JOB RESPONSIBILITIES:- Implemented banquet and catering promotions; maximized revenue by creating and developing food and beverage packages through acquiring new accounts and servicing current accounts for catering sales in the social, corporate and government markets.  Achieve maximum profitability and overall success by controlling costs and provide the quality of service through achievement of budgeted food sales, beverage sales and labour costs. Recruiting new staff and training them to a suitable standard. Sales forecasting and assigning targets and job responsibilities to the sales team. Meeting with the management to discuus financial forecasts and set budgets. Maintaining accurate financial and administrative records. Organising new initiatives and planning promotion. Planning menus and proposals, effectively used business communication and negotiation skills, showed creativity in designing events and presented a professional appearance and confidence. Actively worked on client satisfaction tracking system for enhancing the satisfaction level of the client through feedback collected after the commencement of function. Taking action to investigate and address all non-compliance of health and safety guidelines. Monitoring the quality of food. Handling client queries, complaints and providing them relevant solutions and ensuring a successful event.KEY COMPETENCIES AND SKILLS Hospitality management Managing costs Culinary management Stock taking Financially astute Food preparation Beverages Developing menus

Job Description • Leading a team to ensure the highest quality experience is provided to our guests. • Preparation of departmental monthly financial forecasts. • Maintenance of controls to achieve maximum profitability. • Development, implementation and follow up of menus, team incentives, etc. • Strategically seeks ways to enhance service and increase revenues. • Schedules and manages labour expenses within productivity guidelines. • Chairing bi-monthly departmental communication meetings.Business Planning - Profit Centre Operations - New Establishments/Initiatives - Market Communication - Guest Satisfaction - F&B Operations - Inventory Management - Quality Management - Process Improvement- Budgetary Control - Sales & Marketing - Team Management• Leader with proficiency in leading dedicated teams for running successful business operations and experience of developing procedures and service standards for business excellence.• Breaking new avenues & driving sales growth/ project development activities.• Proactively conducting opportunity analysis by keeping abreast of market trends and competitor moves to achieve market-share metrics.• Customer Relationship Management to surpass achievement of delivery and service quality norms.• Distinction of steering improvement initiatives with focus on streamlining & managing operations with proactive planning, introducing new concepts, steering changes, etc.• A keen communicator with the ability to relate to people across all hierarchical levels in the organization; possess ability to motivate people to achieve organizational objectives.• Motivated leader, energetic, accepts challenges, good record in driving processes, reducing cost and increasing revenue.

Duties included making duty rota for other members of staff and keeping order when any function was in operation, delegating duties to others, placing orders and receiving goods.Interact with guests to obtain feedback on product quality and service levels effectively respond to and handle guest problems and complaints.To adopt a consultative and participative style of leadership which encompasses the company values, and inspires employees to make a positive contribution to the business. A very hands on approach and skillful in focusing on customer requirements with proficiency at leading staff to a high level of performance. To establish a highly motivated team who take ownership for the achievement of business objectives for their department within the Hotel 100% compliance with company's Brand Operating Standards and Health and safety procedures.Hotel and Departmental meetings to be attended and supported as necessary.Responsible for the training of all F&B staff according to company Brand Operating Standards.Handling restaurant and bar, allocating job to my corddinator, handling guest complaints, ensure bar stockup, maintating cleaning standard in bar and restaurant, control on beverage wastage and covering duty manager shift two three times in a week and some time worked in reception and covered for one month night manager shifts in reception.

. To establish a highly motivated team who take ownership for the achievement of business objectives for their department within the catering. •Interact with guests to obtain feedback on product quality and service levels effectively respond to and handle guest problems and complaints.•To adopt a consultative and participative style of leadership which encompasses the company values, and inspires employees to make a positive contribution to the business.•Keeping order to other staff when any function was going on, delegating duties to others, placing orders and receiving goods.

Experience in this role included housekeeping, cleaning, organising banquets and serving guests.

Duties include: Taking orders, handling cash, placing orders, working in a team. Interact with guests to obtain feedback on product quality and service levels effectively respond to and handle guest problems and complaints.To adopt a consultative and participative style of leadership which encompasses the company values, and inspires employees to make a positive contribution to the business.