LOVE KUMAR PANCHAL

Oversaw daily F&B operations resulting in increased guest satisfaction ratings

• Right now Working with A property which has 71 Rooms
• Restaurant called manwar with 86 covers served the multi cuisine food
• Managed a team of 14 employees, including banquet team providing training and coaching to improve performance
• Managing daily operations, developing menus, maintaining quality standards, overseeing staff training, monitoring inventory and cost control, ensuring compliance with health and safety regulations, and providing excellent customer service.
• Collaborated with the Executive Chef to develop seasonal menus and enhance food offering
• Coordinated catering services for high-profile events with up to 500 attendees
• 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.
• Resolved customer complaints involving food or beverage quality and service.
• Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
• Developed ongoing training initiative to improve beverage knowledge of serving employees.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Oversaw proper disposal of unused and tainted beverage stock, adhering to related health and safety guidelines.
• Maintained highest standards for beverage quality and service.
• Planning the venue layout according to the number of guests and the type of event.
• Determining the number of table waiters and servers required.
• Consulting with the Head Chef regarding the timing of meal courses to be served.
• Overseeing the seating of guests, the serving of meals and beverages, and the clearing of tables.
• Managing the availability of liquor and soft drinks, when required.
• Preparing work schedules and completing documentation in a timely manner.
• Answering customers' questions and accommodating special requests.
• Experience in supervising banquet venue staff.
• Extensive knowledge of catering equipment and venue requirements.
• In-depth knowledge of hospitality industry best practices.
• Excellent interpersonal and communication skills.
• Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.

• Run a property on lease in manali
• Total Inventory of 20 Rooms
• 4 deluxe & 4 super deluxe Rooms with breathtaking views
• 8 Rooms cottage with a shooting location
• With Apple orchard
• 4 rooms cottage on tracking sights
• Located top of the mountain Which Is highest on manali
• Getting bookings from Airbnb and booking.com
• Online promotions on social media apps
• And also mouth to mouth publicity
• Maintain daily clinic procedures

• Managed 32 Rooms property operations on a day to day basis to assure optimum performance and continual improvement.
• Coordinated, manage the staff of 20+ employees and everyday hotel operations to achieve profitability,
• guest satisfaction, and efficiency while maintaining standards set by the company assuring 100% guest satisfaction.
• Responsible for maximizing revenues
• Responsible for the preparation of property budget and forecasts.
• Managed labor standards and property level expenses to achieve maximum profit to the bottom line
• Worked with the Director of Sales to manage all sales activities of the property and meet revenue objectives.
• Maximized performance by monitoring daily activities and mentoring team members.
• Accomplished multiple tasks within established timeframes.
• Maintained professional, organized, and safe environment for employees and patrons.
• Cross-trained existing employees to maximize team agility and performance.
• Developed and maintained relationships with customers and suppliers through account development.
• Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
• Improved marketing to attract new customers and promote business.
• Planned and budgeted accurately to provide business with resources needed to operate smoothly.
• Improved safety procedures to create safe working conditions for workers.
• Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
• Controlled costs to keep business operating within budget and increase profits.
• Developed and implemented business strategies to achieve business goals and stay competitive.
• Managed and motivated employees to be productive and engaged in work.
• Established performance goals for employees and provided feedback on methods for reaching those milestones.
• Managed senior-level personnel working in marketing and sales capacities.
• Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
• Identified and communicated customer needs to supply chain capacity and quality teams.
• Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
• Established team priorities, maintained schedules and monitored performance.
• Set aggressive targets for employees to drive company success and strengthen motivation.
• Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
• Successfully managed budgets and allocated resources to maximize productivity and profitability.

• Working with A property which has 80 Rooms
• Rooftop Restaurant on 11 th floor called sky lounge with 110 covers served in two part ac and non ac the multi cuisine restaurant with the best view of Aravali mountains
• Managed a team of 17 + employees including Room service
• Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
• Managed bar and wait staff and directed hiring program.
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.

• Resolved customer complaints involving food s

beverage quality and service.

• Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
• Developed ongoing training initiative to improve beverage knowledge of serving employees.
• Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
• Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
• Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
• Analyzed Type beverage consumption trends, preparing subsequent action plans to maintain product freshness and consistent inventory levels.
• Selected wine, beer and alcohol products based on customer feedback and local product availability.
• Oversaw proper disposal of unused and tainted beverage stock, adhering to related health and safety guidelines.
• Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
• Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
• Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
• Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
• Maintained highest standards for beverage quality and service.
• Used Software to record ordering data and created organization and room storage system.
• Responded to customer complaints, addressing concerns, and distress with amicable interactions.

• Handling 15+ staff from different countries including decorators chefs of my team Coordinated and manage them with there work and responsibilities

• Organise birthday events, weddings

• Coordinated schedules and timelines for events.

• Discovered opportunities to gain deeper insight into creating efficient and streamlined processes.

• Wrote e-mails, promoted events via social media and drafted phone scripts to recruit volunteers.

• Participated in strategy development and planning to grow organizing program and advance campaigns.

• Coordinated volunteer activities and facilitated distribution of promotional and marketing materials.

• Managed administrative logistics of events planning, event booking, and event promotions.

• Performed event coordination for larger parties and gatherings.

• Managed event logistics and operations.

• Inspected event facilities to confirm conformance to customer requirements.

• Worked closely with couples to meet wedding goals, maintain deadlines, and resolve complaints or service issues.

• Arranged availability of audio-visual equipment, transportation and displays for various types of events.

• Evaluated and selected service providers and vendors according to customer requirements.

• Coordinated florists, photographers, and musicians for events.

• Communicated with catering, lighting and sound companies to obtain price quotes.

• Consulted with customers to determine objectives and requirements for events.

• Developed post-event reports to determine effectiveness of each event.

• Working with a property which has 100 Rooms
• Handling 12 stewards of my team Cordinater and manage them with there work and responsibilities and there shifts.

• 2 Restaurant are there called Darbaar and

Verandah with 100 + covers served the multi cuisine food with Royal ambiance and the heritage look

• Always greet and welcome guests promptly in a warm and friendly manner.

• Always thank and give fond farewell to guests conveying anticipation for their next visit.

• Assist guests with table reservations.

• Assist guests while seating.

• Ensure guests are serviced within the specified time.

• Has a good knowledge of menu and presentation standards.

• Speak with guests and staff using clear and professional language, and answer phone calls using appropriate telephone etiquette.

• Able to answer any questions regarding the menu and assist with menu selections.

• Able to anticipate any unexpected guest need and react promptly and tactfully.

• Always applies service techniques correctly at all times, and serves Food & Beverage items with enthusiasm.

• Serve food courses and beverages to guests.

• Set tables according to the type of event and service standards.

• Record transactions/orders in Point of Sales systems at the time of order.

• Communicate with the kitchen regarding any menu questions, the length of wait, and product availability.

• Communicate additional meal requirements,

allergies, dietary needs, and special requests to the kitchen.

• Check with guests to ensure satisfaction with each food course and beverage.

• Responsible for clearing, collecting, and returning food and beverage items to the proper area.

• Maintain cleanliness of work areas, china, glass, etc. throughout the shift.

• Reviews order dockets ensuring accurate and timely preparations for order requirements accordingly.

• Present accurate final bill to guests and process payment.

• Perform shift closing on the Point of sales terminal and tally cash and credit card setflements.

• Ensures that the restaurant is always kept clean and organized, both at the front as well as the back of house areas.

• Ensures that hotel brand standards and SOPs are consistently implemented.

• Work with fellow staff and managers to ensure that the restaurant achieves its full potential.

• Completes the daily responsibilities that are set for each shift.

• Complete closing duties, including restocking items, turning off lights, etc.

• Conducts monthly inventory checks on all operating equipment and supplies.

• Take an active role in coaching and developing junior staff.

• Any other duties related to food and beverage service assigned by the manager.

• Kept waitstaff and front of house up to date about kitchen happenings and special reservations.

• Acted as manager on duty to field complaints and assure completion of day-to-day tasks.

• Delivered outstanding dining experiences for patrons.

• Working with a property which has 208 Rooms
• Restaurant called culina 44 with 150 covers served The European Mediterranean, Southeast, Asian & Indian cuisine and also one of the unique Thai restaurant called Thai pavilion which has a best Thai food in Gurgaon

• Banquet hall called ballroom which has maximum capacity for 550 guests

• comes with the option of dividing into a two venues ballroom 1 and ballroom 2 The venue offers a dedicated pre-function area with natural light streaming in

• Handling 8 stewards of my team Coordinated and manage them with there work and responsibilities and there shifts.

• Welcoming guests upon their arrival and assisting them with their seating arrangements.

• Assisting managers and organizers with planning the layout and logistics of events.

• Setting up and managing staff shifts and timetables.

• Developing and providing staff with the necessary training, including customer service and serving etiquette.

• Managing the setup of events.

• Monitoring the inventory of supplies, equipment, and furniture.

• Tending to guests' requests, questions, and complaints.

• Ensuring that the venue and facilities remain neat and clean.

• Ensuring that all applicable safety regulations are communicated and adhered fo.

• Served meals to customers according to established guidelines.

• Inspected dishes and utensils for cleanliness.

• Maintained clean and safe work environment.

• Increased sales significantly by upselling higher-end products to customers.

• Processed customer payments to accurately record transactions.

• Arranged furniture and equipment to maximize space and floor plan for seamless movement during functions.

• Hired, trained and scheduled staff to maintain adequate coverage for successful operations.

• Refilled beverage glasses, cleared and reset tables, and stocked service areas.

• Supervised set up of banquet food stations and coordinated service to multiple dining areas.

• Replenished condiments and other supplies at tables and service bars.

• Monitored staff money handling for suspicious behaviors like card skimming.

• Assessed meal preparation to check creation of special orders and cooking procedures.

• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.

• Supervised dining table set-up to prepare for diversity of event types, following strict service standards.

• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.

• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.

• Maintained clear and easy access to exits and fire lanes to prepare for emergencies.

• Set up and broke down conference and banquet rooms to meet facility standards and specifications.

• Established and maintained equipment inventory for accurate tracking, record keeping and to avoid loss.

• Interpreted instructions to schedule and set up events to client specifications.

• Liaised with catering department about event changes and implemented requested adjustments.

• Working with A property which has 164 Rooms

• Restaurant called bayleaf with 100 covers served the Indian cuisine and also 24/7 open cafe called momo cafe

• Greeting guests when entering and leaving

• Greeting provided menus upon arrival to dining room.

• Listening to guests' requirements and communicating with the concerned person

• serving them water or refilling their glasses, Taking table orders Serving food

• Ensuring guest satisfaction

• Assisting server and kitchen staff

• Stocking tables with essentials, including trays, condiments and cutlery

• Cleaning and setting tables and placing seasonal decorations, candles, and table cloths.

• Keeping menus clean and presenting them to customers.

• Stocking wait staff serving stations with napkins, utensils, trays, and condiments, and assisting the wait staff with all aspects of service.

• Clearing tables and preparing them for the next customers.

• Assisting in opening or closing tasks.

• Scraping food from dirty dishes, pots, pans, plates, flatware, and glasses, washing dirty dishes, and putting them away.

• Transporting used linen to or from the laundry or housekeeping section.

• Assisting with unloading and storing stock.

• Documented fnb inventory by reviewing stock and counting items.

• Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.

• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.

• Assisted front and back of house personnel in spot cleaning floors and maintaining welcoming environment for team members and guests.

• Assisted wait staff with timely food delivery and guest requests.

• Engaged in suggestive selling and other sales techniques.

• Answered customer questions about food and beverage items and assisted with menu selections.

• Ensuring everything is in place before leaving the restaurant

• Working with a property which has 63 Rooms
• Multi-cuisine Restaurant with 70 covers
• Welcoming guests
• Greeting guests when entering and leaving the restaurant
• Taking table orders
• or refilling their glasses, serving the food with the proper way of hospitality
• Ensuring guest satisfaction
• Assisting server and kitchen staff
• Setting up tables when guests leave
• Ensuring everything is in place before leaving the restaurant
• Assisted servers by providing glassware and utensils to guests.
• Cleaning and setting tables and placing seasonal decorations, candles, and table cloths.
• Keeping menus clean and presenting them to customers.
• Stocking wait staff serving stations with napkins, utensils, trays, and condiments, and assisting the wait staff with all aspects of service.
• Clearing tables and preparing them for the next customers.
• Scraping food from dirty dishes, pots pans , plates ,flatware and glasses
• Assisting with sweeping, mopping, and polishing the restaurant, bar, kitchen, and equipment.
• Transporting used linen to or from the laundry or housekeeping