Customer Service Management
Resume:
PRAMOD KUMAR [pic]
OBJECTIVE :
Intend to structure my growth in pace with ever
changing corporate environment. Make my
learning curve to move in linear fashion along
with growth of my functional skills coupled
with overall personality development in order
to face the challenging time ahead.
HIGHLIGHTS OF QUALIFICATIONS:
o Visionary and goal - oriented professional
with demonstrated exposure & experience of
over 11 years in the industry with national
experience, reputed to have handled crises &
pressure.
o Excellent PR & Team Building skills with an
eye for detail ability to get things done
better, faster & cost effectively.
o Exceptional employee motivation & leadership
qualities.
o A mature & balanced decision-maker. of
business
o Strong exposure and unders strategy planning and
implementation
o Experience in implementation of procedures,
control systems, service standards,
operational policies & norms, hygiene &
customer services standards.
o Strong Customer service orientation with the
ability to lead staff to a high level of
performance in responding to needs of guests.
TECHNICAL PROFILE
Windows O/S -Ms word, ms excel power point
modal internet.
CORE COMPETENCIES:
o Relationship Management
o Mentoring, Training & Coaching
o Time & Resource Optimization
PROFESSIONAL EXPERIENCE
Bombay High Hotel . s.v.s.group of Hotel - Mumbai
SOUSCHEF - for a Multi cuisine restaurant, in Mumbai Conference and banquet
facilities for up to 175 pax to 1500 pax guest respectively. Responsible
for running the entire operations of the F & B department achieved the
highest sale & surpassed the budgets. Ensured that the responsibility given
was achieved to the satisfaction of my seniors and the company. Achieved
the targets and learnt the skill of budgetary management. Man management
and cost control.
Designation: SOUS CHEF
Bombay High Hotel . s .v .s Group of Hotel - Mumbai
EXECUTIVE CHEF : * Later promoted as executive chef co-ordinate and
worked food
Production outlet.
* Creating positive image in the market for the organization.
* Manage, administer and design policies for Employees for the F & B
Service Department.
* Performance management
Operations Role:
* Handling the entire operations of the F&B service Department.
(Restaurant, Banquet,)
* Interaction with guest in terms of food quality and time for order
materialization.
* Prepare monthly reports on the performance of the outlet.
* Plan, forecast and budget the revenues and cost for the outlets
* Assessment of quality and cost control systems for improving bottom
line performance.
* Creates marketing resources through source markets and promote the
hotel.
* Plan and organize various food festivals, Restaurant promotion and
special.
* Review the profit and loss statement of the outlet and draw up action
plans.
* Provide direction & support to the operation of F & B personnel in
efforts for upgrading the quality of service and the operating
standards.
* Impart appropriate in - house training on service excellence and
teamwork to restaurant and support service staff to ensure total guest
satisfaction scores.
Ramee Group of Hotel - Dubai
C.D.P:for a Five Star hotel in Bangalore Running with 96 Rooms, Conference
and banquet facilities for up to 175 pax to 2000 pax guest respectively.
Responsible for running the entire
operations of the F & B department achieved the highest sale & surpassed
the budgets. Ensured that the responsibility given was achieved to the
satisfaction of my seniors and the company. Achieved the targets and learnt
the skill of budgetary management. Man management and cost control.
Designation: C.D.P.
Corporate Role:
* Creating positive image in the market for the organization.
* Manage, administer and design policies for Employees for the F & B
Service Department.
* Performance management
Operations Role:
* Reporting to the SOUSCHEF.
* Handling the entire operations of the Banquet service Department. (
Banquet, Room Service, Bar, Coffee Shop - 24 hours multi cuisine)
* Interaction with guest in terms of food quality and time for order
materialization.
* Prepare monthly reports on the performance of the outlet.
* Plan, forecast and budget the revenues and cost for the outlets
* Assessment of quality and cost control systems for improving bottom
line performance.
* Creates marketing resources through source markets and promote the
hotel.
* Review the profit and loss statement of the outlet and draw up action
plans.
* Provide direction & support to the operation of F & B personnel in
efforts for upgrading the quality of service and the operating
standards.
* Impart appropriate in - house training on service excellence and
teamwork to restaurant and support service staff to ensure total guest
satisfaction scores.
A. Food link enterprise - India.
Designation: Commi : * Later promoted as Chef-de-partie Co- ordinate
and worked
with set up the food & beverage
production outlet.
Food link Group of Hotel - India
Joined as COMMI - I * and worked in all the outlet of F & B
Production 100 pax up to 30000 pax out door catering also ensured that
the responsibility given wan achieved to the satisfaction of my seniors
and the company. Achieved the targets and learnt the skill of budgetary
management.
Designation: COMMI - I
Park Group of Hotel
Designation: Trainee
* Worked as a industrial Trainee in various
Department as Indian
Chinese, continental, Italian etc for
six month .
A Unit Of Radhaprem Resorts Pvt. Ltd .
Designation: Industrial Trainee
( Worked as Industrial Trainee in various F & B production
department.
Had undergone a full - fledged training for a
period of 3 months, as
.
Part of the F & B production.
Worked out door catering: in this company I did for official party& another
function
Party.
Date
Place
Pramod Kumar
POST : Executive Chef
Specializations : Indian Dep
Knowledge of : multi cuisine
Parmanent Address ;
L-1, 1/57A, Sangam Vihar, Budgh Bazaar, New Delhi, PIN- 110062. India,
Mobile No. 070********
********@**********.*** ********@*******.***
Date of Birth:
06-04-1983
Total Experience:
12 years
Qualification:
Craftsmanship Certification (Food & Beverage Production) From Institute Of
Hotel Management Catering & Nutrition Panipat Haryana.
[ National Institute of Hotel Management ] ( Haryana ).
B.A. DIGAMBER JAIN COLLEGE, BARAUT (U.P.)
Languages Known:
English, Hindi & Urdu.
Passport Details:
Passport No: F-293614
Issued at: DELHI
Valid up to : 2015
Marital Status:
Married
Employer : Bombay High Hotel-Mumbai Duration: 18th.sept.2006 to 28 Aug
2008.
Employer: Brindavan Resorts - Hydrabad Duration 28th . Feb.-29thApril 2003
Employer: Hotel The Park - Duration 5th . May. 2003 - 5th Nov. 2003
Employer: Food link Enterprise- Mumbai Duration 9tt.Nov.2003-10thOct. 2004
Employer- Oasis Hotel- Mumbai Duration 12th. Oct. 2004- 29th Sept. 2005
Employer-Ramee Guestline Hotel-Bangalore Duration 8th.Oct.2005Sept.2006
Classique Office Supplies Company- U.K Duration 20th June to 23 July
2007.
Employer: Bombay High Hotel - MumbaiDuration: 28th Aug. 2008-Till Date.
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