The Mark Boulevard Hotel Bangalore : F&B MANAGER

[Admin]

The Mark Boulevard Hotel
www.prismprop.com

Keywords: Asst.Manager / Manager F & B

Designation: F&B MANAGER
Experience: 10 - 14 Years
Location: Bengaluru/Bangalore
Compensation:
best in the industry
Education: UG - BHM - Hotel Management
PG - Post Graduation Not Required
Industry Type: Hotels/ Restaurants/Airlines/Travel
Functional Area: Hotels, Restaurants
Posted Date: 08 Dec 2008

Job Description
Head The Food & Beverage department of the hotel, train staff, achieve financial targets, accountable for customer satisfaction, add to customer delight, Keep costs low.

Desired Candidate Profile
DHMCT / BHM with relevant experince in 3 to 5 star hotels atleast as Asst. F&B Manager / F&B Manager, good personality, fluent in english and adept in written and verbal communication.

Company Profile
Leading Boutique Business Hotel, part of a Chain of Hotels & Resorts coming up with hotels in South India.

Executive Name: Mr. Ramdass, HR Manager

Address:
The Mark Boulevard Hotels
#23, EPIP Zone,
Whitefield
Bangalore,Karnataka,INDIA 560066

Email Address: prakash@prismprop.com

Telephone: 91-080-41985555

[Guest]

Jaswindar S Parmar E222 Sec 21 Jal Vayu Vihar Noida
Email jaswindar.parmar@gmail.com
Phone 9871245920-9818884019-1202531024

Objective Seeking a position in the Food & Beverage department suitable and in line with my experience and scope for growth.

Skills & Abilities Here are some of my skills and abilities:

- Preparing and serving North Indian, south Indian, Muglai, Continental, Chinese, Italian, Oriental, Mexican cuisine and Fast Food.
- CUSTOMER SERVICE.(Presentation & Display)
- Table layout, Silver service
- Pre plated service
- One plate clearance
- Tech & Buffet display
- Hospitality & Sale Promotion
- Languages: Fluent in English, Indian languages (Hindi, Punjabi, and Urdu.)
- Professional demeanor, WELL-GROOMED, Excellent communication.
- Strong organizational skills, Proficient PC skills including MS Office (World, Excel, Power Point, Outlook and Access) MS Project.
- Time management, inventory control, bottom line management.
- Ability to prioritize workload, complete assigned tasks, solves defined problems and follow-through on assignments.
- Get things done and handle a variety of tasks EFFICIENTLY.
- Work very well independently-Am an ambitious SELF-STARTER.
- Have extremely good PEOPLE SKILLS. Building and maintaining successful relationships. Strong skills in customer services.
- Ability to produce high quality work and balance multiple tasks in a fast paced environment.
- Am super CONSCIENTIOUS.
- Am thorough in RECORD KEEPING.
- Show painstaking attention to DETAIL.
- I have a STRONG passion for serving customers as well as experience in Customer Service.


Experience Details
PRESENTLY WORKING
Aug 08 - Apr 09. First and only Revolving upscale Restaurant HARRIEZ at Gurgaon, Owned by Holland based Company serving multi cuisine a unit of India Fitness Plaza Pvt. Ltd. The facility was spread on entire 3rd and 4th floors of Central Plaza Mall. I Joined HOD F&B as senior manager and reported directly to the Managing Director.
- I was responsible to Monitor Sales Targets and/ Promotions, dealing with corporate (SAP, E&Y---Sole Venders for F&B requirements.)
- Procuring license from Govt. bodies, to authorizing purchases L4-L5, sourcing staff, food quality, guest relations and coordinating all departments and services at the facility.
- Successfully interacted with clients to generate repeat and referral business.

It’s been observed that the standards of the service were comparable to a 5 star hotels. In last few months the changes were observed. Having worked as Ex Chef brought in new Food Menu, training kitchen crew with my recipes and presentation.

5 STAR INDUSTRIES IN INDIA & KUWAIT
I started my career with Hotel Hyatt Regency Delhi as Commis De Rang in food & beverage department in the year 1983. In 1984 was selected by the management to move to KUWAIT HYATT REGENCY for a special assignment of three weeks (Gulf Cooperation council Head of state summit meeting). A special appreciation certificate was awarded for the hard work under difficult and unusual conditions (Providing service while being under staffed). On the job training programs were conducted to help with promotion

In 1985 joined KUWAIT SHERATON HOTEL working with same enthusiasm and hard work having earned the experience of different international cuisine, Continental, Oriental, Indian, Chinese & Italian. During Indian Food festival had made the menu & the cuisine on my own. In 1987 received Appreciation letter from the chairman for having performed duties for the fifth Islamic conference and another certificate of efficient and dedicated worker with pressures of hard work from the personnel manager Kuwait Sheraton hotel. In the year 1990 left Kuwait Sheraton due to the war with Iraq to settle in India.

IN INDIA
After coming back from Kuwait shifted to Jalandher and started my own catering service in partnership, offering different cuisine like Indian, Mugahlai, Chinese and Continental with different services to the clients. I started a Platter to plate or silver service which was very popular other then buffet.

In 1994 joined Hotel WINSMOOR (a tourist resort) at Parwanu as Chef working in the capacity of a Chef/Manager looking after the F&B department.

ON SHIPS & IN USA
From Dec 99 till Jan 04 served on four ships, M.V Irish Frontier, M.V Bhamian Express, M.V Cumbrian Express & M.V Tundra Consumer as Petty Officer catering. On board ship had to plan 15-day menu for Breakfast, Lunch & dinner with weekday schedule of different cuisine to be served, accordingly making requisition at different countries. I successfully completed four contracts keeping the Galley/Kitchen as per international hygiene requirements.

India House Restaurant cum Bar at Folsom, California USA, joined as Chief Chef. I helped the owner to plan, set up and organize to start the restaurant. I was involved in all aspects of decision making from the setting up of kitchen to décor, table layout, hiring and training of the local help and creating menu. In six months the India House was know as the best Indian restaurant in the area.


In July 06-joined NIRVANA, the Indian and Asian Cuisine which was a new high end Bar cum Restaurant opened at Westminster in the Orange County of California. The owner contacted me to help him in the start up and offered me to join as a Chief Chef cum Consultant. Created and implemented comprehensive needs assessment to help forecast demand for services and staffing. Worked with the service manager to develop a system of offering service, order taking and the kitchen processes to avoid delay and ensure continued service. Worked with the Owner to Develop Marketing and Promotions to offset slow days. In a short time we were able to get the clientele to almost double and start to make profits.


Summary of Work experience
Jul83 to Jan 1985 HYATT REGENCY New Delhi, India as Commis De Rang.

Jan85 to Apr1990 KUWAIT SHERATON HOTEL Kuwait.

Jul90 to Sep 1994 Partnership in Catering Service Jalandher, India.

Oct94 to Aug 1999 Hotel WINDSMOOR (A Tourist Resort at Parmanu HP, India).

Dec99 to Aug 2000 M.V IRISH FRONTIER Merchant navel ship as Chief Cook.

Jan01 to Oct 2001 M.V BHAMIAN EXPRESS Merchant navel ship as Petty Officer catering.

Mar02 to Oct 2002 M.V CUMBRIAN EXPRESS Merchant navel ship as Petty Officer catering.

Apr03 to Jan 2004 M.V TUNDRA CONSUMER Merchant navel ship as Petty Officer catering.

Jul04 to Jul 2006 INDIA HOUSE Folsom CA 95630 USA. An up scale Indian Restaurant cum Bar.

Jul06 to Mar 2008 NIRVANA Indian and Asian Cuisine, High End Bar and Restaurant, catering to high and middle class corporate office employees, as well as local mixed race clients.

Aug08 to Apr 2009 Worked as HOD F&B (First and only Revolving up scale Restaurant HARRIEZ at Gurgaon, Owned by Holland based Co serving multi cuisine)


Personal Details
Father’s Name Late DR S S Parmar(Ex AIF)
DOB 20th Nov 1960
Passport Number E0760691
CDC Panama No 437174, Marshalisland No 25565

Education
- High school. New Delhi
- Senior school certificate. New Delhi
- Bachelor of commerce. Delhi University
- STCW Courses. PSSR, PST, EFA, FP & Fire Fighting & O.T.F

Date;20-04-09 JASWINDAR PARMAR

[pdhawan2009@rocketmail.com]

SAMEER DHAWAN
E-Mail : sam1dhawan AT gmail.com
Assignments in F & B Operations with an organization of repute.
PROFESSIONAL ABRIDGEMENT
- A dynamic professional with over 14 years of experience entailing over 4 years in Finance & Accounts & 10 years in F & B Operations.
- Currently working at TGIFriday’s,KandharAir Field, Afganistan as Kitchen Manager.
- Extensive experience in creating recipes and handling preparation of elaborate meals.
- Proficient in menu planning, operations management & maintenance of a hygienic environment.
- Proven expertise in Continental, Italian & Thai cuisines.
- Gained experience in handling financial operations entailing government audits & tax functions and preparing reports thereon.
- An effective team player with excellent communication, team building and relationship management skills.
OCCUPATIONAL CONTOUR
F & B Experience
Working at TGI Friday’s, Kandhar Air Field, Afganistan since July’09 as Kitchen Manager.
Key Result Areas :
> Part of the Pre-Opening Team.
> Worked with NATO,British & US Food Safety Departments to
ensure Safe & Hygienic Kitchen.
> Maintaining HACCAP book for Food Safety Inspections.
> Handling Stock Take, Ordering & Logistics.
> Responsible for Food & Personal Hygiene, Staff Training,
Menu Compliance, Portion Control
> Dealing with KAF,ISAF for movement of Raw Food & Materials
into the Army Base.
> Dealing with suppliers in USA, Dubai & Pakistan for Daily,
Weekly & Monthly Supplies.

Oct’99 – Sep’08 with North Sydney Hotel, Sydney
Growth Path
Oct’99 – Nov’00 Apprentice
Nov’00 - Sep’08 Second Chef
Key Result Areas :
- Handling menu planning for an expansive repertoire of menus, along with portion standardisation and supervision of food preparation.
- Handling all aspects of kitchen management including monitoring food production and aesthetic presentation of food and beverages.
- Coordinating the work of the kitchen staff and managing the preparation of meals.
- Experimenting & presenting innovative ideas, styling new dishes and ensuring cost control measures.
- Maintaining quality and consistency of food for enhancing satisfaction amongst customers.
- Ensuring customer satisfaction by achieving delivery of service quality norms.
- Collecting weekly menu & reporting daily activities to the superiors.
- Executing policies & procedures in the operating systems to achieve greater customer delight.
Attainments :
- Successfully started daily specialties of various cuisines from Monday to Thursday entailing Indian, Thai, Italian, Japanese.
Jun’95 – Jul’99 with Transworld Securities Ltd., New Delhi
Growth Path
Jun’95 – Sep’97 Assistant Accountant
Sep’97 – Jul’99 Accounts Manager
Key Result Areas :
- Monitoring cash flows and ensuring that funds are arranged in the most cost effective manner after projecting accurate cash forecast ensuring that there is no shortage of cash in hand.
- Presenting a true & fair view of the financial position of the company by preparing financial statements viz, P&L Account, Balance Sheet and annual reports.
- Implementing general ledger & financial reporting processes and on time compliance of accounting standards.
- Handling reconciliation of accounts, scrutiny and analysis of accounts, internal control procedures and matters relating to tax audit and company law.
- Performing the audit review of the subordinates, computing & assessing all classes of assess also preparing the reply of various notices of the Income Tax department.
EDUCATION DETAILS : B.Com. from University of Delhi in 1995.
OTHER QUALIFICATIONS
- Certificate IV of Hospitality Management (Cookery Stream) from TAFE, Sydney in 2000.
- Diploma in Windows Based Application & Financial Accounting from Aptfch Computer Education in 1997.