To provide the customers with product and performance trainingsManage a team of highly motivated and attentive sales consultantsUse commercial acumen and competitor analysis to drive sales and trafficDeliver and educate the team in providing exceptional customer serviceLeads Execution of key components of marketing programsProvides Thought Leadership Regarding How Their Projects/Programs Should Be Adapted & Operationalized Using Local InsightsProvide proactive budget management and contingency planning to ensure delivery of agreed BP spending targets

To manage the execution of project on a daily basisCoordinate with various departments and ensure smooth work progress & schedulesTo correct and motivate the junior staff and all stakeholders Ensure work schedules are maintained by all Ensure all quality parameters are followed and is in par with approved drawingsReduce material wastageConduct daily/weekly progress review meetings and communicate to the management

Handling overall- IT, F&B, House keeping, Human resources management, Security activity, Transport ( MTO), House Management, Guest relation and Government Liasoning.

To effectively interface with the patients/physician/ vendors, dietician/kitchen staff and service user area heads.To demonstrate ability to establish benchmark practices and standards in F&B.To institutionalize all health hygiene standards and ensure that all requirements of licensing authorities are being allowed.Establish service delivery processes and define standards & contractual agreements. Formulate contracts to specific needs of the site on operational front.Planning new infrastructure & upgrading existing one.To standardize TAT?s as per the Hospital policy.Vendor management and development To budget for the annual expenditure and earnings from the F&B department.To establish a well-groomed, punctual team adhering to company policies and practices.To lead and drive QMS and EMS system of hospital.To drive the F&B quality process, environment & occupational issues & policies of the respective area.To set standard operating protocols for equipment?s Institutionalize waste disposal system.

SPS HOSPITAL LUDHIANA (JCI-ACCREDITION) (PUNJAB) October 10- 2014 /TILL DATE. Position: - Food and Beverage manager.• Liaison with hospital personnel, and vendor base office to ensure the highest operating standards.• All suggestion, complaints regarding Catering and Services are channeled through him/her with a monthly report and action plan.• Holds daily Meetings with Cater/Service crew, operations workflow/in room movement and diet requirement, briefs and debriefs all staff on jobs to be done/feedback of work responsibilities and on the job daily training.• Maintain records and generate reports of all Meals served catering services provided that contributes to F&B revenue thus justifying cost of sales/operations.• Authorize and control all Procurements from approved vendors and sanction daily Requisitions as per the approved budget.• Responsible for getting daily feedback from the In – Patients, Café and external.• Responsible for efficient running of Catering of inpatient/Cafe and other operations at the hospital.• Responsible for inventory at the hospital cost control, breakages, and satisfaction of client, sanitation & hygiene at the hospital in co-operation with Hygiene In-charge.• Interact daily with Dietician/Support hospitality Manager at the hospital with matters related to Catering services.• Responsible to ensure that an opening and closing operational checklist is followed and audited that covers all cleanliness and service /production task list.• Daily food tasting and presentation control with auditing reports to ensure brand standards are strictly adhered.• Weekly and monthly training schedule planning to ensure patient care and service is our brand image. This will include fire, safety, evacuation, infection, waste management and HACCP.• Monthly Operational Report to VP healthcare services Accomplishment:

• Oversaw operation of 120 –seat facility averaging over Bhd 200 daily food sales and Bhd 750 wine and alcohol sales, offering luncheon and dinner service.• Supervised staff of 12 employees per shift.• Monitored food costs, effectively communicated with chef and prep staff regarding costs.• Prepared and submitted weekly and monthly reports to HOD• With chef, planned weekly menus for business lunch.• Scheduled and controlled inventory, deposited cash, maintained physical plant, and completed daily and weekly reports for after- hours club catering to elite patrons• Maintained accounting books regarding employee payroll and sales summaries of the restaurant.• Helped in promoting business through social interaction in community• Maintained a friendly environment for staff and guests• Scheduled working hours of staff and rotation of shiftsAccomplishment:• Introduced liquor trolley for more up selling• Restaurant ranked under one the best steak house in new coming business in town.• Introduced night brunch.

MOVENPICK DUBAI (IBN BATUTTA GATE HOTEL) Dec 2010-June2013Position: Restaurant & bar manager (MOROC)• Manage restaurant operations in terms of staffing and scheduling functions• Taking care of fully fledged 135 cover lounge bar.• Greeting guests and make arrangements to seat them• Ensure provision of service in terms of order accuracy and time management• Interviewed, hired and trained personnel to work in a restaurant environment• Ensured smooth coordination between the back-end and front-end activities• Managed inventory and stocks and supplies• Managed customer compliments and queriesAccomplishment:• lead marketing campaign to solicit new business and succeeding by meeting set goals effectively• our monthly budget were AED 480,000. I increase the revenue profit 15% more than the actual monthly budget from last year. And the bar is not looking back anymore.• I achieved my target with the less staff and with not much complication in service.• Managed the bar all alone with the help of my team and we succeed in making profitable business.• I was part of arranging and serving ATM function held in the hotel since two years.

Position: Assistant Restaurant manager (All Day dining restaurant)• Scheduled and trained employees and ensured proper coverage.• Checked restaurant on daily basis to ensure cleanliness, high quality food and food presentation.• To inform about daily events conducted pre-shift meetings of employees.• Supervised check or credit policies and procedures and cash handling.• Regularly greeted guest, took reservations, served food and beverages and maintained the reservation book if necessary.• Made sure that side work duties were complete and tables were properly set before, during and after opening hours.• Responsible for performing other related duties as assigned.

Position: Assistant restaurant manager.• Supervise efficient working of departments and assigned shift, administer pre-meal meeting and rectify all service of staff.• Administer training program and prepare schedule and handle inventory effectively.• Monitor and manage guest complaints, ensure satisfaction and administer efficient follow up for same to receive feedback.• Perform regular inspection of food and beverage preparation and presentation and maintain inventory to enhance sales.• Maintain and ensure compliance to established food quality and standards.• Manage workload and ensure effective working of restaurant activities and maintain excellent standards to meet operational expectations.• Train and instruct employees to ensure smooth transition in company.• Assist and provide training to staff members and offer incentives when necessary.• Coordinate with General Manager for everyday operation and maintain financial and administrative records.• Ensure compliance with prescribed standards and local state and federal laws in labor costs, and guest relations.• Evaluate performance and recommend salary increase, incentives for all.• Maintain personal records, schedules and reports for all employees.• Develop special, promotional and merchandising plans, advertising materials and ensure adherence to local and company standards.• Assist employee teams to provide excellent customer service.• Maintain proper sanitation, hygiene standards in kitchen and maintain effective store presentation.• Coordinate with team to meet sales target, ensure customer satisfaction and follow company procedures to increase productivity

Position: Team leader• 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 service needs to chefs and stewards throughout functions• Total charges for group function, and prepare and present checks to group contacts for payment• Ensure restaurants and coffee shop is ready for service.

Had undergone through 6 month basic training in verious departments. F&b,Production,FO and HK.