1. ANUJKUMAR
F-3/35 SULTAN PURI
New Delhi -110086
Kumaranuj246@gmail.com
Voice +91-08750196815
OBJECTIVE
 I aspire to join an organization that provides with adequate challenges and
opportunities to grow not only as a professional but also as a person while applying my
knowledge, skills and hard work towards the fulfillment of the organizational goals.
WOrk hIsTOry
 I have experience in Carlson Rezidor GROUP Connaught Place hotel New Delhi, As a
GUEST SERVICE ASSOCIATE , since 22th June 2012 to May 2014, Multi Cuisine Restaurant,
(TGKE)The great kebab factory, Bar ,90 rooms with 10 suite rooms.
 worked at Pre-Opening Team VIVANTA BY TAJ DWARKA as a Head Mixology Food &
Beverage Service, since June 2014 to till date, CREO Multi Cuisine Restaurant, INDU5 INDIAN
Restaurant , TIPPLE BAR ,CELSIUS POOL BAR DILE CERMAL,PASTRY SHOP ,3 Banquet halls
and Open Area Lawn ,3 Meeting rooms and 1 Board Room,250 ROOMS keys
 I got Transfer TAJ SWARNA AMRITSAR LUXURY DIVISION, Pre-Opening Team as a
Catering Assistant (Executive) in Food & Beverage service, Grand trunk Multi Cuisine
Restaurant, chinses room chinses Restaurant ,The Peg BAR ,POOL BAR, sweet Thoth PASTRY
SHOP ,3 Banquet halls and Open Area Lawn ,3 Meeting rooms ,157 ROOMS keys, Currently
working outlet The Peg Bar
PassIOnaTE
 Create Own Cocktail Mixology Menu
 Molecular Mixology
 Homemade creation (Homemade Indian spice syrup, Homemade crystal ice.
Homemade different flowered caviar ,Homemade Indian spice bitter, Twist classic
cocktail)
 Different Cocktail serving style
 Different style of setup bar counter
DuTIEs anD rEsPOnsIBIlITIEs
 Worked as a Pre-opening Team

2.  Assisted Restaurant Manager in Interviewing, Hiring and Performance Evaluation.
 Conducted Training sessions for the Team.
 Setting Up of the Restaurant.
 Designed Standard operating procedures for Food and Beverage Department
 Kept Record of Operating Equipment’s.
 Overlooking In- Room dining operations as well.
 Plan forecast and budget the revenue and cost of the outlet.
 Continuously improve and innovate upon product and services to achieve a larger market
share retain the regular guest of the restaurant.
 Review Profit and Loss Statement of the outlet to draw up action plan on process and
procedure which helps to achieve higher cost efficiency with better guest satisfaction.
 Assisted the guests in assuring the query regarding the food quality and searched the market
regarding the new dishes and recipe on latest trends in restaurant, that could help improve
business achieve budget, control expenses and labour cost and maximize profitability within
the outlet.
 Prepare monthly reports on performance of Food and Beverage outlet.
 Making marketing and promotional plans for Food and Beverage outlet to capture market and
increase the brand awareness reviewing cost and putting controllable measures in place
 Ensures Compliance with all the Food and Beverage Policies, Standards and Procedures by
Training, Supervising, and Follow up and hands on Management.
 Provide services that are above and beyond guest satisfaction and retention
 Displays leadership in guest hospitality exemplifies excellent guest service and create a
positive atmosphere for guest relation
 Encourage and build mutual trust, respect and cooperation amongst the Team Members.
 Provide the leadership, vision and direction to bring together and prioritize the department
goals in a way that will be efficient and effective.
 Ensure through regular monitoring of the guest satisfaction tracking system and constant
guest feedback prompt, efficient and accurate service to all the guest.
 Review the guest history system and effectively use guest profile, maintaining guest contact,
build relationship and solicit feedback.
 Plan and organize various food festivals , restaurant promotion and implement an efficient
system of recording guest history preferences and other guest related data
 Facilitates the learning and development for all the Team Members in the outlet.
 Responsible for the appraisal and management of staff in the department.
 Ensure that the outlet procures the best raw material and cost effective equipment.
 Maintain high standards of quality, hygiene, health and safety.
kEy DElIVEraBlEs:
 Take beverage orders from servers or directly from guests or patrons.
 Mix ingredients, for instance; soda, sugar, bitters or fruit juice.
 Collect cash for beverages or drinks served and record sales.
 Maintain record and control of bar stock and arrange supplies.
 Mix drinks, water and other components to get ready cocktails and other drinks.
 Clean glasses and additional utensils.
 Sanitize ice tanks, coolers, and other bar tools.
 Serve beverages and food.
 Order bar supplies.
 Place bottled merchandise and glasses to make a smart display.
 Clean bar area and wash glassware.

3.  Replace drink tanks as they are finished.
 Serve snacks to patrons seated at the bar.
 Slice and pit fruit for garnishing drinks.
 Prepare appetizers, for instance; cheese, pickles, and cold meats.
PROFESSIONAL BARTANDING
 Completed BARTENDING course ECOLE HÔTELIÈRE DE LAUSANNE form Switzerland, the
world’s first hotel school and one of the most highly rated institutions globally in the world of
hospitality. And certified Bartender.
ACHIEVEMENTS
 Attended GREY GOOSE Training Classes By ROMAN FOLTAN.
 I attended Diageo Bar Academy 1st levels Essentials Bartending Cocktails competition
 Participate in jagermister cocktail competition first time in Delhi. sep.2015
 Attended MOET Hennessy cognac training programme.
 Attended FOSTER BEER training programme.
 I played a vital role as an “Accommodation Assistant” in XIX Common Wealth Games, Delhi,
2010 at the Games Flagship Hotel.(New Delhi)
 I was the member of FOOD & BEVERAGE SERVICE Team of FORMULA 1 CAR RACE IN NEW
DELHI.
 Attended Bacardi Training Classes By Mr. Nitin Tiwari.
 I got BRAVO by CARLSON GROUPS.
 I got word of GRATITUDE BY RADISSON Blu HOTEL.
 Appreciation Hari mahal palace at Taj hotel Jodhpur.
PROJECTS & INDUSTRIAL TRAININGS
 As a part of our curriculum, I underwent my industrial training at Le Méridien, New Delhi,
for 14 weeks, as an Industrial Trainee in all four core departments.
PROFESSIONAL EDUCATION

4.  Completed B.Sc in Hospitality and Hotel administration from Institute of Hotel
Management Gwalior, MAY 2012 affiliated to NCHMCT Pusa, New Delhi.
 Intermediate from CBSE board Delhi.2009
 High School from CBSE board Delhi.2007
COMMPUTER SKILLS
 Good working knowledge of Microsoft Office, which includes Ms Word , Ms Power point &
Internet , IDS (Integrated Dynamic Solutions) software and Opera Software, SHAWMEN,
AREA OF INTEREST
 Professional Food & Beverage Service.(Mixology)
HOBBIES & INTERESTS
 Listening to Music
 Drawing
 Creativity New Molecular cocktails and mocktails
 Molecular Mixology
STRENGTHS
 Soft Spoken
 Hard working & positive attitude
 Ready to learn & adopt new things
 Excellent in Team
 Innovative & Enthusiastic

5. PERSONAL DETAILS
 Date of Birth : 20th
march, 1991
 Nationality : Indian
 Languages Known : English, Hindi, Haryanvi
 Father’s name : Mr. Ishwar lal
 Mother’s name : Ms. Yashoda Devi
 Maritual status : Single
 Height/weight : 5’8 inc /56
 Passport number : K7271004
FAMILY BACKGROUND
 Father : Business Man
 Mother : House Wife
Date:
Place: New Delhi (ANUJKUMAR)

6. PERSONAL DETAILS
 Date of Birth : 20th
march, 1991
 Nationality : Indian
 Languages Known : English, Hindi, Haryanvi
 Father’s name : Mr. Ishwar lal
 Mother’s name : Ms. Yashoda Devi
 Maritual status : Single
 Height/weight : 5’8 inc /56
 Passport number : K7271004
FAMILY BACKGROUND
 Father : Business Man
 Mother : House Wife
Date:
Place: New Delhi (ANUJKUMAR)