AMARENDRA KUMAR YADAV

Mobile: 09984228959, 08057908003 E-Mail: Amarendra_1977@yahoo.com/amanjack@rediffmail.com

MIDDLE MANAGEMENT PROFESSIONAL

FNB MANAGER~ RESTAURANT MANAGER ~ F & B Operations ~
Preferably in Hotel/ Hospitality industry

MANAGER SUMMARY

 Nearly 09 years of rich and qualitative experience in Food & Beverage Operations, General Administration, Customer
Relationship Management in the Hotel industry.

 Presently associated with UP HOTELS Pvt.Ltd as F&B MANAGER

 Proficient in managing menu planning, banqueting service, inventory management and maintenance of a hygienic
environment in the kitchen.

 A creative & open-minded person with the ability to follow instructions and willingness to learn new service methods,
recipes and menu planning.

 Expertise in providing best services to customers by listening to their problems, analysing their issues and giving best
possible solutions.

 Successful in building relations with upper level decision makers; resolving critical problem areas and delivering on
client commitments.

 Excellent communication & interpersonal skills with ability to work in multi cultural environment, comprising of
different nationalities.

CAREER GRAPH
Dec, 10 to till Date Hotel Clarksinn, Bareilly F & B Manager

April, 08 to Nov, 10 Hotel Hindustan International, Varanasi Restaurant Manager

Sept, 07 to April, 08 Hotel Lemon Tree, Indore Assistant Manager

June, 07 to Dec, 07 Hotel Lemon Tree, Gurgaon Banquet Sales Executive

June, 05 to June, 07 Hotel Lemon Tree, Indore F&B Executive

Feb, 04 to June, 05 Hotel President Planet, Indore Banquet Captain

July, 02 to Feb, 04 Taj Residency, Hyderabad Guest Service Associate

AREAS OF EXCELLENCE
F & B Operations:
 Implementing pricing strategies after reviewing market competition and adopting modern trends in food styling.
 Experimenting & presenting innovative ideas, styles, making new business and thus ensuring cost control measures.
 Maintaining quality and consistency of service for enhancing satisfaction amongst customers.
 Conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual Vs
standardized norms.
 Implementing and complying with standards, procedures and policies within each and every department.
 Handling all aspects of service management including monitoring Banquet and aesthetic presentation of food and
beverages.
 Managing booking for the banquets & taking care of the administration at restaurant & coffee shop.
 Ensuring cleanliness in guest/ work area & ensuring that it is in order prior to food preparation.

Operations Management
 Spearheading the entire gamut of pre-operational stage, the entire operations of the F & B department.
 Formulating standard operating procedures in coordination with Departmental HODs and ensuring that the entire
team follows the same to maintain profitability of the organization.
 Heading direct selling and marketing for hotel facilities.
 Planning and organising business promotional programmes, events, activities and maintaining sound media relations.
 Handling duties within Restaurant area in accordance with health, hygiene and safety regulations.
 Managing front office reservation entailing planning the events and designing promotional calendar.
 Leading surveys to purchase from new markets for procurement of raw material with assistance from the purchase
manager and accounts manager.

Resource Management:
 Maintaining service standards by effective recruitment, training and organization of service staff.
 Handling several corporate training projects to make the team members adept with modern processing skills.
 Managing the daily maintenance of logs for temperature, thermometer, fridges and deep fridges.
 Preparing daily time audit sheets.
 Ensuring compliance with the standard company specification of recipes and hygiene.
 Monitoring daily requisition and stock items to meet ideal food cost, formulating record of food supplies and cooking
equipment.
 Reviewing monthly expense report and identifying cost saving opportunities to improve economics through process
re-engineering.

Client Servicing:
 Tracking guest satisfaction index for bar, restaurants, banquets and other functional areas, communicating with the
guests through e-mails and letters after reviewing comments card.
 Handling guest complaints/ emergencies and implementing strict quality check and benchmarking methodologies
 Increasing sales, controlling costs and keeping track of costumer satisfaction index.
 Ensuring customer satisfaction by achieving delivery of service quality norms.
 Executing policies & procedures in the operating systems to achieve greater customer delight.
 Interacting with clients, handling guests’ requests & resolving their complaints.

NOTABLE HIGHLIGHTS ACROSS CAREER PATH

 Instrumental in implementing “Ecotel Standards & Values” as a Representative of the GRE Desk, Bell Desk, etc.
 Distinction of handling “Buddhist Sector Guest” in 2004.
 Received:
o “Best Employee Award” from Taj Residency, Hyderabad.
o “Appreciation Letter” for Ratan TATA Lunch.
 o “Appreciation Letter” for Zero Compliant Performance during Punjabi Festival (April, 2008).
o “Best Leader Award” for Team Trainer, Lemon Tree Hotels.
 Pivotal in successfully handling “Sizzler Festival” twice in Hotel President Planet.
 Acted as a Visitor Faculty at Hotel Management Institute, Indore on F & B Service.
 Visitor Faculty at Frankfinn, Sigara, Varanasi (June, 08 to Nov, 08).

SCHOLASTICS

 Pursuing Executive MBA from Sikkim Manipal University (2010-2012).Distance Mode.

 Bachelor of Hotel Management & Catering & Technology from Osmaniya University, 1998-2002, Hyderabad.

TRAININGS UNDERGONE

 Attended:
o Training at Vasant Continenetal, New Delhi April, 01 to Octo, 01.
o Vocational Training at Putliputra Ashoka, Patna April, 2000-May, 2000.

OTHER CREDENTIALS

 Certificate Course in Desktop Publishing from Institute of Computer Account.

 Certificate Course in Tally-9 from Institute of Computer Account.
 Self Development Programme Course.
 Corporate Law & Industrial establishment Acts from IIJT,VARANASI

Sales Experience

 Worked in JVG as Field Officer from 1995 to 1998 in Patna.

 I worked as Banquet sales Executive at East Delhi Mall Lemon Tree Hotel.

PERSONAL DOSSIER

Current Address : 12/3 Sharma Bhavan

Lohiya Vihar, Bareilly,
Uttar Pradesh-243502
Permanent Address : House No.34/B Villa & Po-Kushaundhi, Goapalgunj, Bihar.
Date of Birth : 1st January 1979
Languages Known : English, Hindi & Bengali
Marital Status : Married
Religion ; Hindu

Place:

Date:
AMARENDRA KUMAR YADAV