Prajwal Rai

Profit Enhancement.
•Systems automation.
•Inventory/purchasing.
•Product development.
•Safety & sanitation.
•Quality control.
•Inspection of checklists.
•Outlets reports
•Sales calls & organizing sales blitz along with S&M team.

Managing the team of 15 members and also responsible for banquet operations.
•To monitor food standards in the kitchen.
•Follow the rules and regulations of health, safety and hygiene.
•Coordinate staff schedule with regards to the established forecast and functions plan.
•To conduct meetings with the kitchen staff/Service staff.
•Responsible for the day-to-day smooth operation and complete satisfaction of guests using outlet
Facilities and also to Initiate and maintain follow-up of works requested.

Checking daily banqueting function and outside catering in advance and preparing the responsibility chart & billing.
•To coordinate the steward’s requirement of the banquets.
•Responsible for the day-to-day activity and complete satisfaction of guests using outlet facilities.
•Setting up buffets, as per hotel standard.
•Assist with maintaining all current standards.
•Maintain food cost within the budget by controlling waste but without compromising standards.
•Ability to assess quality control and adhere to service standard.

Multi-Outlet/High Volume Operations.
•Preparing F&B Budget & monthly forecast.
•Monitoring food cost on regular basis.
•Prepare P&L Report for each outlet.
•Preparing expenses report.
•Market survey & competitors survey on regular basis.
•Budgeting/P&L Management.
•Creative Menu Development.
•Fine Dining/A La carte/Banquet Service.
•Room service/Mini bar operations.
•Price Structuring & Cost Containment.
•Team Building & Training.
•Special events planning.
•Monitor the food Portion.