Vishal Waghale

Address:Sandeep villa, shantipura

(chawni), Aurangabad,mah,india.

Contact Coordinates: +91-976*******, 922-***-****.

Email: actw4a@r.postjobfree.com

DOB:-29/ 12/ 1983

FOOD AND BEVERAGE GENERAL MANAGEMENT

At the forefront in Shaping/Advancing strategies, Driving Profitability,Sustaining growth and positively impacting Food and Beverage Organisation.

PROFESSIONAL SUMMARY:-

•I am a talented, dedicated, and creative professional with proven success and expertise in the Food and Beverage industry. I am highly organized, with excellent interpersonal skills.

•Over 10 years of work experience which spans over reputed hotels like Taj Residency, Quality Inn The Meadows, St. Pierre Marriotts,UK, Ambassdor Ajanta Hotel and Currently Hotel Maitreyas & Resorts this experience was the most satisfactory part of my career and a good learning experience which enhanced my hospitality skills.

•Demonstrated skills accommodating Private parties, Wedding Catering Events, Large and Small Conferences, Special Events featuring corporate heads, Political Leaders and celebrities.

•Exceptional communication and leadership skills for all department Teams to ensure targets are met and exceeded both for the hotel and for Team Member development goals.

•Avoids legal challenges by conforming to the regulations of the Different commission.

•Excellent in planning the situation when Hotel work generates unexpected problems, equipment malfunctions and staffing shortages.

•Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, complying with legal regulations, securing revenues, developing and implementing disaster plans, maintaining security and sprinkler systems, maintaining parking lot and walkways.

•Now looking for a new and challenging managerial position, one which will make best use of my existing skills and experience.

AREAS OF PROVEN PERFORMANCE

F &B General Management. Menu Planning & Design. Inventory Management

Budgeting and Cost Control Customer and Client Relations Expense Management

Food and Beverage Purchasing Team Leadership and Motivation Business Planning

KEY ACCOMPLISHMENTS

Functioning as Food and Beverage Head, Overseeing 2 Hotels Operations and Management of same Group in different cities.

(i.e. Budgeting, Menu and Recipe Planning, Purchasing, Events Planning, etc.)

Increased Sales revenue by 30% to 45% annually. Achieved overall profitability from 12% to 18% through value added packages, Superior Service and attention to the smallest details of the work.

Have successful track record reducing overall food cost by 17% to 19% within first quarter of employment. By management of Procurement, rigorous financial controls, reduced spoilage and ongoing maintenance.

Successfully opened New Terrace Garden Restaurant and Coffee Shop concept. Spearheaded the entire project from conceptualization through completion. Gained a large referral base and earned positive publicity.

Created comprehensive business plans, Financial Projections and Operations Strategies. Devised Media strategy and developed cost-effective advertising and marketing/ promotional campaigns to generate interest.

Collaborated with an advertising agency in development of enterprising promotional activities to boost sales across the outlets. Coordinated special events and marketing campaigns to increase revenue.

Hotel Maitreyas & Resorts, Jalgaon:- (01 Feb 2013–Till Date).

Food & Beverage Head / Purchase & Resident Manager.

Directing a team of 78 through 7 managers in daily operations controlled activities of the Restaurants, Bar, Coffee Shop, Banqueting Indoor and Outdoor, Managed all Food and Beverage Purchasing, Accountability work, Sales and Marketing, Profit and Loss Performance.

Planning and managing the entire Department operations of the Hotel which includes Lawn Bookings, Overall Restaurants Outlets, Room Service, Banquets, to achieve customer satisfaction, Food and Beverage Supply Procurement, Vendors Negotiations, quality service and compliance with corporate policies and procedures while meeting or exceeding financial goals.

Meets Food and Beverage and Sales department to meet their financial objectives by forecasting requirements, preparing an annual budget, scheduling expenditures, analyzing variances, initiating corrective actions.

Enhances department and organization reputation by accepting ownership for accomplishing new and different requests, exploring opportunities to add value to job accomplishments.

Plans Special menus by consulting with chefs, estimates food costs and profits adjusts menus. Controls costs by reviewing portion control and quantities of preparation minimizing waste also ensuring high quality of preparation.

Publicizes the Hotel by designing and placing advertisements, inviting food Auditors to review the Restaurants, contacting local, regional, and national magazines with feature ideas, encouraging local businesses to hold social events at the Hotel.

Responsible Duties:-

Fully responsible for all aspects of Department with Support and work with all Managers in all aspects of running this hotel Smoothly.

Conduct regular operations team meeting with all the Managers daily / weekly to discuss routine operational matters, sales targets, Guests feedbacks and action taken for service recovery, and also any staff issues. Minutes of the meeting (MOM) to be sent to GM.

Ensure SOP implementation in departments and check the same during routine operational checks. Consultant /GRM guidance to be taken wherever required.

Monitor the purchase / indent / requestions of each department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc).

Randomly inspecting the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F & B Manager & Chef.

Arranging Food Festivals and other social Events on quarterly basis.

Maximizes Bar profitability by ensuring portion control, monitoring accuracy of charges.

To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, But I always included chef in food related discussions to get the customers an special treatment.

Arranging Department meeting being held monthly. Managing Director (Owner), Assistant Manager and Human Resources Manager to be notified of meetings in a timely fashion.

Attentive to resident safety and complex security, as well as ensure staff follow hotel policies to maintain a respectful environment.

Dealing with Suppliers for quality products involving Purchase Manager and providing performance assessment of vendors every quarter to HO Purchase.

Inspecting all department with their respective Manager's for cleanliness, ambience, service readiness, staff grooming & hospitality culture.

Assessing and reviewing customer satisfaction and service recovery process.

Meet all Managers to review & train the staff to upkeep the human capital.

Identifying staff learning needs and assisting with development

Providing timely and constructive feedback to all direct reports as and when required either formally or informally.

Responsible to coordinate VIP arrivals and departures as well as tracking upgrades done through the front desk and creating detailed guest profiles.

Conduct weekly / Daily meeting with marketing people for enquiry & follow up & conversion to grow up the business.

Monitor and maintain operation & overhead cost in order to maintain maximum revenue to the organization.

Ambassador Ajanta Hotel, Aurangabad:- (4 Nov 2008 - 25 Jan 2013)

Asst. Food & Beverage Manager, Food & Beverage Manager

Successfully Operated Indian and Semi Multicuisine Restaurant, Banquet Catering Firm, Café Lounge Services, In Room Dinning, Bar, and IN-Flight Catering Service by leading team of 55 through 5 managers.

Managing a high volume Wedding Catering Projects and restaurant improving all controllable costs thereby maximizing financial performance. Also responsible for effectively developing, managing and leading the restaurant team to provide excellent service.

Recognized by senior level management for Vendor negotiations.

Executed business plan within budgetary constraints and tight deadlines.

Created public relations campaign and marketing strategies.

Recruit, trained, supervised and managed Service and Kitchen Staff.

Demonstrated Restaurant catering of what equipment is needed to cater both large and small parties, how much staff is needed, the types of parties that restaurants typically cater as well as how to go about writing and planning catering menus. Both on-premise and off-premise.

Responsibile Duties:-

Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

Ensuring the Dining facilities as per the standards of food and beverage service. Health & Safety and also hygiene & Cleaning standards are maintained.

Personally welcoming and greeting the guest, suggesting in selection of Food and Wine to create a great friendly atmosphere & be a inspirational host.

Dealing with difficult customers with a professional and polite manner.

Strictly arranging special themes events to Boost the sale and introducing new customers to establishment for maximizing all business plans to drive sales.

Ensuring the guest satisfaction with Food Quality, Quantity and Service Level.

Overseeing client bookings & reservations.

St. PIERRE MARRIOTTS, SOUTH WALES, UK: (Aug2007-Aug2008)

Completed my On job Management Training Program(Internship).

Certificate of Accomplishment for successfully completing RESTAURANT, BARS, & ROOM SERVICE(Problem Experience).

Certificate of Accomplishment for successfully completing RESTAURANT, BARS, & ROOM SERVICE(Basics & General Knowledge).

Responsible for training & developing restaurant staff.

Organising the daily and weekly rotas for the Restaurant’s staff.

Comply with hotel security, fire regulations and all health and safety legislation.

Deputise for the Food & Beverage manager in their absence.

Team Member of Restaurant Refurbishment concept:

Date for restaurant refurbishment 11th Feb to 5th March 2008.

New Name for the Restaurant “Morgan”.( from the history of Hotel)

Defining the new Restaurant Concept>Step back in time to the Oak paneled lounge of restro, where crowds of regulars, both hotel guests and local residents unwind on cosy leather sofas in front of an inviting fire.

Peruse the menu over a crisp glass of champagne, before experiencing the panoramic views that surround restro. The atmosphere is warm & sophisticated, lighting is intimate, music is mellow. The service is professional, understated and over delivered, the menu combines classic old favourites with a traditional welsh twist- a memorable dining experience await’s you. After dinner retire to restro lounge with a glass of the finest welsh whisky and lose guest in the true hospitality of wales.

Duties and responsibilities given

Team meeting to be scheduled during refurbishment

New menu cook off, New procedures, New order of service, Wines & Spirits, Suggestive selling.

Quality Inn The Meadows Aurangabad : (1stJul2006 –15th Jul2007)

Joined Management Training program & also worked as Shift Incharge.

Certificate of Excellence on successfully completed Food & Beverage Workshop (Including Hands-on Experience at Sula Vineyards).

Appreciated by Chairmen for Event organized on theme of “Arabian Nights”.

Ensure that the operation runs smoothly, efficiently and according to industry standards while also overseeing and directing Staff.

Communicating with the kitchen staff to ensure efficient food service

Keeping an in-depth knowledge of menus and Advising customers on food and wine selection.

Responsible for cash management, organization, cleanliness and general problem-solving while on duty.

Taj Residency Aurangabad:(31st Oct2005-30thApr2006)

After completing my 3yrs Diploma i Started my career as Industrial trainee in food & beverage department. Oversaw operations of Food & Beverage outlets.

Learned to Undertake any reasonable duties that are assigned by the manager.

Learned Taking orders, Use of till, Waiting/clearing tables, Serving food and drinks to customers, engaging with customers in a courteous and entertaining manner. Wiping up dishes and glasses, stocking shelves in designated areas.

Learned of having Positive attitude, Good communication skills, Excellent grooming standards, Flexibility to respond to a range of different work situations, Ability to work on your own or in teams.

PROFFESSIONAL QUALIFICATION:-

• Completed 3.5 years Twin Diploma in International Hospitality Management and Catering Operations from Metropolitan Institute affiliated with(AHLA) at Pune in 2003 -2007.

• Certificate’s of Successfully Completed the Course of in 2003-2007:

FOOD PRODUCTION PRINCIPLES with Honors,

FOOD AND BEVERAGE MANAGEMENT with Honors,

LEADERSHIP AND MANAGEMENT IN HOSPITALITY INDUSTRY,

SUPERVISION IN THE HOSPITALITY INDUSTRY,

MANAGING FRONT OFFICE OPERATIONS,

HOUSE KEEPING MANAGEMENT,

HOSPITALITY SALES AND MARKETING,

HOSPITALITY: AN INTRODUCTION.

Certificate of Appreciation at 3rd Annual Extravaganza Parampara Food Festival 2004-05 “SAB-RAS-THAL” featuring Rajastan and Gujrat State food and culture.

• Good Computer knowledge.

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