Summary
Overview
Work History
Education
Skills
Roles And Responsibilities
Father's Name
Personal Information
References
Training
Timeline
Generic

Parkash Giri

Food And Beverage
Hisar

Summary

Seeking a career with a company in order to hone my skills obtained from professional education and training from internationally reputed institutions and companies.

The ability to explain complex information clearly and simply. Good Sales and negotiation skills. Proactive, plenty of drive, initiative and highly self motivated. An honest and trustworthy manner.

30 years of age, a professional From the Service industry having a one year Diploma in Hotel & Catering Management and training in Hotel Expotel from Hyderabad for 6 months and experience of 11 years working at different levels from Tr.Steward to Outlet Manager. Driven Retail Manager with more than Three years of experience overseeing talented teams while guiding staff for superior customer interactions. Talented at leading daily activities and enhancing store atmospheres. Successful background resolving routine and unique issues to drive continued revenue growth and increase customer loyalty. Strengths in sales, service and team leadership in retail environments. Consistent record of increasing sales, cutting costs and developing exceptional front end teams.

Overview

13
13
years of professional experience
1
1
Language

Work History

Outlet Manager

Midtown Bakery Cafe
12.2020 - Current
  • Collaborated with other department managers to develop cross-promotional strategies that increased overall store performance.
  • Reduced inventory discrepancies by conducting thorough audits and implementing effective stock management practices.
  • Increased customer satisfaction by implementing efficient service strategies and staff training programs.
  • Evaluated employee productivity metrics regularly, adjusting goals accordingly to drive performance improvements.
  • Developed strong relationships with suppliers to negotiate favorable pricing and delivery terms, minimizing costs.
  • Optimized staff scheduling to ensure adequate coverage during peak hours without incurring excessive labor costs.
  • Managed financial transactions accurately, reconciling daily sales reports and maintaining organized financial records.
  • Ensured compliance with company policies, safety regulations, and industry standards through regular staff training sessions.
  • Maintained accurate records of all store inventory as well as tracking any sales trends or patterns for future purchasing decisions.
  • Multiplied earnings through sales goal achievement, customer service improvements, and commitment to team objectives.

F&B Executive

Mustard By Midtown- Multicuisine Restaurant
08.2017 - 12.2020
  • Ensured accurate financial reporting by meticulously monitoring daily sales records and reconciling discrepancies promptly when necessary.
  • Collaborated closely with other departments to create seamless guest experiences from arrival to departure.
  • Managed a high-performing team, providing training and mentoring to ensure consistently excellent service.
  • Developed a comprehensive employee training program that resulted in increased staff retention and improved performance.
  • Created tailored event menus for special occasions such as weddings, corporate events, and holiday parties to exceed client expectations.
  • Implemented cost-saving measures within the F&B department, reducing overall expenses without compromising on quality or guest experience.
  • Coordinated seasonal promotions within the F&B department, driving revenue during traditionally slow periods.
  • Increased customer satisfaction by implementing innovative menu items and improving existing recipes.
  • Responded to customer complaints, addressing concerns, and distress with amicable interactions.
  • Resolved customer complaints involving food or beverage quality and service.
  • Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
  • Maintained highest standards for beverage quality and service.
  • Motivated staff to perform at peak efficiency and quality.

Restaurant Supervisor

The SMG Resorts
07.2015 - 08.2017
  • Promoted teamwork amongst crew members by fostering open communication channels and encouraging collaborative problem-solving strategies.
  • Achieved exceptional customer satisfaction ratings through meticulous attention to passenger needs and accommodations.
  • Increased safety standards by implementing rigorous training programs for crew members.
  • Managed emergency situations effectively by remaining calm under pressure, quickly assessing risks, and executing decisive action plans.
  • Managed vessel inventory effectively to ensure necessary supplies were always available while minimizing storage costs and waste.
  • Supported the professional growth of junior officers through mentorship, guidance, and opportunities for increased responsibility.
  • Created a culture of safety awareness by conducting regular drills, providing crew members with proper training, and enforcing strict adherence to safety procedures.
  • Coordinated with other departments for seamless event execution, leading to successful events and satisfied clients.
  • Enhanced customer satisfaction by ensuring prompt and accurate order execution.
  • Implemented innovative menu ideas with the culinary team, resulting in fresh offerings that attracted new clientele.

Restaurant Captain

Ohri’s Cuisine Court
03.2013 - 07.2015
  • Coordinated with other departments for seamless event execution, leading to successful events and satisfied clients.
  • Enhanced customer satisfaction by ensuring prompt and accurate order execution.
  • Mentored junior staff members through skill-building exercises and on-the-job training sessions, cultivating a supportive learning atmosphere among colleagues.
  • Collaborated with kitchen staff to ensure timely preparation and presentation of meals, enhancing guest dining experience.
  • Monitored daily operations for consistency in service standards, resulting in a high-quality dining experience for all patrons.
  • Enforced proper hygiene practices among staff members as per health regulations.
  • Supervised waitstaff shifts for smooth operations, leading to increased efficiency and customer satisfaction.
  • Trained new team members on restaurant procedures, resulting in a more cohesive and effective staff.
  • Resolved guest complaints with empathy and professionalism, maintaining positive relationships with patrons.
  • Managed inventory levels to reduce waste and optimize food costs, contributing to overall profitability.

Senior Steward

Royal Reve Hotel
07.2011 - 03.2013
  • Managed inventory control, reducing waste and maintaining optimal stock levels for efficient operations.
  • Provided personalized service to VIP guests, anticipating their needs and exceeding expectations for memorable events.
  • Mentored junior stewards, providing guidance on best practices and fostering a strong team dynamic for consistent service excellence.
  • Boosted guest satisfaction through exceptional attention to detail, ensuring a clean and welcoming dining environment.
  • Streamlined banquet event set-up procedures, reducing labor hours needed and increasing overall efficiency for the team.
  • Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
  • Stepped into additional roles during busy times to boost coverage of important stations.
  • Documented kitchen inventory by reviewing stock and counting items.

Education

Skills

Store operations

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Roles And Responsibilities

  • To observe service and kitchen staff for adherence to quality standards.
  • To ensure maintenance checklists through daily work logs by conducting random check on procedures.
  • Train Staffs to maintain service standards.
  • Conduct periodic meetings with the staff to set performance/delivery targets based on previous experience and company targets and monitor different stages of their achievements.
  • Check on different cost analysis.
  • Conduct random stock audits
  • Check accuracy of records and registers.
  • Conduct random checks to access the quality of service standards.
  • Identify major concerns and areas for customer follow up in the comments cards and ensure appropriate actions in all the cases.
  • Staff motivation at different levels.
  • Weekly trainings to all the staff regarding service standards, grooming, up selling and controlling.
  • Ensure adequate staffing at the outlets.
  • To organize, supervise and Train all service personnel.
  • Making sure everyone in his section is having a smooth dining experience.
  • Deliver quality customer service to all guests.
  • Keeping record of the guest history, comment card analysis, training of staff for liquor and skills of how to sell

Father's Name

Bhim Giri

Personal Information

  • Date of Birth: 03/30/92
  • Gender: Male
  • Nationality: Indian

References

References shall be made available on demand.

Training

Completed industrial training in Hotel Expotel, Tankbund, Hyderabad from 12/01/10 to 06/30/11. Trained in various departments of the hotel including Front Office, Housekeeping, Laundry, Kitchen, Stewarding.

Timeline

Outlet Manager

Midtown Bakery Cafe
12.2020 - Current

F&B Executive

Mustard By Midtown- Multicuisine Restaurant
08.2017 - 12.2020

Restaurant Supervisor

The SMG Resorts
07.2015 - 08.2017

Restaurant Captain

Ohri’s Cuisine Court
03.2013 - 07.2015

Senior Steward

Royal Reve Hotel
07.2011 - 03.2013

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Parkash GiriFood And Beverage