Abhishek Pandey

 ABHISHEK PANDEY M/S BharatiPustakBhawan, Old Taxi Stand, Main Road, Rourkela, Orissa Contact:-; E-mail:- HOSPITALITY INDUSTRY PROFESSIONAL – GUEST SERVICES Seeking challenging assignments for a career encompassing personal & professional enhancement PROFILE Competent, diligent & result oriented professional with an experience of 6+ years across Hospitality Operations, Customer Relationship Management, Desk Operations and People Management in the hospitality industry; currently spearheading with The Amayaa, Varanasi. Demonstrated professional excellence in developing procedures, service standards and operational policies as per international standards while planning & implementing effective control measures for cost efficiency across the units. Expertise in managing the financial aspects of f&b functions including budgeting, inventory management, reporting, etc. An unwavering commitment to customer service, with the ability to ensure timely expedition of customer requests, build productive relationships, resolve complex issues and win customer loyalty. A decisive leader with excellent ability to coordinate with different people at one time under difficult situations and the ability to bring out the best in others while creating a healthy and friendly work environment, thus enhancing operational efficiency. Professional Forte Hospitality Services  Guest/Client Relation Management  Cost Control  Quality Management  Team Management  Training  Analytical & Leadership Skills  Presentation & Communication Skills CAREER GLIMPSE The Amayaa, Varanasi Banquet Manager – since May 2019 Handling F&B operation along with customer relations, planning and executing the operations to ensure quality service guest requests, complaints and feedbacks while displaying cordial attitude towards clients for referral & repeat business to enhance profitability and business volumes. Planning and executing the operations to ensure quality service. Managing and monitoring guest requests, complaints and feedbacks and checking the daily operations happening in the Front Office Department. Estimating food& beverage consumption to anticipate amounts to be purchased or requisitioned. Supervising the maintenance of equipment and machines, scheduling of extra cleaning shift wise, maintaining the visual appearance and aesthetic décor of the hotel premises, problem resolution, and job safety practices. Ensuring that all equipment, furniture and furnishings are well maintained, checked and kept in good working order in accordance with correct procedures and report all relevant faults. Coordinating with management time to time for action plans and policies and promoting a professional image and to implement systems and procedures that achieve higher cost efficiency and guest satisfaction. Directing inventory for all glassware, cutlery & crockery, bond items, and other food supplies. Formulating and implementing policies, procedures and various strategies of the restaurants while ensuring adherence to regulatory requirements and hospitality norms; ensuring smooth execution of overall functions pertaining to maintaining the care and use of housekeeping supplies and equipment like linen, chinaware and glassware. Keeping control on cost & expenses, deciding the budget, linen and amenities par stocks and revenue management. Supervising overall co-ordination of manpower planning, recruitment, induction & ensuring cultural fit. Constantly monitoring key performance indicators for departments and taking corrective action. Radisson Blu, Ahmadabad Assistant Banquet Manager – May 2018 – April 2019 VIVANTA BY TAJ FORT AGUADA, GOA Catering AssistantMay 2015 – April 2018 Team Leader April 2012 – April 2015 MY FORTUNE BY ITC, GOA Sr. Team Leader May 2011 – March 2012 Handling coffee shop in daily operations to achieve the budget and target the profit. Maintain regular contact with individual customers and build strong relationship with them. To obtain incremental revenue through up selling at the restaurant. Manage the guest history system and effectively use the guest profile. Prepare lost customer analysis and give them the best service and win them back. Conduct daily briefing of the staff and the supervise the restaurant inventory. Make daily duty roaster RAMADA PLAZA, VARANASI Team Leader June 2010 – April 2011 VIVANTA BY TAJ, LUCKNOW Asst. Steward  August 2009 – May 2010 Guest Service Associate  August 2008 – July 2009 On Job Trainee February 2008 – July 2008 Key Achievements Received Appreciation letter from guests, compliment colleagues from teammates & appreciation letter from General Manager of the hotel for providing excellent internal & external customer satisfaction Awarded with ‘Employee of the month’ twice in May & September 2009 Awarded as ‘moving star in the month’ in July & December 2009 Credential of being on the “Wall of Fame” in the month of August 2009 and in April 2013 Successfully achieved COO level in star program of Taj Hotels India Pvt. Ltd ACADEMIA Diploma in Hotel Management Orissa Institute of Hotel Management, Orissa HSC Sambalpur University, Orissa SSC C.B.S.E Board, New Delhi Computer Proficiency MS Outlook, Microsoft Office, Windows and Internet Applications Hotel Showman, point of Sale, IDS (Fortune Genie V4.1) Certification Leadership & Management course; AHLEI Date of Birth: 31st January 1988 References: Mrinal Kapoor General Manager - The Clarks, Varanasi Prit Kapoor F&B Director – vivanta by Taj, Kolkata