SUMEET SAURAV

SUMEET SAURAV

F&B Executive at Courtyad by Marriott(Marriott Group)
Lives in Bhopal, India
over 6 months ago

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Courtyard by Marriott(Marriott Group) Bhopal M.P., India

F&B Executive Feb, 05 2018 to till date

Duties and Responsibilities:
Responsibilities includes mainting the restaurant, revenue, profitability and quality goals. you will ensure efficient and quality goals. You will ensure efficient restaurants operations as well as maintain high productions, products, quality & customer service standards

 Coordinate daily front of the house and back of house restaurant operations.
 Deliver superior service & maximize customer satisfaction
 Respond efficiently & accurately to customer complaints
 Regularly review product quality & research new vendors.
 Organize & Supervise Shifts
 Appraise Staff performance and provide feedback to improve productivity.
 Estimate future needs for goods kitchen utensils & cleaning products
 Manage Restaurants good image & suggest ways to improve it.
 Control operational coasts and identify measures to cut waste.
 Created detailed reports on weekly, monthly & annual reviews & expenses
 Promote the brand in the local community though word of mouth and restaurant events
 Train new and current employees on proper customer service practice.


ST. Regis Sadiyaat Island Resorts & Spa (Marriott) Abu Dhabi, UAE


F&B Waiter November 21, 2014– December 30, 2017

Duties and Responsibilities:

 Maintain a high customer service focus by approaching any job with the customer always in mind
 Delivering high-value services to upscale customers for exalting their satisfaction level
 Interacting with the guests for quick resolution of their problems and providing high quality services to achieve customer delight
 Handle guest complaints and maintain good public relations
 To maintain a high team focus by showing co-operation and support to achieve the goals of the organization
 Managing the operations according to the standard operating procedures of the organization
 To control the usage of food and beverage equipment and items
 Supervise and coordinate assigned shift; pre meal meeting conducted with the staff daily
 Handle all inventories directly involved with the operations
 Facilitate weekly training of the staff to maintain a good service standards
 Communicating with the kitchen staff to ensure efficient food service
 Ability to create a great atmosphere and be an inspirational host
 To maintains the sequence of service and the communication (colleagues and guest) as per SOP.
 Any new experience on the floor (could be good/bad) should be informed to the captain
 Before service starts, he must check the side station has adequate crockery, cutlery, glassware, silverware, sauces, accompaniments, linens, chairs, tables (wobbling).
 Taking orders from the guests and serve them food within the specified time.
 Inform the section captain in case of any untoward incidents in his section, which cannot be handled by me.
 Always feel to grow with the company’s growth and make my personal & professional life successful.
 Responsible for the order taken and placed to the guests.
 Maintain the Brands standard service.
 Briefing to the junior staff working at restaurant.
 Ensure the proper order delivered to the Tables
 Ensure proper handover for the next shift to do the work smoothly.
 Maintain par stock.
 Implementation of SOP’s

RADISSON BLU GRT Chennai (carlson Rezidor group) Chennai, India

Senior waiter APRIL 17, 2013 – SEP. 01, 2014

Duties and Responsibilities:

 Maintain a high customer service focus by approaching any job with the customer always in mind
 Delivering high-value services to upscale customers for exalting their satisfaction level
 Interacting with the guests for quick resolution of their problems and providing high quality services to achieve customer delight
 Handle guest complaints and maintain good public relations
 To maintain a high team focus by showing co-operation and support to achieve the goals of the organization
 Managing the operations according to the standard operating procedures of the organization
 To control the usage of food and beverage equipment and items
 Supervise and coordinate assigned shift; pre meal meeting conducted with the staff daily
 Handle all inventories directly involved with the operations
 Facilitate weekly training of the staff to maintain a good service standards
 Communicating with the kitchen staff to ensure efficient food service
 Ability to create a great atmosphere and be an inspirational host
 To maintains the sequence of service and the communication (colleagues and guest) as per SOP.
 Any new experience on the floor (could be good/bad) should be informed to the captain
 Before service starts, he must check the side station has adequate crockery, cutlery, glassware, silverware, sauces, accompaniments, linens, chairs, tables (wobbling).
 Taking orders from the guests and serve them food within the specified time.
 Inform the section captain in case of any untoward incidents in his section, which cannot be handled by me.
 Always feel to grow with the company’s growth and make my personal & professional life successful.
 Responsible for the order taken and placed to the guests.
 Maintain the Brands standard service.


Pride Chennai ( pride Group of Hotel) Chennai, India

Senior waiter Feb 21, 2012 – April 14, 2013

Roles & Responsibilities:
 To greet & seats guest before serving them
 To offer beverages & appetizer menu to the guest. then places the order of drinks & appetizer
 Taking & delivering food orders. discuss the daily special dish as well as the restaurant regular menu
 After the meal has been delivered, to pay the attention to the needs of table. Refilling the water glass & offer them required items or accompaniment at the time of need.
 To offer the finger balls & take dessert order
 To give check to the guest when they ask.
 To set the pick up counter with all misaplan before lunch, dinner & breakfast.

Ramada Plaza JHV Varanasi ( Wyndham Group Of Hotels) Varanasi,india

Assistant waiter Nov 16, 2010 –Jan 10, 2012
Roles & Responsibilities:
 To greet & seats guest before serving them
 To offer beverages & appetizer menu to the guest. then places the order of drinks & appetizer
 Taking & delivering food orders. discuss the daily special dish as well as the restaurant regular menu

 After the meal has been delivered, to pay the attention to the needs of table. Refilling the water glass & offer them required items or accompaniment at the time of need.
 To offer the finger balls & take dessert order
 To give check to the guest when they ask.
 To set the pick up counter with all misaplan before lunch, dinner & breakfast.
 To check all side boards in the restaurant with all service gears & cutleries. along with the accompaniments
 TO do the proper set up in the restaurant after completing of dinner, breakfast & lunch.
 To check all the plates & cutleries before taking to the restaurant.
 To do the set up of buffet for lunch ,dinner & breakfast
 Make the total sales reports of all the outlets in hotel at the end of shift

Rajshahi palace (Indore) INDORE , INDIA

Trainee Captain DEC 12.2009- April 13.2010

 Monitoring and Ensuring F&b service operations are running smoothly.
 Organizing Duty roaster Of Service Staff.
 Cost-control ,Inventory ,Training Maintaining.
 Sop For Quality.
 Should Able To Introduce Innovative Ideas For Generating Target Sales.
 Guest Interaction ,Menu Planning , Addressing Guest Requirement &Reaching To Them.

Experience

  • F&B Executive

    Courtyad by Marriott(Marriott Group) - Bhopal, India

    F&B service
    February 2018 - Now · 11 months

  • Waiter

    ST. Regis Sadiyaat Island Resorts & Spa (Marriott) - Abu Dhabi, United Arab Emirates

    F&B service
    November 2014 - December 2017 · 3 years and 2 months

  • Senior Waiter

    RADISSON BLU GRT Chennai (carlson Rezidor group) - Chennai, India

    F&B service
    April 2013 - September 2014 · 1 year and 6 months

  • Senior Waiter

    Pride Chennai ( pride Group of Hotel) - Chennai, India

    F&B service
    February 2012 - April 2013 · 1 year and 3 months

Education

  • Bachelor of Hotel management

    International Institute of Advanced Studies(IIas)Kolkata, India - Kolkata, India

    May 2006 - June 2009

    Bachelor of Hotel management from International Institute of Advanced Studies(IIas)Kolkata, India. june.2006-June.2009, BSCTHM

Languages

  • Hindi
    Native or fluent
    100%
  • English
    Native or fluent
    100%
  • Arabic
    Professional working
    60%

Skills

  •  Ability to deal calmly with challenging situatio
  • An eye for detail and an ability to drive consis
  •  Excellent communication and strong customer serv
  • Experience of managing people and driving business
  •  Relevant knowledge of food and beverage
  •  Strong motivational and influential people skill
Following
Jumeirah at Saadiyat Island Resort
Saadiyat Island, Abu Dhabi, United Arab Emirates
Private Villa Dubai (Grosvenor House)
Dubai, United Arab Emirates
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