ATUL SALVE Niwara co-op society,

C**/*, sector-**,

Nerul (west),

Navi-Mumbai.

Mobile. No: 976-***-****

Email: ac0xcn@r.postjobfree.com

OBJECTIVES:

To excel in my career as a hotel and restaurant professional in Food and Beverage Service Management with an organization of repute, providing ample space and scope of mutual value addition and growth. Imparting my experience and skills to the best of my knowledge to the esteemed organization.

PROFESSIONAL

EXPERIENCE :

BREW HOUSE CAFÉ,

OPERATION MANAGER

Effectively manage rate strategy of hotel to ensure revenue effectiveness.

Responds to all guest complaints and emergencies timely and professionally.

Ensuring coaching disciplinary procedures are in accordance to hotel policies.

Property walks to ensure efficiency of resort standards and regulations.

Detailed inspections on daily basis to ensure quality.

Assist in Food and Beverage service of the outlet.

Monitors all departments in the resort to ensure quality of operations.

Making important decisions to ensure safety and awareness of guest, owners and employees.

Deputed to the organization since Febraury‘2016 till date

AVION HOSPITALITY SERVICES

OPERATION MANAGER

Responsible for day today smooth operations of the Restaurant, Pub & Banquets and handling any situations with the guests. Assigning duties and responsibilities to the associates and making sure the operation is run smoothly. Being the bridge between the management and the associates. Keeping the associates updated of any upcoming events. Organizing pre-shift meetings, evaluating associates, training, and handling any personal and professional issues of the associates. Making pay list for all associate in our outlet and forward it to accounts department on weekly basis, co-ordinating with restaurant manager for any theme nights or specific function and briefing the associate accordingly.

Deputed to the organization since June ‘2014 till January’ 2016

BUSABONG CO.PVT LTD (MUMBAI)

OPERATION MANAGERS

1) Checking sales and the entire manager's report on daily basis.

2) Checking G.R.N & M .M .S and keep control on excess ordering.

3) Checking every day's electricity consumptions and keeping the track of consumed units.

4) Checking every day's food cost and fuel cost.

5) Making daily sales and month end report of the outlet.

6) Making monthly and yearly target of sale for the outlet.

7) Briefing the staff to increase the sales and achieve the target.

8) Keeping the track of liquidity management.

9) Making Public Relation to increase the sales.

10) Taking care of kitchen, bar, service area.

11) Recruiting of staff, ordering & maintaining of Inventories.

12) Responsible for maintaining the utmost Hygiene and care of the restaurant

Deputed for the organization since MAR’2011 till JUNE ‘2014.

RUBY TUESDAY,( MUMBAI)

RESTAURANT MANAGER.

Responsible for overall performance of the outlet, .managing and recruiting associates for the restaurant, ensuring the restaurant standards are maintained and executed without any compromise. Working in the parameter of the budget and controlling the pilferage by continuous monitoring. Always working towards achieving top line and increasing productivity. Training and coordinating with immediate supervisor to achieve our goals.

Deputed to the organization since March 2010 till Feb 2011.

KWANZ RESTAURANT (MUMBAI)

CO – OWNER.

South western cuisine restaurant with 30 covers capacity serving mainly Chinese, Malay, Indonesian cuisine.

Dedicate for the restaurant for over a year.

To constantly analyze the sales trends & develop additional opportunities to enhance sales in close conjunction with the Unit Managers.

Responsible for operating the stores in a manner that is both profitable and conducive to sales growth, through cost controls and various sales building practices.

Liasoning with local authorities to ensure smooth operations and complete compliance to government regulations.

To carry out a full-scale audit of unit once every month.

Responsible for all records and bill of expenses, which could be given on demand for auditing.

PIZZA HUT, MUMBAI

RESTAURANT MANAGER.

Responsible for overall performance of the outlet, .managing and recruiting associates for the restaurant, ensuring the restaurant standards are maintained and executed without any compromise. Working in the parameter of the budget and controlling the pilferage by continuous monitoring. Always working towards achieving top line and increasing productivity. Training and coordinating with immediate supervisor to achieve our goals.

Deputed to the organization since OCT’08 till DEC’2009.

J. W. MARRIOTT, KUWAIT.

RESTAURANT SUPERVISOR.

Responsible for day today smooth operations of the restaurant and handling any situations with the guests. Assigning duties and responsibilities to the associates and making sure the operation is run smoothly. Being the bridge between the restaurant manager and the associates. Keeping the associates updated of any upcoming events. Organizing pre-shift meetings, evaluating associates, training, and handling any personal and professional issues of the associates. Making pay list for all associate in our outlet and forward it to accounts department on weekly basis, co-ordinating with restaurant manager for any theme nights or specific function and briefing the associate accordingly.

Worked in FINE DINING OUTLET, COFFEE SHOP CUM BUFFET OUTLET, CAFÉ AND CASUAL OUTLETS

The above mentioned position was held since Nov 2003 till Jun 2008.

CEASAR’S GROUP OF RESTAURANTS, KUWAIT

RESTAURANT SUPERVISOR.

Responsible for the operation of the restaurant and handling guest satisfaction and any issues with the guest and solving them. Handling the associates and assigning appropriate assignments. Conducting periodic inspections of the restaurant and associates, imparting trainings for better operations and personal skills.

Deputed to this organization since May 2000 to October 2003.

PALKHI RESTAURANT, MUMBAI.

RESTAURANT CAPTAIN.

Responsible for assigning duties and responsibilities to the associates, handling guest satisfaction by getting feedback from the guest and imparting proper service to the best of the our knowledge.

Deputed to this organization since February 1999 to April 2000.

EDUCATIONAL

QUALIFICATION:

H.S.C. (Mumbai Board), 1994.

ADDITIONAL

QUALIFICATION:

3-years Diploma in Hotel Management and Catering Technology and Applied Nutrition (Goa), affiliated with PUSA University Delhi.

VOCATIONAL TRAINING:

6-months industrial release training at THE PRESIDENT HOTEL, MUMBAI (TAJ GROUP OF HOTELS).

ACHIEVEMENTS:

Awarded a certificate of excellence for” SPIRIT TO SSERVE”

Programme from Mr. J W MARRIOTT jr (C E O) MARRIOTT INTL, USA

Presented with certificate for up selling promotion in outlets

2003, 2004, 2005

Active member of the J. W. MARRIOTT, KUWAIT service team on the occasions of CHAINE DE ROTISSERIE in the years 2003, 2004, 2006, 2007, 2008.

Active member of the hotel events committee.

Represented junior college football squad in the year 1992

And 1993.

PERSONAL DETAILS:

Date of Birth: 1st July, 1976.

Gender: Male.

Marital Status: Married.

HOBBIES AND INTERESTS:

Reading & sports activities.

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ATUL SALVE.

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