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CV publié parpawarsuren dansHôtellerie.

Desired position type: Temps-plein
Lieu : Bombay Maharashtra, Inde

pawarsuren@gmail.com
Tel:
+ 91 7738277799
Mobile:
+ 91 9920555619

Résumé

Party cruiser (TWC)-Mumbai June 2010 – Till date
Operation Manager

Key Responsibilities:
• Reported to the M.D
• Pre Opening Team of the Wedding Café as Operation Manager Sales and F&B.
• Successfully opened Wedding café & Lounge and Rooftop Sunset Venue.
• Budget planning.
• Outlet promotional activates like food festival bar festival etc.
• Vendor Tie-up, Market Tie-up, Liquor company Tie – up etc.
• Responsible for daily F&B operations while maintaining highest levels of quality in across the F&B Department, maintaining a high service standard
• Result oriented constant review of Revenue Management strategies
• Supervising day-to-day Operations at micro level, maintained daily checklists and executed the tasks assigned in accordance with Organizational standards
• Maintaining a highly Cost-effective model of Operations, with minimum pilferage and spoilages
• Acquiring & maintaining a proper Beverage stock while ordering, stocking, handling, and ensuring related costs are kept in check while managing Daily Food Wastage and Meal Consumption
• Preparing & maintaining regular silver reports pertaining to Budgeting & Food & beverage Costing etc
• Ensuring strict adherence to SOPs while dealing with Internal Audits.

________________________________________

SILVER SEA CRUISE – (U.S.A.). Aug 2005 – May 2010
Sr. Butler

Key Responsibilities:
• Responsible for daily F&B operations while maintaining highest levels of quality in across the Butler Department, maintaining a high service standard
• Re-Engineered Butler Service operations, Developed, implemented & evaluated Policies and Procedures.
• Butler Service Concept encompassed from Pre-arrival to Post Departure. Service provided on all guest Suite with international team Member
• Reported to the Room Division Manager.
• Assisted Housekeeping with various project to save cost and enhance levels of service with building high level of Synergy between the two Departments.
• Handling Guest Complaints and solving their problems
• Supervising day-to-day Operations at micro level, maintained daily checklists and executed the tasks assigned in accordance with Organizational standards
• Maintaining the relationship between Management , Butlers and all Crew
• Maintaining a highly Cost-effective model of Operations, with minimum pilferage and spoilages
• Supervising the daily checklists and follow-up records
• Training & developing Staff team for achieving
• Packing and unpacking service for the guest.
• Full escort service to guest.
• Ensuring strict adherence to SOPs while dealing with Internal Audits.

________________________________________

JUMEIRAH INTERNATIONAL-(DUBAI) March 2000 – AUG 2005

Team Leader –Guest Service -Madinath Jumeirah (Internal Promotion) (One Year)
Floor Butler – Bulter Service- Burj Al Arab Hotel (Internal Promotion) (one Year)
F&B Production Staff – Jumirah Beach Hotel (Three Years)

Key Responsibilities:
• Worked as floor Manager
• Managed F&B operations for Executive Lounge
• Provided high quality meals in the most cost efficient manner
• Ensured the implementation of the organization’s policies, manuals, procedures and instructions on all matters pertaining to food handling/ processing, sanitation, safety and environmental protection.
• Making Suite and Room Reservation for the guest.
• Allocating rooms and suites as per the booking.
• Training & developing Staff team for achieving
• Currency Exchange and handling cash.
• Attending guest calls and providing appropriate service requirements according to hotel and LHW standard.
• Making itinerary for the guest and Suggesting places to visit for the guest.

Formation

M.B.A.  (Hotel management and marketing management) – 2010

Apex Institute of Management -Nagpur

 

D.M.S. (Hospitality Management) – 2007

Apex Institute of Management –Nagpur

 

Sommelier (Foundation and Advance course) – 2009

United sommelier association –U.S.A.


H.S.C.-Mumbai 

Expérience

Party cruiser (TWC)-Mumbai                                                                                                                       June 2010 – Till date

Operation Manager

 

Key Responsibilities:

·         Reported to the M.D

·         Pre Opening Team of the Wedding Café as Operation Manager Sales and F&B.

·         Successfully opened Wedding café & Lounge and Rooftop Sunset Venue. 

·         Budget planning.

·         Outlet promotional activates like food festival bar festival etc.

·         Vendor Tie-up, Market Tie-up, Liquor company Tie – up etc.

·         Responsible for daily F&B operations while maintaining highest levels of quality in across the F&B Department, maintaining a high service standard

·         Result oriented constant review of Revenue Management strategies

·         Supervising day-to-day Operations at micro level, maintained daily checklists and executed the tasks assigned in accordance with Organizational standards

·         Maintaining a highly Cost-effective model of Operations, with minimum pilferage and spoilages

·         Acquiring & maintaining a proper Beverage stock while ordering, stocking, handling, and ensuring related costs are kept in check while managing Daily Food Wastage and Meal Consumption

·         Preparing & maintaining regular silver reports pertaining to Budgeting & Food & beverage Costing etc

·         Ensuring strict adherence to SOPs while dealing with Internal Audits.

 

---

 

 

 

SILVER SEA CRUISE – (U.S.A.).                                                                                                                        Aug 2005– May 2010

Sr. Butler

 

Key Responsibilities:

·         Responsible for daily F&B operations while maintaining highest levels of quality in across the Butler Department, maintaining a high service standard

·         Re-Engineered Butler Service operations, Developed, implemented & evaluated Policies and Procedures.

·         Butler Service Concept encompassed from Pre-arrival to Post Departure. Service provided on all guest Suite with international  team Member

·         Reported to the Room Division Manager.

·         Assisted Housekeeping with various project to save cost and enhance levels of service with building high level of Synergy between the two Departments.

·         Handling Guest Complaints and solving their problems

·         Supervising day-to-day Operations at micro level, maintained daily checklists and executed the tasks assigned in accordance with Organizational standards

·         Maintaining the relationship between Management , Butlers and all Crew

·         Maintaining a highly Cost-effective model of Operations, with minimum pilferage and spoilages

·         Supervising the daily checklists and follow-up records

·         Training & developing Staff team for achieving

·         Packing and unpacking service for the guest.

·         Full escort service to guest.

·         Ensuring strict adherence to SOPs while dealing with Internal Audits.

 

---

 

 

 

 

JUMEIRAH INTERNATIONAL-(DUBAI)                                                                                                        March 2000 – AUG 2005

Team Leader –Guest Service –Madinath Jumeirah (Internal Promotion) (One Year)
Floor Butler – Bulter Service- Burj Al Arab Hotel (Internal Promotion) (one Year)
F&B Production Staff              – Jumirah Beach Hotel  (Three Years)


Key Responsibilities:

·         Worked as floor Manager

·         Managed F&B operations for Executive Lounge

·         Provided high quality meals in the most cost efficient manner

·         Ensured the implementation of the organization’s policies, manuals, procedures and instructions on all matters pertaining to food handling/ processing, sanitation, safety and environmental protection.

·         Making Suite and Room Reservation for the guest.

·         Allocating rooms and suites as per the booking.

·         Training & developing Staff team for achieving

·         Currency Exchange and handling cash.

·         Attending guest calls and providing appropriate service requirements according to hotel and LHW standard.

·         Making itinerary for the guest and Suggesting places to visit for the guest. 

Compétences

  • Hospitality

Specialties

    honesty

Groupes & associations

    hotel

Langues parlées

    english, hindi

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