Piklu Nath

Experience

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  Marriott International

  Apr 2008 - Jun 2014

  Food and beverage executive

  Job Description • Responsible for planning and organizing for the outlet. • Hosted and communicated with guests. • Organized the restaurant team: their tasks, schedules and information meetings. • Assisted the Restaurant Manager in staff management: recruitment, training, evaluation and promotion. • Monitored customer service levels. • Ensured the quality of service and service provision. • Took full responsibility for the Restaurant during allocated shifts. • Maximized restaurant occupancy. • Organized the layout of the dining room to create a warm and welcoming atmosphere. • Co-coordinated with the kitchen. • Responsible for ensuring the Marriott brand standard compliance & increasing guest satisfaction scores.• Looking after the responsibilities of Lead associates & Associates.• Analyzing the Profit & Loss critique of the outlet.• Making month end report for the outlet in daily basis and monthly basis. Show less

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  Aloft - Chennai - First Time In INDIA of STARWOOD's

  Aug 2014 - Mar 2015

  Assistant Restaurant Manager

  Job Description • Responsible for planning and organizing for the outlet. • Responsible for increasing the productivity of the employees.• Responsible for ensuring the Starwood brand standard compliance & increasing guest satisfaction scores.• Mentor, guide and coach to team. • Looking after the responsibilities of Executive and captains.• Ensuring the highest standards of food and beverage service. • Keeping control of food and labour costs. • Ensuring Health & Safety and also hygiene procedures & standards are maintained.• Having an in depth knowledge of all menus.• Responsible for recruiting, training & developing restaurant staff. • Dealing with and resolving customer complaints. • Maximizing all business opportunities to drive sales.• Communicating with the kitchen staff to ensure efficient food Service. • Liaising with the Head Chef to discuss and develop the menu.• Overseeing client bookings & reservations.• Organizing the daily and weekly rota for the Restaurant’s staff.• Ability to create a great atmosphere & be a inspirational host.• Monitoring sales and then writing informative reports for the restaurant owners. Show less

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  Cartier hotels and resort Pvt Ltd.

  Apr 2015 - Oct 2015

  Restaurant Manager

  Taking care of F&B department pre opening Barbecue grilled restaurant, Room service, bar, coffee shop, 24hrs Al a carte roof top restaurant and banquet implementation of high standard of service. Job Description • Responsible for planning and organizing for the outlet. • Responsible for increasing the productivity of the employees.• Responsible for ensuring the Starwood brand standard compliance & increasing guest satisfaction scores.• Mentor, guide and coach to team. • Looking after the responsibilities of Executive and captains.• Ensuring the highest standards of food and beverage service. • Keeping control of food and labour costs. • Ensuring Health & Safety and also hygiene procedures & standards are maintained.• Having an in depth knowledge of all menus.• Responsible for recruiting, training & developing restaurant staff. • Dealing with and resolving customer complaints. • Maximizing all business opportunities to drive sales.• Maintaining cost in the department to achieve goals.• I have done more audits on food and beverage department to maintain cost control and show high profit margin to the management.• Prepare monthly F&B cost reports for the Ex-Com/HODs analyzing food & beverage costs. . To check prices on daily quotation sheets. • Monthly check slow moving items prepare report for management and take action. . Supervise menu costing for all items added in POS and purchasing Software (HMS).• To conduct market surveys together with Purchasing and Executive Chef.• Menu planning and costing of all Banquet and outlet menus and packages. • To reconcile total food purchases with receiving clerk's receiving reports for the month. . • Verify that all F&B items are allocated to the proper stores and stored in properly locked areas and monitor of control keys. • To perform periodic butchery tests (yield).• On periodic basis review standard recipes for proper costing. Show less

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  China Gate Restaurants Pvt. Ltd.

  Nov 2015 - Jul 2018

  Restaurant Manager

  Job Description • Responsible for maintaining Cost Control in budget given by the Management• Daily issue and receiving stock level need to check with the cost.• Keeping control of food and labor costs. • Ensuring Health & Safety and also hygiene procedures & standards are maintained.• Having an in depth knowledge of all menus.• Responsible for recruiting, training & developing restaurant staff. • Liaising with the Head Chef to discuss and develop the menu.• Assist Executive Chef Verifies the validity of food and beverage invoices against it receiving documents for payment preparation. • Verifies accuracy of pricing & extensions ensures all potential discounts are obtained. • Audits monthly inventory records for all food and beverage items in store room.• Reconciles daily food and beverage costs.• Prepares Banquet cost analysis for all functions.• Conducts monthly inventories of all food and beverage store rooms and outlets and compares to actual inventory totals. Investigate any discrepancies to determine cause and resolves immediately. Verify and record all in house and entertainment meals in outlets.• Prepare and assist on month closing process by preparing a full set F&B cost report, Show less

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  Hotel Naveen - India

  Jul 2018 - Jan 2020

  Food and Beverage Manager

  In charge of Food and beverage Department 105 covers multi cuisine Restaurant, 129 room service, 85 covers Splash Bar and 1,50,000 sq ft banquet located in Hubli, Dharwad.Reporting to General Manager • Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.• Weekly basis taking audit in store, cashiering restaurant auditing etc. • Recipes costing, Pre PNL, • Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.• Assure the maintenance of bar control policies.• Maintaining a labor cost below the maximum of 15%. • Completion of monthly inventory.• Assure timely completion of function bills.• Purchasing of purchase requirements of small wares, linens requirements etc.• Staff professional attitude and proper meeting Company appearance and uniform standards.• Teamwork-Relations with co-workers and management.• Quality of Food & Beverage services and department phone handling.• Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.• To ensure that all food and beverage (cocktails) items have standard recipes and are accurately cost.• To use the POS and the standard recopies to run Potential costs every 10 days for all Food & Beverage outlets of the hotel.• To ensure that daily beverage inventories are taken in all bars of the hotel.• To do month end inventories for food & beverage and make the reconciled food & beverage cost thereafter.• To compile control reports for bars and kitchens showing percentage profits. Show less

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  HungerBox

  Jan 2020 - now

  • City Manager

    Nov 2022 - now

  • Operations Manager

    Jan 2020 - Nov 2022