Pattanayak - Hotelier - Rajkot, Gujarat, India

Nalini Kanta Pattanayak

Rajkot, Gujarat, India

Summary

I AM A HOTELIER & CONSULTANT & ADVISORY IN HOTEL INDUSTRY .

Services

Hotelier

Summary:

KNOWLEDGE ABOUT ASSISTANT F&B MANAGER
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Assistant F&B Manager – F&B Service
Manages the day-to-day operation of the outlet in accordance with established policies and procedures
Coordinates the maintenance and development methods for high quality preparation of food and drink
Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours
Acts immediately on all customer complaints to ensure that corrections are made when possible
Promote and maximize profitability via training staff to use suggestive selling techniques, implementing food and beverage marketing program
Monitor and control department expenses and payroll with F&B manage
Enforce all food and beverage and club policies
Maintain and ensure immaculate facilities for guests
Utilize understanding of aforementioned inventories to maintain proper par levels and place orders based on business needs and budgetary concerns.
Assist with the development and implementation of the F&B department revenue and budget


Banquet Manager – F&B Service
To organize, develop, operate and administer all the Banquets & Bar.
To determine and evaluate menu planning, style, design, marketing effectiveness and pricing for the best competitive advantage
To personally meet with ailing guests and also meet with any guest who has complaint regarding food and beverage or service provided by staff in Banquet department.
To ensure that pay rolls are kept at the lowest level in the department, and ensure the maximum utilization of manpower available.
Regular training such as Up-selling Techniques I and II, to ensure staff focus and motivation
Carries out performance appraisal of the department
Monthly forecasting for the banquets.

Work History

ASSISTANT MANAGER F&B

THE FERN GIR FOREST RESORT

From October 2013

I WORKED HERE FROM LAST OCT 2011 TILL NOW AS A F & B EXECUTIVE

AND HANDLING ALL THE OPERATION OF F&B SERVICE DEPT. NOW I

PROMOTED AS ASSISTANT MANAGER F& B

ASSISTANT MANAGER F&B

THE FERN GROUP OF HOTELS

MOCKTAILS
****************


Daiquire Banana/Apricot /Coconut /Strawberry /Melon

Kuttanadan tropical punch. Fresh cucumber juice, green chilli, lime juice, mint leaf, pepper mint, sugar

Kentucky derby.
Mint, ginger ,fresh lime, sugar ,ginger ale

Mock-arita
Lemonade unreconstructed,cold water, lime

Fern beautiful
Strawberry , Orange juice , Sugar syrup ,Ginger ale

Summer dream
Rose syrup with pineapple juice & soda

Ice Tea
Lemon / Mint / Apple / Peach / Strawberry

Queens punch
Marashino cherrie juice ,pineapple juice ,pepper mint ,lime juice top up with sparkling water

Kashmiri queen
A smooth combination of apple juice wit

Projects

FUNCTION F&B

THIS IS RELATED TO OPERATION OF DEPT DURING SERVICE FOR PROPERLY .

f&b

Assistant F&B Manager – F&B Service
• Manages the day-to-day operation of the outlet in accordance with established policies and procedures
• Coordinates the maintenance and development methods for high quality preparation of food and drink
• Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum man-hours
• Acts immediately on all customer complaints to ensure that corrections are made when possible
• Promote and maximize profitability via training staff to use suggestive selling techniques, implementing food and beverage marketing program
• Monitor and control department expenses and payroll with F&B manage
• Enforce all food and beverage and club policies
• Maintain and ensure immaculate facilities for guests
• Utilize understanding of aforementioned inventories to maintain proper par levels and place orders based on business needs and budgetary concerns.
• Assist with the development and implementation of the F&B department revenue and budget


Banquet Manager – F&B Service
• To organize, develop, operate and administer all the Banquets & Bar.
• To determine and evaluate menu planning, style, design, marketing effectiveness and pricing for the best competitive advantage
• To personally meet with ailing guests and also meet with any guest who has complaint regarding food and beverage or service provided by staff in Banquet department.
• To ensure that pay rolls are kept at the lowest level in the department, and ensure the maximum utilization of manpower available.
• Regular training such as Up-selling Techniques I and II, to ensure staff focus and motivation
• Carries out performance appraisal of the department
• Monthly forecasting for the banquets.

Qualifications & Certifications

DIPLOMA IN HOTEL MANAGEMENT

Goa Technical Institute

FERTILIZER HIGH SCHOOL ( ROURKELA )

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