RESUME

Ganesh Ramdhani Kesari

Room no.*, Bhagirathi Kunj,

Shantilal Compound, Jawahar Nagar, Khar (E),

Mumbai - 400055.

Mobile: 836-***-**** / 961-***-****

Email: adh9ac@r.postjobfree.com

Objective:-

Professional course:-

Degree in HOTEL & TOURISM MANAGEMENT from Mumbai University.

Additional course:-

Diploma in computer advanced technology from Viewtech institute of

technology.

Field Experience:-

Over 10 years of experience in Restaurant, corporate catering and catering

events.

Achievements:

• Certificate of appreciation for outstanding performance in

TRIDENT, BKC.

• Certificate of appreciation for not being well but still reporting to work in

TRIDENT, BKC

• Certificate of appreciation for passing the audit in Hamad medical general

(DOHA).

• Certificate of acknowledgment for participating chemical safe handling

and procedure from ECOLAB.

WORK HISTORY:-

THE PROJECT CAFE

Industry: Hospitality

“Sr. captain”

DURATION: 12, APRIL 2017 TO PRESENT.

Reporting manager: Restaurant manager

Started career as a sr. waiter and got promoted to sr. captain.

Responsibilities:-

• Assist guest with table reservation.

• Assist guest while seating.

• Ensure guests 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 selection.

• 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 enthusiasm.

• Serve food courses and beverage to guests.

• Set tables according to type of event and service standards.

• Records transaction / orders in point of sales systems at the time of order.

• Communicate additional meal requirements, allergies dietary needs, and special

requests to the kitchen.

• Communicate with the kitchen regarding any menu question, the length of wait

and product availability.

• Check with guests to ensure satisfaction with each food course and beverage.

• Responsible for clearing, collecting and returning food and beverage items to

proper area.

• Maintain cleanliness of work areas, chinaware, glassware 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

settlement.

• Ensure that the restaurant is always kept clean and organized, both at the front as

well as the back of the house area.

• 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 in coaching and developing junior staff.

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

TAMWEEN-PROJECT DEVELOPMENT COMPANY, QATAR.

ISO 22000:2005 certified

Industry: - Hospitality

“Assistant Catering Manager”

DURATION: 12 JUNE 2015 TO 9TH MARCH 2017.

Reporting manager: Operation manager.

Started career as a catering supervisor and got promoted to assistant catering manager.

Responsibilities:-

• Plan, organize and develop the food and beverage service.

• Meeting customer expectation, food and hygiene standard.

• Create and prepare the multi cuisine menu with sales cost.

• Coordinate with the client and supplier for daily supply material.

• Implement the business development technique in developing the project

ideas and component to provide better opportunities for company.

• Prepare stock/inventory tracking system for cold and regular store.

• Arrangement of Logistic & Fleet for Food transportation.

• Attending Monthly meeting with Clients Management.

• Prepare purchase requisition, sales report and food cost report and

summit to operation manager.

• Directed the workflow of employees, ensured safety and quality, and

delegated all work assignments

• Recruit and train the staff for different location according their

requirements.

• Prepare the policy and procedures report to ensure the safety and quality

of food in the main kitchen according ISO standards.

• Handling 6000 plus meal every day in different location in QATAR.

FUTURE BAKERY AND CONFECTIONERY

Industry: Hospitality

“Self-Employed”

DURATION: 5TH AUGUST, 2013 TO 15TH MAY, 2015

• Market-oriented – meeting with the client and do the product sampling and get the

order from the clients.

• Food cost controller – make sure all the product should come at our budget.

• Accounting - Take care of all accounting activities for example employees’ salary,

vendor payment, and all the legal bank transactions.

• Purchase - Looking after the purchase and get the best price from the market.

• Business development – to promote business distributing pamphlets and various

online platforms.

OBEROI HOTELS AND RESORTS

Brand: TRIDENT, BKC

Industry: Hospitality

“Food and Beverage Service Assistant”

DURATION: 15TH DECEMBER, 2010 TO 21st JUNE, 2013

Reporting manager: Restaurant manager

Responsibilities:-

• To prepare and carry out food and beverage service to guests in a

courteous and efficient manner. This includes offering table service to

guests, regularly checking the floor, this includes all lounges, the gardens

and the spa. This will also include preparing and delivering room service

trays as and when required.

• To assist in the preparation of mise en place for service as required, in

accordance with the required hotel standards.

• Clean up restaurant, lounge and garden tables after customers and clean

with appropriate chemical.

• To display professional salesmanship and positive sales techniques at all

times.

• To handle minor complaints in a professional and courteous manner.

• Appropriate solutions. To immediately inform the restaurant manager of

all cases.

• Forward solutions and suggestions to eradicate complaints and other

comments from guests to the restaurant manager.

• To comply with statutory requirements regarding the work place such as

employment.

TAJ HOTELS RESORTS AND PALACES

Brand: Taj lands’ end, Mumbai

Industry: Hospitality

“Industrial training”

Responsibilities:-

As an “industrial trainee” I, had undergone training in the entire various 4core

operational departments.

Department:-

Kitchen

Food and beverage

Front office

House keeping

Personal Information:-

Date of birth: - 17 February, 1987.

Marital status: - Single.

Religion: - Hindu.

Nationality: - INDIAN.

Languages known: - English, Hindi, Marathi.

Hobbies: - Playing Cricket, Listening to music.

Educational qualification:-

Passed S.S.C exam from MUMBAI UNIVERSITY.

Passed H.S.C exam from MUMBAI UNIVERSITY.

Passport details:-

Passport number:- T7975250 Date of expiry: 26/08/2029

Declaration:-

I hereby declare that all the details furnished above are true to the best of my

knowledge & belief.

Place: - Mumbai

Date :- (GANESH KESARI)

Contact this candidate