Vijay Jadhav

• Directed daily operations of food and beverage service to enhance guest satisfaction.
• Trained and mentored staff on service standards and operational procedures.
• Collaborated with culinary team to develop menu offerings that align with customer preferences.
• Analyzed financial reports to identify cost-saving opportunities and improve profitability.
• Established supplier relationships to negotiate contracts and ensure quality product sourcing.
• Coordinated special events, ensuring seamless execution and exceptional guest experiences across services.
• Maximized employee retention by creating a supportive work environment focused on teamwork and professional growth opportunities.
• Evaluated customer feedback data to identify areas for improvement in product offerings or service delivery methods.
• Collaborated with chefs to develop innovative menus that catered to diverse clientele tastes and preferences.
• Implemented quality control measures to maintain high standards of food preparation and presentation.
• Motivated staff to perform at peak efficiency and quality.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.

• Company Overview: Hotel Dreamland A property with 2 multicuisin vegetarian Restaurant (Indian, Italian) and 105 well equipped rooms, 2 banquet hall plus 2 open Garden for Marriage function.

Core Responsibilities.

Oversee Daily Operations:

Manage the day-to-day flow of food and beverage services, ensuring smooth operations for restaurants, bars, and catering

Develop Menus:Collaborate with chefs to design innovative menus that cater to customer preferences and seasonal trends, while managing food costs.

Manage Inventory:Oversee the purchasing, receiving, storage, and monitoring of food and beverage supplies to prevent shortages and minimize waste.

Recruit and Train Staff:Hire, train, and supervise food and beverage staff, including waitstaff, bartenders, and kitchen

personnel.

Scheduling: Create staff schedules to ensure adequate coverage.

For all shifts and services.

Financial Reporting: Analyze financial reports and provide regular updates to management on sales performance

Negotiate with Suppliers:Establish strong relationships with food and beverage vendors and negotiate favorable pricing for products and services.productivity.

Maintain Quality Standards:Uphold high standards for food and beverage quality, from sourcing to preparation and presentation.

Customer Service:Ensure excellent customer service, handling complaints professionally and working to create a positive and memorable guest experience.

updates to management on sales performance and productivity.

• Company Overview: A 4 Star Resort 15 Acres property with 62 rooms, multicuisine veg, non veg. restaurant also 4 A/C Banquet Hall and 5 open Garden lawn for marriage and big function with capacity of 50 to 2000 guests

Core Responsibilities

Staff & Training

• Recruit and Train Staff:Hire, train, and supervise food and beverage staff, including waitstaff, bartenders, and kitchen personnel.
• Scheduling:Create staff schedules to ensure adequate coverage for all shifts and services.

Financial Management

• Financial Reporting:Analyze financial reports and provide regular updates to management on sales performance and productivity.
• Negotiate with Suppliers:Establish strong relationships with food and beverage vendors and negotiate favorable pricing for products and services.

Quality & Compliance

• Maintain Quality Standards:Uphold high standards for food and beverage quality, from sourcing to preparation and presentation.
• Customer Service:Ensure excellent customer service, handling complaints professionally and working to create a positive and memorable guest experience.

Operational Management

• Oversee Daily Operations:Manage the day-to-day flow of food and beverage services, ensuring smooth operations for restaurants, bars, and catering.
• Develop Menus:Collaborate with chefs to design innovative menus that cater to customer preferences and seasonal trends, while managing food costs.
• Manage Inventory:Oversee the purchasing, receiving, storage, and monitoring of food and beverage supplies to prevent shortages and minimize waste.

Core Responsibilities

• Manage the day-to-day flow of food and beverage services, ensuring smooth operations for restaurants, bars, and catering.
• Collaborate with chefs to design innovative menus that cater to customer preferences and seasonal trends, while managing food costs.
• Oversee the purchasing, receiving, storage, and monitoring of food and beverage supplies to prevent shortages and minimize waste.
• Uphold high standards for food and beverage quality, from sourcing to preparation and presentation.
• Ensure excellent customer service, handling complaints professionally and working to create a positive and memorable guest experience.
• Analyze financial reports and provide regular updates to management on sales performance and productivity.
• Trained new staff on service procedures and customer engagement techniques to enhance team performance.
• Coordinated with kitchen staff to ensure timely delivery of orders during peak hours, improving service efficiency.
• Contributed to higher sales by upselling menu items and promoting daily specials to guests.
• Collaborated with kitchen staff to ensure timely delivery of orders, resulting in positive guest experiences.
• Promoted a positive work environment through clear communication, teamwork, and mutual respect among colleagues.