CURRICULUM VITAE

SHANKAPALLY.RANJITH

Mobile no: +91-897*******.

+91-855*******.

E-Mail:- ado6ae@r.postjobfree.com

CAREER OBJECTIVE:

To work in an environment where I can flourish, build a lifelong career in the hospitality industry that has global potential and at the same time have real sense of pride in work.

SUMMARY OF CAREER HISTORY

Professional Experience (In Chronological Order – details of last 4 assignments with Hotels

Current position in the company:-

Job title: Food & Beverage Team Leader

Company name: Novotel Chennai Sipcot (Accor Hotels).

Period: 10st June 2019 to till date.

Job descriptions: (Responsible for Banquets&Resturant (In house Social Events, Conferences &

Out Door Caterings).

Previous positions:-

Job title: Food & Beverage Team Leader.

Company name: The Golkonda hotels resorts, spa, Hyderabad

Period: June 2018 to June 6st May 2019

Job descriptions: (Responsible for Banquets&Room service (In house Social Events, Conferences & out Door Caterings).

Job title: Food and beverage Associate.

Company name: Novotel Hyderabad, Airport (Accor Hotels).

Period: October 2016 to May 2018

Job title: Food and beverage Associate.

Company name: Hotel Marigold, Begumpet(Green park Groups)

Period: December 2015 to October 2016.

Key Accomplishments

Leading Food and Beverage Team:-

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serves as a role model to demonstrate appropriate behaviors.

• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.

• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.

• Ensures compliance with food handling and sanitation standards.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Establishes guidelines so employees understand expectations and parameters.

Ensuring Memorable Guest Experience:-

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.

• Empowers employees to provide excellent customer service.

• Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Handles guest problems and complaints.

• Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.

• Ensures corrective action is taken to continuously improve service results.

• Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.

Managing and Conducting T&C and L&D Monthly Activities:-

• Ensures employees receive on-going training to understand guest expectations.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Ensures recognition is taking place across areas of responsibility.

• Ensures employees are treated fairly and equitably. Strives to improve employee retention.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Ensures employees receive on-going training to understand guest expectations.

• Analyzes the training needs and making a training plan monthly wise.

Top Line Responsibility:-

•Ensures the restaurant budgets are met every month, Analyzes the estimated budget and break it to the team and making an action plan to achieve the top line.

•Oversees the financial aspects of the department including purchasing and payment of invoices.

•Enhancing the business relation with all the corporate and promoting the food option for various outlets.

LEADERSHIP TRAININGS ATTENDED:

•Novotel Life Genius.

•Keys to Communication.

•Welcome to Accor.

INDUSTRIAL TRAINING:

•Completed Six months industrial exposure training programme from August 2014 to Feb 2015 in Hotel Marigold by Green Park, Hyderabad in all major departments.

PROFFESSIONAL QUALIFICATION:

Completed Diploma in Hotel Management from Issta international college of hotel management

.

ACADEMIC CHRONICLE:

Completed Intermediate from Govt junior college, Narsampet

Completed Secondary School Certificate from Zpss boys narsampet

STRENGHTS:

Honesty

Work in Multi-Cultural Environment.

Self Confidence

Hard Working

Quick Learner

Positive Attitude

Team Work

PERSONAL PROFILE:

NAME : SHANKAPALLY.RANJITH

DATE OF BIRTH : 30-12-1993

MARITAL STATUS : UN Married

NATIONALITY : Indian

LANGUAGES KNOWN : English, Hindi and Telugu

RELIGION : Hindu

CONTACT NUMBER : +91-897*******, +91-855*******.

EMAIL ADDRESS : ado6ae@r.postjobfree.com

DECLARATION:

I hereby declare that all the information given above is true to the best of my knowledge.

Place: Chennai

Date: S.RANJITH

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