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Service Restaurant

Location:
Mumbai, Maharashtra, India
Posted:
October 20, 2016

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Resume:

Raju Kisan Satkar

J.J Chambers Chitra Building,

Sr.No.10 Opp Deepa Dresses,

Yarwada, Pune- 411006 (M.S).

Email: acw5ic@r.postjobfree.com

Contact No. +91-702*******,

Skype Id : raju.satkar

CAREER SPAN AND FOCUS : I want to dedicate myself completely in the F&B Service Dept.For a rapidly growing organization, which utilize my ability to work as a team member.I Shall be proud to associate myself with the organization where my knowledge, creativity & skill can be effectively utilized for personal and organizational growth.

WORKING EXPERENCE:

Hotel Arora Tower Pune.

4th june to till date.

Duties & responsibility: Join as Restaurant Manager.

Responsible for operational efficiency and creating a relaxed environment where service delivery and product quality second to none.Leading from the front and in charchage of maintaining high level og hygiene & enforcing stricts compliance with all health and safety legislation.

Handling all Restaurant Operation, 85 room.

Build and maintain guest rapport throughout service.

Working on Costing, Budget, Daily reports and Daily Restaurant Sale.

Reporting the cost of breakage and the weekly work schedules related to forecasted house,

Taking care of over heads and menu planning.

Planning for food n beverage cost control.

Leading efforts for streamlining processes and generating cost savings in operations.

Taking care of Restaurant Store Food, Beverage and General.

Billing, Monthly Inventory and Hygiene Training.

Daily Briefing, Allocation.

Taking Weekly Training ( Restaurant Service, Table service, Silver service, Soft Beverages service, Hard Drinks service, Starter service, How to do clearance, Buffet layout, Bar Counter setup, Personality development, Body Language, Grooming, Hygiene, Different Type of setups,bar display layout, )

Food & Beverage Operation ( Restaurant,Bar)

Ensure a safe workplace by identifying hazards and taking corrective action.

Planning for Restaurant festival every month to achieve monthly target.

Handling guest complaints

Cumberland hotel lagos Nigeria

1 march 2015 to 10 th march 2016

Duties & responsibility: Join as Hotel manager

Handling all Restaurant Operation, 68 room & Banquets event.

Taking care of Banquets Operation, Room Service, housekeeping and Restaurant Operation.

Contact Guest, Know the requirement, and fulfill the requirement, sending quotations.

Taking care of Restaurant Store Food, Beverage and General.

Billing, Monthly Inventory and Hygiene Training.

Daily Briefing, Allocation.

Taking Weekly Training ( Restaurant Service, Table service, Silver service, Soft Beverages service, Hard Drinks service, Starter service, How to do clearance, Buffet layout, Bar Counter setup, Personality development, Body Language, Grooming, Hygiene, Different Type of setups, Banquets bar display layout, )

Food & Beverage Operation ( Restaurant, Banquets, Bar)

Planning for Restaurant festival every month to achieve monthly target.

Taking Care of Out Door Catering Party’s.

Can handle 2000 to 3000 pax Catering with smooth operation.

Four Points by Sheraton Pune

1st Nov 2010 to 22 Feb 2015.

Duties & responsibility: Join as Team Leader / Sr. Captain.

Develop and maintain a file of guest preferences (e.g. beverage type, table location, birthdays, special family occasions).

Co-ordinate effectively with the kitchen through regular contact before, during and after service

Monitor restaurant activities by actively participating in the service (e.g. observe guest reaction, waiter performances and popularity of menu items).

Inspect restaurant daily (front and back) to ensure cleanliness, physical condition and functioning equipment.

Demonstrate thorough knowledge and ability in execution of the service steps (i.e. greeting guests, taking orders, serving of food, wine etc. during operational hours).

Sense guest needs and quickly respond to maximum satisfaction (i.e. service - Co- ordination and timely execution).

Understand method of preparation and presentation of all food served.

Confidently recommends wine selection to match menu items and guest preferences

Ensure a safe workplace by identifying hazards and taking corrective action.

Assist your and other departments when needed to ensure optimum service to guests.

To quickly access guest needs and flex style appropriately.

Build and maintain guest rapport throughout service.

Effectively handle guest complaints and compliments.

Project a positive, professional and friendly image to the guests and employees.

Planning Food Festivals in Restaurant every month to achieve budget.

Working on Costing, Budget, Daily reports and Daily Restaurant Sale.

Compliant Handling & resolving them.

Monitoring staffing levels of the outlets; ensuring that all the staff of the outlet adheres to department’s operational strategies.

Monthly/Weekly Inventory update.

Restaurant Promotion, Food Promotion.

Making sure all operation moving smooth without complaint.

Dealing with guest every day, taking booking sending quotation, fulfilling requirement.

Leading efforts for streamlining processes and generating cost savings in operations.

Ensure profitability of operations and supervise all aspects of Kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.

Reporting the cost of breakage and the weekly work schedules related to forecasted house, banquet and outlets occupancies.

Giving monthly target to each sales person to achieve budget.

Grand Mid West Dubai, 17th Feb to 23 July 2009

Duties & responsibility: Join as Supervisor F&B.

Project a positive, professional and friendly image to the guests and employees.

Develop and maintain a file of guest preferences (e.g. beverage type, table location, birthdays, special family occasions).

Monitor restaurant activities by actively participating in the service (e.g. observe guest reaction, waiter performances and popularity of menu items).

Inspect restaurant daily (front and back) to ensure cleanliness, physical condition and functioning equipment.

Demonstrate thorough knowledge and ability in execution of the service steps (i.e. greeting guests, taking orders, serving of food, wine etc. during operational hours).

Supervising entire Restaurant Operations; inclusive of formulating & implementing the department’s Standard Operating Procedures.

Providing high quality services to achieve customer delight by extensive interaction with guest and quick resolution of problems.

Monitor the present and future trends, practices and systems in the Hospitality industry, determine and ensure execution of competitive programs.

Participate actively in selling the Hotel services through involvement with all potential market clients.

Hotel Deccan Rendezvous, 21th Jan 2008 to Dec 20th 2008

Duties & responsibility: Join as Banquets In charge (Handling 4 Venue).

Handling all Restaurant Operation & Banquets event.

Taking care of Banquets Operation, Room Service and Restaurant Operation.

Contact Guest, Know the requirement, and fulfill the requirement, sending quotations.

Taking care of Restaurant Store Food, Beverage and General.

Billing, Monthly Inventory and Hygiene Training.

Daily Briefing, Allocation.

Taking Weekly Training ( Restaurant Service, Table service, Silver service, Soft Beverages service, Hard Drinks service, Starter service, How to do clearance, Buffet layout, Bar Counter setup, Personality development, Body Language, Grooming, Hygiene, Different Type of setups, Banquets bar display layout, )

Food & Beverage Operation ( Restaurant, Banquets, Bar, Coffee Shop)

Planning for Restaurant festival every month to achieve monthly target.

Taking Care of Out Door Catering Party’s.

Can handle 2000 to 3000 pax Catering with smooth operation.

Hotel Le Meridien, Pune 2002 to 2008

Duties & responsibility: Join as Steward promoted as Sr. Steward..

Banquets operation

Serving starters, Food pickup, Water counter, Salad bar, Soft drinks services, Welcome drinks services, Hard drinks services.

Taking care of Bar Counter, Buffet Counter.

Taking care of Banquets Store Food, Beverage and General store.

Handling Shift (morning / second / night)

Attending training.

Area Cleaning and Hygiene.

Strength

Punctual

Learning Desire

Team Management

Staff training, making duty rosters, setting objectives for employees.

Recognizing the staff by giving incentives; delivering high quality standards through continuous supervision and training.

Conducting practical and theoretical training programs to enhance skills and motivational levels.

ACADEMIC QUALIFICATION

Completed BHM Craft Course From F C I Colleage Pune.

PERSONAL INFORMATION:

Father's Name - Kisan Satkar

Mother's Name: - Nabha Kisan Satkar

Wife Name: - Komal Raju Satkar

Date of birth: - 24th July 1983

Nationality: - Indian

Marital status: - Married

Languages known: - English, Hindi, Marathi

Hobbies: Playing Cricket, listening Music.

Preference. 1.Mr.Sagar Pardesi.

+234 081********

2.Mr.Vinayk Dalvi

+234 807*******

I solemnly declare that the statements made by me in this resume are correct to the best of my knowledge and belief.

Name : Raju Satkar

Place : Pune

Date :



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