Client Representative Catering Manager

Production & services

PARAG TORNE

Versatile, high-energy professional, successful in achieving business growth objectives within turnaround & rapid changing environment, targeting challenging assignments in Administration.

Offering over 22 years of commendable experience in the Hospitality & Catering Industry

Skilled at planning, supervising and managing the Administration – Facilities management F&B Production & Services Operations including procurement and maintenance of inventory levels for smooth functioning of operations

Experience in developing and follow-up of the service standards and operational policies, with a track record of planning & implementing effective control measures to reduce running costs of the unit

Capability of delivering value-added customer service and achieving customer satisfaction by providing customized products as per the requirements.

Proficiency in devising strategies to streamline operations; organizing events; augmenting visibility & customer preference across the career span

Possess understanding for compliance and licenses required

Designed & implemented training programs for bringing keen customer focus, high energy level and team spirit among the employees in a cross-cultural and multi-lingual environment

Excellent communication, interpersonal, liaison & problem-solving skills; capability to adjust quickly to diverse work and social cultures

Degree in Hotel Management & Catering Technology

USV Pvt. Ltd. (MUMBAI) as Manager-Administration (Catering Operations) July’2019 – Nov’2019

Responsibilities

Work Experience :

Administration/Facility:

Managing Administration functions..

Catering services 1500 pax

Pantry Management

Pest control management

Vendor management.

CSR projects management

Vehicle management

Event management

Client / VIP / Group Chairman / Expatriates visit

Participating in contract negotiations with vendors

Doing regular quality check Canteen food, Housekeeping & Hygiene. Sending food samples to test lab for reports.

Staff Training

Conducting audits on regular basis

Team member of TS/OHSAS implementation.

Dealings with local Govt. authorities.

Taking care of repair and maintenance.

Documentation & legal approval, Lease execution and Lease registration.

Premises setup and renovations ( kitchen, dining halls and stores)

Managing AMC

All legal compliances

Vendor Invoice.

Mahindra Vehicles Manufacturers Ltd., Pune, Maharashtra as Administration - Facility management – Food & Beverage Management: Feb’17 – June 2019

Responsibilities

Work Experience:

Administration/Facility:

Managing Administrative functions.

Managing Central Kitchen (380 manpower)

Total 20 dining halls, and two more within 15 kilometers radius

Total dinners 12000 daily basis (three shifts), and 600+450 in other area

Total 16 pantries with 40 manpower.

Vendor management.

Grievance handling, Union Issues handling (IR issues resolved)

Security management

Managing AMC (Equipment)

All legal compliances

Budgeting & Procurements

Event management

Client / VIP / Group Chairman / Expatriates visit.

Ensuring smooth operations of the transport facility

Participating in contract negotiations with vendors

Doing regular quality check Canteen food, Housekeeping & Hygiene. Sending food samples to test lab for reports.

Staff Training on regular basis

Conducting audits

Dealings with local Govt. authorities.

Taking care of repair and maintenance.

Premises setup and renovations (kitchen, dining hall)

Improvements

Reduced IR issues, which resulted in reduced production loss issues arising out of daily canteen issues.

Regular meetings with Union Representatives to improve in services

Menu planning changed for workers and Officers according to feedback.

Dining hall timings changes to control over the food wastage

Diet Menu started for health-conscious people.

Suggestion given to start canteen management system, approval for budget

Piaggio Vehicles Pvt. Ltd. (NMC Pune) as Manager-Administration Oct’12 – Feb’17

Responsibilities

Work Experience :

Administration/Facility:

Managing Administration functions.

Three plants catering day to day operations of centralized kitchen and 7 Cafeteria’s (Daily dinners. 2800-3500) at eight dining halls

Union meetings on regular basis, to control the IR issues in Canteen (Coordination with Union and management)

IR issues stopped, daily interference of union in canteen operations reduced.

Guest House Management. (Three Guest house)

Hostel management for trainees (Two hostels)

Club management/communications

Vendor management.

Event management

Client / VIP / Group Chairman / Expatriates visit.

Participating in contract negotiations with vendors

Doing regular quality check Canteen food, Housekeeping & Hygiene. Sending food samples to test lab for reports.

Staff Training on regular basis

Conducting audits on weekly basis

Team member of TS (Technical Specification Audit) / OHSAS implementation.

Dealings with local Govt. authorities.

Taking care of repair and maintenance.

Documentation & legal approval, Lease execution and Lease registration.

Premises setup and renovations (Guest house, kitchen, dining halls)

Managing AMC

All legal compliances

Vendor Invoice.

Achievements

Reduced IR issues, which resulted in reduced production loss issues arising out of daily canteen issues.

Achieved the SHABASHI Award for excellent performance exhibited in streamlining the Canteen Operations through various improvements.

Successful implementation of Canteen Managements System (overcome union oppose) resulting into accurate headcount for billing purpose. Reduced company cost after fixing CMS over unauthorized meals and entries.

Played a key role in Redesigning of Main Kitchen for smooth operations and improve the hygiene standards.

Got promoted as MG-4 in 2014

Larsen & Toubro as Senior Catering Manager Sep’07 – Oct’12

Responsibilities

Managing over all Catering Operations for 5000 pax

Menu Planning

Materials Management.

Man management.

Administration skill: Coaching, counseling & discipline employees, initiating, coordinating.

Arranged program from out sourced agency for staff.

Maintain staff medicals and proper precautions with help of Doctors.

Maintain day to day cash flow, expenses & receipts.

Getting food samples tested from outside agencies & take necessary action, if required.

Cost saving initiative, (Fuel, water light and wastage)

Maintaining records of various equipments, their AMC.

Vendor management, negotiations, vendor evaluation.

Manage stock, par stock level

Monthly inventory of various departments.

Timely decisions making.

Coordinate with PMA\PEL dept. for electrical & maintenance work.

Maintaining Housekeeping standards as per ISO norms. Controls on Pest management.

Managing Board Security Services, duty Rota, their records, medicals.

Managing Event Programs.

Meet with vendors collect MSDS explain to handlers, & about precautions.

Maintain staff safety, organized classroom and practical training of firefighting, ergonomics.

Organize & provide training to staff especially in hygiene, Personality development, personal grooming, and services.

Manage budgets of the department

Coordinated in obtaining ISO certification for Larsen & Toubro canteen.

BSE & H FIVE STAR CERTIFICATION (British Safety, Environment & Health project handled single handedly

Assisted in obtaining WMS (Workplace Management System) trophy

Patman & G. Hospitality Pvt. Ltd. as Area Manager Nov’06 – Aug’07

Responsibilities

Managing 21 sites. ( CATERING & HOUSEKEEPING)

Maintain Guest-houses of various companies, coordinating with company Administration for bookings or for special attention if any.

Co-ordinate with unit manager & client representative.

Responsible for the performance of each site.

Visit sites, meet clients,

Making MIS for individual sites.

Maintain stock of each site.

Coaching, counseling & discipline employees, initiating, coordinating.

Takes ownership.

Budgeting & manpower planning of each site.

Radha Krishna Hospitality Services Pvt. Ltd. (RKHS) as Assistant Operations Manager Sep’05 – Nov’06

Vaity Ropeway Resorts as General Manager Oct’98 – Aug’05

Classique Caterers as Assistant Manager Jun’97-Oct’98

HRCC (Hotel & Restaurant Catering Consultant) as Asst. Manager Operations Jun’95 – Dec’96

Key Result Areas:

Managing Central Kitchen of 380 manpower of vendors with total dining halls as 19 in a 5 Km radius & total diners as 9800 on a daily basis (in three shifts)

Strategizing the long/ short-term directions by forecasting the future manpower requirement and designing plans for acquiring requisite skills and competencies

Administering the entire Catering Operations; inclusive of formulating & implementing the department’s Standard Operating Procedures includes goals, budgets, plans, administrative activities

Ensuring quality services to achieve customer delight by extensive interaction with guest and quick resolution of problems

Coordinating with the guests so as to understand their requirements and customize the product and services accordingly

Assuring compliance with the preset quality and hygiene standards as well as the aesthetic presentation of the food & beverages

Maintaining the high standards of sanitation and cleanliness throughout Kitchen & Service areas at all the times

Enforcing staff uniform policy & ensuring that all staff maintains a clean and professional appearance; inspecting the cleanliness & presentation of China, glass and silver ware prior to use

Conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual vs. standardized norms; identifying and developing a dedicated and alternate vendor source, achieving cost effective purchases of raw materials and reduction in delivery time

Making sure of customer satisfaction by achieving delivery of service quality norms by interacting with guests, managing guests requests & resolving complaints

Safeguarding all food production & service employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles

Integrating with the chef, cooks, and other employees to ensure that food preparation is economical without compromising on the quality

Imparting appropriate training on Food preparation, Service Excellence and Teamwork to the service staff

Highlights: (Across the companies)

Resolved IR issues, which resulted in reduced production loss issues arising out of daily canteen issues

Successfully conducted regular meetings with Union Representatives to provide improvement in services

Planned menu for workers and officers according to their taste

Changed Dining Hall timings to control over the food wastage

Commenced Diet Menu for health conscious people in two dining halls

Recommended to start canteen management system, approval for budget

Achieved the SHABASHI Award for excellent performance exhibited in streamlining the Canteen Operations

Executed the Canteen Managements System resulting into accurate headcount for billing purpose

Reduced company cost after fixing CMS over unauthorized meals and entries

Redesigned the Main Kitchen for smooth operations and improved the hygiene standards

Received promotion as MG-4 in 2014

Catered to 1800 people at the Lehman Brothers site

Turned around a sick unit (Vaity Ropeway Resorts) into a profit making business in 3 years

Email: *******@*****.*** Phone: +91-981*******, +91-998*******

Profile Summary

Core Competencies

Catering Operations Vehicle Management Housekeeping Management

Grievance Management Security Management Vendor Management

Academic Details

Personal Details

Date of Birth:

9th October 1971

Languages Known:

English, Hindi, Marathi

Address:

204, Building No.08, Vijay Park, Kasarvadavli, Ghodbunder Road, Thane West, Mumbai – 400615, Maharashtra

Employment Details

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