CURRICULUM VITAE

PERSONAL DETAILS: BIRENDER DUTT

Residential Address:- c/o Mohan Lal plot no 160 Ibrahim pur

p.o neelmatha

cantt Lucknow, (India)

Email : add7es@r.postjobfree.com, add7es@r.postjobfree.com

Date of Birth: : July 03, 1985

Nationality: : Indian

Passport no: : H5722894

Area of Interest: F&B Service

Skype id birenderd1985

Mobile Numb +973-********,+91-770*******

CAREER OBJECTIVE

I want to obtain a long term career with an organization which has a strong background that provides good opportunity for enhancement of professional and personal status.

CAREER ACHIEVEMENT

Date: Dec 02,2019- Till Date

Designation OPERATIONS HEAD

Responsibilities

Working as Operation Head with THE CHERRY TREE BAKERS

Recruit, select, train, assign, schedule, coach, counsel and discipline employees

Communicate job expectations; planning, monitoring, appraising and reviewing job contributions

Plan and review compensation actions; enforcing policies and procedures

Contribute operations information and recommendations to strategic plans and reviews; prepare and complete action plans; implement production, productivity, quality and customer-service standards; resolve problems; complete audits; identify trends

Forecast requirements; prepare an annual budget; schedule expenditures; analyze variances; initiating corrective actions

Develop operations systems by determining product handling and storage requirements; develop, implement, enforce and evaluate policies and procedures; develop processes for receiving product, equipment utilization, inventory management and shipping

Analyze process workflow, employee and space requirements and equipment layout; implement changes

Maintain safe and healthy work environment by establishing, following and enforcing standards and procedures; complying with legal regulations

Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations

Accomplish operations and organization mission by completing related results as needed

Meet or exceed operations labor budget expectations

Manage staff levels, wages, hours, contract labor to revenues

Responsible for all department managers and supervisors, with review/approval responsibility for all operations employees

Run a safe, injury/accident free workplace

Responsible for all aspects of vehicle and heavy equipment rentals

Establish contracts and pricing and ensuring proper maintenance and serving as primary liaison with utilities and local government agencies, such as fire, police, health and safety agencies

Manage relationships with key operations vendors

Track vendor pricing, rebates and service levels

Review and approve all operational invoices and ensure they are submitted for payment

Serve as primary point of contact when there are customer issues related to equipment quality, customer service, or accidents and mishaps on-site. In particular, this includes any issues on-site at client facilities, such as breaking a fence or tape residue on flooring

Communicate customer issues with operations team and devise ways of improving the customer experience, including resolving problems and complaints

Communicate all operating policies and/or issues at department meetings

Work closely with the inventory manager and team to perform analysis of our inventory and ensure we are utilizing our inventory effectively, purchasing the right equipment, maintaining solid inventory data and reduce sub-rental expenses

Date: March 19, 2018- 30 june, 2019

Designation: FOOD COURT UNIT HEAD

Responsibilities

Working as a HEAD OF UNIT with yum yum tree food court Bahrain under the umbrella of global investment group

OVERVIEW: YUM YUM TREE Food court is a brand oriented organization, in which concept like subway,tariyaki,vanillies tiki Ming,pad thai,al mangal,food experience can be taken under one roof.

recruiting, training and supervising staff

agreeing and managing budgets

planning menus

ensuring compliance with licensing, hygiene and health and safety legislation/guidelines

promoting and marketing the business

overseeing stock levels

ordering supplies

producing staff rotas

handling customer enquiries and complaints

taking reservations

greeting and advising customers

problem solving

preparing and presenting staffing/sales reports

keeping statistical and financial records

assessing and improving profitability

setting targets

handling administration and paperwork

liaising with customers, employees, suppliers, licensing authorities and sales representatives

making improvements to the running of the business and developing the restaurant.

Date: Feb. 08, 2015- Feb.12,2018

Designation: RESTAURANT MANAGER

Responsibilities

With al-mawarid food co.(pizza hut) as a restaurant manager from Feb 2015 to Present Job Profile.

Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved

• Effe Handling ctively manage the restaurant .

more then 20 team member during operations.

• Manage operations with passion, integrity, and knowledge while promoting the culture and values of the Silo

• Implement new company policies and procedures by developing plans and instructing staff.

• Provide direction to shift leaders, and staff to achieve restaurant goals

• Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement

• Provide coaching and feedback to managers and staff and assess performance on and ongoing basis

• Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations

• Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness

• Consistently monitor product and labor costs to remain within goals

• Solicit guest feedback to understand the needs and wants of customers

• Train and coach staff on guest services principles and practices

• Follow the Silo Restaurant policies and procedures, including those for cash handing and safety/security

• Monitor and maintain the Micros POS System

• Assist in new menu implementation

• Develop and implement creative solutions to areas of improvement

• Assist in conducting staff and daily pre-shift meetings

• Assist in any areas of the restaurant when staffing constraints require

• Identify employee weaknesses and retrain as necessary

• Complete the season to the specifications outlined in your Employment Contract.

Date: July 25, 2013-dec 2014

Designation: DUTY MANAGER

Responsibilities

Worked as a DUTY MANAGER PVR CINEMAS

Co-ordinates and control the day-to-day operations of Concessions and box office.

Maximize profitability with adequate cost control

Having experience to Handle more then 70 people during operations.

Local Area Marketing to increase admissions to the cinema. Also to establish PVR, not only as Cinema but as an overall entertainment destination of first choice

Plans and implements the On the Job Training/Operational Training for Duty Officers, in coordination with the training team, for operational efficiency

Ensures redressel of all customer complaints at the cinemas within stipulated timelines.

Date: July 13, 2011- 10 Feb. 2013

Designation: SHIFT MANAGER

Responsibilities

Worked as a shift manager Pizza hut yum restaurant international

Supervise and co-ordinate activities of staff who prepare and portion food,

Establish work schedule, Ensure food service and quality control,

Supervise and check assembly of trays

Full responsibility for specific financial controls, TM training assignments, and the screening of prospective employees under the direction of the RGM.

Directly perform hands-on work on an ongoing basis to train employees, respond to customer service needs, or otherwise role model appropriate skills and behaviors in the restaurant.

To operate shift under mandatory SOPs and guidelines of the organization.

SUCCESS INDICATORS

APC, Up-selling, Suggestive selling targets, COS, COSV performance, Recruitment Readiness of the store.

TMTS scores, 100% expert certification, No. Of cross-trained Team Members.

CMS check scores, CRM scores, CER scores. P/L and budgeted sales figures

WORK ACTIVITIES

Conduct briefings, share targets & updates with team members.

• Assists in management of day-to-day operations by managing labor, counting inventory and supplies, and developing the restaurant team

•Ensures that facility and equipment are maintained to company standards on a day-to-day basis

•Supervises others efficiently and coordinates their work

•Assists in management of day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team

•Ensures health and safety compliances, and company safety and security policies are met

•Assists Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions

1.Date: Aug, 2010- April, 2011: Jaypee palace Hotel & Convention center, Agra (India)

Designation FOOD & BEVERAGE EXECUTIVE

Responsibilities:

Do the buffet set up for breakfast, lunch, and dinner in the restaurant.

To look into the day to day reservations of the tables.

To see that the restaurant is properly set up with the required mis-en-place.

Sought out if there is any complain on the guest table.

Always greet and welcome guests promptly in a warm and friendly manner.

Always thank and give fond farewell to guests conveying anticipation for their next visit.

Assist guest with table reservation.

Assist guest while seating.

Ensure guest are serviced within specified time.

Has a good knowledge of menu and presentation standards.

Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.

Able to answer any questions regarding menu and assist with menu selections.

Able to anticipate any unexpected guest need and reacts promptly and tactfully.

Always applies service techniques correctly at all times, and serving Food & Beverage items with enthusiasm.

Serve food courses and beverages to guests.

Set tables according to type of event and service standards.

Record transaction / orders in Point of Sales systems at the time of order.

Communicate with the kitchen regarding any menu questions, the length of wait and product availability.

Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.

Check with guests to ensure satisfaction with each food course and beverages.

Responsible for clearing, collecting and returning food and beverage items to proper area.

Maintain cleanliness of work areas, china, glass, etc. throughout the shift.

Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.

Present accurate final bill to guest and process payment.

Perform shift closing on the Point of sales terminal and tally cash and credit card settlements.

Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.

Ensures that hotel brand standards and SOP's are consistently implemented.

Work with fellow staffs and manager to ensure that the restaurant achieves its full potential.

Completes the daily responsibilities that are set for each individual shift.

Complete closing duties, including restocking items, turning off lights, etc.

Conducts monthly inventory checks on all operating equipment and supplies.

Take an active role in coaching and developing junior staff.

Any other duties related to food and beverage service assigned by the manager.

Hotel Overview: Jaypee Palace Hotel and Convention Centre (five stars deluxe), Agra. The hotel is a 341-rooms flagship property in historic destination and has a convention Centre for up to 2000 people serving International cuisines, with four specialized restaurants grand buffet, coffee shop, Paatra and cest chine (Chinese restaurants).The hotel is HACCP and ISO 9001: 2008 certified.

May, 2009-April, 2010 Come sum foods Pvt. Ltd (AGRA)

Designation: Asst. Restaurant Manager

Responsibilities:

Business activities

Front Office

Operational Activities

Inventory & Pilferage Control

Housekeeping

KEY RESULT AREAS

Business Activities/Front Office/Operational Activities/House keeping

Business activities:

taking responsibility for the business performance of the restaurant;

analyzing and planning restaurant sales levels and profitability;

organizing marketing activities, such as promotional events and discount schemes;

preparing reports at the end of the shift/week, including staff control, food control and sales;

creating and executing plans for department sales, profit and staff development.

Front Office:

Coordinating the entire operation of the restaurant during scheduled shift.

Handling customer complaints and queries. Responding to customer complaints.

Ensuring that all employees adhere to the company’s uniform standards.

Organizing and supervising the shifts of kitchen, waiting and cleaning staff.

Operational Activities:

organizing stock and equipment, ordering supplies, and overseeing building maintenance, cleanliness and security;

working to ensure standards of hygiene are maintained and that the restaurant is complying with relevant health and safety regulations;

reporting to and attending regular meetings with area managers or head office representatives;

Establishing relationships with the local community and undertaking activities which comply with the company’s corporate social responsibility programs.

Inventory Control & Pilferage:

Regular or sudden stock check, Taking action for pilferage control.

Maintaining stock registers along with control on supply chain.

Housekeeping:

maintaining high standards of quality control, hygiene, and health and safety;

checking stock levels and ordering supplies.

preparing cash drawers and providing petty cash as required;

Helping in any area of the restaurant when circumstances dictate.

Restaurant Overview:

A part of RK group of companies dealing with multi cuisine food restaurants across India in corporate with Indian railways & IRCTC, an ISO certified, HACCP Certified and the Member of

FHRAI (Federation of Hotels & Restaurant Association of India.)

Date:26-01-2008 to 26-05-2008

Taj View, Agra (India)

Designation: Hospitality Internship

Responsibilities:

To go through all the four major operational areas of the hotel and understand each and every department’s functioning.

Worked in rotation in rooms, public area, laundry and linen room.

Handled a’ la carte and banquet service.

Learn and develop skills in the day to day operations of all departments.

Hotel Overview: Just 6 kilometers from Agra Cantt Railway Station, the elegant Taj View Hotel enjoys panoramic views of the Taj Mahal, and can host up receptions for up to 400 This unique setting is also the stage for Darbar Nights, a theme evening event that will enthrall your guests with the exotic cuisine and traditional dances of the Mughal emperors.

ACADEMIC ACHIEVEMENTS

Dates: 2006- 2009 (April 2006 to May 2009)

Course: Bachelor Degree in Hotel Management

Institution: Amity University, Lucknow.

2004: Class XII from K.V AMC, Lucknow, India.

2002: Class X from K.V AMC, Lucknow, India.

ACHIEVEMENTS

N cc A,B,C. Certificate

honor certificate in social service

Certificate in volleyball cluster level

KEY SKILLS

Service Skills

Adept at Silver Service

Interactive Skills

Interacting with guests confidently along with presence of mind and sense of humor at the right places.

Handling VIP Guests

Teamwork

Supervising and leading a team of servers as a Station Holder

Effectively communicating with team members and guests for achievement of desired results

Situation Handling

Responsible for the effectively handling any queries or complaints regarding food and service

REFERENCES

Provided if needed.

Place: Lucknow

Date: (Birender Dutt)

Contact this candidate