RESUME
ROZER JAMES
Sector -** Dwarka polt No.*.New Delhi
M.No. –880*******(Delhi) 090********(GOA)
ad0z3y@r.postjobfree.com
Career Objective:
I am an experienced resort manager trained and recognized for excellent managerial skills. I am looking for a good job position as a resort manager to develop my work base and experience. I have good knowledge of the resort industry. I proved effective in maintaining cordial relations with customers and offering special ad on services to them for their luxury stay. I also possess good communication skills and a pleasing personality to interact with customers.
Academic Qualification:
Matriculation from C.B.S.E Board.
Intermediate from C.B.S.E Board.
B.A Graduate from Delhi
Professional qualification:
Did I.H.M. Diploma from Govt. of N.C.T of Delhi Food Craft Institute,Lajpat Nagar IV,New Delhi India.
Experience:
At Presently ( From August 2019 to till Date)Working with Saptagiri Restaurant Pvt. Ltd. as an Operational Manager deals in Food & Beverages at all the Airports in PAN India(Having 27 Airports).
Profile:
Key Responsibilities:
Managing all aspects of food and beverage operations including:
Budget management.
Team leadership.
Customer service.
Menu design and compliance with health and safety regulations.
Oct 2012 to Till Date 17 Aug 2019. Worked as a General Manager with Safira River Front Boutique Resorts, Goa looking after 4. Resorts. In North Goa.
And there are 2 farm House in Bijwasan Kapashera New Delhi.
Key responsibilities:
Marketing and selling conference and banqueting facilities
Scheduling reservations
Operating the facilities profitably
Planning well so each event runs smoothly
Checking all bills are paid on time
Managing your food and beverage team
Briefing staff and checking the room set-up before the event
Ensuring the room is turned around, ready for the next event
Goa Resorts key responsibilities.
Ensuring guests are receiving the highest standards of services
Managing and overseeing the resort team which will consist of Hosts, Chalet Cleaners and Drivers/Handymen
Maximizing communications between resort and the head office to ensure the smooth-running of your resort
Heading up and working as part of a small, focused resort team
Maintaining and developing supplier relations in resort ensuring all guests receive good quality food, wines etc.
Overseeing arrivals & departures on changeover day
Developing and maintaining relationships with guests from week to week through regular chalet visits
Holding daily briefing & resort meetings with all staff
Completing all paperwork efficiently and accurately including daily accounts returns (i.e. F&B, Room Sales reports etc.)
Ensuring that all members of staff are carrying their roles with efficiency and to the high Powder White standards
Overseeing regular stock-takes of food goods, chalet suppliers, linen and wine
Ensuring the maintenance of resort vehicles where applicable
Overseeing any maintenance issues and ensuring the correct care of all Powder White property including staff accommodation
Providing training to the new joiners in F&B Staff & the bar tenders
Conducting meetings with the Management of hotel on monthly basis.
Look after the maintenance of the Farm houses i.e., Landscaping, Plumbing, Painting, Polishing etc.
Nov 2006 to July 2012 General Manager of CASA BOUTIQUE HOTELS GOA, Casa Anjuna, Casa Baga,Casa Vagator, Casa Colvale, Casa Britona, Casa Fontainnas Bardez,Goa,Websit:casaboutiquhotelsgoa.com looking after 6 Resort in North Goa.
Profile:
Ensuring guests are receiving the highest standards of services
Managing and overseeing the resort team which will consist of Hosts, Chalet Cleaners and Drivers/Handymen
Maximizing communications between resort and the head office to ensure the smooth-running of your resort
Heading up and working as part of a small, focused resort team
Maintaining and developing supplier relations in resort ensuring all guests receive good quality food, wines etc.
Overseeing arrivals & departures on changeover day
Developing and maintaining relationships with guests from week to week through regular chalet visits
Holding daily briefing & resort meetings with all staff
Completing all paperwork efficiently and accurately including daily accounts returns (i.e. F&B, Room Sales reports etc.)
Ensuring that all members of staff are carrying their roles with efficiency and to the high Powder White standards
Overseeing regular stock-takes of food goods, chalet suppliers, linen and wine
Ensuring the maintenance of resort vehicles where applicable
Overseeing any maintenance issues and ensuring the correct care of all Powder White property including staff accommodation
Providing training to the new joiners in F&B Staff & the bar tenders
Conducting meetings with the Management of hotel on monthly basis.
Dec 2005-Nov 2006. F& B Manager AGC army Golf Course, Delhi Cantt.10
Profile:
Worked with multi Cuisine Restaurant and Club
Indian Chinese Continental
Managing Fine dining Restaurant of 150 covers
Managing coffee shop of 120 covers
Managing Bar with 100 covers.
Arrange army Chief Parties and Functions,
All army functions
Managing staff of 80 members
Supervising Kitchen
Arranging the parties of tournament of golf course.
Arranging personal Parties also (four times in a week, 100-150 people)
Arranging the morning breakfast also for member of golf club, Whoever play Golf in the morning. (Around 150-200 People every day)
Maintain 18 Holes Golf Ground
July 2005-Dec 2005 Restaurant Manager 38 FM Indian Specialty Restaurant, New Delhi.
April 2005-June 2005 Guest House Manager Seaways Mari Time (India) Limited.
June 2003-March 2005 Restaurant Manager Copper Chimney Indian and Chinese Restaurant Inter Continental Hotel (President Tower Arcade) Bangkok (Thailand).
.
Profile:
Supervise day-to-day shift activities of one or more food and beverage outlet(s).
Ensure all staff are properly trained and certified and have the tools and equipment needed to effectively carry out their job function.
Assist in the development and implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs.
Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s).
Assist in preparation of the annual operating budget.
Maintain procedures to (1) ensure the security and proper storage of room service inventory and equipment (2) ensure the security of monies, credit and financial transaction, (3) replenish supplies, inventory, uniforms etc. in a timely and efficient manner, and (4) to minimize waste and control costs.
Participate in taking inventories.
Ensure that all restaurant equipment is in proper operational condition and is cleaned on a regular basis.
Ensure that all restaurant facilities are cleaned and properly stocked according to anticipated business
Jan 1995-June 2003 Flight Catering Supervisor and Asstt. Catering Officer
Taj Air caters the unit of Tata Group of Hotel IGI airport, and, Handling of Domestic and International Airlines, Institutional Catering Zee Capital, Out Door Catering,
Coffee Chain Catering, Outlet Barista Others.
Personal relation with different airlines Official/Client
supervising of flight Catering
Hot Kitchen, Cold Kitchen, Bakery, and other department
Handling Cargo and customers Items
1. United airlines
2. Air France
3. Singapore
4. Malaysian Airlines
5. Emirates
6. Air Mauritius
7. Air lanka
8. Jet air ways
9. Kuwait
10. Royal Jordan
11. Indian Airlines
12. Version Airlines
13. Air India
14. Sahara Airlines
And Lot more international and Domestic Airlines
15. VIP Charter
16. Embassy Charter
Strength
Positive attitude & hard Work.
Personal Profile:
Father’s name : Mr. Wilson James
Date of Birth : 2nd October 1974
Marital Statius : Married
Language Known : English, Hindi, Punjabi and Thai
Hobbies : Playing Guitar,Playing Cricket, Listening
Music, Traveling& Singing
Religion : Christian
Height : 6 feet 1 inch.
Date:
Place: (Rozer James)