Dolphin Hotels Ltd Hyderabad : Food Beverage Manager

[mskavi]

Dolphin Hotels Limited Hyderabad / Secunderabad : Assistant Food & Beverage Manager
Website: http://www.dolphinhotels.com

Designation: Assistant Food & Beverage Manager

Job Description:

* Manage entire Food & Beverage Department (Restaurants, Banquets).

* Responsible for achieving budgets, man management & guest satisfaction.

Desired Candidate Profile:

* Hotel Management Graduate with min 5 years total experience with 2 years exp managing multiple F & B outlets.

* Candidate should have excellent experience of handling Banquets.

* Analytical & Communication skills are very important.

Executive Name: Ramya

Address:
Dolphin Hotels Ramoji Film City Hyderabad
HYDERABAD,Andhra Pradesh,India 501512

Email Address: careers@dolphinhotels.com

Telephone: 08415-246666

[Guest]

CURRICULUM VIATE
S V V S SRINIVASRAO
sai_srinivas15 AT yahoo.com
srinu.satyavada AT gmail.com
OBJECTIVE :
To seek a challenging career where I can utilize my knowledge and improve my self along with a development of the Organization.
EDUCATIONAL QUALIFICATION :
B.Com., from Kakatiya University 1st division
TECHINICAL QUALIFICATION :
- English , Type writing higher
- M.S. Office, Accounting Packages-Tally9.0
WORK EXPERIENCE :
- Worked as a Accounts Assistant in M/s Prudential Cements Limited, Patanbori(M.S.) from 1995 to 1998
NARTURE OF WORK :
- Preparing the Dispatch Papers
- Preparing the Weekly & Monthly Statements of Sales Reports.
- Preparing labor payment statement of weekly wise and check the Cement Bag Weighment inside the factory
WORK EXPERIENCE :
- Worked in M/s. Dolphin Hotels Limited Ramoji Film City as Jr.Executive in Central Accounts from 1999 to 2008 with I.D.S. SOFTWARE
NATURE OF WORK :
- Preparing the Aging Analysis of Sundry Debtors and Sundry Creditors.
- Maintaining receipts and payments and prepare the B.R.S Statement of monthly wise.
- Preparing the Revenue Statement daily sales reports, monthly stock checking in stores and taking inventories of crockery cutlery.
- Checking Labour bills with M.B.Book and maintaining the accounts each and every labour.
- Checking of pay sheet every month ending and prepare the E.S.I. PF P.T. L.I.C., labour and Employees and reconciled with H.R. Department.
- Prepare Expenditure, Asset, Liability and Income Liabilities schedules for finalization purpose.
- Preparation of reply against audit queries every month.
PRESENTLY WORKING :KADEVI ENGINEERING CO PVT LTD AS ACCOUNTS OFFICER - E.R.P. SOFTWARE
1.Sales Billing on the basis I.O.M. from Marketing Department.
2.Purchase Bills, Labour Bills, Freight Bills Verification and Posting in software .
3.Preparing Aging Analysis of Sundry Debtors and Sundry Creditors.
4.Verficaition of Tour bills and Cash Vouchers and cash indent.
5.Vat input Information, and Tds deduction details forwarded to corporate department monthly basis.
6.C-forms maintain of creditor and debtor for issuing and follow up.
7.Daily Sales, Receivables status and payment indent preparation.
8. TDS Returns preparation on quarterly basis in excel sheet for
26q and 27eq . Year ending preparing the form 16a
9. Service Tax input information forwarded to monthly basis to
Corporate Office.

[Guest]

S Ganapathy Subramaniam
Email :gsridevi10 AT rediffmail.com
Objective : Looking for the greatest opportunity to work as a restaurant manager in your esteemed organization
Skills :
- Able to budgeting, planning and controlling the financial needs.
- Quality control and operational efficiency.
- Ability to program design and development.
- Able to take responsibility of profit and loss.
- Excellent communication and writing skills.
- Proficient with computer literate such as Microsoft Word, Microsoft Excel, Power point and Internet.
- Excellent project management skills.
- Able to design program and development.
- Responsible for other duties as assigned.
Computer Skills : Proficient with,
- MS Outlook
- MS Word
- MS Excel
Experience :
2011 February till July 25th
Restaurant Manager
Bukhara Restaurant
Al-Ain
Dubai
uae
2009 October Till January 2011
Hotels Keys Bangalore
Assistant Food and Beverage Manager
2006 October 2009 October
Royal Orchid Bangalore
Restaurant Manager
- Take responsibility of the entire operations of the restaurant
- Responsible for accounting and coding of all purchases for food and beverage operations.
- Calculate payroll and sales on weekly basis.
- Responsible for cost control for food and beverage department. Responsible for other duties as assigned
- Responsible for planning menu, promotions and events and parties.
- Tracking programs for A&G, A&P and sales for outlets are created.
- Take all the responsibility of entire operations of catering managers and food and beverage department.
- Price out of all menus for catering, room service and restaurant.
- Responsible for writing programs to territory that help to know about the cost of food on daily basis or on a weekly basis.
- Responsible for bringing food cost and wage budgets under budget.
- Responsible for cost controlling for entire food and beverage department.
2004 March to 2006 September
The Park Hotel
maitre’ d
- Staffing
- Responsible for day to day scheduling of staff.
Maintaining proper uniforms of staff.
Answers questions and directs staff in the restaurant seating area.
Is familiar with the operation of the cash register.
Liaisons between kitchen staff and dining room staff.
- Ambiance
- Actively maintains lighting, mood music and other restaurant specific environment needs.
Ensures all staff greet and properly address restaurant patrons.
Controls restaurant seating room temperature.
Maintains restaurant cleanliness.
Responsible for cleanliness and hygiene of waiters and waitresses.
Patrons
- Greets patrons throughout the visit.
If a hostess seats patrons, the maitre d' may greet guests at their tables.
Asks for feedback about restaurant recommendations from patrons.
Takes patron compliments and complaints.
Equipment
- Orders supplies such as napkins, silverware and table clothes.
Ensures all supplies are properly stored and out of sight.
Takes reservations as needed
2000-2004
Designation : Butler Club floor
Company : Le Royal Meridien Chennai
Responsibilities :

As a Butler I will service all Suites efficiently and adjoining areas as allocated. You will maintain a high standard of cleanliness, tidiness, co-operation and guest liaison within the hotel department and provide the highest level of service .
Some of your other responsibilities are
- To maintain a high standard of cleanliness . The Assistant Butler will provide the majority of cleanliness of the suite, but the Butler is overall responsible for the suites cleanliness.
- To ensure all suites are supplied daily with amenities . Such as tissues, toiletries and stationary. Each suite has it’s own mini bar which must be replenished upon consumption by each guest and fruit and bathroom amenities are provided.
- To ensure all food and drinks served within the guests’ suite is served to a high standard.
- To ensure that all room service trays are delivered to the pantry according to policy
- Each room service order is served course by course for lunch and dinner or as guest wishes. Dining from the Queen’s Grill Restaurant menu and the regular room service menu is available for all Queens’ Grill guests
- To provide packing and unpacking service to each guest if requested
- To provide baggage services on embarkation days, as designated
- To assist guests with in-suite cocktail parties (organising and servicing if requested)
- To provide each guest with individual canapés each evening before cocktails
- To deliver special turndown chocolates and amenity gifts each evening
- To assist each guest when requested (delivery of fax, mail, assist in dressing for cocktail parties)
- To escort guests to various Senior Officers cocktail parties about the ship
- To collect and return guest laundry and dry cleaning according to company policy
- To ensure that all newspapers / daily program’s and guest mail is delivered to cabins without delay.
- To report all maintenance faults directly to the Housekeeping Office
- To keep clean and tidy working equipment and lockers designated to section, and to store away equipment and materials after use, clearing the alleyway of obstructions
- To restock lockers per voyage according to literature / amenity par stock
- To hand immediately to lost and found office any lost property found, with date, suite number and guest name.
- To undertake tasks delegated by the Executive Housekeeper for periodic cleaning program
- To ensure that the pantry meets up to the required port health standards
- To fully understand emergency evacuation procedures. Observe company and statutory health and safety regulations
1996-2000
Designation : Catering Assistant
Company : Chola Shearton, Chennai

Education :
Bachelor in Business Administration from Madras university
Three Years Diploma in Hotel Management and catering Technology From MGR Institute of Hotel Management and Catering Technology Chennai 1993-1996
Skills : Effective Public Speaking.
- Excellent communication and interpersonal skills.
- Outstanding Time Management and Employee.