Ashwani Choyal Email and Phone Number

- Managing food and beverage operations within budgeted cost while maintaining the highest standards.- Opened 5 new stores and planning the pre-opening operations and cordinates Snag list with the Projects team.- Coaching and training colleagues as per outlet concepts.- Design exceptional menus, combos and continuously make necessary improvements.- Leading F&B team by attracting, recruiting and appraising talented personnel.- Organizing workflow, targets, KPI’s, schedules, policies, procedures and ensure that colleagues understands it.- Comply with all health and safety regulations and implemationg the FSSC 22K v5.1 in the work place.

- Managing restaurant staff's work schedules.- Checking regularly the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.- Ensuring food preparation, presentation, and storage to ensure compliance with food health and safety regulations.- Checking in on dining customers to enquire about food quality and service.- Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.- Monitoring the restaurant’s cash sales and ensuring the correction. - Reviewing customer surveys to develop and implement ways to improve customer service.- Handling customer complaints in a professional manner.

- Planning for weekly operation such as roster, storerequisition, guest with special requests, clearing vacation ofteam members,- Working closely with the department head for planningrestaurant promotions, budget, operational equipmentrequirements.- Maintaining the cleanliness and hygiene in work place.- Implementing Qatar clean program in workplace.

Working in close cooperation with the Kitchen andStewarding to ensure a smooth running operation.- Conducting regular training sessions with the teammembers in line with the departmental SOPs.- Upselling wine and Tapas. - Planning duty schedules and vacation for team members.- Contributing to meet and maximize the monthly revenuebudget for the restaurant. Restaurant budget achieved lastyear.- Supervising and maintaining appropriate inventory andproper condition of equipment and operating supplies.- Maintaining restaurant alcohol inventories with par stock.- Brakhage control.- Responsible for the efficient and smooth day-to-dayrunning of the restaurant and achieving revenue targets.- Responsible for maintaining the service standards set bythe hotel within the department.

- Greeting and welcoming the guests promptly in a warmand friendly manner.- Ensuring guest are serviced within specified time.- Answering any questions regarding menu and assist withmenu selections. anticipating any unexpected guest needand reacts promptly and tactfully.- Always applying service techniques correctly at all times,and serving Food & Beverage items with enthusiasm.- Afternoon shift in-charge.- Communicate additional meal requirements, allergies,dietary needs, and special requests to the kitchen.

Setting up tables, trays according to type of food orderedand the hotels service standards.- Performs opening and closing procedures established inthe room service.- Maintaining cleanliness of work areas, chinaware,glassware etc.- Greeting guests and presenting them with the menu.Informing guests about the special items for the day.- Suggesting food and beverages to the guest and also tryto up-selling.

Entering the orders on the POS machine and make sureto enter the special requirements made by the guest whileordering the food.- Maintaining proper dining experience, serving drinks, upsellingdesserts and wine.- Properly opening and pouring wine at the table-side.-Stocking and maintaining the side station with plates andglasses.- Preparing buffet and setting up the venue for the events.