VIKRAM RATHORE Email: admv5g@r.postjobfree.com

Cell No : 094********

082********

JOB OBJECTIVE: Seeking assignments in F&B Operations with an organisation of repute.

SYNOPSIS

A result oriented professional with 17 years of experience in hospitality industry.

Currently Working at Radisson Shimla, A unit of Carlson Hotels Limited as F&B Manager.

Worked with Mahindra Holidays as Asst Manager F&B.

Worked with Concept holidays as F&B Manager

Working with Radisson Shimla, A unit of Carlson Hotels Limited as F&B executive.

Working with Costa cruise in Italy as assistant waiter.

Worked with Bennigans (an Amarican casual dinning restaurant chain) in Bahrain as team leader.

Started career with The Cecil (an Oberoi hotel) as F &B Service assistant.

Adept at providing service operations, understanding client's requirements and providing services accordingly. Leading teams to ensure the accomplishment of service deliverables.

Possess a focused, customer oriented approach with excellent relationship management skills and efficiency in dealing with clients across the industries.

Ability to lead, mentor & motivate the team. Keen planner & strategist with a detailed oriented approach.

AREAS OF EXPERTISE

Responsible for all food and beverage production and service

Plan and implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to

assure that the wants and needs of hotel guests are consistently exceeded.

Develops an operating budget for each of the department s revenue outlets, after approval, monitors

and takes corrective action as necessary to help assure that budget goals are attained.

Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented

Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other

standards are consistently met, ISO 22000 certified.

Assures that all standard operating procedures for operation, revenue and cost control are in place and

consistently utilized

Helps plan and approves external and internal marketing and sales promotion activities for the food

and beverage department

Helps plan and approve the organizational chart, staffing and scheduling procedures and job

description/specifications for all department staff.

Manages the long-range staffing needs of the department.

Approves the menus proposed by the Executive Chef for all outlets and special events.

Establishes quantity and quality output standards for personnel in all positions within the department.

Researches new products and develops an analysis of the cost/profit benefits.

Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity,

quality and price for all purchases.

Reviews new techniques for food and beverage preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food and beverage costs.

Consults with the Executive Chef, Purchasing agent and other daily to help assure the highest level of guest satisfaction.

Greets guests and oversees actual service on a routine, random basis.

Helps develop wine lists and bottle/glass wine sales promotion programs.

Develops on-going professional development and training programs for food service and bar personnel.

Ensures correct handling procedures to minimize china and glassware breakage and food waste.

Addresses guest complaints and advises the General Manager about appropriate corrective actions taken.

Planning and implementing procedures for special events and banquet functions

Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.

Monitors employee dress codes according to policies and procedures.

Approves all product invoices before submitting to the accounting department.

Manages physical inventory verification and provides updated information to the accounting

department.

ORGANISATIONAL DETAILS

Working as Food and Beverage Manager for Radisson Jass Shimla (Carlson Rezidor Hotel Group)

July 2011 till date.

Responsibilities

A 65 Room property with a multi-cuisine restaurant Café Valley Vue, Good Wood Banquet hall and Pulse Terrasse Bar .

Reporting to General Manager.

Responsible for recruiting, appraisals, menu planning, business planning.

Responsible for ensuring all F&B activities production, service etc are happening as per the HACCP.

Authorized to decide on the budget of the outlets and responsible for meeting the set target.

Determine the training needs of the staff and responsible for the implementation of the required training programs .Ensuring adherence to Standard operating procedures.

Responsible for raising employee morale and monitoring performance.

Worked as Assistant Manager F&B with MAHINDRA HOLIDAYS & RESORTS INDIA LTD.

June 2009- Feb 2011 Whispering pines, SHIMLA

March2011-June 2011 Snowpeak resort, MANALI

Responsibilities

Same as above.

Worked as F&B Manager with Concept Hospitality (Management wing of Orchid Hotels) MASHOBRA SPA AND RESORT Shimla

Sept 2008- May 2009

Responsibilities

Same as above.

Worked as Food & Beverage Executive (Opening Team Member)

with Radisson Jass Shimla (Carlson Hospitality World Wide)

March 2005-August 2008

Responsibilities

Responsible for Inventories, budgeting, staffing and appraisals of the staff.

Responsible for the smooth functioning of the restaurant, bar and timely execution of orders.

Responsible for ensuring guest satisfaction and handling guest complaints.

Authorized to make duty roaster and responsible for allocating staff off and leaves.

Determine the training needs of the staff and responsible for the implementation of the required training programs, take training classes and implementing Standard operating procedures.

Worked as Assistant Waiter with COSTA (an Italian cruise company) Genova, Italy

April 2004- Nov 2004

Responsibilities

Handling beverage sale at the station.

Responsible for setting the station for the operation and helping the waiter in serving the guest.

Worked as Team Leader (In store Trainer) with Bennigans (an American Restaurant Chain) Manama, Bahrain

June 2001- March 2004

Responsibilities

Authorized to act as the floor manager in his absence and responsible for the restaurant operation.

Responsible for inventory and help manager in various paper work.

Responsible for proper setup and closing of the restaurant before and after operation.

Maintaining proper standard of hygiene during the work.

Imparting proper service training to the new staff and implementing Standard operating procedures.

Making weekly schedules for staff, allocating duties and taking briefing of the shift.

Checking guest satisfaction Authorized to recommend action against errant staff.

Worked as Food and Beverage Service Assistant with The Cecil (An Oberoi Hotel) Shimla

May 2000- May 2001

Responsibilities

Handling restaurant operations, Customer Service (Attending Room Service Calls)

Maintaining proper standards of service and hygiene while serving food, to the guest satisfaction.

Proper set up of the Restaurant and back area for the operation.

Handling Bar operation, buffet setup for Breakfast, Lunch and Dinner.

INDUSTRIAL TRAINING

Title : TRAINED IN ALL THE FOUR DEPARTMENTS OF THE HOTEL.

Organisation : THE CECIL (AN OBEROI HOTEL), SHIMLA

Duration : SEPT 1998 TO FEB 1999.

ACHIEVEMENTS

Took part in stir 98(an official meet for bartenders) in IHM student category held at Taj West End ( a Taj group hotel) in Bangalore.

Took part in quality improvement programmed workshop for hotel management institutes (southern region) jointly organized by AICTE New Delhi and IHM Bangalore.

Specially called to Supervisor Lunch hosted by Bharti Telecom for Dr. Man Mohan Singh Prime Minister of India in Ludhiana Punjab.

Specially recommended by Carlson office Singapore to work as task force and help in training for opening of 240 rooms Radisson Blu Bay View Hotel Chittagong, Bangladesh.

IT SKILLS: Office Automation & Internet Application

Well versed with MS Office, Excel and Internet Applications.

BEYOND CURRICULUM

MBA from IGNO (correspondence)

Three Years Diploma in Hotel Management from Institute for Hotel Management Catering Technology & Applied Nutrition (Pusa) Bangalore. 1997-2000

B.Com from Himachal Pradesh University(correspondence).

Post graduation diploma in Marketing Management from IGNOU.

Post graduation diploma in Management from IGNOU

Diploma in Management from IGNOU

12th from Govt. Sen. Sec. School, Shimla.

10th from Bishop Cotton School, Shimla.

PERSONAL DETAILS

Date of Birth : March 15th, 1977

Address : VIMAL SADAN, NEAR HP CO-OP BANK, CHOTTA SHIMLA, SHIMLA 171002. ( HIMACHAL

PRADESH )

Nationality : Indian

Marital Status : Married

Height : 5 feet 11 inches

Passport No. : G2389583

Place of Issue : Shimla, India

DATE :

PLACE: VIKRAM RATHORE

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