Bhupender Kumar Singh

B/404, Gulmohar Heritafe, Behind fun

Fiesta,Yashwantgaurav Road Nallasopara (West), Dist

Thane,

Maharastra 401203.

Email ID : bhupenderkumar7@yahoo.com

Cell No – 9890062688

Skill and Strengths

Knowledge about the food & beverages

Can independently handle / monitor various things in banquet operations.

Can independently handle the sales & banquet operations

Maintain the inventory for the cutlery, crockery & linen used in banquet operations.

Ensuring Accuracy in the work & goes with the company standards. Maintain proper records & cost control.

Maintain the guest tracking system so that what changes can be done within us.

Good at Micros system.

Can take charge and lead a team, guest oriented approach, cost control, safe working practices

Developed sales methodologies in conjunction with the team.

Professional Experience

Organization :THE GRAND BHAGWATI HOTELMagdalla , Dumas Road, Surat Gujarat,

Designation : Banquet Operations Head Period : 19th OCT 2015 to 30th APRIL 2016

Reports to General Manager

Handling Operation.& F&B Service Department

Organization :MAYFAIR BANQUETS(Graviss Hospitality ltd) 254-C Dr.Annie Besan Road Worli Mumbai

-400030

Designation : Unit Head Operations

Period : 25th OCT 2013 to 16th OCT 2015

Reports to CEO.

Handling Operation.

Finalizing the menu with guest menu selection.

Making the records of all the materials used in operations.

Providing necessary information to staff & guest as per requirements.

Provide new formats for operations & taking training for the staff.

Looking after the functions making the reports maintaining the standards as per the policy.

Preparing Reports weekly & monthly basis.

Operations for the outdoor function.

Maintain the guest tracking system so that what changes needed can be done.

Organization : Unit Royaloak Banquets K Dubash Margh, Kalagodha Fort Mumbai 400023

(Global Kitchen)

Designation : Unit Head Operations Period : 01 NOV 2013

Organization : Unit Bluesea Banquets 11 Khan Abdul Gaffar Road Worli Mumbai 400030

(Grand Cuisine)

Designation : Banquet Manager Period : 03 Jan 2011 to 30th OCT 2012.

Reports to General Manager.

Handling Operation & Sales.

Finalizing the menu with guest menu selection.

Making the records of all the materials used in operations.

Providing necessary information to staff & guest as per requirements.

Provide new formats for operations & taking training for the staff.

Looking after the functions making the reports maintaining the standards as per the policy.

Preparing Reports weekly & monthly basis

Organization : Ikxia-The Event Lounge 39B Chowpatty Seaface (Barot Hotel Pvt Ltd.)

Designation : Banquet Manager

Period : 24 April 2010 to 31 Dec 2010

Reports to Corporate General Manager.

Handling Operation & Sales.

Finalizing the menu with guest menu selection.

Making the records of all the materials used in operations.

Providing necessary information to staff & guest as per requirements.

Have played a major role in the initial set up during the pre opening stage.

Provide new formats for operations & taking training for the staff.

Looking after the functions making the reports maintaining the standards as per the policy.

Preparing Reports weekly & monthly basis

Operating Shawmans system

Organization : Intercontinental Marine Drive (Graviss Hospitality Ltd) Designation : F & B Supervisor

Period : 01 September 2005 to 23rd April 2010

Reports to banquet manager

Do the indenting & mms for the banquets.

Handling Entire Banquet operations

Doing the setup of the function as per requirement & takig care of the evnts..

Making inventory records & bill.

Providing necessary information to the guest & staff when required

Have played a major role in the initial for the set up banquet operations sop.

Provide training to my junior staff about the set up & f& b knowledge

Taking care of Crockery and Cutlery Store.

Co-ordinating with other F & B outlet staff

Make the duty roaster for the staff. Organization : Intercontinental Marine Drive (Graviss Hospitality Ltd).

Designation : F & B Assistant

Period : 24th November 2003 to 30th August 2005

Reports to the captain

Making the indents as per the function requirements of the events.

Preparing the inventory sheet.

Making consumption report after every function for beverages.

Providing necessary information required by the guest at the time of event..

Do the set up of the hall according to the function prospectus.

Coordinate with the kitchen for the food pick up of the event.

Maintain accurate records of all transactions that encompass the operations requirement.

Coordinating between the sales & other outlet

Interacting with guest for the function requirement..

Organization : Citizen Hotel Juhu Tara Road, .

Designation : Captain Period : 4th Jan 2003 to 21st November 2003

Reports to F & B Manager

Taking care of the open restaurant of 65 covers

Taking order from the guest & placing with the kitchen

Taking training for my stewards in the restaurant

Taking the inventory of the cutlery crockery & glass ware & linen used in restaurants.

Carrying out the monthly inventories

Make the duty roaster for the staff.

Do the allocation of the restaurant staff.

Organization : Hotel Ramada Manohar Hyderabad

Designation : Flight Catering Supervisor Period : 01st November 2000 to 20th May 2001

Reports to flight catering Manager.

Making the challan for the particular delivery of the flights.

Checking the quality & quantity of the food delivered for the flight.

Responsible for the overall looking of the department.

Coordinating with the kitchen for the food according to the menu requirement.

Coordinating with the Air India catering staff for the requirement of the food order according to the class & veg & non –veg.

Organization : Hotel Holiday Inn Krishna, Hyderabad.

Designation : Trainee Captain Period : 02nd April 1999 to 20th October 2000

Reports to Asst Banquet Manager.

Supervise the functions.

Do the inventory of the cutlery crockery & linen.

Do the set up of the as per requirement.

Make the bills after every function.

Coordinate with the kitchen for the food pickup timing.

Make the duty roaster.

Daily allocation the staff by the hall & function.

Personal Data_________________________________________________________________________

Contact No: 9890062688

Email ID: bhupenderkumar7@yahoo.com Date of Birth: 1st December 1976

Marital Status: Married

Academic

Educational Qualification

Year of Passing 1994-97.

Course Diploma in Hotel Management .

Name of Institute Indo-American Hotel Management Academy.

Subjects Common Subject – Food & Beverage Service,

Food & Beverage Production, Housekeeping,

Front Office, Nutrition & French.

AH & MA Courses 1st Year: Introduction to Hospitality Industry, F & B

Management, Front Office Procedure and House Keeping

Management.

2nd Year: Sales and Marketing Management, Purchasing and Material Management, Financial Management,

Hospitality Supervision.

3rd Year: International Hotel Management, Security

Management, Human Resources Management, Facilities Management.

Percentage of Marks I Year – 66 %

II Year – 60 %

III Year – 64 %

Computer Skills

Shawman’s System

Micros System

Proficiency in all MS office applications

Microsoft Outlook Exp

Reference: On request.

Experience: 16 Years

Current Salary: 70000 in hand (840000)

Salary Expected: