GAUTAM

BANSAL

A versatile and confident individual with a dedication to achieve the highest

standards. Using cross cultural and excellent communication skills. Imaginative, flexible and receptive to new and challenging situations. A natural team leader, capable of organizing diversified medium to large-scale event management as well as operations of different F&B sections. The legacy to be on top I have gained while working with ACCOR, HYATT, UNISON & ASIAN group of hotels. Address: A-315, Pandav Nagar New Delhi- 110008

MOB: +91-852*******

Email Id: admx9n@r.postjobfree.com

DOB: 20th Aug 1994,

Work Experience:

Organization: The Grand (Formally Known as Grand Hyatt) New Delhi Duration: 23rd July, 2018 to till date.

Designation: Assistant Manager Restaurant.

Support the outlet manager in monitoring the monthly P&L and carry out regular detailed analysis of outlet related financial information.

Assist the outlet manager to plan and execute special promotion activities for the outlet and plan for festive season event related to the outlet.

Observe the competition, current market and international trends, price with the market and other new ideas and forward then to the restaurant manager.

Attend and participate all require meeting as schedule.

Provide leadership, direction and support to all outlet colleagues at any time, particularly during the operation hours.

Take charge of the outlet and the department in the outlet manager absence.

Responsible to ensure accuracy of all menus: current, spelled correctly, clean and presentable and ascertain menu description are up to date and distributed appropriately.

Oversee the daily operation of the outlet and manage shifts effectively to assure a smooth and effective overall operation.

Ensure the reservations are managed well with the outlet and seating capacity effectively maximized.

Organization: Azaya Beach Resort Goa Assignment

Duration: 1st March 2018 to 1st April 2018.

Designation: Pre-Opening Task Lead

Finalize the SOP for Restaurant & Bar and ensure smooth functioning of the operation.

Coordinate with the HOD and finalize the concept, vision and mission as per the cuisine of the restaurant.

Demonstrate the sequence of service and responsible for trained the people as per the service style.

Coordinate with Restaurant Manager and manage the flow of event for big bloggers that includes media movement.

Analysis the competition in vicinity area and shared to the HOD for future reference. Organization: The Grand (Formally known as Grand Hyatt) New Delhi. Duration: 4th July 2016 to 22nd July 2018.

Designation: Management Trainee

Responsible for monitoring and managing guest complaint, ensure satisfaction and administrate efficient follow-up for same to receive feedback.

Manage workload and ensure effective working of restaurant and maintain excellent standard to meet operation expectation.

Coordinate with team to meet sales target, ensure customer satisfaction and follow company procedure to increase productivity.

Responsible to maintain the guest data base of the hotel.

Assist and provide training to the staff and coordinate with the reporting manager for everyday operation.

I have done my 10 weeks Industrial Training from 1st July, 2013 to 31st August, 2013 from HOTEL PULLMAN, GURGAON in the four major departments

I have done my 20 weeks Industrial Training from 5th January, 2015 to 23rd may, 2015 from HYATT REGENCY, NEW DELHI in the four major departments

Education:

University/College Attended: I have done Bachelor of Hotel Management from Banarsidas Chandiwala Institute of Hotel Management and Catering Technology with first division.

Senior Secondary School: School Attended: Salwan Boys Senior Secondary School - 2012 from Central Board of Secondary Education (CBSE)

High School: School Attended: Salwan Boys Senior Secondary School - 2010 from Central Board of Secondary Education (CBSE)

Extra - Curricular Activities:

Participated in Chandiwala Hospitality Ensemble Held in Banarsidas Chandiwala Institute of Hotel Management and Catering Technology.

Participated in presentation activity in the chef competition conducted by Banarsidas Chandiwala Institute of Hotel Management and Catering Technology. Achievements:

I have been successfully obtained a certificate in Hospitality Management- How to Analyze and Maximize Your Restaurant Profitability.

I have successfully fulfilled the requirements for the Barsmart & Barstart spirit and mixologist course on behalf of Beverage Alcohol Resources LLC and Pernod Ricard USA,

Keeping in mind the spread of COVID-19, I have obtained the certificate in Food Safety and Hygiene in the Industry.

I have been awarded by the best Management Trainee of the year that conducted by THE GRAND HOTEL.

I have also been awarded the pre-opening team lead of AZAYA from THE GRAND HOTEL.

Secured A grade in quiz and drawing competition conducted by NIIT. Skills:

Human Resources, Time & People Management.

Comprehensive problem-solving abilities.

Persistence towards work.

Pro-active & Result Driven, Sales & Marketing.

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