• managing the food and beverage provision for functions and events;• supervising catering and waiting staff at functions;• planning menus in consultation with chefs;• recruiting and training permanent and casual staff;• organising, leading and motivating the catering team;• planning staff shifts and rotas;• ensuring health and safety regulations are strictly observed;• budgeting and establishing financial targets and forecasts;• monitoring the quality of the product and service provided;• keeping financial and administrative records;• managing the payroll and monitoring spending levels;• maintaining stock levels and ordering new supplies as required;• interacting with customers if involved with front of house work;• liaising with suppliers and clients;• negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering);• ensuring compliance with all fire, licensing, and employment regulations;• maximising sales and meeting profit and financial expectations.

• Managed total restaurant operations in areas of staff management, customer relations, vendor relations, budgets, inventory control, and purchasing of food, beverages and small wares.• Recruited, trained and scheduled a full working staff of up to twenty-five crew members and Assistant Managers.• Streamlined controllable spending in an on-going effort to meet weekly overhead expenditures.• Posted to General Ledger, processed weekly payroll, and prepared weekly sales reports.• Promoted new business through participation in community events.• Provided excellent patron experiences through phenomenal customer service, evidenced by high number of regular patrons requesting to sit in my section.• Consistently exceeded sales goals by effectively managing sections and ability to multi-task.• Recognized as “Lead Server” which included mentoring and training new servers, as well as accounting for all wait staff sales and receipts at least three shifts weekly.• Gained thorough knowledge of restaurant procedures.

• Managed total three Subway Sandwich Outlets in and out in Naples, Florida.• Managed total restaurant operations in areas of staff management, customer relations, vendor relations, budgets, inventory control, and purchasing of food, beverages and small wares.• Recruited, trained and scheduled a full working staff of up to twenty-five crew members and Assistant Managers.• Streamlined controllable spending in an on-going effort to meet weekly overhead expenditures.• Posted to General Ledger, processed weekly payroll, and prepared weekly sales reports.• Promoted new business through participation in community events.• Provided excellent patron experiences through phenomenal customer service, evidenced by high number of regular patrons requesting to sit in my section.• Consistently exceeded sales goals by effectively managing sections and ability to multi-task.• Recognized as “Lead Server” which included mentoring and training new servers, as well as accounting for all waitstaff sales and receipts at least three shifts weekly.• Gained thorough knowledge of restaurant procedures.• Rewarded “Most Valuable Team Player” award by Subway Head Quarters.

• Managed the overall performance of food service facility and kitchen operations.• Managing food and beverage inventory and cost control• Staff roistering and evaluation. Staff training in the areas of food preparation and safety, personal appearance, customer service, suggested selling techniques.• Facility maintenance. Particular emphasis in guest satisfaction and promoting public relations. Responsible for excellent guest service to the customer.• Ensure that all the reports and statistics are prepared and presented to F&B Manager• Managed all phases of human resource administration including hiring of staffs, training, performance evaluation etc.• Bar menu designing and specifications for bar.• Conducted many kinds of food festival like Sizzler festival in zodiac (24hrs coffee shop), Italian and Chinese food festival in the oriental pavilion restaurant. The shooters festival in Bar (Fortune 500

• In charge the Food and Beverage service Department.• In Charge for Taking practical classes on Food and Beverage Service.• Examiner for Food and Beverage Practical Assigned By Bangalore University.• Assigning outdoor catering for the students. Taking care of training & placements for students.• Giving Lecture on Food and Beverage Subject and Front Office.

• In charge the Coffee shop and Bar.• Preparing daily sales report.• Handling guest complaints, briefing the staffs, preparing duty rota's for the staff.• Checking the daily stock statement of bar.• Attending Meetings with food and beverage manager.• Coordinating fir conducting food festivals

• In charge the Coffee shop and Bar.• Preparing daily sales report.• Handling guest complaints, briefing the staffs, preparing duty rota's for the staff.• Checking the daily stock statement of bar.• Attending Meetings with food and beverage manager.• Coordinating fir conducting food festivals