NAME : LALIT KUMAR BARIA
DATE OF BIRTH : August 3rd, 1961
ADDRESS : ** ***** ****
Hicksville, New York 11801
USA
RESIDENTIAL STATUS : USA Permanent Resident
MOBILE PHONE : 1-516-***-****
EMAIL ADDRESS **********@*******.***
EDUCATIONAL BACKGROUND: Delhi Senior School Certificate Examination-1979
(Awarded by the Central Board of Secondary Education
New Delhi, India.
: Delhi Secondary School Examination-1977
(Awarded by the Central Board of Secondary
Education, New Delhi, India)
PROFESSIONAL EXPERIENCE:
1. Restaurant Manager- BOMBAY BLISS Restaurant-
Worked as a Restaurant Manager in South Brisbane, Australia from 22 October 2009
until 20th October 2011.
2. Restaurant Manager- TANDOORI DEN Restaurant
Worked as Restaurant Manager in Melbourne, Australia from 26th November 2007 till 21st
October 2009.
3. Restaurant Manager- ZAIKA North Indian Fine-Dining Restaurant
Location: G-24 Block C Yayasan Sultan Haji
Hassanal Bolkiah Complex,Bandar Seri Begawan
Brunei Darussalam (May 2005 - May 2006)
4. Food and Beverage Executive
Rang Mahal North Indian fine Dining Restaurant
Location: The Pan Pacific Singapore (March 1, 2001- March 8, 2004)
5. Restaurant Supervisor
Tandoor award winning North Indian restaurant
Holiday Inn Park View Singapore
(April 15, 1997-April 20, 1999)
6. Chef de Rang
Hyatt Regency Delhi, India
Joined the hotel as assistant Steward, was promoted to Steward then Chef de Rang.
Worked in various outlets like Café, Polo Lounge (Bar & Lounge), Pearls (Chinese
Restaurant), Room service, Banquets, La-Piazza (Italian restaurant). (March 1983-April
1997)
7. Assistant Steward
The Oberoi Maidens,Oberoi’s Group of Hotels (Leading Hotel chain in India).
(1980 till 1983)
Responsibilities as Restaurant Manager in Austrila:
Operational:
1. To ensure the smooth and efficient running of the restaurant.
2 To supervise the employees within the restaurant ensuring that the correct standards and methods of service are maintained as stated in the department operational manuals.
3 To ensure that all employees provide a courteous and professional service at all given times.
4 To ensure that all employees have complete understanding of and adhere to restaurant’s policies relating to fire, hygiene, health and safety.
5 To conduct department equipment inventories from time to time and maintain an accurate record of the same.
6 To source out for suppliers for various equipments and supplies for day to day running of the restaurant.
Financial:
1 To ensure that the department’s operational budget is strictly adhered to.
2 To ensure that all costs are minimized by effective use of resource at hand and strict control.
3 To cut costs by preventing wastage and pilferage of resources and equipments.
4 To maximize profitability of the outlet by increasing turnover of covers by ensuring efficient and professional service.
5 To up sell food and beverage services of the restaurant to maximize revenues of the restaurant.
Marketing:
1 To spearhead in formulating and implementing promotional activities and effective sales plans.
2 To communicate to the Management accurate guest feedback about the product and services provided.
3 To be able to identify market trends and needs.
4 To monitor and analyze the menus and product of the competition.
5 To update and maintain the guest mailing-list of the restaurant.
Employee Handling:
1 To ensure that all employees report to work punctually, wearing the correct employee uniforms and name tag at all given times.
2 To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
3 To ensure that all employees have a complete understanding of and adhere to the restaurant employee rules and regulations.
Training:
1 To conduct the training of all employees ensuring that they have the necessary skills to perform their duties with maximum efficiency.
2 To facilitate career development plans for all employees for their personal developments.
3 To conduct hands-on training on technical as well as soft skills for all employees in order to achieve maximum guest satisfaction.
4 To maintain records for training conducted in the restaurant.
Administration:
1 To prepare staff duty rosters and schedule staffing requirements according to peak periods and business trends.
2 To maintain a logbook and department communication book for internal communication.
TRAINING ATTENDED: During my working experience, successfully attended the following training classes:
1 Food Hygiene Course from Ministry of Environment, Singapore.
2 Selection & Interviewing skills
3 Leadership skills
4 Social skills and Complaints Handling
5 Train The Trainer-One-on-one, Group training
6 Selling Skills
7 Exceeding Guest Expectations
8 Grooming Skills
9 Telephone Skills
10 First Aid
11 Fire Fighting
PROFESSIONAL :
ACHIEVEMENTS
1 “Certificate of Appreciation” from Singapore Tourism Board and Peter Knipp Holdings during World Gourmet Summit 2002 for recognition of good service.
2 “Certificate of Participation” for workshop on “Managing Food Hygiene & Safety” organized by “Sia Huat Pte Ltd’ on December 4, 2002.
3 “Certificate of Appreciation” by “Hyatt Regency Delhi” for providing outstanding initiative and services in 1984.
4 “Certificate for Departmental Trainer” by “Hyatt International” in 1990.
5 “Super seller Award” by “Hyatt Regency Delhi” in wine selling competition in 1993
6 Was part of the Room Service team which was awarded “Team of the Quarter” award in 1994 by “Hyatt Regency Delhi”
7 Certificate of Food Service Manager from
Nassau county Department of health.
LANGUAGES SPOKEN : English, Hindi and Punjabi
(Lalit Kumar Baria)