1. PRAWIN KHALKHO
AMRIT LOK COMPLEX BLOCK B
FLAT NO 302 ALKAPURI NEAR DEVYANI
SHOWROOM DORANDA RANCHI
JHARKHAND (834002)
Mobile: 00918468879121/00919693233551
E-mail: jackxalxo@yahoo.com
To develop my Career with the inputs of the Industry and the academic backing I have, to meet
industry demands and to apply my knowledge and experience at actual work situations, thrive hard
to bring the company to its highest altitude & to create a mark for myself and build a promising
career in Food & Beverage Service.
 At present working as a Restaurant Manager franchise Restaurant black Pepper
Dehradun since August 2014 to till Date .
 Worked as a Restaurant Manager in franchise Restaurant The Beer café
Gurgaon since 2013 December to April 30th
2014
 Worked at the Sharq Village & Spa by Ritz-Carlton since September 2nd
2011 to
December 30th
2012
 Worked at the Crowne Plaza Muscat IHG Group since 14/5/2007 to 30/8/2011
 Worked at the Hawthorn Hotel Dubai, as a Senior Captain in 49ers Night Club UAE
From 10/04/2006 till 15/02/2007
 Worked at Spinney’s, Abu-Dhabi, Catering Services, U.A.E. as a Head Waiter From
16/6/2003 till 15/03/2005
 Worked at The Resort, Malad, Mumbai, India (W), as a Captain From 10/8/95 to
30/05/2003
 Quality Inn Vedant, 1 month Vocational Training, Food & Beverage Production
Aurangabad Maharashtra, India.(1994)
 I.T.D.C. Ashok Group of Hotels – India, 6 months Industrial Exposure Training in
Hotels main departments with special emphasis in F&B Service.(1993)
Ritz Carlton, Sharq Village & Spa Hotel, Doha, Qatar
September 2011 to December 2012
Responsible for supervising of all aspects of the Meetings & Special events division, Audio Visual &
Banquets. Leads implements and maintains a management philosophy in alignment with The Ritz-
Carlton Hotel Company standards. Develops and implements strategies that deliver products and
services to meet or exceed the needs and expectations of The Ritz-Carlton guests and employees.
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OBJECTIVE
PROFESSIONAL EXPERIENCE
JOB PROFILE & KEY REPONSIBILITIES :

2.  Assisting Director of Banquet and Conference in all aspects of Banquets Department.
 Conduct monthly department meeting with event service staff.
 Interact with guest to obtain feedback on product quality and service levels, effectively
respond and handle guest problems and complains.
 Act as liaison between banquet, event planning and the group contacts through out the
event.
 Create a work environment and training that is high in employee productivity and morale
to meet up the standards of the organization. Utilizing a continuous improvement
approach to high quality, cost effective and customer focused operation.
 Continuously improve and innovate upon product and services to achieve a larger market
share and retain regular guests of Banquets.
 Conforming to Brand Standards and 70 point checklist of hygiene.
 Daily upkeep of the outlet as per the Marriott Brand Standard Audit (B.S.A).
 Utilize the labor management system to effective schedule to business demands and for
tracking of associate time and attendance. Manage payroll administration.
 Make the profit and loss statement of the events and draw up action plans.
 Participate in managing of department controllable expenses, Understanding the impact of
the department operation on the overall hotel financial goals, objectives and manage to
achieve or exceed budgeted goals.
INTERCONTINENTAL GROUP OF HOTELS (IHG)
Crowne Plaza Muscat, Oman from 14/05/2007 to 30/08/2011
 Worked as a Banquet Captain for 1 year
 Worked as a Pub Supervisor for 9 month
 Worked as a Supervisor in Pool Bar for 12 month
 Worked as a Supervisor in Room Service
 Reports to the Restaurant Manager.
 Responsible for the day-to-day operation of the Outlet.
 Supervision and Staffing at the restaurant.
 Maintaining the database of the guest for promotions.
 Staff scheduling, briefing of staff.
 Maintaining Food & Beverage checklist, registers and alcohol inventories.
 Making the monthly reports, monthly taste panels, and monthly core training.
 Create a work environment and training that is high in employee productivity and morale to
meet up the standards of the organization.
 Handling micros, billing and cheque closing.
 Overlooking the bars operation and their hygiene, upkeep as per the B.S.A.
 Taking order, service of Food & Beverage, cheque closing & micros. Replenishing
Inventories in the Bar.
 Recommending wines and merchandising of Food & Beverage.
 Maintaining Beverage issue registers and other control tools.
 Responsible for Control process billing and Menu planning at the restaurant.
 Preparation of Cocktails, Mock tails, Bartending / Serving Beverages and total Operation of
the Bar.
Hawthorn Hotel Dubai, UAE
Senior Captain in 49ers Night Club 10/04/2006 till 15/02/2007
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3.  Report to the Manager.
 Responsible for the day-to-day operation of the Outlet.
 Briefing of Staff and Assigning duties
 Maintaining Food & beverage check tools, registers and inventories.
 Recommending wines and Merchandising of Food & Beverage
 Taking order, Service of Food and Beverage, Billing, Replenishing Inventories in the Bar
 Preparation of Cocktails, Mocktails, Bartending / Serving.
 Overlooking the bars operation and their hygiene, upkeep as per the B.S.A.
BTB MARKETING THE BEER CAFÉ (SINCE DEC 2013 TO APRIL 30TH
2014 )
 Accomplishes restaurant human resource objectives by recruiting, selecting, orienting,
training, assigning,
 Scheduling, coaching, counseling, and disciplining employees; communicating job
expectations; planning,
 Monitoring, appraising, and reviewing job contributions; planning and reviewing
compensation actions; enforcing policies and procedures.
 Achieves restaurant operational objectives by contributing information and recommendations
to strategic plans and reviews; preparing and completing action plans; implementing
production, productivity, quality, and customer-service standards; resolving problems;
completing audits; identifying trends; determining system improvements; implementing
change.
 Meets restaurant financial objectives by forecasting requirements; preparing an annual
budget; scheduling expenditures; analyzing variances; initiating corrective actions.
 Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
 Controls costs by reviewing portion control and quantities of preparation; minimizing waste;
ensuring high quality of preparation.
 Avoids legal challenges by conforming to the regulations of the alcoholic beverage
commission.
Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
Publicizes the restaurant by designing and placing advertisements; inviting food editors to review
the
 Restaurant; contacting local, regional, and national magazines with feature ideas; encouraging
local businesses to hold social events at the restaurant.
 Maintains safe, secure, and healthy environment by establishing, following, and enforcing
sanitation standards and procedures; complying with legal regulations; securing revenues;
developing and implementing disaster plans; maintaining security and sprinkler systems;
maintaining parking lot and walkways.
 Maintains ambiance by controlling lighting, background music, linen service, glassware,
dinnerware, and utensil quality and placement; monitoring food presentation and service.
 Updates job knowledge by participating in educational opportunities; reading professional
publications
 Maintaining personal networks; participating in professional organizations.
 Enhances department and organization reputation by accepting ownership for accomplishing
new and Different requests; exploring opportunities to add value to job accomplishments.
 Successfully completed Three Years Diploma in Hotel Management from Hotel
Management & Catering Technology and Applied Nutrition at Ranchi, Bihar, India (AICTE)
Ranchi, Bihar India Batch 1992-1995).
 Successfully completed H.S.S.C. from Council of Patna University, Bihar, India.
 Successfully completed S.S.C. from Council of Patna University, Bihar, India.
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ACHIEVEMENTS
ACADEMICS

4.  Was Awarded for Food & Beverage Excellence in year 2008 by EMEA Awards.
 Ritz Carlton, Global Leadership Recognition Award 2011 (Europe/Middle East) to Sharq
Village & Spa for Catering Achievement.
 A dynamic professional rich and varied experience in hospitality industry.
 Creativity, Planning, Adaptability and Guest Focus are my key competencies.
 Result oriented commitment and sincerity for task. Excellent communication and
presentation skills. Good organizational capabilities with the ability to motivate and lead
a team that can achieve organizational and financial goals effectively.
 Interpersonal skills and ability to achieve cross-functional coordination.
 Has successfully completed a Programmed of Training and an Assessment which concluded
the course of Level 1 & Level 2 in Food & Safety Awareness in Catering Conducted by
Chartered Institute Of Environmental Health (CIEH)
 Has completed Level one in The Basic Food Hygiene Training Course and has been awarded
the certificate of Quality and Merit of the Royal Institute of Public Health,
PERSONAL INFORMATION
 Date of Birth 5th
March, 1974
 Passport No. A4198218
Date of Issue 24/10/1997
Date of Expiry 23/10/2017
Place of Issue Patna, India
 Nationality Indian
 Marital Status
 Sex
: Married
Male
I PRAWIN KHALKHO hereby declare that all information provided above is true to my knowledge
and any false information furnished will be my responsibility.
( PRAWIN KHALKHO)
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PR0FESSIONAL STRENGTH
TRAINING WORKSHOPS