موكيش سينغ

• Lead F&B team by attracting, recruiting, training and appraising talented personnel.
• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
• To achieve hotel and catering revenue, profit and customer satisfaction goals by overseeing banquet operations.
• Ensures the successful achievement of the convention center’s short and long-term sales goals and objectives.
• Attends weekly event planning meetings with Operations and Food & Beverage staff. Provides Business Manager with accurate event billing information for proper invoicing of client.
• Manage client relationships to ensure adequate account servicing.
• Preserve excellent levels of internal and external customer service.
• Design exceptional menus, purchase goods and continuously make necessary.
• Establish targets, KPI’s, schedules, policies and procedures.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.

• Accomplishes Outlet human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• To develop and implement business strategies for food and beverage operations that are aligned with company’s overall mission, vision values and strategies.
• To effectively communicate with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated to the right addressee
• Create an environment for an employee that is aligned with the company culture through constant communication and reinforcement.
• Responsible for implementing the brand standards and to ensure the properly drill down to all the staff.

To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
 Completion of forecast and actual budget function sheets, Function Summary Sheets
and weekly payroll input.
 Following of proper purchasing and requisitioning procedures.
 Follow-up each function by completing a Function Critique and submit to the Sales &
Food and Beverage Manager

 To ensure that all guests are welcomed at the door and seated quickly in a courteous, polite and helpful manner and address all guests in the correct manner with the correct title and tend to guests’ requirements promptly
 To the train, motivate, discipline, direct and supervise the work of the employees in the specialty award winning Indian restaurant Baluchi.
 To take a keen interest in the current business situation and to bring in sound ideas to increase profit, decrease spending, up selling orders and maximizing guests spend where possible
 To efficiently administer and action the daily mail, guest report lists, staff roster, holiday forms and other paperwork that is required to ensure accurate notes are kept and are accessible
 To effectively communicate with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated to the right addressee
 Responsible for all departmental induction training and on the job training of new members of staff and also newly promoted staff
 Ensure a consistent and convincing standard of service and maintain all the service standards.
 Constant promotion of additional sales.

Assisting Restaurant Manager in day to day operation.
• Prepare staff roaster on weekly basis.
• To check work performances of subordinate and provide necessary on job training.
• To check on staff grooming, personal hygiene and dress code.
• Allocate work to waiting staff.
• Meeting, greeting and getting feedback from customers.
• Checking the Bar, side station, Restaurant Equipments and all maintenance required area.

To report and coordinate with Restaurant Manager for the day to day operation.
• Checking the Bar, side station, Restaurant Equipment's and all maintenance required area.
• Organizing and Suggesting food & beverage promotion as per requirement of the Season.
• Taking daily Briefing of the Restaurant Staff along with Restaurant Manager for daily operation.
• Making Duty Roaster for the daily Restaurant operation.
• Taking daily sales reports from the system.
• To maintain cleanliness and hygiene in the Restaurant and control wastage and breakages.
• To take care of outdoor catering.
• To make friendly & healthy working environment with service & kitchen staff.

Handling the station assigned for the day.
• Take the food and beverage order from the guest.
• Take care of bar & stores inventory.
• Delivering high standard of service, in all the different departments of the hotel.
• Setting up banquets and restaurant as per requirements,