Vineet Singh Rawat

Permanent Address- Amralaya Bhawan, Mallital, Nainital

(Uttarakhand)

Contact No: +91-954*******, 844-***-****

Email:-aczz00@r.postjobfree.com

PERSONAL SUMMARY

A confident, highly resourceful and reliable professional with more than 6 years of Experience in the field with the depth understanding of the RESTAURANTS, banquets, bar, and hospitality industry. Possessing the required communication skills and flair needed to attract customers, drive sales and develop a business. Flexible in the ability to adapt to challenges when they arise while remaining aware of professional roles and boundaries. Having an approachable, cheerful, friendly personality and a proven ability to ensure that a customer’s experience is always relaxing and enjoyable.

Now looking for a new & challenging position, one which will make best use of my existing skills, experience and also further my personal development.

Objective

To be an indispensable and important part of a professionally managed company, where I can lead people by my knowledge and experience while contributing productively for the growth of the company.

Professional Experience

PRESENTLY WORKING WITH THE PINDI (A UNIT OF PINDI PANDARA ROAD ) RAJNAGAR GENERAL MANAGER (FEBUARY.2017-TO PRESENT)

Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff.

Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus.

WORKED WITH V RESORTS AS A RESORT MANAGER(JULY 2016 TO JANUARY 2017)

Key Responsibilities:

Meeting and greeting customers and organize table reservations

Recruiting, training and motivating staff

Maintain high standard quality hygiene, health and safety

Assisted the customers in answering their queries regarding food quality and service.

Maintained the cleanliness and sanitation standards of the restaurants by routine checkup of the cleaning done by facilities staff.

Supervised all in-house aspects of the restaurant, from in-house decorations to menu selection.

Managed different areas of restaurant operations such as customer relations, vendors’ relations and inventory control.

Controlled the overall cash flow on a daily basis to meet the weekly expenditures.

Handle the tasks of monitoring the daily performance of the RESORT.

Inspect all RESORT events to ensure proper set-up according to layout plans and client expectations.

Responsible for identifying any maintenance issues and schedule appropriate repair and cleaning activities.

Provide assistance to the RESORT STAFF in ensuring that all policies and procedures are maintained and enforced.

Coordinate with the CORPORATE teams to determine function timing, service equipment requirements.

Provide support to RESORT staff during the planning set up and service of each assigned functions.

Inspiring RESORT staff to deliver prompt, friendly and efficient service at all times.

WORKED WITH GOLDEN TULIP HOTEL VASUNDHARA GHAZIABAD AS A ASSISTANT RESTAURANT MANAGER(PRE-OPENING TEAM( DEC 2014 TO JUNE 2016)

Key Responsibilities:

Coordinating and managing the entire operation of restaurant by scheduling shifts

Multi-tasking abilities that help them coordinating different sections in the restaurant

Inventiveness in introducing new ideas that would increase the business

Controlled the overall cash flow on a daily basis to meet the weekly expenditures.

Supervised all in-house aspects of the restaurant, from in-house decorations to menu selection.

Managed different areas of restaurant operations such as customer relations, vendors’ relations and inventory control.

Handle the tasks of monitoring the daily performance of the banquet service staff.

Inspect all banquet events to ensure proper set-up according to layout plans and client expectations.

Responsible for identifying any maintenance issues and schedule appropriate repair and cleaning activities.

Provide assistance to the banquet manager in ensuring that all policies and procedures are maintained and enforced.

Assisted the customers in answering their queries regarding food quality and service.

Maintained the cleanliness and sanitation standards of the restaurants by routine checkup of the cleaning done by facilities staff.

Coordinate with the stewarding and culinary teams to determine function timing, service equipment requirements.

Provide support to banquet staff during the planning set up and service of each assigned functions.

Perform inventory of all equipment and supplies as instructed by the Banquet Manager.

Inspiring bar staff to deliver prompt, friendly and efficient service at all times.

Organizing the daily Rota and duties.

WORKED WITH RADISSON BLU HOTEL GHAZIABAD (NOV 2012-NOV2014)

POSITION: Food & Beverage SUPERVISOR

Handle the tasks of monitoring the daily performance of the banquet service staff.

Inspect all banquet events to ensure proper set-up according to layout plans and client expectations.

Responsible for identifying any maintenance issues and schedule appropriate repair and cleaning activities.

Provide assistance to the banquet manager in ensuring that all policies and procedures are maintained and enforced.

Coordinate with the stewarding and culinary teams to determine function timing, service equipment requirements.

Provide support to banquet staff during the planning set up and service of each assigned functions.

Perform inventory of all equipment and supplies as instructed by the Banquet Manager.

Inspiring bar staff to deliver prompt, friendly and efficient service at all times.

Organizing the daily Rota and duties.

Re-evaluating the beverage & wine list offered, highlighting trends & new products to managers.

Core Operating areas include:

Banquet amber and amber salon – 7500 sq. feet

Pre Function Are – 3500 Sq. feet

Set Up:

Cluster – 380

Theatre – 650

Class Room – 450

Double U Shape – 250

Reception – 800-1000

Worked with Citrus Group of Hotel & Resorts Goa (JUN 2010-Nov 2012)

POSITION: Food & Beverage Associate

Worked in four major outlets i.e. Coffee shop, Meetings, Events, & Bar.

Responsibilities included Meeting, greeting and serving guests. Accomplishing assigned duties given by the shift in charge. Learning new skills, concepts and gaining practical knowledge in the field of hospitality.

Confident and articulate when communicating with customers.

A deep understanding of food hygiene and health and safety issues.

Strong customer-facing skills.

Having a detailed knowledge & understanding of cocktails, wines.

Possess excellent planning, organizational and time management skills

Ability to communicate in a professional manner, both in oral and written

Possess excellent presentation and people management skills

Detail oriented with exceptional interpersonal skills

Knowledge of working efficiently and accurately in a fast paced environment

WORKED WITH TAJ PALACE Hotel & NEW DELHI (JAN2009-JUNE2010)

POSITION :AS GUEST SERVICE ASSOCIATE

Provide support to banquet staff during the planning set up and service of each assigned functions.

Perform inventory of all equipment and supplies as instructed by the Banquet Manager.

Inspiring bar staff to deliver prompt, friendly and efficient service at all times.

Organizing the daily Rota and duties.

Re-evaluating the beverage & wine list offered, highlighting trends & new products to managers.

Strong customer-facing skills.

Having a detailed knowledge & understanding of cocktails, wines.

Possess excellent planning, organizational and time management skills.

Ability to communicate in a professional manner, both in oral and written.

Possess excellent presentation and people management skills.

Detail oriented with exceptional interpersonal skills.

Knowledge of working efficiently and accurately in a fast paced environment.

Achievements:

Nominated for employee of the month Feb 2011 from citrus hotel.

Got Customer champ certificate 2010 from citrus hotel

Nominated for employee of the month april.2013 Radisson Blu hotel

Appreciation letter from Mr. Kingshuk Chakraborty, (General Manager, golden tulip hotel Delhi NCR) for Outstanding Guest Services.

ACADEMIC QUALIFICATION

Three years Hotel Management Course from Amrapali Institute Haldwani Nainital(Uttarakhand)

Intermediate from U.A. Board in 2007.

High School from U.A. Board in 2005

Industrial Exposure:

I had done 4 months Industrial Training from THE MANU MAHARANI HOTEL, NAINITAL.

I had done two months INDUSTRIAL TRAINING from KENILWORTH SPA & RESORT GOA.

Hobbies:

I like to watch new Hindi movies.

Playing Snooker.

Personal Profile

NAME

Vineet Singh Rawat

Father’s Name

: Mr. R.S. Rawat

Date of Birth

: 01.01.1988

Gender

: Male

Marital Status

: Single

Height

: 5’9’’

Blood Group

: B+

Language Known

: Hindi English

Nationality

: Indian

Weight

: 68

Passport Number

: J9481670

Declaration: - I hereby declare that all the information given above is true to best of my knowledge.

Vineet Singh Rawat

DATE:

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