Outlets & Events Manager
TIME Rako Hotel
Total years of experience :16 years, 6 Months
• Achievement of budgeted food sales, beverage sales and labor costs.
• Achieve maximum profitability and overall success by controlling costs and quality of service.
• Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.
• Participation and input towards F&B marketing activities.
• Control of Banquet china, glassware, linen and equipment’s.
• Completion of function delivery sheets in an accurate and timely fashion.
• Help in preparation of forecast and actual budget sheets.
• Hired and trained all FOH applicants for restaurant and banquet facility.
• Supervised Banquet Associates including Captains, Servers, Bartenders, and part time casuals.
• Arrange for and ensures proper sequence of service for each event.
• Ensures staffs training programs are implemented and measured regularly.
• Achievement of budgeted food sales, beverage sales and labor costs.
• Achieve maximum profitability and overall success by controlling costs and quality of service.
• Participation and input towards F&B marketing activities.
• Control of Banquet china, glassware, linen and equipment’s.
• Completion of function delivery sheets in an accurate and timely fashion.
• Help in preparation of forecast and actual budget sheets.
• Hired and trained all FOH applicants for restaurant and banquet facility.
• Supervised Banquet Associates including Captains, Servers, Bartenders, and part time casuals.
• Arrange for and ensures proper sequence of service for each event.
• Ensures staffs training programs are implemented and measured regularly.
• Coordinates with other staff and departments to arrange for the delivery of requested service.
Management of all aspects of facility set up, food and beverages service
Supervise banquet servers, attendants, bartenders and other staff
Communicate with the kitchen staff regarding the catering
Carry out disciplinary action and supervise the performance as required
The cost control by assisting the management regarding food, beverage, decoration and other equipment purchase
in charge huge banquet with the capacity of 1700 pax and 19 business meeting room, without banquet operation manager and without director of banquet.
banqueting generating the 48% of the hotel revenue.
In charge of the whole operation, budgeting, cost control for banquet. Deal with G.C.C events especially Saudi General delegation
• Worked 2 Years as a food and Beverage Service Banquet Captain in THE REGENCY HOTEL, KUWAIT
• Worked 8 months as a associate in Courtyard by Marriott.
• Worked as waiter for 6 months at Lavender Bough Hotel in Ghatkopar ( Mumbai)
• Completed in one year as an food and beverage Waiter at Renaissance Hotel in Mumbai
(Powai)
Qualities
• I am Responsible and Quick Learner
• I am simple, relentlessly hardworking, punctual and courteous.
Food and beverage service as per company stranded based on international and handling the event.
Taking the order, billing, menu explanation
Bar inventory, bar requestion and handled the small event
Completed one year diploma in food and beverage service from mumbai ( india) and also completed diploma in computer application
Completed Diploma in hotel management