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" Attitude+ , Adaptable , Achievable ."
"Well, I'm currently event service manager at Hyatt Regency Dubai Creek Heights, Where I handle Banqueting operations & Overlook all-day dining restaurant. Previously worked in Sheraton, Park Inn and Cruise lines at a different level of my career.
Event Service Manager
Hyatt Regency Dubai Creek Heights - Dubai, United Arab EmiratesOtherSeptember 2017 - Now · 1 year and 5 months
Hyatt Regency Dubai Creek Heights - Dubai, United Arab EmiratesOtherJanuary 2015 - Now · 4 years and 1 month
Assistant Banquet Manager
Hyatt Regency Chennai - Chennai, IndiaF&B serviceMay 2012 - December 2014 · 2 years and 8 months
*Achievement of budgeted food sales, beverage sales, and labor costs. *Achieve maximum profitability and overall success by controlling costs and quality of service. *Participation and input towards F & B Marketing activities. *Control of Banquet china, cutlery, glassware, linen and equipment. *Completion of function delivery sheets in an accurate and timely fashion. *Help in preparation of forecast and actual budget function sheets. *Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input. *Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service. *To supervise and co-ordinate daily operation of meeting/banquet set-ups and service. *Completion of Banquet Bar Requisitions. *Maintaining the Hotel Bar control policies and completion of necessary forms. *Following of proper purchasing and requisitioning procedures. *Maintain records for inventory, labor cost, food cost etc. *Follow-up each function by completing a Function Critique and submit to the Sales & Food and Beverage Manager. *Attendance and participation of weekly F & B meeting and Department Head meeting. *To assist in menu planning and pricing. *Development and maintenance of all department control procedures. *Development and maintenance of department manual. *Supervision of weekly payroll input. *Provides function employee list and hours for gratuities distribution. *Provides labor costing information for Function Statements. *Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service *Supervision of Banquet Bar Requisitions.16.Responsible for Hotel Bar control policies and completion of necessary forms. *Following of proper purchasing and requisitioning procedures. *Maintain records for inventory, labor cost, food cost etc. *Be available to Hotel Staff at all times by pager. *Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation. *Ensuring that services meet customer specifications. *Quality of meeting room set-up. *Liaise on an on-going basis with the Food and Beverage Manager to ensure all client needs and requirements will be met. *Work with the Chef and Head Server to ensure all arrangements and details are dealt with. *Greet the customer upon arrival. *Provide quick service for last minute changes. *Check Food & Beverage or coffee Break schedule if applicable. *Dealing with customer complaints. *Staff attitude and appearance. *Teamwork/Relations with co-workers and management. *Staff is properly trained. *Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met. *Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc. *Participation towards overall Hotel Maintenance and cleanliness. *Effective communication skills. *Staff training and development. *Department meeting being held monthly. *Personal development and growth. *Discipline of Personnel when required.
Team Leader Banquet
Hyatt Regency Chennai - Chennai, IndiaF&B serviceOctober 2010 - April 2012 · 1 year and 7 months
*Supervising the daily operations of the banquets team to ensure compliance with the banquet event orders, *safety regulations, and procedures and to ensure an optimal level of service, quality, and hospitality *Working closely with the culinary, catering and event service management teams to ensure the flow of service *Maintaining service standards while overseeing captains, service staff, and the housemen *Hiring and training banquet staff to serve at various scheduled events *Overseeing compliance with health and safety standards *Resolving any guest problems and/or concerns *Supervising the set up of function rooms to include placement of *linens, silver, china, and glassware according to *event order specifications *Inspecting function rooms and equipment prior to the functions for *cleanliness, proper inventory and set up *Assigning and coordinating all schedules for the banquet team Monitoring and reviewing labor reports
The park pod - Chennai, IndiaF&B serviceMay 2009 - August 2010 · 1 year and 4 months
*Italia restaurant pre-opening team member *Contributing creative inputs in the areas of menu Planning, food costing, staffing, new recipes to add value in operations of F&B dept.
Asst.Bar Team Leader
ocean village cruise - Southampton, United KingdomF&B serviceAugust 2008 - December 2008 · 5 months
*Ensure all venues open on time and that they are ready for business. * Ensure excellent front of house service, allocate and support staff throughout the shift to maintain the speed of service and cleanliness of venue. * Keep staff busy and productive at all times. * Ensure staff meets the standards of the bars, addressing and correcting bad practice where need be. * Maintain back of house and cellars to a high standard. *Liaise on shift with Head Chef to resolve problems and ensure great service
Park sheraton chennai - Chennai, IndiaF&B serviceMarch 2006 - July 2008 · 2 years and 6 months
*Planning drink menus and informing customers about new beverages and specials. *Selecting and mixing ingredients, garnishing glasses, and serving beverages to customers. *Checking identification to ensure customers are the legal age to purchase alcohol. *Taking inventory and ordering supplies to ensure bar and tables are well-stocked. *Adhering to all food safety and quality regulations. *Handling cash, credit, and debit card transactions, ensuring charges are accurate and returning correct change to patrons, balancing the cash register. *Maintaining a clean work and dining area by removing trash, cleaning tables, and washing glasses, utensils, and equipment. *Developing new cocktail recipes.
Radha Regent - Chennai, IndiaF&B serviceJuly 2005 - February 2006 · 8 months
The basic level started my career.
Bsc - Hotel management & Catering technology
Tamilnadu open University - Chennai, IndiaJune 2010 - July 2011
Upgraded Hotel management diploma to Degree
Diploma in Hotel management & Catering technology
EMPEE Institute of Hotel Management and Catering Technology - Arumbakkam, Chennai, IndiaApril 2002 - May 2005
TamilNative or fluent100%
- Basic wine
- Casual Dining
- Catering Management
- Inventory control
- Managing a team
- man power
- Planning menu
- P&L Management
- social network