Tanmay Parida

To work as a professional in an industry, where originality is appreciated and rewarded. I wish to be in a position of responsibility where i can make use of my knowledge and skills and learn new things from my seniors.

Self-motivated individual with strong interpersonal skills. Learning attitude in life helps me perform better. Good communication and presentation skills.

• Amit Kapoor, Food And Beverage Manager, Hyatt Pune, 9158896250, 9667030246, amit.kapoor@hyatt.com
• Belinda Quek, Director of Food & Beverage, Crowne Plaza Changi Airport, 74 Airport Boulevard, Singapore, 819664, (+65) 68235350, (+65) 68235351, (+65) 964 664 81, belinda.quek@ihg.com

• Professional Knowledge enhancing.
• Personal Fitness and Health & Hygiene Regime.
• Playing games, Watching movies and listening to songs.
• Social Networking.
• Play cricket, football.

• Pursuing Masters In Business Administration In Finance And Marketing Field from MIT Pune.
• Tourism and Hospitality Management from Nanyang Institute Of Hotel Management Singapore.
• Higher Secondary from Central Board of Secondary Education.
• Senior Secondary from Central Board of Secondary Education.

• Provide training to the students in sector of Hospitality And Tourism.
• Providing hotel industry training to the students, providing knowledge of various work departments in the hotel in which they can plan their future career.
• Guiding them on the basis of their skill and knowledge so they can plan their career in a proper manner.
• Opening and closing the restaurant., Appointing, inducting, and mentoring new staff members.
• Scheduling shifts according to the upcoming events.
• Conducting regular training for the whole team as per the brand standard requirements.
• Resolving customer questions and grievances in a professional manner.
• Ensuring that the restaurant adheres to pertinent health and safety regulations.
• Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.
• Recording all income and expenses and ensuring that cash registers are balanced.
• Handled breakfast and dinner operation in the All-day dining restaurant.
• Played a major role in fine-dining restaurant i.e. Baan-Tao (Award-winning restaurant for 3 consecutive years).
• Continuously monitored the restaurant and took appropriate action to ensure food quality and service standards are at top priority.
• Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
• Ensured proper cleanliness was maintained in all areas of the restaurant before all daily operations of the outlets.
• Communicated well and used strong interpersonal skills to establish positive relationship with guests and employees.
• Always took into consideration the special requirements of our repeat guests in order to build good and healthy business relations in future.
• Planned all events scheduled for the week well in advance depending upon the size of the event and requirements of the guest and always kept the team aware of the upcoming event in daily briefing.
• Always discussed the forecast of the month and all the other daily sale report of the restaurant and the department with the team and made them aware of the same.
• Weekly meeting with each team member whenever possible and looked upon to the problems of the staff and helped them grow within the team.
• Delivering quality service by providing a warm and welcoming environment for the guest.
• Continuously monitoring dining rooms for seating availability, service, safety and well-being of guests.
• Maintaining complete knowledge of restaurant menu, including daily specials and discussed the same in daily briefing.
• Trained, developed and counselled employees to develop a high performing team.
• Ensuring each guest receives excellent service by providing an environment which includes maintaining the brand standards, good knowledge of the menu, and all other components of standard hospitality.
• Worked with the food and beverage team in outdoor catering event of well-known companies of 1k-10k pax.
• Attended daily Medelia and departmental meetings with the hotel team to discuss the daily feedbacks of the guest.
• Prepared various reports on daily as well as monthly basis.