Hospitality Industry Professional
Resume:
Shankar Negi
DYNAMIC HOTELIER I BUSINESS
OPERATIONS ENLIGHTENED LEADER I
FOODIE
*****.******@*****.***
Kotdwar, India
linkedin.com/in/ShankarNegi1990
Shank073
Accomplished and Goal-driven Executive offering more than 9 years extensive experience with Management and Tactical Business Leadership by addressing the two components of Profit : Cost and Revenues through consistency in food quality, Customer Service, Restaurant Ambiance, Safety and Sanitation, Smart Money Management : Inventory management, Cost & Control, Menu Planning, Vendor management & negotiation and Restaurant Promotion & Revenue generating.
WORK EXPERIENCE
Restaurant Manager
Courtyard by Marriott
10/2019 - 01/2020, Madurai, Tamil Nadu, India
Designed for both business and leisure travel, Courtyard by Marriott Madurai is ideally situated in Sankarankovil 2.3 miles from Meenakshi Temple. 125 Rooms with 4 Food and Beverage Outlets, 24/7 In Room Dining, 5 Conference Rooms up to 1500 guests, outdoor Banqueting venue up to 400 guests. Manages financial, employee engagement and guest satisfaction plans and actions for Food and Beverage. Maintain Brand Standard Guidelines and Medallia Score. Rewarded 3 Times Highest Medallia Scorer (Guest Voice Champ).
Ensures Employees full understanding of Business Needs, BS Audit Compliance, Tracking Progress towards Goals and measuring Analytics on P&L and ROI.
Performs MOD : Attend Morning Meetings. Ensuring compliance with health and safety legislation and licensing laws.
Understands employee positions well enough to perform duties in employees' absence. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Amplified a customer satisfaction for Nov. & Dec 2019. Improves service by communicating & assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Contact: Naveen Subramaniam / Asst. F&B Director
Restaurant Manager - U.M
The Red Ginger - Holiday Inn Resort Goa
04/2019 - 10/2019, Panjim, Goa, India
The Red Ginger - Home of Contemporary Asian Cuisine with the Capacity of 140 Covers. Accelerated the Revenue growth through developing a Financial Road Map : creation of aggressive local marketing campaigns, Cross-Sales Training, Excellent Reviews on Social Media.
7 % Reduction of Food Costs : after identifying & eliminating inventory issues such as Excess Ordering, Poor Storage and inefficient Waste Management and increased sales.
Energy Cost from 6% to 5.17% Reduced Labor Cost from 23% to Budgeted 18% of net revenue in one month by creating new scheduling procedures. Beverage Cost from 26 % to 19 %. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.
Boosted Guest Satisfaction Score from 89% to 95%. Engage in delivering Superior Customer Service via Floor Presence. Maintain the Restaurant Image on Social Media. Problem Handling & Resolution skills. Increased Employee Satisfaction by 23 % while cutting staff turnover in half by developing staff recognition and accountability programs. • Assist in the review of comment Cards and guest satisfaction results with Employees. Secured a 99% Score from the Inspection Committee by Overseeing the Health and Safety Standards.
Accelerated a 25% increase in Gross Revenue by incorporating Online Orders. Governed Interior Renovation and accelerated Service Capacity. Organized SOP's for all the F&B Outlets with the guidance of Sr. Management. Contact: Rishi Gossain / F&B Director
SKILLS
Workflow Optimization Leadership
Flexibility Inventory Management
Problem Handling & Resolution
MS Office Commercial Awareness
Pre-Opening Experience
COURSES
Marriott Certified Online Course
Courtyard by Marriott
2019,
Global Privacy
Global Anti Corruption
Harassment Prevention in the Global
Workplace for Managers
Risk Management
Havard Certified Online Course
Crowne Plaza Today
2015,
Handling Credit Card Securely.
Crowd Management.
IHG Foundation Food Safety (Food Safety
Level 2).
Risk Management.
IHG Frontline - Lobster Ink Online
Certification
Crowne Plaza Today
2015 - 2016,
Problem Resolution
Problem Handling
F&B Professional
Up- Selling / Suggestive
Whiskey Short Course
Loyalty Recognition
CORE WORK ACTIVITIES
Achievements / Tasks
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WORK EXPERIENCE
Assistant Restaurant Manager
Zest Café & Kitchen The Red Ginger - Holiday Inn Resort 04/2016 - 04/2019, Margao, Goa, India
The Zest Café : A 24*7 Multi-Cuisine Restaurant with the Capacity of 160 Covers. The Red Ginger : Asian Bistro & Bar.
Increased customer satisfaction rate by 92% within 3 months of employment at Company.
Accelerated the Revenue growth by Selling Private Beaches, Designed and Launched Buffet Special Coupons for Potential CPAI & MAPAI Customers. Build a Rapport of Food and Beverage in Brand Standard Audit done by IHG. Hired and Trained a Team of 3 members to Oversees Overall Operations & report to the Manager.
Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Being a Departmental Trainer; Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Create a sense of community and collaborative culture. Promoting and marketing the business. Tied up with Swiggy and Zomato for Online Delivery Orders, Enhancing the Social Media Image with Excellent Reviews with 4.6 Rating out of 5.
Contact: Rishi Gossain / F&B Director
Food & Beverage Executive
Edesia and In-Room Dining - Crowne Plaza Today
06/2015 - 04/2016, Okhla Phase 1, New Delhi, India Responsible for A Multi-Cuisine Restaurant and In-Room Dining with VIP Lounge and Minibar Organized Food and Beverage Festivals : Such as "Delhi 6" and driven the revenue with the margin of 57%. Also organized others : Maharaja Food Festival, Chinese New Year, Sunday Brunch, New Year Concept with Selective Packages, Liquid Buffet, Arabian Nights.
Making Monthly Restaurant PPT for GM Meeting.
Responsible for Targets related to Revenue. Promote and maximize profitability via training staff to use upselling techniques.
Design Special F&B Packages for Bulk Reservations. Marketing F&B Outlets by "Weekly Sales Call Meet" to the Corporate companies and taking their feedback to exceed the expectations and increase revenue.
Responsible to assist in menu planning, development and meal specials. Maintain Constant Guest Contact, Build Relationships and solicit feedbacks from the guests.
Contact: Anand Mohan Thakur / F&B Manager
Team Leader - Food and Beverage
In-Room Dining - Crowne Plaza Today
06/2012 - 06/2015, Okhla Phase 1, New Delhi, India Issuing Mini bar items to Housekeeping as well as keeping a track of its consumption plus discrepancies.
Increased the Revenue by Upselling & raising revenue for VIP Lounge. Handling in-house VIP’s / Managing Butler Services and regular guests, evaluating guest comments.
Awarded 4 times as a Highest Up-seller.
Contact: Puneet Saigal / F&B Director
AWARDS AND
ACHIEVEMENTS
WSET LEVEL 1 (2019)
Sula Wines
Rewarded with 90 out of 100.
Diageo Bar Academy (UB) (2016)
Certification Course
Beverage Challenge Quiz (2016)
Represent the IHG for Beverage Challenge Quiz
Organized by IIMT Gurgaon
Wall of Fame (2016)
Crowne Plaza Today (IHG)
Article Published and recognized IHG Brand
Ambassador in SWA IHG Magazine.
Medallia Scorer (10/2019 - 12/2019)
Courtyard by Marriott
Rewarded with 3 Times Highest Medallia Scorer
LANGUAGES
English
Professional Working Proficiency
Hindi
Native or Bilingual Proficiency
SUPPORTED CAUSES
Empowering Local Communities
Health and Wellness
INTERESTS
Socializing Travelling
Solving Puzzle Games such as "Sudoku"
Music Food
Achievements/Tasks
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WORK EXPERIENCE
F&B Attendant
Edesia - The Multi-Cuisine - Crowne Plaza Today
02/2011 - 06/2012, Okhla Phase 1, New Delhi, India Responsible for Bar Operation / Inventory Control / Maintenance. Guest Satisfaction : Assist Supervisor for Restaurant Operation Handling. Managing Bar Stock & Maintain the Beverage Standard. Up selling Wines & Beverages.
Awarded as a “Highest Seller” of the Month-2011.
Contact: Puneet Saigal / F&B Director
Operation Trainee / F&B Attendant
Lemon Tree Hotel
03/2009 - 01/2011, Gurugram, India
Started Career being a Pre-Opening Member. Awarded as a “Best Employee of the Month”-2010 Recognition letter by Mr. Patu Keswani - Chairman and Managing Director - LTH Group
Contact: Narotam Singh / Area General Manager
Industrial Training
Jaypee Residency Manor
2008, Barlowganj, Mussoorie, Uttarakhand
Nestled at the hill top amidst the queen of hills, The resort is beautifully located at the hilltop i.e. ‘Hill Manor’ and offers a 360 degree panoramic view of the Doon Valley & snowcapped Himalayas. Regency, Café Manor, The Old Baker, Marshal Lounge EDUCATION
Bachelor's Degree
Hemwati Nandan Bahuguna University
2009 - 2012, Kotdwara, Uttarakhand, India
Economics, English, Sociology
Diploma in Hospitality and Aviation
Aviation and Hospitality Management Academy
2007 - 2008, Dehradun, Uttarakhand, India
Achievements/Tasks
Achievements/Tasks
F&B Outlets
Study Subjects
Contact this candidate