Vendor management• Complete responsibility of the operations of the resort• Liasoning with various government offices for the licences• Explaining and managing financial activities. Reconcile all financial accounts. • Inspecting and documenting repairs and cleanliness of property to ensure optimum upkeep and repair, room cleanliness and overall property appearance.• Demonstrating and promoting 100% commitment to provide the best possible experience for the guests and employees• Managing labour standards and property level expenses to achieve maximum flow through to the bottom line profit. • Participating and monitoring monthly inventory of all cutleries ,crockeries ,glassware and equipment. Ensures purchases made are within budget and by approved vendors or through corporate • Engaging in CSR activities • Helping in recruiting qualified applicants. Training employees in accordance with company standards. • Motivating and giving direction to all employees. • Communicating all policies and procedures to entire staff. Conducting regular meetings to provide various information including company communications, policy reviews, local property activities, goals, etc.. • Adheres to federal, state and local laws employment related laws and regulations. • Managing employee personnel forms, including hiring, performance evaluations, payroll and benefits related information, required Federal and State postings, etc. • Analysing budgets

• Vendor management• Complete responsibility of the operations of the resort• Liasoning with various government offices for the licences• Explaining and managing financial activities. Reconcile all financial accounts. • Inspecting and documenting repairs and cleanliness of property to ensure optimum upkeep and repair, room cleanliness and overall property appearance.• Demonstrating and promoting 100% commitment to provide the best possible experience for the guests and employees• Managing labour standards and property level expenses to achieve maximum flow through to the bottom line profit. • Participating and monitoring monthly inventory of all cutleries ,crockeries ,glassware and equipment. Ensures purchases made are within budget and by approved vendors or through corporate • Engaging in CSR activities • Helping in recruiting qualified applicants. Training employees in accordance with company standards. • Motivating and giving direction to all employees. • Communicating all policies and procedures to entire staff. Conducting regular meetings to provide various information including company communications, policy reviews, local property activities, goals, etc.. • Adheres to federal, state and local laws employment related laws and regulations. • Managing employee personnel forms, including hiring, performance evaluations, payroll and benefits related information, required Federal and State postings, etc. • Analysing budgets

•To supervise all Restaurants, In Room Dinning and Bar to achieve guest satisfaction and organizational profitability through effective utilization of all resources•Assist with the development of new menus and prices•Continuously delight the customers by offering trend setting and innovative products and services.•To supervise and control all outlets in the hotel as per the required standards and also within agreed budgetary limits and parameters of the law.•To plan, forecast and budget the revenues and costs for department.•Ensure that the Hotel and statutory hygiene standards are maintained in all areas of the department.•To plan & organize food festivals and also develop guest loyalty and retention programmes.•Ensure to be fully conversant with all statutory requirements regarding food and beverage operations.•Ensure that the team offers professional and courteous service to the guests as per the standards.•Ensure that the team has been trained for all safety provisions. •Motivate and develop staff to ensure smooth functioning of the department and promote teamwork.•Establish and maintain seamless co-ordination & co-operation with all departments of to ensure maximum cooperation, productivity, and guest service. •Achieve guest satisfaction and organizational profitability through effective utilization of all resources.•To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems.•Prepare and submit in the required format all information necessary for budgeting timeously and accurately.•Insure that all expenses: food cost,beverage cost, labour cost and other expenses are within budgetary limits•To selection of condiments, linens and decors used within department and also with the development of quality control procedures and assure such procedures are followed.•Ensure and maintain high standards of service delivery, safety, hygiene, security, discipline and compliance with the organizations policy.

• Vendor management• Complete responsibility of the operations of the resort• Liasoning with various government offices for the licences• Explaining and managing financial activities. Reconcile all financial accounts. • Inspecting and documenting repairs and cleanliness of property to ensure optimum upkeep and repair, room cleanliness and overall property appearance.• Demonstrating and promoting 100% commitment to provide the best possible experience for the guests and employees• Managing labor standards and property level expenses to achieve maximum flow through to the bottom line profit. • Participating and monitoring monthly inventory of all cutleries ,crockeries ,glassware and equipment. Ensures purchases made are within budget and by approved vendors or through corporate • Engaging in ESOP activities• Helping in recruiting qualified applicants. Training employees in accordance with company standards. • Motivating and giving direction to all employees. • Communicating all policies and procedures to entire staff. Conducting regular meetings to provide various information including company communications, policy reviews, local property activities, goals, etc. • Adheres to federal, state and local laws employment related laws and regulations. • Managing employee personnel forms, including hiring, performance evaluations, payroll and benefits related information, required Federal and State postings, etc. • Analysing budgets

Classic Golf Resort (CGR) is the first South Asian signature championship golf course designed by Jack Nickalaus. The resort has been built on a 300 acre expanse,at the foothills of the picturesque aravallis on the outsirts of India's national capital with the following Food & Beverage outlets:An all day dinning restaurant, Cofee shop,Golf scape bar, The golf santuary with 24 hour; , banqueting facilitiesThe scope of duties encomposes the following functions: *Training & developing staff*Cost control & control on wastage*Supervising & monitoring performance*Assisting in planning for forthcoming season*Supervising & monitoring standards of service*Taking care of inventories (Bar & Current Assets)*Ensure all guests feel welcome and are given responsive , friendly and courteous service at all times *Maintaining cleanliness & Hygiene of the department During the tenure, I was awarded outstanding for the year 2002-03 and star employee for the month of January 2001. Assistant food & Beverage