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More than 13 years Plus experience in the Hospitality industry. Extensive experience in planning, supervising and managing the entire operations including resource planning, procurement and maintenance of inventory levels for smooth functioning of the outlet.
Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce running costs of the units. A consistent performer with a proven track record of increasing revenues and streamlining workflow.
Deft at maintaining customer & employee satisfaction. Excellent written, communication, inter personal and problem solving skills with the ability to work in multi-cultural environment.
Operation Manager -Banquet & Events
Hotel The Grand - New Delhi, IndiaF&B serviceMarch 2015 - Now · 3 years and 11 months
Accomplishes restaurant 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 restaurant operational objectives by contributing 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 restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions. Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus. Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation. Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission. Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges. Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant. Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways. Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations. Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
Assistant Outlet Manager
Hotel The Lalit - New Delhi, IndiaF&B serviceAugust 2010 - March 2015 · 4 years and 8 months
•Worked in various food & beverage outlets (Banquet, Restaurants & In room dining ) .
Hotel Le Meridien Mina Seyahi Beach Resort & Marina - Dubai, United Arab EmiratesF&B serviceJuly 2008 - April 2010 · 1 year and 10 months
Orchid Hospitality Group - Dubai, United Arab EmiratesF&B serviceJune 2006 - July 2008 · 2 years and 2 months
• Guest Service Attendant / Bar Tender
Hotel Taj Palace - New Delhi, IndiaF&B serviceMarch 2003 - October 2006 · 3 years and 9 months
DBRA University Agra (India) - New Delhi, IndiaJuly 2003 - May 2006
B.B.A. from DBRA University Agra (India) 2003 to 2006
HindiNative or fluent100%
- Bar Managment
- Business plan
- Complaints Handling
- Costomer service
- Food and Beverage
- Food and Hygiene
- Food Costing
- Guest oriented
- Guest satisfaction
- Problem solving
- Sales and promotion
- Team Building Skills