PRAKASH KUMAR KATHAIT
Nainital
Summary
I am a seasoned restaurant management professional with a decade-long track record of elevating operational efficiency and enriching customer experiences. My fervent passion for authentic, sustainable cuisine resonates deeply with your company's core mission. I excel in dynamic, high-energy settings and have a history of substantially boosting profits and reducing expenses. My expertise also includes cultivating robust, high-performing teams that drive success and exceed expectations. Resourceful Assistant F&B Manager known for high productivity and efficient task completion. Possess specialized skills in inventory management, customer service excellence, and team leadership. Excel in communication, problem-solving, and adaptability, ensuring seamless operations and exceptional guest experiences.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Assistant F&B Manager
Yashail hotel 5* Star (Previously Radisson Blu And no into Re-Branding Process Taj
Haridwar Uk
03.2024 - Current
- Assisted in developing and implementing new strategies to improve customer service, increase sales and profitability.
- Monitored staff performance to ensure that established standards of quality were met.
- Organized the daily operations of the restaurant, including scheduling, ordering supplies and managing inventory.
- Trained new employees on food safety regulations, customer service techniques, menu items and cash register operation.
- Performed financial analysis on weekly sales reports to identify areas for improvement or cost savings.
- Conducted regular meetings with staff members to discuss goals and objectives for upcoming weeks and months.
- Created menus, special offers and promotions to attract customers and boost revenue.
- Ensured proper maintenance of all equipment used in the restaurant.
- Developed training programs for staff members on topics such as customer service and food preparation processes.
- Supervised a team of 15+ employees while providing feedback on their performance.
- Created and delivered orientation and training for new team members and professional development activities for experienced associates.
- Evaluated and analyzed levels of guest satisfaction and focused on continuous improvement and innovative foodservice solutions.
- Oversaw food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
- Maximized revenue and profits of hotel food services through customer satisfaction, employee engagement and meticulously clean, sanitary and safe environments.
- Wrote and communicated clearly, understood internal documents and reports and interacted professionally with guests and employees.
- Designed exceptional menus, purchased superior goods, continuously improved and modernized operations and liaised between guests, service staff and kitchen.
- Spearheaded and executed food and beverage marketing and promotional programs, met with potential clients and members and arranged meetings, banquets and facility tours.
- Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
- Managed food and beverage operations for upscale urban hotels with relentless focus on hospitable and gracious guest services.
- Analyzed sales data to identify trends and adjust strategies accordingly.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained new employees to perform duties.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Oversaw food preparation, production and presentation according to quality standards.
- Delegated work to staff, setting priorities and goals.
- Resolved problems or concerns to satisfaction of involved parties.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Assisted staff by serving food and beverages or bussing tables.
- Explained goals and expectations required of trainees.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Inspected dining and serving areas for cleanliness and proper setup.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Coached staff on strategies to enhance performance and improve customer relations.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Distributed food to service staff for prompt delivery to customers.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
RESTAURANT MANAGER
Hilton Garden Inn
Muscat
11.2019 - 03.2024
- Spearheaded daily restaurant operations, delivering exceptional customer service and maintaining rigorous quality standards for over 500 patrons daily
- Executed strategic cost-control measures, slashing food waste by 15% and enhancing supply chain efficiency
- Directed comprehensive staff training initiatives, boosting service speed by 20% and elevating customer satisfaction levels
- Negotiated astutely with suppliers, securing premium ingredients at a 10% cost reduction without compromising on quality
- Optimized communication between kitchen and front-of-house teams, cutting customer order wait times by 25%
F&B SUPERVISOR
Atlantis Dubai
Dubai
01.2019 - 08.2022
- Spearheaded strategic menu development, driving a 5% uptick in quarterly revenue
- Led and nurtured a team of over 30 employees, achieving an industry-low turnover rate of less than 10%
- Introduced an inventory tracking system that slashed stock discrepancies by 18%, boosting operational efficiency
- Orchestrated staff cross-training, enabling seamless handling of a 15% surge in peak period customer flow without expanding the workforce
- Played a key role in creating and launching a customer loyalty program, resulting in a 12% growth in repeat patronage within its inaugural year
BAR SUPERVISOR
The Manu Maharani
Nainital
09.2013 - 01.2019
- Expertly managed shifts, orchestrating a team of 15 to optimize service delivery and reduce downtime
- Spearheaded staff training, cultivating a team awarded for top-tier customer service in the district
- Implemented a waste tracking system, achieving a 7% reduction in supply costs and supporting sustainability objectives
- Achieved a 96% accuracy rate in order fulfillment by developing and implementing an improved order management system
BARTENDER
Godwin Hotels
Meerut
02.2011 - 07.2011
- Delivered exceptional mixology services, creating and serving a wide variety of drinks with meticulous attention to customer satisfaction
- Conducted smooth and accurate financial transactions, proficiently handling cash and processing credit card payments
- Enhanced beverage presentation through artistic preparation of fresh fruit garnishes, elevating the visual and taste experience
- Curated an appealing bar environment by thoughtfully organizing glassware and spirits, contributing to a welcoming ambiance
Education
BACHELOR OF SCIENCE - HOSPITALITY MANAGEMENT
Gautam Buddha University
Meerut, UP12.2011
Skills
- Financial Planning and Strategy
- P&L Management
- Food Safety
- Labor Scheduling
- Strategic Planning
- Team Development
- Quality Focus
- Restaurant Operations
- Vendor Negotiations
- Staff Training
- Customer Service Excellence
- Inventory Management
Certification
- Certified Restaurant Manager, National Restaurant Association, Present
- ServSafe Manager's Certification, ServSafe Food Safety Program, Present
References
Ms. Remedios Cruz, The Atlantis Dubai, 050 202 8768
Extracurricular Activities
Secured A Grade in Dubai Municipality Hygiene & Sanitation Exam conducted by Dubai Municipality for Food Safety, 02/01/19 - 03/31/19, Dubai (UAE) Certified for Best Employee of the month from On The Border A Mexican Grill and Cantina., 02/01/19 - 03/31/19, Dubai (UAE) Was a Team Leader in Mexican Food & Cultural Events conducted at A.F.S (Arabian Food Supplies) Dubai., 02/01/19 - 03/31/19, Dubai (UAE)
Hobbies and Interests
- Music
- Reading
- Traveling
Languages
- English
- Hindi
Personal Information
- Date of Birth: 06/25/93
- Nationality: India
- Marital Status: Married
Timeline
Assistant F&B Manager
Yashail hotel 5* Star (Previously Radisson Blu And no into Re-Branding Process Taj
03.2024 - Current
RESTAURANT MANAGER
Hilton Garden Inn
11.2019 - 03.2024
F&B SUPERVISOR
Atlantis Dubai
01.2019 - 08.2022
BAR SUPERVISOR
The Manu Maharani
09.2013 - 01.2019
BARTENDER
Godwin Hotels
02.2011 - 07.2011
BACHELOR OF SCIENCE - HOSPITALITY MANAGEMENT
Gautam Buddha University
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