CURRICULUM VITAE

RAMESH.E.

Mobile: +918*********.

Email. : adnxik@r.postjobfree.com

Skype : ramesh.kumar823

EXECUTIVE SUMMARY

Result oriented F&B Professional with more than four years of experience in F&B Service.

WSET Level 1 from the Wine & Spirit Education Trust (WSET), Spinney’s.

Excellent interpersonal, communication and organizational skills.

Person having clear vision of my own future objectives and self-discipline to achieve organizational goals.

Excellent attention to detail and high multi tasking capability.

Self motivated and flexible to work with negligible supervision.

Able to meet deadlines along with working under pressure.

Highly motivated by professional and personal role challenges and demands.

OBJECTIVE

To be part of an organization which provides an environment where I can utilize my talent gained through study and experience, develop leadership and enhance creativity, thereby leading to professional, personal and organizational growth.

PROFESSIONAL EXPERIENCE SUMMARY

Employer

Position

Duration

Hotel DJR, Vallioor

senior Captain

Current

The Bharani Hotel, Tirunelveli

Bar captain

June 2018-2019

Aloft, Coimbatore (Marriott)

Captain

Dec-2017 – May 2018

The Westin Abu Dhabi Golf Resort & Spa, Abu Dhabi, UAE

Senior F&B Associate

Jan 2013 – Oct 2016

Tunga Regency, Mumbai, INDIA (5 star hotel )

Senior F&B Associate

Dec 2011 – Dec 2012

Chandera park, Chennai, INDIA

F&B Service Associate

May 2008 – Oct 2010

Priyadarshini park,Chennai, INDIA

Intern

May 2007 – May 2008

EDUCATIONAL SUMMARY

Diploma In Catering Technology, Nellai Industrial School of Hotel Management, Vallioor, Nellai (Dist),Tamil Nadu, India.

Higher Secondary School Education, Rahmaniya Higher Secondary School, Melapalayam, Nellai, Tamil Nadu, India

ACTIVITIES AND RESPONSIBILITIES

The Westin Abudhabi Golf Resort & Spa (Starwood Worldwide)

Abu Dhabi, UAE, www.westinabudhabigolfresort.com

The Westin Abu Dhabi Golf Resort & Spa is the hospitality heart of the Abu Dhabi Golf Club - a 27-hole championship course, home to the PGA European Tour Abu Dhabi Golf Championship. From the hotel, a short drive takes you to the premier attractions in Abu Dhabi such as the Yas Island Circuit, Ferrari World and the grand Sheikh zhayed Mosque.

DUTIES & RESPONSIBILITIES:

Lead and supervise each shift for the Sports bar venue of the hotel – The Retreat, also hosting award winning Bubbaliciousafter brunch party, fast becoming trendiest, liveliest, and most interactive top brunch in the Capital.

To ensure that the department creates a professional impression to customers and team members.

To be aware of budgeted and actual departmental targets. This to include sales, covers, stocks levels and departmental profits.

Inspect the Restaurant prior to each service and ensure that guest specification and service standards are met at all times, i.e. cleanliness, preparation of mis-en-place, bulletin board and appearance of personnel.

To hold daily pre service briefings with the team to review the daily operation, and discuss past performances that can be improved under the guidelines standards set for the Restaurant.

Assign duties, responsibilities, and workstations to employees in accordance with work requirements.

Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.

To supervise the department to ensure effective operation on a day-to-day basis, whilst maintaining company brand standards consistently with attention to detail.

To ensure effective stock rotation and maintain stock levels in accordance with hotel business and company policy. This to include storage and use of equipment.

Develop equipment maintenance schedules and arrange for repairs.

Work closely with other team members to ensure excellent service is provided to all customers.

To keep all department team members’ sales focused.

To assist with leading and motivating the departmental team to promote good employee morale and ensure a high level of commitment and pride in the Hotel.

To follow up and conduct on the job training regularly with documented records sent to the Training Manager on a monthly basis.

Analyze other operational challenges, such as theft and wastage, and establish procedures to alleviate these problems

TUNGA REGENCY MUMBAI:

Tunga Regency (1st 5 star Hotel in navi Mumbai), luxury offering 92 rooms and apartments with 3 Restaurants and Bars. And the hotel is located in the heart of the city. And it has the largest capacity banquette in the navi Mumbai city.

DUTIES & RESPONSIBILITIES:

Excelled performance as a leading associate for the bar.

Maintain high standards of customer service during high-volume, fast-paced operations.

Schedule dining reservations, group reservations, arrange parties or arrangements for diners.

Perform day to day financial activities, as cash handling and cashiering etc.

Purchase or requisition of supplies necessary to ensure a smooth and quality operation.

Develop equipment maintenance schedules and arrange for repairs and their maintenance.

Resolving the guests’ complaints with regards to food and beverage service and preparing CFF (Customer Feedback Form) for the same.

Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Interact with guests to obtain feedback on quality of service and food in outlet.

Specify workstation requirements and equipment arrangements.

Promote the company and its services generally and tending to all the guests needs.

Acting shift in charge on daily basis and direct in charge for the equipments and beverage inventory.

Supervise as well as coordinate the activities of dining personnel to provide fast courteous service.

Follow correct health and safety procedures to ensure welfare of both staff as well as guests.

Training of associates in compliance to service, sanitation and safety procedures.

To assist in preparation, presentation and recording of trainings sessions.

To be fully aware of and strictly adhere to Fire, Bomb and Health and Safety procedures.

CHANDERA PARK (CHENNAI) :

DUTIES & RESPONSIBILITIES:

Prepare the bar area and restaurant ready for the service.

Tending to all the needs of the guests and maintaining the quality of service given.

Handling the table reservations, walk-ins, direct guests to their tables, presenting menus, suggesting dishes, assisting in drinks selection, informing customers about food preparation details, and communicating specific customer needs to the bartender and chef.

Requisition of supplies necessary to ensure a smooth and quality operation.

Direct in charge of inventory for the beverage and the equipments.

Following correct health & safety procedures to ensure welfare of both staff and guests.

Compile and balance cash receipts at the end of the day and doing cashiering for the outlet.

TRAININGS & ACHIEVEMENTS

Basic Food Hygiene training.

Nominated Employee of the month from F&B at The Westin Abu Dhabi Golf Resort & UAE.

Employee of the year from F&B at Priyadarshini park Chennai, India.

Honed skills by attending various outbound events in the field of hotel hospitality management.

Mastered the POS software like MICROS system for automated order taking and transactions.

COMPUTER SKILL

Operating Systems

Windows Vista, Windows XP, Windows 7, Windows 8, Mac OS Yosemite.

Office Management Tools

MS Word, MS Excel, MS Power Point, Internet.

PERSONAL DETAILS

Gender

Male

Nationality

Indian

Date of Birth

16-12-1987

Marital Status

Married

Height

179cms

Language Proficiency

Tamil, English, and Hindi

Passport Details:-

Passport Number. : R 4721985

Place of Issue : Madurai

Date of Issue : 28 / 09 / 2007

Date of Expiry : 27 / 09 / 2027

Declaration:-

I hereby declare that the above furnished particulars are true and correct to the best of my knowledge.

Place : Tirunelveli

Your sincerely,

( Ramesh)

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