Manager Customer Service

FAROOQUE HAROON KHATRI

Curriculum Vitae

MOBILE: +918*********/ 815-***-****

********.******@*****.***

http://in.linkedin.com/pub/farooque-khatri/8/67/395/

**********@*****.***

Objective: Looking for the greatest opportunity to work for a reputed

company.

SKILLS

. Able to budgeting, planning and controlling the financial needs.

. Quality control and operational efficiency.

. Ability to program design and development.

. Able to take responsibility of profit and loss.

. Excellent communication and writing skills.

. Proficient with computer literate such as Microsoft Word, Microsoft

Excel, Power point and Internet.

. Able to design program and development.

. Responsible for other duties as assigned.

LEADERSHIP EXCELLENCE

Best Western Hotel Sahil

Oct 2013 to April 2014

EAM Food and Beverage

. Responsible for planning menu, promotions and events and parties.

. Prepared the Budget for 2014-2015

. Responsible for Marketing of FnB Outlets, (launched 02 outlets -

Indian Restaurant Rivaaz and Continental restaurant Bluet).

. Responsible for cost controlling for entire food and

beverage department.

. New menus for Bluet and Rivaaz

. Created Online Marketing Buzz for both the restaurants

Fairytale Weddings & Events August

2012 - Oct 2013

General Manager Operations

. Operations on event execution front

. One point contact to Client at venue,

. Control Tower for all levels of activity and execution involved

. Conversion and delivery of concept.

. Cost Estimate and budget planning.

. Route plan coordination.

. Crisis Management.

Fortune Select Exotica, by Welcome group of Hotels

June 2010 - January 2012

Assistant Food and Beverage Manager

. Reporting to F & B manger

. Smooth operation of the Food and Beverage department effectively

. Strategizing banquet marketing agendas to push revenues by smart bookings

and exceptional customer service

. Recognized for exceeding expectations

. Assured and obtained the success of all banquet events.

The LeelaKempinski, Kovalam Beach Resort May

2004 - May 2008

Le Meridien, Kovalam Beach Resort

Manager Food and Beverage

. 15000 sq. ft. of covered area and 15000 sqft of beach area

. Synchronized Event companies, renter construction, pre-opening

actions, and magnificent opening.

. Collaborated with culinary staff in special event menu planning and

actively involved in planning and development of new catering

business.

. Facilitated and participated in other related department projects and

Hotel events as applicable.

. Supported the mission of the Hotel and the department while assisting

in developing positive customer relations.

. Planned, organized, and managed catered events for staff and guests of

the Hotel, to assure quality, timeliness, and the highest level of

presentation.

. Demonstrated financial accountability in pre-costing menus and

services, to ensure proper and competitive market pricing.

. Worked with executive chefs to develop menus and programs that ensured

the latest in menu trends and customer satisfaction.

. Maintained monthly budgets and performance tracking and assisted in

developing the department's annual budget.

Sarovar, Hotels & Resorts Pvt Ltd July

2000 - April 2004

Poovar Island resort - Trivandrum Kerala

Asst Food and Beverage Manager

. Supervision of 41 team members through 04 captains

. Led operations of the food and beverage (F&B) department; managed

sales, marketing, business development, strategic planning, finance,

and resource administration.

. Synchronized renter construction and pre-opening action(of a floating

restaurant and sunken bar on the pool) and a magnificent opening

. For the Guest entertainment prepared and marketed the concept of

Traditional art forms to the charter guest and increased the dinner

sales and customer satisfaction

Hotel Marine Plaza, Mumbai

Food and Beverage Executive

. Oversaw cash handling and check/credit policies and procedures.

. Inspected restaurant daily to ensure high quality food and food

presentation and cleanliness.

. Conducted pre-shift meetings to inform staff of daily events.

. Ensured side work duties were complete and tables were set before,

during and after opening hours.

. Performed other duties as assigned.

EDUCATION

Kodaikanal Christian College, Tamil Nadu: 3 years Diploma Hotel Management

(1996-1999)

Radio Bhavan, Mumbai: 1 Year Craft Course - Food and Beverage Service (1995-

1996)

References

Mr Ravi Kapilla

Fortune Hotel

Mr. Ajith Singh

GM, Lemon tree Ahmedabad

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