Manager Service
Resume:
SHYAM SUNDER JAISWAL
***********@*****.***
A/***, Neminath tower, Evershine city, Vasai East, Dist.- Palghar, State- Maharashtra- 401208
CAREER OBJECTIVES
To exhibit proficiency in the challenges assigned to me in the organization where my qualification
Combined with Personal skills, enthusiasm, values and initiative can be utilized in the best interest of
Organization
EDUCATION
DIPLOMA IN MANAGEMENT – LEVEL-5
Cambridge regional college, London
December- 2015
DIPLOMA IN BUSINESS AND ADMINISTRATIVE MANAGEMENT- LEVEL-4
West End London College, London
Oct. 2013
DIPLOMA IN COCKTAIL BARTENDING
Stir academy of bartending, Mumbai
Oct. 2010
APPRENTICESHIP IN F & B SERVICE
Ramada hotel palm grove, Mumbai
March 1994
HIGHER SECONDARY CERTIFICATE, MUMBAI
March 1990
EXPERIENCE
F & B EXECUTIVE
Degustibus hospitality INDIA
Oct. 2016 – PRESENT
Key Deliverables:
Report and communicate with the Operations Manager on all pertinent matters affecting guest service and restaurant operations.
Provide functional assistance direction and also cooperate, coordinate and communicate with all other departments as and when required.
Delegating systems to the Assistants mangers at store levels and guide them towards the target.
(CCG, inventory, Maintenance, Scheduling and Payroll)
React to situations to ensure guest receive prompt attention and personal recognition at the restaurant, respond to guest needs and resolve related problems
Supervise and direct reception and reservation personals to ensure special attention to VIP guests and Club Members.
Check billing instruction to analyze and approve guest discounts and FOC bills.
Promote restaurant facilities among guest
Organizing outdoor and indoor parties.(by making fix menus and redesigning regular menu)
Assist and maintain an efficient administration system within the department.
Assist Operations manager in reviewing, monitoring and revising guest service standards, thereby enhancing guest satisfaction.
Food and beverage knowledge, towards devising interesting menus for the guests
Product knowledge – understanding the nuances of the product to ensure a good sale and proper utilization of the facilities towards generating higher revenues.
Works with Operations Manager and Human Resource Manager to ensure the departmental performance. Duties include:
Assist in planning for future strategic needs.
Assist in recruiting in line with company guidelines.
Prepare and administer detailed induction program for new staff.
Ensure training needs analysis of departmental employees is carried out and training program are designed and implemented to meet needs.
Provide input for employee shift briefing.
RESTAURANT SUPERVISOR, (Part time)
Madhus restaurant London
JUNE 2014 – DEC 2015
Exhibited thorough knowledge of food and beverages, supervisory duties, service techniques, and guest interactions.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Developed and maintained exceptional customer service standards.
Efficiently resolved problems or concerns to the satisfaction of all involved parties.
Collaborated with the Executive Chef to analyze and approve all food and beverage selections.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Regularly updated computer systems with new pricing and daily food specials.
Worked closely with the chef and cooks to determine menu plans for special events or occasions.
Scheduled and directed staff in daily work assignments to maximize productivity.
Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Ensured proper cleanliness was maintained in all areas of the bar and front of house.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
Carefully prepared weekly payroll to keep up with projected revenue for the week.
Counseled and disciplined staff when necessary.
CATERING SUPERVISOR, (Part time)
Ragamama ragasaan caterer London
JUNE 2012 – JUNE 2014
Managing the food and beverage provision for functions and events
Supervising catering and waiting staff at functions
Planning menus in consultation with chefs
Recruiting and training permanent and casual staff
Organizing, leading and motivating the catering team
Planning staff shifts and Rota’s
Ensuring health and safety regulations are strictly observed
Budgeting and establishing financial targets and forecasts
Monitoring the quality of the product and service provided
Keeping financial and administrative records
Managing the payroll
Interacting with customers if involved with front of house work
Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered
Ensuring compliance with all fire, licensing, and employment regulations
Maximizing sales and meeting profit and financial expectations.
BAR SUPERVISOR, (Red Light Club)
Khyber restaurant and bar Mumbai
NOV. 2001 – APR. 2011
Supervised bartenders and cocktail servers on assigned shifts.
Monitor cash and card transaction.
Reported to management all issues that occurred.
Ensure good guest relation and handling guest complaints, request and queries on f & B and service.
Ensured all closing duties were performed.
Monitor pours and initiated cost-savings measures.
Created nightly checklists for staff.
Ensured bartenders followed regulations and laws.
Ensure staffs operate within company policies.
Oversee the preparation and presentation of beverages to meet set standards.
Monitor cleanliness and hygiene of bar area.
HEAD WAITER
Busaba multi-cuisine restaurant and bar Mumbai
JAN. 2001 – OCT. 2001
Meet and greet the customers where possible.
Advise customers on all F&B choices and ensure the restaurant staffs have similar product knowledge.
Assist with the training of Restaurant staff including holding annual performance reviews.
Assist with maintaining high standards of quality control, hygiene, and health and safety throughout The Restaurant.
Support other supervisors and colleagues at peak times and to undertake any operational duty which might be reasonably required, to ensure customer expectations are met.
Ensure restaurant team are always well groomed and smart ready for work.
Preparing the weekly duty chart, ensuring adequate staffing of the restaurant at all time.
Assisted with processing the daily cash sheets in conjunction with other supervisors and managers.
Conducting daily briefs prior to each and every service and liaises with Chef to be aware of any special dishes.
Worked with other supervisors to coordinate all aspects of stock deliveries and keep accurate and up to date records.
Responsible for the cellar and stock storage areas, ensuring they are secure, neat and clean at all times.
Assist with weekly ordering so as to ensure that stock levels are maintained and any special order for functions etc. are placed in a timely manner.
HEAD WAITER
Sanuk thai restaurant and bar Mumbai
JUN. 2000 – DEC. 2000
RECEPTIONIST
Kamat`s silvassa resort Silvassa
JAN. 1999 – APR. 2000
WAITER
Taj SHRM Mumbai
APR. 1997 – JAN 1999
WAITER
Shree srinivasa hotels and restaurant Pvt. Ltd MUMBAI
SEP. 1995 – FEB. 1997
APPRENTICESHIP IN F&B SERVICE,
Ramada hotel palm grove Mumbai
MAR. 1994 – AUG. 1995
SKILLS
POS software
Microsoft office
Power Point Presentation
LANGUAGE
ENGLISH, HINDI, MARATHI
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