Debbasis Beraa Email & Phone Number

Bengaluru, Ka, In

Bengaluru, Karnataka, India

Udaipur, Rajasthan, India

• Setting up the property with 105 Rooms with Three Restaurants & 03 Banquets• Setting up the standard as per company norms• Regular audit for all outlets to maintain the property for high standard• SOP establishment for the department• Regular internal training• Hiring the staffs• Menu standardization and making the scope more business.• Daily audit for all F & B area for making operation smooth.

Pune Area, India

• Overall In charge for Sayaji Hotel Food & Beverage Department Pune & Enrise by Sayaji Pune overall operation.• Handling 05 Banquet outlets & 03 Restaurants with 244 room’s inventory in Sayaji Pune & 02 Restaurant & 03 Banquets with 29 Rooms operations.• Revenue Handling of Rs. 30 Cr per Year.• Achieved GSI index for four consecutive year from 2017.• Fully responsible for all aspects of all departments.• Support and work with all Head of Departments in all aspects of running this hotel.• Monitor purchase / indent / requisitions of each department, accounts receivable (collection from debtors) and accounts payable (payable to vendors / suppliers etc.).• Randomly inspecting stores (F & B / Kitchen) to check stock in hand (quality, par stock levels, expiry etc.) with the Chef.• Dealing with Suppliers / Vendors for quality products involving Purchase Manager and providing performance assessment of vendors every quarter to Purchase.• Inspecting all departments for SOP implementation.• Assessing and reviewing customer satisfaction and service recovery process.• Meet all dept. heads to review & train the staff to upkeep the human capital.• Providing timely and constructive feedback to all direct reports as and when required either formally or informally.• Monitor and maintain operation & overhead cost in order to maintain maximum revenue to the organization.

Gujarat, India

. Monitors the productivity levels of each banquet service staff and extends assistance to anyone requiring guidance during functions• Attends and acts on the different guest requests and queries• Ensures that the highest quality standards in banquet operation are followed in accordance with the hotel service procedures. Secures delivery of professional service to all guests at all times• Coordinates with Banquet Supervisors, Captain Waiters and other departments involved in the preparation for the different functions to determine whether all necessary arrangements have been made • Performs other duties that may be assigned from time to time by immediate supervisors• Maintains employees' attendance records, changes of status and evaluates his/her staff periodically as per policy• Schedules staff duty according to forecasts• Ensures enough staffing to cover big events by requesting extra staff (in-house/outside)• Plans events set-up in advance as per function sheet• Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines• Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department• Supervise employee activities to conform to established standards and policies. Coordinate with audit and business teams to ensure compliance with established procedures• Train and guide staffs in their job duties. • Ensure employees follow operational practices, hygiene rules, and quality standards. • Develop and implement training programs for employees.

Gurgaon, India

Key Job Responsibilities:1. Responsible for assigned shift, assisting in overall management.2. Supervise and coordinate assigned shift; pre-meal meeting conducted with staff daily.3. Assist in overall supervision of the department.4. Check staff punctuality.5. Communicate with guests and receive feedback.6. Observe, teach, and correct staff’s service..7. Examine food preparation.8. Examine beverage presentation.9. Handle any guest complaint.10. Monitor timing of guest experience.11. Spot check liquor pars.12. Order daily supplies.13. Follow up on established training steps.14. Handle guest comments and complaints.15. Ensure guest satisfaction.16. Stay on the floor during peak hours.

Varanasi Area, India

Key Job Responsibilities:1. Monitors the productivity levels of each banquet service staff and extends assistance to anyone requiring guidance during functions2. Attends and acts on the different guest requests and queries3. Ensures that the highest quality standards in banquet operation are followed in accordance with the hotel service procedures. Secures delivery of professional service to all guests at all times4. Coordinates with Banquet Supervisors, Captain Waiters and other departments involved in the preparation for the different functions to determine whether all necessary arrangements have been made5. Follows up on requirements of functions and ensures these are carried out to the last detail6. Coordinates with the Account Executives, Kitchen and Main Bar with regard to changes in last minute functions7. Welcomes and bids farewell to all guests or group organizers8. Performs other duties that may be assigned from time to time by immediate supervisors9. Maintains employees' attendance records, changes of status and evaluates his/her staff periodically as per policy10. Schedules staff duty according to forecasts11. Ensures enough staffing to cover big events by requesting extra staff (in-house/outside)12. Plans events set-up in advance as per function sheet13. Sign the Employees' Declaration having read and understood the relevant sections of the FLS Policy14. Take reasonable care when storing, handling, and using chemicals and dangerous substances, lifting and carrying, and using or cleaning dangerous work equipment, including machines15. Report all accidents, dangerous occurrences, or hazards, no matter how minor, to the supervisor or Heads of Department

Ahmedabad Area, India

Worked as captain with the Le Meridien, Ahmedabad.Job profile: Le Meridien AhmedabadCommunicate service needs to chefs and stewards throughout functions.Total charges for group functions, and prepare and present checks to group contacts for payment.Ensure banquet rooms, restaurants, and coffee breaks are ready for service.Ensure proper centerpieces are displayed on every table.Inspect the cleanliness and presentation of all china, glass, and silver prior to use. Check in with guests to ensure satisfaction.Set tables according to type of event and service standards.Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.Maintain cleanliness of work areas throughout the day.Follow all company and safety and security policies and procedures.Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.Welcome and acknowledge all guests according to company standards.Speak with others using clear and professional language, and answer telephones using appropriate etiquette.Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees.Ensure adherence to quality expectations and standards.Perform other reasonable job duties as requested by SupervisorsLooking after other areas of the F&B Service department.Looking after the staff related activities.Taking care of the inventory.

Postgraduate, Enterpreneurship

Certified, Economics And International Business

B.Sc, Hotel & Tourism, 02Nd

concentrate on study

West Board Of Secondary Education, 2004