•Coordinate with all daily operations.•Handling the operations of 3 outlets in the hotel. •Achievement of Sales Targets & Profitability through providing excellent and delightful service to the guest.•Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.•Briefing and debriefing of staff on shift to maintain level of discipline and working ethics and satisfactory well-being.•Ensure that the team is well informed of department’s objectives and policies.•Conducting appropriate meetings and coordinating with the Subordinates to ensure that proper communication, which in turn lead to guest satisfaction and maximum profit and productivity.•Identify optimal, cost effective use of the resources and educate the team on the same.•Take independent decisions when required to maintain SOP (standard operating procedures).•Responsible to set service standards to achieve maximum productivity and utility of the staff.•Ensuring that all applicable laws are followed in regards to service rules and regulations, safety and emergency procedures.•Maintaining team performance, by conducting various trainings sessions for the staff on F&B services.•Responsible for all kind of Daily and Month End Reports•Responsible for daily, weekly and monthly roster planning. Planning the training schedule for the team as well.

•As an experienced team member was given an opportunity as a supervisor and shift in charge for the restaurant.•Coordinate with all daily operations.•Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.•Briefing and debriefing of staff on shift to maintain level of discipline and working ethics and satisfactory well-being.•Ensure that the team is well informed of department’s objectives and policies•Responsible to set service standards to achieve maximum productivity and utility of the staff

•Worked at Firangipani- The All Day Dining Restaurant from October 2009 till January2010, before being selected to be a part of the re-opening team of The Oberoi, Mumbai. •Worked at Ziya- a Contemporary Indian Fine Dining Restaurant. The menu features contemporary Indian cuisine, deconstructed and reinvented by our Michelin starred chef, Vineet Bhatia. •It is inspired by an intricate fabric of regional traditions, ancient beliefs and cooking traditions, while the innovative combinations and contemporary presentation add a modern spin. •The job responsibilities includes exceeding guest expectations, a part of the Key Result Area, for all employees, during every interaction with the guest•To keep expenses and revenues in check•Guide junior team members with technical and soft skills, to help them execute their job responsibilities correctly, and to ensure they know and follow the systems and procedures of the department