LALIT KUMAR Mobile: +91-8010807080 E-Mail: lalitkumar7080@gmail.com

To attain & contribute towards the success of an organization in Hospitality Industry through a leadership role in Business Development & Operations Management.

AN OVERVIEW

Offering more than 16 years of rich experience in Hospitality Operations encompassing:

- Business Planning - F&B Operations - Business Development - Quality Management - Process Improvement -

Budgetary Control - General Administration - People Management - Training and Development - Opening New Outlet - Procurement of item & Equipment - Menu Planning

Presently leading as a General Manager in Giovanni Food Company Pvt Ltd in Greater Kailash Part-2, New Delhi-48 from April 18, 2013 to till date, Successfully Managing “ Artusi Ristorante E Bar” at Greater Kailash part-2. This year we have received best Italian Restaurant by timecity,Best Restaurant by Tripadvisor,Top chef by gourmet club in 2015 and 2016.

Job Profile Responsible for all day to day operations of restaurant Managed front house/ back house

operations for high Quality restaurant. Maintain open communication and close working relationship with the owner of the

restaurant. Brainstorm ideas and promotions to generate and elevate sales. Handled weekly inventory and vendor relations to ensure timely and cost efficient

purchasing of food, beverage, liquor, and small wares. Create and follow up on performance evaluations to increase productivity and reduction of

turn over. Responsible for all liquor and beer ordering for restaurant. Held weekly Management meetings to maintain open communication with management

team. Developed and rolled out new menu incorporating more cost effective menu items to

increase overall revenue. Initiated program that standardized employee training and led to increase in customer

satisfaction. Reduced and controlled expenses by managing vendor pricing and in depth product price

analysis. Worked with Nirula’s hotel Noida and fast food Chain as Deputy General Manager (Operation- Franchisee’s) from November 12, 2012 to April 17,2013.

Job Profile Ensure that all employees are trained for their positions to maximize service, production

and Efficiency Conduct employee performance evaluations as prescribed, control staffing. Maximize profits and control costs.

Manage property operations on a daily basis to assure optimum performance and continual improvement in guest service, employee professionalism and performance, sales/marketing, property appearance, and profit.

Direct and coordinate the food & beverage operations. Ensure the property is well maintained and that all mechanical equipment is in good

working order. Responsible for the preparation of property budget and forecasts. Ensure a better relation with Company and Franchisee. Responsible for 18 franchises outlet for their sale, operation, Marketing and Menu

merchandising.

Assistant Professor (Food & Beverage Service Dep’t.) in I.H.M.Meerut (U.P.) from July 26, 2010 to November 09, 2012.

Job Profile Conducting practical training session to student for Food & Beverage Service everyday as

per industry needs. Conducted the subject lectures regularly, keeping an eye on the understanding of the

students. Carried out practical sessions with live role-plays to make the students understand the real

time situations in hospitality industry. Thorough understanding of the subject with ability to convey the same to the students. Carried out debate sessions in regular classes to help students to understand the subject

better. Arranged expert meets for students on a periodic basis to create an interest about the

subject. Encouraged students to build committees among themselves. Posses’ knowledge about the internal administrative tasks that are performed within

institutions. Conducting lecture for NCHMCT (B.Sc. H.H.A), BHMCT (UPTU) to final year student.

OPERATION MANAGER “et al. THE LOUNGE", Rajouri Garden New Delhi from September 01, 2009 to June 30, 2010 .

Job Profile Conducted training sessions on regular basis as per the requirement of the outlet and

staff. Implemented new ideas for learning and development of staff to improve the operations. Designed basic training frame work and conducted Behavior training and sales training. Handled entire Operations; inclusive of formulating & implementing the department’s

Standard Operating Procedures. Ensuring high quality services to achieve customer delight by extensive interaction with

guest and quick resolution of problems. Managing all aspects of service management involving ambiance management, in-house

banqueting, outdoor catering, party service, etc. Coordinating with in-house and potential guests to understand their requirements and

customize the product and services accordingly. Planning and implementing infrastructure/facilities, renovation, development and

expansion in hotels/Restaurant. Developing / implementing procedures, control systems for maintaining customer

satisfaction and creating guest relation for better business. Involving in formulation of budgets and ensuring adherence to planned expenses

economically.

ASST. MANAGER (Operation) TOAST BAR & LOUNGE Rajouri Garden, New Delhi from February 02, 2008 to August 31, 2009

Job Profile Ensuring customer satisfaction by achieving delivery of service quality norms by

interacting with clients, handle guests’ requests & resolving complaints. Executing policies & procedures in the operating systems to achieve greater customer

delight. Conducting trainings & motivation programs to enhance the capability of the staff

members. Organizing training schedules related to F&B. Training and supervising the work of food & beverage department, kitchen and

subordinate staff. Safeguarding all food preparation employees by implementing training to increase their

knowledge about safety, sanitation, and accident prevention principles. Consulting with catering/ kitchen staff about food production aspects of special events

being planned. Proficient in leading dedicated teams for running successful business operations and

experience of developing procedures and service standards for business excellence. Executing planning for effective Marketing & sales promotions of the organizations. Planning & implementing infrastructure/facilities, renovation, development & expansion in

hotels. Sustaining profitable operations through focus on budget, cost analysis & cost

optimization.

ORGANIZATIONAL EXPERIENCE10, FEB’03 – 28, JAN’08 SR. CAPTAIN RPM BAR & LOUNGE (NEW DELHI)

10, NOV’00 – 15, JAN’03 CAPTAIN HOTEL SWOSTI (BHUBAESWER, ORISSA)

22, MAY’00 – 30, OCT’00 STEWARD T.G.I.FRIDAYS (NEW DELHI)

ACADEMIC/ PROFESSIONAL CREDENTIAL

Master in Hotel Management from Uttrakhand University-2014. Three years Diploma in Hotel management from National Council for Hotel Management

and Catering Technology from Pusa, New Delhi-2000. H.S.C from BIE Council Patna, Bihar.Accolades:Practical Performed in the HOLIDAY INN KRISHNA (Hyderabad,Andhra Pradesh Oct 98-Mar 99)

PERSONAL DETAILSDate of Birth : 14 July 1975 Father’s name: Shri Hari Narayan Ram Permanent Address : F-1979 Netaji Nagar, New Delhi-23Passport Details : B1056514, Valid till: Dec 2019 Marital Status: Married

Declaration:I hereby declare that the aforesaid information is true to the best of my knowledge and belief.

Place: New DelhiTuesday, May 02, 2023 LALIT KUMAR