PANKAJ KUMAR
ASSISTANT RESTAURANT MANAGER
DEORIA
Summary
Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise. Results-oriented achiever with proven ability to exceed targets and drive success in fast-paced environments. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance.
Overview
5
5
years of professional experience
Work History
Assistant Restaurant Manager
BENGALURU MARRIOTT HOTEL WHITEFILED
04.2024 - Current
- Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
- Monitored restaurant operations and adjusted schedules to meet peak customer demand.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
- Conducted regular meetings with staff to discuss performance and address any issues.
- Ensured compliance with health department regulations by maintaining a clean and safe dining environment.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Analyzed daily sales figures and developed strategies to increase sales.
- Coordinated special events and promotions, drawing in new customers and increasing revenue.
- Enhanced customer dining experience with introduction of seasonal menu, offering fresh and innovative dishes.
- Negotiated contracts with entertainment providers to offer live music nights, attracting more patrons.
- Boosted sales of high-margin items by developing promotional strategies in collaboration with marketing team.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Managed team of up to 11 restaurant staff, maintaining exceptional customer service and quality standards.
Food and Beverage Executive
BENGALURU MARRIOTT WHITEFIELD
04.2023 - 03.2024
- Oversaw daily operations of multiple outlets simultaneously, ensuring smooth coordination between all teams involved in service delivery.
- Promoted a positive work culture by fostering teamwork, open communication, and professional development opportunities for staff members.
- Implemented cost control measures to minimize waste and optimize inventory levels, reducing operational expenses.
- Assessed competition regularly by monitoring market trends to stay ahead in the industry continuously adapting offerings accordingly.
- Led successful event planning initiatives for both corporate functions and private parties, exceeding client expectations every time.
- Mentored and developed a strong team of leaders within the F&B department which led to improved staff retention rates.
A1 OPERATION- TEAM MEMBER
VIVANTA BY TAJ
12.2021 - 03.2023
THE LEELA PALACE BANGALORE
11.2019 - 03.2020
- Assisted Housekeeping team in cleaning guest room and public area
- Assisted Housekeeping team in floral design for Lobby
- Worked In laundry and learned about the heavy machines used there
- Assisted the service team with setting up the banquet with different styles of setup like theatre style, classroom style, U- shape, Round setup, Board room style
- Assisted the service team with setup of buffets in the banquet and also in the all-day dining restaurant
- Assisted the service people during the wine dinner and learned about the wine service and also about food pairing
- Have also done In-Room Dinning service
- Learned about coffee service in the all-day dining restaurant
- Learned about different types of cocktails and also learned about whiskies and wines in the BAR (THE LIBRARY BAR)
- Have done Beer service, Wine service and whisky service
- Worked in human resource department and learned about the usage of Microsoft office and also have done data entries
- Worked in Finance department and learned about the different types of charges and also worked on PMS
- Worked in kitchen department and learned about different types of gravy and also helped the chef to arrange live station
- Worked in tandoor section and learned about different types of starters.
Education
HOTEL MANAGEMENT -
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
BENGALURU, INDIAINTERMEDIATE - undefined
KENDRIYA VIDYALAYA A.F.S YELHANKA
BENGALURU, INDIACLASS X - undefined
KENDRIYA VIDYALAYA D.G.Q.A
CHENNAI, INDIAAdvance Diploma in Hotel Management & BTS in Tourism - undefined
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
WSET LEVEL 1 - undefined
THE WINE & SPIRIT EDUCATION TRUST
CerTequila LEVEL 1 - undefined
INTERNATIONAL TEQUILA ACADEMY
E-HOTELIER – PREPARE AND MONITOR BUDGET(F&B) - undefined
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
E-HOTELIER – COVID-19 AWARENESS - undefined
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
Skills
Staff Training and Development
Languages
English
Upper intermediate (B2)
Hindi
Upper intermediate (B2)
Tamil
Intermediate (B1)
Bhojpuri
Upper intermediate (B2)
Timeline
Assistant Restaurant Manager
BENGALURU MARRIOTT HOTEL WHITEFILED
04.2024 - Current
Food and Beverage Executive
BENGALURU MARRIOTT WHITEFIELD
04.2023 - 03.2024
A1 OPERATION- TEAM MEMBER
VIVANTA BY TAJ
12.2021 - 03.2023
THE LEELA PALACE BANGALORE
11.2019 - 03.2020
HOTEL MANAGEMENT -
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
INTERMEDIATE - undefined
KENDRIYA VIDYALAYA A.F.S YELHANKA
CLASS X - undefined
KENDRIYA VIDYALAYA D.G.Q.A
Advance Diploma in Hotel Management & BTS in Tourism - undefined
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
WSET LEVEL 1 - undefined
THE WINE & SPIRIT EDUCATION TRUST
CerTequila LEVEL 1 - undefined
INTERNATIONAL TEQUILA ACADEMY
E-HOTELIER – PREPARE AND MONITOR BUDGET(F&B) - undefined
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
E-HOTELIER – COVID-19 AWARENESS - undefined
INTERNATIONAL INSTITUTE OF HOTEL MANAGEMENT
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