Vidyasagar Bind Email & Phone Number

Silvassa

• Leading a team of 20 plus employees.• Indulged in intensive coordinating with respective staff of the kitchen department.• Responsible for maintaining established costs and quality standard.• Successfully hold regular meeting with key kitchen personal for upcoming events.• Implemented standard menus for day-to-day events organized in hotel.• In charge for coordination for smooth interaction between all departments heads at all time.• Evaluating and also provide special attention to grooming, hygiene care cleanliness and proper uniforms.• Ensuring that all guests receive high quality of service.• Undertook food and beverage related duties and ensured that accuracy of transactions and delivery of customer service is of the highest standard.• Assuring for proper maintenance of consumable stock and beverage items. • Prepared entire function bills.• Assisting department in the preparation of mise-en-place for service comply with the required hotel standards.• Competent in handling all type of guest complaints in conjunction with the hotel director.• Successfully organized all guest parties and reception.• Responsible and ensuring that service in restaurants & bars is been carried out according to standards set out in the hotel management manual.• Check, monitor administered the service of all guest buffets (Breakfast, Lunch, Afternoon tea, Dinner, and Midnight snacks) served in restaurants.• Solely charge responsible for estimating ""Making food cost".• Accountable for maintaining as well as make sure that daily hotel activities comply with standard food &safety policies.

Silvassa

• Successfully managed group booking for the professional organization and party functions consisting of 50-150 professional personnel.• Supervised team of 30 kitchen staff for making menu for 300 guests.• Involved in making necessary arrangement for the guest as per as hotel standards• Solely administered a team of 25 people for to Arrange banquet hall as per guest’s requirement.

Silvasssa

• Took briefing, scheduling and coordinating with 5 other departmental heads for day to day activities. • Accountable for taking order for the food and beverages.• Indulged in intensive scheduling of man-hours for all food and beverage staff.• Involved in detail planning for weekly duty roaster. • Responsible for all the activities concern with food & beverages area • Making daily checklist for daily regular work.• Checked and maintained all the necessary stock for restaurant banquet parties.• Successfully organized more than 30 -40 plus parties annually for V.V.I.P. ceremony.• Provide training and recruitment for all F&B junior staff (40 Nos. in total) in lined with hotels standards

Goa, India

• Greeting and proper handling of guest as per hotel standards.• Successful in up promotion and selling of food & beverages of 20 different items

Bachelor'S Degree, Hotel Management, Catering Technology & Tourism, Drop Out

Higher Education/Higher Education Administration