Summary
Overview
Work History
Education
Skills
Certification
Timeline
Mayank Singh

Mayank Singh

Assistant Restaurant Manger

Summary

HOSPITALITY OPERATIONS MANAGER RESTAURANT MANAGEMENT || GUEST RELATIONSHIP MANAGEMENT || TEAM LEADERSHIP Zealous hospitality professional with over 8 years of experience entire gamut of restaurant management functions including revenues, food & beverage operations, menu-planning, house-keeping, guest satisfaction, and people engagement; contribute significantly to augment the business profits and develop the restaurant repute with an aim to deliver 100% guest satisfaction PROFILE SYNOPSIS Hotel Operational Excellence Customer Delight Food & Beverage Services Inventory Management Hospitality Service Strategy Quality Management Budget Management Restaurant Operations Management Compliance Regulation Supreme Guest Experience Liaison & Coordination Training & Development Value-driven professional with skills directing a gamut of hospitality functions including service delivery, restaurant operations, inventory management, stock availability, sales, and F&B management. Significant experience in ensuring hotel operational excellence, improved sales, business reputation & commercial success Tactical Planner in defining standard operational systems and training modules for team motivation Proficient in ensuring efficient hotel operations, spearheading quality initiatives, and achieving profitability objectives People engagement specialist; excel in maintaining relationships with customers, partners, associates, diverse teams and instilling the appropriate blend of hotel culture and business philosophies Display leadership role in guest hospitality and team supervision, exemplifies excellent customer service with a capability of handling irate customers in a calm & positive attitude

Overview

8
8
years of professional experience
4
4
years of post-secondary education
6
6
Certifications

Work History

Assistant Restaurant Manager

Grand Hyatt - Goa, Food & Beverage
07.2022 - Current
  • Assisting Outlet manager to run the daily breakfast operation for 260 cover All day dining restaurant- The Dining Room and Taking care of confectionery shop (TWG) & Lounge
  • Project: Oktober Fest brunch, Thanks giving dinner, Relaunching brunch
  • Role & Responsibility: Monthly Profit and loss report, Check On DRR on daily basis, Post critic event flow report, Annually quality assurance Audit, Month End Accruals, Snag list on monthly basis, Probation review, Maintaining NR tracker, Reservation tracker
  • Received outstanding ratings on customer surveys after functions
  • Delivered excellent customer service ensuring guests' comfort and safety
  • Adeptness in maintaining high norms of food service, checking minimum supply waste & adequate par stock for daily use at outlets and tracking all purchase orders & request within desired quality & budgetary parameters
  • Attended & conducted briefings and relevant departmental meetings to discuss on safeguarding brand values of hotel, ensuring the team utilize hygiene and safe work practices following set directives
  • Taking care of confectionery shop & Lounge
  • Adeptness in maintaining high norms of food service, checking minimum supply waste & adequate par stock for daily use at outlets and tracking all purchase orders & request within desired quality & budgetary parameters
  • Provided training to staff members and carry out performance Appraisal/ Management of the staff in the department with effective & efficient rostering, handling operational activities as per hotel guidelines to provide the highest standards of service while permitting acceptable profit / business levels
  • Engaged with VIP/long staying guests and implement guest experience management while ensuring maximum guest satisfaction and tracking HYSAT (Medallia)
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction
  • Identified team weak points and implemented corrective actions to resolve concerns
  • Immediately resolved issues with patrons by employing careful listening and communication skills
  • Recruited and hired employees offering talent, charisma and experience to restaurant team
  • Developed unique events and special promotions to drive sales
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty

Food and Beverage Trainer

grand hyatt goa
goa
01.2022 - Current
  • Developed waste-control policies to maintain profitable operations.
  • Performed server and bartender duties by greeting guests, serving food and beverages and taking reservations.
  • Reduced food, liquor and supply costs % by implementing inventory control.
  • Trained [50]-person staff to enhance customer service and encourage repeat business.

Food & Beverage Team Leader

Grand Hyatt Goa
Goa
06.2017 - 06.2022
  • Played the role of Food & Service Team leader – Restaurant (CHULHA) Indian Specialty, in Room Dinning, Pool Bar & Grill and events.
  • Project: Chulha Cocktail bar
  • Role & Responsibility: Quarterly updating the menu for upselling the Indian inspired cocktails.
  • Received outstanding ratings on customer surveys after functions
  • Delivered excellent customer service ensuring guests' comfort and safety
  • Manage operation of 313 rooms spread over 28 acres (IRD)
  • Manage 88 covers and 286 sun beds; ensured guests' comfort and safety (pool bar)
  • Supervise restaurant with 163 covers and 18 employees in (chulha)
  • Acted as a sales representative coordinating with travel agencies and other connecting hotels for organize reservations
  • Liaise with guests and monitor guest feedback to deliver prompt, efficient, and accurate service to all guests
  • Ensure meeting of operational standards set for all the equipment
  • Direct butler and in-room dining team and manage current assets in the rooms
  • Implement systems, manage daily operations of the restaurant to achieve maximum efficiency in various operations
  • Coordinate with room divisional, front office, guest satisfaction officer (F&B) and reservations & lobby team
  • Manage inventories and stock of the bar as well as the restaurant; keep close check on minimum par stock in stores for effective material management
  • Ascertained and ensured smooth operations in all departments of restaurants core areas for optimum revenue generations
  • Manage daily opening and closing procedures, restaurant operations, and staff
  • Maintain standards and guest delight in the restaurant; resolve conflicts and other issues
  • Work towards maximizing the sale of the restaurant
  • Conduct training programs for the team to explain company policies and impart motivation; carried out regular meetings to address staff concern
  • Create an employee friendly work environment to boost morale and provide constant learning & development
  • Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
  • Inspected equipment, refrigerators and warming lamps to check compliance with safe operating levels.
  • Learned other teammates' work tasks to train as backup.
  • Communicated effectively with customers to plan large or specialized orders, providing customers with recommendations, samples and response to particular requests.
  • Greeted customers at counter to fulfill requests and answer questions.

Food & beverage – Waiter

Grand Hyatt
- 11.2015
  • Utilize the feedback from Employee Satisfaction Survey to draw an action plan
  • Provided excellent wait service to ensure satisfaction; took customer orders and delivered food and beverages
  • Provided menu recommendations, answered questions and shared additional information with restaurant patrons
  • Up-sold additional products when appropriate; adhered to timing standards for products and services
  • Checked customers' IDs to ensure meeting of minimum age requirements for consumption of alcoholic beverages
  • Communicated order details to the Kitchen Staff; processed customer bills or payments
  • Promoted new or high-value food items by creating attractive displays in cases and other customer-facing areas
  • Communicated effectively with customers to plan large or specialized orders, providing customers with recommendations, samples and response to particular requests

Food & Beverage – Waiter

Club Mahindra
Varca
05.2014 - 11.2015
  • Cleaned tables or counters after patrons have finished dining
  • Greeted and escorted customers to their tables; presented menu and provided detailed information when asked (e.g
  • About portions, ingredients or potential food allergies)
  • Prepared tables by setting up linens, silverware, and glasses
  • Informed customers about the day's specials and offered menu recommendations upon request
  • Greeted customers at counter to fulfill requests and answer questions.
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
  • Communicated effectively with customers to plan large or specialized orders, providing customers with recommendations, samples and response to particular requests.

Trainee

- 05.2012
  • Led and streamlined all aspects of banquet operations with quality assurance to achieve service excellence
  • Completed six month industrial training at ‘The Park, Delhi'
  • Gained extensive exposure of food & beverage handling, front office management, housekeeping, and food & beverage production
  • Attended training courses to build understanding of processes, techniques and industry

Education

Bachelors in HM (Hons) - Hospitality Management

FHRAI Institute of Hospitality Management, DELHI NCR
06.2010 - 03.2014

Intermediate - Science Stream

UP Board

Matriculation -

Saint Vivekananda Public School, (CBSE Delhi Board

Skills

MS Office, MS Excel, Micros, Opera, SAP, IDS, iScala, and Tritonundefined

Certification

Awarded HYSAT and received diamonds in GHG

Timeline

Assistant Restaurant Manager - Grand Hyatt - Goa, Food & Beverage
07.2022 - Current
Food and Beverage Trainer - grand hyatt goa
01.2022 - Current
Food & Beverage Team Leader - Grand Hyatt Goa
06.2017 - 06.2022
Food & Beverage – Waiter - Club Mahindra
05.2014 - 11.2015
FHRAI Institute of Hospitality Management - Bachelors in HM (Hons), Hospitality Management
06.2010 - 03.2014
Food & beverage – Waiter - Grand Hyatt
- 11.2015
Trainee -
- 05.2012
UP Board - Intermediate, Science Stream
Saint Vivekananda Public School, (CBSE Delhi Board - Matriculation,

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Mayank SinghAssistant Restaurant Manger