Edison, New Jersey
A result oriented professional with 15+ years of Experience in Food & Beverage Management.
Extensive background in Food and Beverage operations, Club Operation and Event planning.
Developing service standards and operational policies, planning & implementing effective control measures to reduce running costs of the Company.
Expertise in designing & implementing programs towards bringing focus in improving quality of service, high energy level and team spirit in the employees.
Shackamaxon Country Club/ Forsgate Country Club (Metropolitan golf group)
Director of Food and Beverage from 2013 Oct till present
Oversee daily operations of the club.
Implement and supervise cost saving measures to operate club at a profitable level.
Hire direct and supervise staff over 80 employees seasonal.
Increased Member satisfaction successfully builds and develops strong teams to deliver quick, effective and sustainable growth.
Managed all Restaurant and bar inventories.
Turned around the F&B operation, enhancing the membership dining experience.
Trimmed food costs by 5% and beverage costs by 9%; revamped menu pricing, implemented portion controls.
Preparation and monitoring of Food and Beverage budgets and responsible for P&L, sales, costs and inventory control.
Saved Money by switching to vendors and other Food Program which help reduce cost to Food and Beverage and other Department.
Improved service and membership satisfaction.
Experience in J1 Staffing for international student to work seasonal.
Also worked as a Chef when is needed.
Knowledge of Jonas and Club Soft.
Inwood Country Club, Inwood, NY 2013 Feb-Oct
Beach Manager/Food and Beverage Manager.
Responsible for the entire beach club operation and pool operation.
In charge of running all food and beverage operation including clubhouse and beach club operation.
Responsible for food and beverage budget.
Managing 3 restaurants Bar, banquet and inventories.
Worked with Executive Chef for cost effective menus for private events
To create appealing beverage menus for members on theme nights.
To ensure expenses were maintained at budgeted percentage levels.
Increased members’ usage of Club 10% by creating special events, which contributed to business activity and profitability.
Developed quarterly action plans based on member satisfaction surveys and staff feedback to ensure all areas of the food and beverage operation were constantly improving.
Knowledge of Jones and POS.
Middle Bay Country Club, Oceanside, NY 2007- 2013.
Restaurant Manager / Food & Beverage Manager/Director.
Responsible for Operation of all Aspects of the club in the absence of the General Manager.
In charge of running entire Food and Beverage Operation.
Create, execute, and mail monthly Newsletter to all Members.
Ensure profitability of operations and supervise all aspects of Kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.
Responsible for Food and Beverage budgets.
Turned around the F&B operation, enhancing the membership dining experience to a level in which the club has never seen.
Upgraded food and beverage department and added banquets as a profit center.
Planning & Executing Parties.
Conducting training sessions to Food and Beverage team for smooth flow of operations.
Monitored Payroll for accounting information.
Organizing and conducting practical and theoretical training programs, to enhance skills and motivational levels.
Knowledge of POS.
Made Indian Cuisine For Former President of Pakistan Pervez Musharraf.
Marriott, Renaissance Mumbai 5* Hotel with872 Rooms
Associate /Restaurant and Bar Executive 2003 to 2007.
Responsible for efficient operations of velvet lounge.
To ensure all guest needs are met efficiently and within the time spam.
To do the shift closing In terms of cash, credit and Room settlement.
Follows the Marriott’s policy “Clean as you go” and “Every Guest leaves Satisfied Knowledge and skill of making Mixology Drink
To maintain cost control and ensure complete adherence to the standards in the associated departments.
Knowledge of Micros, Fidelio and Opera.
1 Year Diploma in Hotel and Catering Management from International institute of Hotel Management Salt Lake Kolkata.
4 Year B.A in International Hospitality Management from Queen Margaret University College Edinburgh, United Kingdom.
Core Fire Fighting.
Manager of the year 2014, 2015 and 2016.
President of the year 2017.
Internet, Microsoft Office, Excel, PowerPoint.