.

SOUVICK BHANDARI

**/*, ************* **** ****,

H ow rah – 711104

990-***-**** / 983-***-****

( PERSONAL)

033-****-**** (RES I D EN T)

E-mail : adepa9@r.postjobfree.com

S U M MARY :

• To work in the Food and Beverage Service Department in a Hotel.

Experienced professional Hotelier, with proven analysis and

development experience in Hotel Food and Beverage Operations and

Hotel Operations. Maintaining and up keeping of the restaurant, Take

special care on the service standards of the outlets, Training of staff,

Meeting the restaurant sales targets. Organizing Food and Beverage

Festivals and offers. Giving discounts and offers on special occasions.

M aintaining and safe guarding the in-house rules and policies of the

company. Maintaining a friendly and courteous work experience

among each and every employee. Excellent writ ten and oral

communication skills include teaching of new menus, briefing of the

restaurant staffs on the grooming, knowledge refreshing and

motivating them to perform with confidence.

ACADE M IC PROF I L E :

E XAM I NAT ION BOARD / COUNC I L YEAR OF PASSING

ICSE DELH I 2004

ISC DELH I 2006

B. SC. H MCTT P.T.U 2009

Completed (Bsc Hmctt) 3 years degree in hotel management and catering

technology & applied Nut ri tion from SBIHM (Subhas Bose Institute of hotel

management) Kolkata in the year 2009.

PROFESSIONAL QUAL I F ICAT IONS :

P resently working with ITC Fortune Park Panchwati ( Kolkata)

m ember I TC hotel group as a t r food and beverage executive got

p romoted f rom captain . Working with this company from 5th

september 2011 till today .

Worked in

Zodiac (Coffee Shop)

Job Responsibilities

To take briefing on regular basis.

Able to perform in various situations and can solve guests queries.

Able to organize a given task with the help of leadership skills attended through

i nteraction with the staffs, Planning a team work and with the over

a ll supervision.

Able to maintain a seamless co-ordination and co-operation with the inter and intra

department.

Able to blend the ideas of various organizations to perform a smooth f low of the

food and beverage service and combining the professional experiences in

operational management, staff relation and guest service.

C reating value for appropriate cost controls, and profit management.

Effectively manage a restaurant within the policies and guidelines of the

company, ensuring 100% customer satisfaction at all times.

Controls day-to-day operations by scheduling manpower, ordering food and

supplies, and developing the restaurant team.

Controls profit & loss, by following cash control/security procedures,

maintaining inventory, managing labor, reviewing financial reports,

and taking appropriate actions.

Team members, conducts t raining, takes discipline action, motivates and

t rains.

Ensures food quality and 100% customer

Contact this candidate