CURRICULUM -VITAE

BYOMKESH KUMAR MISHRA

Date of birth 23/05/1992
Address: Bokaro Steel City , sector 3/A , Quarter no 644 , State- Jharkhand

Hand Held: +91 -7038683947

Email: [email protected]

Area of Interest: Food & Beverage Service

Passport Details:

Passport No: M9932671

Date of Issue: 29/06/2015

Date of Expiry: 28/06/2025

Place of issue: Ranchi , Jharkhand

Career Objective

 An energetic, talented and self motivated professional with a real passion in delivering a quality service to the guest and maintaining
excellent relationships with them to encourage repeat business. Having a proven track record of running successful operations that can
grow the business, cut costs and at the same time maximize the profits.
Looking forward to work with an esteemed organization with an objective to utilize my professional skills and experience and get an
opportunity to learn and grow with the organization to develop an enviable career profile.
Educational History

 B.Sc In Hospitality And Hotel Administration from IHM Bhuwaneshwar , Odisha in 2015.

 CBSE Board – Vidya Mandir School -jharkhand- year 2012- Intermediate Examination.

 CBSE Board – B.I.V sector 2/D- Jharkhand- In year 2010- High School Examination.

 
1. Grand Hyatt Goa, India

F&B Associate - 6/07/2015

Team leader from 1/11/2017 to 6/03/2019.

2 . JALESH CRUISE, KARNIKA (APPLO GROUP)

Assistant F&B .
Roles & Responsibilities:

 Maintain a high customer service focus by approaching any job with the customer always in mind

 Delivering high-value services to upscale customers for exalting their satisfaction level

 Interacting with the guests for quick resolution of their problems and providing high quality services to achieve customer delight

 Handle guest complaints and maintain good public relations

 To maintain a high team focus by showing co-operation and support to achieve the goals of the organization

 Managing the operations according to the standard operating procedures of the organization

 To control the usage of food and beverage equipments and items

 Supervise and coordinate assigned shift; pre meal meeting conducted with the staff daily

 Handle all inventories directly involved with the operations

 Facilitate weekly training of the staff to maintain a good service standards

 Communicating with the kitchen staff to ensure efficient food service

 Ability to create a great atmosphere and be an inspirational host

 To maintains the sequence of service and the communication (colleagues and guest) as per SOP.

 Any new experience on the floor (could be good/bad) should be informed to the captain

 Before service starts, he must check the side station has adequate crockery, cutlery, glassware, silverware, sauces, accompaniments,
linens, chairs, tables (wobbling). 

 Taking orders from the guests and serve them food within the specified time.

 Inform the section captain in case of any untoward incidents in his section, which cannot be handled by me.

 Always feel to grow with the company’s growth and make my personal & professional life successful.

 Responsible for the order taken and placed to the guests.

 Maintain the Brands standard service.

 Briefing to the junior staff working at restaurant.

 Ensure the proper order delivered to the Tables

 Ensure proper handover for the next shift to do the work smoothly.

 Maintain par stock.

 Implementation of SOP’s

 Material management with regards to service requirements.

  Responsible for linen, maintenance requisition.

 Handling of Delayed orders.

 Handling the cash, credit sales.

 Ensure about the loyalty guests received the proper service.

 To greet & seats guest before serving them

 To offer beverages & appetizer menu to the guest. then places the order of drinks & appetizer

 Taking & delivering food orders. discuss the daily special dish as well as the restaurant regular menu

 After the meal has been delivered, to pay the attention to the needs of table. Refilling the water glass & offer them required items or
accompaniment at the time of need.

 To offer the finger bowls & take dessert order

 To give check to the guest when they ask.

 To set the pick up counter with all mise en place before lunch, dinner & breakfast.

 To check all side boards in the restaurant with all service gears & cutleries. along with the accompaniments

 TO do the proper set up in the restaurant after completing of dinner, breakfast & lunch.

 To check all the plates & cutleries before taking to the restaurant.

 To do the set up of buffet for lunch ,dinner & breakfast

 make the total sales reports of the outlets in hotel at the end of shift

UNDERGONE INDUSTRIAL TRAINING AT MARRIOTT JAIPUR

 Duration: 1/06/2013 to 28/06/2013

1. As a trainee, I have to learn about the basic thing of each & every departments of the hotel.
2. To maintain my log book with daily learning.
3. To listen my superior, what he is teaching& follows what he ordered.
4. As I wad in service dept. I worked in room service and banquets as well.
5. I also worked as a pickup man as per the ordered.
6. Giving turn down service.

Computer Skills

 Sufficient Knowledge of M.S. Office and Internet

Key Skills

 Strong motivational and influential people skills

 Excellent communication and strong customer service skills

 An eye for detail and an ability to drive consistent brand standards

 Experience of managing people and driving business performance

  Relevant knowledge of food and beverage

 Ability to deal calmly with challenging situation and be an inspirational host

Personal Details

Date of birth 23/05/1992

Nationality Indian
Marital Status Unmarried
Language Known Hindi, English,
Hobbies Riding Bikes
Strength Self-confident & Responsible, Excellent catching power

Reference:

Declaration
I hereby declare that all the above furnished information is true to the best of my knowledge.

DATE:

PLACE:
(Byomkesh Kumar mishra)