SUSTIRA KUMAR JENA
Burujanga,OD
Summary
Hands-On, Performance Process & Results-Oriented F&B Management Professional With strong skills in the following areas Proven leader with a documented success during 16 years of progressive experience and responsibility. Strong background and experience of working in the food service industry. Track record of maintaining and upholding customer service and food preparation standards. Considers being the beating heart of a restaurant's success and as a hand's on manager is personally involved in rallying staff, serving customers, and generally keeping everything running smoothly. Ensuring customer satisfaction by achieving delivery of service quality norms. Strategizing policies & procedures in operating systems to achieve greater customer delight. Track record of developing procedures, service standards, operational policies and accomplishing cost savings. Excellent analytical skills with a history for pro-actively identifying & resolving problems - controlling costs, increasing productivity and maximizing profits. SUMMARY OF QUALIFICATIONS Background encompasses extensive professional experience in Food Service Management in the following key positions of responsibility: Asst. Restaurant Manager,F&B Executive; Captain - F&B Service, Steward - F&B Service. Strengths: Proven leadership/managerial abilities (able to motivate personnel to reach desired objectives); excellent communication/interpersonal skills (able to develop positive relationships with customers and employees); highly skilled at problem identification/problem resolution; results-oriented. COMPETENCY COVERS Strategic Planning || Operations Management || Budgets/ Cost Control Guest/ Client Servicing || F & B Operations Quality Control || Health & Safety || Motivating Staff Members
Overview
20
20
years of professional experience
Work History
Asst.Restaurant Manager
Hotel Pal Heights
Bhubaneswar , OD
2013.04 - Current
- Overseeing F & B service operations specially flight catering,Room Service,Bar and Restaurant.
Team Leader
The Park Hotel, F&B Service
Hyderabad, India
2012.07 - 2013.01
- Hotel Pal Heights Bhubaneswar, India Asst.
- Restaurant Manager since Apr'13 to Till Date.
- Financial Management: Managing budgets in order to maintain inventory and keep costs low.
- Attempting to provide the best coverage for the lowest cost.
- Office Management: Ensuring that the main office runs smoothly.
- This includes running daily reports, ensuring that equipment works properly, and making sure that manpower is sufficient at all times.
- Making Business Decisions: Making strategic decisions to impact the entire business.
- Food & Beverage Operations: Overseeing all aspects of Kitchen management including menu-planning as well as monitoring food production.
- Ensuring compliance with pre-set quality & hygiene standards, aesthetic presentation.
- Beverage Business: Coordinating with the bar manager and supervisors at all times to ensure effective customer service / beverage service is offered to all guests at the in-door and out-doors venues.
- Stock Management:.
- Establishing and maintaining operating par stocks for all tableware items, including glass, silver and china.
- Inventory and replace when required.
- Furniture and fixtures are in a well-maintained condition and the deck, carpet and floor is clean.
- Health & Safety: Maintaining ongoing compliance with statutory requirements relating to the work of the department.
- Assuring public health standards are met and carried out as standard.
- Maintained employee files information (guest comments, appropriate disciplinary documentation & attendance).
- Assisted in management decision-making when called upon.
- Ensured restaurant maintenance in accordance with established health and safety standards.
- Communicated with Buffet Supervisors to maximize section coverage, increase flow of customer into restaurant that improved customer service.
- Conducted a thorough walkthrough of buffet area making specific notes of the following: cleanliness of the restaurant, broken chairs, supplies needed, employee interactions and equipment operation failures.
Hotel Golkonda, Masabtank, Hyderabad Captain - F & B Service
2010.06 - 2012.05
- Was accountable for service activities and looking after guests in all outlets consisting: Coffee Shop, Restaurant, Room Service, banqueting locations etc.
- Overseen service activities, ensured food & beverage vendors, kitchen activates standards and systems are followed strictly.
- Initiated operations for addressing customer complaints and providing appropriate solutions.
The Greenpark Hotel, F&B Service
Hyderabad, India
2006.01 - 2010.01
- Ensured smooth service sequence taking account of the service standards and the satisfaction of guests.
- Increasing sales by providing specialist advice and active selling.
- Promoted guest satisfaction to steady repeat business with food and beverage revenue in the assigned outlets.
- Shouldered the responsibility of back house operations; covering staffing requirements to ensure a positive dining experience for every guest.
- Directed general restaurant operations, monitoring food quality and staffing requirements to ensure a positive dining experience for every guest.
Hotel Quality Inn Residency, Quality Inn Group Of Hotel
Hyderabad, India
2004.08 - 2005.12
- Contributed to store's recognition with setting up:.
- Covers as per tea, lunch, dinner.
- Buffet of the restaurant.
- Promoted guest satisfaction to steady repeat business with food and beverage services In the restaurants & dining.
- Hotel Dolphin, Vizag, Andra Pradesh, India Industrial Training Jan'04 to Jul'04.
Education
Daspalla Institute of Hotel Management VizagOne Year Craft Certificate Course in Hotel Management, Catering Technology & Applied Nutrition - Bechlor of Arts
Shobhit University
Noida, UP05.2015
Skills
- Doors
- Equipment operation
- Financial Management
- Health and safety standards
- Maintain inventory
- Inventory
- Notes
- Managing
- Office
- Works
- Office Management
- Pal
- Public health
- Quality
- Restaurant operations
- Safety
- Selling
- Sales
- Staffing
- Strategic
- BA, Public health
- Budgets, Quality
- Addressing customer complaints, Restaurant operations
- Customer service, Safety
- Decision-making, Selling
- Documentation, Sales
- Dolphin, Staffing
- Doors, Strategic
- Equipment operation
- Financial Management
- Health and safety standards
- Maintain inventory
- Inventory
- Notes
- Managing
- Office
- Works
- Office Management
- Pal
- Project management
Timeline
Asst.Restaurant Manager
Hotel Pal Heights
2013.04 - Current
Team Leader
The Park Hotel, F&B Service
2012.07 - 2013.01
Hotel Golkonda, Masabtank, Hyderabad Captain - F & B Service
2010.06 - 2012.05
The Greenpark Hotel, F&B Service
2006.01 - 2010.01
Hotel Quality Inn Residency, Quality Inn Group Of Hotel
2004.08 - 2005.12
Daspalla Institute of Hotel Management VizagOne Year Craft Certificate Course in Hotel Management, Catering Technology & Applied Nutrition - Bechlor of Arts
Shobhit University
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