• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards• Preserve excellent levels of internal and external customer service• Design exceptional menus, purchase goods and continuously make necessary improvements• Identify customers’ needs and respond proactively to all of their concerns• Lead F&B team by attracting, recruiting, training and appraising talented personnel• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork• Comply with all health and safety regulations• Report on management regarding sales results and productivity

• Attend daily morning briefing with G. Manager and HOD’S • Fully comand on Munshi10• Opening and closing on Munshi10 on POS • Able to do Food Costing , Respci Costing, Cost Cutting • Discuss issue regarding daily operation in F&B service, Board room meetings, banquet parties and upcoming business • Daily briefing with staff and give training regarding service, hygienic, menu knowledge, order taking, upselling, telephone handling etc.• Maintain record of inventories (restaurant, room service, fruit baskets) • Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.• Creates a positive team atmosphere among Team Members.• Maintains records of staff periodic manner and operating costs.• Provides feedback and coaching to the Team regularly.• Understands building capability through Cross training• Treats all Team Members fairly, with respect.• Sets high standards for appropriate team behavior on shift.• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.• Handle guest complaints in restaurants.• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.• Ensures product quality and great service.• Shows enthusiasm about guest within the restaurant.• Priorities tasks effectively to ensure most important tasks are completed on time.• Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.

• Attend daily morning briefing with G. Manager and HOD’S • Fully command on Munshi10• Opening and closing on Munshi10 on POS • Able to do Food Costing , Receipe Costing, Cost Cutting • Discuss issue regarding daily operation in F&B service, Board room meetings, banquet parties and upcoming business • Daily briefing with staff and give training regarding service, hygienic, menu knowledge, order taking, upselling, telephone handling etc.• Maintain record of inventories (restaurant, room service, fruit baskets) • Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.• Creates a positive team atmosphere among Team Members.• Maintains records of staff periodic manner and operating costs.• Provides feedback and coaching to the Team regularly.• Understands building capability through Cross training• Treats all Team Members fairly, with respect.• Sets high standards for appropriate team behavior on shift.• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.• Handle guest complaints in restaurants.• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.• Ensures product quality and great service.• Shows enthusiasm about guest within the restaurant.• Priorities tasks effectively to ensure most important tasks are completed on time.• Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.

 Manage overall operation of the department and responsible for the overall human and business resources of my department’s has work for leading companies on the basic of this skills. I have Nine years’ experience in all food and beverages outlets room service, Restaurant and know all about F&B Service. (Order taking, Staff Roster, Complain Handling and all over managing the operation.

• Interview, select, train, supervise, counsel and discipline outlet staff for the efficient operation of the outlet. • Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. • Schedule and direct staff in their work assignments.• Interact positively with customers promoting restaurant facilities and services. • Resolve problems to the satisfaction of involved parties. • Answer telephones in a clear voice, coordinate and document reservations.

• Implementation of SOP.• Management and supervision of Support Staff• Managing day to day events in the Restaurant• Perform general duties to maximize revenue for the company. • Maintain hard copy and electronic filing system.• Setup and coordinate meetings and conferences.• Maintain and distribute staff weekly schedules.

• Implementation of SOP• Maintain and distribute staff weekly schedules• Provide orientation for new employee• Coordinated with restaurant manager and performed all service as per requirement • Assisted all restaurant managers and organized various events to keep up the moral• Ensured compliance to all fire regulations and hygiene level required in the restaurant • Provide training to junior staff members in coordination with manager • Maintained a neat and clean restaurant area at all the time

• Supervising everyday routine work before starting the service• Monitoring all floor staff and providing support• Handling inventories for the Restaurant and Bar• Motivating the floor staff for up selling and suggestive selling• Training and development for trainees and new employees• Maintaining high standards of personal hygiene for all service staff