Sorabh .

• Leading daily operations of the F&B department, overseeing restaurant, bar, breakfast, and conference services to deliver a seamless guest experience in a high-volume hotel environment.
• Partnering with the Hotel Manager to develop and implement brand standards, continually monitoring and optimizing procedures to elevate service quality and operational efficiency.
• Managing departmental budgets, P&L performance, and cost controls while ensuring revenue targets are consistently achieved.
• Driving profitability through effective inventory control, supplier management, and accurate cash handling, invoicing, and payment processes.
• Spearheading staff development initiatives like coaching, cross-training, and performance appraisals, cultivating a motivated and service-driven team.
• Playing a key role in complaints management and service recovery, maintaining high guest satisfaction and positive ratings for friendliness and customer service.
• Monthly inventory stocktaking and producing timely departmental reports to support strategic decision-making by senior management.
• Championing guest engagement by providing personalized product recommendations and fostering a vibrant, welcoming atmosphere aligned with the hotel’s lifestyle-focused identity.

• Managed dynamic operations of three outlets, serving 1500-1800 guests per meal period.
• Oversaw buffet service aspects, ensuring cleanliness and appealing food presentation.
• Led and motivated buffet staff through effective training and support.
• Delivered prompt and friendly service, addressing guest concerns to exceed expectations.
• Monitored food quality and presentation to meet standards for freshness and safety.
• Enforced strict hygiene practices, conducting regular inspections for compliance.
• Facilitated ongoing training for staff, enhancing skills and performance evaluation processes.

Achievements:

Provided exceptional customer service to guests which led to overall positive feedback and high rating of the three outlets.

• Assisted the Food Manager in overseeing all aspects of the food and beverage operations onboard the cruise ship. This includes managing staff, maintaining quality standards, and ensuring guest satisfaction.
• Assisted in Inventory management including food and beverage inventory, ordering supplies, controlling costs, and minimizing waste.
• Ensured that all food and beverage offerings meet the company's quality standards and comply with relevant health and safety regulations.
• Development and implementation of menus for various dining outlets onboard, considering guest preferences, dietary restrictions, and seasonal availability.
• Assisted in the preparation and management of departmental budgets, monitoring expenses, and implementing cost-saving measures where possible.
• Collaborated with other departments onboard, such as housekeeping and entertainment, to ensure seamless operations and exceptional guest experiences.
• Managed various administrative tasks, such as paperwork, reports, and record-keeping related to food and beverage operations.

• Assisted the Food and Beverage Manager in the day-to-day operation and supervision of all food production facilities, main, specialty restaurants, and the top deck buffet
• Responsible to ensure efficient management and highest possible level of all food and beverage services aboard the cruise ship while in the same time meets the budget targets of the cruise line and maintains cost effective operations.
• Managed on-the-job sanitation and equipment related training and provides functional leadership to all food and beverage team members, ensures that they are aware of all policies and procedures of the cruise line, well groomed, in full uniform and knowledgeable about their specific duties and menu items of the cruise
• Ensured that all USPH sanitation standards are met in the various food outlets areas throughout the cruise ship
• Ensured that all venues are set up, clean, and ready for operation before passenger embarkation.
• Helped ensure that all operational Food and Beverage areas are adequately manned to meet service demand.
• Ensured that Buffet dishes are frequently replaced and maintained at the correct temperature.
• Implemented and accurately tracked food counts, monitors food consumption patterns and reports them to the F&B Manager.
• Regularly reviewed work procedures, operational issues and provides timely feedback to the F&B Manager and Bar Manager with ideas to improve service and performance.
• Regularly prepared and updated all maintenance logs and technical defects for all F&B outlets.

• Lead a team of 15 associates, 10 Butlers and 04 supervisors
• Managed operations of In Room Dining, Butler service & 2 Lounges.
• Worked with qualified chef to diversify menu with new offerings.
• Organized and oversaw food service training to educate team members on various tasks, including upselling food and beverages.
• Hired, trained and managed all team members including employee development, issuing disciplinary action and conducting performance reviews.
• Resolved challenging guest complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
• Assigned duties or work schedules to employees for adequate shift coverage.
• Identified areas of opportunity for beverage sales by analyzing guest feedback and product demand metrics.
• Identified guest needs to respond proactively to all concerns, boosting guest satisfaction scores.

Achievement:

• Awarded " Star Performer " for first quarter of 2019

Indian speciality restaurant at ITC hotels

• Overlooked a team of 04 Captains,18 Associates and 02 Hostess in supervision of 02 Restaurant Managers.
• Managed daily operations of the North Indian frontier – Kebabs & Kurries restaurant, with a total capacity of 200 covers.
• Assisted restaurant managers in daily restaurant operations including reservations, handling sales and effective query handling.
• Rapidly identified and diplomatically addressed customer complaints to achieve high levels of satisfaction and loyalty.
• Supervised efforts of teams within 200 guest capacity of restaurant, ensuring timely and quality servicing of guests.
• Coordinated promotion of special menu items, motivating team members to increase sale of new specials.
• Led and directed team members on effective methods, operations and procedures and upselling techniques.

Achievement:

• Received Letter of Appreciation from department head for-Eye for detail

• Conducted daily team briefings for In Room dining, Chandigarh Baking Company & Executive Lounge.
• Was responsible for daily in-out operations of three F&B outlets at JW Marriott.
• Worked under and reported to Director of Restaurants and Food and Beverage Director.
• Passed Marriott BSA audit for In room dining with 93% aggregate.
• Maintained Marriott Guest Voice scores of F&B consistently above 90% for all three outlets.
• Responsible for training team members for better outputs.
• Assigned job responsibilities along with duty shifts to the team members.
• Conducted appraisals as per the performance of the team and individual members of the team.
• Planned monthly training schedules for daily Food & Beverage departmental trainings.