Ravishankar Singh

Responsibility:

During the job role of Food & Beverage Manager, am overall responsible for all outlets, the banquet & conference halls in the Hotel.

Reporting hierarchy: Hotel General Manager

• Responsible for the banquet/conference operations.

• Responsible for increasing resident & non-resident footfalls in F&B outlets.

• Marketing initiatives for the online visibility and promotions of the hotel’s F&B outlets and catering offers for Resident and outdoor events.

• Maintenance of service standards and prompt resolution of guest concerns.

• Food promotions

• Staff rostering and allocation.

• Menu planning

• Vendor networking for out sourced services provided to guests

• Maintenance of Excise records for Liquor sales and consumption.

• Suggest new initiatives that the hotel can undertake, that will help increase revenue and/or guest satisfaction and delight.

During the job role of Asst. F&B Service Manager, is overall responsible for all outlets, the banquet & conference hall in the Hotel.

Reporting hierarchy: Hotel General Manager

Responsibility:

• Responsible for the banquet/conference operations.

• Responsible for increasing resident & non-resident footfalls in F&B outlets.

• Marketing initiatives for the online visibility and promotions of the hotel’s F&B outlets and catering offers for Resident and outdoor events.

• Maintenance of service standards and prompt resolution of guest concerns.

• Food promotions

• Staff rostering and allocation.

• Menu planning

• Vendor networking for out sourced services provided to guests

• Maintenance of Excise records for Liquor sale and consumption.

• Suggest new initiatives that the hotel can undertake, that will help increase revenue and/or guest satisfaction and delight.

During the job role of Sales Manager, is responsible for the utmost revenue generation for the hotel, maintain profitable business relations with the clientele and also assist Sales & Marketing Director to run the departmental operations in his absence.

Reporting hierarchy: Director of Sales & Marketing

Responsibility:

• Responsible for the sales & marketing promotions and operational activities.

• Responsible for promoting the hotel rooms, F&B outlets and event venues to the corporate clientele as well as to the FIT’s and online portals.

• Maintenance of service standards and prompt resolution of guest concerns.

• Staff rostering and allocation

• Suggest new initiatives that the hotel can undertake, to increase the F&B as well as room Sales while ensuring the guest satisfaction.

During the job role of Beverage & Banquets Manager, is responsible for the Bar operations as well as the banquet & conference venues in the Hotel and also assist F&B Director/Manager to run the departmental operations in his absence.

Reporting hierarchy: F&B Director/Manager

Responsibility:

• Responsible for the Banquets/Conference& Bar operations.

• Responsible for increasing resident & non-resident footfalls in F&B outlets.

• Maintenance of service standards and prompt resolution of guest concerns.

• Food & Beverage promotions

• Staff rostering and allocation

• Menu planning for the events & Promotions.

• Suggest new initiatives that the hotel can undertake, to increase the F&B Sales as well ensuring the guest satisfaction.

During the job role of Asst. F&B Service Manager, is overall responsible for all outlets, the banquet & conference hall in the Hotel.

Reporting hierarchy: Hotel General Manager

Responsibility:

• Responsible for the banquet/conference operation

• Responsible for increasing resident & non-resident footfalls in F&B outlets.

• Maintenance of service standards and prompt resolution of guest concerns.

• Food promotions

• Staff rostering and allocation.

• Menu planning

• Vendor networking for out sourced services provided to guests

• Suggest new initiatives that the hotel can undertake, that will help increase revenue or guest satisfaction and delight.

During the job role of Asst. Manager-F&B, is overall responsible for all outlets, the banquet & conference hall in the Hotel.

Reporting hierarchy: Hotel General Manager

Responsibility:

• Responsible for the banquet/conference operation

• Responsible for increasing resident & non-resident footfalls in F&B outlets.

• Maintenance of service standards and prompt resolution of guest concerns.

• Food promotions

• Staff rostering and allocation

• Menu planning

• Vendor networking for out sourced services provided to guests

• Suggest new initiatives that the hotel can undertake, that will help increase revenue or guest satisfaction and delight.

During the job role of F & B Executive, responsible for the IRD & Coffee shop operations. Reporting hierarchy: F & B Manager

Responsibility

• Responsible for Increasing footfall in F&B outlets

• Maintenance of service standards and prompt resolution of any guest concerns.

• Assisting the F & B manager in Staff rostering and allocation

• Menu planning

• Suggest new initiatives that the hotel can undertake, that will help increase revenue or guest satisfaction and delight.

During the job role of F & B Executive, responsible for the IRD & Coffee shop operations. Reporting hierarchy: F & B Manager

Responsibility

• Responsible for Increasing footfall in F&B outlets

• Maintenance of service standards and prompt resolution of any guest concerns.

• Assisting the F & B manager in Staff rostering and allocation

• Menu planning

• Suggest new initiatives that the hotel can undertake, that will help increase revenue or guest satisfaction and delight.

Reporting hierarchy - Corporate Chef, General Manager (L&D) & Unit HGM

Have successfully completed and been certified with the 18 months Executive Management Training for F & B department at Lemon Tree Hotels with advance knowledge of Sales, Front Office, & Food Production departments

Completed Industrial training from Vivanta by Taj, Begumpet-Hyderabad, in all major departments and have pursued the operational work in Banquets & Coffee shop for two months for a better F & B learning experience