Devendra Kumar (Dev Gujjar)

Experience

• 

  Hotel Fortune Landmark, Indore (M.P.) By Welcome Group. ( I.T.C.)

  Jun 2006 - Nov 2006

  Industrial Training

   22 Weeks of Industrial Training in Hotel Fortune Landmark, Indore (M.P.)By Welcome Group. ( I.T.C.)

• 

  Mapple Hotels Palaces Resorts

  Jul 2010 - Sept 2011

  Pre-Opening Food & Beverage Service Sr.Captain

   Responsible for up selling ,and training of staff Reporting to. Operation Manager Worked as trainer for F&B service and taking training classes for The department Bar Inventory, Upkeep and Maintenance. Store requisitioning and Maintaining Inventory level of Crockery, Cutlery and Glassware. Maintaining Guest Data Base. Responsible for Guest Feedback.  Meeting & Greeting the guest in the Restaurant. Ensure overall cleanliness, minimum breakage etc. Take briefing every day. Take inventory in the last of every month. Mentioned in duties Roaster. To inspect table layouts & checks on all service stations, Bars. Make F&B sale Reports. Show less

• 

  Choice Group of Hotel G.K.-2, New Delhi

  Sept 2011 - Jun 2013

  Pre-Opening Food & Beverage Service Sr.Captain

  Responsible for up selling ,and training of staffReporting to. Operation ManagerWorked as trainer for F&B service and taking training classes forThe department Bar Inventory, Upkeep and Maintenance.Store requisitioning and Maintaining Inventory level of Crockery, Cutlery and Glassware.Maintaining Guest Data Base.Responsible for Guest Feedback. Meeting & Greeting the guest in the Restaurant.Ensure overall cleanliness, minimum breakage etc.Take briefing every day.Take inventory in the last of every month.Mentioned in duties Roaster.To inspect table layouts & checks on all service stations, Bars.Make F&B sale Reports. Show less

• 

  K.N.Hospitality & Foods Pvt Ltd & Foods Pvt Ltd

  Jun 2013 - Nov 2013

  Pre-Opening Operations Manager

  Having ultimate responsibility for the overall operation of the K.N. Hospitality & Foods Pvt Ltd Also in charge of delivering results exceed guest satisfaction and financial performance objectives. Duties:  Establishing priorities consistent with the hotels objectives.  Administering and enforcing hotel policies and procedures.  Resolving customer complaints in a timely and professional matter.  Building strong relationships with companies that supply the hotel.  Developing relationships with the local business community.  Helping to develop management talent by acting as a mentor to supervisors and team leaders.  Offering support and guidance to junior team members.  Promoting hotel services and facilities to guests at every opportunity. Responsible for up selling ,and training of staff Reporting to.MD Maintaining Guest Data Base. Responsible for Guest Feedback.  Meeting & Greeting with the guest Take every day morning meeting. Take inventory in the last of every month. Show less

• 

  Brys Hotels & Resort

  Nov 2013 - Mar 2016

  Responsible for up selling ,and training of staff Responsible for maintaining visibility with guests at all times, and for assisting to run a hotel that has Excellent guest Satisfaction Duties  Using hotel resources to maximize guests’ satisfaction & optimize revenues.  Representing the hotel in the market place ant develop relationships with key accounts.  Analysing statistical information and drawing conclusions from it.  Developing and implementing staff training programs.  Ensuring the accurate and timely submission of payroll data to the corporate office.  Continuously developing the hotels brand.  Attending tourism trade fairs and exhibitions.  Providing the hotel owners with regular reports on the hotels operating objectives and fiscal performance.  Aggressively managing all the independent revenue and expense areas to ensure profitability.  Conduct disciplinary actions against staff, including terminations.  Accurately forecasting revenues/expenses.  Reporting to. General Manager Worked as trainer for F&B service and taking training classes forThe department Bar Inventory, Upkeep and Maintenance. Store requisitioning and Maintaining Inventory level of Crockery, Cutlery and Glassware. Maintaining Guest Data Base. Responsible for Guest Feedback.  Meeting & Greeting the guest in the Restaurant. Ensure overall cleanliness, minimum breakage etc. Take briefing every day. Take inventory in the last of every month. Mentioned in duties Roaster. To inspect table layouts & checks on all service stations, Bars. Make F&B sale Reports. Show less BRYS CAVES, situated near Jim Corbett National Park, promises to emerge as a serene getaway from the hectic city life.BRYS CAVES, combines raw nature in the form of caves and modern aesthetics to offer a distinctive holiday that is both wild and luxurious at the same time. Its 37 wildly designed Caves include Shivalik Cave, King Cave, Queen Cave and a Grand Tree House.The other offerings at BRYS CAVES include:Czar Bar & Discotheque with a wide selection of Wines & BeveragesTimberland - The Restaurant, offers a dining experience to strum your taste buds with a varied range of cuisines of your choice, surrounded by the breathless ambience of the wild woods with divine humming of birds. Show less Responsible for up selling ,and training of staff Responsible for maintaining visibility with guests at all times, and for assisting to run a hotel that has Excellent guest Satisfaction Duties  Using hotel resources to maximize guests’ satisfaction & optimize revenues.  Representing the hotel in the market place ant develop relationships with key accounts.  Analysing statistical information and drawing conclusions from it.  Developing and implementing staff training programs.  Ensuring the accurate and timely submission of payroll data to the corporate office.  Continuously developing the hotels brand.  Attending tourism trade fairs and exhibitions.  Providing the hotel owners with regular reports on the hotels operating objectives and fiscal performance.  Aggressively managing all the independent revenue and expense areas to ensure profitability.  Conduct disciplinary actions against staff, including terminations.  Accurately forecasting revenues/expenses.  Reporting to. General Manager Worked as trainer for F&B service and taking training classes forThe department Bar Inventory, Upkeep and Maintenance. Store requisitioning and Maintaining Inventory level of Crockery, Cutlery and Glassware. Maintaining Guest Data Base. Responsible for Guest Feedback.  Meeting & Greeting the guest in the Restaurant. Ensure overall cleanliness, minimum breakage etc. Take briefing every day. Take inventory in the last of every month. Mentioned in duties Roaster. To inspect table layouts & checks on all service stations, Bars. Make F&B sale Reports. Show less

  • F&B Manager

    Dec 2014 - Mar 2016

  • Manager Food & Beverage Service Depatment

    Nov 2013 - Nov 2015

  • HOD in Food & Beverage Service Department

    Nov 2013 - Dec 2014
• 

  RAMEE GUESTLINE HOTEL

  Apr 2016 - May 2017

  Manager

  Responsible for up selling ,and training of staff Responsible for maintaining visibility with guests at all times, and for assisting to run a hotel that has Excellent guest Satisfaction Duties  Using hotel resources to maximize guests’ satisfaction & optimize revenues.  Representing the hotel in the market place ant develop relationships with key accounts.  Analysing statistical information and drawing conclusions from it.  Developing and implementing staff training programs.  Ensuring the accurate and timely submission of payroll data to the corporate office.  Continuously developing the hotels brand.  Attending tourism trade fairs and exhibitions.  Providing the hotel owners with regular reports on the hotels operating objectives and fiscal performance.  Aggressively managing all the independent revenue and expense areas to ensure profitability.  Conduct disciplinary actions against staff, including terminations.  Accurately forecasting revenues/expenses.  Reporting to. General Manager Worked as trainer for F&B service and taking training classes forThe department Bar Inventory, Upkeep and Maintenance. Store requisitioning and Maintaining Inventory level of Crockery, Cutlery and Glassware. Maintaining Guest Data Base. Responsible for Guest Feedback.  Meeting & Greeting the guest in the Restaurant. Ensure overall cleanliness, minimum breakage etc. Take briefing every day. Take inventory in the last of every month. Mentioned in duties Roaster. To inspect table layouts & checks on all service stations, Bars. Make F&B sale Reports. Show less

• 

  Hotel Mansarover Paradise - India

  May 2017 - Oct 2017

  Food Beverage Manager
• 

  Kanha Hotel & Resort A Unit of Prism Corporation Bijnor UP

  Oct 2017 - Jun 2020

  General Manager
• 

  Chetali Hotel

  Jun 2020 - now

  General Manager
• 

  Self-employed

  Jun 2020 - now

  General Manager