Amit Bhure

• Managing total 05 food & beverage outlets including O café international cuisine buffet & ala carte restaurant which is very famous in the city for its food & service.We have received Eat@Trivandrum award for the best brunch buffet in the city.High Dive sport bar which again won Eat @Trivandrum the best bar award in the city.Soon we are goining to open Take Off rooftop restaurant & bar which will be know for mediterian cuisine & whisky bar
• Responsible for running profit sharing promotions across F&B outlets
• Responsible for F&B marketing,banqueting sales,F&B manning,budgeting

• Handling total 06 food & beverage outlets including Mekong-Pan Asian Specialty Restaurant which know for his top notch service & extremely popular food.Mekong is considered to be 04th the best pan Asian specialty restaurant in India
• Running revenue generated promotions in all food & beverage outlets Responsible for F&B marketing,banqueting sales,F&B manning,budgeting Implemented departmental SOP in line with company policy

• Manage day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis
• Maintains service and sanitation standards in restaurant & in bar
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met

• Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups
• Communicate all changes within the Banquet Department and makes adjustments according to the above items
• Communicate information to the kitchen and other supportive departments prior to and during events

• Lead, mentor and train the Banquet Operations team
• Ensure Banquet relevant brand standards are maintained
• Strategize on new products and service offerings
• Create unforgettable experiences for our guests.

• Assist in establishing and achieving banquets department annual budget forecast and exercise a constant control of the operation cost
• Conduct regular training sessions with the assigned team in line with The departmental SOP's
• Ensure the timely set up of all Banquets' venues according to the service settings and as outlined in the function sheets
• Coordinate all menu proposals presentations and buffet set-ups with the Executive Chef.

• Provides the leadership, vision and direction to bring together and prioritize the departmentalgoals in a way that will be efficient and effective
• Ensures compliance with all food & beverage policies, standards and procedures by training,supervising, follow-up and hands on management
• Establishes and maintains open, collaborative relationships with employees and ensuresemployees do the same within the team.

• Consistently offers professional, friendly and engaging service
• Supervises and assists with personalized serviceto enhance guest experience
• Directs staff to maintain the organization and cleanliness of the Banquet front and back of house area
• Coaching and counseling of line staff and follow the course of disciplinary action ifneed be with verbal and written warnings

• Reporting to Asst.Restaurant Manager
• Conduct regular briefings and training sessions to ensure all colleagues receive the information necessary to perform their jobs
• Co-Ordinate with Asst.Managers &Supervisors & other colleagues for the smooth operation of the restaurant

• Communicate and delegate tasks to the team
• Manage guest queries in a timely and efficient manner
• Assist Food and Beverage management with training and development of team members
• To assist in the running of Food & Beverage effectively focusing on speed and consistency of service.

• Helped in restaurant layout
• Conducting daily briefing & de-briefing
• Maintaining inventories and breakage sheet
• Handling guest complaints

▪ Know VIP guest requests and follow up on regular guests. Assures that the telephone orders are taken in accordance with standards required.

▪ To use upselling techniques.

▪ Inform Room Service Manager for any special request or feedback from the guest.