1. Seeking assignments in F & B Service / Operations Management / Customer Relationship
Management with a reputed organisation preferably in Hotels / Hospitality Industry
PROFESSIONAL SYNOPSIS
 More than 15 years of experience in Operations and Operations Management, Sales & Marketing,
Inventory Management, Quality, Customer Relationship Management and Team Management.
 Currently associated with RADISSON BLU HOTEL, KAUSHAMBI, DELHI-NCR as Assistant Food &
Beverage Manager
 Adept at maintaining service standards and operational policies, planning & implementing effective
control measures to reduce running costs of the unit.
 Recognised for outstanding organisational skills, creativity, artistic display, public relations and an
ability to consistently exceed guest expectation.
 Deft at conducting brainstorming sessions to enhance the Operational, Personal Relation and Revenue
Aspect of the outlet.
 Excellent communication, Inter-Personal, Relationship Management and Problem Solving Skills.
CORE COMPETENCIES
APRIL 27 – till Date Assistant F&B Manager, FOUR POINTS BY SHERATON AGRA
The Growth Path:
Oct’ 15 – Till Date Assistant F&B Manager
RADISSON BLUE HOTEL, KAUSHAMBI, NEW DELHI-NCR
Responsible for the smooth operation/administration of 147 Room All Day Dining,
Avatar – All Day Dining Restaurant – 108 covers with Kids Activity Zone.
Sultan – Purely Vegetarian Restaurant – 92 covers
Lust – The English Pub – 65 covers
Lust by the Pool – Open Air Grill Restaurant with Bar – 72 covers
Kama– Indian Restaurant – 70 covers
Eight Banquet Halls with total area of 55000 sq ft of indoor Banqueting
Space
with additional pre function space
April 27 –Oct’ 15 Assistant F&B Manager
FOUR POINTS BY SHERATON AGRA
Responsible for the smooth operation/administration of 165 Room All Day Dining,
Oasis – All Day Dining Restaurant – 104 indoor and 60 outdoor covers
Henry’s – The English Pub – 65 covers
The Roof Top – Open Air Grill Restaurant – 82 covers and 7500 sq ft of indoor
Banqueting Space with additional pre function space, Pool Bar and Kids
Activity Area
June 14 – April.15 Assistant F&B Manager
Country INN & SUITES by Carlson Bhiwadi
Responsible for the smooth operation/administration of 54 Room All Day Dining,
Bar, IRD/Roof top BBQ Restaurant and 2500 sq ft of Banquet
Umesh Bali
L – 57, 1ST
FLOOR, STREET NO. 21, NEW MAHAVIR NAGAR, JANAKPURI, NEW DELHI - 110018
Contact No.: 9811756508, ® ~ Email: umeshbali007@yahoo.com

2. April 14 – May.14 Restaurant Manager
Hilton Hotel. JanakPuri, New Delhi
Responsible for the smooth operations/administration of three Speciality
Restaurant Indian, Italian & Chinese
Jan 12 – April.13 Restaurant Manager,
Hilton Hotel. Janakpuri, New Delhi
Looked after all the Dining along with IRD and Malt & Co (Main Bar of the Hotel)
April 11 – Dec. 12 Asst. Manager,
Nero Bar and Eau De Monsoon
Le Meridien, New Delhi
Opened & successfully operated these two outlets
April 09 – Dec 10 Sr. Captain - Eau De Monsoon (Contemporary Indian)
Le Meridien, New Delhi
June 07 – Mar 09 Sr. Captain –Banquet
Le Meridien, New Delhi
May 05 – June 07 Captain – Chinese Restaurant
Golden Phoenix
Le Meridien, New Delhi
April 03 – May 05 Sr. bar Man – Bar
Sir Henry’s Bar
Le Meridien, New Delhi
May 01 – April 03 Sr. Steward
Aloha Bar
Le Meridien, New Delhi
June 00 – May 01 Steward
French Specialty Restaurant- Pierre
Key Deliverables:
Operations Management:
 Supervising activities related to Food & Beverage, Engineering, Maintenance and coordinating with
guests for resolving their concerns / needs.
 Supervising entire F & B Operations; controlling Revenues and Budgets of the outlets.
 Ensuring high quality services to achieve guest delight by extensive interaction and quick resolution of
problems.
 Managing all aspects of service management involving ambience management.
 Formulating & implementing innovative strategies for every season and special occasions through
motivational discussion with the team members.
Sales & Marketing
 Running the sales and marketing operations & accountable for increasing sales growth and driving
sales initiatives in order to achieve business goals.
 Ensuring the attainment of the sales targets.
 Identifying prospective clients, generating business from the existing clientele, thereby achieving
business targets.

3. Inventory & Quality:
 Managing Inventories of F & B items.
 Selecting and procuring Food & Beverage equipments.
 Directing inventory for bonded items, liquor & other food supplies by developing a chain of vendors.
 Conducting hygiene inspections and conveying feedback to operating staff.
 Performing regular physical inventories of food supplies, assessing projected needs and orders of food
& bar supplies.
Guest Relationship Management:
 Responsible for problem Resolution, in case any guest faces any inconvenience.
 Focussing on maximum guest satisfaction by closely interacting with in-house and potential guests to
understand their requirements; taking special care of VIP guests.
 Delivering high-value services to upscale clients for exalting their satisfaction levels.
 Ensuring compliance with the set quality standards in order to enhance guest satisfaction.
Personnel Management/Training:
 Arranging orientation and training programs for the new recruits as well as the F & B staff on various
subjects and embedding excellent problem solving skills with exceptional attention to detail.
 Managing and monitoring the performance of multi-skilled work force and conceptualising need-based
training programs for their overall career development.
 Conducting practical and theoretical training programs, to enhance skills and motivational levels.

Accolades:
 Nero was awarded Gold Category Certificate, by Whisky Magazine, London
 Opening team’s Assistant. Manager for Nero & Chocolart. Effectively opened all the outlets and set
their SOPs, and operated them.
 Effectively increased the sale of the Chinese Restaurant by 25% through intensive promotional
strategies.
 Effectively reported highest Restaurant Sale ever in 2007.
 Adeptly headed a team of 15-18 trained professionals ensuring highest level of customer satisfaction
by every member of the team.
TRAINING
Title : F & B, Front Office, Accommodation Operation, Kitchen, and HR & SALES
Organisation : Taj Gateway, Bengaluru.
Duration : Apr’98 – Sep’98
ACADEMIA
 Degree in Hotel Management from Garden City College, Bangalore, 2000.
 12th
(Commerce) from Kendriya Vidyalaya, Sri Ganga Nagar, Rajasthan, 1996.
 10th
from Kendriya Vidyalaya, Sri Ganga Nagar, Rajasthan, 1994.
PERSONAL PROFILE
Date of Birth : 12th
June, 1978
Languages known : English & Hindi