Priyank Khattri

Experience

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  Marriott Hotels

  Nov 2009 - Nov 2010

  Team Leader

  In 2009 I joined the room service division of the Courtyard Marriott as a Team Leader in order to acquire additional management skills within the industry. During this time I continued to demonstrate my strong team working skills and ability to work effectively with a diverse group of employees. My key responsibilities included:Taking a leading role in planning, managing and completing all room service requirements for the Courtyard Marriott Gurgaon, India.Providing support, feedback and guidance to employees to ensure that all tasks were completed on time and to a high standard.Occupying the role of Training Manager where I was responsible for overseeing the training and professional development of all staff.Handling customer complaints and any other issues that arose throughout the course of each shift in a prompt, efficient and friendly manner.Liaising with the wider management team and other employees to complete additional tasks as and when required. Show less

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  Kingfisher Bay Resort

  Dec 2010 - Feb 2013

  Assistant Restaurant Manager

  While employed as the Assistant Restaurant Manager for the award winning fine dining a la carte restaurant within the Mercure Kingfisher Bay Resort I successfully led a team with maintaining the labour cost and achieving the Budget. My key responsibilities included:Managing the day-to-day operations of the restaurant, delegating tasks to staff and ensuring that high standards of customer service were maintained at all times.Overseeing the preparation of the weekly roster, allocating shifts to staff and ensuring that wage costs were maintained at an appropriate level.Consistently meeting or exceeding all revenue and profitability targets through a commitment to customer service and strong financial management skills.Developing menu items in conjunction with kitchen staff to ensure they catered to our diverse client base while delivering a high profit margin.Overseeing the training and professional development of staff in order to create a highly competent team of employees. Show less

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  SKYCITY Darwin

  Feb 2013 - Feb 2014

  Restaurant Manager - A la carte Restaurant

  While employed in Skycity I become the part of one of their popular and busy restaurant Cove, which attracts guest with not only his beautiful location but also food and service, we offer a big menu which compiles a food from land and sea .My key responsibilities includesManaging the day-to- day operations with maintaining the high standards Handling guest complaints and making sure guests leave the restaurant happy.Looking over the PNLs, with the restaurant manager.Making budgeted rosters which meets Restaurant Manager expectation in regards with Hours.Doing month end stock tech, with maintaining transfer and wastage sheet for minimum variance. Maintaining Microster(hours sheet) at the end of each shift , ensuring staff get paid properly. Show less

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  Oaks Hotels, Resorts & Suites

  Mar 2014 - Feb 2017

  Assistant Food and Beverage Manager

  Joining the pre-opening property gave me understanding and knowledge how to establish a restaurant with my own originated Sequence of Service (SOS) and Standard Operating Procedures (SOP). My key responsibilities includeCreating a Sequence of Service (SOS) and Standard Operating Procedures (SOP).Creating a company’s credit account with Beverage Suppliers.Creating a file to record staff information which includes RSA, Staff Hand Book, Incident report forms, Training matrix, Leave forms, Contact Details,etc.Setup Point of Sales (POS) Micros Symphony.Learned and installed the new Online Booking System (DAMIITI)Took interviews of Food and Beverage attendant and Restaurant Supervisor with Food and Beverage Manager.Did the wine pairing with the new menu. Show less

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  Eurong Beach Resort

  Mar 2017 - Sept 2018

  Food and Beverage Manager

  Taking over the role of food and beverage manager in Eurong beach resort has given me opportunity to manage three different style food and beverage outlet i.e. McKenzie’s restaurant (350-400 covers with buffet and ala-carte options), Bakery (café style service), produces homemade muffins, doughnuts, pies, etc. and serves extensive range of customers from around the island, Beach Bar (this bar is a party bar or a night club which has got a backpackers as the main attraction). During my work here I generated some valuable skills and great qualities. My key responsibilities includeManage F&B and day-to-day operations within budgeted guidelines and to the highest standardsPreserve excellent levels of internal and external customer serviceDesigned menus with the understanding of business and clientele, purchase goods and continuously make necessary improvementsIdentify customers’ needs and respond proactively to all their concernsLead F&B team by recruiting, training, and appraising talented personnelEstablish targets, KPI’s, schedules, policies (House, smoking) and procedure.Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamworkComply with all health and safety regulationsWork closely with the Executive chef to generate daily specials and transforming menuReport on management regarding sales results and productivityKeep doing promotions by maintain cost of goods. Show less

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  Kingfisher Bay Resort

  Sept 2018 - Dec 2022

  Food and Beverage Manager

  Re-joining Kingfisher Bay Resort gave me an opportunity to manage extensive food and beverage department which includes three restaurants and 5 bars, such as Sand & Wood Restaurant & Bar, Seabelle Restaurant & Cocktail Bar(signature restaurant), Sand Bar (Bistro Dinning), Sunset Bar & Dingo Bar (Night Club). In addition, banquets are also an integral part of food and beverage operations which includes Weddings, Conferences, Wine dinners, Long lunches & Private Functions.Manage F&B and day-to-day operations within budgeted guidelines and to the highest standardsDevelop a relationship with regular customers.Managing high profile events such as Wine Dinners, Long Lunches, Conferences & Weddings.Follow food and safety guidelinesLead F&B team by recruiting, training, and appraising talented personnelUpdate restaurant policiesCreating SOPs for daily operations.Dealing with suppliers for attractive promotions.Managing budgeted rosters on regular basis.Creating and regulating prices/items on POSMember of HSEC committee within the organisationKeeping compliance up to date with regular checks.Creating KPI’s and give direction to team in achieving them. Regular follow up on guest feedbacks to improve.Detailed study on monthly PNLs.Create monthly report on the department for BRM (Business Review Meetings). Show less

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  InterContinental Sydney

  Jan 2023 - now

  Assistant Director of Food And Beverage