Suraj Shah

Operations & Quality Control:

• Ensure all food and beverage offerings meet established quality and presentation standards.
  Design innovative menus and make necessary improvements.
  Manage the day-to-day operations of the outlet to ensure seamless functioning.
  Maintain high levels of cleanliness and safety within the outlet.
• Managed daily operations of hotel outlet ensuring smooth service delivery.
• Trained and supervised staff on guest service and operational standards.
• Collaborated with kitchen team to maintain menu quality and presentation

Financial Management:Manage budgets and monitor costs to maintain a positive financial index for operations.
Develop and implement strategies to achieve revenue and profitability targets.
Control inventory levels of food, beverages, and supplies.

Team Leadership & Development:Attract, recruit, train, and appraise talented personnel.
Lead the team by fostering a positive work environment focused on teamwork and motivation.
Establish performance standards for the team and monitor their performance.
Guest Service:Provide excellent internal and external customer service to enhance the overall dining experience.
Identify customer needs and respond proactively to concerns and complaints.
Ensure staff deliver high standards of service in terms of speed, quality, and personalisation.
Compliance & Reporting:Comply with all health, hygiene, and safety regulations.
Prepare and present reports on sales, productivity, and expenses to management.Respond to performance feedback and take immediate corrective actions to improve standards.

Event Coordination & Planning

• Event Support: Assist in planning and organizing all aspects of banquet events.
• Outdoor Catering : Coordinate with culinary, operations, and sales teams to ensure smooth event execution.
• Guest Relations: Liaise with guest detailing to understand their requirements and ensure their satisfaction with the event.

Staff & Operations Management

• Supervision:Supervise and lead banquet staff, including banquet captains and servers, during events.
• Task Delegation:Delegate tasks( KRA )effectively and provide guidance to staff to ensure all responsibilities are met.
• Training & Development:Train and develop banquet staff, communicating performance expectations and providing support.
• Operational Oversight:Ensure all banquet facilities, equipment, and arrangements meet event and brand standards.

Service & Guest Satisfaction

• Guest Interaction:Handle guest inquiries, resolve complaints, and provide exceptional customer service.
• Quality Control:Monitor and ensure high standards of presentation and service quality for food, beverage, and event setups.
• Feedback:Interact with guests to obtain feedback and use it for continuous improvement of service levels.

Administrative & Financial Support

• Inventory & Supplies: Assist in managing inventory, ordering necessary supplies, and maintaining appropriate par levels for equipment.
• Financial Duties: Support the banquet manager with financial and administrative duties, including cash handling and budget adherence.
• Compliance: Ensure adherence to all relevant health, safety, and legal regulations.

• Ensure daily smooth running of the banquet floor.
• Inspect the set-up of meeting and banquet functions, checking them against the Banquet Even Order (BEO).
• Assist managers with the staffing, venue layout, buffet set up and operations of the event.
• Responsible for the proper usage and good working order of the equipment, furniture and fixture to reduce injury and loss.
• Provide exceptional service to guests by immediately addressing needs and requests.
• Delegate tasks to staff members to maximize production under tight deadlines.
• Control food costs and inventory management.
• Train the banquet team to meet all the SOPs.
• Responsible for guest bill closing, monthly inventory, vendor bill closing and reports (post functions reports, glitch, breakages, revenue report).

• Responsible for all the set-up of banquet areas including furniture, CCG and fixtures.
• Exceeded goals through effective task prioritization and great work ethics.
• Used coordination and planning skills to achieve results according to schedule.
• Resolved issues, improved operations and provided exceptional service.
• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
• Improved operations through consistent hard work and dedication.

• Welcomed and acknowledged guests with smile, eye contact and friendly verbal greeting using guest's name and giving them best event experience.
• Out Door Catering (ODC)- Handling the ODC for Accenture, Golden Sachs, RMZ, Deloitte, Amazon.
• Task Force- Carter 6000pax ODC for Prestige Group from Aloft, Bengaluru.
• Part of Air Show Bengaluru, Feb 2019.
• Responsible for set up- MICE.
• Responsible for closing shifts.
• Best Debut Award JW Marriott for the month of January 2018.
• Certificate of appreciation by Department of Defense International Counterproliferation Program held on 7th May-11th May, 2018 at JW Marriott, Bengaluru.
• Star of the month award for Front of the house in the month of July 2019 at Four Season Hotel at Embassy Once, Bengaluru.