Amardeep Singh Jhala
Hotel and Restaurant Manager
Hotel Kurabar Kothi Udaipur
E-mail : email@example.com
Passport No : R 2856365
Capable manager from a strong catering background with the motivation, enthusiasm and commitment to take full responsibility for the day to day management of a busy department possessing ability to create seasonally inspired menus and prepare food to the highest standard of hygiene and presentation which goes beyond the expectations of diners. Having a keen commercial eye and proven track record of introducing cost saving innovation and ideas, whilst driving profit without sacrificing quality
Looking for a suitable catering managers position with a prestigious and reputable establishment where I will have a ’hands on’ role.
MBA in Tourism and Hospitality Management from Himalayan University.
Bachelor in English literature from Saurastra University, Gujarat India
Senior high school from Gujarat Board of Education, Gandhinagar Gujarat India
Presently working as a Hotel & Restrarunet Manager for Hotel Kurabar Kothi Udaipur Rajasthn India from February 2017 to till date
Duties and Responsibilities
Responsible for maintaining high standards of food hygiene.
In charge of the food and beverage service.
Negotiating the price of food supplies with third parties.
Ensuring high standards of food quality from point of purchase to meal preparation, cooking and service.
Liaising with cooks and kitchen staff on a daily basis.
Maintaining accurate financial and administrative records.
Organizing new initiatives and planning promotions.
Driving sales and developing new income streams.
Involved in planning menus for the restaurant and special events.
Advising customers on meals and beverages.
Meeting with the restaurant owners and senior managers to discuss financial forecasts and set budgets.
Monitoring the quality of food.
Ordering supplies when required.
Taking action to investigate and address all non-compliance of health and safety guidelines.
Involved in providing advice and opinion on the introduction of new products, meals and services.
Recruiting new staff and training them to a suitable standard.
Dealing with customer complaints.
Ensuring compliance with the Alcohol Licensing Act 2003.
Responsible for the security and maintenance of the catering and dining area.
Worked as a Catering Manager for Hotel Bonjour Paradise Udaipur Rajasthan India from 2016 to January 2017 (Two Years)
Duties and Responsibilities
Manage the food and beverage provision for functions and events
Supervise catering and waiting staff at functions
Plan menus in consultation with chefs
Recruit and trained the permanent and casual staff
Organize, lead and motivate the catering team
Plan staff shifts and duty roster.
Ensure health and safety regulations are strictly observed
Budget and establish financial targets and forecasts
Monitor the quality of the product and service provided
Keep financial and administrative records
Manage the payroll and monitor spending levels
Maintain stock levels and order new supplies as required
Interact with customers if involved with front of house work
Liaise with suppliers and clients
Negotiate contracts with customers, assess their requirements and ensure they're satisfied with the service delivered (in contract catering)
Ensure compliance with all fire, licensing and employment regulations
Maximize sales and meet profit and financial expectations.
Worked as a Hotel Project Manager with fully involved in Building Hotel and Interior and Managing Hotel from 2014 to 2016 (Kurabar Haveli (Kothi), 2-Ambavgarh, Udaipur, Rajasthan India.
Duties and Responsibilities
Develop and execute appropriate designs for projects under the direction of the Studio Leader/Partner
Lead project teams through all design phases, playing an integral role in the concept development
Actively lead design presentations to clients as required and effectively communicate vision, programming, and details
Champion a high level of design quality with a keen understanding of the firm’s design philosophy
Guide interior designers and mentor junior staff
Plan and implement projects as assigned.
Ensure projects are complete within assigned timelines.
Help define project scope, goals and deliverables.
Define tasks and required resources.
Organize, manage and support project team.
Manage project budget and allocate project resources.
Create schedule and project timeline.
Monitor and report on project progress.
Implement and manage change when necessary to meet project outputs.
Evaluate and assess result of projects.
Assist department heads as needed or directed by management.
Worked as a Hotel and Restaurant Manager at Hotel Thamla Haveli on Lake Pichola Udaipur, Rajasthan India. From 2009 to 2014
Coordinate daily Front of the House and Back of the House restaurant operations.
Deliver superior service and maximize customer satisfaction
Respond efficiently and accurately to customer complaints
Regularly review product quality and research new vendors
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Ensure compliance with sanitation and safety regulations
Manage restaurant’s good image and suggest ways to improve it
Control operational costs and identify measures to cut waste
Create detailed reports on weekly, monthly and annual revenues and expenses
Promote the brand in the local community through word-of-mouth and restaurant events
Recommend ways to reach a broader audience (e.g. discounts and social media ads)
Train new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations
Worked as a F & B Manager at Ambrai Restaurant [Hotel Amet Haveli (A Heritage Hotel)] at Udaipur, Rajasthan India from 2002 to 2008
Manages service aspects in all food and beverage assigned areas and events,
Manages dining rooms, lounges, Halfway House, Beverage Cart.
Ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
Confirms that all service staff are in proper uniform and adhere to the Club’s appearance standards
Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all
Communicates with service and kitchen staff regarding reservations and/or special events Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
Make rounds of all food and beverage outlets to ensure member/guest needs are met • Responsible for employee relation issues and reviews incidents with Human Resource Manager • Completes and administers employee performance appraisals
Conducts monthly beverage inventories and quarterly glass and silverware inventories
Opens and closes dining room(s), snack bar, and/or Clubhouse on a regular basis. Responsible for ensuring Club is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked
Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested
Maintains member and guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business
Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations
Ensures a pleasant dining experience in all outlets by collaborating
Worked as a Reception Manager in Hotel Jaiwana Haveli (A Heritage Hotel) Lalghat, Udaipur, Rajasthan India from 1998 to 2001.
Ensure front desk is tidy and has all necessary stationery and material (e.g. pens, forms and informative leaflets)
Train, supervise and support office staff, including receptionists, security guards and call center agents
Ensure timely and accurate customer service
Handle complaints and specific customers requests
Monitor stock and order office supplies
Ensure proper mail distribution
Prepare and monitor office budget
Keep updated records of office expenses and costs
Ensure company’s policies and security requirements are met
Worked as a House Hold Manager at Princely State called Sayla in Gujarat India . At the Palace Sayla, from 1993 to 1997
Schedule and provide timely transportation to various appointments and events
Promote social, emotional, and intellectual growth through planned enrichment activities
Perform assorted housekeeping duties such as cleaning, washing clothes, washing dishes, and running various errands
Utilize excellent stress management techniques to maintain an efficient and calm environment, thus promoting emotional health in the household
Key Skills and Competencies
Trained in the emergency evacuation of buildings and in the safe use of fire extinguishers
Willing to look at new ways of doing things to achieve results.
Superb leadership skills.
Experienced in managing cafes.
Having a well groomed appearance.
Achieving sales targets
Possess a long list of catering and Health & Safety qualifications.
Responding quickly to any enquiries
Willing to carry out any reasonable tasks that may be assigned
Ready for the next challenge in what to date has been a very successful career.
Can quickly resolve disputes between different members of the catering team.
AREAS OF EXPERTISE
Sound knowledge in Microsoft Office, Microsoft Project, Windows 7 Business, Vista business and XP professional
Date of Birth: 2nd November 1971
Marital Status: Married
Language Known: English, French Hindi Rajasthani, Gujarati.
Hobbies: My hobbies are Running, Swimming, Reading books & Long Driving.
Permanent Address: Ambavgarh, Kurabar House,Near Aryuvedic Collage Udaipur, Rajasthan India.