Taj Hotels Resorts Palaces Surat : Restaurant Manager

[Admin]

Taj Hotels Resorts Palaces Surat : Restaurant Manager
Website : http://tajhotels.com/gateway

About us :
The Taj is a brand that combines a rich legacy of carefully nurtured values steeped in a culture of excellence with opportunities for participating in new vistas of the Company growth. The Taj considers its employees among its most important stakeholders in taking it to new pinnacles of service standards and guest delight. The Taj nurtures a service mentality that demands an attitude of being quick and agile in terms of response time, attention to detail, operational excellence, postponing gratification to ensure that the guest is delighted at all times. It encourages its employees to grow in self-confidence and this self-development journey which accompanies a career in the Taj becomes a self fulfilling prophecy for success and excellence.

Designation : Resatuarant Manager/Asst. Rest. Manager - 2 Opening(s)

Job Description :
Responsibilities :
Job Purpose :
To maximize revenues & profitability of the restaurant and ensure prompt, accurate and personalized service to all customers.

Job Description :
Managerial :
Plan, Forecast and Budget the revenues and cost for the outlet.
Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the restaurant.
Facilitate learning and development for all the team members of the outlet
Implement systems and procedures that achieve higher cost efficiency and guest satisfaction.
Performance Appraisal/ Management of the staff in the department.

Operational :
Ensure the smooth day-to-day functioning of the outlet.
Implement an effective system of recording guest history, preferences and other guest related data.
Work in association with the Sales and Marketing department in the area of guest mix, guest profiles, effect of new/ competition outlets etc.
Maintain constant guest contact, build relationships, solicit feedback and monitor the GSTS for the restaurant.
Work with the F & B Manager & the Chef on Menu planning and pricing.
Plan and organize various food festivals, restaurant promotions or special occasions.
Monitor the daily number of covers and the average check of the restaurant.
Review the profit and loss statement of the outlet and draw up action plans.
Prepare monthly reports on the performance of the outlet
Ensure that all the operational standards set for all the equipments & processes are followed.
Manage staff performance, identify their training needs and address their grievances and counseling issues.
Stay informed about local, national and international best practices/trends in food service, interior design, technology and entertainment in F & B.
Ensure that the outlet procures the best quality raw material and cost effective equipment.
Liaise with companies for sponsorships and with the government agencies for licenses and permissions.
Plan, forecast and budget the revenues and cost for the outlet. Continuously improve and innovate upon product and services to achieve a larger market share and retain regular guests of the restaurant. Facilitate learning and development for all the team members of the outlet Implement systems and procedures that achieve higher cost efficiency and guest satisfaction. Management of the associates in the department. Should be able to independently handle the Food & Beverage operations of the unit

Requirements :
Knowledge/Skills :
Thorough knowledge of different cuisines, service styles, standards and restaurant concepts.
Knowledge of menu pricing, planning & designing

Education :
Graduate/Diploma in Hotel Management

Experience :
A minimum of 2 -3 years experience in supervision of an F & B outlet

Desired Profile :
Graduate/Diploma in Hotel Management

Experience :
A minimum of 2 -3 years experience in supervision of an F & B outlet

Experience : 2 - 3 Years

Location : Surat

Contact Us :
HMV MURTHY - MANAGER HR
The Indian Hotels Company Limited
Telephone : 09227555204

[Guest]

Boobesh Ponnuswami
Bangalore
Email: 1427bma AT gmail.com

PROFILE SUMMARY :
- MBA with a specialization in Hospitality and Tourism Management
- 3 years and 9 months of experience as Restaurant Supervisor and Reception Supervisor in Hospitality Industry
- Technical Skills: Micros, Fidelio, Hotelier, Welcome 21st System, Mission, Microsoft Word, Excel and PowerPoint.

OBJECTIVE :
To establish a niche for myself in a dynamic organizational environment through hard work, working within the team and developing knowledge effectively to achieve organizational objectives.

AREA OF SPECIALIZATION :
- Front Office Operations.
- Food and Beverage Service operations

EDUCATION QUALIFICATIONS :
Masters in Business Administration (Hospitality) Edith Cowen University, Australia (Extended Campus- Bangalore Management Academy) July 2010
Bachelors in International Hospitality Management Queen Margaret University, Edinburgh, UK. Sep 2006
Diploma in Hotel and Catering Management Institute of Advanced Management, Kolkata. Aug2005

WORK EXPERIENCE :
Restaurant Supervisor, Harvey Nichols, Forth Floor Restaurant,
Brasserie and Bar, Edinburgh. Aug07- Mar 09
Reception Supervisor, Cairn Hotel, Edinburgh. Mar 06-May 07
Food & Beverage Assistant, (Part time)
Norton House Hotel (Hand Picked Hotels), Edinburgh. Sep 05- Feb 06

INTERNSHIP :
Industrial Trainee, Itc Park Sheraton and Towers, Chennai. Apr 04-Sep 04

EXTRACURRICULAR ACTIVITIES :
- Photography
- Playing snooker
- Net surfing
- Playing Football

Languages known :
English, Hindi, Tamil and French (Basic).

Date Signature
Boobesh Ponnuswami

[Guest]

ANIL KUMAR YADAV
aniltheone AT yahoo.co.in

PROFESSIONAL PROFILE : 8+years in Hospitality Industry

Career Objective :
1 To achieve maximum guest satisfaction and retention of customers.
2 To perform duties with diligence and with honesty.
3 To excel in my preferred area and become an asset for the organization.

Inter Personal Skills :
1 Very good communication and interpersonal skills.
2 Exceptionally well organized, strong work ethics, self-starter and willingness to work hard to achieve employer objectives
3 Good Exposure to processes and implementing them
4 Strong leadership and communication skills.
5 Blend well in a team environment and demonstrated effectiveness at building teams.
6 Mentoring teams

Professional Trainings :
1 22 weeks of industrial training in TAJ RESIDENCY, Nashik.
2 2 days Cigar and wine training in Radisson Hotel, New Delhi.
3 5 days signature cocktail and mocktail training in Claridges Hotel, New Delhi.
4 1 week BHM training successfully completed in Claridges Hotel, New Delhi.
5 Had gone under various trainings e.g. Leadership Orientation, LEAP (Listen, Empathize, Ask and Produce) GLOW (Guest Loyalty Opportunity Workshop).
6 Undergone many cross-trainings in various departments to have better understandings and for lateral service.

OTHER INFORMATIONS :
1 Knowledge of MICROS, TOUCHE and SHAWMAN.
2 Knowledge of computer applications like MSWord, Power point, MSExcel
Experience Matrix
11th oct2011-till date Working as a F & B Manager in Peppermint Hotel,Gurgaon
9thaug2010-sept.11 Worked as a F & B Executive in Claridges Hotel,New Delhi
sept’09-aug’10 Worked as a Captain in PUNJAB GRILL by Jiggs Kalra, New Delhi
sept’08-10th Sept’09 Worked as a Quality Control Officer, in IRCTC
April’06 –sept’08 Worked as a Sr. Steward, in Claridges Hotel, New Delhi.
April ’05 -March ’06 Worked as a Steward in Radisson Hotel, New Delhi.
May’03 - march ‘05 Worked as a Steward in Best Western The Pride Hotel, Pune.

Industry Exposure :
- Working as F & B Manager with PEPPERMINT HOTEL ,GURGAON from oct.2011 till date
Roles and responsibilities :
1. Responsible for staff Management : recruitment, training, evaluation and promotion.
2. Preparing PNL report at end of the month, check out the food cost and revenue cost to avoid pilferages and any kind of spoilage.
3. Co-ordinate with executive chef for promotions and themes.
4. To ensure service standards are maintained at all times.
5. Staff allocation on daily basis based on business.
6. Prepare snag list and maintenance problem to reduce operational problems.
7. Take all the responsibility of entire operations of catering managers and Food And Beverage Department.
8. Responsible for bringing food cost and wage budgets under budgets.
9. Calculate payroll and sales on weekly basis.
10. To ensure that guest receive high quality service.

- THE CLARIDGES HOTEL, (NEW DELHI) from 09 August 2010-sept 2011 as an F & B executive
Roles and responsibilities :
1 Responsible for preparing P N L report at the end of the month, check out the food cost and revenue cost to avoid pilferages and any kind of spoilage.
2 Responsible for a team of butlers. Keeping abreast of all emergency procedures, hotel promotions, VIP arrivals, upcoming events and brief direct subordinates accordingly so that all butlers are able to answer guest requests and questions.
3 Responsible for daily coordination with housekeeping for room status for VIP arrivals and FITs.
4 Working and leading the team of professionals and to liaison with other support units in hotel such as finance, house-keeping, IT, engineering to ensure that all operational issues are resolved.
5 Accomplished a set of administrative duties such as leading and attending meetings, writing reports and other specific duties related to the job function.
6 Preparing of duty roasters, compilation of reports and allocation of butlers are part of daily task.
7 Checking on various GIS (guest information slips) for special requests and need all the guests are recognized and met.
8 Motivate the team to achieve the targets.
9 Regularly taking inventory for smooth operation and sending store requisition accordingly.
Key accomplishments and Opportunities :
1 Taking care of Mr. Suresh Nanda and Sanjeev Nanda personal events.

- Worked as a Captain in PUNJAB GRILL BY Jiggs Kalra, Saket New Delhi.
Present Role :
1) Ensure compliance with service standards according to the guidelines established by the organization.
2) Ensure availability, proper handling, storage and effective control of all service equipments.
3) Ensure professional work environment and accurate up date of records.
4) Motivate team members to achieve the targets.
5) Build interaction and check guest satisfaction dining in the restaurant.
6) Ensure maximum utilization of resources and manpower available.
7) Compile budgets and strategies to meet the budgets.
8) Responsible for duty roaster and inventories.
- Worked as Quality Control Officer with Indian Railway Catering And Tourism Corporation From sept 2008 to Sep 2009

An Indian railway is one of the largest and busiest rail networks in the world and important form of public transportation in the country.

Present Role :
Monitoring the various aspects of catering units :-
1 Hygiene and grooming of on-board catering staff.
2 Cleanliness of pantry car.
3 Cooking method, procedures, packaging and availability of quality raw material.
4 Interaction with the passenger for avoidance of complaint.
5 Monitoring of checklist of Rajdhani and Shatabdi trains.
6 Inspection of licensee base kitchens.
7 Report of deficiencies and improvement done.
8 Maintaining diary and record of issue of memo to pantry car manager.
Key accomplishments and Opportunities :
1 Gone for protocol service with GM EZ-MR. Verma and CRM EZ-1, Mr. Pandey.
2 Got appreciation from the journalist for improving railway catering standards.

- THE CLARIDGES HOTEL, (NEW DELHI) from05 April 2006-10 SEPT 2008
Roles and responsibilities :
1. Ensure compliance with service standards according to the guidelines establish by the organization.
2. Ensure availability, proper handling, storage and effective control of all service equipments in order to achieve smooth operation.
3. Maintaining all inventory.
4. Responsible for effective man power planning of the department.
5. Build interaction and check satisfaction for the guest dining in the restaurant.
6. Ensure a professional work environment at all time.
7. Motivate the team to achieve the targets.
8. Gives constructive feedback to seniors to improve service standards.
Key accomplishments and Opportunities :
1 Provide personalize service to Subroto Roy the owner of Sahara Group.
2 Recommended for the service to Nanda’s family (Owner of the Claridges Hotel Group), and Mr. Peter Leitgeb (Vice President, The Claridges Hotel).
3 Got appreciation from Vice-President of the Claridges Hotel Mr. Peter Leitgeb for excellent service during the conference lunch with World Hotels top management. And got a chance to had lunch with Mr. Peter Leitgeb.

- RADISSON HOTEL, (NEW DELHI) from15 April 2005-21 March 2006
Roles and responsibilities :
1 Maintaining all inventory.
2 Tray set up and delivery of order on time.
3 Butler service for VIPs in room.
4 Handling mis-en-place and lounge setup.
5 Keep proper record of beverage.
Key accomplishment and Opportunities :
1 Provide personalize service to Mr. Samanta Roy S/O Mr. Subroto Roy for one month.
2 Got an appreciation letter for the honesty and an incentive from guest side.
3 Got appreciation from the restaurant manager for up selling of wine and cigars.

- Best Western, The Pride Hotel, Pune (Maharashtra) from 02 May 2003 -30 march 2005
Roles and responsibilities :
1 Three steps of service (warm welcome, anticipation and compliance of the guest needs, fond farewell.
2 Responsible for training of new joining.
3 Handling duty roster.
4 To keep record of all inventories
5 Maintain the service standards of the restaurant
6 Order taking and up selling.
7 Handling all table reservations
8 Taking care of food orders from guests, on time service delivery.
Key Accomplishments :
1 Got an appreciation for excellent service and friendly behavior from guest side as a fresher.

Other Experiences :
2 Experience as a captain and as a food and beverage manager during IHM studies, handle theme lunch and food fiesta in 3rd year.
3 Well experienced in guest interaction and understand their perceived needs.
4 Easy adaptability and willingness to learn new cuisine.

EDUCATIONAL QUALIFICATIONS :
1 Diploma in Hotel Management and Catering Technology
(2000-2003) from Oriental School of Hotel Management, Kerala (India) A.I.C.T.E. Approved.
2 International Diploma In Hospitality Management (2000-2003) Affiliated To American Hotel And Lodging Association, USA.
3 High School from C.B.S.E Board (JAMMU).
4 Inter-mediate from C.B.S.E Board (JAMMU).
5 Pursuing graduation from Vinayakam University.

(Anil kumar yadav)

[Unregistered]

Sub : Application for the Post of “ House Keeping Incharge "
Dear Sir,
Being given to understand that there is a vacancy of above mentioned post in your reputed organization I would like to apply my candidature for the same. I request your good self to give me an opportunity to prove my capability in your esteemed organization. I assure you that I shall give my best in getting the jobs accomplished.

Bharat.R.Jamaliya
Email id- bharatjamaliya AT gmail.com

Education :-
March-2003 S.S.C. [First class] [63%] G.S.H.S.E.B. Gandhinagar
March-2005 H.S.C.[Commerce] [Distinction] [73%] G.S.H.S.E.B. Gandhinagar
March-2008 T.Y.B.Com.[Pass class] [50%] Veer Narmad South Gujarat University, Surat.
June-2009 Diploma In Sanitary Inspector [Second class] [55%] All India Institute Of Local Self Government Mumbai.

Qualification :-
I have passed the course of CCC in Oct.2009 with B grade of DOEACC society.
I also complete Vidya course computer fundamental with Ms-office and internet in Sep.2009 at APTECH computer Education.
I also complete 6 month career course in NIIT.

Computer Knowledge :-
- Ms- Office.
- Tally.
- Internet_ E-Mail.
- Basic Knowledge of computer hardware.

Experience :-
- I have worked in ESSAR STEEL LTD. as Computer operator & Supervisor for 1 year [ Aug.2008 to Sap.2009 ]

- I have worked in Health & Filaria department in post of SANITARY INSPECTOR [Housekeeping Supervisor] for 1 year in S.M.C.[ Des.2009 to Des.2010]

- I have work in VKC CREDIT & FOREX SER.(PVT).LTD. in post of Marketing Executive for May 2011 to August 2011

- I have work in AQUA FACILITY SERVICES P.LTD. in site of L&T LTD. at Surat in post of Housekeeping Supervisor for Dec 2011 to Dec 2012

- Currently I work in JAY CONSTUCTION P.LTD.[ FORBES FACILITY ] in site of L&T LTD. at Surat in post of Housekeeping Incharge for last 3 Month.

Personal Details :-
Name : Bharat Rameshbhai Jamaliya
Date of Birth : 19-04-1987
Sex : Male
Email : bharatjamaliya AT gmail.com
Languages : Gujarati, English, Hindi
Key Strengths : Hard – Working, Honest
Hobby : Music
Total Experience : 4 year
Address : Surat, Gujarat.