Experience

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  Oakwood worldwide

  Aug 2008 - Nov 2010

  Gsa

  • Welcome the guests by greeting them as per standard Responsible to provide an excellent and consistent level of service to the guest and also responsible to serve Food & Beverage to guests in the assigned work place to provide a courteous, professional, service in order to maximize guest satisfaction.• Deliver guest order within the promise time to guest.• Making store requisition for the day’s operation.• Maintain par stock.• Handling the shift and ensure no complaint during operation.• Take guest feedback for food and beverage satisfaction. • recognize the regular guest by name and maintain their preference.• To insure high standard of cleanness in the working area.• The ultimate responsibility is ensuring guest satisfaction.• Keep gust preference record as well as inform to team member.• Focus to achieve monthly budget by up selling beverage. Show less

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  Itc hotels

  Jul 2010 - Mar 2015

  #Meet and greet clients.#Responsible for making the function space visually appealing and presenting the menu offering for the event.#Responsible for the overall sanitation and cleanliness of the work areas, banquet rooms and storage areas.#Responsible for the proper usage and good working order of all equipment, furniture and fixtures in the Banquet and Catering Section in the shift assigned.#Responsible for consistently implementing the service standards and operating procedures in the banquet and Catering service.#Provide excellent customer service and ensure customer needs are met.#Provide unique and creative ideas to enhance meetings & group experience.#Should posses in depth Knowledge of Food and Beverage preparation and presentation.#Supervise events and team members throughout service.#Guide the Banquet servers in set up of tables and place settings.#Be familiar with all current and upcoming event details.#Resolve staff and customer concerns quickly and efficiently.#Co-ordinate with the Kitchen and housekeeping department.#Should be able to work under pressure and also work in long or break shifts.#Scheduling of banquet staff, prepare weekly duty chart to correspond with banquet functions and manage labour for monthly.#Assist the Banquet Manager with scheduling, training and performance management.#Assist and support the Conference Services Manager to provide excellent guest service#Organise Transportation of food and equipment to offsite catering events.#Experience in operating sales and catering software’s like Opera,Micros,ToucheDelphi etc.#Should have experience in operating POS (point of sales) Software’s.#Responsible for monthly inventory, consumption spreadsheet and banquet staff labours. Show less To supervise the team in fair, consistent and responsible way.• To follow standard recipes and minimize waste to help ensure that the outlet’s beverage cost is in line with budget.• To be flexible wherever possible in meeting special requests from guests for specific beverage preparation methods and ingredients.• To be familiar with the ingredients, preparation methods and service of all food items served in the outlet.• To ensure that all company minimum brand standards are implemented, and that optional brand standards are implemented where appropriate.• To work in a supportive and flexible manner with other employees and other departments, in a spirit of “We work through Teams”.• To treat all operating equipment and supplies carefully to minimize damage and reduce wastage. Show less

  • ITC Raviz , Restaurant & Banquet Supervisor

    May 2013 - Mar 2015

  • ITC Maratha as Team Leader

    Jul 2010 - Jul 2013
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  Tablez-the food company, abu dhabi, uae

  Oct 2014 - Nov 2015

  Restaurant manager

   Maintaining guest relations. Budgeting & forecasting departmental revenue & expense. Inventory management. Menu planning. Understand completely all policies, procedures, standards, specifications, guidelines andtraining programs. Ensure that all guests feel welcome and are given responsive, friendly and courteousservice at all times. Ensure that all food and products are consistently prepared and served according to therestaurant’s recipes, portioning, cooking and serving standards. Assist other staff members to complete opening, closing and prep lists. Achieve company objectives in sales, service, quality, appearance of facility andsanitation and cleanliness through training of employees and creating a positive,productive working environment. Control cash and other receipts by adhering to cash handling and reconciliationprocedures in accordance with restaurant policies and procedures. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop my staff in all areas of managerial and professionaldevelopment. Prepare all required paperwork, including forms, reports and schedules in an organizedand timely manner. Making improvements to the running of the business and developing the restaurant. Show less

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  Ihg hotels & resorts

  Dec 2015 - Nov 2021

  - Complete forecasts, plans, and productivity reports for seniormanagement.- Participate in the preparation of annual departmental operatingbudgets and financial plans.- Monitor budget and up-sell products and services while managingdepartmental costs and waste.- Negotiate pricing of catering, function space, and hotel services withinapproved departmentalbooking guidelines.- Direct day-to-day meetings and events management activities, planand assign work, and establishperformance and development goals for colleagues- Work effectively with colleagues in different hotel departments todeliver a seamless, value-addingexperience.- Ensure every aspect of the meeting or event is delivered as promisedand to the satisfaction of theMeeting Planner and their attendees or guests. Show less  Develop & implement promotions calendar for F&B products in restaurant. Ensure cleanliness, safety, high quality food and presentation. Communicate additional meal requirements, allergies, dietary need and special requests to the kitchen. Actively pursue cost saving measures. Assisting in preparing F&B festive calendars. Manage special event concepts. Responsible for setting out the F & B outlets. Supervise credit/cash handling procedures. To develop and implement employees training plans on regular basis. To be responsible for maintaining outlet safety and sanitation standard at all times. Conduct daily pre-Meal and post – Meal briefings. To Review Standard operating procedure and conducting training. Controlling of MC Materials Cost. Deliver Prompt & Classy service to the guests. Maintain excellent relationship with all guests and actively seeks guest feedbacks. Overseeing client booking &reservation. Organizing the daily and weekly duty roaster for the restaurant staff. Indenting stock and supplies according to the business needs. Keeping control of food and outdoor labour costs. Show less

  • Crowne Meetings Manager - Crowne Plaza Kochi

    Jun 2018 - Nov 2021

  • Restaurant Manager @ Crowne Plaza Kochi

    Dec 2015 - Jun 2018
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  Shirvan hotel city yard jeddah

  Dec 2021 - now

  Restaurant general manager - alaaly seafood restaurant

  Responsibilities. Pre Opening Restaurant Specialist · Orienting, training, assigning, scheduling, coaching, counselling, anddisciplining employees.• Achieves restaurant operational objectives.• ensure that the highest standards of health and food safety are applied and followed on a daily basis in the kitchen and in all food and beverage areas• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.• Ensures consistency of food quality to be served in the restaurant.Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.• Plans menus by consulting with chef; estimates food costs and profits; adjusts menus.• Ensure that management rules and regulations are will executed.• Train new and current employees on proper customer service.• Coordinate daily Front of the House and Back of the House restaurant operations• Deliver superior service and maximize customer satisfactionRespond efficiently and accurately to customer complaintsRegularly review product quality and research new vendorsOrganize and supervise shiftsAppraise staff performance and provide feedback to improve productivity• Estimate future needs for goods, kitchen utensils and cleaning products• Ensure compliance with sanitation and safety regulationsManage restaurant's good image and suggest ways to improve it• Control operational costs and identify measures to cut waste• Create detailed reports on weekly, monthly and annual revenues and expenses• Audit inventory levels to ensure product availability, and order products asnecessary• Obligation to implement the standard operation procedures that is approved by pure houses§ Ensure to raise the percentage of customer satisfaction and its reflection in social media and ratings apps / websites such as Google Map, Five Square, TripAdvisor etc. Show less