Micros, Opera, IDS, Touche, IMCS, Infrasys
Anjanee Kumar Singh
Assistant Food and Beverage Manager
New Delhi
Summary
Positive, upbeat, and adaptable professional with deep understanding of customer service and hospitality management concepts. Strong organizational and multitasking abilities ensure seamless operations and high-quality service. Experienced in inventory management and team collaboration, dedicated to creating memorable dining experiences and enhancing overall guest satisfaction. Brings strong background in food and beverage management, demonstrating expertise in inventory control, staff training, and customer service. Known for fostering team collaboration and driving results. Adaptable to changing needs and reliable under pressure. Skilled in menu planning, budgeting, and ensuring compliance with health regulations.
Overview
13
13
years of professional experience
2010
2010
years of post-secondary education
2
2
Languages
Work History
Assistant f & b manager
ITC FORTUNE hotel
02.2025 - Current
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Maintained strong relationships with suppliers, ensuring consistent product quality while controlling costs.
Multi Outlet Manager
Radisson Blu
08.2024 - 01.2025
- Handling the operation of Multiple outlets together which includes 120 cover coffee shop, IRD and Asian specialty restaurant, handling a team of 30 people
- Managed financial transactions accurately, reconciling daily sales reports and maintaining organized financial records.
- Managed weekly inventory transactions by creating templates to track optimal food and beverage stock.
- My roles and responsibility include here to ensure 100% guest satisfaction, training of staff, ensuring that the company's SOP is followed 100%, achieving financial goal of outlets, ensuring that brand standard is met, adhering to company audit points and minimizing the wastage
- Planning and execution of monthly food promotions
- Preparing the monthly reports of all outlets
Operations Manager
Bombay Duck Dining Company (Zero40 Brewing Co.)
10.2023 - 07.2024
- Company Overview: Hyderabad's largest and the best brewery with 500 cover seating attached with city's finest cocktail Bar
- Zero40 is known for its best craft beer and Cocktails, paired with Excellent choice of Global cuisine, and combined with exceptional service
- Responsible for managing end to end brewery operations
- Ensured synergy among all department to increase efficiency and achieve maximum output
- Ensuring minimum wastage with maximum profitability
- Coordinating with HR for hiring and training process
- Achieving the monthly budget of outlet
- Motivating and rewarding the staff for better output
- Ensuring compliances with local government rules and regulation
- Ensuring that company's SOP is followed 100
- Hyderabad's largest and the best brewery with 500 cover seating attached with city's finest cocktail Bar
- Zero40 is known for its best craft beer and Cocktails, paired with Excellent choice of Global cuisine, and combined with exceptional service
Restaurant Manager
Radisson Hotels group
10.2022 - 10.2023
- From May 2023 Got internal transfer to Radisson Blu hotel Ranchi
- Got the opportunity to take over as first Restaurant manager of newly opened pan Asian restaurant Pa Pa Ya
- Here I was responsible to set up the whole process and training of staff as per the brand standard and to achieve the financial budget set by the company, along with cost control, 100% utilization of resources and guest satisfaction
- October 2022 to April 2023 with Radisson blu temple bay resort Mahabalipuram, Chennai
- A South India’s largest resort spread in 55 acres along the sea side with private beach and Asia’s 2nd largest swimming pool with 159 elegantly designed villas and with 7 banquet halls 2 restaurant 2 bars and 2 open lawns
- Hotels has private helipad, organic garden etc
- Fully responsible for managing specialty restaurant called Wharf 2.0! along the sea beach with average turnover of 45 lakh per month
- It’s a fresh take on cuisine which is inspired of five elements (Earth, water, Air, fire space) with stone and lava grill culinary style and innovative cooking technique pairing with sea breeze and bay breeze inspired cocktails and beverages
Assistant manager, Food & Beverage Service
Lemon Tree premier
02.2018 - 09.2022
- Company Overview: Located in the heart of Hyderabad major IT Hub area Hi Tech city in the proximity of major IT companies like TCS, DELL, ORACLE, QUALCOMM etc
- This hotel is Hi tech city most iconic business destinations with 267 rooms and 6 F & B outlets
- Managing banquet and restaurant operations in terms of staffing and scheduling functions
- Ensure provision of service in terms of accuracy and time management
- Managing inventory, stocks, and supplies
- Managing guest complains and queries
- Monitoring budget and control expenses, with the focus on increasing profitability
- Evaluate cost effectiveness of all aspects of operations
- Develop and implement cost saving and profit enhancing measures
- Managing and controlling stocks ensuring par levels are maintained
- Ensure day-to-day breakages are monitored, highlighted, and controlled along with team
- Understand restaurant profit and loss, monitor expense, and present the actual achieve each month
- Ensure all F&B promotions are presented with a pre-budget expense and post-promotion revenue
- Plan and assign work and establish performance development goals for employee
- Ensure staffs are properly trained and have the tools and equipment’s to carry out job
- Analyze and respond to guest feedback, guest satisfaction, and give a positive commitment to continuous improvement of product and performance
- Be attentive in checking quality of food and beverage, report and correct the deviations from standards
- Ensure all brand standards are followed and team is audited on same periodically
- Coordinate the operation of the department to maximize covers and revenue
- Implement control procedures to maintain cost, fraud and wastage
- Provide the leadership, vision and direction to bring together and prioritize the department goals in a way that will be efficient and effective
- Encourage and build mutual trust, respect and cooperation amongst the Team Members
- Prepare monthly reports on performance of Food and Beverage outlet
- Located in the heart of Hyderabad major IT Hub area Hi Tech city in the proximity of major IT companies like TCS, DELL, ORACLE, QUALCOMM etc
- This hotel is Hi tech city most iconic business destinations with 267 rooms and 6 F & B outlets
Senior Team Leader-Food and Beverage Service
The Park
12.2015 - 01.2018
- Handled the banquets and All-Day Dining Restaurant
- Ensures Compliance with all the Food and Beverage Policies, Standards and Procedures by Training, Supervising, and Follow up and hands on Management
- Provide services that are above and beyond guest satisfaction and retention
- Displays leadership in guest hospitality exemplifies excellent guest service and create a positive atmosphere for guest relation
- Ensure through regular monitoring of the guest satisfaction tracking system and constant guest feedback prompt, efficient and accurate service to the entire guest
- Plan and organize various food festivals, restaurant promotion and implement an efficient system of recording guest history, preferences, and other guest data
- Facilitates the learning and development for all the Team Members in the outlet
- Ensure that the outlet procures the best raw material and cost-effective equipment
- Maintain highest standards of quality, hygiene, health, and safety
Team Leader/supervisor –Food and Beverage service
Vivanta by Taj Begumpet
07.2014 - 12.2015
- Assisted Restaurant Manager with the day to day running of the Restaurant
- Managed All-Day Dining Restaurant having 110 Covers
- Ensure implementation of all Food and Beverage Brand Standards of the restaurant to ensure the smooth operation of the Restaurant
- Establishing and maintaining effective employee Inter-Departmental relationship
- Making staff roaster in accordance of business needs
- Setting Targets with Clear Standards and Time Scale
- Coordinate both Front and Back of the House Operation
- Performs Administrative Duties to support Managers
- Cultivated a positive working environment for all staff to work in
- To Train and Motivate Staff
Team Member/Guest Service Associate
Vivanta by Taj Begumpet
05.2012 - 06.2014
- Describe menu items /daily specials in details and provide recommendation when required, accurately relay various ingredients and cooking methods employed
- Provide superior service, friendliness and restaurant hygiene standard
- Promptly greeted guests and took orders
- Bussed table and stocked service areas with supplies
- Developed repeat business by establishing close and lasting relationship with guests
- Offer dining service for patrons which conventionally served four course/meal
- Monitoring the breakage of CGHS as well as re-ordering, also responsible for the inventory of it
- Worked as a station-holder in Multi-Cuisine Restaurant
- Provided Butler Service to the elite guests and make their stay memorable
Education
10th -
Jharkhand Academic council
intermediate of science - undefined
Jharkhand academic council
Bachelor of Science - Hospitality and Hotel Administration
Institute of Hotel Management Guwahati
06.2009 - 05.2012
Skills
Team leadership
Accomplishments
- Got the appreciation letter from Regional General Manager for successfully handling the F&B operation during Covid crisis in absence of F&B manager.
- Got the best hospitality person award by IIHM & International Hospitality Council, London.
Confirmation
I hereby confirm that the above information is true to the best of my knowledge.
Personal Information
Date of Birth: 05/02/92
Modules
- Advance Food Production
- Front Office Management
- Accommodation Operation
- Advance Food and Beverage Service
- Facility Planning
- Strategic Management
Software
Timeline
Assistant f & b manager
ITC FORTUNE hotel
02.2025 - Current
Multi Outlet Manager
Radisson Blu
08.2024 - 01.2025
Operations Manager
Bombay Duck Dining Company (Zero40 Brewing Co.)
10.2023 - 07.2024
Restaurant Manager
Radisson Hotels group
10.2022 - 10.2023
Assistant manager, Food & Beverage Service
Lemon Tree premier
02.2018 - 09.2022
Senior Team Leader-Food and Beverage Service
The Park
12.2015 - 01.2018
Team Leader/supervisor –Food and Beverage service
Vivanta by Taj Begumpet
07.2014 - 12.2015
Team Member/Guest Service Associate
Vivanta by Taj Begumpet
05.2012 - 06.2014
Bachelor of Science - Hospitality and Hotel Administration
Institute of Hotel Management Guwahati
06.2009 - 05.2012
intermediate of science - undefined
Jharkhand academic council
10th -
Jharkhand Academic council
Similar Profiles
ESWARA RAO NARUESWARA RAO NARU
Kitchen Steward at FORTUNE INN SREE KANYA ITC HOTELKitchen Steward at FORTUNE INN SREE KANYA ITC HOTEL
JEEVAN SINGHJEEVAN SINGH
F&B Manager at Fortune Landmark (ITC)F&B Manager at Fortune Landmark (ITC)
William CarambWilliam Caramb
Assistant Manager at Fortune House HotelAssistant Manager at Fortune House Hotel