Manager Management

VIJAY KUMAR MISHRA

Flt.-***/**, phase-xi, New Golden nest, Mira- bhayandar road, Bhayandar (E). Distt.-Thane, Maharashtra.

E-MAIL: *****@**********.*** Mobile- 099********

SUMMARY:

Extremely creative, knowledgeable and resourceful Hotel Manager with great experience in consistently delivering results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on business revenues, guest and associate satisfaction and effectiveness and efficiencies.

Career Objective:

A Hotel Manager in the Hospitality Industry offering over 16 years of strong, decisive executive leadership in well-known Hotels. An accomplished professional with expertise in managing Food and Beverage Operations with focus on profitability and achieving the company’s mission & strategic direction. Astute Entrepreneur who holds the distinction of establishing Hospitality Operations; inclusive of finalizing alliances, financial management, recruitment, setting up infrastructure etc. across various assignments. Excellent communication and people management skills that have been honed through managing multi skilled teams.

> Experience in food costing, Manpower costing, Budget making, Quality and quantity control, Enhance G.O.P for outlets and hotels.

> Experience in discovery of new dishes and set up the new hotel and outlets.

> Experience of new Creativity and innovative ideas.

> Strongly follow up of HACCP standard in Department.

> Experience of all kind of theme cuisine, food festival, buffet and ala’ carte.

> Experience in large banqueting set up and operation.

> Experience in set up of fine dining restaurant and planning the menu accordingly.

> specialization in continental and similar to Indian and oriental.

>knowledge of Italian, Mexican, Thai, Indonesian Arabic, Spanish and French Cuisine.

>Experience in inventory control, resource planning, food festival, hygiene standards, production control.

EXECUTIVE CHEF -RAMADA HOTEL NAVI MUMBAI (Feb 2011-Present)

Pre opening team of 100 rooms, including 3 F&B outlets and 4 banquets (capacity of 600 pax).

Responsible for recruitment of all kitchen staffing as per hotel S.O.P, training to them, menu planning and designing for all outlets.

Setting standards of kitchen, following hygiene standards and FIFO rules.

All vender finalize with purchase manager with brand standards.

Made a menu for all outlets and presented with designing

Food trail and presentation are given to the management and all staff.

Made standard recipe and food specification for all outlets menu.

Opened bakery, confectionary and pastry shop in the hotel.

Successfully Have done food festival, promotion, x-mass party, corporate party and new year party in the hotel.

Maintain the food cost and manpower cost as per budget decided by the management.

EXECUTIVE CHEF- LORDS PLAZA BENGALURU 1st June2010 feb 2011

Responsibility- 70 rooms of hotel including 140 cover coffee shop, opening of120 cover grill restaurant and outdoor catering operation opening of bakery and pastry shop.

> Looking over all department to make smooth operation.

> Maintained the hygiene standard in operation.

> Enhance the food quality and presentation to generate more revenue.

> Started out door catering and pack meal to increase the sale..

> Opened bakery and pastry shop in the hotel.

SENIOR SOUS- CHEF HOTEL ORCHID MUMBAI 06 Feb2007 – june2010

> 243 rooms of hotel with 3 Restaurant, Bar and Banquets hall.

> Responsible for 24 hrs. coffee-shop, Staff training and general operation.

> SOUS-CHEF, PARK PLAZA ROYAL PALMS MUMBAI. Aug2005 Feb 2007

> Opening hotel of 223 Rooms, 6 Banquet hall and 4 Restaurant.

> In charge of Coffee-shop, banquets and VIP Parties.

> Responsible for indenting, food costing, Quality and Quantity.

CHEF DE PARTIE – CAMA PARK PLAZA AHMEDABAD NOV 2002 –MAY 2005

INCHARGE OF RESTAURENT, BANQUETS AND OUTDOOR CATERING.

RESPONSIBLE FOR INDENTING, STORING AND RECEVING.

MONTH OF APRIL 2003 PROMOTED AS SOUS-CHEF.

SOLELY RESPONSIBLE FOR THE FUNCTIONING OF THE HOTEL AND FLIGHT KITCHEN.

DEMI CHEF-DE-PARTIE, LSG SKY CHEF BANGLORE. SEP.2001-OCT2002

>Team leader of the department with best overall performance.

>Responsible for executing the preparation of the food.

>Ensured that all the times the hygienic standards are maintained.

COMMI-1, RENNAISANCE AIRPORT PLAZA, GOA. OCT.2000-AUG.2001

> Had extensive exposure in continental.

COMMI-1, SITA HOLIDAY RESORT, GOA. OCT.1999-AUG.2000

>Had exposure in continental kitchen.

COMMI-2, FARIYAS HOLIDAYRASORT, LONAVALA. MAY 1998-OCT.1999

>Had exposure in tandoor and Indian kitchen.

INDUSTRIAL TRAINING: WELCOME GROUP OF VADODRA.

>Has my basic training in food production, f&b service, accommodation operation and front office.

EDUCATION:--

>DIPLOMA IN HOTEL MANAGEMENT AND CATERING TECHNOLOGY, YEAR -1995-1998.

FROM INDIAN INSTITUTE OF SCIENCE AND MANAGEMENT RANCHI.

PERSONAL PROFILE: -

D. O. B. :- 07-04-1976

PASPORT NO. :- A5494495

NATIONALITY :-INDIAN

SEX :-MALE

MARITAL STATUS :-MARRIED

PARMANENT ADRESS: - vill- devhi tola, via- jhanjharpur, distt.- madhubani,

State- Bihar. Tel-+91-970*******

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