Anidh KB

Banquet Manager

Swissôtel Hotels&Resorts

The chancery pavilion

Residency road Bangalore 25

Cellular No: +91-903*******

E mail id abyuez@r.postjobfree.com

Experience Summary:

An overall 14 years of professional experience in hospitality,

To lead the food & beverage department, in order to provide the highest level of hospitality in all

the F & B outlets. Achieve total guest satisfaction and organizational profitability through effective

utilization of all resources. Continuously delight the customer by offering trend setting

• A fast learner with positive attitude and flair for innovative ideas and excellent team

player.

• Good communication and management skill.

Professional Experience:

Banquet manager (Since Dec 2010)

Swissôtel Hotels&Resorts Chancery pavilion

Description:

Five star hotel, 222 Rooms, Restaurants (Ithaca – 24 Hours Coffee shop )

Amnesia Bar, (Indian affair, Indian restaurant) (lobby lounge bar) and Banquet space of 12500 sq

meters with 4 halls

Job Responsibility

Managing business meetings, social functions & wedding events :

20,000 sq ft of total meeting space meeting rooms, Grand ballroom with maximum meeting

space of 10,764 sq ft and maximum seating capacity of 750 Maximum of 12 breakout meeting

room(s)

Total workforce : 30

Reports to : Director of Food & Beverage

Achievements

Launching events by in the hotel. Overall restructuring of the events department in terms of

manning, responsibilities, Swissotel Standards etc.

Driving outdoor catering sales option for the hotel with more corporate lunches and private

parties.

Handled high profile events Organized Wedding Expos and wedding Shows in the hotel to drive

more wedding business.

Sterling Mac Pvt ltd, Matthan Hotel June 2010 to till Nov

2010

Outlet Manager (food and beverage in charge)

Description:

Five star hotel, 198 Rooms, Two Restaurants (20char– 24 Hours Coffee shop

Oriental Pavilion opening shortly), wat Bar, (sports bar opening shortly) and Banquet space of 6500 sq

meters with 4 halls

Duties & Responsibilities:

• Reporting to General Manager

• To lead the food & beverage department, in order to provide the highest level of

hospitality in all the F & B outlets. Achieve total guest satisfaction and organizational

profitability through effective utilization of all resources. Continuously delight the

customer by offering trend setting and innovative products and services.

• Constantly drive the team to achieve and retain GSTS scores. Track and meet guest

visiting the restaurants and banquets during operations and receive direct feedback.

Track unsatisfied guest to offer service recovery and exceed their expectations. •

Discuss daily sales with outlet in charges and drive budgets and reduce cost Ensure all

standards and procedures are followed.

• Regular interactions with staff, during daily briefings, weekly meeting to conduct

training skills and motivate the team to meet and exceed standards. Marketing

initiatives, Sales calls, Food promotions and festivals.

• Responsible for planning and implementing Restaurants marketing plans, annual food

festival calendar, food and beverage menus, wine lists, Increasing revenues through

various promotions and sales calls

• Responsible for formulating and achieving the F&B revenue and expense budgets, did

positive variance in annual income budget

• Instrumental in managing Food and Beverage loyalty program Courtesy calls, special

day wishes and brand recall initiatives

• Responsible for evolving marketing strategies to promote F&B in the hotel and

monitoring progress

• Closely liaising with the purchase division of the hotel to maintain the quality of the

products procured at the best negotiated price

• In Charge of beverage operations in the hotel Beverage menu planning, costing,

introducing new drinks, re ordering of spirits, wines and tie up with various beverage

brands for promotions/sponsorships etc

• Training of Staff and peers, Certified departmental trainer

• Assist in staff recruiting. Measuring performance of staff appraisals etc

• Maintaining hygiene and safety regulations and achieving set guest satisfaction

Scores

The Mark Boulevard, Bangalore Dec 2006 to May 2009

Food and beverage In charge

Description:

4* Hotel in Bangalore which is a Boutique Business Hotel, as a banquet manager, looking after

entire F&B operations

Duties & Responsibilities:

• Menu planning

• Budgeting

• Monitoring actual against budgets

• Cost control

• Ensuring smooth and effective operation of all units

• Planning, sourcing and hosting food festivals and promotions

• Hiring, training, conducting workshops, motivating staff

• Man management and inventory management

• Ensuring guest satisfaction and recover

The Leela Kempinski, Trivandrum Feb 2005 to Nov 2006

Asst. Banquet Manager

Description: 5 Star Deluxe hotel, 184 Rooms inclusive of 58 club rooms and suites, Three Restaurants

(Sea food and oriental restaurant – Tides, International cuisine - Terrace and The Cafe), 2 Bars (Sky bar

and The Bar), Banquet space 0f 1400 sq meters

Duties & Responsibilities:

• Assisting Food & Beverage Manager for the day to day operations of Convention

Center.

• Assisting in marketing plan for restaurants, banquets and bars and planning

promotional events for the same.

• To monitor P&L statements and recommend / institute measures to control them in

accordance with annual budget

• Improving on the existing standards and implementing an effective training program

to achieve exceeded guest expectations

• Responsible for appraisals to review employees general performance, discuss

existing performance and areas of improvement, future career and development

goals.

• Monitoring banquets sales progress, status of banquets bookings and to discuss the

banquets reports, forecasts, policies and procedures with management.

• Interviewed potential new employees in liaison with human resources and to conduct

departmental orientation program for new staff

• Responsible for monitoring all costs i.e. operating expenses, beverage cost etc and

recommend/ institute measures to control them in accordance with annual budget

• Reviewed and amended wine and beverage list for the hotel

• Worked on new banquets sales plan for the season with special evening themes and

events.

The Leela Palace, Bangalore Sep 2002 to Jan 2005

Banquet Executive

Description: 5 Star Deluxe hotels, 258 Rooms with club suites, restaurants (citrus 24 hours, Jamavar –

Indian, zen – pan Asian, The Café and Club lounge) 2 Bars (lounge and library bar), 10 banquets hall

Duties & Responsibilities:

• Attending Daily Briefing with Banquet Manager.

The overall control of operations in the banquets and out door catering, Conference

Center

In absent of Banquet operation manager.

• To manage and ensure the smooth and efficient operation of daily functions.

• Key task was to organize and supervise and to ensure that quantity, quality and

presentation of food provided to client was accordance with the company standard &

service.

• Arrangements and preparations for, minister's, diplomats and high level dignitaries visit

to the hotel.

• Creating training programs for staff and to develop waiters & porters in order to help them

to develop in the future.

Hotel Comfort Inn Bangalore June 1999 to Aug 2002

Sr Steward

Description:

Duties & Responsibilities:

At the time I was fully in charge of room service, reporting to asst food and beverage manager

Education, Training & Workshops:

• Bachelor of Hotel Management (1999)

Fire Training Health & Safety

First Aid Food hygiene

Service leadership Telephone Techniques

Guest courtesy Appraisal Skills

F & B Up Selling Grooming Skills

Train the Trainer Supervisory Skills

Personal Details:

Date of Birth : April 03, 1975

Nationality : Indian

Langs. Known : Malayalam, English, Hindi, Tamil.

Passport No :

References are available upon request.

Place: Yours Faithfully,

Anidh KB

Date:

Contact this candidate