Curriculum Vitae Gagan Gunjan

CURRICULUM VITAE
Gagan Gunjan
E Mail- gagan4190@gmai I .comCellular:

07357791307. 06207287239
Passport no. S 8476215
Skype id - 07357791307
CAREER OBJECTIVE:
A dynamic, results-oriented Food and beverage Manager, offering focused leadership to drive sales and
profitability in highly competitive markets. Consistently achieve performance goals through enthusiasm,
tenacity and initiative,
Noted for outstanding communications skills, both with guests and staff; resolve problems quickly and
equitably to ensure happy customers and happy employees.
PROFESSIONAL SUMMARY:
Background encompasses extensive professional experience in Food Service Department in

thefolIowing key positions of ResponsibiIity: Restaurant Manager, Executive, Team Leader and
Associate.
Strengths Developing positive attitude in organization, maintaining a good relationship with col leagues,
understanding issue of customer and providing proper solution. I am a self motivated worker with a positive
attitude. I love the opportunity to learn new things that are challenging. I am always willing to learn
something new and do my best in my work.
Professional Experience:
Currently working with Wai Wai City Restaurant Patna India. As a Restaurant
manager from january 2019 to till date.
Responsible for;
 Expertise in designing & implementing training programs for bringing keen customer focus,
Proven track record of developing procedures, SOP's and operational policies, planning
&implementing effective control measures to reduce running costs of the unit and achieving high
Worked with Modern Food Company Saudi Arabia As a Restaurant
manager From march 2017 to till 31st Dec2018.
Responsible for:
 Focus on sall .
 Proper staff Training
 Maintain excellent customber service
Expertise in designing & implementing training programs for bringing keen customer focus, high
energy level and team spirit in the employees .
Worked with Hotel Indiana Palace Jodhpur.As Restaurant Manager.From

October 2016 to till 30thDecember 2017.
5 star Delux hotel .88 rooms coffee shop 55 cover multicusine Restaurant 102 cover. Bar
60 cover. Banquet hall 400 pax. Bord room 01.
(Reporting to F&B Manager): Responsible for ( coffee shope .bar & multicusine
Restaurant)
 Taking the full responsibilities in absence of f&b manager

 Dealing with guest for Restaurant booking
 Sending f&b promotion E_ mail to all the exiting guest record on our guest
data base
 Focuse on sall
Golden Spoon Group of Restaurant.muscat , Oman—As a Assistant
Restaurant Manager (March 2014 to till March2016).
 A result oriented professional with over 9 years of National and international exposure in Food &
Beverage Management.
 Expertise in handling a diverse range of operations entailing Start up's, F&B
Operations, Training and Budgeting.
 Proven track record of developing procedures, SOP's and operational policies,
planning &implementing effective control measures to reduce running costs of the unit and achieving
high GOP.
 Expertise in designing & implementing training programs for bringing keen customer focus,
high energy level and team spirit in the employees.
 Excellent written, communication, inter personal, liaison and problem solving
skills with the ability to work in multi-cultural environment.
 Outgoing, multi-talented and multi linguistic individual with expertise in delivering the
highest level of customer service.
 Consistently promoted training programs that resulted in improved service
standards.
 Excellent strategic thinker and problem solver. Adept at developing actionable plans for
guest satisfaction, with the foresight to detect potential challenges.
 Effective management style of utilizing the motivational approaches to achieve
highest Ievel of performance from team members.
Hotel plaza palace pune . 4 Star Deluxe Hotel 75 Rooms, coffee shop 65 covers,
- -
Specialty restaurant 45 covers, bar 50 covers, banquet hall 01 200 pax, board room 02
- - - -
Captain (March 2012 Feb 2014)

- -
Reporting: Sr.Captain. Responsible for all the outlets (Coffee shop, Bar, Specialty restaurant
-
and banquets)
 Ensure maximum customer satisfaction by closely interacting with In House

&potential guests to understand their requirements and customizing products and
services with optimum resource utilization.
 Strategizing policies and procedures i n the operating systems to achieve greater
Customer Service.
 Reviewing and interpreting the market trends/ client feedback to attune the
business strategies.
 Ensure the guest satisfaction score remains above 95% throughout the year.
 Delivering high value restaurant services to upscale clients for exalting their
satisfaction.
 Maintain excellent customer service by stressing "the guest comes first" in all
employee meetings
 Maintaining a strong database with the help of Hostess to accommodate guests
Likes, dislikes and record for the Birthdays & Anniversary
 Taking the full responsibilities in absence of F& B Manager.
 Implementing procedures, control systems for maintaining quality standards,
streamlining processes and generating cost savings i n operations.
 Involved in preparing and monitoring of Food & Beverage budgets, forecast and
maintaining appropriate documentation for sales, costs and inventory control for
timely indenting for supplies.
 Proper staffing, training of staff and motivating them to reach Excellencies.
 Ensure profitability of operations by making optimum use of assets and
technology to deliver as per standards
 Involve in Carrying out reviews measures at regular intervals to judge the
performance by carrying out Menu Engineering, Survey of prevailing market and
competition and frame strategies for the department.
 Overseeing all aspects of service management.
 Involved in Planning of business promotions and Food Festivals.
 Maintaining healthy business relationship with major clientele, ensuring
maximum customer satisfaction by achieving delivery & quality norm.
 Involved in Review monthly profit and loss statement for outlets and derive
interference and develop action plan on the same
 Solely responsible for authorizing Stores Requisitions, Voided/Discounted Bills
&Complimentary/Non-Chargeable Bills
 Going on sales calls in corporate companies to promote F& B outlets and increase revenue.
 Dealing with guest for banquet bookings and restaurant booking.
 Doing Tele calling with the help of hostess.
 Sending F& B Promotions E-Mailers to al I the exiting guests recorded on our guest data base.
Ambey Valley Resort Pune (SAHARA) —5 Star Deluxe Luxurious Resort.450
Rooms, 10 fnb outlets, 30banquet venue.
Steward (Restaurant Supervisor) (July 2007 till Nov 2011)
Reporting: - Sr. Captain
 Responsible for its smooth day to day operation.
 Ensures prompt, efficient and accurate service to all the customers to achieve high levels of guest
satisfaction.
 Responsible for adhering to and improving upon the budgeted targets for revenue generation and
expenses.
 Ensures that all team members adhere to the service standards and procedures laiddown in this
manual.
 Responsible for the generation of al I reports for his Outlet.
 Ensures that the sales inputs required by the Accounts Manager/Night Auditor for preparing the
Daily Sales report are sent to them in the morning of all working days. He shall ensure that it is
sent with correct break-up for Breakfast, Lunch and Dinner sales.
 Compiles all the monthly MIS reports of his Outlet, including guest comment cards analysis,
discuss reasons for all variances (from established targets and norms) with the F&B Manager
with a view to planning corrective action.
 Ensures that all employee grievances are addressed in a timely fashion and shall inform the F&B
Manager or the HRD Manager for any problem outside his purview.
 Responsible for discipline and adherence to duty rosters for the service area of his Outlet.
 Responsible for assigning duties to his subordinates in accordance with this manual and
monitoring its adherence thereof.
 Ensures his Restaurant Supervisors maintain all Outlet Registers daily & ensure that the
opening and closing checklists have been followed each day. These checklists will be issued
by the F& B Department to individual outlets from time to ti me and shall be filed
chronological I y.
 Devises and implements a regular training program for his team members, covering both
behavioral and vocational topics.
 Emphasizes on optimal utilization of seating capacity & up selling techniques for constant
improvement of Outlet A .P.C.
 Communicates necessary feedback (pertaining to food) to the Chef and the F& B
Manager so as to help plan improvements and new introductions in the menu.
 Sends all guest comment cards and visiting cards received daily to the F& B Manager after
updating his Outlet Guest Database & Comment Card Analysis .These cards are to be
collected back after the F&B Manager & General Manager's perusal & then filed in
the Outlet.
 Responsible for resolving any unpleasant situations arising in his Outlet (involving guests
or team members or both) in an amicable way.
 Co-ordinate with the Maintenance and Engineering department to ensure that all restaurant
machinery and equipment is in running and proper condition during the course of the operation To
this end, he shall schedule the necessary preventive maintenance work as required. He shall
maintain the preventive maintenance schedules as per the section on Records and Registers.
 Initiates emergency measures in co-ordination with Security, in case of
emergencies like fire, theft etc.
 Responsible for the inventory control of crockery, cutlery and glassware (CCG),
uniforms and other equipment.
 Solely responsible for authorizing Stores Requisitions, Voided/Discounted Bills
&Complimentary/Non-Chargeable Bills.
 Keeps abreast of existing and potential competition and shall interact with the
F&B Manager to initiate action to keep his Outlet ahead of competition.
 Represents Outlet in any review or other meeting as and when convened by the
F&B Manager.
 Shall carry out any other duties, functions and projects, assigned from time to
time by the F&B Manager.
 Controls pilferages and breakages to cut down on operational costs.
Educational Qualification:
Institution Duration Qualification Attained

National School of 2005 2008 B. Sc. HMCTT
Management Studies (Punjab
(Durgapur-West Technical
University.)
School / College Duration Qualification Attained
From To
B.I.E.C. Patna 2003 2005 12th Standard
B.S.E.B .Patna 2001 2001 10th Standard
■ Six month industrial training from The Pride Group of Hotel Ahmedamad.
Personal Profile
Date of Birth 16th Feb. 1987
Father's Name Kalanand Singh
Marital Status married
Sex Male
Permanent Address: Vill+ Post-KushmoulVia-Forbeshganj
Dist. Araria, (Bihar) PIN.854318
Declaration:
I hereby declare that all the statements mentioned above Resume are true and best
to my knowledge & belief.
Date: Place:
GAGAN GUNJAN:

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CURRICULUM VITAE

E Mail- gagan4190@gmai I .comCellular:

Background encompasses extensive professional experience in Food Service Department in

Worked with Hotel Indiana Palace Jodhpur.As Restaurant Manager.From

 Taking the full responsibilities in absence of f&b manager

Captain (March 2012 Feb 2014)

 Ensure maximum customer satisfaction by closely interacting with In House

Institution Duration Qualification Attained

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