Sahil Kumar Setia

Jindal Naturecure Institute (JNI) is a leading Naturopathy hospital for providing prevention and cure for chronic diseases through body detoxification and life-style modification with a holistic approach. It pioneered modern drug less healthcare in India.

Job Role : Diet Centre Manager (Food & Beverage Manager)

• Managing daily foodservice operations.
• Interviewing, recruiting, training, and firing staff.
• Interacting with customers to ensure their satisfaction.
• Organizing staff working schedules.
• Offering nutritional consulting to customers.
• Carrying out inventory management.
• Establishing a budget and working within its confines.
• Purchasing supplies and equipment for operations.
• Designing standards and procedures for food preparation.
• Developing client-specific dietary programs and diverse eating options.
• Ensuring safe storage and preparation of food.

Job Role : Operations Manager (Banquet Operations & Sales)

• Fully responsible for all aspects of all departments.
• Support and work with all Head of Departments in all aspects of running this hotel.
• Ensure the premises are in operative condition as per category of the unit to receive & serve the guests.
• Conduct regular operations team meeting with all the HOD daily / weekly to discuss routine operational matters, sales targets, GSTS feedback / RSTS feedbacks and action taken for service recovery, and also any staff issues. Minutes of the meeting to be sent to GM/RGM.
• Ensure SOP implementation in all departments and check the same during routine operational checks. Consultant /GRM guidance to be taken wherever required.
• Monitor the purchase / indent / requisitions of each department, the accounts receivable (collection from debtors) and the accounts payable (payable to the vendors / suppliers etc).
• Randomly inspecting the stores (F & B / Kitchen) to check the stock in hand (quality, par stock levels, expiry etc) with the F & B Manager & Chef.
• Dealing with Suppliers / Vendors for quality products involving Purchase Manager and providing performance assessment of vendors every quarter to HO Purchase.
• Inspecting all departments for SOP implementation.
• Inspecting all department with their respective Manager's for cleanliness, ambience, service readiness, staff grooming & hospitality culture.
• Monitor the co-ordination between all departments for smooth & efficient operations.
• Assessing and reviewing customer satisfaction and service recovery process.
• Meet all dept. heads to review & train the staff to upkeep the human capital.
• Identifying staff learning needs and assisting with development
• Providing timely and constructive feedback to all direct reports as and when required either formally or informally.
• Conduct weekly / Daily meeting with marketing people for enquiry & follow up & conversion to grow up the business.
• Monitor and maintain operation & overhead cost in order to maintain maximum revenue to the organization.
• Be on available on call 24 hours a day to resolve any urgent problems on emergencies.
• Responsible for the overall management of the operation of the hotel.
• Any other duties assigned.

Job Role : Food & Beverage Operations & Sales

As Food & Beverage Manager, I am Responsible for running catering and facilities - coordinating with guests for resolving their concerns/ needs, ensuring high quality Services resulting in customer delight all F&B outlets (Banquets,Multi-cuisine restaurant (Bar)

• Anchoring all activities for Catering in coordination with Chefs and Managers, thereby achieving delivery, service and quality norms.
• Managing all aspects of F &B management from menu planning to monitoring food production and ensuring compliance with quality, hygiene, safety and environmental standards.
• Closely interacting with in-house and potential guests to understand their requirements and customizing the offerings and services accordingly.
• Actively involved in organizing events like food festivals &parties for corporate clientele and VIP guests involving staffing and resource allocation and deployment.
• Inventory management for CGS on weekly & monthly basis for indenting of adequate stocks.
• Imparting appropriate training on Menu knowledge, Service Excellence and Teamwork to F&B outlets and coordination with kitchen & support service staff.
• Developing the PR& visiting to the different segments of guest to increase my room as well as F&B Revenue. Tele marketing,
• Executing the total operation of F&B in absence my F&B Manager
• Maintaining the decorum & discipline of the F&B outlets
• Coordinating with front office department to suggest the specialty of the restaurants food and beverage .to meet the budget of restaurant.
• Making daily sales report. Monthly revenue report and evaluating the variance from the budget and discussing with my seniors to solve this.
• Handling the complaints of restaurant and motivating staff to provide best and to maximize gold card holders, sales
• To train the staff & holding the team of Senior captains, captains& stewards.
• Maintaining the par stock of the restaurant& purchase indent
• Creating co- ordination among inter & inter department.
• Checking comments &feedback of guests and maintaining Guests track record.

Job Role : Banquet Manager ( Banquet Operations, Wedding Planner, & Banquet Sales)

ROLE :

Oversaw all logistical and Staffing, arrangements for number of social functions & meetings for “ Ramada Jalandhar City Centre” total with 12000 Sq. ft function space and catering sales of Rs. 4500000 to 5000000 Per Month.

Event Production

• Collaborate closely with catering and conversation service sales staff to design personalized floor plans, décor, logistics, and staffing for small and large events.
• Coordinated logistics between departments involved in presenting functions (including kitchen, beverage, and service staff)
• Received feedback from satisfied clients for consistent and through attention to detail and delivery of complex functions.
• Organized over In –Premises & Off Premises caterings for functions at Corporate Site And Public venues

Administration

• Consistently met labor cost goals through proper scheduling
• Designed purchase, and maintained linens, props and accessories for dozen of decorative themes parties.

Personal Management

• Adapted and implemented guest-focused programs to elicit useful policy input from line staff, resulting in improved performance and productivity.
• Arranged and supervised monitoring relationships to train staff & captains.

Oversees the outlet's bar operations and other bartenders' work to ensure that they provide positive customer experience. Ensures the smooth running of the bar.

• Prepare alcohol or non-alcohol beverages for bar and restaurant patrons
• Interact with customers, take orders and serve snacks and drinks
• Assess customers’ needs and preferences and make recommendations
• Mix ingredients to prepare cocktails
• Plan and present bar menu
• Check guest identification and confirm it meets legal drinking age
• Restock and replenish bar inventory and supplies
• Stay guest focused and nurture an excellent guest experience
• Comply with all food and beverage regulations