Ambience Ltd Gurgaon : Food Beverages Club Manager

[mskavi]

Ambience Ltd. Gurgaon : Club Manager or F & B Manager
Website: http://www.ambience.com

Keywords: Food & Beverages Manager, Club Manager

Designation: Club Manager or F & B Manager
Experience: 3 - 6 Years
Location: Gurgaon
Education:
UG - Any Graduate - Any Specialization
PG - Post Graduation Not Required
Industry Type: Hotels/ Restaurants/Airlines/Travel
Functional Area: Hotels, Restaurants
Posted Date: 21 May 2009

Job Description:
The incumbent must have practical knowledge of food production, standard hygiene and experience in food and beverage service with emphasis and working knowledge of F & B controls like food cost, pricing and F & B Revenue expenditure.

Desired Candidate Profile:
3 Yrs Diploma in Hotel Management from IHM or similar with 5-7 Yrs experience and should be efficient in handling the management of F& B including service and kitchen stewarding. Good communication and managerial skills with knowledge Banqueting.

Company Profile:
We are in infrastructures. Having NCR biggest Mall named Ambience Mall on NH-8, Gurgaon. Luxirious apartments is our specility.

Executive Name: Ms. Swati

Address:
Ambience Ltd
Project Office, Behind Ambience Mall
Near Sample Flat, NH-8, Near Toll Plaza,
Gurgaon
Gurgaon,Haryana,INDIA 122002

To apply, send CV to Email Address: ambienceprojects@gmail.com

Telephone: Not Mentioned

Keywords: Food & Beverages Manager, Club Manager

[rachnagupta20]

Dear sir/madam

This is Rachna gupta.I am persuing MSC (ag) FOOD SCIENCE & TECHNOLOGY from Meerut campus with 78.81% in 2010 from ccs univ MEERUT .
I did 2 months Industrial Training from FAST FOOD PVT LTD
( C P Britannia ltd) in bread making.
I am result-oriented,team player,hardworking,deterministic with good communication
skills.
Please see my resume for additional information .
Thank you for your time and consideration.

Thanks
with regards
Rachna gupta

[Guest]

NITIN BHATIA

Email : bnitin85 AT gmail.com
Career Objective
“Imbibing the best of knowledge, expertise and values in order to pave the way for outstanding success and growth.”
Professional Qualification
Holding Bachelor’s Degree in Hotel Management from Institute of Hotel Management, Srinagar, J&K affiliated to National Council for Hotel Management and Catering Technology Pusa New Delhi, India.
Currently pursuing a PG in Business Administration from Symbiosis University.
Position Applied For
Restaurant Manager
Working Experience
1 Currently working as a Restaurant manager at Seagull Leisure LTD, Scotland, UK (October/09 till to date).
2 Worked as a In-charge of Bar (Lounge Bar, Service Bar, Pool Bar) in Trident Hotel,Gurgaon (April/08-September/09).
3 Worked as a Team Member/bartender at Agni and Mist at The Park Hotel, New Delhi (March/06 – December/07).
4 Worked as a Industrial Trainee in a pre-opening team of Park Plaza, Gurgaon, India (Oct.2004-March 2005).
Job Roles
Seagull Leisure LTD, Scotland, UK
1 It’s belongs to biggest chain of Indian restaurants in Scotland.
2 Has started with Late night bar as well restaurants in the central Scotland.
March 2009 till july 2010
1 Responsible for the daily operations of the restaurants ensuring that all Guests are served as per the standards.
2 Analyzing and planning restaurant sales levels and profitability.
3 Preparing reports at the end of the shift/week, including staff control, food.
4 Planning and co-ordinating menus.
5 Managing staff throughout their shift and providing them with feedback.
6 Areas of Operations include Bars, Restaurants, and Out door caterings
7 Keeping the team motivated and focused.
8 Operational and behavioral training of the team.
9 Created and implemented the training calendar for the department.
10 Responsible to keep good Mystery Shopper scores.
11 Responsible for health and safety as well as hygiene audits.
Career Related Key Strengths
1 Career related strengths includes ability of handling monotonous and repetitive tasks with same level of enthusiasm, energy, comfort and ease as innovative and challenging tasks.
2 Capability to handle volumes of work.
3 Excellent team building skills as well as capable of handling tasks independently with same efficiency. An ability to put people together and lead a team of dynamic members.
4 Good interpersonal skills. Good at verbal as well as written communication.
5 Passion and Flair for hospitality and interaction with guest in order to get first hand customer feedback and thereby reciprocate proactively by gauging customer needs, and process requirement there-of.
6 Total dedication/commitment to organizational objectives and hospitality industry as a whole. Ever-ready for role change proactively or at demand of organization
7 A keen learner and having hands-on approach to life. Self-motivated with a strong desire to learn and excel.
Significant Achievements
1 Active member of beverage training in different areas.
2 Food & Hygiene Certificate as per ‘Scotland Law’.
3 Personnel Bar Alocohol License as Per ‘Scotland Law’.

Computer Proficiency
Working knowledge of MS Word, MS PowerPoint, MS Excel & Windows. Basic Internet applications.

Hobbies
1 Interacting with people.
2 Listening music.

[Guest]

Now i m working with k.f.c.
But i m looking for earn more & more money

[Guest]

Name : 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.
WORK EXPERIENCE :
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

EVENTS DIRECTOR FOR DIABLO EVENTS FROM OCTOBER 2010 TILL NOVEMBER 2011 :
- 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.

AS A CHEF TRAINER FROM MAY 2009 TIL AUGUST 2010 :
- 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

KITCHEN EXECUTIVE FROM OCTOBER 2007 TIL OCTOBER 2008 :
- 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.

MANAGEMENT ASSOCIATE FROM AUGUST 2005 TIL OCTOBER 2007 :
- 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.
INTERNSHIP :
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.

EDUCATION :
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
AWARDS RECEIVED :
- Various awards for sports events.
- Employee of the month twice at Radisson Edwardian.
LANGUAGES :
I can converse , read and write fluently in English , Hindi and Spanish
COMPUTER SKILLS :
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.
HOBBIES :
My main hobbies are basketball, football and music.
REFERENCES :
1. Mr. Anoop Kumar
Managing Director , Clarks Hotel Group
2. Mr. Ambar Arora
Managing Director, Food Tree Group
nikhilshankarankutty AT gmail.com