Sunil Anand

• Managing Baluchi Restaurant as a successful independent profit centre.
• Organized special events in restaurant, including receptions, promotions and corporate luncheons.
• Developed, implemented and managed business plans to promote profitable food and beverage sales.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
• Assisting wine sommelier and responsible for upkeep of wine cellar in all outlets.
• Handling and organizing all beverage training in Hotel.
• Oversaw all aspects of business operations including cost control, sales forecasting and growth objectives.
• Fostered a team atmosphere through coaching, training, communication and motivation.
• Assisting Food & Beverage Manager in contracts of 3rd party tie up like RWI, BNI, CherishX, ODM

• Handled 24/7 Restaurant as Restaurant Manager

• Successfully handled Polo Lounge bar and Sidewalk as outlet in charge.
• Managed In Room Dining as outlet in charge. Responsible for the performance of outlet in terms of customer online survey, Mystery audit and Revenue.
• Assisting the Outlet Manager – La piazza & The China Kitchen in managing the assigned outlet.
• Resolved client problems and requests with goal of providing 100% client satisfaction. Earned valuable repeat and referral business based on excellent customer relations.
• Practiced careful management and handling of stock to minimized waste and increase profits.
• Responsible for best score in surprise audit by outsource company.
• Continually improved client-relation skills, resulting in the ability to provide individual clients with appropriate suggestions and recommendations.
• Responsible for all operational tasks- Menu engineering, Competition analysis, Attendance rectification, developing new samples, Maintenance of snag.
• Maintaining the Month end reports- GM report, Brunch cover report, Peg board,Hysat explanation, micros keys report.

• Built strong relationships with customers through positive attitude and attentive response.
• Monitored adherence to corporate policies, procedures, and standards
• Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
• Effectively scheduled and distributed work assignments in alignment with operational and customer needs.
• Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
• Coordinated promotion of special menu items, motivating wait staff to increase sale of new specials and bundles.

• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Upsold drink specialty items, wine selections and desserts to increase overall sales and exceed targets.

• Maintained and replenished Mini bar and raised the bill as per the consumptions.
• Maintained high standards of quality, hygiene, health and safety in the assigned outlet.
• Handled and delivered guest orders while maintained all the standard of services.
• Maintained the Blue book, Mini bar reports, Breakage report and linen report.