Professional Documents
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Professional Synopsis
A Keen planner & strategist with demonstrated abilities in devising marketing activities
& accelerating business growth.
Proven Skills in managing teams to work in sync with the corporate set parameters &
motivating them for achieving business & individual goals.
Strong analytical aptitude towards problem solving & organizational abilities.
A result oriented professional with 4 years of exposure in Service industry.
Handling Training of 55 TM and working as a Executive HR in company.
Proven track record of developing procedures, service standards and Operational
Policies, planning & implementing effective control measures to reduce running costs of the
unit.
Core Competencies include:
o Client Servicing
Relationship Management
o Team Management
Administration
Operations
Training
AREAS OF EXPERTISE
Team Management
Leading, mentoring & monitoring the performance of the employees to ensure
efficiency in process operations & meeting the targets.
Creating & sustaining a dynamic environment that fosters development opportunities
& motivates high performance amongst team members.
Operations Management
Ensured rendering of high quality services, resulting in highest level of customer
satisfaction
Developing and implementing procedures, control systems for maintaining quality
standards.
Ensure profitability of operations and supervise all aspects of management thus
Maximizing Sale & Profitability.
People Management/Training
Identifying Training Requirements of Business Unit managers & team members &
Designing Training Sessions as per need.
Manpower planning & procuring optimum level of people strength at all times.
Responsible for staffing, recruitment .
Macro & Micro Level Observation & feedback for restaurant managers thus Driving
Results.
WORK EXPERIENCE
Growth Path:
2-nov-14 to 30-july15
16-july-13 to 1-nov-14
18-aug-11 to 12-apr-13
Role
Leading a team of 55 Team Members towards attainment of assigned company goals.
Determining the restaurant profit & loss opportunities with the restaurant manager &
formulate corrective action plans by setting objective.
Experimenting & presenting innovative ideas and implementing cost control measures.
Maximizing client satisfaction by delivering high quality services and optimum resource
utilization.
Recruitment of personnel using Target Selection Skills
Orientation of Personnel
Training of Personnel and Auditing level of progress
Conducting On the Job Evaluation of Managers using Evaluation Benchmarks
Developing Marketing packages for Building Market shares by Local Store Marketing.
Managing F&B control, Budgeting, Accounting and Planning for meeting Budget of
various controllable expense of Restaurant P&L statement.
Ordering department.
TRAINING PROFILE
ACADEMIC CREDENTIALS
Pursed Hospitality management & catering technology in the year 2011 from IHM, bhopal
Passed Higher Secondary in the year of 2008 from St. Marys Senior Secondary school, Bhopal
Passed Matriculation in the year of 2005 from St. Marys Senior Secondary school, Bhopal
PERSONAL INFORMATION
Place:-
Date: -
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(Ankush Raina)