Curriculum-Vitae

Niraj Kumar SinghE-mail-Singh_3285@Yahoo.co.inContact-No-+91-9574700560

Career-Objective: To work in the hotel chain that is dynamic and consistently evolving - one that provides opportunities for growth along with constant learning and development. A high level of commitment and professionalism offered in return for challenge, job satisfaction and opportunity to build on existing experience.

Overview:-

Having 10 years diversified experience in Hotel Industry. Worked with major leading chains of Hotels well adverse and experience in Handling, Renovation, Hotel Operation, Logistics, MIS, Planning, P&L, GOP, Revenue Management, Quality Management and contentious improvement, Man Management etc.

Work Experience1. HILTON (HAMPTON BY HILTON, VADODARA)FROM JUNE’2013 TO TILL DATE

Responsibilities:Working as Food & Beverage Manager with “Hampton By Hilton”, Vadodara with 72 Room keys, 52 Covers Coffee Shop, Pool Restaurant with 30 Covers, 02 banquet Halls with150 and 50 Capacity, In Room Dining for 72 Keys. Planning all the operations related to food & beverage department, e.g.

Outdoor catering, Food recipes, Food service, Food promotions, Food presentation, Hygiene & food safety, Food cost, Multitasking, Staff hiring & training with the coordination of Human Resources , Daily F&B meetings, Sales, Coordination meetings, Forecasting sales based on historical data of food and beverage consumption requires maintaining and using accurate past sales data. Planning budgets for the upcoming month or year need to know how much money to spend on food and beverage supplies in order to meet anticipated customer demands and sale's projections.

2. NIDRA, VADODARA (NOW FOUR POINT BY CERETON)FROM SEPTEMBER’2011 TO JUNE’2013.

I worked with this property as a Banquet manager, planning all the operations related to food & beverage department.

Leading team of banquet and coffee shop followed by room service as well. Making all report related to food & beverage department, and presenting at monthly

meeting. Providing training to all staff as per their performance and needs. Making them learn

about their work and their future growth. Attending morning meeting every day from department.

3. COUNTRY INN & SUITES BY CARLSON, AHMEDABAD FROM MAY’2010 TO AUGUST’2011.

As an Asst. restaurant manager, I was Administrating restaurant operations and responsible for key activities which includes customer service people management menu planning etc.

Leading a team of executives, providing them training guidance, motivation whenever necessary to enhance their productivity.

Taking care of banquets, planning out door catering, and providing menu and booking as per guest requirements.

Organizing food festivals to increase guest walk-ins and generate more revenue. Observing service behavior of associates, providing feedback to individuals and

continuously striving to improve service performance. Providing training and motivating staff for up selling and improve their skills.

4. ST. LAURN TOWER, AHMEDABADFROM SEPTEMBER’2009 TO APRIL’2010.

I worked with this property as F&B Executive. I was responsible to care for coffee shop. I worked and learn about high label of management. About business attraction and guest locality. Staff training was a part of my job.

Addressing complains grievances issues raised by customers and resolving them at earliest possible time

5. LE MEREDIEN, PUNEFROM NOVEMBER’2005 TO JULY’2009.

Has been worked with Le Meridian, Pune. I joined this hotel as a steward and then learn was promoted as Captain later on. I have worked in all the outlets of Food & Beverage Service and have specialized in the coffee shop. Has a versatile experience of Handling the Royal Club (VIP Lounge, Le Meridian) in absence of the Manager.

6. TRAINING ATTENDED:FROM MAY’2005 TO OCT’2005.

Completed 20 weeks Training at Bagmolo Beach Resort, Goa.(Previously Its Oberoi’s Property)

Areas of strength

Successful experience with the diverse public in areas of sales and services Commended for ability to resolve problems and enhance satisfaction Skilled at planning,coordinating,training and monitoring programs Posses many traits of an effective communicator Good recognition and recall of self among the local clientele that would visit the

restaurants And Banquet.

Professional Qualification:

Completed 3 years Degree Course in Hotel Management from Gujarat Institute OF Hotel Management, Vadodara (Year-2003 to 2006)

Academic Qualifications:Degree Year of Passing Board

10th 2000 Gujarat State Education Board

12th 2003 Gujarat State Education Board

Travel & Tourism Mgmt.

2006-2007 Indra Gandhi national Open university, Delhi.

Extra-Curricular Activities:

Playing Cricket, Table Tennis, Kabaddi & Football

Hobbies:

Cooking, Movie Watching & Travelling

Job Skills Pre-Opening Procedures, P.O Making, Store Receiving, Concerned Area Setup, Staff Training, S.O.P Implementation, Pre Opening Departmental Reports, Business Development, Outlet Menu Tailoring Capable of handling Restaurant, Room Dining, Bar & Banquets.Staff Recruitment & AppraisalStaff Soft Skill Training & Task Based Training.Team Building & Team handling skills. Guest Complaint handling skills.Man Power planning & Management.Duty allocation, Cost control & In Process Measures.Banquet booking and Setup.Menu Engineering.Volume forecastingSoft-spoken skills.Communication skills.Organizational communication skills.

I.T Skills.Can efficiently work on P.O.S (I.D.S/ Micros/Infrasys) & M.M.S (Material Management System). Can Work Efficiently on Microsoft Office (Excel, PowerPoint & Word) & Surf Internet Smoothly.

Personal Profile:Date of Birth 03 February, 1985 Marital Status Married

Sex Male Nationality Indian

Languages Known English/Hindi Fathers name: Mr. Pradeep Singh

References: Arif Shaikh (f&b director) Lemon Tree Premier, Ahmedabad. Cell No. (09979881560)

Sanjay Singh (f&b manager) Le meredien, pune.Cell No. (09422541971)

Current net salary per annum- annum-600,000/-Expected CTC per annum-720,000/-Languages known: Hindi, English & Gujrati

Notice period -30 days.