Kumar
Резюме Manager
10 лютого 2021р.Харків
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CURRICULAM VITAE
******** KUMAR
Email: Показати контакти
Contact No. : - +918527934439
Career Objective:
To pursue a challenging and rewarding career in an International environment to further improve my knowledge, contribute my best to the organisation for which I am going to work for and to grow in the hospitality industry and bench mark myself with the best.
PROFESSIONAL EXPERIENCE
Olive kitchen and bar, New Delhi
Le bistro Du Parc.
Restaurant Manager
Period: - Oct 2015- Till date
- Set tools and objective for department or unit.
- Set P/L for unit and Generate Plans to reach the Profit.
- Set Goals for team as per their personal strength and abilities and experience.
- Develop Budgets and ensure department adheres to it.
- Participate in developing policies and procedures.
- Hire, Train, develop workers as needed and determine salary brackets.
- Handel employee relations and maintain their records and set goals for them.
- Manage and direct overall operation.
- Also set goals for different department and measure the success of each department, generate and present reports on department goals.
- Responsible to lead generation and business development.
- Ensure high customer and client satisfaction and solicit customer feedback.
- Ensure inventory is stocked and consistently replenished.
- Always responsible for company image and promote company’s mission and values.
Four Points by Sheraton, Kuwait
Assistant Restaurant Manager
Period: July 2013 – Sep 2015
Review and evaluate Guest feedback and react accordingly ensuring all compliments and complaints are responded to in a timely and appropriate way.
Ensure all Guests are welcomed in a polite and friendly manner.
Maintain the department facilities, standards of presentation and levels of service to a level that achieves and exceeds Company Brand Standards.
Maintain high standards of comfort, cleanliness, and hygiene throughout the department. Maintain a service-level in the restaurant and bar with an emphasis on high quality, efficiency.
Demonstrate perfect knowledge of all food and beverages served in the bar and restaurant and their preparation and presentation.
Assist with monthly management meetings of senior Team Members.
Conduct monthly communication meetings with all Team Members.
Ensure all Team Members have a Personal Development Plan that details and actively encourages use of programs offered by Training Calendar.
Organize training of restaurant personnel as required.
Work with F&B Cost Control to ensure stock takes are carried out in a timely manner and ensure food and beverage cost control targets are maintained.
Constance Lumeria Resort, Praslin, Seychelles
Restaurant Captain
Period: Feb 2012 – May 2013
Leading efforts for streamlining processes and generating cost savings in operations
Ensure profitability of operations and supervise all aspects of Restaurant management including menu-planning, monitoring food service to ensure compliance with quality & hygiene standards.
- Co-ordinate with supporting teams for upkeep of restaurant and operating equipment in perfect working order through preventive periodic maintenance and as applicable
Preparation & monitoring of Food & Beverage budgets and responsible for sales, costs and inventory control
Co-ordinate with rooms and restaurant reservation department to maximize business through effective allocation and sales.
Document and update client preference history to exceed expectation of return clientele and retain their continuous patronization of the restaurants
Ensuring maximum guest's satisfaction by closely interacting with potential & regular guests & understands their requirements and customizing the product and services accordingly.
Conducting training sessions to F & B team for smooth flow of operations.
- Handling operational functions like pre-shifts staff briefings, creating the duty roster, vacation planning, and shift management.
Westin Hotel, Mumbai, India
Team Leader – Food & Beverage
Period: 27April 2011- ****************
Monitoring of bar staff as per operation requirement.
Customer satisfaction and responding to customer feedback.
Launch cocktail festival.
Worked with restaurant also (Coffee shop)
Making cocktails as per guest request.
Always introduce new cocktails in bar for up selling.
Radisson BLU, Indore, India
Guest Service Assistant- Food & Beverage
Period: ***************** - ***************
Work Experience during Studies:
Worked with Café Coffee Day for 9 months as a team member, Agra, India
Worked as Team Leader in 7 day Conference for Hospitality Development Management.
Worked as event coordinator in Maurya Sheraton, China Fame trip.
Worked in the Hotels around Agra ITC Maurya Sheraton, Taj Gate way, Oberoi hotels.
ACADEMIC CAREER
Bachelor in Hotel Management from Heritage Institute Of Hotel & Tourism, Agra, India
12th standard from Panipat, Haryana.
10th standard from Jalandhar, Punjab.
COMPUTER AWARENESS
Microsoft word /Excel/PowerPoint
Internet fundamentals, Micros, Opera, Fidelio.
CORE COMPETENCIES
Menu Planning
Budgeting
P&L A/c
Strategy Planning
Forecasting
Pre Opening
Team Building
Effective communication
Product/Brand Promotions/Launch
INTERESTS
Photography, Travelling, Cocktail Creations
PERSONAL PROFILE
Full Name : ******** Kumar
Father’s Name : Om Prakash
Permanent Address : 411-A, Street No5, Indra Colony, Tehsil Camp,
Panipat, Haryana.
Language Known : English, Hindi
Passport No. : H7556616
******** KUMAR