Dineshwar Singh Chauhan

DARSHIV HUT, H.N0-18,SECTOR-8, FARIDABAD NEAR SURDAS PARK (HARYANA) 121006

SUMMARY OF QUALIFICATIONS:
Successful professional qualified by seven years of visible achievements in the food service/hospitality industry. Offering tradition of performance excellence reversing distressed operations. Aim is to be a successful and top most Hotelier. To obtain a management or trainer position with an established or growing company with advancement opportunities past the unit level. I love to train and travel and also love to turn around troubled units. Looking for a company to settle down with for the long haul.

PROFESSIONAL EXPERIENCE:
2004-2005 Has undertaken Brand research into the Hospitality industry as a part of MSc. International Hospitality Management programme. The hospitality business revolves around people because it is a business built around people. My Hospitality Research has developed and implemented solutions for clients in different sector as Aviation, Dining, and Lodging. All of my research has included the effects of brand into todays Hospitality industry.

AUG2010Whispering Palms Hotel

(Goa / Bangalore / Jaipur) Upcoming Hotels in 5 more destinations.

Vice President-Operations
MAY 2007-AUG 2010 The Claremont Hotel, Delhi INDIA

GM Operations-cum-Director F&B

Managing Rooms and maintaining all year lodging facilities. Inspects hotels to gather information and monitor surroundings and decide what needs to be done. Observing and monitoring workers performance to make sure that company rules and procedures are being followed whereas Identifying Staffs' actions and evaluating whether it meets hotels' standards. Managing Purchase supplies of hotel and services from outside vendors such as F&B Stock, repairs, and trash. Inspecting hotel for cleanliness and appearance to makes sure every department duties are done and resolving problems. Receiving and proce ss advance payments. Monitoring all credit payments from the hotel and organising day-today follow ups for other departments. Conducting Interviews and hiring staff whereas assigning duties to workers and scheduling shifts. Communicating with other managers to plan large events. May negotiate with managers about whose staff will help with projects. Making decisions and develop plans for how to manage hotel. Also, analyzing financial information on computer and create reports for owners. Answering customers' questions, making them feel at home and building on-going relationships for long term.

Scheduling work activities and communicating duties and hours to staff. Coach staff on how to do the job and motivate them to finish projects. Managing the day-to-day operation of Food & Beverage & other departments, ensuring exceptional guest services from all areas. Proactively plan to ensure department preparedness based on all an awareness of business in the Hotel. Actively maximising Food & Beverage sales through up-selling and cross-selling. Planning adequate resources on a weekly basis and with entering rotas on Company Payroll system. Responsible for developing team skills & knowledge through trainings and programmes. Monitoring and controlling Food & Beverage stock, overseeing the ordering, delivery, and storage of all items. Ensuring the awareness and compliance with all Health & Safety and HACCP work practices.

 Ensuring support of the organisational core values at all times. Courteous and focused on providing a consistently highly standards of customer services and detailorientated ability in organising and planning ahead. Lead on multi-task system and making sound decisions in fast-paced environment. Recruiting, training and supervising teams of Food & Beverage Planning the availability of accommodation for conference delegates. Inspecting to ensure that all aspects of the services meet hygiene, health and safety regulations. Setting prices and choosing menu items, managing finance for example staff payroll and paying suppliers. Develops and manages the budgets for hotel departments and operations.

Ensure the safety and security of employees and customers. Answers patrons complaints and resolves problems.

Sattvik Restaurant (Fine Dining Indian Cuisine) PROJECT HEAD

I have an added experience in the project of Indian Cuisine restaurant into Pure Vegetarian concept, based at South Delhi (Saket).The restaurant is designed for any generation where it serves Indian traditional food and also promoting low fat food. I was responsible for the setting up of the restaurant which involves marketing, events, menu planning, pricing, staff recruitment, training, ordering equipments & products, furniture layout and other necessary jobs. The restaurant seating capacity is of 64 covers and added terrace of 100 cover.

JULY 2006-MARCH 2007 Devere Hotels, Oulton Hall LEEDS-UK

Assistant Manager/Acting manager/Customer Relations Manager

Managing the Operational Food & Beverage Service into the Lobby and bar. Training new employees within the F&B department and Counting High Quality Service for customers. Training the new employees for new Product Design & Launch Making relations with Customer for long time and getting business to the hotel. Promoting Hotel Business and exploring Afternoon Tea into the Yorkshire which is also known as Yorkshire Afternoon Tea. Delegating the Team of 10-20 staff, Making of Duty Rotas with the Weekly Budget and coming on to the Estimated Revenue and Actual Revenue. Promoting Butler Dinners as hotel event which are highly known as Exclusive Dinners for making good relations with the esteemed organisations. Also working with sales Team to get connected with the Business people and entertaining them for Dinners, conferences and meetings and further plans. Doing Best Practices, Team Building & Leadership, Customer & Vendor Relations Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations & sources vendors and negotiates inventory costs. Recognized for cultivating long term, stable staff with team-player philosophies; credited with increasing revenues. Trained new employees in guest relations and standard operating procedures for attractions. Specialize in Indian/continental eclectic cuisine and serving lunch/dinner offerings seven days a week as accommodates up to 200 guests and manages 24 associates. Organised every day training and new targets as a TIME TO SELL in and been appreciated by the General Manager.

APRIL 2004 TO JULY 2006 Village Hotels & leisure clubs LEEDS-UK

Assistant Bar Manager

Direct sales and profitability of high-image full service BAR and generating up to 20,000 Monthly sale. Directed Bar promotion and operations for highly restaurant seating 200 guests and generating over 25,000 monthly. Implementation of labour cost controls, documenting daily and weekly transactions. Recognized for cultivating long term, stable staff with team-player philosophies, credited with increasing revenues by increasing customer base and average check. Created, developed and implemented all formalized systems and procedures including employee handbook, flow charts, forms, check-lists, server/bartender job descriptions and trainee programs. Managed 22 shift associates including wait staff, bussers and bartenders, selected to train all new employees via

formal training program. Demonstrated skills accommodating private parties featuring corporate heads, sports figures and celebrities, credited with high degree of diplomacy resolving problems without sacrificing customer relations. Emphasised on inventory control, stock taking, cash handling and business development.

JAN 2003 TO OCT- 2003 Hill View Hotel NEW DELHI INDIA

Conference & Banquet Coordinator

Developed clientele through the excellent customer services and emphasized on national and international people traveling around India. Successfully structured, trained, and motivated service staff. Organized events for a High Profile Guest mean celebrity, V.I.P guests, politicians or business people keeping in mind the high standard of service. Developed high-profile corporate clientele. Making duty roaster to staff, briefing them and well groomed service Menu planning for daily events, conferences and business meetings and training to new employees.

PROFESSIONAL TRAINING:
2002, LE-MERIDIEN 5 STAR HOTEL, NEW DELHI (Industrial trainee within food & beverage and specialized in BAR) 2001, TAJ PALACE 5 STAR HOTEL, NEW DELHI (Industrial trainee within food & beverage, front office and kitchen.Also, been awarded as a best trainee at the time of my training) 2000, LE-MERIDIEN 5 STAR HOTEL, NEW DELHI (Industrial trainee within the food & beverage and sales)

PROFESSIONAL PROFILE/STRENGTHS:
Seven years of intensive experience in all areas of the hotel industry, with specialization over the last seven years in food & beverage services and C& B sales. Fluent in English, Hindi, Punjabi and knowledge of French Intensive focus on client development with the application of key account selling system, mainly in the national and international industrial sectors and tourism, training, budget planning and organization. Possesses knowledge, persistence, and goal-oriented attitude and capacity for easily adapting to new working environments. Superior communication skills in dealing with customers, co-workers and employees. Both verbal and written skills are strong.

EDUCATION:
MSc. INTERNATIONAL HOSPITALITY MANAGEMENT (2004-2005) Leeds metropolitan University Leeds, UK BACHELORS DEGREE IN HOTEL MANAGEMENT & CATERING TECHNOLOGY (1999-2003) J.P institute of Hotel Management & Catering Technology Meerut, INDIA DIPLOMA IN HUMAN RESOURCE MANAGEMENT (2001) National institute of labour Education & Management Chennai, INDIA

ACHIEVEMENTS:
Certificate into throw ball at inter-state level Certificate into Gymnastics at national level and state level. Participated in All India Nestle Young Star Chef Competition 2002, New Delhi and been awarded in top five from seventy. Best event organiser in a row for four years around the institute at the time of graduation. I do have a food and hygiene certificate from HILTON, UK.

HOBBIES/INTEREST:
Always looking to live adventurous life, Anchoring, Listening music, dancing, travelling, swimming, playing basketball or making others to enjoy life at every moment and to beat challenges.

Reference:
Mr. A.P.Rastogi DIRECTOR J.P.IHM-INDIA 0091+121+2621515

Contact me:
dineshwar_hm@rediffmail.com 0091-9999033218 DOB-12th Jan 1982(Single)