ARVIND KUMAR

Mobile : +971563286588 Email: arvindfnb@gmail.com Skype: arvindk22

PROFILE SUMMARY

Dynamic management professional with 09+ years of progressive exposure in Hospitality Industry in UAE, Muscat and India. Well-trained in Food & Beverage Outlet Management and Customer Service functions with outstanding track record in achieving set goals within parameters of cost, quality, time, profitability and resource utilization. Proven expertise in culinary management, five-star hotel dining and menu development with strong competencies in handling staffs in an effective manner, conducting trainings, solving any type of customer complaints and delivering top quality service. A dedicated team leader striving towards making positive contributions and providing excellent guest service and satisfaction.

STRENGTHS

Gulf experienced professional Profit Maximization & Revenue Achievement Expertise in F&B outlet management Adherence to Policies & Standards Positive attitude-Flexible –Self motivated Budgeting–Cost Control–P/L Statement

Guest Service – Customer Relations Skills Staff Handling - Trainings

QUALIFICATION

Hotel management (03yrs) RIHM, Jamshedpur, Jharkhand- India. (2002-2005). Intermediate with Science from U.P.University-India (2000-2002).

CAREER SNAPSHOT

Sr. Supervisor, AMALA Restaurant(Indian cuisine),Jumeirah Zabeel Saray, Dubai(Feb 2014 - to date)

Supervisor, Plaj Restaurant(Italian and Mediterranean),Jumeirah Zabeel Saray, Dubai(Feb 2012 - Feb 2014)

Bar Manager, Travel Food Services, Mumbai, India(Aug 2011 - Jan 2012)

Supervisor,In Room Dining/Beach Pavillion Restaurent ,Albustan Palace Intercontinental,Muscat-Oman ( July 2008 - April 2011)

Senior F & B Associate, Memories of china ,Taj Residency, Bangalore–India(May 2007 – June 2008)

F & B Associate, Royal Afghan Restaurant ITC, Windsor Sheraton & Tower, Bangalore- India (Nov 2006 - May 2007)

F & B Associate, Tandoor Restaurant, Park Hyatt Goa Resort & Spa,Goa- India(Sept 2005 - Aug 2006,)

AREAS OF EXPERTISE

Promote a helpful and professional image to all customers with full co-operation when requiring assistance, ensuring a prompt, caring and helpful attitude.

Supervise and direct immediate staff to ensure correct methods of service are maintained. Check that the staffs are in the appropriate outlet uniform, well groomed and clean at all times.

Maintain regular and effective communication within the team and attend to hotel meetings when necessary.

Complete knowledge of the outlets food and beverage items. Ensure staffs receive on the job training and have the necessary skills to perform their duties to the best quality and efficiency.

Build an efficient team of staff and ensure continues improvement by taking an active interest in the welfare, safety, development and motivation of the staff.

Appraise staff if required to maximize strengths and address development. Promote sales awareness within the department and maximize sales opportunities. Prepare duty rosters for the outlet staff to cover all the normal hours of duty and holiday

periods. Handle immediate problems independently; report complaints to the Outlet Manager. Excellent inter personal, liaison and problem solving skills with the ability to work in multi-

cultural environment. Responsible for all the equipment in the outlet, report breakages or requirements to the Outlet. Comply with statutory and legal requirements for fire, health and safety.

PROVEN JOB ROLE:

Managing food service with an aim to provide prompt, quality and personalized attention. Achieved APC target given by organization and maximize revenue. Project to improve ranking on Trip advisor/times out/CSI score /LQA standard. Reducing operating cost by using all equipment and products in strict adherence to guidelines.

Also, making sure equipment’s are turned off at the end of shift. Organizing staff’s duty roster and shifts to ensure appropriate staffing and time balance hence

met work requirements. Likewise, responsible for manpower planning Conducting daily briefings to staff. Utilizing said meetings as a two way communication tool

for training and corrective action. Carry out performance appraisal of staff under supervision in accordance with Hotel’s policy.

Analyzing training needs and duly devise development plan.

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TRAINING EXPOSURE:-

Wine Training (WSET) African Eastern, Dubai/Muscat. HACCP Training, Basic Food Hygiene Task Trainer, Jumeirah Train The Trainer Handling Guest Complaints Advance Excel Industrial exposure (6 months) CIDADE DE GOA, Goa,India VT.Exposure (2 months) Hotel PALAN PUR PALACE, Mount Abu, Rajasthan. India Cross Training (2 months) in Cost control Albustan palace Intercontinental, Muscat, Oman.

ACHIEVEMENT:-

Wine Sommelier(junior) Wine Knowledge(1strank)2010 from African & Eastern, Oman/Dubai.(WSET LEVEL-2) Best Employee,2007 (Taj residency, Bangalore) Gold Star and Silver Star 2007 Taj residency, Bangalore. Consecutive highest “Best compliments” (Highest guest comments)

for the Month of August, September, October & November 2007. Highest Up seller for the month of Jul, Aug, Sept, and Oct 2007.

IT SKILLS

Adept in hospitality operations software – Micros, Opera ,PMS,Fidelio, and Adaco Proficient in MS Office (Word, Excel, PowerPoint), E-mail & Internet applications

PERSONAL DETAILS

Nationality IndianDate of Birth 24th March 1986Marital Status SingleLaunguage English,Hindi

Visa Status EmploymentPassport Detail G9161101 (Exp :-15/06/2018)Driving Licence UAE-3564820 (Exp :-08/09/2025) INDIA-JH10/2006/0007294 (Exp :-04/10/2026)

Reference :-

Upon request.