TRILOKSINGH D. RANA

303, Olive (Ameya)CHS. Ltd. Yashwant Nagar, Virar(West): 401303
Telephone: (Mobile) +91 9168982849

Email:
Current Location: Mumbai, India

Job Seeking For : Hotel / Operation/ Restaurant /Banquet Manager / Any Suitable Post

Job Objective :

  • To deal with people at all level and maintain long-term association with the Organization.
  • To generate a high sense of commitment & responsibilities towards the work & the Organization.
  • And to reach at great high in the profession.

Strength :

  • Excellent Communication and interpersonal skills & reason oriented logical approach.
  • Systematic and organized work habits.
  • Positive attitude towards work.

Qualifications:

: B.A. FROM BOMBAYUNIVERSITY.

: CANNING & FOOD PRESERVATION WITH II CLASS.

: FOOD SERVICE MANAGEMENT WITH II CLASS.

Summery of Skills & Experience :

Over 20 years of experience in the Hospitality Industry. Resourceful at developing procedures, service standards, and operational policies with proven ability to reduce the running cost of the unit by planning & implementing effective control measures. Handling operations in a manner that is profitable, controlling costs and meeting budgets. Exposure in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees. Team leader with excellent communication & problem solving skills. Motivate and Inspire all the team members by introducing various in store incentive schemes .Maintaining hygiene as per standards set.

Worked with Denzealot International, Lagos, Nigeria as Catering Manager since 28th February 2014 till April 2016.

JOB PROFILE : Planning, organizing and controlling camp operations. Ensuring compliance with the applicable work specifications of contracts. Controlling costs and utilization of manpower for optimum performance.Establishing work procedures and policies to achieve organizational objectives.Coordinating closely with client representatives and other contractor personnel to ensure customer satisfaction.Constantly monitoring operations with a view to more efficient management and performance techniques.Manage staff, preparing work schedules and assigning specific duties.Play a key role in budgeting and controlling costs, specifically food and consumable costs, ensuring accurate POB schedules are prepared and submitted in a timely manner to the relevant departments.Organizes the implementation of instructions including customer service, catering delivery and handling, food safety, HACCP, quality control and Health & Safety as per company approved SOP. Any other duties as directed by P&F Manager.

Worked with Hotel Newcastle (Cumberland Hotel) Lagos, Nigeria as Operations Manager since 19th January 2012 till 24th Jan. 2014.

JOB PROFILE: Manage, OrganizeSupervise work at all levels (Front office, F&B Production and Service, Houskeeping, back office employees etc.) and set clear objectives. Plan activities and allocate responsibilities to achieve the most efficient operating model. Manage budgets/expenses, analyze and interpret financial information and monitor sales and profits. Develop and implement an intuitive and efficient marketing strategy to promote the hotel’s services. Communicate with customers when appropriate (welcome them in the facilities, address their complaints, find solutions to problems, offer information etc). Deal with maintenance issues, shortages in staff or equipment, renovations etc.Collaborate with external parties such as suppliers, travel agencies, event/conference planners etc.. Inspect facilities regularly and enforce strict compliance with health and safety standards.

Worked with Regale by Tunga Hotel (4*Hip Hotel) Andheri (E)Mumbai as a IRD & Banquet Manager since1st July 2010 to 2nd January 2012.

JOB PROFILE: Overseeing day to day operation of IRD & Banquet Operations. Handling Banquet bookings, booking corporate parties, conferences, family get to gathers, birthdays and all other types of functions. Ensures standard of food presentation and quality of dishes served to guests, Ensures perfect appearance and hygiene for all Room Service staff and Room Service that are running smoothly, Handling customer’s enquiriesand complaints, Cost controlling and Menu Planning for Banquets & IRD Dept. Hiring, training, supervising, promoting, motivating and firing of staff. Liaises with other HODs.

Achieve and maintain all F&B performance standards laid down in Standards Operations Manual

Worked with Hotel Shantiidoot (3*Hotel) Dadar (E) Mumbai as a F&B Service Manager since 5thAug. 2008 to30thJune 2010.

JOB PROFILE: Overseeing F&B outlets within the Hotel, Ensuring that the operations of all the outlets

are running smoothly, Handles customers’ enquiries and complaints, Cost controlling, Assist in planning of

banquet events and overseeing the whole F&B Operations.

Workedwith Kohinoor@ K/F North Indian Restaurant in Kota Kinabalu Sabah, Malaysia as a Restaurant Manager since Dec 07 to July 08.

JOB PROFILE: Managing and overseeing the day to day running of Restaurant, Handling Cash, Prepares

Staff duty schedule, Training & Briefing of Staff, Guest Relations and Sales Promotions etc, Checking inventory of the Restaurant and Kitchen equipments on daily, weekly & monthly. Supervising and helping in kitchen in preparing dishes

with its consistency and quality as per the standards set.

Worked with BALLE BALLE Restaurant, Andheri (West), as a Restaurant Manager since 1st March 2004 to 14th Feb 2007.

JOB PROFILE: Manage restaurant services in compliance with policies, procedures, standards regulations and staff

schedules to ensure adequate coverage while managing the department budget.Train and motivate associates to have positive

and effective guest relations skills.Ensure staff compliance with all guest service basics such as uniforms, name tags and

proper guest greeting.Ensure timely response to guest needs.Resolve guest complaints as appropriate to maintain guest

satisfaction.Regularly review service scores to identify areas needing improvement and implement appropriate changes.

Worked withHotel Midtown Pritam Dadar, Mumbai -14. As a Senior Captain since 6th December 1998 to 29th February 04.

JOB PROFILE: Assisting F&B Manager in Managing and overseeing the day to day running of all the Outlets like

Restaurant, Coffee Shop, Bar, Room Service etc. Preparing Staff Duty Schedules, Briefing of Staff. Order Taking,

Booking Banquet parties, Guest Relation and Sales Promotions etc.

: Captain in Hotel Heritage Byculla, Mumbai since 8th June 96 to 30th November 98.

: Sr. Captain in The Cottage Restaurant Mulund, Mumbai-80,since 1st Sept 94 to 7th June 96.

: SR. CAPTAIN in Riviera Restaurant & Bar Thane (W), since 10th May 93 to 31st Aug. 94.

: CAPTAIN in Utsav Restaurant & Bar Juhu, Mumbai-49, since 1st May 92 to 7May 93.

: CAPTAIN in Hotel Citizen Juhu Mumbai since 1st June 91 to 31May 92.

: Tr. Asst. Waiter in Hotel Holiday Inn Juhu, Mumbai, since 14/09/87 to 16/03/88.

: Waiter in Rasoi Restaurant Borivli (W), since 6th April 87 to 12th September 87.

Computer Skills :

  • Knowledge of Internet, Windows, MS Office - Word/Excel/PowerPoint/Outlook, FoxPro, IDS.

Salient Personality Tracts :

  • Hard working, Leadership quality, Flexible, Motivated and Quick Learner.

PASSPORT DETAILS :

{

PASSPORT NO. : J 7280886.PLACE OF ISSUE: THANE (MH)

DATE OF ISSUE : 5thMAY, 2011. DATE OF EXPIRY: 04thMAY, 2021.

Certification :

I, undersigned, certify that to the Best of my knowledge and belief, this Résume correctly describes my experience and my self.

DATE: SIGNATURE