Manager Management

CURRICULAM VITAE

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POST APPLIED FOR : F&B Manager

PERSONAL DETAILS NITYANANDA MONDAL

Residential Address: Andul Pota, Anish Mali, 24 Pgs (N), Pin-

741253, W.B

Mobile: +91-987*******/ 810-***-****

E-Mail: ********@*****.***

Date of Birth: 02nd Day of September 1978

Marital Status: Married

Nationality: Indian

Religion: Hinduism

Passport Details: P.P. No- K1495405, Place of issue-

Kolkata, India

Date of issue- 27th April.2002, Expiry- 26th

April.2022

CAREER OBJECTIVE

To redefine the norms set by the industry for the new millennium and set

higher standards of performance for self and the organization represented.

Constructive contribution to the surrounding environment/society living in.

CAREER ACHIEVEMENT

SYNOPSIS OF INDUSTRIAL EXPOSURE

Total Work Experience : 10 Years & 05 Months

La Place Sarovar Portico (Sarovar Group of Hotels)

Lucknow, November 2012 to November 2013

Company profile : Sarovar Hotels & Resorts is a leading hotel management

company and one of the fastest growing chain of hotels in India. Headed by

a team of industry veterans, the Company manages and franchises 60

operational hotels across 40 cities in India and overseas. La Place Sarovar

Portico hotel having 50 Rooms equipped with all kinds of modern facilities.

There are 02 Dispense Bar, a Coffee shop, Room Service, 04 Banquet halls

and a Roof Top Restaurant & Bar serving International & domestic Spirits &

Wines.

Position Holding : Assistant F&B Manager

Duties & Responsibilities :

Operations/P&L Planning

> Business strategy planning & analysis for assessment of revenue

potential & opportunities

> Sustaining profitable operations through focus on budgeting, cost

analysis & cost optimization

> Maintaining expenses with implementation of stringent cost control

measures.

> Generating MIS/ reports and submitting the same to the management for

facilitating decision-making by the management

> Compiles annual budget, variance reports, weekly management reports,

comp reports, and any other reports deemed necessary

Marketing / Business Development

> Tracking market/competitor trends to keep abreast the changing

client's expectation

> Reviewing & interpreting the market trends/ client feedback to attune

the operational

> strategies as per the guest requirements & expectations

> Executing various F&B promotional activities as per the scheduled

calendar

Client Servicing

> Ensuring customer satisfaction by achieving delivery of service

quality norms

> Strategizing policies & procedures in the operating systems to achieve

greater customer delight

> Overseeing smooth & scheduled implementation of brand standards so as

to minimize gaps in actual versus required standards

Team Leadership

> Accountable for coordinating with section in charges, mentoring,

motivating them and taking decision on their appraisals

> Overseeing the recruitment of the staff to ensure best man in the best

place

> Training to the staff for sound operations and quality customer

service

> To ensure all F&B staffs are trained and follow established SOP

procedures

Menu Planning

> Update the menu on regular intervals to get the entire satisfaction of

guests

> To establish all food menus in conjunction with the Exe. Chef which

are costed out

> To organize the Food & Beverage promotions to maximize the level of

profit label

Hotel Naffora Techno Valley, Samsung Saudi Arabia

K.S.A, July 2010 to August 2012

Company profile : Samsung Engineering foundation in 1970 marked the

genesis of Korea

Engineering Industry. Currently as of June 2009, Samsung is in charge of

their own Hospitality Sector (Hotel Naffora Techno Valley) having 383 Rooms

including 19 Suites, 02 Restaurants (a multicuisine & a Korean specialty

Restaurant) and few Banquets and Convention Centre, Exhibition Hall, 06

Conference Rooms, 06 Lounge & a Executive Lounge, wide range of Recreation

Facilities and Safety & Hygiene

Training Centre.

Position Holding : Admin and F&B in charge

Duties & Responsibilities :

> Compiles annual budget, variance reports, weekly management reports,

comp reports, and any other reports deemed necessary

> To monitor & to ensure that established policies and procedures are

being followed

> Guides and instructs assigned personnel in the proper performance of

their duties

> Prepares and coordinates the periodical performance reviews of

assigned personnel.

> Recommends changes including hiring, promotion, demotion and release

of personnel; recommends wage and salary adjustments

> Interview potential employees who have been recommended by Personnel.

> Manages the day-to-day operation of all the assigned outlets

accordingly

> Establishes and administers training programs within the outlet of all

staffs

> Directs the development and administration of controls for all phases

of the outlet in an economical and profitable manner while maintaining

established standards.

> Maintains and instructs assigned personnel as to safety policies and

procedures and follows up to ensure hazards are eliminated.

> Responsible to negotiate with Bidders for all kinds of services i.e. -

F&B Service & Production, Housekeeping, Material supplies etc.

> Responsible to handle all kinds of maintenance issues to run the

facility trouble free

> Update the menu on regular intervals to get the entire satisfaction of

guests.

M venpick Hotel (M venpick Group of Hotels & Resorts)

Doha- Qatar, May 2008 to June 2010

Company profile : M venpick Hotels & Resorts, an international upscale

hotel management company is represented in 25 countries currently in

operation. Movenpick Qatar is a 5 star deluxe hotel having 154 rooms along

with 02 restaurants, a coffee shop, a Lobby lounge & 03 banquets ranging

from 180 to 800 people.

Position Holding : In Room Dining Manager

Duties & Responsibilities :

> Maintain budget and employee records

> Estimate food consumption, place orders with suppliers, and schedule

delivery of fresh food and beverages

> Resolve customer complaints about food quality or service

> Direct cleaning to maintain hygiene & sanitation standards

> Monitor actions of staff and customers to ensure that health and

safety standards and liquor regulations are obeyed

> Arrange for maintenance and repair of equipment and other services.

> Select or create successful menu items based on many considerations,

and assign prices based on cost analysis

> Recruit, hire, and oversee training for staff

> Schedule work hours for servers and kitchen staff

> Taking responsibility for the business performance of the restaurant

> Analyzing and planning restaurant sales levels and profitability

> Organizing marketing activities, such as promotional events and

discount schemes

> Preparing reports at the end of shift/week, including staff control,

food control & sales

> Creating and executing plans for department sales, profit and staff

development;

> Setting budgets and/or agreeing them with senior management

Gulf Catering Company (General Trade & Contracting)

Kuwait & Iraq, February 2007 to March 2008

Company profile : Gulf Catering Company is one of the most well known name

in Catering & Food service Industry. It has wide range of business all over

the Gulf countries. G.C.C dealing with Indoor and Outdoor Catering as well.

The clients are like KBR (Kellogg's Brown & Root), various Flight Catering

and other well known Organizations. GCC maintains the standard level of

hygiene & sanitation practice and quality food and service.

Position Holding : Dining Manager

Duties & Responsibilities :

> Responsible to take care of hygiene & sanitation

> Supervising day to day operations of Dining Room

> Motivation to junior staffs for better performance

> Nurturing the skills of my team members by conducting training classes

> Handling the complaints and grievances among the staffs

> Coordinate with Location Manager Operations Manager for vital

information's and its delegation among the staffs

> Making personal appraisals of junior staffs for their self-promotion

> Handling all kind of maintenance problems related to the Location &

its operation

Hotel Jaypee Palace & Convention Centre (Jaypee Group of Hotels)

Agra, Uttar Pradesh, August 2006 to February 2007

Company profile : The Jaypee Palace Hotel & Convention Centre is a 5 Star

Super Deluxe hotel with 350 Rooms situated in 25 acres area. There are 4

Restaurants including Indian and South Indian Specialty Restaurant, one

Bar, 3 Service Bar, 5 Banquets ranging from 125 to 1500 people (among them

one is Asia's biggest Convention Centre), one Leisure Mall with all indoor

game facilities and a Discotheque.

Position Holding : Senior Captain (Multi skilled Hospitality Supervisor)

Duties & Responsibilities :

> Supervising day to day operations of Room service and Coffee Shop

> Motivations to the junior staffs for better performance

> Nurturing the skills of my team members by conducting training classes

> Man power planning

> Taking of orders of F&B and relevant matters for up selling &

promotion

> Lead the team to achieve the ultimate guest satisfaction & experience

> Prepare the performance appraisals for the F&B staffs

> Coordinate with Management for vital information's and its delegation

to juniors'

> Making personal appraisals of juniors for their self-promotion

> Handling guests complaints to ensure entire guests satisfaction

Holiday Inn (Holiday Inn Group of Hotels)

Agra, Uttar Pradesh, November 2004 to August 2006

Company profile : The Hotel Holiday Inn is a 5 Star Deluxe with 145 Rooms,

business class city Hotel with one all day Dining Multi Cuisine Coffee Shop

as per with International standard, one Ethnic Indian Specialty Restaurant

with a focus of Awadhi Cuisine, a Club Lounge Bar & Restaurant, a Scottish

Bar serving International & Domestic Spirits & Wines and four Banquet Halls

ranging from 40 to 800 people, which have the most elite class congresses

and conferences.

Position Holding : Captain (F&B Service)

Duties & Responsibilities :

> Supervising all operational day to day activities of Room Service and

Specialty Restaurant

> Playing instrumental role for making events & festivals a successful

one

> Taking reservation of tables and parties

> Attain to guests complaints and resolve them accordingly

> Job performance to the entire satisfaction of Management board

> Motivations to the junior staffs for better performance

> Making personal appraisals of juniors for their self-promotion

> Handling guests complaints to ensure entire guests satisfaction

> Man power planning as per requirements

> Taking orders of F&B and its relevant matters

Ambassador Ajanta Hotel (Ambassador Group of Hotels)

Aurangabad, Maharashtra, March 2003 to August 2004

Company profile : The Hotel Ambassador Ajanta is a 5 Star Deluxe, 98 Rooms

business class city Hotel with one all day Dining Multicuisine Coffee Shop

as per with International standard, one Bar and Restaurant serving

International and domestic spirits and Wines and 2 Banquets halls

capacities ranging from 40 to 800 people, which have the most elite class

congresses, conventions & conference.

Position Holding : Steward (F&B Service)

Duties & Responsibilities :

> Taking order of F&B and other relevant matters

> Taking care of Bar counter

> Making cocktail and mocktail

> Assist Supervisor to take the inventory of cutlery and crockery and

others

> Helping in Banquet operations

> Setting of table as per the special request of the guest and clients

> Preparation of mise-en place

> Laying of covers in Restaurant

ACADEMIC ACHIEVEMENTS

GENERAL

. Passed 10th in the year 1994 from "W.B.B.S.E." in 1st Division

with 66% marks

. Passed 12th in the year 1996 from "W.B.C.H.S.E." in 2nd Division with

57% marks

. Passed B. Sc (Bachelor of Science) in the year 1999 from "Dinobandhu

Mahavidyalaya", Bongaon, west Bengal

PROFESSIONAL

. Passed "Diploma in Hotel Management, Catering Technology & Applied

Nutrition" in 2003 from "Subhas Bose Institute of Hotel Management

(SBIHM)" in 1st Class, Kolkata

. Passed "Diploma in Electrical Engineering (DEE)" in the year 2001 from

"The Calcutta Technical School" (W.B.S.C.T.E) in 1st class with 70%

marks, Kolkata

. Studded one year of "Sandwich Course in Marine Engineering" in 1998,

Kolkata

. Passed "Diploma in Computer Application (DCA)" in the year

2001, Kolkata

. Done six month course in "Photography Technology" in the year

2000, Kolkata

SPECIAL ACHIEVEMENT & TRAINING

. Achieved a certificate from "West Bengal State Electricity Board

(W.B.S.E.B)" as a power station trainee, Titagarh, Kolkata

. Achieved a training certificate on HACCP, Hygiene & Sanitation from

"Servsafe Organization", Iraq

. Done a training course on 'Menu Engineering' from Amwaj Catering,

Qatar (QP)

. Achieved Managerial Excellence Training Certificate from Sarovar Gr.

of Hotels

PERSONAL INFORMATION

Hobbies : Horse Riding, Swimming, Playing Chess, Photography

Interest : To serve the Hospitality Industry

Languages Known : English, Hindi and Bengali

Height : 05'05"

Weight : 64 Kgs

DECLARATION

I understand that all the information's given herein are correct and true

in best of my knowledge, if found false my candidature for the post is

liable to be cancelled.

NITYANANDA MONDAL

Date :

Place :

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