• Preparation and delivery of lecture material in line with the course descriptors linked clearly to the learning outcome statements.• Preparation of Assessments in line with the programs aims and the course learning outcome statements.• Delivery of the course aligned to the course descriptors and learning outcome statements.• Delivering creative and professional course content and meeting needs of the diverse class.• Marking course assessments. • Always Keeping impeccable registers and lesson records for the class.• Communicating effectively with students (i.e., answering students’ queries about the course)• Providing detailed feedback to students for graded assessments in line with TSoM criteria provided.• Carrying out any recommended changes to teaching inputs and other activity as may be necessary for improved student learning.

• Preparation and delivery of lecture material in line with the course descriptors linked clearly to the learning outcome statements.• Preparation of Assessments in line with the programs aims and the course learning outcome statements.• Delivery of the course aligned to the course descriptors and learning outcome statements.• Delivering creative and professional course content and meeting needs of the diverse class.• Marking course assessments. • Always Keeping impeccable registers and lesson records for the class.• Communicating effectively with students (i.e., answering students’ queries about the course)• Providing detailed feedback to students for graded assessments in line with TSoM criteria provided.• Carrying out any recommended changes to teaching inputs and other activity as may be necessary for improved student learning.

• Teach Food and Beverage Service Management subject to undergraduate students.• Prepare and deliver Practical sessions while demonste skills on topics like: Food and Wine Pairing, Classical Cocktails, Mocktails, Fine Dining Service, Beverage Service, Banquet Operations, Menu Costing, Menu Engineering, Menu Designing, Inventory Management etc. And conduct theory lectures to students.• Prepare, administer, and grade examinations, laboratory assignments and reports.• Advise students on course and academic matters and career decisions• Direct research programs of graduate students and advice on research matters.• Conduct research in field of Food and Beverage specialization.• Involved in curriculum planning and perform a variety of administrative duties• Represent the college as speaker and guest lecturer on various platforms.

A catering unit currently functional as a Restaurant of 80 Covers and A prominent supplier of Food to some of the multinational companies in Noida.

•Coordinate food service activities and operations of the restaurant•Manage P&L of the store as well as oversee the food cost•Maintain records (personal and training files) of all the employees as well as records of fixed and variable assets of the restaurant•Ensure the upkeep of the restaurant from all the audit aspects designed by the management•Compile the data of all the stores falling into the territory of Area Manager•Responsible for cost control, facilities management, maintenance and operations management•Directed hiring and staff scheduling •Impart training to the team and ensure improvement in productivity•Estimate food and beverage cost, requisition, and purchase•Involved in inventory management and ensure FIFO movement•Enhance customer experience by effectively leading a team •Handle and resolve critical issues as well as ensure maximum customer delight•Assist in the development and implementation of new menus and local food & beverage marketing programs and maintain system-wide food and beverage marketing programs

Spearhead store operations and setting up the Private Dining and Lime Light (Multi Cuisine Restaurant) in the capacity of an Outlet Manager along with the Food and Beverage Manager• Manage customer service desk and resolve issues, if any• Involved in training & development and motivation of team members• Analyze business trends and reports to develop plans and maximize sales & objectives• Ensure the highest standards of courtesy and customer care are set and maintained• Order CGS of the entire Food and Beverage Department• Involved in pre-opening hiring process for Food & Beverage Department• Prepare Food & Beverage menus of the entire Hotel in collaboration with the F & B Manager• Ensure that stock control procedures are adhered to and checked at all times• Inspect and ensure functioning of all the facilities in the operational area• Prepare SOP’s, SOS, MQS for the Food & Beverage Department• Coordinate with other departments in order to ensure smooth workflow of operations• Prepare duty roster for the staff and manage budget of all the outlets i.e. Lime Light, Tiger Trail, In Room Dining and Salsa Bar

•Involved in setting up the Private Dining Department in collaboration with the Outlet Manager •Oversee multimedia section along with day-to-day operations, including staffing, training, cost control, facilities, maintenance, etc.•Enhance customer experience by effectively leading a team •Handle and resolve critical issues as well as ensure maximum customer delight•Manage inventory and control external costs•Interact with suppliers for proper replenishment of stocks and accordingly place the orders •Gather and analyze data as well as stay abreast with emerging pattern/trends•Responsible for CGS of the Private Dining Department •Manage the pre-opening hiring process for Food & Beverage Department•Ensure the highest standards of courtesy and customer care are set and maintained•Monitor and analyze the financial constraints placed upon food & beverage departments

•Ensure that service will always be quick, attentive and efficient in terms of sequence of service•Setup mise-en-place, tables, side stations and back areas as per the service requirement•Facilitate the placing of any food items for display or a buffet•Serve and replenish the food to keep buffet line without disruption•Maintain all the equipment’s and request for immediate repair, if required•Monitor storage areas for proper supplies, cleanliness and maintain par levels •Liaise with other operational departments of the hotel in order to meet guest expectations•Ensure immediate reporting of breakages •Accomplish all assigned opening and closing duties •Prevent loss or damage to property and report any unsafe condition •Ensure compliance with safety guide lines OHSAS & HACCP

•Ensure the highest standards of courtesy and customer care are set and maintained•Provide efficient service to ensure customer delight •Analyze the financial constraints placed upon the food & beverage departments•Adhere to the stock control procedures •Inspect and ensure functioning of all the facilities in the operational area •Responsible for inventories, stock reports, spoilages, requisitions and daily operations of bars•Impart training to the employees