An accomplished Hospitality Industry professional seeking a job in F&B Service with visionary capabilities to drive enterprise operations and grow business as well as to learn and develop professional skill and knowledge to build career.

Professional Summary

Hotel and Restaurant exposure of over 7 years experience in handling multi-functional and multi-cultural teams.

Expertise in business development & sales promotion, managing operations, implementing & managing processes and contributing to exceptional guest satisfaction.

Well versed with international standards and have effectively implemented these standards to the workplace.

Supervise teams and prepare assignments and daily schedules to maximise efficiency.

Ensure high performance and quality standards through inspections & evaluations.

Effectively coach and train staff to develop a proficient team.

Communicate effectively with guests to maintain positive relationships and ensure satisfaction by promptly resolving issues.

Career Graph

Asst. Restaurant Manager

POP TATE’S Restaurant Lower Parel Mumbai Feb 2016 - Till Date

F&B Captain June 2013 - Feb 2016

Welcome Hotel (ITC) Dwarka New Delhi

F&B Steward May 2011 - June 2013

Hotel Crowne Plaza (IHG) New Delhi Rohini

F&B Steward Dec 2009 - May 2011

Hotel Parc Estique Pune

Job responsibilities

Manages and supervises the F&B restaurants/outlets in accordance with Viceroy Culture and service standards.

Assists the Outlet/Restaurant Manager/Head Waiter with the day-to-day operation of the outlet in accordance with established policies and procedures, acting on their behalf in their absence.

Trains line colleagues to perform their duties according to established standards and continuously monitor performance, knowledge and skill levels.

Builds a motivated and skilled team, leads by example and instills a culture of continuous learning and improvement among colleagues, actively participates in colleague activities and programs organized by the Hotel.

Constant floor presence interacts, establishes and maintains personal contacts with guests.

Extends personalized guest experiences. Make "wow" the buzzword in the restaurants/outlets.

Works with Executive Chef to ensure guest satisfaction with service and product. Drives a spirit of innovation and continuous improvement.

Meets or exceeds quality targets as measured with guest comments and internal audit processes

Planning menus.

Preparing and presenting staffing/sales reports.

Producing plans to increase/maximise sales and profits.

Manage Restaurant operations.

Maintain exceptional levels of guest service.

Manage, train and develop the Restaurant team.

Manage guest queries in a timely and efficient manner.

Develop menus with other members of F&B team.

Set departmental targets and objectives, work schedules, budgets, and policies and procedures.

Evaluate guest satisfaction levels with a focus on continuous improvement.

Ensure communication meetings are conducted and post-meeting minutes generated.

Be environmentally aware.

Assist other departments wherever necessary and maintain good working relationships.

Key Performance Areas

Client Management

Establish credibility and rapport with people at multiple levels and develop good guest relationships at all times.

Personally and frequently verify that clients receive the best possible services.

Ensure services provided under floor management process are always carried out to as per defined standards with the utmost efficiency, consistency and courtesy.

Quality and Process Improvement

Maintain service standards in accordance with established policies and procedures of the hotel.

Oversee the hygiene standards as per the protocol and strive for further improvements.

Evaluate, respond to and take necessary & timely action regarding guest comments and queries.

Operations

Control the costs according to the budget & achieve the budgeted revenues.

Following HACCP operating standards

Prepare monthly F & B reports.

Prepare schedules, based upon occupancy forecasts, to ensure appropriate staffing while maintaining the payroll budget.

Team Management

Train personnel on work flow processes and procedures.

Manage restaurant personnel and ensure efficient day to day operations.

Ensure professional F&B service, conduct colleague training and maintain high colleague morale.

Increase the level of guest satisfaction by delivery of an improved product through colleague development for quality service and image.

Specialties

Developing Food and Beverage Concepts

Micros

Hotel Management

F&B Operations

F&B Management

HACCP

Computer Skills

Operating Systems

:

Windows 7, Windows 8, and Windows Vista

Office Management Tools

:

Micros,IDS NEXT,MS Word, MS Excel, Power Point, Internet

Education

Qualification

Institute

Year

BHM

IHRM Kolkata (PTU)

2006- 2009

INTERMEDIATE

JAC Board

2006

MATRIC

JSEB

2002

Trainings & Conclaves

Training in all the four major departments of Hotel viz. Front Office, Food Production, Food & Beverage service and House Keeping in TAJ GANGES VARANASI.

Personal Details

S/O MD Mustak Alam

Q. No: - B/453, Bhuli Nagar, Po:- Bhuli

Dist: - Dhanbad, Jharkhand, Pin: - 828104

Sex : Male

Height : 165 CM

Date of Birth : 25/03/1985

Marital Status : Married

Nationality : Indian

Passport No : N5723211

Language Known : English, Hindi

References : Available on request

Date:

Palace:

Yours Sincerely,

Md Manaowar Alam

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