Deepak N

Experience

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  Majorda Beach Resort, Goa

  Oct 2009 - Feb 2010

  Internship Trainee

  An internship trainee program where I gained practical knowledge of F&B service and production outlets daily operations and handling international travelers as 70% of our guests were from Russia and rest were from different parts of the world.

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  ITC Hotels

  Oct 2011 - Aug 2015

  ITC GRAND CHOLA ( A Luxury Collection Hotel), Chennai, 600 Keys. My responsibilities and achievements are -Handling overall operations of a restaurant cum bar - Pan Asian which serves Chinese, Japanese, Thai, Vietnam, and Korean cuisines.Handling the team of 3 three supervisors, 2 hostesses, 8 associates, and trainees. Handling of beverage services in multiple fine dining restaurants as well, like Pan Asian (oriental cuisine), Ottimo (Italian cuisine), Peshawri (North West Frontier Indian cuisine) and Royal Vega (royal Indian vegetarian cuisine), Madras Pavilion (Buffet Restaurant), Cafe Mercara (Coffee shop) in terms of beverage suggestion, upselling, conducting wine dinners and food and wine pairing.Updation of beverage menus and inventory management in alliance with the beverage manager and cellar managementConducting training sessions on wines and other beverages to all the f&b personnel in the hotel. DLC of the team.Organizing private functions, Special dinners and large meal operations in the restaurant.Checking on overall dining experience of all guests, complaint handling and ensuring smooth operations in the restaurant.Work towards the target revenue per guest and revenue per month and involving the team as well to achieve the revenue target.Custodian for sake & shochu in terms of selling & suggesting to the guest as well as training the f&b team on the same.Overseeing the Services of all VIP's and Dignitaries in the restaurants and offering wines and other beverages. Show less ITC GRAND CHOLA ( A Luxury Collection Hotel), ChennaiPan Asian (South East Asian Cuisine) Fine dining RestaurantThe Guest Service Coordinator & Wine Sommelier, 156 cover fine dining restaurant which is the biggest in ITC Hotels & ranked #1 in Chennai on Trip Advisor within three months of its opening and continues to remain on top till now. Introduced Molecular gastronomy for the first time in the city under the Chef Vikramjit Roy's innovations and skills. A pre-opening team leader who helped in creating service modules, SOPs of the restaurant along with the Restaurant manager. Also custodian for Wines & Spirits regarding there updates on the beverage menu in alliance with the Beverage Manager, maintaining inventory & Conducting training sessions on the Beverage knowledge to my team members. I am also the DLC (Departmental Learning Coordinator) of my outlet where i conduct various type of training sessions & classes to my team in alliance with the Learning Service Department. Conducting breifing & de-briefing to the team. Supervising the all the restaurant opeartions & pertaining the responsibilities of team leader. Custodian of HACCP standards and safety procedures. Show less PRE- OPENING TEAM : ITC Grand Chola (A Luxury Collection Hotel), Chennai, 600 Keys. India's first largest Luxury hotel and World's largest LEED Platinum Hotel. As a pre-opening member of the hotel have involved in all the activities of the f&b team and played important role in the soft opening of the hotel's butler and room service division. A Pre-opening & operation team member of coffee shop, buffet restaurant & banquets which has 3000 pax capacity largest and pillar less banquet hall, overall banqueting space of 1,00,000 sq.ft. including pre function areas, theatre hall & boardrooms. Pre-opening & operation team leader of butler & in room dining played an important role in establishing & setting up of room service pantries, interesting service designs, innovations in the department which eased the service to cater 600 rooms with least minimal complaints by complaining six sigma structures. Played key role in setting up and operating 3 lounges, poolside service pantry and room amenities for 8 different category of rooms.  Handled many and different nationality high profile guest visits and delegations in butlers. Leaded the In Room Dining and Butlers team as shift in charge, handling control desk, guest calls, maintaining all type of records and paper works required for daily operations. Show less

  • Sommelier and Senior f&b Supervisor

    May 2013 - Aug 2015

  • Guest Service Coordinator and Assistant Sommelier

    Oct 2012 - Apr 2013

  • Guest Service Associate

    Oct 2011 - Sept 2012
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  Four Points by Sheraton

  Oct 2015 - Dec 2015

  Assistant Manager Food and Beverage

  Handling the daily operations of F&B service department which includes an all-day dining restaurant, room service, Banqueting and Out door catering services.

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  Wyndham Hotels & Resorts

  Dec 2015 - Jun 2019

  RAMADA RESORT DAR ES SALAAM, United Republic of Tanzania, 139 Keys. My achievements are -  Introduced premium wines, spirits, and its serving style. Driven revenue by implementing different F&B promotions and Events. Trained all the F&B personnel in terms of wine and spirits knowledge. Efficient F&B operations management during peak periods such as Christmas & New Year. Handling busy conference and banquet operations at peak periods. Highest F&B revenue achievement within the submarket (Dar es Salaam) Active participation in planning & implementing F&B marketing calendar and did marketing through social media, direct marketing to drive revenue. Conducted several wine events, promotions and food-wine pairing dinners for gastronomy groups such as Chaîne des Rôtisseurs. Successfully opened a fine dining specialty restaurant, AFRICANA GRILL, a 58 cover grill restaurant serving premium wines, signature cocktails, and mixed drinks, freshest Indian Ocean seafood, Grass-fed Prime Black Angus beef steaks. Reduced one-third of F&B operations and labor cost by minimizing wastages, inventory control, training on multitasking for team members and introducing the concept of reduce & reuse. Reduced the beverage cost from an average 30% to standard 18% on a monthly basis with effective controlling of pilferages, inventory management, cost control along with supplier negotiations and rebate implementation.  Introduced several service standards and implementation of brand standards which was a longtime challenge. Trained, motivated the F&B staffs to provide consistent and high service standards through continuous training, monitoring and team building activities. Show less

  • F&B outlets Manager / Wine Sommelier

    Dec 2017 - Jun 2019

  • Wine Sommelier / Restaurant and Bar Manager

    Dec 2015 - Nov 2017
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  White Sands Hotel Ltd

  Nov 2019 - now

  Food and Beverage Manager