Playing cricket, watching TV, Music
Ravindrareddy Vari
F&B Manager, Hospitality Industry
Guntur
Summary
Dynamic F&B Manager with a proven track record at Mrugavani Resort Hyderabad, excelling in cost control and customer satisfaction. Enhanced revenue through innovative menu development and effective team leadership, while fostering strong vendor relationships. Committed to operational efficiency and maintaining high hygiene standards, driving exceptional guest experiences.
Overview
22
22
years of professional experience
4
4
Languages
Work History
F&B Manager
Mrugavani Resort Hyderabad
06.2024 - Current
- Managed financial aspects of the F&B department, ensuring budget compliance and profitability.
- Reduced labor costs while maintaining exceptional service standards by effectively managing employee schedules and shift assignments.
- Evaluated customer feedback data to identify areas for improvement in product offerings or service delivery methods.
- Developed strong communication channels between front-of-house and back-of-house teams for seamless service delivery.
- Maintained a comprehensive knowledge of industry trends in order to adapt business practices accordingly for continued success in the market.
- Exceeded revenue targets consistently by implementing cost-control measures without compromising quality or guest experience levels.
- Ensured a safe working environment by enforcing strict adherence to health, safety, and sanitation regulations.
- Contributed to long-term business growth strategies through meticulous competitor analysis, market research initiatives, and regular reviews of operational effectiveness.
- Boosted customer satisfaction by implementing new menu items and service improvements.
- Championed sustainability efforts within the F&B department by sourcing eco-friendly products where possible.
- Enhanced team performance through effective staff training and development programs.
- Maximized employee retention by creating a supportive work environment focused on teamwork and professional growth opportunities.
- Oversaw all aspects of event planning, including menu creation, staffing, setup, and teardown for successful execution.
- Established a loyal customer base by delivering exceptional service and consistently exceeding guest expectations.
- Fostered positive relationships with vendors, negotiating contracts for optimal pricing on products and services.
- Promoted brand awareness through community outreach efforts, partnerships with local businesses, and social media marketing strategies.
- Collaborated with chefs to develop innovative menus that catered to diverse clientele tastes and preferences.
- Increased revenue with targeted promotions, special events, and upselling techniques.
- Implemented quality control measures to maintain high standards of food preparation and presentation.
- Streamlined operations by optimizing inventory management and reducing food waste.
- Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
- Maintained highest standards for beverage quality and service.
- Managed bar and wait staff and directed hiring program.
- Drafted beverage purchasing plan, aligning inventory needs with budgetary constraints by applying historical data.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Conducted hands-on training for equipment, demonstrating proper technique and safety protocols.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Resolved customer complaints involving food or beverage quality and service.
- Trained food and beverage service personnel, confirming staff to provide recommendations and answer questions.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program and raised profitability per glass.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Purchased food and cultivated strong vendor relationships.
- Maximized quality assurance by completing frequent line checks.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- 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.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Coordinated with catering staff to deliver food services for special events and functions.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Developed unique events and special promotions to drive sales.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Education
Bachelor of Arts - Agriculture Forming
Ponnur Degree College
Ponnur 05.1997
Ksj College
Ponnur 1993
High School Diploma -
Zpph School
Machavaram1990
Skills
Food presentation
Labor management
Menu development
Scheduling staff
Cost control
Allergy awareness
Waste reduction
Wine pairing
Nutrition
Table management
Beverage making
Menu pricing
Hygiene standards
Food and beverage operations
Sanitation standards
Ordering supplies
Operations oversight
Service delivery management
ABC standards
Teamwork
Teamwork and collaboration
Food preparation
Customer service
Nutritional knowledge
Problem-solving
Hospitality management
Time management
Problem-solving abilities
Safe food handling
Team leadership
Multitasking
Operations management
Customer satisfaction
Operational efficiency
Multitasking Abilities
Excellent communication
Food safety compliance
Reliable and responsible
Decision-making
Cash handling
Self motivation
Collaboration and teamwork
Time management abilities
Adaptability and flexibility
Critical thinking
Active listening
Team collaboration
Recruitment
Effective communication
Organizational skills
Cost controls
Sales and marketing
Team building
Problem-solving aptitude
Health and safety regulations
Employee performance evaluations
Restaurant operations
Adaptability
Strategic planning
Food plating and presentation
Relationship building
Inventory control
Payroll administration
Work Planning and Prioritization
Purchasing
Staff supervision
Quality assurance
Quality control
Coaching and mentoring
Kitchen equipment operation and maintenance
Sanitation
Crisis management
Analytical skills
Performance monitoring
Interpersonal communication
Continuous improvement
Staff scheduling
Written communication
Money handling
Supply chain management
Scheduling
Sales promotion
Cost estimation
Expense tracking
Reliability
Kitchen staff coordination
Staff recruitment
Professionalism
Interpersonal skills
Task prioritization
Customer retention
Recruitment and hiring
Risk management
Portion control
Interests
Timeline
F&B Manager
Mrugavani Resort Hyderabad
06.2024 - Current
Bachelor of Arts - Agriculture Forming
Ponnur Degree College
Ksj College
High School Diploma -
Zpph School