TARUN KUMAR NANDI

• successfully led pre-opening activities for multiple food and Beverage outlets.
• including conceptualization ,menu development ,staffing ,and operational setup.
• Developed comprehensive pre-opening Budget,timelines,and action plans,ensuring smooth and efficient launch processes.
• Established vendor relationships ,negotiated contracts,and managed procurement processes to secure high-quality ingredients and supplies at competitive prices.
• Conducted extensive staff training programs,focusing on service standards ,product knowledge ,and safety protocols to guarantee a seamless experience from day one.
• Monitored pre-opening expenses and financial performance ,identifying area for optimization and cost containment while maintaining quality standards .
• Assisted in the planning and execution of pre-opening activities for a new restaurant concept,coordinating with cross-functional teams to ensure alignment and synergy.
• contributed to menu development,pricing ,strategies ,and vendor selection processes, optimizing offerings to meet target demographics and market demands.
• participated in recruitment efforts,interviewing candidates and selecting top talent to join the pre-opening team.

· In current capacity successfully heading department.

· To co-ordinate formulation of annual operating Budget in determining outlet projected revenues and expenses, and operating equipment in line with compilation of Annual business Plan.

· Responsible for ordering supplies-supervise staff-guest service –cost of sales-P&L-M I S.

· To work in co-ordination with the Executive Chef for the development of new menus and menu changes

· To plan for and schedule manpower, equipment and supply requirements for the F&B service department

· To improve employee productivity and food quality by selecting the most flexible facility design and the best layout and equipment

· Responsible for hiring, training and proficiency of employees in F&B Service department

· To determine and evaluate menu planning, style, design, marketing effectiveness and pricing for the best competitive advantage

· To formulate and adapt sample forms for easier planning, purchasing, pricing, safety and recipe development activities

· To assess profitability by comparing budgeted F&B costs with actual costs based on standard recipes and recipe costs

· To consult with the Executive Chef and decide the price structure for various items in the menu in relation to competition

· To recommend food and beverage service standards and specifications in clear relation to industry standard, Hotel policy and external competition

· To originate and approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/ daily schedules planned.

· To maintain par stocks for silverware, china, linen, dry food stuff, stationary and non-alcoholic beverages. Also, to revise these par stocks as per seasonal changes

· To recommend the periodic purchase of special items both domestic and imported

· To initiate programmers' on guest recognition, and put forth various incentives to achieve guest recognition in various outlets

· To keep abreast with the competition by conducting periodic competition and market surveys

· To conduct a menu engineering exercise annually to be able to identify the fast moving and slow moving items on the menu(s)

· To ensure that pay-rolls are kept at the lowest level in the department, and ensure the maximum utilization of manpower available

· To conduct method studies to eliminate manpower wastage and increase productivity

· To plan and conduct food festivals and promotions to up sell the slow moving and non-moving items on the menu(s)

· In consultation with the executive chef, to remove those items from the menu which are non- moving and introduce better replacements?

· To ensure the timely pick-up and replenishment of all buffets

· To ensure reasonable variety on daily buffets

· Responsible for maintaining reasonable cost control in the department without compromising on quality

· To keep wastage of food to the minimum, by timely buffet replenishment, controlling food wastage, ensuring appropriate portions and checking pilferage

· To ensure regular sales calling for promoting business

· To ensure that all room service orders are served in standard time, as per guest request and with proper professional etiquette

· To prepare capital and operational budgets for department

· To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift

· To be present in the area of operation at the peak operation hours

· To ensure that employees in the department conform to house rules and policies of the Hotel

· To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, and the Executive Kitchen Steward for the attainment of profit, quality and service standards of the department and the Hotel

· To initiate performance evaluation of subordinate staff

To formulate and ensure adherence to Service standard.

To ensure grooming of staff as per standard lay down by management & To ensure cleanliness and maintenance of tea/ coffee dispensers and bar equipment.

· Leading a team of one bar tender, Three Captains, Eleven waiters, and Hostess in a shift as well as helping other outlets due to busy operation (Krishna & Soma sura Lounge bar).

· Running 96- Cover Multi cuisine Restaurant cum bar & 121-Keys In room dining with achieving Budget and Excellent feedback.

· Co-Ordination with kitchen, Maintenance, Housekeeping & Front Office.

· Guest handling & Get valuable feedback in shift.

· Guest data analysis and tele calling.

· Maintain par stock, Duty Roster, Staff handling (Retention of manpower).

· P & L Report for the Month.

· Breakage Report & Costing, Linen Report & Costing.

· Food Costing, Making PPT & Achieving the Budget.

· Recruiting, training and supervising staff.

· Agreeing and managing budgets.

· Handling customer enquiries and complaints.

· Preparing and presenting/ sale repot.

· Keeping statistical and financial records.

· Assessing and improving profitability.

· Handling administration and paperwork.

· Making improvements to the running of the business and developing all out-lets.

· Responsible for motivating personnel so that they perform to the best of their abilities and setting an example by own performance and enthusiasm.

· Responsible for holding regular meetings with staff members in order to keep them properly informed and trained.

· Handling guests complaints.

· Preparing reports.

· Events planning

· Maintaining Long-Term relations with guests.

· Staffing.

· The ability to make suggestions for improvements in overall operations with an emphasis on increasing guest satisfaction, revenues as well as reducing cost.

· Taking care of the F&B Outlet Coffee Shop and Lounge Bar.

· Updating all the registers on daily bases.

· Maintaining Long-Term relations with guests.

· Taking on the job training to the staff.

· Preparing reports.

· Handling guests complaints.

· Staffing.

· Takes complete responsibility for coffee shop and lounge bar.

· Maintain Guest Relation.

· Taking care of the FNB Operation.

· Handling guests complaints.

· Staffing.

· Daily bases Briefing.

· Takes complete responsibility for coffee shop and lounge bar.

· Maintain Guest Relation.

· Taking care of an Food and Beverage Operation.

· Handling guests complaints.

· Staffing.

Daily bases Briefing

· Providing good service to the guest

· Maintain Guest Relation.

· Making reports

· Coordinate with supervisor for smooth operations.

Worked as a TRAINEE