Mayank Pande
Paramaribo,Suriname
Summary
Ambitious Food & Bevarage Manager with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
10
10
years of professional experience
Work History
Food & Beverage Manager
Yogh Hospitality (Boutique Hotel With 108 Rooms)
2024.01 - Current
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Maintained highest standards for beverage quality and service.
- Organized successful special events that contributed to increased sales figures.
- Oversaw hiring process for new employees, selecting top talent to join our team.
- Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
- Coordinated with vendors to secure competitive pricing on ingredients, supplies, and equipment.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
- Oversaw selection, ordering and inventory controls of wine, beer and alcohol program.
- Streamlined operations through regular review of processes and implementation of best practices.
- Maintained compliance with industry standards regarding alcohol service guidelines by regularly updating staff training and certifications.
- Worked closely with marketing teams on promotional activities that generated increased foot traffic.
- Enhanced dining experience by incorporating local flavors into menu offerings.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Developed unique events and special promotions to drive sales.
- Motivated staff to perform at peak efficiency and quality.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
OUTLET MANAGER
Fairmont Hotel (245 Rooms With 8 F&B Outlets)
2022.01 - 2023.12
- To ensure that project and hotel operation team comply to all pre-opening processes, operational brand standards, insurance requirements etc
- Using corporate templates for all pre-opening documents, which includes list of operating supplies, pre-opening budget etc
- Making sure enough staff are on duty to cover busy periods
- Assigning duties, responsibilities and workstations to employees
- Making quick decisions in fast-paced and international environment
- Maintaining at all times high level of standards, around service and products
- Motivating, coaching and guiding team to deliver positive customer service.
- Coordinating all restaurant activities and staff at all times in efficient and appropriate way
- Supervised and effectively trained 35 employees to decrease process lags and boost productivity.
RESTAURANT AND BAR MANAGER
MARRIOTT HOTEL (216 Rooms, 6 F&B Outlets)
2021.01 - 2022.10
ASSISTANT MANAGER OUTLETS
PULLMAN AND NOVOTEL (670 Rooms,12 F&B Outlets)
2019.01 - 2021.07
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained clean, safe, and organized store environment to enhance customer experience.
- Developed strong working relationships with staff, fostering positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
- Improved customer satisfaction by addressing and resolving complaints promptly.
- Helped with planning schedules and delegating assignments to meet coverage and service demands.
- Managed inventory levels to minimize stockouts while reducing overhead costs.
- Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
- Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
- Assisted in recruiting, interviewing, hiring, and onboarding of new employees to maintain adequate staffing levels.
- Mentored team members to enhance professional development and accountability in workplace.
ASSISTANT RESTAURANT MANAGER
RADISSON BLU MBD HOTEL (131 Rooms, 6 F&B Outlets)
2018.05 - 2019.11
TEAM LEADER FOOD AND BEVERAGE (PRE-OPENING)
HYATT REGENCY (212 Rooms, 8 F&B Outlets)
2016.07 - 2018.03
HEAD WAITER
SHERATON DUBAI CREEK AND TOWERS (216 Rooms)
2015.04 - 2016.05
COMMIS DE RANG
ITC MAURYA HOTEL
2013.11 - 2015.04
Education
BACHELOR OF SCIENCE (B.Sc.) in Hospitality and Hotel Administration -
Institute of Hotel Management, Dehradun, IGNOU (NCHMCT)
Dehradun01.2013
INTERMEDIATE -
Campus School, Pantnagar
Pantnagar01.2010
HIGH SCHOOL -
Campus School, Pantnagar
Pantnagar01.2007
Skills
- Food and Beverage Operations
- Cost Control
- Menu development
- Customer Service
- Inventory Management
- Employee Performance Evaluations
- Team Leadership
- Profitability Optimization
- Sales Promotion
- Problem-Solving
- Cost controls
- Performance Improvement
Accomplishments
- Got an appreciation for successfully handling of take away segment pre and post covid for Pullman and Novotel New Delhi Aerocity
- Received an appreciation from Fortis hospital and food and beverage director for coordinating their CME conference at Hyatt Regency, Chandigarh
- Worked with a best Italian restaurant in all over GCC country
- Received an appreciation on trip advisor. We received Time out award for best Italian restaurant. We received best restaurant award in taste of Dubai food fest
- Received employee of the month award for my Teamwork
- Received letter of appreciation for my performance and support in the outlet
- Certificate for doing service in Raj Bhawan to the P.M of Nepal and Governor of Uttarakhand(INDIA)
Personal Information
- Date of Birth: 12/25/91
- Nationality: Indian
References
- Mr. Neeraj Sharma, Assistant Food and Beverage Manager, 8447023567, nsharma@theimperialindia.com
- Mr. Amit Sangwan, General Manager, +91 9818355998, amit.sangwan@accor.com
Timeline
Food & Beverage Manager
Yogh Hospitality (Boutique Hotel With 108 Rooms)
2024.01 - Current
OUTLET MANAGER
Fairmont Hotel (245 Rooms With 8 F&B Outlets)
2022.01 - 2023.12
RESTAURANT AND BAR MANAGER
MARRIOTT HOTEL (216 Rooms, 6 F&B Outlets)
2021.01 - 2022.10
ASSISTANT MANAGER OUTLETS
PULLMAN AND NOVOTEL (670 Rooms,12 F&B Outlets)
2019.01 - 2021.07
ASSISTANT RESTAURANT MANAGER
RADISSON BLU MBD HOTEL (131 Rooms, 6 F&B Outlets)
2018.05 - 2019.11
TEAM LEADER FOOD AND BEVERAGE (PRE-OPENING)
HYATT REGENCY (212 Rooms, 8 F&B Outlets)
2016.07 - 2018.03
HEAD WAITER
SHERATON DUBAI CREEK AND TOWERS (216 Rooms)
2015.04 - 2016.05
COMMIS DE RANG
ITC MAURYA HOTEL
2013.11 - 2015.04
BACHELOR OF SCIENCE (B.Sc.) in Hospitality and Hotel Administration -
Institute of Hotel Management, Dehradun, IGNOU (NCHMCT)
INTERMEDIATE -
Campus School, Pantnagar
HIGH SCHOOL -
Campus School, Pantnagar
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