Vinod Mendon

Experience

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  Holiday Inn Hotel London-Bexley

  Jun 2005 - Jun 2006

  Senior Catering Assistant
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  Holiday Inn Cambridge

  Jun 2006 - Feb 2010

  Food And Beverage Supervisor
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  F Lounge Diner Bar

  Jul 2010 - Jul 2014

  Restaurant Manager
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  Kentucky Fried Chicken (KFC) (India)

  Sept 2011 - Jul 2012

  Restaurant General Manager
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  Mamagoto - India

  Jul 2014 - Apr 2015

  Sr. Restaurant Manager
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  Boveda,Mumbai

  Apr 2015 - Jan 2016

  FNB Manager
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  The Oriental Residency

  Jan 2016 - Jul 2016

  Restaurant Manager
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  Maratha Samrat Restaurant

  Jul 2016 - Mar 2017

  Managing Partner

  • Responsible for P&L for restaurant. • Ideas to generate growth. • Sharing / observing customer demands - if any. • Coordinating from all support departments. • Feed Back / Complaint management. • Tracking Reports / Growth • Training Team and supporting them in operations • Ensure that quality standards for food and beverage service to guests are constantly maintained. • To control breakages/wastages/pilferages. • Ensures staff reports on duty punctually in appropriate attire and grooming standard. • Ensures that staff is aware and implements regulations, policies and procedures in regard to hygiene, fire and safety. • Interacts personally with guests, ensuring all guests visiting the restaurant are satisfied. • Obtains feedback from guests, and collates necessary information to further develop and improve the quality of all the Food & Beverage products and performance. • Co-ordinates with the kitchen, for any special guest request. • Housekeeping & hygiene check. • Staff PSC Sign off. • To overview & check employees and security attendance registers/timings etc. • Performs any other duties as may be assigned by the Management from time to time Show less

• 

  NOVO Hospitality Global

  Apr 2017 - now

  Director Of Food And Beverage

  • Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.• Design exceptional menus, purchase goods and continuously make necessary improvements• Implemented in collaboration with Head Chef, new menus, including pricing and layout and waste control management to achieve the target F&B COGS percentage of 25% for the budget target of 26%. • Implemented revamped selling approach which helped in increasing the department profit by 8% in last quarter of 2019.• Reduced total payroll cost with saving of AZN 8K V Budget with no impact on service standards.• Implemented staff incentives to upsell dinner booking for in-house guests increasing sleeper’s dinner ratio to 20.5% against budget of 18.5%. • Collaborated with Marketing team to organize successful Bloggers event to promote all F&B outlets. Achieved 15% increase on footfall• Preserve excellent levels of internal and external guest service• Identify guest needs and respond proactively to all of their concerns• Lead F&B team by attracting, recruiting, training and appraising talented personnel• Establish targets, schedules, policies and procedures• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork• Comply with all health and safety regulations• Report on management regarding sales results and productivity Show less