Teaching and taking care of administrative and university liason

Induction and training of all department staff

Training the 210 employees in hospitality & soft skills training topics. Taken up training at Google,Continental Hospital and other sites.

Training the hotel staff.Induction programme for new joiner. Liasion with catering collegesfor industrial Trainees.Taking weekly workshops on various concepts to make employees aware of new techniques in their respective fields.To prepare content of training with different department heads to cover all aspects needed during training,accordingly preparing training calendar on monthly and yearlyAssessing Needs of training through basis job analysis, appraisal schemes and consulting with human resources departments-accordingly preparing training calendar on monthly and yearly -Taking weekly workshops on various concepts to make employees aware of new techniques in their respective fields-Also providing cross functional knowledge so that it helps in better working of organization and departmentsDesigning career development for all positions which helps in succession planning-Preparing reports of the programme and submitting to top management and making sure that the implementation of the concepts taught are made in the organisation-Managing the training budget as returns through the programme is important

-academic,placement and other liason with the hotels in hyderabd and other states.-Taking weekly workshops on various concepts to make students aware of new techniques in their respective fields-Also providing cross functional knowledge so that it helps in better working of organization and departments-Supervising use of logistics to manage huge training sessions such as field trips, special events, classroom exercises etc-Superior facilitation and instructor skills.

Handling ODC and other banqueting function held in college.Conducting classes for F&B (Service) theory and practical both Conducting classes for F&B (Management ) theory and Hotel Accounting, Hotel Engineering subjects.

Conducting classes for F&B (Service) theory and practical both

Focusing on maximum customer satisfaction by closely interacting with in-house and potential guests to understand their requirements and delivering high-value services to upscale clients. Ensuring compliance with Standard Operating Procedures and brand standards in order to enhance guest satisfaction. Arranging orientation and training programs for the new recruits. Managing and monitoring the performance of multi-skilled work force and conceptualizing need-based training programs. Conducting practical and theoretical training programs, to enhance skills and motivational levels. Training new employees and incorporating the process of Mentorship and Buddy System. Maintaining a favorable working relationship with company employees. Aiding in formulation of budgets for sales, costs and profits for the store. Preparing budgets and MIS reports. Keeps the General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events.) and takes prompt corrective action where necessary or suggests alternate courses of action

Ensuring regular inventories of food and beverage are conducted as required and the relevant reports are prepared. Maintaining high levels of cleanliness, organization, storage and sanitation of food products in line with company quality standards. Controlling food cost and assessing projected needs and orders of food & bar supplies. Manages shifts, which include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness. Manages staffing throughout shifts including making and implementing of duty rosters, ensuring that running and special duties are complete. Provides employees with positive feedback and takes appropriate action.Performs line checks throughout shifts

Planning and forecasting profitability, personnel and training of operational staff. Responsible for F&B operations of the restaurant and other ensuring the adherence to standard operating procedures. Assuring high quality services to achieve customer satisfaction by extensive interaction with guest and quick resolution of problems. Implementing systems and procedures that achieve higher cost efficiency and guest satisfaction.

All the core and non revenue generating dept. in the Holiday inn Krishna under the guidance of amar sir and leant the work which helped me in lot during the career in hotel and catering college.