1. Rakesh Kumar
Objective
Professional
Synopsis
Strategic
Planning
Operations
Management
F & B
Operations
To be a leading professional in the hospitality industry with an
entrepreneurial attitude towards the organization that I work for.
■ Strategic Planning ■ Business Planning & Development ■ Operations
Management ■ Food Cost Control & Training ■ Quality Management
■ Marketing ■ Client Satisfaction ■ General Administration ■ People
Management.
A seasoned professional with nearly 2 decades of rich experience in the
Hospitality Industry. Holds the distinction of managing various
Restaurants operations. Proficiency at handling day to day servicing
activities in co-ordination with internal / external departments for smooth
hospitality operations. Adept at maintaining service standards and
operational policies, planning & implementing effective control measures
to reduce running costs of the unit.
Implementing strategic plans in tune with the macro business plans,
thereby achieving profitability. Improving the company image through
effective corporate public relations and promotion activities. Sustaining
profitable operations through focus on budget, cost analysis & cost
optimisation.
Reviewing the procedure and standards and modifying the same so as to
ensure customer satisfaction and smoothens the operations. Interfacing
with clients, managing group arrivals & performing marketing activities so
as to increase the business by forming cordial relations with clients.
Meeting the guests and take their feedbacks and tracking down
complaints on a monthly basis and analysing the same to identify the
reasons for the same and coming up with permanent counter measure.
Handling food & beverage, banquet, conference and formal dining
reservations and coordinating with guests for resolving their concerns/
needs.
Supervising entire restaurant operations; inclusive of formulating &
implementing the department’s Standard Operating Procedures.
B-17, Shyam Kunj,
Goyla Extn, New
Delhi. India. Pin
-110071.
Mobile India + 91 9811739152
Mobile Qatar + 974 30236071
E-mail Raja_ch30@yahoo.com

2. Client
Servicing
Team
Management
Professional
Experience
Managing all aspects of service management involving ambiance
management, in-house banqueting, outdoor catering, party service, etc.
Working in association with cost controllers in various areas of F & B
outlet costs.
Preparing the promotion and marketing & PR plans for the F & B outlet.
Monitoring local, national and international best practices/trends in food
service, interior design, technology and entertainment in F & B.
Managing customer service operations for rendering and achieving
quality services; providing first line customer support by answering
queries & resolving their issues. Strategizing policies & procedures in the
operating systems to achieve greater customer delight.
Conducting practical & theoretical training programs, to enhance skills &
motivational levels. Planning, directing, controlling, coordinating and
participating in all activities. Conducting interviews/ putting forward
recommendations in consultation with Human Resource Manager.
12th
January 2016 to Till date, Opening Black Pepper Fine Dining
Restaurant (A unit of Loydence Group United Kingdom) in Doha
Qatar.
Restaurant Operation Manager
Opening Chain of High End North Indian fine dining Restaurant in Doha
Qatar, Handling all pre-opening responsibilities. Managing overall
operations and taking operational and administrative decisions related to
the operation and directly reporting to the General Manager. Analysing
specifications of quality, coordinating with various departments to finalize
and negotiate.
The brand outlet of Loydence Group offering royal and unique kebabs &
Curries. Black Pepper an 86 cover Indian fine dining restaurant with the
unique concept of service and amazing over hundred varieties of non-
vegetarian & vegetarian kebabs & Curries. The brand renowned all over
G.C.C and abroad.
April 2006 to 1st
Nov 2015, Dine-Esty ABN Hospitality Pvt. Ltd.
Sushant Lok-1, Gurgaon India.
Operation Manager
It’s a top class 140 cover, Japanese & Chinese fine dining Restaurant
and lounge bar .Allocated in 7000 Sqr feet area with 40 staff, Running
3.0 Cr. Turn-over, having 50% foreign clients. An international Chain of
Restaurants of top Level having branches in Dubai, Abu Dhabi, Las
Vegas.
Duties:-Handled Entire Restaurant and Lounge, Hiring & training under
staff. Deft in planning, supervising and managing the entire operations
including procurement and maintenance of inventory levels for smooth

3. functioning of F & B department. Developed procedures, service
standards and operational policies, planning & implementing effective
control measures to reduce running costs, Designed & implemented
training programs for bringing keen customer focus, high energy level
and team spirit in the employees. Excellent communication, inter-
personal, liaison & problem solving skills; ability to work in multi cultural
environment. Handling all Liquor / Bar related works, Checking
satisfaction, Making strong relation with the guests.
Marketing / tie up with corporate like Fidelity, American Express, Keane
India, Honey well, United Health Group, Colt Technology, Hewitt, Maruti
Suzuki, Maruti Motor, Hero Honda, Airtel, Jenpact India, Hewitt etc
March 2004 to February 2006 Le Meridien Fairway Dubai U A E
Food & Beverage Supervisor(F & B In Charge)
Handled Entire Coffee Shop, Bar & Room Service departments without any
outlet manager/food and beverage manager. Inflowing the maximum
optimum profit by minimum utilization of available resource and upgrade the
skill, Daily reports of happening to the hotel manager, proper inventory of
crockery, cutleries & linen, proper communication with the under staff
according to the service, plan for next day function as required by the guest /
outlet, to check regularly all the equipments in use for the guest operation,
making duty roster of food and beverage staff, Proper training on menu,
welcome standard, body language, professionalism to the staff, cashiering,
cost controlling, marketing, checking satisfaction etc, Improve sale and
achieve the target.
January 2003 to February 2004 Hotel Westend Inn New Delhi India.
Senior Captain Food & Beverage
Worked in room service, banquet, restaurant, organizing party in
banquet, handling restaurant, take care of room service department,
taking room service order over phone, taking proper inventory of linen,
cutlery, crockery, etc, handling cash settlements i.e. credit card and room
settlements, requisition of all perishable items and maintaining stock,
making personal relation with prestigious guests, take care of neat and
cleaning ness of banquet, restaurant, room service and other operational
areas.
Jan 2002 to December 2002 Bahrain Cinema Company Bahrain.
Captain Food & Beverage
Worked with Bahrain Cinema Company (Restaurant division)
RENDZEVOUS, Seef Mall, Manama, Bahrain. It was a multy cuisine fine
dinning and buffet restaurant. Maintaining service standard, making
personal relation with guest and suppliers, taking proper inventory of
crockery, cutlery and linen, making duty roaster, making good
coordination between management and under staff, up selling,
cashiering, etc.
November 1998 to December 2001 Le Meridien New Delhi India.
Steward Food & Beverage
Worked in various outlets like room service, bar & banquet. Taking order

4. over phone in room service,Deliver food & beverage to the room,
Banqueting setup , Buffet setup, Bar setup, Macking cocktails / mocktails
& serving drinks to the guest, Placing fruits baskets & amenities in the
guest rooms.
Educational
Qualification
2012 National Institute Of Management Solution New Delhi
M.B.A. in Hospitality Management.
1994 M S J Collage Bharatpur University of Rajasthan
Graduate (Bachelor of Arts) Three year degree course.
12TH
1990 A I S S E. UTTAR PRADESH BOARD
10TH
1988 A I S S E. RAJSTHAN BOARD
Professional
Activities
Computer
knowledge
Special
Achievements &
Awards
Class Activities
Languages
References
Food & Beverage Up selling program by FORTE GRAND U.K.
Welcome standards program by FORTE GRAND U K.
Time Management System, Moments. Com, Commitment to excellence,
Fire Fighting.
Having Excellent computer knowledge i.e. Microsoft Office, Word, Excel,
Power point, Inventory, internet, food & beverage costing, etc.
Received appreciation letters from the guests, Received awards, certificates
and prizes behalf of singing & comparing competitions.
Singing, Swimming, Travelling, Internet.
English, Hindi.
1. Mr.Tej Prakash Gautam
General Manager
Hotel Clark Green New Delhi
Contact No +91 9811593050.
2. Chef Radhey Shyam
Corporate Executive Chef
Black Pepper Hospitality Division
Loydence Group, Doha Qatar.
+ 91 9818140839,9717738861
+974 30443428

5. Personal Details Date of Birth: 8 January 1974
Nationality : Indian
Height: 163 Cms
Weight: 68 Kg
Marital Status : Married
Passport Details : G 9545992 New Delhi India
Date of Issue -- 22 August 2008
Date of Expiry -- 21 August 2018
Permanent Address B-17,Shyam Kunj,Goyla Extn New
Place:- New Delhi
Delhi India Pin –110071.
Phone No +91 9811739152, 9990474701,
+974 30236071
Date:- Rakesh Kumar

6. Personal Details Date of Birth: 8 January 1974
Nationality : Indian
Height: 163 Cms
Weight: 68 Kg
Marital Status : Married
Passport Details : G 9545992 New Delhi India
Date of Issue -- 22 August 2008
Date of Expiry -- 21 August 2018
Permanent Address B-17,Shyam Kunj,Goyla Extn New
Place:- New Delhi
Delhi India Pin –110071.
Phone No +91 9811739152, 9990474701,
+974 30236071
Date:- Rakesh Kumar