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Ambience Ltd Gurgaon : Food Beverages Club Manager
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Ambience Ltd Gurgaon : Food Beverages Club Manager
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[QUOTE=Guest;258741][b][b]Name [/b] [/b]: Greetings, My name is Nikhil Kutty. Please find my details attached below. I have a hospitality background with over 8 years of work experience, in hotels, event management and dining outlets; instrumental in achieving targets for revenue and cost reductions through training, team building and maintaining the Sop’s. Capable and successful in handling brand management and marketing activities for the organization. Problem solver who develops effective strategies for improving operations and profits while complying with regulations. [b]WORK EXPERIENCE [/b]: AS THE GENERAL MANAGER FOR THE MIND CAFE FROM NOVEMBER 2011 TIL DATE - Responsible for directing and organizing the activities of the food and beverage departments - Preparing the training and the SOP handbooks for the various departments. - Maintained and retained the high standards of food and beverage quality, service and marketing - Maximized profits by delivering an outstanding customer service. - Enforced and implemented effective controls of food, beverage and labor costs. - Managed and oversaw the schedule and training of staff and crew of the operation. Since it is a new venture, various trainings were required. - Overseeing the sales and marketing functions in order to attract leisure as well as corporate clients. - Maintained and obtained profitable operations and high quality products and service levels. - Brand management and corporate communications for the promotion of the outlet as well as the entire chain - Planning, brainstorming and execution for events. - Giving and attending briefs from clients, to accurately understand their needs and demands. Also ensuring customer retention. - Designing the event, including logos and themes that are unique to their demand. Creating custom graphics for each event. - Researching the market to identify the opportunities and needs for events as well as for the product. - Coordinating venue management, stand designers, contractor, equipment hire, etc - Overseeing the day to day operations at the café and preparation of the MIS reports [b]EVENTS DIRECTOR FOR DIABLO EVENTS FROM OCTOBER 2010 TILL NOVEMBER 2011 [/b]: - Planning marketing campaigns for different events. - Planning and brainstorming with the team. - Giving and attending briefs from clients, to accurately understand their needs and demands. - Designing the event, including logos and themes that are unique to their demand. - Researching the market to identify the opportunities and needs for events - Coordinating venue management, stand designers, contractor, equipment hire, etc. - Coordinating staffing requirements and briefing. - Event and staff evaluation. [b]AS A CHEF TRAINER FROM MAY 2009 TIL AUGUST 2010 [/b]: - Delivering the food and beverage production component of the courses offered in the institute. - Ensuring that a safe environment is created within the kitchen where the students are able to learn effectively and without risk. - Ensuring the safe learning of the students within the kitchen about kitchen operations. - Overseeing the student event menu planning, mise-en-place sessions and the event operations. - Delivering lectures on food and beverage production theory, menu planning, hygiene and other related sections to the food and beverage production sections. - Managing the daily running of the kitchen operations within the IIMT kitchen, for the purposes of feeding staff and students; as well as the A La Carte section of the menu. - Managing the daily running of the kitchen operations within the IIMT kitchen, for the purpose of ensuring quality standards are met on a daily basis. - Managing the daily running of the kitchen operations within the IIMT kitchen, for the purpose of ensuring that all equipment and machinery used is running and is constantly maintained. - Ensuring that all hygiene and fire safety standards are met on a regular basis, for daily running and student centered events [b]KITCHEN EXECUTIVE FROM OCTOBER 2007 TIL OCTOBER 2008 [/b]: - I handled the management in the Continental department, Garde-Manger, Butchery and Bakery for the hotel. - I am fully versed in nouvelle cuisine and haute cuisine, have also worked to in fusion cuisine development between Indian and Continental cuisines. Studied basic Japanese cuisine, to help in the incorporation with other cuisines and in the development of fusion cuisine with contemporary presentations, flavors and sauces. - Was part of the team heading the development and launch of the mid-night biryani buffet and the mid-night street foods menus. - I have also worked extensively on Point Of Sale, within which I filled out the details for the kitchen, so as to be able to see the cost of sale, and know the right way to mark the price up. - I was ever present during the main service hours to be able to handle guest feedback; I am able to handle guest complaints with the kitchen, as well as any complaints within the kitchen. [b]MANAGEMENT ASSOCIATE FROM AUGUST 2005 TIL OCTOBER 2007 [/b]: - From 1st August 2005 until 1st August 2006 I worked at the Park Plaza Hotel, Gurgaon. My main responsibilities consisted of learning how each of the kitchens operate and then to help in the operation by each kitchen, as well as the administration within the kitchen. I worked in the Continental and Indian kitchen within the coffee shop as well as the Garde- Manger and the Butchery. - From the 2nd August 2006 until 1st December 2006 I worked at the Radisson Hotel, Mahipalpur. My main responsibilities were to learn the operations of each kitchen. I worked in the pre-prep kitchen and the I’Ching kitchen. - From the 1st December 2006 until the 31st March 2007, I worked at the Radisson MBD hotel in Noida. I trained at the Garde-Manger, Banquet Kitchen and helped the Head Chef and his deputies with development of new festivals and ideas to improve the menu and buffet. [b]INTERNSHIP [/b]: RADISSON EDWARDIAN GROUP, LONDON - I commenced my internship as a Commis Chef at the Mountbatten Hotel, Covent Garden and later shifted to the Kenilworth Hotel, Tottenham Court Road where I was internally promoted by the Head Chef to a Demi Chef de Partie. - I also worked at the Marlborough Hotel property on my days off and when the Kenilworth Hotel was closed during holidays. This led the Head Chef to promote me to Chef de Partie. [b]EDUCATION [/b]: 1. Certificate in Teaching for Higher Education and Certificate in Management from Oxford Brookes University, Oxford. (executed in IIMT, Gurgaon) 2. Bachelor of Science in Hotel and Restaurant Management from IIMT (2002- 2005) 3. CBSE Class XII G.D. Goenka , New Delhi (1996- 2002) 1988-1995 British School San Jose , Costa Rica 1986-1987 St. Columba’s School New Delhi [b]AWARDS RECEIVED [/b]: - Various awards for sports events. - Employee of the month twice at Radisson Edwardian. [b]LANGUAGES [/b]: I can converse , read and write fluently in English , Hindi and Spanish [b]COMPUTER SKILLS [/b]: I am conversant with computers and can operate comfortably on DOS and Windows based applications. I am also well versed with the Material Management System (MMS) and Point Of Sale (POS) software systems. [b]HOBBIES [/b]: My main hobbies are basketball, football and music. [b]REFERENCES [/b]: 1. Mr. Anoop Kumar Managing Director , Clarks Hotel Group 2. Mr. Ambar Arora Managing Director, Food Tree Group nikhilshankarankutty AT gmail.com[/QUOTE]
