Ajit Singh - Cha, Cfbe Email & Phone Number

Ahmedabad , India

Record of accomplishment in delivering creative projects on time within budget from conception and development to detailed planning, execution and final delivery ensuring customer satisfaction. Identify deficiencies & potential opportunities; develop innovative and cost-effective solutions for enhancing competitiveness, increasing revenues, and improving customer service offerings.Demonstrate continuous effort to improve operations, streamline work processes and work cooperatively to provide quality seamless customer service. Exceptional in facilities / purchase management, vendor management capabilities ensuring prompt service delivery as per schedule complying with processes & policies.

Nadiad - Gujarat

Successfully launched The Resort in the year 2011 from pre opening stage with team of 110 energetic & young hospitality professional with the zeal of growth and learning in a multi cultural environment of faith, trust and transparency where everyone is ambassador and owner of the property.

Ahmedabad, India

Job Profile: An Executive Committee Member of the Hotel and presently looking after the property as Acting General Manager since January’2011. Responsible for the day to day operations of entire Hotel including Food & Beverage department of a multi cuisinerestaurant of 60 offering international cuisine ,beverages and vast variety of snacks, In Room Dining of 63 Rooms and Banquets. Responsible for conducting regular food safety & hygiene audit to ensure Starwood safe food & hygiene standards are maintained.Marketing plan for restaurants and bars and planning promotional events for the same.To monitor P&L statements and recommend / institute measures to control them in accordance with annual budgetImproving on the existing standards and implementing an effective training program to achieve exceeded guest expectationsResponsible for associates appraisals - to review associates general performance, discuss existing performance and areas of improvement, future career and development goals.Interviewed potential new employees in liaison with human resources and to conduct departmental orientation program for new staffResponsible for monitoring all costs i.e. operating expenses, beverage cost etc and recommend/ institute measures to control them in accordance with annual budgetWorked on new F&B sales plan for the season with special evening themes and events. Additional ResponsibilitiesProperty Operational Excellence Champion to drive Improving Quality Assurance 365 days in following areas with their respective champion 1.Guest Satisfaction Index 2.Brand Assurance 3.Food Safety4.Safety & Security5.Sustainability Member of ERT (Emergency Response Team) in order to assist property with different crises may arise.

Kerala, India

Job Profile: Reporting to F&B Manager.Preparing SOP for the entire F&B Outlets.Monitoring Training Programs with Departmental Certified Trainer to Develop Rank & file staff. Arrangements and preparations for Minister's, diplomats and high-level dignitaries visit to the hotel. Looking after the day to day operations at the six different F&B outlets and Convention Center of 1000 people, Overall responsibility of Food & Beverage operations. Introducing and implementing new policies and procedures in order to maintain the high standard of the company.Staff recruitment and their performance review and monitoring Food & Beverage team to maintain working environment.Keeping Food & Beverage cost at the level without compromising with quality of the same.Creating new menus with Executive Chef. To manage and ensure the smooth and efficient operation of daily functionsAchievements: Was part of the opening team of 80 cover Sea food specialty "Tides" a rustic Beach side Restaurant Was part of a team member of the conceptualizing and planning out team of 110 cover 24 hrs multi cuisine Restaurant and 40 Chalet room service.Opening of 88 Beach View Chalet and 130 cover multi cuisine Restaurant , 50 cover Sunset bar & Pool bar to cater 150 guest.

Kerala India

Reporting to General Manager.Responsible for the day to day operations at the six different F&B outlets and Convention Center of 1000 people, Overall responsibility of Food & Beverage operations. Preparing SOP for the entire F&B Outlets as per Le Meridien Standard Monitoring Training Programs with Departmental Certified Trainer to Develop Rank & file staff.Keeping Food & Beverage cost at the level without compromising with quality of the same.Creating new menus with Executive Chef. To manage and ensure the smooth and efficient operation of daily banquets functions.Arrangements and preparations for Minister's, diplomats and high-level dignitaries visit to the hotel. Introducing and implementing new policies and procedures in order to maintain the high standard of the company.Staff recruitment and their performance review and monitoring Food & Beverage team to maintain working environment.

Dubai , U.A.E

in November 2003 and was promoted as Restaurant Manager Job Profile: Reporting to General Manager.Responsible for the day to day operations at the six different F&B outlets and Convention Center of 1000 people, Overall responsibility of Food & Beverage operations. Preparing SOP for the entire F&B Outlets as per Le Meridien Standard Monitoring Training Programs with Departmental Certified Trainer to Develop Rank & file staff.Keeping Food & Beverage cost at the level without compromising with quality of the same.Creating new menus with Executive Chef. To manage and ensure the smooth and efficient operation of daily banquets functions.Arrangements and preparations for Minister's, diplomats and high-level dignitaries visit to the hotel. Introducing and implementing new policies and procedures in order to maintain the high standard of the company.Staff recruitment and their performance review and monitoring Food & Beverage team to maintain working environment.Achievements:Was part of a team member of the conceptualizing and planning out team of 110 cover 24 hrs multi cuisine Restaurant and 40 Chalet room service.Opening of 88 Beach View Chalet and 130 cover multi cuisine Restaurant , 50 cover Sunset bar & Pool bar to cater 150 guest.

Dubai, U.A.E

Job Profile: · Responsible for 154 Deluxe suite rooms Room Service and 14 floor pantry inclusive of 4 butler's per shift , Key task was to organize and supervise and to ensure that quantity, quality and presentation of food provided to client in accordance with the company standard & service.Arrangements and preparations for Minister's, diplomats and high-level dignitaries visiting the hotel.Day to day operation of Room Service ,Arrivals and daily amenities for the day and all V.I.P arrivals. Responsible for outlet daily sale and month end reportsMonitoring Training Programs with Departmental Certified Trainer to Develop Rank & file staff. Achievements: Was proud member of Food & Beverage team which was ranked first for food & beverage operation and highest guest satisfaction feedback overall in Le Meridien Hotels & Resort world wide for year 2002 and 2003.During my tenure hotels has achieved prestigious award of ISO 9002 .; Maitre de Banquets & ConventionThe largest Banquet undertaking of the U.A.E catering to not only locals and international clients but also Heads of State amongst who were Mr. Bill Clinton,Mr.Jaques Chirac, and inn enumerable Arab dignitaries . We achieved the distinction of being selected as The best business hotel worldwide and worlds leading hotel.

Abu Dhabi, U.A.E

Job Profile: ·To co ordinate with the headwaiter in daily Operation, Organizing Mis-en-Place for big event and O.D.C, Gala dinner.·Supervised the Buffet Stations and to ensure that the Quality, Quantity and Presentation of Food is as per the Hotel Standard. All the Stocks i.e. Linen, Crockery, Cutlery and other Banquet Requirements were kept at par. Attending Daily Briefing with Banquet Ops Manager.Store requisition of food & general store as per the requirement.

Mumbai , India

This was my stepping-stone towards enhancing my career in Hotel & Banqueting. I was part of opening team member of the hotel & gained invaluable experience, Was part of the opening team. The hotel consisted of international coffee shop and specialty Restaurant and convention center.

Master Of Business Administration (M.B.A.), Hospitality Administration/Management & Entrepreneurship, 1St Class

Activities and Societies: Hospitality Management and EntrepreneurshipMaster in Business Management with two elective Hospitality.

F.Y.J.C, Commerce

Ssc, High School