Hotel Management with more then 12 year Customer Handling Experience

*

RAVIINDRA KUMAR

Email: **************@*****.***

Contact Number: +91-858*******

To join an organisation that aims at exceeding guest expectation and which Offers satisfying

& challenging job, good working atmosphere with ample scope of learning, growth & development.

Professional Synopsis

Around 14 years of rich and qualitative experience in Food & Beverage Operations/Customer Relationship Management in the Hospitality Industry.

Proficient in managing menu planning, inventory management and maintenance of a hygienic environment.

A creative & open-minded person with ability to follow instructions and willing to learn new concepts.

Proficient in providing best service to customers by listening to their problem, analysing their issues and providing solutions.

Successful in building relations with upper level decision makers; resolving critical problem areas and delivering on client commitments.

Excellent communication & interpersonal skills with ability to work in multi cultural environment, comprising of different nationalities.

Building profitable & strategic relationship with companies & customers.

Capable of working under pressure & meet the deadline with ease & efficiency.

Dealing effectively with people with in & outside the organisation. Career Contour

Since ‘Oct 2020 to till date

Venizia Sarover Portico New Delhi

Food and Beverage Manager

Maintaining all data related to Food & Beverage operations for the outlet.

Maintaining Bar registers.

Overlook bar inventory,

Knowledge of Mock tails, cocktails, wines etc.

Assisting of making annual promotional plan for Food & Beverage department.

In charge of making all standard operating procedures and all formats needed for the restaurant operation.

Planning and organizing the entertainment plan for the restaurant.

Departmental trainer for the restaurant team.

Identify and estimate quantities of foods, beverages, and supplies to be ordered

Maintain relationships with customers and staff.

Update and use job-related knowledge.

2

Since ‘Dec 2016 to Feb 2020

THAVA INDIAN RESTAURANT

Johannesburg, Norwood, SOUTH AFRICA

Restaurant Manager

Assisting of making annual promotional plan for Food & Beverage department.

In charge of making all standard operating procedures and all formats needed for the restaurant operation.

Planning and organizing the entertainment plan for the restaurant.

Departmental trainer for the restaurant team.

Identify and estimate quantities of foods, beverages, and supplies to be ordered

Maintain relationships with customers and staff.

Update and use job-related knowledge.

Schedule staff work hours and activities.

Evaluate health and safety practices against standards.

Organize, plan, and prioritize.

Cash handling

Month end report, Inventory Management, Costing control.

Bar inventory and implementing with creativity in bar .

Customer feedback and try to give best service and food .

Every month doing some different food stall or buffet and some new dished introduces to ours elite customer.

Since’ May 2011 To June 2016.

THE FERN ECOTEL HOTEL, Jaipur

Restaurant Manager

Maintaining all data related to Food & Beverage operations for the outlet.

Maintaining Bar registers.

Over look bar inventory,

Knowledge of Mock tails, cocktails, wines etc.

Maintaining quality & consistency of food for enhancing satisfaction amongst customers.

Actively part of menu formation team, presently working on 5 different kinds of menus which includes complete different breakfast set up menu, 11 different cyclic buffet menus, Dessert menu, Night and All Day Dining menu’s.

Part of strategy team which innovates various concepts notes and introduces latest Food & Beverage trends.

Assisting of making annual promotional plan for Food & Beverage department. February 2008- May 2011

The Orchid Hotel, Mumbai

Captain

Responsibilities:

Ensuring immaculate services to the customer and cultivating good relations with customers.

Responsible for Bar Operation.

Making New Mocktails and Cocktails.

Filled up bar registrar of L5, L3 both.

Actively participating in receiving guests and keeping a check on quality.

Attended task trainer programme.

To give the awareness to staff about hygiene.

Responsible for up keeping guest tracking sheet& feedback 3

Jan 2005- February 2008

The Grand Hotel, New Delhi

Guest Service Executive (Sr Steward)

Responsibilities:

Taking care of bar inventories.

Responsible for setting the restaurant.

Responsible for maintenance, fixture, fitting, lighting, furniture & etc.

Holding the section to give the proper service according to the sop’s set by the management.

Maintain store request for the smooth operation of the Grand café.

Being a senior, responsible to allocating the duty to the staff.

In the absence of supervisor taking the charge of the outlet (Grand Café). Professional Credentials

Three year Diploma in Hotel Management, Catering Technology & Applied Nutrition from IHM Meerut, UP, India [Affiliated to All India Council of Technical Education] (2001 – 2004).

Completed BACHEROR OF HOTEL MANAGEMENT (BHM) Degree from Haldwani. Nainital (UOU) in 2013.

Academic Credentials

10 + 2 with 53 % second from UP board, Roorkee, Uttrakhand, India in 2000.

10th with 51% second from UP board Roorkee, Uttrakhand, India in 1998. Trainings/Certifications

22 weeks industrial training from The Centaur Hotel, New-Delhi.

Certificate of single malt training from ITC Maratha Hotel,Mumbai Personal Dossier

Date of Birth - 05-07-1983

Marital Status - Married

Blood Group - A Positive

Languages - English, Hindi

Address - house no-77, Main Road Khanjerpur Roorkee Distt Haridwar (U.K) 247667 Passport No - M5094323

Reference:

Will be provided upon request.

Date

Place: . Ravindra Kumar

Contact this candidate