AMIT PANDEY

The Beatle Hotels has three choices of fantastic restaurants, Banquets and an IRD to offer.

Rhythm , an all day dining restaurant featuring live kitchen serves elaborate breakfast lunch and dinner buffet along with an impressive a' la carte menu.

Fame garden , our Italian specialty restaurant fame features a wood smoked oven pizza and an antipasto room offers a lively and friendly service keeping in line with fine dining experience.

Meeting & Events , 04 meeting rooms and 01 Ballroom with the capacity of 300pax.

Lead a team of 55 F&B staff, including 06 mangers and of 04 outlets.

• Assist the Food and Beverage Manager of F&B for planning, organizing, directing and coordinating all food and beverage operations in the hotel.
• Responsible for preparations of promotions P&L report, Maintain food hygiene, health and safety standard within the department.
• Assist the Food and Beverage Manager of F&B to preparation of the yearly F&B budget and monthly forecast, drive forecasting exercises, effective cost-control and revenue-generating activities for all outlets.
• Provides support, training, coaching, direction and focus on assist team members for career progression.
• Oversee the F&B operations ensuring service, F&B quality and profitability.
• Develop and implement effective marketing and promotion strategies of F&B to achieve financial targets.
• Attend weekly management meetings and work in collaboration with other departments to resolve operational issues.

Managing a high volume Fame Garden & Prive' Italian restaurant & Rhythm improving all controllable costs thereby maximising financial performance. Also responsible for effectively developing, managing and leading the restaurant team to provide excellent service.

• Keeping control of food and labour costs. Ensuring Health & Safety and also hygiene procedures & standards are maintained.
• Having an in-depth knowledge of all menus.
• Responsible for recruiting, training & developing restaurant staff.
• Dealing with and resolving customer complaints.
• Maximising all business opportunities to drive sales.
• Liaising with the Head Chef to discuss and develop the menu.
• Overseeing client bookings & reservations. Organising the daily and weekly rotas for the Restaurant's staff.
• Purchasing stock, supplies and negotiating best prices with trade suppliers ability to create a great atmosphere & be a inspirational host.

Azaya celebrates its Portuguese past with several Portuguese design influences in its 114 impeccably designed rooms
and suites .
Azaya Dining - Contemporary, fresh, innovative, interactive, bursting with flavor - welcome to Azaya culinary journey.
Blue Iris Beach front Restaurant - A shack-style luxury beach restaurant with private cabanas, Blue Iris is all about a relaxed
dining experience in south Goa. Indulge in sunset cocktails with sand beneath your feet or enjoy the ‘Grills of the World' from
the comfort of your lounge-bed. Sit seaside and savoir fresh-catch-of-the-day and Mama's mouthwatering Goan recipes.
Lynx Bar & Lounge - Lynx, a high-octane bar and lounge with an infinite sea view, serves South Goa's most innovative
cocktails and concoctions. Rooftop setting and high energy music late into the night - Lynx creates a lot of buzz, bringing the
North party scene to the South. Relish ‘fusion tapas' exquisitely hand crafted to go along with your drinks. Or take your pick
from our extravagant crostini bar, perhaps the only one in south Goa!
La Concha -Take a culinary world tour with us at La Concha. This 24-hour restaurant features three distinct zones, each
offering a unique dining experience. Live kitchens revolve around the concept of eating out of the pan, off the grill and out of
the wok. Savior the tantalizing flavors of Indian, Pan-Asian, Italian and Lebanese cuisines, prepared fresh à la minute. Feel the
fresh sea breeze and soak up spectacular views while dining at the palm grove of the La Concha al-fresco.
Cerulean - Cerulean, our fun poolside lounge is the perfect place to grab a bite after a swim. Quench your thirst with
refreshing.

• Developed, implemented and communicated business plans to promote profitable food and beverage sales.
• Analysed operations to improve restaurant efficiency and service levels.

Managing F&B outlets with Banquet and front-back-of-house operations for hotels fine dining Outlet, family-style casual restaurant, poolside bar and room service operations. Overs quality controls; budget management; safety compliance; and the recruitment and performance of 30 F&B team members.

• Achieved financial goals through rigorous restaurant budgeting and forecasting.
• Completed opening and closing procedures, from product replenishment to budget control.
• Coordinated Front of House and Back of House staff ahead of events for smooth execution to maximize guest satisfaction.
• Developed, implemented and communicated business plans to promote profitable food and beverage sales.
• Supervised service of all food and beverages within hotel in absence of food and beverage manager.
• Food & Beverage Manager with establishing short and long term strategic plans for the outlets.

Managed working team totalling up to 15 people per shift, while serving customers, controlling floor coverage and ensuring food and beverages quality.

• Was responsible for all reservations, banquets, events and VIP's during shifts and prepared the restaurant for scheduled events, ensuring all performers needs are fulfilled.
• Ensuring Health & Safety and also hygiene procedures & standards are maintained.
• Having an in-depth knowledge of all menus.
• Responsible for recruiting, training & developing restaurant staff.
• Dealing with and resolving customer complaints.

Contributed to F&B Manager in Organizing F&B promotions such as Chinese New year, New Year & Christmas, Ramadan
Events, Sizzler, Surf & Turf, Italian Fiesta, Arabic Fest, Tandoori, Mexican, and Pan Asian etc.

• All F&B Outlets (Beach Bar, Champs Sports Bar, Poolside Bar, 24 Hrs. Faru Coffee Shop Restaurant and Uduvilla Signature
Fine Dining Restaurant).
• Introduced various innovative practices and products for the department to keep it contemporary.
• Various prominent live events at Champs & other F&B outlets by various international artists through sponsorship.
• Successfully carried away one month long Ramadan Events and Christmas and New Year Events in the hotel in 2014, 2015
and 2016.
• Organize Bartenders Challenge- 2014, 2015 and 2016 in association with International Bartenders Association,
Singapore and Grape Expectations Maldives.
• Handling 100 covers Main Bar –Champs operations, directly reporting to outlet Manager. Champs Bar contributes 36%
share of F&B Revenue.
• Contributed in winning award for Leading F&B Hotel (Restaurant/Bar) in Maldives in 2016 by Maldives Travel Awards.
• Monitoring up selling and suggestive selling to maximize the outlet revenue.
• Maintain high customer satisfaction leading to repeat cliental.
• Preparing Bar inventory, physical stock and breakage register to control breakage of the outlet.

• Input orders into register, calculated bills and collected payments.
• Provided efficient food and drinks service for high levels of customer satisfaction.
• Prepared ingredients and garnishes for cocktails and signature bar drinks.
• Set up bar area and kept ingredients and utensils fully stocked to maintain optimal service level.

• Handling customer's issues and developing business relationship
• Scheduled and trained employees and ensured proper coverage.
• Checked restaurant on daily basis to ensure cleanliness, high quality food and food presentation.
• To inform about daily events, conducted per-shift meetings of employees.
• Supervised check or credit policies and procedures and cash handling.
• Responsible for operating F&B outlets assigned to him.
• Attended to all customer needs and requests promptly and courteously.
• Followed all establishment hygiene practices.
• Recommended special drinks and menu items to customers.

• Regularly communicated with kitchen and bar staff to maintain smooth front of house operations, minimising potential service delays.
• Warmly greeted customers upon arrival, minimising wait times to improve restaurant experiences.
• Helped bar staff prepare garnishes and mix cocktails during busy bar periods.
• Demonstrated high standards of customer service to take and deliver accurate food, cocktail and coffee orders.
• Placed orders and processed payments in POS systems, maintaining efficient service operations.
• Increased order value by upselling sides, drinks and desserts.

Training in all major operational areas in the hotel - Front Office, F&B Production, F&B Service, Housekeeping.
• Responsible for manning and taking care of the bar while training in Food and Beverage.
• Responsible for manning a section on the floor while training in Housekeeping.
• Appreciation from the Food and Beverage manager for excellent performance during training in the Food and Beverage
department.