Customer Service Manager
Resume:
CURRICULUM VITAE
PERSONAL DETAILS FIRST NAME - THIRUPAL
SURNAME - CHINTAKAYALA
Residential Address: Marathalli, Bangalore.
Mobile: 966-***-****.
Email: ac91vj@r.postjobfree.com
SKYPE ID: thirupal naidu.
Date of Birth: 2 August 1981.
Nationality: Indian.
CAREER OBJECTIVE
To secure the position of “ASSISTENT GENERAL MANAGER” in Food and Beverage industry to show my excellence in hospitality sector and aiming to grow along with the development of the organization. Where I can be a part of the success of a Dynamic and Innovative Organisation.
KEY SKILLS
Highlight’s
Budget administration
Staff development & requiting
Team leadership
Revenue generation
Customer service.
Implementing new procedures
Cost control
Vendor coordination
Inventory and supply.
Communication
In Heathrow Airport there are some different country Passengers will
Come to our Restaurant. We will communicate in a Good Manner.
Teamwork
While we are working in Heathrow Airport there is so much busy in the Working Stations we use to do Team Work. It always busy and rush.
Leadership
Supervised and kind Motivated a Team of 10 employees(WORLD BANK TEAM)
Was held in our Hotel in Le-Meriden (16-04-2005)
Problem Solving
While working in live Station Customers will ask about Dishes and Problems Has to Solved.
IT Skills
Had Finished 4-Sem’s in NIIT Computers.
LANGUAGE SKILLS
English = Fluent.
Hindi = Fluent.
Telugu = Fluent.
Kanada = Good.
ACADEMIC ACHIEVEMENTS / EDUCATION
DATES: 2011 TO 2012.
QUALIFICATION: M.B.A IN HUMAN RESOURCES IN COLLEGE OF TECHNOLOGY LONDON.
GRADE: B-GRADE
DATES: 2008 TO 2010.
QUALIFICATION: P.G DIPLOMA IN PASTRY. HAMMER SMITH & WEST LONDON COLLEGE. LONDON.
GRADE: B-GRADE.
Dates: August 2003to June 2006
Qualification and Subject: Bachelor of Hotel Management &C.T
University/College: Rajasthan university/Sri Chanakya Institute of Hotel Management & C.T.
Grade: B.
Subjects: Principles of Hospitality; F&B Production, F&B Service, Front Office and House Keeping. Management Skill’s etc
2010.
Had finished my P.G. diploma in Pastry in London.
2010.
Level 3 Award in Supervising Food Safety in Catering. London.
2007.
Certificate In Hotel Management & C.T
2003.
Had finish 4 Semester’s in NIIT Computers.
2011.
Had did training in H. R department in hotel. London.
CAREER ACHIEVEMENTS / WORK EXPERIENCE AND TRAINING
Dates: JUNE 2015TO TILL DATE.
Name of Company: ANDHRA SPICE MULTI CUISINE RESTAURANT’S & BANQUET’S GROUP’S.
Industry of Company: MULTI CUISINE RESTAURANT’S & BANQUET’S .
Position held: - ASSISTANT GENERAL MANAGER .
Duties and Responsibilities:
Schedule and direct staff in daily work assignment’s to maximize productivity
Conduct daily pre shift and weekly departmental meetings to ensure organizational efficiency
Optimize profits by controlling food, beverage, and labour cost on daily basis.
Continually monitor restaurant and take appropriate action to ensure food and service standard’s are consistently.
Efficiently resolve problems or concerns to the satisfaction of all involved parties.
Responsible for budget preparation, revenue management, monthly P&L reports and daily bank deposits.
Worked closely with chefs and management to establish inventory levels, resulting in 20% decrease in food cost.
Increased customer satisfaction from less than 50% to 70% by developing individual training plans for all employees.
Exceeded restaurant sales goals up to 45%.
Maintained exceptional customer service.
Dates: JUNE 2014/JANUARYTO 2014/APRIL.
Name of Company: HOTEL CHERRY LOFT.
Industry of Company:2 STAR HOTEL IN SINGAPORE.
Position held: F&B MANAGER
Dates: January 2012 to December 2013.
Name of Company: Mourya-Inn
Industry of Company: Hotel
Position held: F & B. Manager.
Duties and Responsibilities:
Manage all F&B and day to day operations with in budgeted guidelines and the highest standards.
Preserve excellent levels of internal and external of customer service.
Design exceptional menu’s purchase goods and continuously make necessary improvements.
Identify the customer’s needs and respond proactively to the all of their concerns.
Lead F&B team by attracting, recruiting, and where they are week we have to focus and train the well and good, appraising talented personnel.
Establish the targets, KPI’s, schedules, policies and procedures.
Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork.
Comply with all health and safety regulations.
Report on management regarding sales results and productivity.
Managing the food quality of the hotel.
Managing the food inventory.
Ensure the hygienic environment in the hotel.
Managing the food cost.& coordinating with the chef for the requirements.
Sending the requirements to the purchase department and make sure that quality goods purchased.
As per the requirement hiring the staff and organizing training for them.
Ensure the room services are done on time.
Checking for the customers complaints and taking action on them.
More working towards customer satisfaction. & Interacting with the guest.
In case of requirement organizing parties and events for the customers.
Responsible for complete management of the events including food, music etc.
Managing the team of 12 food and beverage supervisors and a team of chefs.
As per the requirement working for long hours including night,
Scheduling the working hours and timing for the team,
Ensure that all the policies are being followed.
Dates: February 2010 to DECEMBER2011.
Name of Company: B.D.L RAMADA HYDE PARK LONDON.
Industry of Company: Hotel.
Position held: CHEF-DE-PARTY.
Duties and Responsibilities:
Supervise/manage the following:
-Staff members roles and responsibilities
-Meetings
-Preparation of resources
-Stock and storage
-Health and safety policy
-Staff training activities
-A function or event
-Flow of information
-A budget
Prepare, cook and finish the following items:
-Fish/seafood
-Sauces
-Cold dressings/products
-Vegetable dishes
-Soups
-Pasta and Rice dishes
-Desserts
-Pastry products
-Meat products
-Poultry dishes
Dates: February 2008 to June 2010.
Name of Company: WAGAMAMA IN HEATHROW AIR PORT LONDON.
Industry of Company: Hotel.
Position held: Line-chef.
Duties and Responsibilities:
Supervise/manage the following:
-Staff members roles and responsibilities
-Meetings
-Preparation of resources
-Stock and storage
-Health and safety policy
-Staff training activities
-A function or event
-Flow of information
-A budget
Prepare, cook and finish the following items:
-Fish/seafood
-Sauces
-Cold dressings/products
-Vegetable dishes
-Soups
-Pasta and Rice dishes
-Desserts
-Pastry products
-Meat products
-Poultry dishes
-
-CHEF COMPETENCIES
THE CHART BELOW SHOWS LEVELS OF PROFICIENCY WITH REGARDS TO SKILLS.
LEVELS OF PROFICIENCY:
0 = No Experience: Never performed this task / skill.
1 = Limited Exp: Performed this task /skill infrequently, needing practice and/or supervision.
2 = Experience & Competent: Performed this task/skill frequently and proficiently.
3 = Experienced and Able to Teach: Proficient at performing this task / skill; able to teach and supervise.
Skills
3
2
1
0
Skills
3
2
1
0
Skills
3
2
1
0
DEPARTMENT
CULINARY SKILLS
KEY PROD STRENGTH
HOT RANGE
3
VEGETABLE CARVING
1
HOT APPETIZERS
2
GARDE MANGER / COLD KITCHEN
3
ICE CARVING
0
COLD APPETIZERS
1
BUTCHERY
1
KITCHEN ARTISTE
0
SOUPS
3
CONFECTIONERY
3
BUTTER CARVING
1
SAUCES
3
PANTRY
SUGAR CRAFT
0
ENTRÉE’
0
BAKERY
1
CHOCOLATE WORK
0
VEGETABLE
2
LIVE COUNTERS
1
BREAD DISPLAY
1
ROAST / GRILL
3
FOOD PRESENTATION
3
SEAFOOD
2
PASTAS
3
CUISINE
PROCEDURES
PIZZAS
1
CONTINENTAL
2
COST CONTROL
2
SALADS
3
ITALIAN
1
MENU PLANNING
3
PASTRIES
1
FRENCH
0
STANDARD RECIPE
3
DESERTS (HOT/COLD)
2
THAI
1
DUTY CHARTS
3
BREAD
2
INDIAN TANDOOR
2
STORE INDENTING
2
INDIAN CURRY
3
INVENTORY
1
MEXICAN
1
RECEIVING
CHINESE
2
VOLUME FORECATING
1
MEDITERRANEAN
0
INNOVATIVE RECIPES
3
ARABIC
1
FUSION
0
OTHER
2
-
Personal Characters.
Organizing, Co-operative, Friendly, Want to be at the learning stage each and every time. I enjoy reading, listening to music, helping out at the local Brownies and spending time with my family.
Contact this candidate