Manager Service

DIGAMBER NEGI

Present Address

House No. B***

Sangam Gali, New ashok nagat

New Delhi-110091

M - +919*********

E-Mail: ***********@*****.***

Seeking middle level management assignments in the Hospitality Industry Professional Profile

Over 14 years 6 month of extensive experience in the hospitality industry in India.

Extensive experience in planning, supervising and managing the entire operations including infrastructure development, resource planning, procurement and maintenance of inventory levels for smooth functioning of outlet.

Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.

A consistent performer with a proven track record of increasing revenues and streamlining workflow.

Expertise in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees.

Excellent interpersonal, liaison and problem solving skills with the ability to work in multicultural environment.

Areas of Expertise

Operations

Developing and implementing procedures, control systems for maintaining hygiene and quality standards.

Leading efforts for streamlining processes and generating cost savings in operations.

In depth knowledge of actual operations in each department, helping trouble shoot client issues.

Implementing sales promotional strategies to increase the sales volume and achieving maximum customer satisfaction.

Client Servicing

Ensuring high quality services resulting in customer delight and optimum resource utilization for maximum service quality.

Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and customizing the product and services accordingly.

Delivering high-value services to upscale clients for exalting their satisfaction levels. People Management/Training

Staffing, Performance Review and Appraisal assistance.

Handling operational functions like pre-shifts staff briefings, making the duty roster, shift management.

Imparting appropriate training on Food & beverage Service Excellence and Teamwork to restaurant and support service staff.

Organizing and conducting practical and theoretical training programs, to enhance skills and motivational levels.

Career Highlights

Currently working as a banquet manager at the Crowne Plaza Mayur Vihar 11000 sq ft area.

date of joining :- 15th dec 2014 ( joined as a restaurant manager and promoted as banquet manager to handle newly opened banquet on 18th oct 2017 ) Worked as an operation Manager in Tavisha Hospitality in Delhi NCR. Worked as a Restaurant Manager in The SURYAA New Delhi ( Food & Beverage Service)

@ Sampan pan asian restaurant from 5th march 2012 till 7th july2013. Joined The Suryaa New Delhi as an Asst.Manager on 5th march 2012. 6th Oct 2008 till 2nd march2012 with Crowne Plaza Today Gurgaon Joined as a captain, 1st april 2011 promoted as a food & beverage executive Banquet Operations/Coffee shop

Responsible for the entire operations & associated activities of the Banquet.

Implement necessary working procedure to ensure a smooth operation and executing policies for the betterment of the organization.

Developing & implementing procedures control systems for maintaining hygiene & quality.

Staff training and motivation.

15th Aug 2008 - 30th Sep 2008 with Crowne plaza New Delhi, as a captain in food & beverage service :-

Capt. - Lacafe-24hour multi cuisine restaurant

Responsible for day-to-day restaurant operations, inventory control, setting up, maintaining high guest satisfaction level, guest feed back; interact with guest, training service staff and achieving targets.

Oct 2005 - july 2008 with Uppal's Orchid-An Ecotel Hotel New Delhi The Growth Path with Notable contributions;

To contribute in the financial success of the establishment and my own unit by delighting customers each and every time. Joined as a - Steward

oct'2007 -july'2008 Capt. -Bonitos - A 24 Hours Multi Cuisine Restaurant

Designed, implemented/monitored effective procurement schedules along with finalizing the specifications of the materials and establishing the quality & quantity limits for effective inventory control.

Training Programs/ Seminars

Attended various training programs/ seminars such as:

Got awarded for becoming Employee of the month.

Appreciation letter from General Manger for participation in World Water Day program.

Participated in 3 day program of green team and a member of green team

Attained wine training seminar at "Sheraton" New Delhi Education

2001-2004/ oct batch Society of Advance Management Studies Varanasi,

Diploma in Hotel Management Catering Technology and Applied Nutrition. 200*-****-**+2 Sri Gruteg Badhur School haldwani

Date of Birth: 1st sep 1983

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