Chander Perkash Email and Phone Number

Restaurant Manager at Welcom Hotel By ITC Hotel, Savoy Mussoorie

Managing administration operations and ensuring business continuity from an infrastructure and facility perspectiveConducting annual audits; evaluating internal control systems / procedures with a view to highlight the shortcomings and implementing necessary recommendations.Ensuring periodic MIS reports to be provided as a feedback to the management.Managing daily up keep of facilities by inspecting the work carried out by outsourced agencies. Complete Facility management, cafeteria, Security, SEZ liaison.Managing & organising Pune Accenture for events, conducting Client Visit, team meetings/trainings including any new developments & complaints.Ensuring maximum customer satisfaction by closely interacting with in-house & potential guests to understand their requirements & customising products & services with optimum resource utilization.Select, develop, and evaluate internal personnel and external services to ensure the efficient operation of the facilities.Ensure efficient working of facility on 24/7 through the support site team in terms of upkeep, Maintenance, Projects, Office support, Business center, Front Office, Event and Visitor mgt, Help Desk and Mail room, Finance, Procurement and Vendor management, AMC coordination, F&B, cafeteria services.Periodical round with Facility Engineer / Duty Manager for the building inspection and modification of systems/procedures.Establishing and maintaining appropriate customer services procedures and standards.Regular Briefing, guidance and Training to team.Responsible for Monthly Review Meetings

Managed F & B Service for 123 Cover Pan Asian specialty restaurant, 143 cover Coffee Shop, 90 cover Lounger Bar, Pastry Shop and Tea Lounge in the Hotel Supervise and control all catering outlets in the hotel to the required standards, within agreed budgetary limits and parameters of the law Establish standards for personnel performance and customer service Briefing and duty allocation Developed SOPs for IRD and Pan Asian specialty restaurant while ensuring thorough implementation of the same across all outlets Lead sub-ordinates successfully into productive working methods by setting an example and utilizing all available management tools Monitor budgets and review financial transactions in order to ensure that expenditures are authorized and budgeted

Plan, organize, direct, control and evaluate operations of restaurants, bars, cafeterias and other businesses that operate serving food and beverage Supervise instruction program on handling of customers for new or re-rated crew members; handle procedures of already trained crew members to be re-checkedEnsure that service in restaurants & bars is carried out according to standards set out Monitor food preparation methods, portion sizes, garnishing and presentation of food in order to ensure food is prepared and presented in an acceptable mannerLead the team from front by performing as Role modelTo ensure guest satisfactionAllocating day to day jobMaking Roaster

Ensure effective management, motivation, training and development of all team members employed in the bars and restaurantsConduct sporadic inspections, using the check lists in the Hotel Management Manuals set by the companyEnsure waiters and room service staff are always correctly and smartly dressed and offer professional and courteous service to customersProviding butler service to special guest including US Ambasaddor, Qatar Ambasaddor, Sabina Sakia Sehgal.Monitor and maintain record of receiving / issuing of consumable and non- consumable items on a daily basis