Rahul Sood

• Setting & demonstrating excellent standards of service to the team and constantly monitoring to ensure consistency
• Working with sales team and developing potential sales leads into future business by maximising guest expectations
• Managing Colleague Development by Conducting periodic team appraisals, making training plans & carrying out effective trainings
• Making staff schedules depending upon business level and upcoming events
• Liaising with Executive chef for discussing upcoming events, their menu needs & special guest requests
• Contribute to increase in banquet revenue by effectively communicating in-house promotions
• Conducting SWOT analysis quarterly to determine feasibility of increasing business
• Managing stock movement - Generating Food & Beverage requisitions, thereby, monitoring consumption and controlling wastage
• Handling Food and Beverage in adherence to HACCP Procedures
• Familiarize with hotel top accounts and building long term relations
• Identifying optimal, cost effective use of the resources and educating the team on the same
• Producing several F&B reports - Weekly banquet revenue report, monthly banquet covers report, incentive reports & collecting potential database

• Effectively supervising workflow and sequence of service with constant hands-on-support
• Consistently contributing to achieve department goals -Revenue budget & Guest service score
• Conducting periodic colleagues performance evaluation, preparing training calendars, updating SOP’s and carrying out effective trainings
• Improved reliability by taking leadership role in setting policies and procedures
• Contribute in creating treasured guest experience to have long term relation and repeat business
• Successfully implementing learning and development modules into day to day operation - Prioritizing, Planning, organizing and performing
• Producing month end revenue reports and comparing the figures
• Carrying out competitor analysis by conducting SWOT study quarterly

• Initiated customer-centric approach while doing service of the highest calibre
• Monitoring and Maintaining service standards in compliance to workplace hygiene procedures
• Adopted strategies to avoid unwanted Food and Beverage wastage by identifying future inventory based upon forecast
• Effectively taking charge of linen requisition and maintaining linen exchange books
• Carried out physical count of Food and Beverage (stock) inventory and reconciled the same with computer records

• Reporting directly to the Restaurant manager - For daily summary report
• Ensured smooth operation while taking care of guests needs
• Maintained co-ordination among kitchen and service staff
• Steered initiatives in order to achieve 100% customer satisfaction
Proven success in Demonstrating healthy service standards to the team members

• Taking food & beverage orders and delivering customer service of highest order
• Assisting in Food and Beverage requisitions & monitoring consumption and wastage
• Ensured smooth handovers while accomplishing all the tasks in an effective manner
• Provide full stock inventory support and track all stock movements