Restaurant Manager
Resume:
CURRICULAM VITAE
PERSONAL DETAILS:
Name Avishek Banejee
Residential Address: 10/1 Wiley street, Chippendale, NSW 2008
Language Known: English (American), French, Douche.
Mobile No: 045*******
Email: acpa9l@r.postjobfree.com
Nationality: Indian
Specialized feild: Food & Beverage Service (Hospitality)
Objective
Achieve competence, grab opportunities and deliver the best...
CAREER ACHIEVEMENTS
Training and Research visa (F&B service) August 01, 2014 – present
Holiday Inn Darling Harbor, Sydney, Australia
Achievements: -
• Spontaneously providing coffee to all guest standing in a queue.
• Responsible Cash Closing in each of the outlets.
• Staff duty allocation and Roastering.
• Table a la carte service and also pub style order taking a delivering it to the table.
• Upselling and suggestive selling on cocktails and monthly drinks.
• Building customer relationship.
• Implementing yield management.
• Making monthly report.
• Ensuring proper standard table set up and arrangements.
• Ensuring restaurant thorough Cleaning and and maintaining hygiene.
• Stock taking and stock arrangements.
• Handling both guest and staff dispute.
Food and Beverage Manager July 15, 2008 July 31, 2010
Taj Ushakiran Palace, GwaliorIHCL
(Indian Hotel Company Lmt.),
Taj Corporate
Achievements:
Ensuring maximized Revenue.
•
• Ensuring high internal process score.
• Ensuring high GSS score (Guest Satisfaction Tracking system).
• Ensuring high Ess score (Employee satisfaction tracking system).
• Setting up brand stander, Staff Appraisal, Staff training.
• Rostering.
• Heading the banquet sales and operation.
• Monthly report presentation.
• Dealing with front office and creating monthly package for customers.
• Worked as an accommodation manager and increased room revenue.
Banquet Manager August 01, 2013 – June 30, 2014
The Stadel, INDIA
Achievements : - (Operation)
• Daily duty rostering as per booking.
• Duty allocation.
• Delegating staff with their responsibility and forming a team work.
• Eye for details in each minute factor of service and buffet hygiene.
• Ensuring guest satisfaction at all-time throughout the operation.
• Keeping all guest contract, necessary documents up to date as per the state law.
Achievements: - (Banquet sales)
• Deriving each monthly budget from the given yearly budget.
• Making food and beverage menu price packages in coordination with the chef.
• Guiding my team of Banquet sales to improve quality of sales.
• Coordinating with other company and hotels to increase banquet sales.
• Have increased sales through making fixed-contract with some companies, to ensure certain
amount of guaranteed sale turnover in a year.
• Created new function prospectus to improve communication between sales and operation team.
Restaurant Supervisor March 01, 2012 – June 30, 2013
Bombay Restaurant, Geneva, Switzerland
Achievements : -
• Ensuring Restaurant Mise en place are ready before operation.
• Staff Scheduling (rostering and allocation).
• Ensuring up selling and suggestive selling and yield management.
• Cash Closing.
• Making monthly revenue report.
• Arranging banquet parties and settling Table d’hote menu for the same.
• Table set up and arrangements.
• Restaurant through Cleaning.
• Stock taking and stock arrangements.
• Handling both guest and staff dispute.
Waiter
June 30, 2011 Dec 29, 2011
Café du centre, Geneva, Switzerland
Achievements:
Staff training.
•
Upselling and Suggestive selling score achievement.
•
Guest relationship.
•
Menu Designing.
•
Handling operational guest compliant.
•
Handling staff disputes.
•
Duty allocation and roster.
•
Monthly Sales and marketing promotion.
•
Six months of industrial training
October 10, 2005 March 11, 2006 Taj Lake Palace, Udaipur, Rajasthan,
Achievements:
1. To carry out any duties assigned by the superior.
2. Doing the Mise en place, and ensuring me as a back bone of the front workers.
3. Getting to learn the operational cycle.
4. Learning the ways of improving the cyclical operational process.
5. Later knowing the Standard Operating Procedure (SOP) of taj and deliver accordingly.
ACADEMIC ACHIEVEMENTS
4 years Hotel Management Degree with a Specialization in Food and Beverage Service
•
including WORLD WINE, SPIRIT, COCKTAIL knowledge to practical case study over situation
handling.
Post Graduation in Hospitality on scholarship in Switzerland helped expanding more on
•
hospitality business marketing strategies along with practical work culture exposure.
REFEREES
Mr. Blaise Gummy
Managing Director
Café Du Centre,Geneva,Switzerland
Contact No.: 0041 (0-223******
Mr. Amjad Chowdhury
Managing Director / Owner
Restaurant Bombay, Geneva, Switzerland
Contact No.: 0041 (0-227******
Recent Referees :
Mr. Raja Maniam
Ast. Operation Manager
Holiday Inn, Darling Harbour, Sydney
Contact No : 040*******
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