Deepak Jha
Hospitality Industry
Navi Mumbai
Summary
Looking For Suitable Job Opening as per my experience for a Leading Cruise Company .
A competent professional with Twenty-three years and seven months of qualitative experience in the Cruise Division, Hotel Operations and administration, Client Servicing, and Team Management in the Hospitality industry. Exhaustive exposure in Setting up standard operating procedures, developing new concepts as well as training &implementation. Creating a working atmosphere for the employees and subordinates. Knowledge of budgeting, procurement, inventory maintenance, menus and prices, understanding of hygiene & health, safety regulations, developments in food nutrition, technology, and methods. Possess excellent communication interpersonal and troubleshooting skills with good experience of working in a multi-cultural environment.
Customer-savvy , accustomed to demanding work with little downtime. Dedicated team player with demonstrated training and problem-solving abilities. Excellent interpersonal and time management skills.
Friendly and reliable- skilled at problem resolution and time management. Comfortable working in fast-paced food service environment while providing quality service. Employs exceptional problem-solving and conflict-resolution skills to enhance customer experience.
Accomplished and determined food service professional provides excellent customer experience. Possesses extensive knowledge of food safety and quality standards. Skilled at multitasking and practicing effective time management.
Reliable - brings attention to detail and time management abilities to successfully multitask in fast-paced environments. Focused worker assists fellow employees in completing tasks. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
23
23
years of professional experience
6
6
years of post-secondary education
5
5
Certifications
1
1
Language
Work History
Asst. F&B Manager
MSC Cruise Lines
Sorrento
2019.02 - Current
- MSC Cruise lines
- Administration & Operations
- Assisting F&B Manager in the daily running of the entire F&B operation
- The key responsibilities are: -
- To assist the F&B Manager by doing Inspections, Checking the quality during loading and monitor the overall F&B Operations
- To promote teamwork and shared accountability among all crew on duty
- To actively educate crew members in the use of appropriate terminology, as well as to keep the staff aware of the industry trends in the food and beverage operations
- To participate in managing the financial aspects of the food and beverage operation, including identification of expense reduction through cost efficiencies and revenue growth through promotional and up-selling activities
- To record production and operational data on specified forms
- In collaboration with the Executive chef, to meet the management objective to reduce specific inventory stock
- Looking after the follow-up for USPH protocols maintained by the F&B department
- In cooperation with the Maitre’d Hotel and the kitchen steward assigned to this area, schedule an effective system of cleaning and maintenance inspections
- To requisition supplies and equipment to ensure quality and timely delivery of the product., hotel (Choice group of hotels)
- Trained new staff members on company policies and procedures.
- Maintained stock levels of cups, lids, straws, and condiments throughout shift.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Supported and assisted team members in handling guest inquiries and requests and in resolving guest complaints.
- Collaborated with supervisor and servers to discuss logistics and maintain smooth operations.
- Collaborated with other food and beverage attendants to provide prompt, smooth and excellent service.
- Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
- Maintained clean and organized restaurant to comply with hygiene and health regulations.
- Communicated with kitchen staff and waiters to provide accurate, timely information regarding orders and minimize delays.
Pre-Opening General Manager
Lords Hotels & Resorts
Nepalgunj
2018.01 - 2019.01
- As a pre-opening General Manager looking into the following basic aspects: - Market feasibility and financial feasibility report
- Setting standards of the hotel before operations
- Deployment of the required staff initially
- Tie up with the vendors
- Procurement of hotel equipment, amenities, and other requirements with a reliable vendor with cost-effectiveness
- Marking guidelines for controlling the Heat, light, and power with the concerned HOD Looking after all the aspects of the hotel’s smooth operations before start-up
- Ensuring that the highest productivity levels are achieved for each division and improving operational workflow and service quality. Approving all documents as per requirement: leave forms, purchase requisitions, etc. Developing and implementing procedures, and control systems for maintaining hygiene and quality standards, and developing and maintaining Operations Manual reflecting all policies and procedures. Ensuring that sufficient linen and uniforms are available for all employees and controlling the movement of furniture, electrical items, fittings, and fixtures. Ensuring that furnishing facilities and equipment are cleaned, repaired, maintained, and replaced as and when necessary. Overseeing and rectifying all operational matters and preparing reports or documents as requested by the top management. Liaising with Administration Department pertaining to all out-going bills /statements and communicating all payment status to the Accounts. Coordinating with managers regarding, supervising activities related to operations, and coordinating with guests for resolving their concerns/ needs
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
Resident Manager (Hotel Manager)
Choice Ocean Palms Goa
Goa
2015.06 - 2018.01
- Looking after the overall hotel operations
- Coordinating with the head of the departments, regarding departmental operational issues
- Ensuring that the highest productivity levels are achieved for each division and improving operational workflow and service quality
- Approving all documents as per requirement; leave forms, purchase requisition, etc
- Developing and implementing procedures, and control systems for maintaining hygiene and quality standards and developing and maintaining operational manual reflecting all policies and procedures
- Ensuring that sufficient linen and uniforms are available for all employees and controlling the movement of furniture, electrical items, fittings, and fixtures
- Ensuring that furnishing facilities and equipment s are clean, repaired and maintained, and replaced as and when necessary
- Overseeing and rectifying all operational matters and preparing reports or documents as requested by the top management
- Liaising with administration department pertaining to all out-going bills /statements and communicating all payment status to accounts
- Coordinating with managers regarding, supervising activities related to operations, and coordinating with guests for their concerns/needs.
- Screened and reviewed resident applications by completing credit and criminal background checks and verifying employment and previous rental history.
- Coordinated vendors such as carpet cleaners, tilers, cable suppliers and satellite and phone service providers.
Food and Beverage Manager
Royal Orchid Hotels
Navi Mumbai
2014.03 - 2015.06
- Looking after the overall F&B operations
- Looking after the admin work, by preparing budget and preparing P&L statements
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
Food and Beverage Manager
Sarovar Hotels & Resorts
Navi Mumbai
2012.06 - 2014.02
- Looking after the overall F&B operations
- Looking after the admin work, by preparing budget and preparing P&L statements
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
F&B Manager
Comfort Inn Heritage ( Choice Group Of Hotels )
Mumbai
2011.10 - 2012.06
- In planning and execution of responsibilities to the team members
- Taking an active part in budgeting and profit and loss statements.
- Trained new staff members on company policies and procedures.
- Maintained stock levels of cups, lids, straws, and condiments throughout shift.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Supported and assisted team members in handling guest inquiries and requests and in resolving guest complaints.
Assistant Food Manager
Royal Caribbean cruise lines
Miami
2004.08 - 2011.09
- Looking after the buffet (Windjammer) operations in coordination with the Windjammer manager
- Ensuring that the buffet standards are maintained as per the company guidelines
- Training the crew regarding the USPH
- Following the sanitation procedures carried out by the buffet attendants, asst
- Waiters, and the waiters.
- Integrated service and team management strategies to boost business profits.
- Set schedules for staff by planning and designating shifts and hours.
Asst. Waiter
P&O Cruises
Southhampton
2002.05 - 2004.02
- Assisting the waiter in running the dining operations smoothly
- Doing mis-en-place and mise-en-scene
- Assisting the waiter in serving food at the right time and tempera ture
- Carrying out the cleaning of the side station
- Assisting in USPH cleaning
- Taking the wine order and serving on the table
- Taking the order of hot beverages.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Kept server areas clean and stocked to increase efficiency while working tables.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
- Maintained customer satisfaction by clarifying questions about orders and specialty items.
- Folded napkins and prepared silverware sets to provide adequate supply for host station.
- Remained calm and poised when dealing with difficult customers or during busy shifts.
- Informed customers about daily and seasonal specials.
- Bussed tables during busy periods to assist staff and quickly turn over tables.
- Checked customers' IDs to verify age in compliance with minimum age requirements for consumption of alcoholic beverages.
Restaurant Captain (Supervisor)
The Orchid
Mumbai
2000.05 - 2002.04
- In regards to guest problem resolutions, it is very important to know how to deal with them
- Allocate the stations to the stewards from where they can operate smoothly under the supervision of a captain
- Training them how to upsell to increase the revenue
- Guiding and correcting them for the right service procedures and being attentive during the service
- Help the restaurant manager in running the operation smoothly
- Imparting training to the stewards and checking their menu knowledge.
Education
Bachelor In Hotel Management - Hotel Management
Bangalore University
India 1997.03 - 2000.04
Crash course in speaking Spanish. Certified computer literate. FSSI Certified -
Friends
PROJECTS Financial Feasibility Report: - Finance and - Financial Accounting
KKRM College Of Hotel Management
Bengaluru 1997.03 - 2000.04
Skills
DEEPAK JHAundefined
Accomplishments
- Weeks of intensive Vocational training in all operational Departments at Grand Bay Sheraton (Welcome Group) Vishakhapatnam
- Four weeks of intensive training in Food & Beverage production at “The Taj President” Mumbai
- 12 weeks of training in Food & Beverage service at “The Taj President” Mumbai.
Certification
Bachelor in Hotel Management, Bangalore University.
Additional Information
- Residential Address: , Deepak Jha, Plot No. 78, sector 20, Shubh Home Towers, Flat No. 405, Kharghar, Navi Mumbai—410210
Timeline
Asst. F&B Manager
MSC Cruise Lines
2019.02 - Current
Pre-Opening General Manager
Lords Hotels & Resorts
2018.01 - 2019.01
Resident Manager (Hotel Manager)
Choice Ocean Palms Goa
2015.06 - 2018.01
Food and Beverage Manager
Royal Orchid Hotels
2014.03 - 2015.06
Food and Beverage Manager
Sarovar Hotels & Resorts
2012.06 - 2014.02
F&B Manager
Comfort Inn Heritage ( Choice Group Of Hotels )
2011.10 - 2012.06
Assistant Food Manager
Royal Caribbean cruise lines
2004.08 - 2011.09
Asst. Waiter
P&O Cruises
2002.05 - 2004.02
Restaurant Captain (Supervisor)
The Orchid
2000.05 - 2002.04
Bachelor In Hotel Management - Hotel Management
Bangalore University
1997.03 - 2000.04
PROJECTS Financial Feasibility Report: - Finance and - Financial Accounting
KKRM College Of Hotel Management
1997.03 - 2000.04
Crash course in speaking Spanish. Certified computer literate. FSSI Certified -
Friends
Bachelor in Hotel Management, Bangalore University.
Computer literate with the knowledge of MS word, excel, Powerpoint&Acess.
PAIE – Personnel Nominated to Assist Passengers In Emergency Situation.
CMAT – Certificate of Crowd management
STCW-95 Certificate of Training
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