Anurag Kumar Singh
Jamshedpur
Summary
Customer-oriented General Manager with 14+ years of experience focused on increasing production and minimizing downtime. Adaptive and deadline-oriented with capacity to execute and complete multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen. Hardworking and reliable General manager with strong ability Operation. Offering F&B Service & Production , Housekeeping and Security . Highly organized, proactive and punctual with team-oriented mentality.
Overview
14
14
years of professional experience
Work History
General Manager
Shree Sai Services & Fortag Hospitality.pvt, Red Pepper
Raipur
09.2022 - Current
- Ltd from September’, @( AIIMS RAIPUR, AIIMS NAGPUR, AIIMS KALYANI, IIM NAGPUR , IIT BHILAI,IIIT RAIPUR,NIT TRICHY , HNLU RAIPUR, IIT PATNA)
- Working As An Operation Manager In
- Trained employees on duties, policies and procedures.
- Recruited, interviewed and hired qualified staff for open positions.
- Created schedules and monitored payroll to remain within budget.
- Tracked monthly sales to generate reports for business development planning.
- Conducted employee evaluations to provide adequate feedback and recognize quality performance.
- Built and maintained loyal, long-term customer relationships through effective account management.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
- Forecasted customer demand to set prices or credit terms for goods or services.
- Structured HR consulting services to support clients during organizational developments and changes.
Operations Manager
Red Pepper pepperific
RAIPUR
03.2021 - 08.2022
- Managed scheduling, training and inventory control.
- Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
- Addressed customer concerns with suitable solutions.
- Recruited, hired and trained crew members on application of projects, customer relations and customer service.
- Guided employees on understanding and meeting changing customer needs and expectations.
- Identified areas of deficiency and performed root-cause analysis to solve problems.
- Collaborated with team leaders on quality audits.
- Aided senior leadership during executive decision-making process by generating daily reports to recommend corrective actions and improvements.
- Planned delivery routing, team workflows and promotional initiatives.
- Produced SOPs to document workplace procedures and optimize productivity through standardization.
- Conducted periodic assessments to evaluate company's financial performance.
- Published customer satisfaction results from feedback forms and correspondence.
Area Operation Head
Kss Koncept Living Pvt.Ltd
RAIPUR
01.2019 - 02.2021
- Managed scheduling, training and inventory control.
- Addressed customer concerns with suitable solutions.
- Built strong operational teams to meet process and production demands.
- Guided employees on understanding and meeting changing customer needs and expectations.
- Analyzed and controlled materials, supplies and equipment operational expenses.
- Connected with clients and developed strategies to achieve sales and customer service goals.
- Presented performance and productivity reports to supervisors.
- Conducted employee observations and documented findings.
- Collaborated with team leaders on quality audits.
- Monitored resource use to achieve set goals within budget constraints.
- Controlled departmental facilities use and approved requests for repairs or improvements.
- Anticipated and tracked operational and tactical risks to provide strategic solutions.
- Resolved challenges associated with company websites, vendors and telecoms.
Operation Manager
Kss Koncept Living Pvt.Ltd, Management Services, CARE
Raipur
04.2018 - 12.2019
- RAIPUR
- Worked As An Eam, f&b) At Hotel Bk Castel
- Managed scheduling, training and inventory control.
- Addressed customer concerns with suitable solutions.
- Analyzed and controlled materials, supplies and equipment operational expenses.
- Tracked and replenished inventory to maintain par levels.
- Conducted employee observations and documented findings.
EAM
B K cASTEL
Jabalpur
11.2017 - 03.2018
- Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
- Checked identification of guests to verify age requirements for alcohol purchase.
- Managed bar area, cocktail design and menu and handled inventory, regulation compliance and customer relationships.
- Recommended food and drinks to patrons based on preference, pairings and special promotions.
- Displayed and retained extensive knowledge of liquors, wines and entrees.
- Upsold customers from shelf to premium brands to help boost sales.
- Planned and coordinated special events to boost customer numbers and profits.
- Introduced bar staff to precision pouring and waste reduction tactics to lower liquor costs.
Sous Chef
Royal Orchid Hotels
Haridwar
07.2015 - 11.2017
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored food products, driving quality, freshness and integrity.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Performed as head chef to maintain team productivity and restaurant quality.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Assisted with interviewing, hiring and training kitchen personnel.
- Checked quality of food products to meet high standards.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised food preparation staff to deliver high-quality results.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored temperatures of prepared food and cold-storage areas.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Sous Chef
Hotel Country Inn & Suites By Carlson
01.2015 - 07.2015
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored food products, driving quality, freshness and integrity.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Improved performance of team members resulting in high-quality meals produced daily.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Liaised closely with kitchen and front-of-house personnel.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Distributed food to service staff for prompt delivery to customers.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Checked quality of food products to meet high standards.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Assisted with interviewing, hiring and training kitchen personnel.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
Sous Chef
Awadh India Hotel a Unit Of
Lucknow
04.2014 - 12.2014
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Assisted with interviewing, hiring and training kitchen personnel.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Tr. Sous Chef
Awadh India Hotel a Unit Of Jhv Group
04.2013 - 03.2014
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Liaised closely with kitchen and front-of-house personnel.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Observed food safety and sanitation protocols to reduce germ spread.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Chef-De
Parte, Awadh India Hotel a Unit Of Jhv Group
Lucknow
08.2012 - 03.2013
- As a d.c.d.p At “The Aananda Imperial”, a Unit Of v.n.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Trained kitchen workers on culinary techniques.
- Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
- Created [Number] desserts such as cakes, frozen treats and pastries weekly.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Coached new staff on policies, procedures and performance strategies.
- Measured and weighed ingredients to prepare dough for recipes.
- Wrapped items in plastic in preparation for display and to sell to customers.
- Cut and shaped dough for rolls, bread and various pastries.
- Monitored color of baking items to raise or lower temperature or remove from oven.
- Mentored baking staff in proper techniques and bakery procedures.
- Created new recipes using available ingredients and for special occasions.
Demi Chef De Partie
Aananda Imperial a Unit of V. N Inn Pvt Ltd
Bilashpur
04.2012 - 08.2012
- Completed 1 Yrs 6 Month Kitchen Management Training Program At “The Aananda Imperial”, a Unit Of v.n
- 1st August,10 To 31st December
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Completed side work and prep according to back of house checklist.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
Management Trainee
Aananda Imperial a Unit of V.N inn pvt ltd
Bilashpur
08.2010 - 12.2011
- Learned company processes, procedures and employee role functions.
- Resolved customer issues efficiently to build loyalty.
- Enhanced leadership abilities through training and hands-on task completion.
- Supported staff training, development and evaluation.
- Shadowed managers to gain understanding of organizational expectations and management techniques.
- Completed special projects under manager guidance.
- Acted on training and mentoring opportunities to set team members up for success.
- Maintained inventories through spot checks, complete physical inventory and reordering.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
Culinary Associates At Zuri Kumarakom
01.2010 - 07.2010
- Six Months Of Industrial Experience In The Ambassador’s Sky Chef New Delhi As a Trainee In The Major Departments Like Food Production And Operation.
Industrial Trainee
Ambassador's sky chef
New Delhi
07.2007 - 12.2007
- Supported team by operating equipment.
- Communicated with multidisciplinary team to learn and develop practical skills.
- Counted raw materials and equipment to support inventory cycle counts.
- Checked work using specialized testing equipment.
- Loaded, unloaded and moved materials to restock raw materials.
- Disassembled and repaired product components.
- Reviewed and corrected data and reorganized files.
- Prepared research questions and developed answers based on data.
- Produced color-coded labels and tape for drums with product name, code number, batch number, date and weight.
- Attached hoisting equipment and rigging such as cables, pulleys and hooks to safely move large items.
- Helped achieve team goals by rotating production lines and daily duties to meet demand.
Education
MBA - Operations Management
NMIMS
PUNE06.2024
Six Sigma Green Belt from - SIX SIGMA
NHCA
SINGAPORE01.2023
Completed Quality Control Management - Quality Control and Safety Technologies
NHCA
SINGAPORE01.2023
Hotel Management
DURGAPUR SOCIETY OF MANAGEMNT SCIENCE
DURGAPUR05.2010
ISC
COPERATIVE COLLEGE
JAMSHEDPUR03.2004
10TH
SJNC HIGH SCHOOL
KATIHAR03.2002
Skills
- Good Command Of Written And Spoken English
- Ability To Think And Act Quickly
- Proven Skills Such As: Communication, Training, Delegating, Problem Solving, And Follow Through
- Able To Project a Professional, Friendly And Courteous Image To Guests And Patrons
- Computer Literate
- Supervision and training
- Client relations
- Cost analysis and savings
- Communication skills
- Financial document control
- Data review
- Employee scheduling
- Team training and development
- Team building and motivation
- Packaging and sanitation
- Recruiting and hiring
- Staff supervision
- Leadership and team building
- Vendor relationships
- Training and coaching
- Customer retention
- Sales planning and implementation
- Staff development
- Good Command Of Written And Spoken English
- Customer relationship management
- Product costing
- Budgeting and cost control strategies
- Profit and loss accountability
- Employee development
- Staff training
- Purchasing and planning
- Safety protocol
- House keeping
- Security
- f&b service
- MIS
- P&l
- Policy/program development
- Succession planning
- Performance improvement
Interests
I Am a Conscious Hospitality personal Who Believes In Guest Satisfaction, Team Work, Daily Challenges; Being Effective And Efficient At All Times. MIS, Costing, Core Operation, Manpower Handling, f&b Production Along With f &b Service and f&b production , Hk Operation & Other Support Services
Languages
Additional Information
I HERE BY DECLARE THAT THE ABOVE INFORMATION IS TRUE TO THE BEST OF MY KNOWLEDGE
DATE : (ANURAG KUMAR SINGH)
Timeline
General Manager
Shree Sai Services & Fortag Hospitality.pvt, Red Pepper
09.2022 - Current
Operations Manager
Red Pepper pepperific
03.2021 - 08.2022
Area Operation Head
Kss Koncept Living Pvt.Ltd
01.2019 - 02.2021
Operation Manager
Kss Koncept Living Pvt.Ltd, Management Services, CARE
04.2018 - 12.2019
EAM
B K cASTEL
11.2017 - 03.2018
Sous Chef
Royal Orchid Hotels
07.2015 - 11.2017
Sous Chef
Hotel Country Inn & Suites By Carlson
01.2015 - 07.2015
Sous Chef
Awadh India Hotel a Unit Of
04.2014 - 12.2014
Tr. Sous Chef
Awadh India Hotel a Unit Of Jhv Group
04.2013 - 03.2014
Chef-De
Parte, Awadh India Hotel a Unit Of Jhv Group
08.2012 - 03.2013
Demi Chef De Partie
Aananda Imperial a Unit of V. N Inn Pvt Ltd
04.2012 - 08.2012
Management Trainee
Aananda Imperial a Unit of V.N inn pvt ltd
08.2010 - 12.2011
Culinary Associates At Zuri Kumarakom
01.2010 - 07.2010
Industrial Trainee
Ambassador's sky chef
07.2007 - 12.2007
MBA - Operations Management
NMIMS
Six Sigma Green Belt from - SIX SIGMA
NHCA
Completed Quality Control Management - Quality Control and Safety Technologies
NHCA
Hotel Management
DURGAPUR SOCIETY OF MANAGEMNT SCIENCE
ISC
COPERATIVE COLLEGE
10TH
SJNC HIGH SCHOOL
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