Rohit Shaw Email & Phone Number

Kolkata Area, India

1. Achievement of budgeted food sales,2. Beverage sales and labour costs; 3. Making bookings and bills for the events;4. Achieve maximum profitability and over-all success by controlling costs and quality of service;5. Participation and input towards F & B Marketing activities;6. Control of Banquet china, cutlery, glassware, linen and equipment;7. Completion of weekly schedules.8. Schedule staff as necessary to ensure adequate and consistent levels of service;9. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service;10. Completion of Banquet Bar Requisitions;11. Maintaining the Hotel Bar control policies and completion of necessary forms12. Following of proper purchasing and requisitioning procedures;13. Maintain records for inventory;14. Development and maintenance of all department control procedures;15. Be available to Staff at all times;16. Consistent check of Banquet Food and Beverage quality;17. Banquet services and Plate presentation;18. Ensuring that services meet customer specifications;19. Check the quality of set-up;20. Co-ordinate with the Chef to ensure all arrangements and details are dealt with;21. Greet the customer upon arrival;22. Provide quick service for last minute changes;23. Check Food & Beverage or coffee Break schedule if applicable;24. Dealing with guest complaints;25. Staff attitude and appearance;26. Teamwork/Relations with co-workers and management;27. Staff is properly trained; 28. Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met;29. Co-ordinate the housekeeping of the public washrooms,banquet hall etc;30. Participation towards overall Hotel Maintenance and cleanliness31. Staff training and development.32. Personal development and growth.33. Discipline of Personnel when required.

Kolkata Area, India

1. Achievement of budgeted food sales,2. Beverage sales and labour costs; 3. Making bookings and bills for the events;4. Achieve maximum profitability and over-all success by controlling costs and quality of service;5. Participation and input towards F & B Marketing activities;6. Control of Banquet china, cutlery, glassware, linen and equipment;7. Completion of weekly schedules.8. Schedule staff as necessary to ensure adequate and consistent levels of service;9. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service;10. Completion of Banquet Bar Requisitions;11. Maintaining the Hotel Bar control policies and completion of necessary forms12. Following of proper purchasing and requisitioning procedures;13. Maintain records for inventory;14. Development and maintenance of all department control procedures;15. Be available to Staff at all times;16. Consistent check of Banquet Food and Beverage quality;17. Banquet services and Plate presentation;18. Ensuring that services meet customer specifications;19. Check the quality of set-up;20. Co-ordinate with the Chef to ensure all arrangements and details are dealt with;21. Greet the customer upon arrival;22. Provide quick service for last minute changes;23. Check Food & Beverage or coffee Break schedule if applicable;24. Dealing with guest complaints;25. Staff attitude and appearance;26. Teamwork/Relations with co-workers and management;27. Staff is properly trained; 28. Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met;29. Co-ordinate the housekeeping of the public washrooms,banquet hall etc;30. Participation towards overall Hotel Maintenance and cleanliness31. Staff training and development.32. Personal development and growth.33. Discipline of Personnel when required.

1. Supervising daily restaurant operation and ensuring smooth functioning.2. Conducting departmental training and briefings on daily basis.3. Follow hotel standards and SOP's set by the management.4. Controlling the breakages, pilferage and cost of the outlet.5. Assisting the restaurant manager for operational follow up.4. Responsible for C.G.S Inventories.6. Preparing duty roaster for the team members and allocating duties for every operation.7. Handling guest complaints.8. Opening and closing of the restaurant.9. Preparing Month end reports.10. Coordination with other departments for smooth functioning of the outlet.11. Maintaining the bar book and up keeping of Wines and other alcoholic beverages.

1. Taking care for smooth operation of the restaurant.2. Taking care of proper closing of the restaurant.3. Preparing month end report of the restaurant.4. Taking briefing and conducting training.5. Preparing snag list of the restaurant.6. Responsible for C.G.S inventory and relevant reports for the same.7. Preparing and updating the wine and beverage list according to the availability of the same, so that everything in the list is available.8. Up selling & suggestive selling.9. Following the opening and closing checklist of the restaurant.10. Following the S.O.P's set by the management.

New Delhi Area, India

1. Doing the banquet set up for different corporate and social events.2. Following the function prospectus and making requisition and ordering of different required materials from supporting departments.3. Taking care of the cleanliness of the public area and banquets.4. Taking care of the bar operation along with the bar setup, mise - en - place and mise - en - scene.5. Billing of event.6. Taking care of CGS and snag list of the outlet.7. Opening and closing of the outlet.8. Taking briefings and training of the sub ordinates.9. Follow the SOP set by the management.10. Taking care of the guest complaints.

Bhm, Hotel Management, 1St.

Higher Secondary, Commerce

Matriculation, General Studies

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