1. Curriculum vitae
Hariom Dwevedi
Nationality India
Sex Male
Marital Status UN-MARRIED
Date of Birth 16thJuly, 1990
Contractaddres
District jalaun, village urgav ,home number 285
State Uttar predesh pincode - 285001
Phone no. 0 7405769793
Present Addres
RBL 72/853 CHANDO COLONY
GIDC VAPI GUJARAT.
Email- om.dwevedi19@gmail.com

2. Educational Qualification
Course Qualification Board/University Year of Passing
10+2 U.P Board 2007
10 th U.P Board 2005
Career Objective
Managing a high volume restaurant & improving all controllable costs thereby
maximising financial performance. Also responsible for effectively developing,
managing and leading the restaurant team to provide excel
lent service.
KEY SKILLS
excellent communication skills
strong customer service skills
the ability to motivate and manage staff
a tactful and diplomatic manner
the ability to keep calm under pressure
good teamworking skills
the ability to work accurately with figures and manage a budget
a well organised and methodical approach
the ability to manage the health, hygiene, safety and security of the workplace.

3. WORK EXPERINCE
Wok On Fire-(INDO CHINISE RESTURANT)
Trainee Asst. Restaurant Manager
30th november 2016
JOB PROFILE
take responsibility for the business performance of the restaurant
analyse and plan restaurant sales levels and profitability;
organise marketing activities, such as promotional events and discount
schemes;
prepare reports at the end of the shift/week, including staff control, food control
and sales;
create and execute plans for department sales, profit and staff development;
set budgets or agree them with senior management;
plan and coordinate menus;
coordinate the operation of the restaurant during scheduled shifts;
recruit, train, manage and motivate staff;
respond to customer queries and complaints;
meet and greet customers, organise table reservations and offer advice about
menu and wine choices;
maintain high standards of quality control, hygiene, and health and safety;
check stocklevels, order supplies and prepare cash drawers and petty cash.

4. Built2cook Ready To Cook (Online Hospitality)
9th april 2015 to 15th May 2016
Assistant Sift Manger
JOB PROFILE
Ensuring the highest standards of food and beverage service.
Keeping control of food and labour costs.
Ensuring Health & Safety and also hygiene procedures & standards are
maintained.
Having an in depth knowledge of all menus.
Responsible for recruiting, training & developing restaurant staff.
Dealing with and resolving customer complaints.
Maximising all business opportunities to drive sales.
Communicating with the kitchen staff to ensure efficient food
Service .
Advising customers on wine selection.
Liaising with the Head Chef to discuss and develop the menu.
Overseeing client bookings & reservations.
Organising the daily and weekly rotas for the Restaurant’s staff.
Purchasing stock, supplies and negotiating best prices with trade suppliers
Ability to create a great atmosphere & be a inspirational host.
Monitoring sales and then writing informative reports for the restaurant owners.

5. Woodland dine-in restaurant
9th april 2015 to 12th may 2016
SENIEAR CAPTAN
JOB PROFILE
Monitoring & ensuring F & B service operations are running smoothly.
Organizing duty roster of service staff.
Cost control, inventory, Training Maintaining SOP for quality.
Should able to introduce innovative ideas for generating targeted sale
Guest interaction, menu planning.
Addressing guest requirement and reaching to them.
Desired
To recommend food and beverage service standards &implement and follow on
SAFFRON MULTICUISIONRESTAURENT& PUB
GOA PANJIM (CAPTAN)
(2012-2013)
JOB PROFILE
Ensure the all guest should get highly satisfaction.
Coordination with all internal departments for smooth operation.
Taking care of daily inventory.
Making training schedule for Trainee.
Setting up mise en place, and mise en scene, before operation.
Responsibility for setting up pass area for smooth operation.
Taking care of day to day operation billing.
Responsibility for opening and closing the outlet.
Marketing food and beverages
Delivery the order on the time

6. HOTEL SOVEREIGN FINE DINE-IN RESTURANT( DAMAN)
Kitchensupervisor
(2011-2013)
Job profile
Taking care of planning, training, coordinationinkitchen
Responsible of planningmenu with restaurant manager
Taking the feedbackfrom service department of guest
Taking care the special order
Responsible forstoreindentingand quality of raw material
Responsible forall maintainingstander of foodquality
Responsible formaintainingcleanness andhighain
Making duty schedule for day to day operation
Checking of first inand first out andexpirydate of food
PIZZA HUT DINE-IN RESTURANT (VAPI,
GUJRAT)
There I workedas a team member
(2008-2010)
Jobprofile
Ensurethe all guestshould get highly satisfaction.
Coordinationwith all internal departmentsforsmoothoperation.
Taking careof daily inventory..

7. Setting up mise en place, and mise en scene, beforeoperation.
Responsibility forsettingup pass areaforsmoothoperation.
Taking careof dayto dayoperationbilling.
Responsibility foropeningand closingthe outlet.
Hobbies – Listening music and , I loved to play guitar ,Swimming….
Language Known – English, Hindi, Guajarati .
Hereby declare all the information given a tial arts bove is all true.