaurant Manager

ACHIEVEMENTS

. Here I started my career in hotel industry and this is the place where

I started with sales and marketing for Food and Beverage Service

especially for Banquets and Room division along with Operation.

. Introduced Wedding segment which was quite successful and shown almost

200% growth in that segment for Three Consecutive years.

PROFESSIONAL QUALIFICATIONS

Diploma in Hotel Management, Catering Technology and Applied Nutrition

Indian Institute of Science and Management, Ranchi - India {1997 - 2000}

PERSONAL

Nationality: Indian Marital Status: Single

LANGUAGE

English, Hindi, Fare knowledge of Arabic Language

REFERENCES

Mr. Eric Piatti Mr. Vijay Wanchoo

General Manager Sr. V.P and General

Manager

Swissotel Nai Lert Park The Imperial

Bangkok, Thailand New Delhi, India

E Mail: abn76f@r.postjobfree.com E Mail:

abn76f@r.postjobfree.com

D. No: +66 2 867 7165 M. No: +91-989*******

Contact this candidate