1. BIPUL KUMAR PANDEY
Contact: +91 8980020719/7709680997~ E-Mail: bipul.pandey123@gmail.com ~ Skype:
bipul.pandey1
Seeking assignments as an Outlet Manager with an organisation of repute
AN OVERVIEW
 An astute professional with 7 years of experience in Assistant Restaurant Manager, Food & Beverage
Operations, Quality Assurance, Client Servicing and Team Management.
 Adept in ensuring maximum customer satisfaction by providing assistance and achieving quality norms.
 Extensive experience in managing outlet including Coffee shop, Banquets, Room service and
Italian Speciality Restaurant.
 Proven ability of delivering value-added customer service and achieving customer delight by providing
customised products as per requirements and resolving their grievances.
 Possesses excellent analytical, interpersonal, relationship building and team building skills with proven
ability in establishing quality systems and training the new joiners.
CAREER SCAN
March, 2015 till date working with Crowne Plaza, Ahmedabad as Assistant Restaurant Manager
A five star200 keys hotel with 5 food & Beverage outlets. In charge of 64 covers fine dining Italian restaurant
“BELLA”
Hilton Shillim Estate Retreat & Spa, Lonavala (Pune)
Growth Path:
Joined as Food and Beverage Executive Oct’ 2012
Promoted as Assistant Restaurant Manager April’ 2014 till March 2015
A 5 star rated resort hotel with six food and beverage outlets. Managing main restaurant which is the coffee
shop consisting 94 covers and serves Mediterranean Cuisine and Regional Indian Cuisine as well and also
assisting In Villa Dining.
Radisson Blu, Goa
Worked as Food and Beverage Team Leader April 2011 to Sept.2012
Vivanta Fort Aguada by Taj, Goa
Growth Path:
Joined as Food and Beverage Associate May 2008
Promoted as Trainee Captain May2010
Key deliverables across the tenure:
Food & Beverages Operations
 Supervising overall functioning of the assigned outlets viz. Coffee Shop and In-Villa Dining.
 Overseeing food service and providing daily supervision to Service personnel to ensure compliance with
Serve-Safe guidelines and Department of Health regulations;

2.  Developing and presenting new menus and local food and beverage marketing programs, and participate in
and maintain system-wide food and beverage marketing programs.
 Achieving budgeted revenues, control expenses and labour costs, and maximize profitability within all areas
of the food and beverage outlets.
Inventory Management
 Monitoring and maintaining the inventory of restaurant equipment, beverages and linen.
 Gathering the requisition of the essential items and replenishing supplies, inventory, uniforms, etc. in a
timely manner thereby minimizing waste and control costs.
 Maintaining and upgrading restaurant facilities and properly stocking according to anticipated business
volumes.
 Developed PR with clients, formulated marketing plans and generating monthly departmental reports.
Quality Control:
 Conducting hygiene inspections and conveying feedback to operating staff for gaps in actual vs.
standardised norms.
 Implementing pest control programme and ensuring that the food quality and hygiene is maintained.
 Ensuring that all restaurant equipment is in proper operational condition and cleaned on a regular basis.
Guest Servicing:
 Devising & putting in place systems & procedures revolving around the need of the guest.
 Interacting with guests for feedbacks and implementing world-class service strategies; ensuring that the
guests are being properly welcomed and looked after by maintaining good standard of service.
 Strategizing policies & procedures in the operating systems to achieve greater customer delight.
Team Management:
 Organizing & conducting practical and training programs, to enhance skills and motivational levels.
 Maintaining cordial relation with other departments such as Kitchen, Kitchen Stewarding, Front Office,
Engineering, Housekeeping and Security, etc.
Attainments:
At Hilton Shillim Estate retreat and Spa, Lonavala (Pune)
 Received:
 Certificate of appreciation
 Certified Trained Staff in Fire Exercise.
 Certified in first aid
INDUSTRIAL TRAININGS ATTENDED
 22 weeks Industrial Training in F&B Service, Front office and Housekeeping from Intercontinental the
Grand Resort, Goa (May2006 to Oct.2006)
PROFESSIONAL COURSES
 3 Years Diploma in Hotel Management & Catering Technology with applied nutrition 2005- 2008 (From
NSHM Knowledge Campus, Durgapur, West Bengal).
PERSONAL VITAE
Date of Birth : 16th
May 1985
Linguistics : Hindi, English & Bengali
Permanent Address : C/O Mr.Banarsi Pandey, Village- Patner, P.O. - Patner, District-
Lakhisarai,
State-Bihar, India. P.I.N. 811311

3. Present Address : Sanidhya Greens Apartment, Flat No.-F/203, First Floor, Vejalpur,
Ahmedabad,
Gujrat, India. P.I.N.380015
References : Mr. Binu K. John – Restaurants manager- Hilton Shillim
Mob. No. +91 7755944515, E-Mail: BinuK.Bjohn@hilton.com
: Mr. Amar nath – Restaurant Manager – Crown Plaza Muscat.
Mob. No. +96892952953, E-Mail: amar.nath@ihg.com
Date: 24th
July 2015
Signature