Ajay Kumar
Summary
Seeking assignments in Operations Management, F&B operations, and Facilities Management with a reputed organization in the hospitality and service industry.
15 + years of rich cross cultural hospitality experience Resourceful Event Manager known for high productivity and efficient task completion. Specialize in strategic planning, vendor relations, and budget management to deliver memorable events. Excel in communication, teamwork, and problem-solving to ensure seamless event execution.
Overview
20
20
years of professional experience
Work History
Event Manager
Sodexo
Noida
07.2023 - Current
- Company Overview: French Food Services and Facilities Management Company.
- Ensured compliance with health, safety, and legal regulations, minimizing risk and liability for all events.
- Analyzed event performance data to report ROI and effectiveness to senior management.
- Followed local regulations for events and obtained necessary permits.
- Served as primary contact person responsible for responding to inquiries about events.
- Managed safe and smooth food delivery at banquets, conferences and social events.
- Managed budgets, optimizing expenses to deliver high-quality events under financial constraints.
- Created program activities, agendas and budgets based on client requirements.
- Maintained relationships with existing partners while cultivating new ones.
- Resolved any issues that arose during the course of an event in a timely manner.
Assistant Restaurant Manager
Radisson Blu Kaushambi
Ghaziabad
08.2022 - 06.2023
- Interviewed and hired new workers offering great personalities, fantastic restaurant experience and desire to work hard.
- Stayed abreast of federal, state and local regulations and upheld strict food safety standards.
- Monitored customer service standards and took corrective action when needed.
- Promoted special events or discounts to increase sales volume.
- Reviewed employee performance data regularly to identify areas needing improvement.
- Prepared monthly financial reports for upper management review.
- Calculated inventory and ordered appropriate supplies to meet expected demands.
- Maintained entire look of restaurant, keeping it clean and inviting at all times.
- Coordinated catering services for special occasions or corporate events.
- Took immediate responsibility for issues and found effective solutions for swift resolution.
- Planned menus, adjusted prices, monitored food quality, and portion sizes.
- Performed regular maintenance checks on kitchen equipment.
Assistant Banquet Manager
Seven Seas Hotel
Rohini
05.2022 - 07.2022
- Managed a team of banquet servers, assigning tasks and monitoring performance for quality service.
- Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Maintained a professional atmosphere throughout each event.
- Developed highly effective wait staff and kitchen personnel through continuous mentoring and consistent training sessions.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Developed and maintained positive relationships with vendors and suppliers for event needs.
- Supervised setup and breakdown of tables, chairs, linens, glassware, china, audio-visual equipment and other items needed for each event.
- Oversaw daily operations of the banquet department including inventory control and ordering of supplies.
- Organized catering menus within budget requirements while meeting client expectations.
- Inspected dining and serving areas for cleanliness and proper setup.
Outlet Manager
Diner's Club House
Bhalaswa Golf Course
02.2022 - 04.2022
- Recruited, hired and trained new employees in accordance with company policies and procedures.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Directed and supervised employees engaged in sales, inventory-taking, reconciling cash receipts and performing services for customers.
- Formed and sustained strategic relationships with clients.
- Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
- Studied advertising, sales promotions and display plans to successfully market merchandise.
- Prepared staff work schedules and assigned team members to specific duties.
- Designed plans to improve quality, process efficiency and cost control.
Owner
Mother's Kitchen
06.2020 - 01.2022
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Conducted system analysis and testing to identify and resolve technical issues or inefficiencies.
- Recognized by management for providing exceptional customer service.
- Identified needs of customers promptly and efficiently.
- Completed routine maintenance and repair.
- Managed household errands and other essential duties.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Achieved cost-savings by developing functional solutions to problems.
- Managed inventory and supplies to ensure materials were available when needed.
- Analyzed financial reports to identify areas of improvement or cost savings opportunities.
- Collaborated with chefs on new recipes, flavors and presentations for dishes served in the restaurant.
- Maintained up-to-date knowledge of industry trends and best practices.
- Delegated work to staff, setting priorities and goals.
- Resolved problems or concerns to satisfaction of involved parties.
Team Leader in Banquets
Shangri-la's Eros Hotel
New Delhi
07.2011 - 03.2020
Team Leader in All Day Dining
Shangri-la's Eros Hotel
New Delhi
10.2008 - 06.2011
Service Associate in All Day Dining
Shangri-la's Eros Hotel
New Delhi
10.2005 - 09.2008
Flight Coordinator
Oberoi Flight Services
05.2005 - 09.2005
Education
Bachelor's - Hotel Management
Institute Of Hotel Management
Gurdaspur01.2005
intermediate - commerce
01.2000
Skills
- Food & Beverage Management
- Quality Compliance
- Client Serving
- Business Development
- People Management
- Training & Development
- Customer Satisfaction
- Service Quality
- Policy Strategizing
- Teamwork
- Operations Management
- Facilities Management
- Housekeeping Management
- Hygiene Standards
- Infection Prevention
Career Precise
- Assistant Hospitality Manager, Sodexo, Sonipat, 07/01/23, 09/30/23
- Assistant Restaurant Manager, Radisson Blu Kaushambi, Ghaziabad, 08/01/22, 06/30/23
- Banquet Executive, Seven Seas Hotel, Rohini, 05/01/22, 07/31/22
- Outlet Manager, Diner's Club House, Bhalaswa Golf Course, 02/01/22, 04/30/22
- Owner, Mother's Kitchen, 06/01/20, 01/31/22
- Team Leader in Banquets, Shangri-la's Eros Hotel, New Delhi, 07/01/11, 03/31/20
- Team Leader in All Day Dining, Shangri-la's Eros Hotel, New Delhi, 10/01/08, 06/30/11
- Service Associate in All Day Dining, Shangri-la's Eros Hotel, New Delhi, 10/01/05, 09/30/08
- Flight Coordinator, Oberoi Flight Services, 05/01/05, 09/30/05
Core Competences
- Overseeing all aspects of People management including duty roster and monitoring of leaves.
- Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food and beverages.
- Responsible for training all junior level staff and ensuring departmental Standard Operating Procedure.
Client Servicing
- Ensuring customer satisfaction by achieving delivery of service quality norms.
- Strategizing policies & procedures in the operating systems to achieve greater customer delight.
Man Management Training Development
- Imparting appropriate In-house training on Service Excellence and Teamwork and support service staff.
- Organizing and conducting practical and theoretical training programs to enhance skills and motivational levels.
- Handling shift operations entailing preparing shift rosters, reallocation of manpower in case of absenteeism & meeting workforce requirements.
Operations Management
Handling the operations and rendering appropriate hospitality solutions to guests, welcoming the guests to the hotel.
Accomplishments
- Distinction of being a team member of F&B task force in setting up different Food & Beverage Outlets.
- Attended successfully a training workshop based on supervisory Excellence 'SUPEX' designed by Shangri-La International Management Ltd. (SLIM).
- Completed a training module on Food safety management system called SFSMS, scoring 96% marks in the Food & Beverage division.
Facilities Management
- Managing all aspects of facilities management & maintenance including housekeeping and engineering.
- Supervising maintenance of high standards of housekeeping, ensuring highest standards of hygiene and cleanliness including Infection Prevention through Shangri-La Food Safety Management System called SFSMS.
Career Features
- Golf Club, Oversee the daily operations of the club for efficient operations., Establish operational strategies to meet quality and customer service standards., Develop marketing strategies to improve sales and profitability.
- Banquets, Handled the operation of Banquets as Supervisor level with the strength of 12 team members and Annual Revenue Turnover - Rs. 30 crores., Monitoring the overall operations and management of the Banquet., Successfully handling day to day functioning of Banquet in regards to staffing, customer services and product quality.
- Café Uno, Handled the operation of Café Uno (24 hour culinary retreat, contemporary interiors and alfresco sitting) as Supervisor level., Enhanced Hot and Cold Buffets, which is very popular with the corporate of the city, and Annual Revenue Turnover - Rs. 5 crores, with the strength of 32 team members.
Previous Assignments
- Shangri-la Eros Hotel, New Delhi, Service Associate, 10/01/05, 09/30/08
- Shangri-la Eros Hotel, New Delhi, Team Leader, 10/01/08, 03/31/20
- Diner's Club, Outlet Manager, 02/01/22, 04/30/22
- Seven Seas Hotel, F & B Executive, 05/01/22, 07/31/22
- Radisson Blu Kaushambi, Assistant Manager Banquets, 08/01/22, 06/30/23
- Sodexo (French food services and facilities management company), Assistant Hospitality Manager, 07/01/23, 09/30/23
Professional Enhancement Initiatives
Shangri La Customer Care Trainings - Shang Care I & Shang Care II
Key Operations
- Food & Beverage Management
- Quality Compliance
- Client Serving
- Business Development
- People Management
Personal Information
- Total Experience: 15+ years of rich cross cultural hospitality experience
- Date of Birth: 04/05/83
- Marital Status: Married
Timeline
Event Manager
Sodexo
07.2023 - Current
Assistant Restaurant Manager
Radisson Blu Kaushambi
08.2022 - 06.2023
Assistant Banquet Manager
Seven Seas Hotel
05.2022 - 07.2022
Outlet Manager
Diner's Club House
02.2022 - 04.2022
Owner
Mother's Kitchen
06.2020 - 01.2022
Team Leader in Banquets
Shangri-la's Eros Hotel
07.2011 - 03.2020
Team Leader in All Day Dining
Shangri-la's Eros Hotel
10.2008 - 06.2011
Service Associate in All Day Dining
Shangri-la's Eros Hotel
10.2005 - 09.2008
Flight Coordinator
Oberoi Flight Services
05.2005 - 09.2005
Bachelor's - Hotel Management
Institute Of Hotel Management
intermediate - commerce
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