Manoj Kumar
Food And Beverage Executive
Virajpet
Summary
A bright, talented and hard-working individual with a bubbly, friendly personality and the ability to work as part of a team. Possessing excellent communication & hospitality skills and a proven ability to ensure that all customer expectations are met during the bar experience and providing amazing hospitality to guests. Customer focused, highly organised with the ability to make cocktails & beverages to the required standards and ensure the bar area is always clean and organized. Currently looking for a suitable bar staff position with an ambitious and rewarding company that offers excellent opportunities for development and career progression.
Overview
12
12
years of professional experience
1
1
Language
Work History
Food and Beverage Executive
Goa Marriott resort and Spa
Panjim, Goa
05.2024 - Current
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Championed sustainability practices within the foodservice operation by sourcing locally produced ingredients when possible.
- Increased staff performance with thorough training programs focused on service, safety, and product knowledge.
- Streamlined operations for increased efficiency and reduced costs through effective management of resources.
- Analyzed sales data to identify trends and areas for improvement in the food and beverage department''s performance metrics.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Led successful event planning initiatives for both corporate functions and private parties, exceeding client expectations every time.
- Managed budgets effectively, adhering to financial targets while prioritizing guest satisfaction and employee engagement.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maximized quality assurance by completing frequent line checks.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Food & Beverage Executive
RENAISSANCE RACE COURSE
Bengaluru, Karnataka
11.2021 - 03.2024
- Manage guest queries in a timely and efficient manner
- Represent needs of the team
- Ensure compliance of brand standards
- Be environmentally aware
- Assist Food and Beverage management with achieving financial targets
- Assist Food and Beverage management with training and development of team members
- Supervise Food and Beverage Outlet operations
- Communicate and delegate tasks to the team
- Assist other departments wherever necessary and maintain good working relationships
- Comply with hotel security, fire regulations and all health and safety legislation.
Bartender
ROYAL ORCHID CENTRAL
Bengaluru
06.2018 - 10.2021
- Working under the general guidance of the Bar Manager, assisting in the smooth running of our bar area to deliver a high standard of service and customer satisfaction
- Providing a visible presence to ensure that all customer requests and queries are responded to promptly and effectively
- Operating the till and taking cash
- Serving customers from behind the bar, offering advice on drinks
- Responsible for keeping the bar clean and tidy, collecting empty plates glasses
- Mixing cocktails for customers
- Preparing the bar for service, restocking wines and spirits
- Providing a professional, friendly and courteous service to all customers
- Taking food orders from customers in the seated restaurant area
- Delivering food and also drinks to customers at tables
- Occasionally working at weddings, private parties & conferences
- Dealing with guest complaints in a friendly and efficient manner
- Ensuring all cash, charge, float and till procedures are carried out in accordance with company policy.
Food and Beverage Executive
LEMON TREE PREMIER
04.2015 - 05.2018
- Elevated the quality of wine lists across all establishments under my supervision leading to increased profits from wine sales.
- Introduced new processes to enhance safety protocols compliant with health regulations within kitchen spaces as well as public areas where guests dine.
- Collaborated with culinary teams to create diverse menus reflecting seasonal ingredients and trending flavors.
- Increased staff performance with thorough training programs focused on service, safety, and product knowledge.
- Achieved revenue growth by collaborating with cross-functional departments such as sales, marketing, and operations for cohesive strategies focused on enhancing guest experiences.
- Oversaw daily operations of multiple outlets simultaneously, ensuring smooth coordination between all teams involved in service delivery.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
Guest Service Associate
JW.MARRIOTT
09.2013 - 02.2014
- Organized transportation arrangements upon request from clientele, facilitating a seamless travel experience.
- Enhanced guest satisfaction by addressing inquiries and resolving issues promptly.
- Provided personalized recommendations for local attractions, enhancing guests'' overall experience.
- Implemented upselling techniques during reservation process, increasing hotel revenue through upgraded rooms or additional services.
Steward
St.MARK'S HOTEL
06.2012 - 09.2013
- Upheld impeccable personal appearance standards as an ambassador of the company''s brand image when interacting with guests.
- Supported banquet events by efficiently preparing tables, serving guests, and clearing dishes promptly after completion.
- Promoted a culture of continuous improvement by actively seeking feedback from colleagues and supervisors to enhance service quality.
- Collaborated with team members to maintain smooth operations during high-traffic periods, minimizing wait times.
- Conducted regular quality checks on food items, ensuring freshness and reducing waste by timely rotation of stock.
- Effectively communicated with team members regarding meal orders or special requests from passengers for streamlined service delivery.
- Assisted in training new stewards on company policies and procedures, fostering a supportive team environment.
- Handled challenging situations with tact and professionalism, resolving passenger complaints and concerns.
- Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
Education
Associate of Arts -
Cauvery PU College
Mice Computer Centre
2015
Apprenticeship in Hospitality - Food And Beverage
St.Mark's Hotel
2012
Skills
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- Bartending
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- Cocktail recipes
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- Customer service
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- Knowledge of food & beverages
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- Customer facing
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- Fun personality
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- Smart appearance
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- Entertaining guests
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- Good knowledge of spirits and beers
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- High standards of personal personal presentation and customer service
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- Ability and willingness to work late nights & weekends
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- A great team player
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- Experience of serving large numbers of customers at large functions & events
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- Ability to work well within a busy, often fast-paced environment
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- Keen to learn and develop new skills
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- Able to work individually behind a bar
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- Vendor Negotiations
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- Recipe creation
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- Staff Leadership
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- Inventory Management
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- Staff Supervision
- Food and Beverage Service
- Classic Cocktails
- Beverage Preparation
- Customer Experience
- Vendor Relationships
- Staff Scheduling
- Employee Development
- Safety Rules
- Customer Satisfaction
- Cooking Methods
- Hospitality Management
Timeline
Food and Beverage Executive
Goa Marriott resort and Spa
05.2024 - Current
Food & Beverage Executive
RENAISSANCE RACE COURSE
11.2021 - 03.2024
Bartender
ROYAL ORCHID CENTRAL
06.2018 - 10.2021
Food and Beverage Executive
LEMON TREE PREMIER
04.2015 - 05.2018
Guest Service Associate
JW.MARRIOTT
09.2013 - 02.2014
Steward
St.MARK'S HOTEL
06.2012 - 09.2013
Associate of Arts -
Cauvery PU College
Mice Computer Centre
Apprenticeship in Hospitality - Food And Beverage
St.Mark's Hotel
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