pushpendra Singh CV

Pushpendra kumar singh

OBJECTIVE

To build a career in hospitality industry by which my friends, family and my seniors would be proud of my achievements.

POST APPLYING FOR

RESTAURANT MANAGER

WORK EXPERIENCE

AS A FOOD & BEVERAGE MANAGER A T M A N T R A R ES T A UR A N T I N U G A N D A , K A M PA L A (MAY 2015 TO TILL DATE)

Responsible for the day to day operation of the food & beverage deparment and all his sections, aboard the ship according to company´s instructions as directed by the Restaurant Directors.

Follow up on company´s policies, rules, regulations and procedures. Responsible for the standards of service delivered to the guests in the bars, dining

rooms, buffets and all other food & beverage outlets by F&B employees. He has to ensure the quality of services in accordance with the company standard.

Ensure that all the F&B sections are organized, performed their duties and maintain their areas and equipment in a manner in compliance with the company policy and instructions as directed by the Restaurant Director.

Approves all F&B requisitions so as to ensure that they are prepared properly and placed in a proper and timely manner in compliance with company´s instructions.

Ensure that all F&B areas are received and inspected in a timely manner and are in compliance with company´s standards by checking for quality.

Communication address: Plot 8, kintu Road, P.O box 8263, Kampala, UgandaPermanent address: sector 3/E, Quarter no.389, Near Mahila College, Bokaro Steel City, Jharkhand, India.

E-Mail: [email protected]. No. + 256 753588237

mailto:[email protected]


A S A R ES T A UR A N T M A N A G ER A T M A N T R A R ES T A UR A N T I N U G A N D A , K A M PA L A (MAY 2014 TO MAY 2015)

Responsible For Day to Day Operation of Restaurant. Report to F&B Manager. Prepare Duty Roaster for Staff members. Keep all records and reports up to date. Monitor all occupied tables in Restaurant. Take Briefing and debriefing, Staff Motivation, staff training. Supervise the kitchen Pick up Counter. Supervise food preparation, checking the quality and size of the servings. Make sure that kitchen and dining areas are cleaned according to standards. Monitor the actions of staff and Guests to be sure that safety standards and

liquor laws are obeyed. Change menu items select or create new recipes, consider what items have been

popular in the past, and what foods on hand must be used. Schedule staff work hours, making sure that peak dining hours are covered. Valuate the success of new dishes and remove them from the menu if they are

not profitable. Resolve Guest’s complaints about food quality or service. Direct cleaning of dining areas to maintain sanitation standards. Maintain budget and employee records. Monitor inventory of Restaurant. Total receipts and balance against sales, deposit receipts, and lock facility at end of

day. Select or create successful menu items based on many considerations, and assign

prices based on cost analysis. Schedule work hours for servers and Monitor food preparation and methods. Identify and estimate quantities of beverages to be ordered. Maintain relationships with Guests and staff Team members. Make decisions and solve problems concerning menus and staff. Get Feedback from Guests for their meal. Manage all F&B and day-to-day operations within budgeted guidelines and to the

highest standards Preserve excellent levels of internal and external customer service Design exceptional menus, purchase goods and continuously make necessary

improvements Identify customers needs and respond proactively to all of their -concerns Lead F&B team by attracting, recruiting, training and appraising talented personnel





AS A CATERING ASSISTANT AT VIVANTA BY TAJ, BLUE DIAMOND, PUNE (JUNE 2012 TO MAY 2014)

RESPONSIBILITIES

Training for all supervisors with our brand standard. Responsible to do market survey within the city. Taking care for manpower planning. Use to organize different - different festive functions with good rates after doing

market survey. Responsible to take care of all guests in our coffee shop which consist of 84 covers,

regarding complains or complements which is 24*7 Restaurant with 20 man powers. Responsible for banquets bar. Responsible for newly opened restaurant called GRILLED @11.

ACHIVEMENTS

Selected for executive of the month October 2012. Selected for Idea Champ for the month of November 2012. Got 100% score in mystery Audit for my Restaurant.

AS A FOOD AND BEVERAGE SUPERVISOR AT “UMAID BHAWAN PALACE”, JODHPUR (MARCH 2011 TO JUNE 2012)

RESPONSIBILITIES

Requisition: To follow up the requisition of store items issued for the outlet and coordinate with purchase department and supplier.

In charge of Pool bar which consist of 45 covers. Customer delight: Ensuring guest satisfaction in bar as well as restaurants. Inventory: Responsible for smooth Bar and current asset inventory. Monitor the daily number of covers and the average check of the restaurant, by

generating daily sales reports and maintaining sales book for the outlets. Responsible for making monthly performance report for the outlet. Working as a cashier in bar as well as restaurant. Responsible for menu maintenance and menu planning with the help of the chef. Giving training to team as per our brand standard. Preparing duty roster for the staff. Responsible for C.C.G inventory with coordination with kitchen stewarding

manager. Taking briefing for the team. Making monthly training schedule in Coordinating with learning and

development department. Active team member of HACCP, JOHNSON DIVERSEY committee.





ACHIVEMENTS

Taking care of Indian Restaurant and Bar. Successfully completed ” SUPERVISION IN HOSPITALITY INDUSTRY” from

“AMERICIAN HOTEL AND LOADING EDUCATIONAL INSTITUTE” for which I received a appreciation letter from Ms.Jyoti Narang (chief operating officer of Taj Hotels, Luxury Division )

Successfully completed “LEADERSHIP BEHAVIOR PROGRAMME” and “HEALTH AND SAFETY PROGRAMME” conducted by Taj.

Gone for 20 days cross explorer training for Taj Mahal Palace, Mumbai. Gone for 12 days cross explorer training for Taj Mahal Palace, Delhi. Gone for 10 days cross explorer training for Taj Lake palace, Udaipur. Started displaying of Tea in breakfast to increase sale. Started a symbol in food menu which indicate the organic and wellness items. Introduced check lists in department for every process. Selected as the IDEA CHAMP for the month of February for making new way of

tag making and new way of keeping the liquors. Responsible for evening coordination meeting with other departments. Got an opportunity to handle delegations and weddings such as

Yuvraj of jodhpur weddingGoa guttka weddingVirtuoso Group chairman visitMadona’s India visit

AS A ASSOCIATE AT “UMAID BHAWAN PALACE”, JODHPUR (JANUARY 2008 TO MARCH 2011)

RESPONSIBILITIES

Responsible for coordinating with different major departments like Front Office, Housekeeping and kitchen for smooth service.

Responsible for maintaining bar as well restaurant par stock. Responsible for maintaining the menus of Restaurants, Bar as well as Pool Bar. Keeping the track of resident and nonresident covers on daily basis. Keep a periodical check over the expiry of the products. Responsible for taking the daily reservation, blocking the tables and taking

preferences of the guests. To ensure that special offers and promotions are communicated correctly to all the

customers. Providing exclusive and personalized services to guests. Responsible for training of several teas and coffees and its services.




Pushpendra kumar singhACHIVEMENTS

Represented Umaid Bhawan Palace as a captain in cricket and volleyball team. Got best performance certificate in making a big wedding event successful. Awarded as ‘Employee of the Month’, for the month of March 2010 and May

2010. Received the ‘Most Wine up Selling Award’ for the year 2009. Cross Exposure Training at Taj mahal and palace tower in the bar RICKS. Got twice 100% score in RICHEY mystery audit in bar. Cross Exposure Training at Rambagh Palace, Jaipur organized by Sopexa the

French wine company. Attended ten days basic wine sommelier classes by famous wine sommelier Mr.

Maganadeep Singh. Attended seven days basic bartending classes on sprit with famous bartender Mr.

Yangdup lama.

EDUCATION

B.sc HMCT from IHRM, Kolkata, 2006-2008. Completed SSC and HSC from CBSE Board in 2003 and 2005 respectively.

INTERESTS

Music, Travelling and Playing Cricket.

PERSONAL INFORMATION

Father name : Mr. Jogendra Singh Date of Birth : 26 September 1985 Sex : Male Marital Status : Married Language : English, Hindi. Height : 180. Cm Weight : 75 Kg Blood Group : AB+




Documents

pushpendra Singh CV