gopal singh mehta cv

Gopal Singh Mehta Rock Cliff, Club Mahindra

Mussoorie, Uttrakhand, 248179 8600015899

[email protected] OBJECTIVE: To carve a niche myself in the Hospitality Industry

Job Proficiency

Revenue management Organizational Skills Problem-Solving Skills Communication Skills Managerial Skills Leadership skills Guest Service Eye for Detail

Employment History: 10 Years

Club Mahindra Manager Food & Beverage Service

Mussoorie, UttrakhandDecember 2015 - - Present

Duties & Responsibilities

Reporting to General Manager and handling resort operations of all departments in his absence Profit & loss analysis, SWOT analysis, Preparing revenue & expense budget Actively involved in developing F&B collaterals , Sop’s, divisional manuals & Menu planning Allocation of Capex, Quantity finalization & Selection Involve in setting up store operating & inventory procedures, credit policy & cashiering policies Managing all F&B and day to day operations with in budgeted guidelines to the highest standards Preserving excellent levels of internal & external Guest Services Leading F&B team by attracting, recruiting, training and appraising talented personnel Establishing Targets, KPI’s, schedule, policies and procedures Providing a two way communication and nurturing an ownership environment Following with all safety and safety regulations Reporting to management regarding sales results and productivity Nurturing a positive working environment and leading by examples Plan and organize various food festivals, restaurant Promotions Daily conducting departmental meeting with Executives and Supervisor Monitoring operations and an initiating corrective actions

F&B Outlets

Panorama Restaurant In Room Dining Hilltop Café Lounge Banquet @ Special Events

Club Mahindra Varca Beach Goa Assistant Manager F&B ( Promoted as Manager F&B to Club Mahindra Mussoorie)

Varca, GoaJuly 2012 - December 2015


Responsible for the business performance of the restaurants Analyzed and planned for restaurant sales levels and profitability Organized marketing activities, such as promotional events Prepared reports at the end of the shift/week, including staff control, food control and sales Created and executed plans for department sales, profit and staff development such as kaizen Proposed budgets to the senior management with proper planning and customized menus Coordinated with operation and sales team Recruited ,trained , managed and conducted motivational trainings for the staff Responded to Guest queries and complaints on defined time as per SOPs Maintained high standards of quality control, hygiene, and health and safety, check stock levels Controlled Cost and minimized waste

F&B Outlets Tamara Buffet Restaurant – 180 Covers In Room Dining Dune Shack Restaurant Sunset Restaurant -48 Covers Unwinding Bar Banquet @ Special Events – 2600Sqft.

The Wall Street a Business Hotel managed by Concept Hospitality Assistant Food and Beverage Manager

Jaipur, RajasthanDecember 2010 - April 2012


Responsible for the overall operational control of various Food & Beverage outlets and related activities Authorized to determine the training & developmental needs of the staff Lead the F&B team by attracting, recruiting, training and appraising talented personnel Planned and organized various food festivals, restaurant Promotions Responsible for coordinating with outlet head & the training manager for implementation training programs Authorized to implement the standard operating procedures as set by the organization Authorized to cut cost of operation wherever required & responsible for controlling the cost of operation Authorized for initiating coordination with all other support departments of the hotel Authorized to sanction leaves to the F& B Captain & team Authorized the store requisitions for various outlets and responsible to prevent unnecessary stock Reported to General Manager

Cambay Golf Resort Assistant Manager Food and Beverage

Jaipur, Rajasthan December 2009 - December 2010


Effectively managed the Department in the absence of the Food and Beverage Manager Identified and delegated the responsibilities to shift leaders and staff to ensure objectives are met Managed the operations with passion, integrity and knowledge Implemented the organizational policies and procedures Provided direction to Supervisor and staff to achieve restaurant goals Consistent review for operations staff to identify any problems, concerns and opportunities for improvement Created the positive guest experience by delivering a high level of service Managed the restaurant to meet or exceed standards in food quality, safety and cleanliness Consistent monitored the product and labor costs to remain within budget Trained the staff on guest services principles and practices Monitored and maintained the IDS System Assisted in new menu implementation Developed and implemented creative solutions to areas of improvement Assisted in conducting staff and daily pre-shift meetings Assisted in any areas of the restaurant when staffing constraints require

F&B Outlets Bar @Par Lounge Indus Restaurant – 84 Covers Sip Bar Lounge Banquet @ Special Events – 4000Sqft (Pillar Less)

Hotel Ramada Captain and Promoted as Trainee F&B Executive

Jaipur, RajasthanFebruary 2008 - November 2009


Assisted the Manager in overseeing the operations and maintain the highest level of standard Handled the team of 14 subordinates for room service & Coffee shop Planned & monitored day to day operation and stock control Reported to Assistant Food and Beverage Manager Ensured neatness and cleanliness of workstation including hygiene aspects Recorded daily sales report Responsible for daily sales and Control on expenses Managed the operations of various F&B Outlets:

Around the World ( coffee shop): 128 Covers Room Service The Fire Ball (lounge bar & disc.) The Altitude (bar–be-que food): 76 Covers

Ananda in the Himalayas Team Member

Rishikesh, UttarakhandJuly 2005 - January 2008


Responsible for accurate and efficient order taking and service for the same Responsible for laying the tables and getting the side station ready Responsible for the care and maintenance of equipment Responsible for the duties and assignments assign by supervisors Responsible for taking inventory of operating equipment’s and linen

Achievements

Best Department Award by General Manager for the quarter (April – June16) for new initiatives to Generate revenue

Certificate of Appreciation awarded by CRO ( MHRIL) for Kaizen I got an appreciation letter from C.E.O and Managing Director ( MHRIL) for guest delights I got the appreciation letter from my General Manager ANANDA IN THE HIMALAYAS I was selected for the state hockey tournament and captain of my team (2002)

Education

Amrapali Institute of Hotel Management and catering technology BHMCT

Haldwani, UttarakhandGraduated June 2006

K V V , 12th , CBSE New Delhi

Nimbahera, RajasthanGraduated April 2002

IT Skills

Micros Point of Sale , IDS, SAP : MS- Office (Excel, Word, Power Point ) Outlook , Email, Internet Explorer

References

Rajesh Jugran Mr. Rajesh Jugran

General Manager Hyphen Hotel, Haridwar Mob: 08954887807

Mr. Pradeep Maheswari

Site Director –BITS Pilani, Sodexo

Mob: 07549333333

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Gopal Singh Mehta

gopal singh mehta cv

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