A 30 year old male have done my 15 year of education with title of Advance Diploma in Hospitality Management along with American Certification in F&B with majors of F&B Management, Menu Planning, Development, Design, Costing.
An ambitious result oriented Performer with Leadership skills who can lead, develop and motivate his team.
Skills like People Management, Conflict Resolution Management, Risk Management, Sales Management are God Gifted which are utilized sincerely since 2009.
Vast, versatile and healthy eleven year experience in Hospitality industry but never been bound by conventional standards,
In my eleven years Professional journey, I been part of Training and Development department, Event Management department, Operations, sales, Academic institution, business development and General management.
Manage whole operations of cafe and work on marketing strategies to upscale business
Establishes restaurant business plan by surveying restaurant demand conferring with people in the community identifying and evaluating competitors preparing financial, marketing, and sales projections, analyses, and estimates.
Meets restaurant financial objectives by developing financing establishing banking relationships preparing strategic and annual forecasts and budgets analyzing variances initiating corrective actions establishing and monitoring financial controls developing and implementing strategies to increase average meal checks.
Attracts patrons by developing and implementing marketing, advertising, public and community relations programs evaluating program results identifying and tracking changing demands.
Controls purchases and inventory by meeting with account manager negotiating prices and contracts developing preferred supplier lists reviewing and evaluating usage reports analyzing variances taking corrective actions.
Maintains operations by preparing policies and standard operating procedures implementing production, productivity, quality, and patron-service standards determining and implementing system improvements.
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings initiating improvements building relationships with preferred patrons.
Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff communicating job expectations planning, monitoring, appraising, and reviewing job contributions planning and reviewing compensation actions enforcing policies and procedures.
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures complying with health and legal regulations maintaining security systems.
Maintains professional and technical knowledge by tracking emergin
Supervise students of AHTMP. (American Hospitality and Tourism Management Program)
Allotment and assignments of topic.
Helpful for data collection and analysis.
Train them for preparing final submissions and presentation
Liaise with future managers to determine training needs and schedule training sessions
Design effective training programs
Select and bookvenues
Conduct seminars, workshops, individual training sessions etc.
Prepare educational material such as module summaries, videos etc.
Support and mentor new trainees
Keep attendance and other records
Manage training budgets
Conduct evaluations to identify areas of improvement
Monitor trainees performance and response to training
Fostered students commitment to lifelong learning by connecting course materials to broader themes and current events.
Demonstrated a continued commitment to undergraduate teaching through full participation in the college community.
Developed and delivered engaging lectures to undergraduate and graduate students.
Planned, evaluated and revised course content and course materials.
Supervised and evaluated students' laboratory work.
Guided students in using technology to support educational research.
Advised and mentored undergraduate students placed on academic probation.
Monitored students academic progress and referred students who were struggling to campus resources.
Pointed students to relevant information about academic and personal support services available at the college.
Convened and led a multi-discipline committee to address sustainability in college operat
Plan programmes and menus.
Overseeing the management of visitors' accommodation and travel arrangements.
Selecting speakers and briefing them on the day.
Advising on and coordinating audiovisual services.
Liaising with suppliers such as florists and catering.
Working on the design of programmes and promotional materials.
Arranging security and advising on health and safety.
Preparing and managing budgets.
Maintaining a working relationship with vendors and venues.
Understanding the complex needs of different events, and diverse clients.
Planning event aspects, such as venue, seating, dining, and guest list.
Ability to delegate event planning tasks to other staff members where necessary.
Strong knowledge of venues and vendor offerings while taking clients on tours of venue possibilities.
Coordinating event entertainment, including music, performers, and guest speakers.
Attentive to the value of staying under budget while planning event specifications.
Issuing invoices and collecting payments in a timely manner, and creating comprehensive and readable financial reports.
Managing and overseeing events on the day of, including problem-solving, welcoming guests, directing event set-up, communicating with staff, and organizing vendors, and managing take-down.
Communicating with marketing team to create effective advertisements for each event.
Anticipating and planning for possible different scenarios.
Creating sales opportunities for future events during client liaisons and during events.
Holding this crucial position, I was an important source of revenue for the company undertaking the supervision, logistics
and execution of hosting events, such as weddings, reunions, meetings, and dinners for businesses and organizations.
Oversee all aspects of a banquet or event, including set-up, menu selection and food preparation, serving,
Hire, train, coach, discipline and review banquet staff for performance and improvements in quality &
Conduct tours, host food tastings and network to sell their location to prospective clients and quickly solve
problems that arise during an event.
Organizing the smooth presentation of staff, food and facilities for events held in a banquet-type
Establishment of, and the smooth, efficient, ongoing service of all banquet and meeting functions.
Continuous upgrade and upkeep of all buffet presentations to effectively merchandise product. Plan
Banquet expenses in detail to correspond with budget.
Oversees management, budget, and operation of the food service outlet, catering services, and kitchen,
and maintains liaison with sales department to ensure maximum profitability
Supervised and evaluated students' Training work.
Guide students in using technology to support educational research.
Provide coaching students on public speaking and presentation skills
Providing support to the Manager, I was required to develop strong knowledge of service standards, and different service
types as well as acquire knowledge of food and beverage preparation techniques, health department rules and
regulations, liquor laws and regulations.
Perform the functions based on the contract guarantee established by the Manager consisting of all
requirements and up to the satisfaction of the customers.
Control, supervise and act as the leader to the army of waiters, housemen, stewards and cooksin a smooth
running machine to tackle a meal, whether it's a luncheon for 30 or a dinner for 1000.
Interact with and organize departments all over the hotel - culinary, convention services, stewarding,
catering, sales, housekeeping, engineering and rooms and bring all of those depts. together to produce
Handle all emergencies moving from one disaster to another and handle it all with ease and professionalism
to ensure that the event goes off as smoothly as possible and that hundreds - or thousands - of people
leave the function pleased with the food and service.