Seasoned F&B Professional with 16 years of hands on experience in operations. An expert in maximizing revenue and profitability through strategic planning and execution. Excellent leadership in balancing client, vendor and team relationships through interpersonal skills.

46 Ounces E city

Overall In charge of 4 star hotel and highly skilled hotel proffessional with 12 years of Successfull experience in Administrations, Day today hotel operations, Recruiting, Vendor Management,Sales and marketing,OTA,F&B operations,Guest experience champion and Front ofiice operations.

Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.Creates a positive team atmosphere among Team Members.Maintains records of staff periodic manner and operating costs.Provides feedback and coaching to the Team regularly.Understands building capability through Cross trainingTreats all Team Members fairly, with respect.Sets high standards for appropriate team behavior on shift.Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.Handle guest complaints in restaurants.Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.Maintain budget and employee records, prepare payroll, and pay bills, or monitor book keeping records.Arrange for maintenance and repair of equipment and other services.Ensures new products are executed properly following roll-out.Ensures product quality and great service.Shows enthusiasm about guest within the restaurant.Has effectively forecasted restaurant needs.Shifts priorities and goals as work demands change.Priorities tasks effectively to ensure most important tasks are completed on time.Delegates and follows-up effectively.Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.Coaches team on how to exceed Guest expectations.Does not blame others; takes accountability for problems.Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc.Assist in planning regular and special event Menu.

Take responsibility for the business performance of the restaurantAnalyse and plan restaurant sales levels and profitabilityOrganise marketing activities, such as promotional events and discount schemesPrepare reports at the end of the shift/week, including staff control, food control and salesCreate and execute plans for department sales, profit and staff developmentSet budgets or agree them with senior managementPlan and coordinate menusCoordinate the operation of the restaurant during scheduled shiftsRecruit, train, manage and motivate staffRespond to customer queries and complaintMeet and greet customers, organise table reservations and offer advice about menu and wine choicesMaintain high standards of quality control, hygiene, and health and safetyCheck stock levels, order supplies and prepare cash drawers and petty cash.

Deliver superior service and maximize customer satisfactionRespond efficiently and accurately to customer complaintsRegularly review product quality and research new vendorsOrganize and supervise shiftsAppraise staff performance and provide feedback to improve productivityEstimate future needs for goods, kitchen utensils and cleaning productsEnsure compliance with sanitation and safety regulationsManage restaurant’s good image and suggest ways to improve itControl operational costs and identify measures to cut wasteCreate detailed reports on weekly, monthly and annual revenues and expensesPromote the brand in the local community through word-of-mouth and restaurant eventsRecommend ways to reach a broader audience (e.g. discounts and social media ads)Train new and current employees on proper customer service practicesImplement policies and protocols that will maintain future restaurant operations

I carry Pre-opening experience of 1 year and opening team of Clubhouse (Taj vivanta clubhouse).

I handled banqueting and outside catering operation.worked in Thai speciality restaurant

I have experienced in All the department in hotel and specialized in food and beverage.