Ashish Kumar

• Handling guest complaints

• Monitors employees to ensure performance expectations are met

• Assists in supervising daily shift operations

• Ensure compliance with all restaurants and bar policies, standards and procedures

• Interacts with guests to obtain feedback on product quality and service levels

• Develop strategies for better workplace efficiency and goal achievement.

• Management of Vendors, Inventory, And Equipment

• Doing The Marketing of Restaurant promotions.

• Menu Planning

• Managing Budget and keeping Cost control

• Following the standards of Specialty Restaurant (Kebab and Kurries) and Handling Bar operations

• Following up WP procedures of Welcom Hotel by ITC

• Maintaining restaurant and bar staff's work schedules

• Generate different reports on regularly basis

• Responsible for constantly monitoring bar inventory and replenishing it

as needed

• Train new employees and provide training for all the staff

• Assisted with weekly liquor ordering, monthly liquor inventory

• Increased revenue over budget by anticipating and prioritizing customer

needs while presenting quality service

• Ensured food & beverage sales and revenue increase from previous

years

• Liaison between Sales Team and Food and Beverage Director

• Coordinated, supervised, and directed all aspects of the F&B outlets

Maintaining the Sop's of the restaurant and Bar

• Guest handling and minimizing the guest complaints

• Giving training to the staff about the restaurant and about menu (food

and beverage)

• Maintaining all the guest reservation and guest moment details

• Coordinates restaurant needs with inter and intra departments for smooth

operations

• Oversaw operations in IRD and bar

• Described assigned and allocate responsibilities to staff • Assist manager in making schedule

The Chancery Pavilion is a 222 rooms property with an all-day dining restaurant Ithaca, Lobby lounge, IRD and Amnesia (night club) and Alchemy Global Cuisine (Fuison Food)

• Inculcating the standards

• Understanding the job responsibilities taking ownership and

responsibility of my job

• Learning from the mistakes and understanding of handling challenging

situations

• Deputies in the absence of Restaurant Supervisor

• Ensure the maintenance and upkeep of the restaurant

• Attend the guest complaints and ensure guest satisfaction through

immediate action

• Assisting the managers in their report generation

• Inculcating the Up-selling, Suggestive selling and Pro-active order

taking techniques within all the employees

• Maintaining the basic standards of Food & Beverage

• Training the team and induce the company's focus in them

• Training in different departments for better understanding of the policies

and procedures of the hotel

• Responsible for all the job responsibilities in the absence of supervisor

and manager