Prakash Kuttan

Permanent Address: 9thCross, Gandhipuram, Whitefield, Bengaluru, P.O.Box 560066, Karnataka.

Mobile: +974 70365652 (Working now in Qatar)INDIA : +91 9535252011 Email: ckprakash4@yahoo.com & ckprakash4@gmail.com

Covering LetterI am writing to express my interest in applying for “BAR & RESTAURANT-MANAGER” for your organisation. You will find my resume included with this letter.As you will see from my attached resume, my skills and experience match the position you are filling.Of particular relevance is my 18 years’ experience working in Five Star Hotels and Stand-Alone Restaurant, U will find my training certificates from leading Hotels in India and U.A.E. & Qatar,I am aware of the excellent reputation of your establishment and it would be an honour to be part of such a well-respected team. I am looking forward to hear from you, and having the opportunity to meet with you to discuss how I can enhance your organization.

Personal ParticularsDate of Birth: 20th-August-1978Nationality: IndianGender: MaleMarital Status: MarriedTotal Experience: 18 Years - (9yrs.’ in INDIA and 7 yrs.’ in U.A.E & Presently working in Qatar for 1 year 1 month) 16 years in Restaurant & Bar, 2 years in “Night Audit F&B Ops”,

Educational Background (Higher Secondary) – St- Thomas School White Field in the year 1995 Provisional National Apprenticeship Certificate for F&B Service in the year 1999 to 2001

Achievements

Best Employee of the Quarter 2001 in Food & Beverage Scared Hospitality Co.Pvt.Ltd, INDIA

Best Employee of the year 2001 to 2002 in Food & Beverage Scared Hospitality Co.Pvt.Ltd, INDIA

Best Runner -up of the year 2006 in Food & Beverage Royal Mirage, DUBAI. Best Employee of the Year 2007 in Food & Beverage (Barman) Royal Mirage, DUBAI. WSET Level I Foundation in Wines in the year 2006 Royal Mirage, DUBAI. WSET Level 2 Intermediate in Wines in the year 2008 Royal Mirage, DUBAI. Appointed as the Departmental Trainer for the outlet (The Edge - Atlantis The Palm,

DUBAI)

Training Experience Bar Masters Academy (19th, 20th & 21st of September-2013) IBD-(The Institute of Brewing & Distilling) (12th & 13th of August-2013) Fraud Risk Management Seminar (14th-June-2012) Train The Trainer-(Department (Outlet) Trainer) (March-2009) TUV NORD-Middle East - Basic Food Hygiene Awareness’ (15th-April-2009). WSET-Intermediate Level 02 (23rd–May–2008) – (Result 82 Marks) Habanos Orientation & Training Program (26th-June-2007) TSA-Suggestive Sales (25th–June-2007) Jameson Whisky Training (14th-June-2007) Chivas Whisky Training (13th-March-2007) WSET-Foundation Level 01, (15th–August-2006) – (Result 96 Marks) JohnsonDiversey Achievement Award (29th-August-2006) Delivering On Our Promise I & II ( 2005 & 2007) First Aid Training Standard Of Performances Fire Prevention & Fire Fighting (28th,29th,30th-October-2004)

Employment and Department History

Gokulam Park**** Horizon Manor**** (Doha) QATAR

Position Title: Assistant F&B ManagerIndustry: Hotel / HospitalityDuration: 10/10/2015 – Till DateDuties and Responsibilities: 

Achievement of budgeted food sales, beverage sales labor costs and profitability. Timely analysis of Food & Beverage Prices in relation to competition. Participation and input towards F&B Marketing activities. Preparation of Sales Promotions & Mailings. Competitive analysis every six months by calling competition and gathering data such

as banquet kits, room rental rates, etc. Telemarketing to previous clients to inquire about possible future bookings. Development and maintenance of F&B department control procedures. Handle all Food & Beverage inquiries and ensure timely follow up on the same business

day.

To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

Supervision of daily paper flow including Proposals, and Event Function & Entertainment Contracts.

Maintenance of Hotel credit policies. Directly responsible for large function billings and overseeing medium/small function

billings with particular regard to accuracy and timeliness (48 hours) Gather for large events; oversee for medium/small events, guaranteed attendance

numbers. They are required 3 business days in advance of functions. Completion of monthly forecast. To assist in menu planning and pricing. Supervision of staff monthly payroll input. Participation in Manager on Duty shifts as required. & all other duties as directed by the

General Manager or Assistant General Manager. Overseeing bar inventory for functions, including opening and closing inventories,

accurate bar summaries and cash deposit of the function,. Overseeing the maintenance of bar control policies. Assuring the completion of weekly schedule and shift duties with Hotel Staff &

Outsource Staff,a). Maintaining a labour cost below the maximum of 15%. b). Assuring adequate and consistent 

Overseeing all F&B Outlets Complete the monthly inventory Like: Bar Inventory & Monthly CCG Inventory.

Assuring the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.

Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.

Ensuring that services meet customer specifications. Working with the Executive Chef, Director of F&B and Restaurant Manage to ensure all

arrangements and details are dealt with. Establishing a rapport with groups to ensure guest satisfaction and repeat business. Ensuring a professional attitude and proper business attire when on property, ready to

meet or service a client at any time. Ensuring the Quality of Food & Beverage services meet the higher standards, with

Timely monitoring the SOP of the Department Meeting with convenors and confirming proper set-up of Function Room at time of

Function while on duty. Staff training and development. with staff annual activities and motivational

encouragement activities,

(Pre-Opening Team) “The Biere Street” the new Microbrewery Bar & Kitchen White field, (Bangalore), INDIA. 2nd Unit of “The Biere Club” Lavelle Road

Position Title: Assistant Manager F&BIndustry: Restaurant/Microbrewery/Banquets/HospitalityDuration: 01/04/2013 – 30/09/15Duties and Responsibilities: 

Undertaking over all operations in 153 Biere Street, Prepared ‘SOP’ for the 5 new pre-opening outlets within the Restaurant (The Biere Club,

Mustard & Cress, Pizza & Grill, Everything stops for a Tea & Banquets) Food and Beverage Service Techniques and Job Knowledge Training for all the F&B Staff

(total F&B TM strength 100)

Prepared F&B Booklet and Induction manuals for Pre Opening Restaurant. Prepared Food Specification & Beverage Specification manuals. Prepared training manuals and undertaking training programs for the employee in all

F&B Sector. Assisting General Manager in interviewing & hiring new Team Members. Follow up of overall snag list of work to be done for the new project Operating system> (POS) IDS,

Atlantis The Palm***** (Dubai) U.A.E. (New Department in Cost Audit - F&B Night Operations Audit Team)

Position Title: Officer Audit - Assistant Manager Category (21 Restaurant & Bar’s F&B Night Operations Audit) – 2.2 years’ experience Industry: Hotel / HospitalityDuration: 28/08/2010 – 24/10/2012.Duties and Responsibilities: 

Operating system> (POS)-MICROS, (software)- Oracle People Soft Alert Heads of Department on slow moving goods and goods nearing expiry dates

Ensure wastage is limited and product ordering is altered accordingly. Maintain a minimum level of goods in the outlet to established stock par. Follow up on any anomalies or missing checks with the outlet Supervisors Work with the food and beverage outlet teams on continuous improvement of the item

transaction processes. Table v/s Micros Audit in 21 F&B Outlets, Inventory reconciliation for certain F&B Outlets which was allocated to me, (Spot

Checks, & Month End Inventory reconciliation report), Menu Checking (Menu v/s Micros pricing), Auditing Night F&B Operations of certain F&B Outlets which was allocated to me,

(KOT/BOT Checking, KOT raised v/s the table seated (Checking the QTY served matches the KOT punched BEV&FOOD, Cash Audit)

Nasimi’ Friday Party Opening and Closing beverage stock Inventory and Inventory reconciliation report

Nasimi’ SanDance Opening and Closing beverage stock Inventory and Inventory reconciliation report

Auditing the restaurant in the Night if found any irregularities in the operations and any unauthorized Food/ALC consumption, we report to the Outlet Manager and Cost Audit Manager.

Bev Recipe checking if found any alteration with the same inform the Cost Audit Manager

(Hotel Pre-Opening Team) Atlantis The Palm***** (Dubai) U.A.E.

Position Title: Bar Team Leader. (The Edge Restaurant – Pre opening Team) - 2 years’ experienceIndustry: Hotel / HospitalityDuration: 28/08/2008 – 28/08/2010.Duties and Responsibilities: 

To ensures that all colleagues activities adhere to and support the Atlantis Quality Standards applies creative solutions and purposes ideas to grow develop and improve the business. 

Achieves sales and profit targets and enhances the margins through effective stock management and minimizing controllable costs 

Conducts regular team briefings and meetings  Ensures that an effective link is maintained between kitchen and service areas  Manages the level, consistency and quality of table and/or counter service of all menu

items  Ensures that all outlet processes adhere to all food hygiene regulations and procedures  Consistency monitors of food and beverages being served and service quality,

escalating any major problems/complaints to Senior Management  Actively promotes the use of up selling techniques within outlet to exceed guest

expectations and increase revenue  Provides specialist advice to customers and colleagues on food and beverages  Monitors all aspects of food and beverage quality and hygiene and takes immediate

corrective action when required  Actively seeks and reviews customer feedback in regard to food quality, service and

overall satisfaction and takes appropriate and timely action  Takes full responsibility of the outlet in the absence of Restaurant Manager

One and Only Royal Mirage Beach Resort and Spa***** (Dubai) U.A.E. The Leading Small Hotels of the World

Position Title: Junior bar Captain. (Roof Top Bar & Nina - Fusion Restaurant) – 3.2 years’ experienceIndustry: Hotel / HospitalityDuration: 09/06/2005 – 23/08/2008.Duties and Responsibilities: 

Support the Outlet Manager and Asst. Outlet Manager: To manage all operational aspects of a specific outlet, especially the bar To develop performance management of colleagues To optimize profit and increase sales To supervise scheduled shifts To ensure guest satisfaction To supervise all operational issues ensuring SOPs are met and value is added to the

F&B Objectives To train and Develop team members To strengthen guest relations and increase guest loyalty To support the Outlet Manager and Asst. Outlet Manager, the following main duties and

responsibilities are essential: To satisfy all guests needs in the respective outlet To increase team members’ production and motivation

The Leela Palace Kempinski Hotel***** (Bangalore), INDIA ..

Position Title: Bar Tender. (Library bar) - 3 years’ experienceIndustry: Hotel / HospitalityDuration: 16/03/2002 – 30/05/2005Duties and Responsibilities: 

Inspecting the restaurant area to ensure that tables have been reset properly; all tables, chairs and under table areas have been cleaned after clearing; and all supplies have been replenished.

Maintaining all serving stations in excellent condition. Taking guests' food and drink orders according to operational standards, ensuring

accuracy of items ordered and guest preferences when communicated, and up selling whenever possible.

Delivering orders promptly from the kitchen or bar and observing the proper ordering procedures.

Picking up orders promptly and inspecting all items before serving, for appearance, temperature and correctness.

Assisting in clearing tables as necessary. Coordinating and cooperating with all the restaurant and kitchen staff. Resetting the restaurant and back area as per restaurant standards. Bar Inventory, Manage the Bar and make Creativity Drinks and Classic Cocktails as per the standards,

The Central Park*** (Bangalore), INDIA.

Position Title: Waiter (Room Service, Orange County, & Pinch of Jazz) - 3 years’ experienceIndustry: Hotel / HospitalityDuration: 23/09/1999 to 10/03/2002

Duties and Responsibilities: 

Perform all necessary tasks to service food & beverage according to the standard of performance manual of the hotel 

Acquire in depth knowledge of the food & beverage menu of the assigned outlet in order to assist and provide advice to guests 

Practice good customer relations and attend to customer complaints and queries satisfactorily 

Ensure the Outlet is set-up for service and supervise for a smooth operation  Direct and supervise the service team to ensure that all duties are performed as per

standards  Ensure that all employees have received adequate training to perform their duties  Ensure proper organization, planning and control of supplies and maintain concise

record of all beverage stock in order to ensure that the required is available  Ensure minimum wastage, breakage and spoilage 

Actively use up selling techniques bye exceeding guest expectations and to increase revenue.

Key Skills Committed to providing excellent quality service. Learn quickly, and able to work under pressure. Provide excellent service and develop rapport with guests. Proven commitment to team building, demonstrated by the ability to lead and motivate

staff to perform at top efficiency levels. Reputation for being motivated, dedicated and dependable in all areas of employment. Strongly developed management, supervisory and training skills. Results-oriented, self-starter with experience in restaurant management.

Competencies Enthusiastic    Responsible Excellent Communication Skills Positive Attitude Proactive Team Oriented

Languages Known English, Hindi, Malayalam, Kannada, Tamil, Telugu

Passport DetailsPassport Name: Prakash Chemmappilly KuttanPassport Number: M6028172Issue Date: 09/02/2015Expiry Date: 08/02/2025

DeclarationI, Prakash C.K hereby declare that the information given above is true to the best of my Knowledge.Please feel free to contact me at any time. Thank you for taking the time to review my résumé. Present Address: Al Salata-Doha-Po Box: 23489. QATAR. Thank You,

With Warm Regards

Yours Sincerely

Prakash C.K 25/12/2016