CURRICULLUM VITAE

Clarks Inn Gurgaon45/46,Old Judicial Complex, Civil lineGurgaon, HaryanaMob. – 9953591271D.O.B:-04/09/1984Passport No:-G4975390Email:- ravindra.kumarlmj@gmail.com

RAVINDRA KUMAR

Career Objective:

To work continuously towards personal and professional growth through personal capabilities but most importantly by being a team player.

Striving For: - An environment where I can prove my worth and caliber.

Education Qualification: Done 3-years of diploma in hotel management, catering and applied nutrition

from SAMS, IHM, Varanasi (2003-06). 10+2 from intermediate council, Patna Bihar (2001). 10th from Bihar board, Patna (1999).

Experience:

Clarks Inn GuragonAsst Manager – Food & Beverage

All day dining restaurant, Banquets operations, Lounge bar.

October 2013 till Present

Spearheaded a team of 18 individuals which includes 2 Team Leaders. Food and Beverage menu engineering Menu compotation set analysis Instrumental in developing new concepts & ideas for a new Five Star Deluxe

business hotel. Increased thrust on guest loyalty by direct interaction with guest, thereby

assuring flawless customer satisfaction. Improving employee productivity by means of a performance based

incentive plans. Understanding of Standard Operating Procedures and their implementation

towards process improvement initiatives – conducting training classes and on the job training.

Ramada BMK,GuragonAsst Manager – Food & Beverage

All day dining restaurant, Banquets operations, Lounge bar.

17th August 2009 – To October 2013.

Assigning tasks and monitoring performance of team members to ensure that policies and procedures are followed.

Running multiple work locations while maintaining a professional work environment.

Cooperating with team members within the department as well as other departments.

Opening and closing the work location, managing daily budgets and goals, coaching and training team members, handling large amounts of cash and maintaining accuracies in the safe.

Checking inventory, maintaining show quality and cleanliness of work area, and creating positive guest experiences.

Le Meridien, JaipurFood & Beverage CaptainBar,Room service and Capri 24 hrs Coffee shop.

March 2007 –May 2009

Communicating during services and maintaining decorum in the restaurant. Preparing Month end Report Taking care of restaurant stores Set high level of standards and pursued goals in coordination with team

leader. Assigned responsibilities allocated resources and coordinated the activities

of one-self and others to meet objectives effectively and efficiently. Prepared induction programs for the new employees and allocated sufficient

time for their implementationBogmallo Beach Resort, Goa

Industrial ExprienceFood and beverage, Housekeeping, Front office

Dec.2005-Sep. May2006

The most important phase of my professional life where I learned the basics of the Hotel Industry.

Preparing & maintain the registers required for the smooth functioning of the outlet operations.

Develop and train the personnel at the communication centre for phone handling and effective order taking.

Vocational Done two month vocational training from Taj Residency, Lucknow.

References Available on Request