RAJENDRA SINGH JYALA

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

Email: adozjk@r.postjobfree.com

D.O.B - 25/06/1987

OBJECTIVE

Enthusiastic and hard-working Restaurant Manager with winning attitude and desire to deliver an exceptional dining experience. Focused on setting high expectation and raising service standards. Skilled at training staff to the highest standard of customer service, ensuring increased customer satisfaction.

HIGHLIGHTS

Revenue generation Training

Financial oversight Customer service

Inventory control Resourceful problem solver

Employee relations Persuasive communicators

Talent development Motivational leader

EXPERIENCE

June 2021 to Still at Radisson Hotel Bareilly as Restaurant Manager.

Take responsibility for the business performance of the restaurant

Analyse and plan restaurant sales levels and profitability

Organise marketing activities, such as promotional events and discount schemes

Prepare reports at the end of the shift/week, including staff control, food control and sales

Create and execute plans for department sales, profit and staff development

Plan and coordinate menus, working closely with the head chef

Coordinate the operation of the restaurant ensuring that kitchen, and waiting staff are working as a team

Recruit, train, manage and motivate staff

Respond to customer queries and complaints

Meet and greet customers, organise table reservations and offer advice about menu and wine choices

Maintain high standards of quality control, hygiene, and health and safety

Check stock levels, order supplies and prepare cash drawers and petty cash

January 2020 to August 2020 at Aamby Valley City Pune as Assistant Restaurant Manager.

Pre- plan the event with the food & beverage manager.

Ensure best food & beverage service is given in the interest of the guest.

Monitor and control banquet budget, which includes labor costs, beverage costs, inventory equipment etc.

Make sure to offer optimum level service in terms of quality and hospitality.

Coordinate and cooperate with all the departments like culinary, front office, housekeeping, sales etc to manage them in an effective manner to get a hold on the esteem customers.

Having excellent leadership skills to manage over the large crew of waiters, stewards etc.

Having great possess a dynamic attitude to keep on toes to ensure everything is working according to plan.

Proficient communication skills and an impressive personality to be looked upon as a motivational event planner.

Open to challenges in large & small event planning and face the risks with a patient approach to resolve them in a systematic skill.

Effective multitasking skill.

January 2019 to September 2019 at Farzi café Kuwait as a food & beverage supervisor.

Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.

Creates a positive team atmosphere among Team Members.

Maintains records of staff periodic manner and operating costs.

Maintain the Hygiene for smooth & healthy operation.

Provides feedback and coaching to the Team regularly.

Understands building capability through Cross training

Sets high standards for appropriate team behavior on shift.

Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.

Handle guest complaints in restaurants.

Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.

Arrange for maintenance and repair of equipment and other services.

Is capable of handling irate customers with a friendly/calm attitude.

Ensures product quality and great service.

Priorities tasks effectively to ensure most important tasks are completed on time.

January 2017 to May 2018 at ITC WELCOM HOTEL DWARKA New Delhi as Food & Beverage Supervisor

DLC (Department Learning Coordinator) of the department.

Train, assign tasks, prepare schedules, cut liabilities, update and file paperwork, analyze financial documents, understand transaction related reports, and reconcile discrepancies

Provide excellent customer service and ensure customer needs are met.

Should possess in depth Knowledge of Food and Beverage preparation and presentation.

Guide the Restaurant servers in set up of tables and place settings.

Be familiar with all current and upcoming event details.

Resolve staff and customer concerns quickly and efficiently.

Appraise situations under high stress and make accurate decisions.

Co-ordinate with the other departments.

Should be able to work under pressure and also work in long or break shifts.

Scheduling of Restaurant staff, prepare weekly duty roaster to correspond with Restaurant functions

Responsible for monthly inventory, consumption and spreadsheet.

November 2015 to December 2016 at Centro Capital Rotana Doha as a Food and Beverage Supervisor. (Pre-Opening)

To hit all financial targets.

Supervising the floor during meal periods to ensure that all restaurant standards and service are met through all guest’s interactions.

Ensuring that checklists, requisitions and proper opening and closing functions are being completed each shift.

Communicate effectively, both verbally and in writing, to provide clear directions to the staff.

Observe performance and encourage improvement where necessary.

Ensure staffing levels for all outlets are accurate based on hotel and outlet business levels.

Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.

Communicate with guests and employs using a positive and clear speaking voice, listen to and understand request, respond with appropriate actions and provide accurate information.

To lead the team on each shift and ensure the company service standards are upheld.

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

Take directions and guidance from managers.

Prepare checks that itemize and total meal costs using the Micros Point of Sales system.

December 2014 to November 2015 at Westin & Le Meridien City Center Bahrain as a Food & Beverage Team Leader.

Check with customers to ensure that they are enjoying their meals and take action to correct any problems.

In the absence of assistant restaurant manager carry out the daily operation of the restaurant.

In conjunction with the restaurant manager constantly monitor the quality and presentations of all the food items, liaising with executive/sous chef to ensure the same.

Ensuring that all steps of services as outlines in training materials are being followed on a daily basis.

Interact positively with customers promoting hotel facilities and services.

Performed related service duties as required throughout service periods.

Conduct all stock takes and equipment inventory with the restaurant manager as required.

October 2012 – October 2014 at Best Western Plus The Olive Hotel Juffair – (Pre-Opening) BAHRAIN

Food and Beverage Waiter Mantraa (Indian Fine Dining Restaurant)

Greets guests and presents them with the menu.

Informs guests about the special items for the day and menu changes if any.

Take food and beverage orders from the guest on the order taking pads or on the handheld Point of sale (POS) system.

Obtaining revenues, issuing receipts, accepting payments, returning the change.

Performing basic cleaning tasks as needed or directed by supervisor.

Filling in for absent staff as needed

Punch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food.

Communicate to the guest and provide assistance with their queries.

Co - ordinate with the bus person, kitchen staff, bar staff to ensure smooth operation and guest satisfaction.

Server food and beverage to the guest as per the course of order.

Observes guests and ensure their satisfaction with the food and service.

Promptly respond to guest with any additional request.

June 2011 – August 2012 The Park Hotel New Delhi, India Guest Service Associate Coffee shop Mist.

.

Suggesting food and beverage to be well versed with the menu, method of preparation and accompaniments.

Clean and polishes glasses, china ware, hollowware and flatware.

Maintain cleanliness and mis-en-place level at working stations and service pantry for smooth operation.

Replenishes supply of linen and other operating equipment.

Obtains requested items from the storeroom.

Keeps generals appearance and maintenance of Restaurant working areas.

Follow correct sequence of service outlined in the Standard and Operation Manual.

Sets up tables in accordance with Restaurant policy.

Cleans and removes dishes from the table after service in completed.

Clean all spillage during mealtime and at closing.

Maintain excellent grooming standard at all time.

Nov 2009 - Mar 2010 Metropolitan Hotel – Delhi, India Industrial Trainee

Cross training in Food & beverage service & all major departments to familiarize with the operations.

Assisting associates in operations.

Understanding the SOP’s and brand standards of hotel operations.

EDUCATION & TRAINING

2008-2011 B.sc in Hospitality & Hotel administration from IHM Kurukshetra (College), Haryana- India,

2004-2005 Higher Secondary Education in ZBC Govt. Inter College Khatima Udham Singh Nagar Uttarakhand– India,

INTERESTS

Traveling, Water Sports, Gym & Fitness

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

Email: adozjk@r.postjobfree.com

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