Ajesh kumar kumaresan
Food & Beverage Supervisor
Dubai
Summary of Career
1. • Supervise the staff during banquet function in accordance with hotel standards and polices
2. • Ensure that rooms and function space are setup according to guest expectations and banquet event order
3. • Assigns specific side duty task to each associate at the end of the day for the following day to see it that the staff knows and accomplishes their duty
4. • Responsible for departmental Training, Briefing and Scheduling on daily basis
5. • Ensure that staff have a knowledge of all hotel facilities and opening timings of all food and beverage outlets
6. • Groomed & mentored the restaurant and banquet team in enhancing client satisfaction and business generation by rendering qualitative service delivery
7. • Increase colleague engagement by creating individual development plans and coaching and developing team on daily basis
8. • Evaluated team performance and rendered productivity enhancement feedback. Organized training sessions for team members based on identified training needs.
9. • Ensure team member be familiar with all current and upcoming event details
10. • To plan advance manpower and mise en place for large event and organize accordingly execute the function
Experience as Banquet Supervisor
10 February 2014
20 August 2018
Accomplishments:
• Rated high for efficient leadership of Banquet (Open Ballroom, serving 800 guest
& 3 Meeting Rooms) through 5 Team Members.
• Dine Restaurant (ADD) (buffet dining) break, lunch, Dinner through 16 team members
Responsibilities
• Groomed & mentored the restaurant and banquet team in enhancing client satisfaction and business generation by rendering qualitative service delivery
• Collaborated with stock taker in maintaining accuracy of monthly accounts as well as receipt & administration of deliveries in compliance to organizational policies & procedures
• Communicates to chef and outlet manager any issues regarding food quality and service levels
• Interacted with guests for collating & evaluating requirements to render customized solutions. Highlighted critical issues with potential business & revenue impact to the senior management for implementing effective remedial measures
• Evaluated team performance and rendered productivity enhancement feedback. Organized training sessions for team members based on identified training needs.
• Increase colleague engagement by creating individual development plans and coaching and developing team on daily basis
Experience as Banquet Supervisor
15 September 2018
15 April 2019
(Marriott Hotels & Resorts World Wide Group)
Accomplishments:
• Rated high for efficient leadership of Banquet (Ballroom, serving 300 guest &
4 meeting rooms) 5 Team Members.
Responsibilities
• To plan advance manpower and mise en place for large event and organize accordingly execute the function
• Guide the banquet team in set up tables and place setting according to hotel brand standard
• Responsible for keep always banquet venues presentable for guest show around.
• Maintain updated knowledge of statutory requirements pertaining to food and beverage operation
• Participates in department meeting by communicating a clear and consistent message regarding the departmental goal to produce desired results
• Ensure team member be familiar with all current and upcoming event details
• Ensure compliance to sanitation, health and safety standards across banqueting and dining area. Minimize wastage levels by optimizing inventory levels across various points of sale
• Focus on maintenance and repair of equipment and other services. Manage end of day accounting transactions
• Resolve inter / intra team issues. Monitor / coached staff on various set up and service procedure
• Follow up with suppliers pertaining to replenishing stocks based on reorder levels pertaining to food and beverage
• Aware about handling emergency situation are evacuations, natural disaster, medical emergencies
• Responsible for the proper usage and good working order all equipment, furniture and fixture in the banquet
Experience as Food & Beverage Supervisor
15 May 2019
30 October 2019
Accomplishments:
• Rated high for efficient leadership of Banquet (Ballroom, serving up to 500 guest
& 4 meeting rooms and outside catering)7 Team Members.
• Terrace restaurant with 225 covers, serving (Buffet) breakfast, lunch & dinner.
Responsibilities
• Supervise the staff during banquet function in accordance with hotel standards and polices
• Ensure that rooms and function space are setup according to guest expectations and banquet event order
• Assigns specific side duty task to each associate at the end of the day for the following day to see it that the staff knows and accomplishes their duty
• Checks at the start and at the end of the shift that all service attendants complete their opening and closing tasks
• Responsible for departmental Training, Briefing and Scheduling on daily basis
• Co-ordination with the kitchen, housekeeping, banquet sales team related to event needs
• Ensure that staff have a knowledge of all hotel facilities and opening timings of all food and beverage outlets
Intermediate 20 February 2005
Hotel Management Operation