Manager Assistant

Personal Profile

Ambitious and dynamic professional backed by strong leadership skills, a sound understanding of business finances and proven customer service track record eager to take on fresh and rewarding challenges.

Key skills

Hospitality & Culinary Management

Front- & Back-of-House Operations

Budgeting & Cost Controls

Five-Star Dining/Menu Development

Teambuilding/Training/Supervision

Safety/Sanitation/Quality Controls

Vendor/Inventory Management

Guest Service Excellence

Multi outlet Operations

Strategic Marketing & Sales

Payroll/P&L Management

Profit & Growth Strategies

Restaurant & Kitchen Design

Overview

Federation of Indian Chambers of Commerce and Industry (FICCI) is an association of business organisations in India. Established in 1927, on the advice of Mahatma Gandhi by GD Birla and Purushottam Das Thakurdas, it is the largest, oldest and the apex business organization in India.[1] It is a non-government, not-for-profit organisation

Sanadige – Fine Dine Restaurant is a mecca for seafood lovers. It offers a plethora of coastal delicacies along with some North Indian delights too, Mangalorean cuisine is the highlight of the menu. Sanadige is a beautiful blend of traditional outlook with modern sensibilities. This fine dining restaurant may be expensive but it leaves you with a lot of memories and a glimpse into the coastal belt of India.

On the Water Front: a 132 seater combines stunning looks with an impeccable dining experience to set newer, higher standards of excellence. The elegant and brightly lit interiors incorporate the best of contemporary open kitchen design and a unique lighting installation.

Anidra: a slick bar with a distinctive beverage and food offering, coupled with flare and warm service by a team of hosts. Located next to “On The Waterfront” at the Aman Hotel New Delhi, Anidra provides the perfect setting for an after office cocktail to unwind through the week or an energized up-tempo evening with foot tapping music on a weekend.

Punjab grill by” Jiggs kalra”: Located on the second floor on the select city walk mall, this is a 85 seater casual dining Indian restaurant which lays emphasis on authentic ingredients used to prepare Indian food concepts. The menu consists of starters, salads, mains etc with innovative beverage concepts. 2500 square feet.

Awards

ON THE WATERFRONT

Best “Debut Fine Dining Restaurant” from Times Now(2013)

Best “Noteworthy newcomer- multi cuisine” restaurant from Times food (2013)

ANIDRA

Best “Night life award” from Times Now(2013)

SET’Z

Best “Multi cuisine restaurant” from Times Now(2011)

Best “Oriental restaurant” from Times food(2011)

Best “ BAR” from Times nightlife (2011)

Operational Support

Developing OE, FF and E pertaining to the concept

FF and E – Procurement and ordering

Initial training-Pre opening stage

Setting up of operations

Working closely with the uniform designer to get the uniform functional yet designer

Food and beverage product standardization

Inventory management of the stores

Overlooking the procurement and sourcing process

Financial Impact

Preparing Preliminary Budgets

Revenue Projections- The year 2015-16 is projected to close at INR 20 Corers.

Cost analysis

Overview of the Monthly Profit and Loss statements with the finance team

Allocation of budgets

Food and beverage controls- Formulating processes governing F&B controls procedures in order to maximize the profitability and minimize spoilage.

Marketing

Marketing Communications: Branding, Collateral development, E-mailers, Ad campaigns, menu engineering

Brand Campaign

Company website launched with the correct brand communication

Human Resources

Working closely with HR in order to prepare the requisite manning levels

Recruitment

Mentoring New Team members vis a vis the performance

Effective Attrition monitoring

Training

On the job training modules

Refresher training sessions in conjunction with the training team

Materials

Effective inventory management

Introduction of better software’s in conjunction with the IT team in order to better manage the inventory and requisition process.

Managing Vendor.

Professional Experience:

08/2016 Assistant Director Hospitality and Logistics FICCI

06/2016 – 08/2016 Food and Beverage Manager The Gold finch hotel delhi,

NCR

09/2015 – 05/2016 Manager Food and Beverage Operations.

The Lodhi Hotel New Delhi India

04/2012 - 5/2015 Restaurant Manager – On The waterfront, Anidra. The Lodhi hotel New Delhi.

12/2011-4/2012 Assistant restaurant manager – On The Waterfront, Anidra, The Lodhi hotel new delhi

04/2011 - 11/2011 Assistant Manager - SET’Z, Café E, Chashi, on the go, DERL

6/2009 - 04/2011 Food and Beverage supervisor – Punjab grill New Delhi, Lite Bite Foods

10/2006 - 3/2011 Food and Beverage steward– ITC Maurya New Delhi

Education:

Bachelor‘s in Hotel Management

High School Andhra School, New Delhi

Others:

Completed six months Industrial Training from Jay Pee Siddhartha, New Delhi.

Personal Information:

Father’s Name : Mr. Trilok Singh Bisht

Marital status : Married

Date of birth : November 14th, 1985

Gender : Male

Languages : Fluent in Hindi and English.

Bhupender Bisht

. Phone: 989-***-****

lash Hills,

E-mail: *****.**@*****.***, *******************@*****.***

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