Restaurant Service Manager

KRIST K CHOILIAN

House No ***, *rd Floor, Plot Number 426, Ghitorni, New

Delhi - 110030

Phone: +91

987*******; Email: *********@*****.***

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FOOD AND BEVERAGE PROFESSIONAL - HOSPITALITY INDUSTRY

F & B Operations ( Staff Organization ( Inventory management ( Menu

engineering ( Product Quality Assurance ( Guest Servicing ( Quality &

Hygiene ( Cost Optimization Measures ( Budget Control ( Image & Concept in

Fine Dining ( Recipe Creation ( Food Promotions ( Strong Interpersonal

Skills

. Offering over 9 years of experience; wide ranging experience in handling

multiple clienteles and expertise in various facets of food and beverage

management. Adhering to international standard service procedures, with

strong background in food and beverage management, restaurant operations,

public relations and customer relations

. Innovator with exceptional Bar skills known for producing top-quality,

creative drinks and contributing to revenue growth while simultaneously

reducing food and labor costs. extensive understanding of quality, HACCP

standards and managing procurement, inventory & food budgets with an eye

on cost and stock control

. Proficiency in handling all aspects of kitchen management including

monitoring food production and aesthetic presentation of food and

beverages.

. Expertise at developing, testing recipes & techniques for drinks

preparation ensuring consistent high quality and minimizing food costs

& supply waste; Understanding of all key health and sanitation

concerns when it comes to food and beverage operations

. Focused, hardworking, self motivated and tem oriented with excellent

professional credentials; willing to go the extra mile, effective team

player with excellent communication & inter-personal skills. Exemplary

leadership qualities & professionalism which promotes enthusiasm and

teamwork excel in supervising, training and mentoring incumbents and

professionals.

HIGHLIGHTS

. CAVALLI CAFFE, Operational In charge of an Italian Bar and caf located

at DLF Emporio, Vasant Kunj. IZU, Pre opening team of a Japanese

Restaurant located in the heart of Gurgaon under my Managerial

Supervision in the early 2013.

. CILANTRO, Award winning "Coffee Shop, voted as the best of the best

finest Multi-Cuisine Restaurant Award 2011 from the Mail Today under my

Supervision at the Trident Gurgaon.

. SAFFRON, Indian Specialty Restaurant voted as the best Indian Restaurant

in Delhi & NCR by the Hindustan Times 2009 & 2010 under my Supervision at

the Trident Gurgaon.

. KONOMI, Hindustan Times Crystal Award winning Japanese Specialty

Restaurant in 2011 under my Supervision.

. THE BAR, Senior Barman of the 64 covers lounge Bar serving wines,

spirits, cocktails, soft beverages, tea and coffees since 2006 till 2008.

. Attended the Wine & Spirit Education Trust (WSET) systematic approach to

tasting Wine level 2 conducted at the Trident Hotel, Gurgaon in 2011.

. TGIF Awarded the best employee of the month, MVP at the TGI Friday's

Gurgaon for two consecutive years 2004 & 2005.

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PROFESSIONAL EXPERIENCE

CAVALLI CAFFE

RESTAURANT MANAGER March 2014 till date

. In charge of all the Restaurant Operations including a 30 seated

lounge Bar and 50 seated open atrium dining area.

IZU GURGAON

RESTAURANT MANAGER

Apr 2013 till Mar 2014

. Over all in charge of all the Pre Opening Operations regarding the

required materials for building and design of the Restaurant apart

from setting up the Operation materials, recruitment and Standards of

the Restaurant.

TRIDENT GURGAON

Since Oct 2006 till 2012

F&B TEAM LEADER

. Instrumental in handling overall operations pertaining to food and

beverage service including proper maintenance of records of the same; In

charge of the Butler service for 136 key Hotel by formulating and

maintaining the highest level of service standards.

. Proficient in formulating & implementing strategic plans to enhance

service quality standards & implementing strict measures to optimize

satisfaction & retention of Cilantro, Saffron and Konomi Guests.

. Maintaining the continuous follow up of The Brand Service Standards and

Standard Operating Procedures (SOP's) at the dept.

. Follow all of safety and sanitation policies when handling food and

beverage and served food from kitchen on time. Readily laid out tables

along with proper setting of linens, silverware, and glassware.

. Expertise in menu planning in line with the national/international

culinary standards; also handling matters pertaining to costing of food,

pricing and housekeeping while ensuring adherence to budgetary & quality

parameters.

. Leading restaurant operations through active stage management during

restaurant operating hours, & provides input to set the parameters of new

products through creative, financial, and client analysis

. Arranging DCC'S (Departmental Communication Cascade) strictly adhering to

the major issues & concerns within the department

. Ensure that the food safety standards are followed in accordance with

local and international requirements and administered hygiene of

equipments along with compliance to food hygiene and health & safety

regulations

. Responsible for assigning staff allocations through duty roaster and for

making month end reports and presentation of the same in Monthly Managers

Meeting (MMM).

. Inspect cleanliness and proper set up. Enforce compliance with the

highest standards of food preparation & serving.

. Ensure adherence of international standards with regards to d cor and the

maintenance in accordance with guidelines; ensuring that procedures and

policies are complied with by entire staff.

. Instrumental in potential food cost, menu engineering & tracking of daily

covers done in various meal operations under cover report.

. Organizing training sessions as per the F & B training calendar, being

Certified Departmental Trainer (CDT) of the food and beverage department

. Value addition to operation by implementation of Hilton Service standards

and Leading Quality Assurance (LQA) as per the Oberoi's Service

Standards.

. Contribute creative inputs in the areas of menu Planning, food costing,

staffing, new recipes to add value in operations of F&B dept in

consultation with the Chef. The initiatives resulted in enhancing

customer satisfaction leading to increase in customer traffic.

TGI FRIDAY'S - A CARLSON WORLDWIDE INC

Apr 2004 - Oct 2006

Food & Beverage Assistant cum Bartender

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ACADEMIC CREDENTIALS

MBA in Hospitality 2013

Indian School of Management & Studies, Mumbai

Bachelor in Arts 2005

Modern College (MANIPUR UNIVERSITY), Manipur

Class XII 1999

Ray burn College (COHSEM), Manipur

Class X 1997

St. Paul's Institute (BSEM), Manipur

Technical Skills

MS Office, Micros & Touch , Windows, Internet Applications

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Date of Birth: 26th October 1982; Languages Known: English, Hindi,

Manipuri; References:

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