1. TEJESHWAR YADAV
Handheld: +91 - 9972247061 ~ E-Mail: tejeshwaryadav@gmail.com
ASSIGNMENTS IN THE FIELD OF:
~ F&B OPERATIONS ~ GUEST RELATIONS ~
EXECUTIVE SUMMARY
 A dynamic professional with over 06+ years of experience across Hospitality industry in the field of:
- F&B Operations - Training & Development - Quality Assurance
- Operational Internal/Audit Control -Strategy Planning - General Administration
- Liaison & Coordination - Client Relationship Management - Team Management
- Occupational Health& Safety - Dining Supervision - Stock Control
- Competition Analysis
 Adapt in managing overall profitability of operations and accountable for strategic utilization and deployment of
available resources to achieve organizational objectives.
 Tremendous experience in leading the efforts for complete hotel operational services including Quality
Management, Budgeting, Manpower Planning, Client Retention, Customer Relations & Internal Auditing (company
operational standards, procedures and statutory compliance).
 Expertise in implementing optimum strategies to ensure top line and bottom line profitability with key emphasis
to develop business through new accounts.
 Excellent communication, interpersonal, relationship management and problem solving skills.
 Recognized for outstanding organizational skills, creativity, artistic display, public relations and an ability to
consistently exceed guest expectation.
BUSINESS SKILLS
Hotels Operations:
 Conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual vs.
standardized norms.
 Ensure high quality services to achieve customer delight by extensive interaction with guest and quick resolution of
problems.
 Developing and implementing procedures, control systems for maintaining hygiene and quality standards.
 Leading efforts for streamlining processes and generating cost savings in operatio ns. .
 Ensure profitability of operations and supervise all aspects of Kitchen management including menu -planning,
monitoring food production to ensure compliance with quality & hygiene standards. .
 Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food and
beverages.
Food & Beverage Operations:
 Prepare and monitor of Food & Beverage Items and maintaining appropriate documentation for inventory control for
timely indenting of supplies..
 Manage high standards of sanitation and cleanliness.
 Preparation &monitoring of Food & Beverage budgets and responsible for sales, costs and inventory control.
 Co-ordinate with operating staff for upkeep of kitchen equipment in perfect working order .

2.  Impart appropriate training on Food preparation, Service Excellence and Teamwork to restaurant and support service
staff.
Strategic Planning:
 Establish corporate goals, short term and long term budgets and develop business plans for the achievement of the se
goals.
Client Relationship Management:
 Ensuring high quality services, resulting in customer delight and optimum resource utilization for maximum service
quality.
 Ensuring maximum customer satisfaction by closely interacting with potential clients & understand their requirements
and customizing the product and services accordingly.
 Execute policies & procedures for the regular guest Tele-calling.
 Reviewing & interpreting the market trends/ client feedback to attune the business strategies as per the guest
requirements & expectations.
Team Management:
 Safeguard all food preparation employees by implementing training to increase their knowledge about safety,
sanitation, and accident prevention principles.
 Manage the entire category staff including their leave details, staff appraisals & succession plans .
 Imparting appropriate In-house training on Service Excellence & support service staff.
 Handling shift operations & preparing shift rosters, reallocation of manpower in case of absenteeism & meeting work
force requirements.
CAREER RECITAL
Key Deliverables:
FROM JUNE 15 with THE LANDMARK TOWERS KANPUR as a RESTAURANT MANAGER.
CAWNPORE1857 (AUTHENTIC INDIAN RESTAURANT)
IN ROOM DINING (ROOMS INVENTORY 130)
 Giving training to staff
 Making sales report for the restaurant with break-even point.
 Monitor Monthly inventory of all cutlery & crockery & Napkins.
 Ensuring staff are meeting established standard of Service.
 Ensure effective communication between each shift.
 Regularly review all house counts, Forecast & VIP List and maintain the confidentiality of the hotel & its guest.
 Assist in the development of marketing initiative of upcoming promotion in hotel.
 Championing the amenities program for all category of guest.
FROM JULY 14 – JUNE 15 with ROYAL ORCHID BANGLORE as an ASSISTANT MANAGER F&B.(11 Months)
9TH
MILE DHABA(NORTH INDIAN COUSINE)
 Maintaining HACCP records for food safety and temperature control.
 Attending daily accommodation meeting.
 Monitor the performance of outlet service associates. Supervision duties include; delegating responsibilities,
scheduling, training & mentoring of staff.
 Assist in Execution of administrative function such as reporting, forecasting, quality assurance & departmental
meetings.
 Train the team to up sell products and thus achieve targets.
BAR LOUNGE
 MIS handling includes monthly competition set analysis.
 Conducting weekly training for Bar.
 Doing monthly Menu engineering for BAR as per the daily updated guest preferences & stock availability

3.  Maintained inventory of alcoholic, non-alcoholic products.
 Execute outlet operations including food & beverage promotions& festivals.
 Assist in the execution of the strategic planning for creating the awareness & promoting the single malts & the
wines among the high end clientele.
 Monitoring the weekly inventory for beverages.
 Liaison & Coordination with all liquor companies.
FROM FEB 14 – JULY 14 with CLARION COLLECTION (NEW DELHI), ASSISTANT MANAGER F&B. (6Months)
 VA BENE (Coffee Shop)
 BANQUETS
 ROOM SERVICE
FROM MAY 13 – DEC 13 with SAROAVR PORTICO GREEN PARK (NEW DELHI), as F&B Executive (6Months)
 TWENTY TWN KITCHEN (Coffee Shop)
 BANQUETS
 ROOM SERVISE
FROM AUG 11-MAY 13 with JW Marriott, as Bartender (1Yesr 9 Months)
 OREGANO (ITALIAN Restaurant cum Bar)
 W111 (Finest Bar for whiskey)
FEB’10 till Aug’11 with Radisson Blu, as Bartender (The Lobby bar & The Creative Kitchen) 1Year 6Months
An exclusive lounge bar, the Lobby Bar specializes in creative drinks and cocktails, making it an ideal place to unw ind after a hectic day.
 Ensure proper maintenance, cleaning of the service equipments.
 Handling of VIP Tables and guest services.
 Keeping track on daily bar inventory and thus decrease pilferage and loss of inventory.
Notable Attainments
Month End Reports Comprises -
Competition Analysis MonthlyTraining reports Budget Forecasting
Cumulative Medallion Summary Sales & Revenue Analysis Forecasted/ P&L of Promotions & Festivals
Comment cards analysis Staff AppreciationReports Reverse P&L workings
CGS Inventory/Breakage Report Telecalling Materialization Cover Analysis Report
Cover Capture Analysis P&L Report
SCHOLASTICS
 Three Year Degree in Hospitality Management from Institute Of Tourism and Future Management Trends
( ITFT) Chandigarh
IT Skills
MS Office (Word, Excel &PowerPoint), Micros /Opera, Property Management System and Internet Applications.

4. OTHER ACCOLADE
 ReceivedBravo from Corporate Training Manager ‘Harpreet singh’(Radisson Blu)
 Performed personalized services to various celebrities including Ranveer kapoor, Imran Hashmi
 Played Football 2 times at (National Level) from School.
 Some fabulous creation of discovering new Cocktails in the Hotel
 Receivedlots of appreciation letters from Guest regarding fabulous services.
 Receivedcomments on trip advisor by in-house guests.
.
PERSONAL DOSSIER
Date of Birth : 21st
Nov 1986
Address : Vill – Khushipur, Post Barchawn, Distt – Varanasi, (U.P.)
Languages Known : English, Hindi and Punjabi