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.

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• 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.

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

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

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• 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.

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Achievements:

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

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• 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.

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• 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.

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

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• 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.

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• 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.

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• 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.

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• 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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