Regional Finalist
Bacardi Legacy Competition 2013
I have grown myself and my professional career as an individual by growing through the ranks over the years by Exceeding customer expectations, Outlets design & layout, Vendor Management, Budgeting, Cost Control, forecasting, planning and controlling the ordering of food and beverages for a hospitality property. I oversee the running of the restaurant and in charge of the staff for hiring, training, and development.
13 years and 11 months
Key Responsibilities: • Achieving marketing and sales operational objectives by contributing marketing and sales information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. • Effectively coordinate activities between the back and front house for delivering superior quality of customer experience. • Part of project team in opening of new restaurant in Goa, India. • Organize Out Door Catering and Banquet events for 100 to 250 pax. • The responsibility of identifying vendors with the best services and raw materials. • Check on the inventory and make sure that they are regularly itemized, counted and replenished. Also supervise the Purchasing and Receiving of the stock items. • Look after the maintenance and repair of the restaurant’s equipment. • Perform the Human Resource functions which include hiring, selecting, training, planning, monitoring, appraising, reviewing job contributions, planning and reviewing compensation actions, and enforcing policies and procedures among the staff. • Ensure all marketing activities are carried out well. The needs to decide on the platforms which can be used for the advertisement of the restaurants. Time to time a meeting with marketing team and decide upon new ideas for promoting the restaurant. • Plan out the menu for the restaurant after consulting with the Executive chef depending on the food choices of the target audience. Does a prior estimation of food costs and the profits that would come out of it. • Ensuring the restaurant complies with the health and safety laws. • A financial plan is designed to forecast the sales the restaurant which can be achieved and the expenses required achieving those sales. • Keep a daily and weekly tracking of the expenses to keep the costs under control.
Key Responsibilities: • Accomplishes marketing and sales 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. • Achieves marketing and sales operational objectives by contributing marketing and sales information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. • Meets marketing and sales financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. • Determines annual and gross-profit plans by forecasting and developing annual sales quotas for regions; projecting expected sales volume and profit for existing and new products; analyzing trends and results; establishing pricing strategies; recommending selling prices; monitoring costs, competition, supply, and demand. • Accomplishes marketing and sales objectives by planning, developing, implementing, and evaluating advertising, merchandising, and trade promotion programs; developing field sales action plans. • Identifies marketing opportunities by identifying consumer requirements; defining a market, competitor's share, and competitor's strengths and weaknesses; forecasting projected business; establishing targeted market share. • Improves product marketability and profitability by researching, identifying, and capitalizing on market opportunities; improving product packaging; coordinating new product development. • Sustains rapport with key accounts by making periodic visits; exploring specific needs; anticipating new opportunities. • Provides information by collecting, analyzing, and summarizing data and trends. • Protects organization's value by keeping information confidential. • Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations. • Accomplishes marketing and organization mission by completing related results as needed
Key Responsibilities: • Coordinate with Architects for design and layout of Food and Beverage outlets of upcoming casino’s in Suriname, Guyana (South America) and Bulgaria. Also part of project team renovating Wyndham Garden hotel and Mirage casino in Suriname, South America. • Manage all Food and Beverage and day-to-day operations within budgeted guidelines and to the highest standards. • Also, responsible for the hotel operations of the company like handling reservation (Bookin.com, Expedia, Telephonic and Walk-Ins), Housekeeping standards of the hotels. • Conduct Banquet events for 250 to 500 pax. • Preserve excellent levels of internal and external customer service. • Design exceptional menus, promotional flags for the casino as well as hotels. • Identify customers’ needs and respond proactively to all of their concerns. Monitor all guest complains and proactively train the team to handle. • Recruiting, training and appraising talented personnel. • Establish targets, KRAs, schedules, policies, and procedures. • Provide a two-way communication and nurture an ownership environment with emphasis on motivation and teamwork. • Comply with all health and safety regulations. Organize firefighting and medical training classes at regular intervals. • Report to the Director regarding sales results and productivity. • Cost control and expense management.
Key Responsibilities: • Manage all restaurants (All day dining, specialty restaurant, bar, live poolside restaurant) and banquets day-to-day operations within budgeted guidelines and to the highest standards. • To sales calls for promoting restaurants and banquets (cater for 50 to 250 pax). • Preserve excellent levels of internal and external customer service. • Design the restaurant menus, bar menus, monthly promotional menus, and flags. • Identify customers’ needs and respond proactively to all of their concerns. Monitor all guest complains and proactively train the team to handle. • Recruiting, training and appraising talented personnel. • Establish targets, KRAs, schedules, policiesWalk-Insand procedures. • Report to General Manager regarding sales results and productivity. • Cost control and expense management of food and beverage department.
Topics include Front office, Food and Beverage Service, Food Production, Housekeeping, Accounting, Business Management, French language, Facility Management, and tourism.
1 language
English
Professional working
Nationalities
Indian
7 skills
1 information shared
Bacardi Legacy Competition 2013
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