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Food & Beverage Director

Location:
Gurgaon, Haryana, India
Posted:
November 26, 2018

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Resume:

Rajeev Singh

Associate Director of Food & Beverage

Address ***, *-*

Nitikhand - 2, Indirapuram - 201010

Delhi - NCR

Phone +91-987*******

E-mail ac7skb@r.postjobfree.com

Date of birth March 02, 1981

A dynamic, result oriented Food and Beverage professional offering focused leadership to drive sales and profitability in a highly competitive market.

Lead & guided the operations team & achieved the five star classification for the organisation. Consistently achieve performance goals through enthusiasm, tenacity and initiative, which complements knowledge/ expertise in Team Building / Staff Training

Purchasing / Inventory Management

Quality assurance / Control

Facilities / Safety Management

Customer Service / Guest Relations

Cost Containment / Control

Policies and Procedures

Continuous Performance Improvement

Noted for superior communication skills, both with guests and staff, resolve problems quickly and equitably to ensure happy customers and happy employees.

Specialties: pre- opening, administration, budgeting, customer service, customer support, microsoft excel, microsoft powerpoint, microsoft word, payroll processing, pos, profit, quality, safety, sales. Experience

May 2018 - present Associate Director of Food & Beverage The Anya Gurgaon - Member of Design Hotels – An Unique Partnership with Marriott International 117 Keys, 4 Food & Beverage Spots. New - Delhi - NCR.

Responsibilities:

• Responsible for all aspects of Food Production Food & Beverage service Event Sales operations of the hotel. Including guest and associate engagement, financial performance, sales and revenue generation and delivering a return on investment to property ownership.

• Setting up departmental targets and objectives, work schedules, budgets, policies and procedures.

• Working within the budgeted guidelines in relation to Food, beverage and payroll costs.

• Responsible for revenue forecasting and achieving the numbers for the department.

• Accountable for monthly stock intake of food, beverages, general supplies, par for the entire hotel. Preparing reports at the end of the shift/week, including staff control, food and beverages, other operational costs.

Responsible for creating, planning and coordinating new menus, revisions, changes of food, beverages and wine lists for the entire hotel.

Responsible to recruit, manage, train and develop the food and beverage service team, food production team & banquet sales team.

• Working closely with the room sales and marketing team being part of meetings, effective sales calling.

• Leading the chefs team to work within the budgeted food costs.

• Ensuring all the aspects of hygiene & cleanliness are followed throughout the kitchen areas, f&b outlets. Evaluate guest satisfaction levels with a focus on continuous improvement, reviewing the guest feedback's and making standards to achieve high percentage of satisfaction level.

Achievements:

Ensuring good professional and personal relations with corporate and social clients for group parties and events.

• Responsible for staff’s performance review, confirmations and promotions.

• Ensuring communication meetings are conducted and post-meeting minutes generated

• Keeping the team motivated and focused.

• Responsible for designing menus for particular events – sports/socials/corporate etc. Maintaining the pre PnL’s and post PnL’s for the special events and monitoring the profitability against the expenses.

• Responsible for effective tie – ups with different beverage companies to maintain the cost level.

• Vendor management for the entire hotel for specific product categories.

• Marketing planning and dealing with promoters.

Ensuring nil non-availability of menu items by studying the stocks, sale & delivery patterns.

• Achieved the Five - Star classification for the organisation under my leadership.

• Increased the profitability of the department by 30%.

• Maintained the costs under budgeted levels.

Nov 2015 -

Mar 2018

Assistant Operations Manager – Bars

Carnival Corporation, Miami Florida, USA

Responsibilities:

• Managing food and beverage operations across the board.

• Areas of operation include Banquet, Restaurants, Bar, In Room Dinning & Retail Operations.

• Responsible for achieving sales, hygiene & training targets defined by the organisation.

• Responsible for Implementation of all the brand initiatives for maximizing revenues & guest satisfaction. Successfully implemented 4 DX (4 discipline of execution) initiative for achieving the wildly important goals of the organisation.

Responsible to maintain hygiene & cleaning standards as per the United States Public Health (USPH) guidelines across the board.

• Driving & achieving departmental targets and objectives, work schedules, budgets, policies and procedures.

• Implementations & planning’s for new menus, menu revisions, changes beverages and wine lists on board.

• Driving effective beverage promotions to maximize budgeted revenue for banquet, restaurant, bar & Retail.

• Working within the budgeted guidelines in relation to Food, beverage and payroll costs.

• Accountable for monthly stock intake of beverages, general supplies, par across the board. Evaluate guest satisfaction levels with a focus on continuous improvement, reviewing the guest feedback's and making standards to achieve high percentage of satisfaction level.

• Complying with Ships security, fire regulations and all health and safety legislation.

• Responsible for staff’s performance review, confirmations and promotions.

• Responsible for staff’s performance review, confirmations and promotions.

• Ensuring communication meetings are conducted and post-meeting minutes generated

• Keeping the team motivated and focused.

• Operational and behavioral training of the team.

• Responsible for executions of all special promotions for particular events – sports/socials/corporate etc. Maintaining the pre PnL’s and post PnL’s for the special events and monitoring the profitability against the expenses.

• Responsible for maintaining operational standards across the board as per the organisational guidelines.

• Responsible for achieving the numbers for the department. Responsible for maintaining and supporting beverage partners as per the partnership guidelines across the board.

• Marketing planning and dealing with promoters.

• Ensuring nil non-availability of menu items by studying the stocks, sales & delivery patterns. Achievements:

• Achieved the perfect score in all the USPH inspections. Successfully implemented the 4 DX (4 Discipline of Execution) initiative of the organisation and achieved all the wildly important goals consistently for 30 months.

• Handled a team of over 90 associates from different demography’s all across the world. Mar 2014 -

Oct 2015

Assistant Food & Beverage Manager

The Anya Gurgaon, Member of Design Hotels – An Unique Partnership with Starwood Hotels & Resorts 117 Keys, 4 Food & Beverage Spots

Achievements:

• Managing food and beverage operations of the hotel.

• Working closely with the sales and marketing team being part of meetings, effective sales calling.

• Areas of operation include Banquet Sales, Banquets, Restaurants, Bar, in room dinning.

• Driving sales to maximize budgeted revenue for banquet, restaurant and bar.

• Working within the budgeted guidelines in relation to Food, beverage and payroll costs.

• Responsible to recruit, manage, train and develop the food and beverage service team.

• Opening of all Food and Beverage concepts at the Hotel to achieve Profitability and Operational stability

• Manage guest queries in a timely and efficient manner.

• Setting up departmental targets and objectives, work schedules, budgets, policies and procedures.

• Accountable for monthly stock intake of beverages, general supplies, per for the entire hotel. Evaluate guest satisfaction levels with a focus on continuous improvement, reviewing the guest feedback and making standards to achieve high percentage of satisfaction level.

Preparing reports at the end of the shift/week, including staff control, food and beverages, other operational costs.

Creating, planning and coordinating new menus, revisions, changes beverages and wine lists for the entire hotel.

Ensuring good professional and personal relations with corporate and social clients for group parties and events.

• Complying with hotel security, fire regulations and all health and safety legislation.

• Responsible for staff’s performance review, confirmations and promotions.

• Ensuring communication meetings are conducted and post-meeting minutes generated

• Keeping the team motivated and focused.

• Operational and behavioral training of the team.

• Created and implemented the SOP’S, Dossiers, PnP’s and training calendar for the department.

• Responsible for designing menus for particular events – sports/socials/corporate etc. Maintaining the pre PnL’s and post PnL’s for the special events and monitoring the profitability against the expenses.

• Responsible for revenue forecasting and achieving the numbers for the department.

• Responsible for effective tie – ups with different beverage companies to maintain the cost level.

• Vendor management for the entire hotel for specific product categories.

• Marketing planning and dealing with promoters.

• Ensuring nil non-availability of menu items by studying the stocks, sale & delivery patterns.

• Responsible for maintaining high levels of profitability by keeping track of all expanses vis-à-vis revenue.

• Successfully opened all the food & beverage concepts of the hotel.

• Achieved the award for best Beer Garden.

Nov 2011 -

Jan 2014

Restaurants and Bar Manager

DoubleTree by Hilton Gurgaon, 184 keys, 5 Food & Beverage Spots. New Delhi - NCR

• Managing daily operations of the restaurant/bar, maintaining exceptional levels of guest service.

• Areas of operation include Restaurant, Bar, in room dinning and banquets.

• Manager on Duty (MOD) for the entire hotel on several nights in a month.

• Driving sales to maximize budgeted revenue for both restaurant and bar. Achievements:

• Working within the budgeted guidelines in relation to Food, beverage and payroll costs.

• Responsible to recruit, manage, train and develop the food and beverage service team.

• Manage guest queries in a timely and efficient manner.

• Setting up departmental targets and objectives, work schedules, budgets, policies and procedures.

• Accountable for monthly stock intake of beverages, general supplies, per for the entire hotel. Evaluate guest satisfaction levels with a focus on continuous improvement (SALT), reviewing the guest feedback's and making standards to achieve high percentage of satisfaction level.

• Working closely with the sale and marketing team being part of meetings, effective sales calling. Preparing reports at the end of the shift/week, including staff control, food and beverages, other operational costs.

Creating, planning and coordinating new menus, revisions, changes beverages and wine lists for the entire hotel.

Ensuring good professional and personal relations with corporate and social clients for group parties and events.

• Complying with hotel security, fire regulations and all health and safety legislation.

• Responsible for staff’s performance review, confirmations and promotions.

• Ensuring communication meetings are conducted and post-meeting minutes generated

• Keeping the team motivated and focused.

• Operational and behavioral training of the team.

• Created and implemented the SOP’S, Dossiers, PnP’s and training calendar for the department.

• Responsible for designing menus for particular events – sports/socials/corporate etc. Maintaining the pre PnL’s and post PnL’s for the special events and monitoring the profitability against the expenses.

• Responsible for revenue forecasting and achieving the numbers for the department.

• Responsible for effective tie – ups with different beverage companies to maintain the cost level.

• Vendor management for the entire hotel for specific product categories.

• Marketing planning and dealing with promoters.

• Ensuring nil non-availability of menu items by studying the stocks, sale & delivery patterns.

• Part of the pre - opening team from Project Stage to Operational Stage.

• Successfully opened all the food & beverage concepts of the hotel. Sep 2010 -

Oct 2011

Assistant Restaurant Manager

SETZ, DLF Emporio Restaurant Ltd, New Delhi

• Responsible for the daily operations of the bar ensuring that all Guests are served as per the standards.

• Analyzing and planning bar sales levels and profitability.

• Preparing reports at the end of the shift/week, including staff control, food.

• Planning and coordinating menus revisions and changes.

• Managing staff throughout their shifts and providing them with feedback.

• Areas of Operations include Bars, Restaurants and Outdoor caterings.

• Keeping the team motivated and focused.

• Operational and behavioral training of the team.

• Created and implemented the training calendar for the department.

• Responsible to maintain professional relations with corporate clients for bar parties.

• Responsible for health and safety as well as hygiene audits.

• Responsible for staff’s performance review, confirmations and promotions.

• Responsible for designing menus for particular events – sports etc.

• Responsible for re-ordering and inventories of liquor, wines and soft beverage for the entire restaurant.

• Vendor management for the restaurant for specific product categories.

• Marketing planning and dealing with promoters.

• Ensuring nil non-availability of menu items by studying the stocks, sale & delivery patterns.

• Responsible for maintaining high levels of profitability by keeping track of all expanses vis-à-vis revenue. Achievements:

• Best wine list award - Times Food Awards.

Mar 2009 -

Jul 2010

Assistant Restaurant Manager

Harlequin Restaurants Ltd, Glasgow Scotland, UK

• Responsible for the daily operations of the restaurants ensuring that all guests are served as per the standards.

• Responsible to keep good Mystery Shopper scores.

• Responsible for health and safety as well as hygiene audits.

• Analyzing and planning restaurant sales levels and profitability.

• Preparing reports at the end of the shift/week, including staff control, food, beverage etc.

• Planning and coordinating menus for special occasions and events.

• Managing team throughout their shift and providing them with feedback.

• Areas of Operations include Bars, Restaurants, and Outdoor caterings.

• Keeping the team motivated and focused.

• Operational and behavioral training of the team.

• Created and implemented the training calendar for the department. Feb 2008 -

Feb 2009

Head Bartender

FTV, The Fashion bar & lounge, Ashoka Hotel, New Delhi Feb 2004 -

Jan 2008

Senior Associate - Food & Beverage Service

The Park Hotels, Member of Design Hotels – An Unique Partnership with Starwood Hotels & Resorts, New Delhi Education

May 2001 - 2004 National Council of Hotel Management Pusa, Affiliated from Indira Gandhi National Open University

• Bachelors of Science in Hospitality Management

Skills

Food & Beverage Management

advanced

Sales Force

Inventory Management

Budgeting

Pre - Opening

Hotel Classification

Microsoft Office



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