Assistant Restaurant Manager or Food and Beverage Supervisor or

 

SANDIP KSHETTRY 92-16 34th Avenue Jackson Heights New York-11372 Home: 718-414-2771 E-mail Id: [email protected] [email protected] ****************************** Profile : Dedicated leader with strong work ethic and the ability to build l asting client relationships.Comfortable in fast-paced, high-stress situations re quiring attention to detail and follow through.. Experienced in F&B Operations m anagement, staffing and cost control. Demonstrated success in organizing tasks, increase efficiency, and obtaining maximum results from limited material and man power resources. Ability organizational to motivate personnel to high performance and excellence. Exceptional and planning skills, highlystandards adaptable, a nd enjoy new challenges. Professional Experience * New Kenilworth Hotel, INDIA 07/2007 - 02/2010 - Senior Captain for Multiple F&B Outlets * Successfully managed a family restaurant through quality food, exceptional ser vice and family value. Implement "checklist " for restaurant, coffee shop and ba r to be strictly followed by staff in a c consistent onsistent manner for smooth operation . Opening and closing checklist to be followed day-to-day for smooth operation . Ensure all staff are properly trained and have the tools and equipment needed to effectively carry out their job function. * Ensure all staff are properly trained and certified and have the tools and equ ipment needed to effectively carry out their job function. * Effectively lead and motivate employees through briefing and implementation of in-house training training resulting in increased productivity productivity levels and employee sati sfaction. * Ensure that all restaurant equipment is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant facilities are cleaned a nd properly stocked according to anticipated business volumes. * Identify, implement & monitor new standards to enable service excellence by di scussing with F&B Manager. Ensure all team members are enabled to deliver consis tently excellent , timely service with keen observation of small small details. * To ensure the restaurant menu, bar menu and environment is consistent with a " 5 star" establishment in order to meet & exceed guest expectations & maximise bu siness growth. Handle weekly inventory wine, liquor, beer. * Proactively monitor & respond to guest comments & feedback . Drive innovation, identify & resolve issues & challenge current procedures to ensure continuous i mprovement of service & operational standards * Manage appropriate stocking & usage of linen, glassware, china & silverware. E nsure all team members display excellence in personal grooming & hygiene. * Manage, implement & monitor an effective billing, cash management & tipping sy stem. Manage shift coverage, work load & resource distribution within team . Mon itor & evaluate team performance and informed F&B Manager. Raffles L'ermitage Beverly Hills Hotel , USA 09/2005 - 03/2007 Restaurant / In-room dining Manager * Successfully Successfully managed jaan restaurant( restaurant( AAA Four Four Diamond rated) through quality quality food, exceptional exceptional service. Implement "checklist "checklist " to be strictly followed in a consistent manner manner by staff staff for smooth operation. Opening Opening and closing checklist checklist for all food and beverage outlet to be f followed ollowed day-to-day for smooth operati on. Handle weekly inventory beverages, liquor, beer. * Ensure that at all restaurant facilities are cleaned and properly stocked acco rding to anticipated business volumes. * Effectively lead and motivate employees employees through briefing and implementation o

 

f in-house training , resulting in increased productivity levels and employee sa tisfaction. Performed facility maintenance; developed good customer relations; a nd made arrangements for special occasion activities. * Mentor, train & coach team members - includes day-day coaching & training. Man age shift coverage, work load & resource distribution within team . Monitor & ev aluate team performance and informed Food and Beverage Manager . * Train & monitor a policy & procedure manual . Ensure all Brand procedures & da y-day performance comply with legislative & hotel guidelines e.g. Health & safet y, food handling & hygiene legislation; good HK practice; F&B linen & uniform ca re. * Identify, implement & monitor new standards to enable service excellence . Ens ure all team members are enabled to deliver consistently excellent & timely serv ice . To manage, monitor & continually improve service & operational systems to enable seamless guest relations comply guidelines. * To ensure the restaurant menu,&bar menuwith and Hotel environment is consistent with a " 5 star 5 diamond" establishment in order to meet & exceed guest expectations & m aximize business growth. * Proactively monitor & respond to guest comments & feedback . Drive innovation, identify & resolve issues & challenge current procedures to ensure continuous i mprovement of service & operational standards. * Develop an effective system to ensure all Guest rooms are clear of trays, glas ses etc in order to facilitate a speedy room turnabout process & clean environme nt for guests. * By continuous monitoring monitoring ensure that staff must develop keen observation for small details during service operation and guest guest satisfaction. satisfaction. * Co-ordinate and execute ALIS, Fairmont Raffles Hotels and Resorts Internationa l Owners and Corporate Executive Officers strategic event. Co-ordinate world fam ous Bon-a-Petite celebrity Chef event in September 2006, with renowned guest che fs: Thomas Keller, Charlie Trotter, Todd English and Kat Cora. Co-ordinate Raffl es International Sales and Marketing Global Anniversary show. Hotel Warwick, Geneva, Switzerland 02/2005 - 06/2005 * Responsible for ensuring the flawless executive of serving procedures in forma l dining services. (Completed my 5 months internship during my session). * Undertook the project for flawless execution of hotel's restaurant and private dining operation. Follow the checklist for restaurant and private dining before operation starts. * Ensure that all restaurant equipment is in proper operational condition and is cleaned on a regular basis. * Ensure that all restaurant facilities are cleaned and properly stocked accor ding to anticipated business volume. ITC Hotel Sonar Bangla Sheraton & Towers 2003-2004 * GSVL position in the Food and Beverage service department. Rasoi Limited *

1999-2001 Worked as an "Office Assistant". (sales tax department).

Education PostGraduate Diploma in Hotel Operations Management 05 Swiss Hotel Management School (Switzerland) The Barclay Hotel Management College, Calcutta, India -2003

2004-20

2001

 

(Approved training centre of London College of Management) Bachelor Degree -1999

from Calcutta University, Calcutta, India

1994

Languages Fluent in English, Hindi and Bengali. Computer Skill Proficient in Microsoft Windows applications including Microsoft Office and Micr os system. References Available Upon Request