Alok Kumar Email and Phone Number

Job Responsibilities:-Work under the supervision of F&B ManagerManaging and overseeing Restaurant operations and consistent with laws, regulations, policies and proceduresEnsures prompt, efficient & accurate service to all guest Monitors and controls quantities, cost & quality of supplies for the guestControls pilferage and breakage to effectively manage operational costConducts daily briefings to communicate necessary information Optimizes seating capacity by constantly monitoring reservation status and professionally allocating tablesPrepare capital and operational budget for the yearPrior plan for upcoming food festival and promotions of the RestaurantProposes changes in policies & procedures to increase efficiency and improve service level Ensures cost effectiveness of resources under control to achieve optimum profitabilityCreates a positive work environment for all employeesEnsures that all employees follow safety rules & proceduresEnsures that disciplinary action is taken as required, utilizing consistency, fairness and respect within the framework of established guidelinesDetermines and communicates standards of performance to all employees. evaluates employee performance on regular basis

Job Responsibilities:-Work with Assistant F&B Manager to determine Restaurant standardConducts daily briefings to communicates important informationTraining and Supervising staff on regular basisMonitored competitor products, service, sales and priceOverseeing stock levels and ordering supplies Strive to developed the service standard of the RestaurantEnsures that the Restaurant is always kept clean and organized, both at the front and back of house areasResponsible for handling all administrative workWork with Executive Chef to determine the food serving portion crockery, accompaniment and quantityPrepare all staffing and sales reports on regular basisEnsures Prompt service within specified timeResponsible for prepare staff duty roster on timeEnsures that hotel brand standards and SOP’s are consistently implemented

Job Responsibilities:-Work under the Supervision of Restaurant ManagerResponsible for preparing the staff duty roster on timeTraining and Supervising the staff on regular basisMaintain cleanliness of work areas, chinaware and glassware throughout the shiftReview kitchen order ticket ensuring accurate and timely preparations for order requirements accordinglyCheck with guests to ensure satisfaction with each food course and beveragesResponsible for closing point of sale terminal with tallying cash and credit card settlementSet tables according to type of event and service standardsPrepared individual kea area responsibility Monitored the service technique of each guestConducts monthly inventory checks on all operating equipment and supplies

Job Responsibilities:-Worked under the Supervision of Captain.Greet the guest present them menu and ask for beverage orderPromptly respond to guest with any additional requestMaintain the daily inventory of all crockery, cutlery and glassware Maintain Restaurant sales record register on regular basisResponsible for set up the buffet as per the hotel standardResponsible for Butler service of VIP guestWorked in In - Room Dining as an order takerResponsible for taking and placing the order of Resident Manager on regular basisMaximize the sale through up selling and suggestive selling