1. GAURAV CHIGAL
The Oberoi Hotels, Resorts & Spas, Dubai | Mobile: +971562918392 | Gaurav.chigal@gmail.com
Summary
To make best use of my skills, qualities, qualifications and experience in an organization that
will allow me professionalgrowth and a rewarding career, for which I shallgive in sincerity,
diligence and smart workto build a strong team. Presently working as a F&B Supervisor with
The Oberoi Hotels, Resorts & Spas, Dubai. In my previous experience F&B Supervisor
(preopening) with The Oberoi Hotels, Resorts & Spa, I Started my career path to with Café
coffee day, Chandigarh, India, Also been associated with Smoke house deli, New Delhi
In my current responsibilities -: DepartmentalTrainer, cashiering , beverage inventory ,
service operationalequipment, duty roaster, to make sure every guest in the restaurant
served with exceptional services with company SOP,maintenance and cleanliness of the
outlet, allrequisitions required in outlet regarding food, beverage & generalitems, I am very
proficient in computer system (Microsoft Office Word, Excel, PowerPoint, publishers, Outlook,
FMC, Adaco,PAYTrax) as wellas POS MICROS etc.
Highlights
Able to perform multi tasks. Able to give and receive feedback and
workunder pressure and in case of appreciate the initiatives.
emergencies. Leadership / Team Work Enjoy
Able to cater and manage diverse establishingrapport with customers and
service concepts. working as part of a team, sharing
working on Budgeting, Menu responsibilities and information.
developing, food & Beverage Cost, Strongly believe in the importance of
Profit & Loss etc. respect, honesty and leading by
Demonstrate excellent communication example to create a positive work
skills with upper management, Guests environment.
and colleagues in general.
Also considered by great performance
100 % Results-oriented.
as DepartmentalTrainer.
Food & Beverage Professional Experience
 Restaurant & Bar Supervisor (line up Asst. Manager) Oct 2015 to Present
The Oberoi Hotels, Resorts & Spas - Dubai, UAE
Shift in charge Ananta fine dining 90 covers restaurant & 35 covers Bar.
Scheduled and direct staffin daily work assignments to maximize productivity.
Continually monitored restaurant and tookappropriate action to ensure food quality
and service standards were consistently met set bythe company.
Minimize loss and misuse of equipment through proper restaurant supervision,
inventory and staff training.
Regularly update computer systems with new pricingand daily food specials.
Worked closely with the chef and cooks to determine menu plans for specialevents or
occasions.
Ensured proper cleanliness was maintained in allareas of the bar and front of house.
 Promoted as F&B Supervisor (Preopening) Jan 2011 to Sep 2015
The Oberoi Hotels, Resorts & Spas – Gurgaon,India
Joined as F&B associate in 224 covers Allday dining restaurant.
Assist to fullrange of operationaland administrative duties with great energy in a
Client-focused.
Operations management.
Quick learner.

2. Professionaland stylish manner to ensure the smooth operation ofoutlet and
maximize the quality of service.
Emphasize and achieve monthly budgets set through effective cost control, customer
service/satisfaction.
Organize departmentaltraining and internalcommunication in the department.
To assist Restaurant manager within department to ensure that all"standard operating
procedures" are strictly followed.
To assist in conducting"On the Job Training" ofstaffs to maintain standards of
performance.
To organize colleagues training and set training for the team.
 Smoke House Deli (Steak House) Oct 2009 toDec 2010
Casual Dining Award winning chain restaurant - New Delhi,India
Shift in charge in 185 covers restaurant.
Monitor multiple databases to keep trackof beverage & equipment inventory.
Operationalduties which are related to primarily guest's food & beverage services,
with professionaland stylish manner to ensure the smooth operation and maximize
the quality of the service.
Management, communication and motivation.
Consult with Assistant outlet Manager & other team leaders to organized staff
and outlet area implement standards to provide great services to guests.
Try to exceed budget of covers and revenues, while controlling relevant costs,
minimizing loss and misuse in order to achieve and exceed the outlet budgeted
profitability.
To assist in conductingbriefing ofstaffs to maintain standards of performance.
 Café Coffee Day (Professional Barista Trainer) Aug 2008 to Jan 2009
Award winning chain coffee outlet -New Delhi,India
Initialstage of my career path after management study.
I got the chance to start my career with new hopes and learningand sharing attitude.
learnt how to build relationship with guests, team & other departments.
Education and Training
 Bachelor of Science, Food & Beverage Management Aug 2006 to Sep 2009
Indian Institute of future Management –Chandigarh, India
Certified DepartmentalTrainer for The Oberoi Hotels, Resorts & Spa Worldwide,
Food & Beverage Team.
Certified from Remy Martin Fine Champagne Cognac server.
Certified food handler from Dubaimunicipality.
Certificate winetrainer (Sommelier) by Wi-Not New Delhi.
Cross exposures -: Trident Hotels Gurgaon,Wildflower
Hall by The Oberoi hotels, India
Languages
Bilingual : English/Hindi
Fluency : Speaking/reading/writing.
Arabic : Basic understood
Personal Information
Date of Birth 14 November 1989
Visa Status Free zone
Nationality Indian
Gender Male
Marital Status Single