In charge of In Room DiningReport to F&B ManagerCreate and implement SOPs and SOS for in-room dining and mini bars that adhere to the Paramount Standard.Organize all OS&E needs for IRD and mini bar operations.Minibar and in-room dining Menu planning and executionProduces a departmental manual and a welcome packageIdentify training needs and design, develop, and deliver various training for team members in advance of the hotel's opening.Creates various forms required for IRD and mini bar day-to-day operations.Snag list completionSet up the in-room dining area, including the office and mini-bar stores.Plan and organize an effective simulation for the In Room Dining and F&B departments. Assist and provide feedback for other departments' simulations.Participates in the planning, organization, and establishment of various food and beverage outlets.Guest satisfaction is assessed using courtesy calls and a guest feedback report.Analyses the outlet's financial performance to ensure that revenue budgets and forecasts are met on a consistent basis.Analyses and develops a monthly P&L action planProvide effective appraisal / performance managementConduct team-building activities and a recognition programAssist in obtaining and maintaining sanitation HACCP certificates.Responsible for the department's POS systems, as well as its accounting and billing systems.Conduct preventative maintenance audits and inventory systemsResponsible for achieving the target score for the IRD QA (Quality Assurance) Audit.Manage the department's technical functions.

Outlet In chargeReport to F&B DirectorTaking on responsibility for the outlet's business performance.After attending executive committee meetings as the food and beverage representative to discuss projects, current revenue, and forecasting for the week, I reported back important information to the F&B management team.Analysing and planning the sales and profitability levels of the outletPreparing reports at the end of the shift/week/month, including staff control, food control and sales.Developing and implementing strategies for department sales, profit, and staff development.Budgeting/forecasting and/or agreement with senior management.Menu planning and coordination.Managing and providing feedback to employees.Taking care of customer complaints.Recruiting, training, and motivating employees.Maintaining high quality control, hygiene, and health and safety standards.

Part of the Food and Beverage Opening Team I was in charge of Payroll and was in charge of the weekly schedule for ten employees.Conducted service training sessions according to LQA (Leading Quality Assurance) and GSS (Quality Assurance)Implementation of SOPs, HACCPs, and LQAs.Inventorying food, beverage, and equipment on a regular basis.Providing regular job-related training to colleagues.Conducting performance evaluations of colleagues, as well as advising, coaching, and counseling colleaguesMaintain the hotel's and its guests' confidentiality by reviewing house counts, forecasts, and VIP lists on a regular basis. When necessary, assign the staff member to perform duties in other F&B outlets.Understand all current and upcoming event details Throughout your service, you will be in charge of events and team members.Assist banquet servers with table and place setting setup.

Monitor Revenue Report, sales reports and cash management.Plan the duty roster and holiday schedule for team membersHandle complaints and build good relations with guests.Maintaining the inventory of operating equipment, closely monitoring breakages and keeping records of stock on hand.Adhering to the HACCP concept for all food and beverages.Preparing post-mortem reports for events, profit and loss assessments and LQA, SOP for the outlet

While the absence of order takers take orders by phone and deliver food and drinks directly to guest roomsDevelop, coach and train team members as part of a service standardHandle guest requests/complaints and authorize compensation when necessary

Restaurant, In Room DiningBillings, Sales reports, CashieringHandling complaints and building good relations with guests.Maintaining inventory of supplies, closely monitoring breakages and keeping records of stock on hand.Adhering to the HACCP concept for all food and beverage

Responsible for the efficient running of the assigned area.Maintaining the HACCP concept for all food and beverage productsCommunicate service requirements to cooks and stewards throughout the restaurant operation Special requirements and information from guest reservation details Passing on additional meal requests, allergies, dietary requirements and special requests to the kitchen Set tables according to the nature of the event and service standards Check cleanliness and presentation of crockery, glasses and silver before use. Check in with guests to ensure their satisfaction Greet and acknowledge all guests in accordance with company standards Participate in and contribute to daily briefing, debriefing and weekly meeting

A chain of five-star resort hotels in India.F&B Assistant in In-Room Dining, All-Day Dining Restaurant, and Banquets