PAUL DAVID

A result oriented professional with 29years of International exposure in Food & Beverage Management. Expertise in handling a diverse range of operations entailing F&B operations, training and budgeting. Proven track record of developing procedures, service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit. Expertise in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in employees. Excellent written, communication, inter personal, liaison and problem solving skills with the ability to work in multi cultural. Environment.

• Certified Hospitality Supervisor (C.H.S) from the American Hotel & Lodging Association.
• Also undergone various certification courses collected by Royal Caribbean cruises from time to time.

• Operations: Developing and implementing procedures, control systems for maintaining hygiene and quality standards. Leading efforts for streamlining processes and generating cost savings in operations. Responsible for making banquet reservations and coordinating with guests for resolving their concerns/ needs. Managing the out door catering schedules with constant tie-ups with major corporate and implementing sales promotional strategies. Ensure profitability of operations and supervise all aspects of kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards. Co-ordinate with operating staff for upkeep of kitchen equipment in perfect working order.
• Food and Beverage Management: Ensure profitability of operations and supervise all aspects of Kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards. Preparation &monitoring of Food & Beverage budgets and responsible for sales, costs and inventory control. Co-ordinate with operating staff for upkeep of kitchen equipment in perfect working order Handle out door parties and plan & execute functions. Impart appropriate training on Food preparation, Service Excellence and Teamwork to restaurant and support service staff.
• Client Relationship Management: Ensuring high quality services, resulting in customer delight and optimum resource utilization for maximum service quality. Ensuring maximum customer satisfaction by closely interacting with potential clients & understand their requirements and customizing the product and services accordingly.
• People Management/Training: Conducting training sessions to F&B team for smooth flow of operations. Handling operational functions like pre-shifts staff briefings, creating the duty roster, shift management. Imparting appropriate training on food preparation, service Excellence and Teamwork to restaurant and support service staff. Organizing and conducting practical and theoretical training programs, to enhance skills and motivational levels.
• DUTIES &RESPONSIBILITIES: Instrumental in planning & executing all pre opening activities, including staff recruitment for all levels of the operation & production. Played key role in menu planning, marketing plan, associates trainings, departmental budget for revenue & expenses. Successfully implemented Brand Standards operating procedures of The Hilton hotels. Take care and organize regular meeting with departmental head, outlet head and staff members. To get the feedback from the guest and take appropriate action. Responsible for developing and implementing the policy and procedure manual for all operational and administrative service activities of the unit. To keep a tight control over purchasing system, inventory, financial issues with the assistance of departmental head and the suppliers. Responsible for monitoring the budget to control over the expenditure. To organize a monthly meeting for critical analysis on financial, operational and administrative reports of the unit. To identify areas and explore possibility of cost reduction in various departments without compromising the Quality of the service and also to institute effective Cost Control measures. Responsible to initiate, plan and implement sales and marketing strategies. To keep track of advertisement and marketing activities. Take care of the future planning and activities for sales promotion and overall growth for the unit. Responsible for reviewing and evaluating the performance of departmental heads. Plan the training schedule for managers and staff so that the skill level must be high in the unit To create the healthy working environment and lead the team as a dynamic and strong leader.