saroj_CV
- 1. Saroj Kumar Panda +917774016262; sarojdec11@hotmail.com HOSPITALITY MANAGEMENT PROFESSIONALHOSPITALITY MANAGEMENT PROFESSIONAL Seeking challenging assignments across the Industry PROFILE Competent, diligent & extremely efficient hospitality professional with over 9years of rich experience in managing the entire gamut of operations and functions related to Hotel Industry with an extensive experience in Operations, Management and Relationship Management Strong background in operations, food and beverage management, public relations, business development, infrastructure and training, to general administration, human resource management and customer relations, currently spearheading as Restaurant Manager with Cinema Social Demonstrated capabilities in evolving innovative sales and promotional strategies, training and development, and team management An unwavering commitment to customer service, with the ability to ensure high quality and timely expedition of customer requests, build productive relationships, resolve complex issues and win customer loyalty KEY COMPETENCIESKEY COMPETENCIES Hospitality F & B General Administration Coordination Skills Manpower Management Resource Management Facilities Management Operations Relationship Management Vendor Management Accounts Management PROFESSIONAL EXPERIENCE Cinema Social (Hyderabad) Consultancy Restaurant Manager Since March201 to july 2016 Planning & conceptualizing various strategies to achieve business goals aimed towards the growth in business volumes as well as profitability while analyzing cost effectiveness and competitors strategies and proceeding Rationalizing the manpower at all levels while obtaining optimal balance between top & bottom line performance Managing the team for better performance and efficiency while providing regular training sessions to the new incumbents in voice and accent as well as updating the existing ones Responsible for daily operations in the dining room, supervising all of the dining room crew, maintaining cleanness of the restaurant, correcting table settings, maintaining a high service standard, taking an active part in the personnel training program, ensuring that the cleaning schedule is followed by the personnel Manage all catered events. Work with clients to arrange and follow through on all catering details and ensured all special requests are met. Assist on all direct set up for events Share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high Supervise the handling, storage, and security of all catering service equipment. See that all scheduled functions take place on the time and according to plan
- 2. Provide on floor and also wine training to new people. Maintain Quality, Service and cleanliness in restaurant at all time as per company standards Supervision of day-to-day accounting needs like petty cash, daily reports, stocktaking, and taking inventory. WORK ACTIVITIES Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages. Resolve customer complaints about food quality or service. Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records. Monitor actions of staff and customers to ensure that health and safety standards and liquor regulations are obeyed. Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records. May use computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks. Check quality of deliveries of fresh food and baked goods. Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items. Arrange for maintenance and repair of equipment and other services. 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. Recruit, hire, and oversee training for staff. Schedule work hours for servers and kitchen staff. Monitor food preparation and methods. GENERAL ACTIVITIES Identify and estimate quantities of foods, beverages, and supplies to be ordered. Maintain relationships with customers and staff. Update and use job-related knowledge. Schedule staff work hours and activities. Evaluate health and safety practices against standards. Organize, plan, and prioritize. Make decisions and solve problems concerning menus and staff. Judge the quality of food, preparation, and job applicants. Process and analyze information when scheduling and budgeting.. Record information about inventory and health practices. Handle food, utensils, and bookkeeping materials. Monitor food preparation and cleaning methods. Implement ideas or products.
- 3. Get information from customers, employees, and inventory records. Inspect equipment and food deliveries. Monitor and oversee purchases, menus, staff, and payroll. Guide, direct, and train staff. Coordinate the work and activities of staff. Perform administrative activities such as scheduling, budgeting, and payroll. Communicate with customers, sales reps, and suppliers. COMPUTER SKILLS Applications: MS Office (Word, Excel, PowerPoint), Internet Surfing etc. INDUSTRAL TRAINING JAYPEE PALACE HOTEL&CONVENTION CENTER (AGRA) Trainee 6 Months OCCUPATION ACHIVEMENT: Hotel New Leaf (Pune) Oct2014-Feb2016 Asst.Restaurant Manager MAHAKALI HOSPIITALITY PVT. LTD (Delhi) Jun2011-Aug2014 Asst.Restaurant Manager ORIENTAL CUISINSE PVT.LTD. (Pune) Oct 2008_May2011 SR.Captain GOLDEN PALMS HOTEL SPA (Bangalore) Feb 2007 - Oct 2008 Bar tander EDUCATIONAL CREDENTIALS Hospitality Management (INDO AMERICAN HOTEL MANAGEMENT ACADEMY) (2003to2006) 12th from science Orissa. 10th from higher secondary school Orissa Date of Birth15th July, 1985 Pan Card no.AYXPP5130H References I hereby declare that the information provided above is true to the best of my knowledge Saroj kumar panda