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Manager Service

Location:
New Delhi, Delhi, India
Salary:
45000
Posted:
October 28, 2019

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Resume:

CURRICULUM VITAE

Nitin Mukesh Bhardwaj

K***, house no - 301, street no 4, Mahipalpur

New Delhi, 100037

MOBILE NO -965*******

E-MAIL ADDRESS - adao7y@r.postjobfree.com

PROFILE A dynamic, results-oriented Operational Manager offering focused leadership to drive sales and profitability in highly competitive markets. Consistently achieve performance goals through enthusiasm, tenacity and initiative, which complement knowledge / expertise in.

Team Building / Staff Training

Purchasing / Inventory Management

Quality Assurance / Control

Facilities / Safety Management

Customer Service / Guest Relations

Cost Containment / Control

Policies and Procedures

Continuous Performance Improvement

Noted for outstanding communication skills, both with guests and staff; resolve problems quickly and equitably to ensure happy customers and happy employees.

Computer skills:

MS Word, Excel and PowerPoint

Fully conversant with all aspects touché software

Full knowledge of IDS software.

..

PROFESSIONAL EXPERIENCE

Operational Manager (32Milestone), September 2019 to Present

Train and supervise staff

Develop, implement and review operational policies and procedures.

Assist HR with recruiting when necessary.

Help promote a company culture that encourages top performance and high morale.

Oversee budgeting, reporting, planning, and auditing.

Work with senior stakeholders.

Ensure all legal and regulatory documents are filed and monitor compliance with laws and regulations.

Work with the board of directors to determine values and mission, and plan for short and long-term goals.

Identify and address problems and opportunities for the company.

Build alliances and partnerships with other organizations.

Support worker communication with the management team.

Ensure all food safety procedures are set

Outlet Manager, the Monk Restaurant (Oriental), Gurgaon

April 2015 to July 2019 (Galaxy hotel)

As an Outlet Manager, I am responsible to achieve the optimum level of guest satisfaction and departmental profitability in an atmosphere of teamwork and high team morale, whereby my role will include key responsibilities such as:

To motivate, coach and project a positive attitude at all times.

Assist other Food & Beverage Outlets in their operations within peak times when needed..

Ensures cleanliness of all facilities and equipment in the Outlet.

A courteous, professional and efficient service is provided at all times.

All duties and tasks are performed as per the tasks required at the outlet.

Be knowledgeable of all services and products offered by the hotel.

Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.

Have the knowledge and understanding to explain and perform up-selling all items offered by the department assigned as well as offering alternatives.

Monitor operating supplies, equipment and reduce spoilage and wastage successfully.

Successfully perform opening and closing procedures established for the assigned outlet.

Ensure a flawless service to the highest standards and as required by the department and the hotel. Assist in carrying out scheduled inventories of products and operating equipment

All the reports has to made on a monthly basis, and submitted to F & B Manager, It concludes

MONTH END REPORT

BREAKAGE & GUEST DATA

TRAINING & GROOMING

FOOD COSTING

WON MAXIMUM AWARDS SINCE 2015

HT CITY AWARDS

TIMES FOOD AWARD

JUST DIAL AWARD

GURGAON FOODIE AWARD

Assistant Manager, banquets, April 2014 to March 2015(Galaxy hotel)

Meeting clients, taking contracts to help them to discuss what they need to have in the event and reporting these to the banquet manager.

Pre -plan the event with the assistance from the manager.

Supporting the banquet plans, and design the venue planned.

Coordinate with the catering staff and manage banquet business logistics.

Ensure best food and beverage service is given in the interest of the consumer.

Monitor and control banquet budget, which includes labor costs, beverage costs, inventory equipment, etc.

Make sure to offer optimum level services in terms of quality and hospitality.

F & B Executive, Howzatt bar April 2013 to March 2014(Galaxy Hotel)

Ensure smooth day-to-day functioning of the bar.

Plan, co-ordinate & control the day to day operations. Monitor and control the service.

Directly intervene into guest’s complaints thereby ensuring continuous goodwill of the guest and to maintain the reputation of the hotel.

Manage bar operations through laid process.

Actively train & motivate the subordinates

Assist the bar manager in Sales building & controlling cost.

Plan & manage adequate inventory levels at all times.

Involve planning, organizing, coordinating and administering overall operations of the bar

Increase revenue generation by conducting drinks promotion and promotional activities. Supervise subordinates in terms of Manning, allocation of duties, briefing, and reviewing operational problems.

Provide supportive functional assistance to the Bar Manager for smooth BAR Operations.

Assist in planning, directing and coordinating various activities of the BAR through customer focused service delivery aimed towards achievement of business objectives.

Monitor appropriate standards of conduct, uniform, hygiene, and appearance of staff.

SWOT analysis to enhance guest satisfaction

Captain AXIS (Multicuisine restaurant) march 2009 to March 2013(Galaxy Hotel)

Conduct daily briefing of the staff and supervise the following;

Restaurant set-up and mis-en-place.

Reservations.

Restaurant inventory (supplies, perishables, liquor etc.)

Ensure smooth day-to-day functioning of the restaurants.

Developing customer relations and getting feedback about outlets

Monitor appropriate standards of conduct, uniform, hygiene, and appearance of staff.

Maintain constant guest contact

Assist in planning, directing and coordinating various activities of the Restaurant through customer focused service delivery aimed towards achievement of business objectives.

Guest database by getting their visit to get more business in future target

Restaurant Steward 56- Italian restaurant Feb 2008 to March 2009

Pre opening team member of the restaurant

Worked with Italian chef

Responsible to take care of the stations

Getting maximum revenue by up selling & suggestive selling

Won maximum employe of the month by doing up selling of expensive wines

Trainee the Park, Chennai Oct 2006 to March 2007

Underwent six months’ industrial training in restaurants and banquets.

PROFESSIONAL QUALIFICATION

3 year Degree Hotel Management from IASE Deemed University, Rajasthan

ACADEMIC QUALIFICATION

Passed 10+2 in science stream, C.B.S.E. Jharkhand

Passed 10th from C.B.S.E., Jharkhand

PERSONAL PROFILE

Loyalty and quick learning are my assets. I believe in hardworking and want to learn new things in my life.

Strength: - Integrity, Politeness, Positive Attitude, Pliable to any environment and above all my believe in God.

PERSONAL DETAILS

Father’s Name : Mr. M.K.S chaudhary Nationality : Indian

Date of Birth : 1st march 1988 Passport No. : N4930389

Marital Status : Married Language : English, Hindi

Child : One

Hobbies : Playing cricket



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