The Leela Kempinski Gurgaon
Total years of experience :16 years, 8 Months
The Leela Kempinski Gurgaon
February 2012 - Present (1 years 11 months) Gurgaon, India
* Managing a 225 seater all day dining restaurant- Spectra.
* All the restaurant received the award for best multi cuisine restaurants and best Japanese restaurant in their respective categories by Times food guide for the year 2012.
* Managing team strength of 45.
* Looks after Training and development programme for the department.
* Successfully launched potential development programme for the department.
* Makes monthly forecasting for the outlet.
* Formulating the various restaurant promotional activities for the year in co-ordination with the chef.
* Strategy planning to position the restaurants in the competitive market.
* Initiated new ideas and concepts in food and beverage to increase the number of covers and the average per check in order to achieve the given target.
* Commenced and popularized the Sunday brunch buffet at the restaurant along with world class wines.
* Having in-depth knowledge of process and procedures helped design and structure the Standard Recommended process of F&B for ready reference.
* Handled a strong workforce of 40 members and guided them towards set targets and goals.
* Enhanced and sustained high customer satisfaction in In-room dining section of F&B.
Key Responsibilities:
* Responsible for daily food and beverage operations of the restaurant and smooth functioning of the department.
* Controlling operational costs by monitoring breakages and spillages on daily basis.
* Managing the inventory and coordinating with vendors in order to maintain adequate supply of goods and necessities for daily working of the restaurant.
* Planning menu and selecting various beverages to be served at the restaurant.
* Strategizing and reviewing for continuous improvement in operations throughout the process of opening the restaurant.
* Active involvement in sales and marketing initiatives to promote the events and food festivals at the hotel restaurants.
* Coordinating with the other departments of the hotel for operational requirements for quick and efficient service to the guests.
* Supervising, motivating and training the staff with technical and soft skills for increasing the productivity and enhancing the customer experience.
* Operating the hotel software, Opera which stores guest information to be viewed by all the departments of the hotel for ready reference with regard to tastes, preferences, likes and dislikes. This is to be updated daily on the basis of feedback and comments.
* Solving guest queries and complaints through two feedback tools, Guest Satisfaction Tracking System and Customer Feedback System (CFS) monitored on daily basis.
Gulf Group of Hotel, Bahrain (2014 till date)
Outlet's Manager - Gulf Hotel Bahrain
JOB SUMMRY-
* To plan organize, direct and manage all activities within the outlets achieving maximum guest satisfaction by providing high standard of Food and Beverage quality, presentation and service required by the hotel.
* To be efficient and diplomatic in dealing with situations involving any aspect of Food and Beverage where the reputation or image of the hotel is represented.
DUTIES AND RESPONSIBILITIES
* Assist in the preparation of the department budget and sales and marketing plan.
* Ensure that the outlet's operational budget is in line and costs are strictly controlled maximizing profitability.
* Accounts for monthly expenditure and outlet's variances.
* Liaises with the other outlet manager's and department head to ensure the smooth running of the outlet, maintenance of standard of food, equipment, décor, hygiene etc.
* Attends daily briefing, discusses operational problem and proposes solution, liaises with other outlet manager to resolve operational problems on an on-going basis.
* Keeps informed of standard of operation in competitor hotels and makes recommendations to management for modernization of equipment, service methods, presentation and improved guest satisfaction.
* Conducts regular meetings and briefings to keep employees informed of policies and procedures, special events, further improvements and guest comments.
* Ensure that all safety rules, emergency procedures and fire prevention regulations are strictly enforce by employees.
* Constantly strives to develop and increase sale in order to increase profitability.
* Provides management with promotional ideas to project and enhance the image of the outlet's and hotel.
* Ensure the correct scheduling of employees to maintain standard of service.
* Assist in the building of an efficient team of employees by taking an active interest in their welfare, safety, training and development.
* Ensure that all the employees have a complete understanding of and adhere to the hotel's policy and procedure.
* Conducts employees performance appraisals as per the policy and procedures for all the outlets employees to review their general performance, discuss existing performance and area of improvements.
THE LEELA KEMPINSKI, GURGAON (2008 to April '2014)
Sr. Restaurant Manager - Spectra - World Cuisine Signature Restaurant
Restaurant Manager - Zanotta - Italian Speciality Restaurant
The Leela Kempinski Gurgaon
February 2011 - February 2012 (1 year) Gurgaon, India
* The 70 cover fine dining Italian restaurant.
* Making a training module for staffs for all level
* Taken training to get the staff ready for operation
* Maintaining guest satisfaction level always more than 90%
* Scored 90% in Reynard audit (Mystery Audit) of the hotel.
* Scored 95% all hygiene audits of the hotel.
* Scored 85% in Staff satisfaction audit.
* Takes care of menu planning of the restaurant.
* Takes control over all cost control of the restaurant.
* Guest interaction
In Room Dining Manager- 312 Rooms and 90 Residencies
The Leela Kempinski Gurgaon
February 2010 - 11 (1 year) Gurgaon, India
* Maintaining guest feedback rating always above 95%
* To take/ escalate in time, all decisions related to the outlet operations to ensure that operations run smoothly.
* To actively explore process and system improvements to minimise wastage in operations without adversely impacting any critical business objective.
* Ensure hygiene is of utmost importance while cooking and serving food
* Maintaining strict adherence to service procedures and international fine dining standards in the room.
* Achieve daily sales budget.
* Forecasting of sales for coming months.
* Making profit and loss statements for the financial month.
* Recruiting new staffs.
* HACCP audit scores maintaining.
* Planning foe special events and promotional activities.
* Introducing new items in the menu with consultation of chef.
* Keeping control on breakage and spoilage figures.
* Training of team members.
* Maintain proper liaison with vendors & suppliers and with government officials.
Assistant Manager - Banquets
The Leela Kempinski Gurgaon
November 2009 - February- 2010 (4 months) Gurgaon, India
* Handling the Banqueting space of 30, 000 sq. feet area operations at one of the most famous conference and wedding venues in Delhi and NCR without Banquet manager.
* Responsible for overall banquet operations of 3 banquet halls, 8 meeting rooms, total area of more than 30000 sq. feet with a maximum capacity of 400 sit down and 1000 reception.
* Responsible for the daily operations of the Banquets, with key result areas consisting of monitoring of Guest Service and Satisfaction levels, compliance and adherence to Leela Kempinski Standards on a daily basis.
* Human resources management and Inventory Control and Management.
* Responsible for grooming and training the Food & Beverage team in technical and behavioural aspect.
* Exhibit the ability to train, motivate, discipline, direct and supervise the work in the banquet department.
* Responsible for manpower requisition keeping quality in mind.
* Responsible to be updated with the market competition and hence designing tableware's and buffet wares for the operations.
* Responsible for the overall profitability of the department.
* Ensuring high profitability through meeting sales targets and cost control through effective inventory management. Planning, forecasting and budgeting the revenues and costs of the banquets.
Assistant Manager-Indian Speciality Restaurant
The Leela Kempinski Gurgaon
October 2008 - October 2009 (1 Year) Gurgaon, India
* Opened 108 cover the Indian speciality fine dining restaurant
* Taking Interviews for manpower recruitment.
* Negotiating with suppliers in close alliance with corporate office on various deals happening in corporate level.
* Working on various floor plans of the restaurant for setting up the restaurant.
* Formularizing sop of all outlets.
* Working on various food and beverage menus.
* Making Training plans for new team
THE TAJ PALACE HOTEL, NEW DELHI (1998 to 2008)
Restaurant Supervisor
⇨ MBA (Operations) from ICFAI in 2011
