AKASH KUSHWAHA
KUMAR
Kanpur,Utter Pradesh
Summary
Well-connected Assistant Food & Beverage Manager with 11 years of experience raising alcohol spend per guest experience at high-end boutique restaurants. Expert leader in training bar and wait staff in quality beverage marketing techniques. Great knowledge of Mixologist and beverages.
Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
14
14
years of professional experience
2
2
Languages
Work History
ASSISTANT FOOD AND BEVERAGE MANAGER
SHERATON GRAND CHENNAI RESORT & SPA
Chennai
2023.01 - Current
- Managed bar and wait staff and directed hiring program.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Oversaw proper disposal of unused and tainted beverage stock, adhering to related health and safety guidelines.
- Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
RESTAURANTS & BEVERAGE MANAGER
SHERATON GRAND CHENNAI RESORT & SPA
Chennai
2021.10 - 2022.12
- Managed bar and wait staff and directed hiring program.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Managed all day-to-day operations within budgeted guidelines.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
- Orchestrated positive customer experiences by overseeing every area of operations.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Limited portion sizes and used garnishes to control food costs.
- Complied with health and safety regulations.
- Designed beverage menus.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Improved average wine and alcohol spend per guest through curation, service training, and hands-on hospitality.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Integrated service and team management strategies to boost business profits.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Purchased beverage stock and handled all inventory needs.
RESTAURANTS & BEVERAGE MANAGER
MARRIOTT HOTELS & RESORTS, INDORE
Indore
2019.09 - 2021.10
- Managed bar and wait staff and directed hiring program.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Managed all day-to-day operations within budgeted guidelines.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
- Limited portion sizes and used garnishes to control food costs.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Complied with health and safety regulations.
- Designed beverage menus.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Improved average wine and alcohol spend per guest through curation, service training, and hands-on hospitality.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
ASSISTANT RESTAURANT MANAGER
JW MARRIOTT KOLKATA
Kolkata
2018.01 - 2019.09
- Designed food & beverage menus.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Managed all day-to-day operations within budgeted guidelines.
- Maintained highest standards for beverage quality and service.
- Purchased beverage stock and handled all inventory needs.
- Integrated service and team management strategies to boost business profits.
- Managed bar and wait staff and directed hiring program.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Managing the city most affluent nightclub Gold with a focused business strategy. Structuring SOPs, organizing new hire and adhering to brand standards. Active marketing, value proposition and minimizing the influx of competition.
- Wine Ambassador for the hotel.
- JW Marriott Kolkata- Outlet In charge Gold Night Club & JW Lounge.
MIXOLOGIST
COCKTAILS & DREAMS
New Delhi
2015.01 - 2018.01
- Prepared classic, modern, and unique cocktails for each customer.
- Maintained quality of garnishes, juices, and other perishables by preparing new stock daily.
- Prepared custom drink orders by accurately measuring and mixing house ingredients.
- Assisted with inventorying beverage stock and bar supplies.
- Kept bar stocked with liquors, juices and garnishes for drinks.
- Created attractive bar displays by strategically arranging bottles and glasses.
- Tracked bar stock levels and promptly replenished low materials to prevent shortages.
- Developed creative bar menus and drink recipes by researching emerging industry trends.
- Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
- Built relationships with vendors to manage orders and negotiate costs.
- Used extensive knowledge of beer, wine and spirits to make informed recommendations to customers.
- Completed requisitions to maintain required stock par levels.
- Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
- Upheld strict regulations for safe alcohol service and food safety.
- Mixed unique and interesting cocktails for customers, including bar specials.
- Applied knowledge to create innovative cocktails, enhance flavor profiles and expertly pair food and drinks.
BARTENDER
COCKTAILS & DREAMS
New Delhi
2013.09 - 2014.12
- Developed specialty drinks to work with menu changes, sustaining customer interest and solid bar revenue.
- Managed bar at special events, leading team in providing coordinated service for weddings, business meetings and social gatherings.
- Implemented drink prep procedures, significantly reducing wasted stock.
- Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
- Followed strict recipes and drink measurements to minimize product used.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Served high customer volumes during special events, nights, and weekends.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Trained new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.
- Recruited and trained new bartenders and barbacks to help maintain talented team.
MANAGEMENT TRAINEE
STERLING HOLIDAY RESORT
Chennai
2012.07 - 2013.07
- Established open and professional relationships with team members which facilitated communication, quickly resolving issues, and conflicts.
- Assisted established management staff with operational oversight, business development, and process improvement strategies.
- Analyzed customer feedback to identify areas for improvement.
- Conducted regular inventory count to keep bar and drink supplies stocked, avoiding expensive rush orders.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Developed new signature cocktails to support bar marketing brand and increase profits.
- Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
- Explained daily specials and beverage promotions to exceed daily sales goals.
- Assisted with inventorying beverage stock and bar supplies.
- Prepared custom drink orders by accurately measuring and mixing house ingredients.
- Developed creative bar menus and drink recipes by researching emerging industry trends.
- Created attractive bar displays by strategically arranging bottles and glasses.
- Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
- Gained knowledge of company policies, protocols and processes.
- Handled day-to-day customer or client questions via telephone or email.
INDUSTRIAL TRAINEE
THE GRAND
New Delhi
2010.01 - 2010.06
- Maintained adequate levels of condiments and well-stocked drink stations to keep service flowing smoothly.
- Learned how to make wide variety of mixed drinks.
- Restocked ice, condiments, and snacks.
- Replaced empty kegs and soda syrups.
- Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
- Transported dirty utensils, dishes, and trays to kitchen to help team stay on top of cleaning.
- Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
- Delivered food to customers at bar and tables.
- Greeted customers and provided friendly, knowledgeable service.
- Coordinated with servers and bartenders to maintain smooth operation of bar area.
- Assisted with bussing tables and cleaning up spills.
- Checked dining area supplies of linens, wrapped silverware, and replenished low stock.
- Arranged tables and chairs for special occasions and events.
- Greeted customers and provided menus upon arrival to dining room.
Education
Master of Arts - M.B.A.
Allahabad Agricultural University
Meerut 2001.04 -
Bachelor Hotel Management (B.H.M.C.T) -
IIMT University
Meerut 2001.04 -
Intermediate -
BNSD Inter College
Kanpur 2001.04 -
High School Degree -
BNSD Inter College
Kanpur 2001.04 -
Skills
Menu Development
undefinedTimeline
ASSISTANT FOOD AND BEVERAGE MANAGER
SHERATON GRAND CHENNAI RESORT & SPA
2023.01 - Current
RESTAURANTS & BEVERAGE MANAGER
SHERATON GRAND CHENNAI RESORT & SPA
2021.10 - 2022.12
RESTAURANTS & BEVERAGE MANAGER
MARRIOTT HOTELS & RESORTS, INDORE
2019.09 - 2021.10
ASSISTANT RESTAURANT MANAGER
JW MARRIOTT KOLKATA
2018.01 - 2019.09
MIXOLOGIST
COCKTAILS & DREAMS
2015.01 - 2018.01
BARTENDER
COCKTAILS & DREAMS
2013.09 - 2014.12
MANAGEMENT TRAINEE
STERLING HOLIDAY RESORT
2012.07 - 2013.07
INDUSTRIAL TRAINEE
THE GRAND
2010.01 - 2010.06
Master of Arts - M.B.A.
Allahabad Agricultural University
2001.04 -
Bachelor Hotel Management (B.H.M.C.T) -
IIMT University
2001.04 -
Intermediate -
BNSD Inter College
2001.04 -
High School Degree -
BNSD Inter College
2001.04 -
Similar Profiles
Subhash KhankriyalSubhash Khankriyal
Assistant Front Office Manager at Sheraton Grand Chennai Resort & SpaAssistant Front Office Manager at Sheraton Grand Chennai Resort & Spa
ANOOP. NANOOP. N
Banquet Manager at Sheraton Grand Chennai Resort and Spa ChennaiBanquet Manager at Sheraton Grand Chennai Resort and Spa Chennai
Kshitij KashyapKshitij Kashyap
Food & Beverage Executive at Sheraton Grand Chennai, Resort and SpaFood & Beverage Executive at Sheraton Grand Chennai, Resort and Spa