Amit Kumar Singha

• Assist the Food and Beverage Manager in overseeing all aspects of food and beverage operations, ensuring efficient and smooth functioning.
• Managed and supervised daily restaurant and banquet operations, including staff scheduling, training, and performance evaluation.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Ensured compliance with health and safety regulations, and maintained high standards of cleanliness and hygiene in all F&B areas.
• Collaborated with the culinary team to maintain consistent quality in food preparation and presentation.
• Conducted regular meetings with the F&B team to communicate objectives, provide guidance, and foster a positive work environment.
• Monitored and controlled operating expenses to achieve budgetary targets.
• Maintained strong vendor relationships to ensure timely and cost-effective procurement of F&B supplies.
• Contributed to the development of marketing strategies and promotional activities within the F&B team.
• Assisted in creating and implementing employee training programs to enhance service quality and product knowledge.

• Orchestrated positive customer experiences by overseeing every area of F&B operations.
• Actively looking into the beverage comp set, pricing, revising the menu, and menu pricing.
• Monthly, submit the outlet's Profit and Loss statement report with critiques.
• Carefully developed a lucrative quarterly food and beverage marketing plan, and a strict budget to maximize profits.
• Handling online partners, their offers, discounts, revising and signing contracts, and dealing with incremental restaurant footfall and revenue.

• Was responsible for the day-to-day operation of the Coffee Shop, IRD, Radisson Lounge, and Bar.
• Actively involve for G.S.S., revenue, online score, F&B audits, finance audits, and monthly outlet's report.
• Coordinated logistics for large-scale events, ensuring seamless execution of service standards.
• Developed and implemented training programs for staff to enhance service delivery and operational efficiency.
• Managed vendor relationships, negotiating contracts to optimize costs while maintaining quality standards.

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• Supervised banquet operations, ensuring adherence to service standards, and guest satisfaction.
• Trained and mentored new staff on best practices in event execution and customer service.
• Developed and implemented efficient processes for the setup and breakdown of banquet events.
• Collaborated with event planners to customize services according to client preferences and requirements.
• Created an organized system for scheduling staff members based on event requirements, optimizing efficiency.

• Maximize guest satisfaction, including Guest Voice, non-resident/corporate guests, and tour and travel groups from within and outside.
• Maintain a warm, professional, and regular relationship with guests/customers to ensure prompt and high standards of service.
• Trained and mentored staff on cocktail preparation techniques and customer service standards.
• Completed bar opening and closing procedures.
• Coordinate the entire in-room dining process, from taking orders to food preparation, and delivery, ensuring accuracy and speed.
• Monitor stock levels of food, beverages, and other in-room dining supplies, and place requisitions as necessary.

• Managed food and beverage inventory for the banquet department, reducing waste, and maintaining cost control.
• Collaborated with event planners to customize services according to client preferences and requirements.
• Coordinate and execute banquet events from setup to teardown, ensuring they meet client needs and service standard
• Address and resolve guest issues promptly, and interact with clients to ensure satisfaction.
• Supervised daily restaurant operations, ensuring high standards of food quality and customer service.

• Delivered exceptional service at high-profile events, ensuring guest satisfaction, and adherence to venue standards.
• Coordinated table settings and service flow, optimizing efficiency during large banquet functions.
• Trained new staff on service protocols and menu knowledge, enhancing team performance and guest experiences.
• Managed inventory of supplies and equipment, maintaining operational readiness for events.
• Managed multiple tables efficiently, delivering timely food and beverage orders.

• Provided exceptional customer service, enhancing guest satisfaction and loyalty.
• Managed food and beverage inventory, ensuring timely restocking and minimizing waste.
• Collaborated with kitchen staff to deliver high-quality meals in a fast-paced environment.
• Trained new associates on operational procedures and service standards for consistency.
• Implemented efficient service techniques, improving table turnover rate during peak hours.
• Analyzed customer feedback to identify areas for improvement in dining experience.
• Consistently delivered high-quality food and beverages to guests, resulting in increased repeat business.
• Trained new staff members on company policies and procedures.
• Greeted and seated guests to provide friendly and welcoming experience.

• Supported the implementation of new equipment installations, including machinery setup, calibration, and operator training.