Anup Kumar

Experience

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  The Pride Hotels,India

  Mar 2011 - Aug 2011

  Industrial Training
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  Taj Hotels

  Apr 2012 - Feb 2014

  Food and Beverage Associate - Promoted As Captian

  * Greeting and welcoming the guest to their respective seats.* Assisting the guest to choose their favorite dishes from the a la carte menu.* Responsible for the upselling of food and drinks.* Assuring that the guest is satisfied with the personalized service given.* Providing effective service to the guest and making sure that we have positive feedback on service so that they will come again and again.* Handling any guest complaints regarding food or service in an effective way if its big issues then informing the head supervisor or manager.* Responsible for the buffet set up and to print out the dishes name in the paper for display in buffet with the co-ordination with the chef.* Following the terms and conditions are given by the company.*Attended monthly staff training and meetings.*Responsible for the closing of restaurants according to the timing.*Using of micros for billing and doing inventory and store requisition. Show less

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  Rixos Hotels Bab- Ras al Khaimah

  Mar 2014 - Jan 2022

  Assistant Restaurant Manager Promoted As Restaurant Manager

  *Restaurant manager for the all Day Dining with 750 siting capacity serving Breakfast, Lunch & Dinner .* In charge Of Banquet, Executing all events pre-post operations with a turnover of more than 15 M yearly Revenue as of 2021* Preparing and proposing to the office of the Director of Food & Beverage the action plan to increase the guest Satisfaction scores , Moving the service score up after consistently researching guest feedback.* Updating The Menu price & Cost figures For a proper cost management Practices.* Looking After the day-to-day Restaurant Operation managing a team of 75 employees. Show less

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  Rixos Hotels UAE

  Mar 2022 - now

  Cluster Restaurant Manager

  * Planning and executing the opening of the iconic Rixos Marina Abudhabi * Preparing and presenting the concept & Contents for the all Day Dining Restaurant and Two a la carte Restaurant * Preparing SOP for the new opening with menu design inside * Running the region Benchmark and proposing pricing cost Management, Menu engineering & cost Control to the office of the Director of Food & Beverage * Preparing and presenting strategies for F&B revenue maximization * The official holder and responsible of all Day Dining Restaurants and Two a la carte Restaurant Budget. ADD rest , 350 sitting capacity, Combine two a la carte rest 375 seats. Show less