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PADAM DIXIT
Phone: 91-512-2240999® MOBILE 91-9889311555
Email: Dixitpadam_insha@yahoo.in
A Challenging and performance oriented seniorlevel position as Head of
Administration with a reputed organisation
Synopsis
Veteran in administration with more than 14years experience in the field of Hotel and Restaurant
Experience in the areas of Operations Management, Training & Development, Quality
Compliance and Team Management. Proficient in managing & leading teams for running
successful process operations & experience of developing procedures, service standards for
business excellence. Skills in managing, motivating and training teams for running successful
business process operations with proven ability of achieving process targets. Proven abilities in
maintaining excellent employee and customer satisfaction indexes. Possess Stupendous
Interpersonal, Communication and Organizational Skills with Proven Abilities in Training &
Development, customer relationship management and planning
Can Competencies
Customer Service/Client Relations/Team Building/Hiring Training and Motivating/Operation
Management/Advertising/Time and Task Management/Policy and Procedures/Revenue optimization/Cost
Containment/Productivity Enhancement/Problem Solving/Opening New Restaurant
and Club/P&L of Multi store/Business development.
Work History
CCRPL (Group of Restaurants)
GENERALMANAGER Sept 2011 -Present
Quality & Compliance
 Responsible for the success of the Units as an individual profit centre.
 Taking account of store operations, training status, formal training sessions &
standards implementations, enhance the restaurant quality by developing
professional & ethically strong teams on emphasizing hard on maintaining
standards for the customers.
 Conduct continuous audits to ensure zero defects in processes and recognize team
members.
 Ensure that the team adheres to all the quality tools and procedures.
 Conduct regular quality audits for monitoring the performance of associates,
ensuring compliance with pre-set quality parameters and meeting them with 100%
accuracy level.
 Involved in monitoring time management and suggesting improvements in the
processes, for enhancing operations.
Client Servicing
 Implement quality improvement measures for continual improvement in the
services, ensuring higher customer satisfaction matrices.
 Render effective customer service by timely addressing escalated queries/
grievances of customers so as to ensure smooth flow of operations and adherence
to service norms.
Training & Development
 Determine training needs, identifying training gaps, & Preparing Training
programs to enhance their operational efficiency leading to increased
productivity.
 Prepare Training Programmes Calendar, coordinating with trainers for organizing
in house training programs.
 Mentor the team to achieve targets in the pre-stipulated time period & enhance
soft skills.
 Delivering Training of Basic Supervisory Skills (BSS) & Developing
Champions (DC), powerful Management Development Programmes to
identify potential within the team, putting on bench & developing the members to
transform into future champions.
Team Management
 Recruit, manage & monitor the performance of team members to ensure
efficiency in process operations and meeting of individual & group targets.
 Take through various programs that new hires and agents require & adherence to
all the policies and procedures.
 Create and sustain an environment that fosters development opportunities and
motivates high performance.
COUNTRY CLUB, Lucknow June 2010- Sept 2011
General Manager
 Training status, formal training sessions & standards implementations, enhance
the restaurant quality by developing professional & ethically strong teams on
emphasizing hard on maintaining standards for the customers. Conduct
continuous audits to ensure zero defects in processes and recognize team
members. Responsible for the success of the Units as an individual profit centre.
 Implement quality improvement measures for continual improvement in the
services, ensuring higher customer satisfaction matrices.
 Render effective customer service by timely addressing escalated queries/
grievances of customers so as to ensure smooth flow of operations and adherence
to service norms. Prepare Training Programmes Calendar, coordinating with
trainers for organizing in house training programs.
 Recruit, manage & monitor the performance of team members to ensure
efficiency in process operations and meeting of individual & group targets.
 Take through various programs that new hires and agents require & adherence to
all the policies and procedures. Create and sustain an environment that fosters
development opportunities and Motivates high performance.
HOTEL GEMINI CONTINENTAL
Food & Beverages Manager
Lucknow Sept 2008- Apr 2010
1.To plan and carry out operations of the F&B Area, so as to maintain smooth functioning of the
F&B Area with focus on sales up gradation by maintaining high standards, in accordance with
agreed business plans. 2. Ensure upkeep of store premises & manage all the equipments of the
store for smooth operational flow. 3. Managing Store cost 4.To carry out staff meeting at
periodic intervals & ensure motivation of the team. 5. Handling customer quarries & staff
concerns. 6.Handling representative of various government bodies 7.Responsible for maintaining
the various MIS reports like usage of food cost, sale report etc. 8.Ensure training of the team
members 9.Build sales by implementing marketing strategy & Promotional Scheme effectively.
10. Plan and carry out Local sales marketing like door hanging, newspaper insertion, corporate
calling etc.
CARNIVAL CRUISE LINES (MIAMI, FLORIDA) USA
Position of Sr. Assistant F&B Manager June 2005– Sept 2008
Position of Assistant F&B Manager May 2002 – June 2005
 To assist the chef in directing the activities of all food preparation and meal
services aboard ship, ensuring consistency, quality, cost effectiveness, and the
highest level of sanitation are maintained.
 To assist in the day to day training of all kitchen personnel.
 Ensure that all team members are ready to work, well groomed, in full uniform,
with lifting belt and other safety equipment, if required, mentally alert and
knowledgeable regarding policies, procedures, menu items and duties.
Position ofGalley Supervisor April 2000-May 2002
 To maintain adequate par levels of operating stock for all service ware and
supplies in galley areas.
 To maintain cleanliness and sanitation of all galley areas.
 To assist the management with the daily operation of the galley and related areas,
ensuring a high level of sanitation is maintained, and that company and USPH
procedures are followed at all times.
 To ensure that effective work schedules are prepared for utility staff in his.
 Assigned section and that they are reviewed and updated on a regular basis.
Training Attended
1. I did Lift Truck Operator Safety Trainer Programme in Oct, 2006 From
MITSUBISHI.USA
2. Carnival Cruise Lines USA, Vessel Familiarization Train the Trainer For Qualified Persons:
I did On the Job Carnival Cruise Lines Vessel Familiarization Train the Trainer for
Qualified Persons and demonstrated the standard of competence and able to assist qualified
assessors with Vessel familiarization training and assessment in May 2000.
3. Carnival Cruise Lines USA, Basic Safety Training (STCW CERTIFICATE):
I did Carnival Cruise Lines Safety Training Program approved by Bahamas Maritime
Authority in accordance with the International Convention on Standard of Training, Certification
and Watch keeping for Seafarers in June 2004 at Port. Canaveral, FL.
4. HOTEL Cidade de Goa GOA, Food & Beverages Training:
I did HOTEL Cidade de Goa, Food & Beverages Industrial Training in Dec 1998.
5. HOTEL Moti Mahal Mangalore, Food & Beverages Training:
I did “ON THE JOB TRAINING” Moti Mahal Hotel Mangalore Food & Beverages Training
in Feb 1999 and Aug 1997.
Education
 I Did Carnival Bar College from MIAMI USA in 2007.
 I Did Diploma Course of Management from CCM, MIAMI USA in 2006.
 Doing Correspondence MBA from ICFAI University, Hyderabad
 I Did Carnival Cooks College from MIAMI USA in 2006.
 Bachelor in Hotel Management (BHM) from Mangalore University,
Karnataka India in 1996-1999
 Advanced Continental Cuisine Course from Indus Cruising Culinary
Institute in Feb 2000-Mar 2000.
 Intermediate (12th) from B N S D Inter College Kanpur UP India with Math,
Physics and Chemistry etc. in 1993.
Personal Details
Address : 120/172 Lajpat Nagar, Kanpur (208005)
Present Address : D-27 A Nirala Nagar, Lucknow
Languages : English, Hindi,
Marital Status : Married

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PADAM DIKSHIT RESUME

  • 1. PADAM DIXIT Phone: 91-512-2240999® MOBILE 91-9889311555 Email: Dixitpadam_insha@yahoo.in A Challenging and performance oriented seniorlevel position as Head of Administration with a reputed organisation Synopsis Veteran in administration with more than 14years experience in the field of Hotel and Restaurant Experience in the areas of Operations Management, Training & Development, Quality Compliance and Team Management. Proficient in managing & leading teams for running successful process operations & experience of developing procedures, service standards for business excellence. Skills in managing, motivating and training teams for running successful business process operations with proven ability of achieving process targets. Proven abilities in maintaining excellent employee and customer satisfaction indexes. Possess Stupendous Interpersonal, Communication and Organizational Skills with Proven Abilities in Training & Development, customer relationship management and planning Can Competencies Customer Service/Client Relations/Team Building/Hiring Training and Motivating/Operation Management/Advertising/Time and Task Management/Policy and Procedures/Revenue optimization/Cost Containment/Productivity Enhancement/Problem Solving/Opening New Restaurant and Club/P&L of Multi store/Business development. Work History CCRPL (Group of Restaurants) GENERALMANAGER Sept 2011 -Present Quality & Compliance  Responsible for the success of the Units as an individual profit centre.  Taking account of store operations, training status, formal training sessions & standards implementations, enhance the restaurant quality by developing professional & ethically strong teams on emphasizing hard on maintaining standards for the customers.  Conduct continuous audits to ensure zero defects in processes and recognize team members.
  • 2.  Ensure that the team adheres to all the quality tools and procedures.  Conduct regular quality audits for monitoring the performance of associates, ensuring compliance with pre-set quality parameters and meeting them with 100% accuracy level.  Involved in monitoring time management and suggesting improvements in the processes, for enhancing operations. Client Servicing  Implement quality improvement measures for continual improvement in the services, ensuring higher customer satisfaction matrices.  Render effective customer service by timely addressing escalated queries/ grievances of customers so as to ensure smooth flow of operations and adherence to service norms. Training & Development  Determine training needs, identifying training gaps, & Preparing Training programs to enhance their operational efficiency leading to increased productivity.  Prepare Training Programmes Calendar, coordinating with trainers for organizing in house training programs.  Mentor the team to achieve targets in the pre-stipulated time period & enhance soft skills.  Delivering Training of Basic Supervisory Skills (BSS) & Developing Champions (DC), powerful Management Development Programmes to identify potential within the team, putting on bench & developing the members to transform into future champions. Team Management  Recruit, manage & monitor the performance of team members to ensure efficiency in process operations and meeting of individual & group targets.  Take through various programs that new hires and agents require & adherence to all the policies and procedures.  Create and sustain an environment that fosters development opportunities and motivates high performance. COUNTRY CLUB, Lucknow June 2010- Sept 2011 General Manager  Training status, formal training sessions & standards implementations, enhance the restaurant quality by developing professional & ethically strong teams on emphasizing hard on maintaining standards for the customers. Conduct continuous audits to ensure zero defects in processes and recognize team members. Responsible for the success of the Units as an individual profit centre.  Implement quality improvement measures for continual improvement in the services, ensuring higher customer satisfaction matrices.  Render effective customer service by timely addressing escalated queries/ grievances of customers so as to ensure smooth flow of operations and adherence to service norms. Prepare Training Programmes Calendar, coordinating with trainers for organizing in house training programs.
  • 3.  Recruit, manage & monitor the performance of team members to ensure efficiency in process operations and meeting of individual & group targets.  Take through various programs that new hires and agents require & adherence to all the policies and procedures. Create and sustain an environment that fosters development opportunities and Motivates high performance. HOTEL GEMINI CONTINENTAL Food & Beverages Manager Lucknow Sept 2008- Apr 2010 1.To plan and carry out operations of the F&B Area, so as to maintain smooth functioning of the F&B Area with focus on sales up gradation by maintaining high standards, in accordance with agreed business plans. 2. Ensure upkeep of store premises & manage all the equipments of the store for smooth operational flow. 3. Managing Store cost 4.To carry out staff meeting at periodic intervals & ensure motivation of the team. 5. Handling customer quarries & staff concerns. 6.Handling representative of various government bodies 7.Responsible for maintaining the various MIS reports like usage of food cost, sale report etc. 8.Ensure training of the team members 9.Build sales by implementing marketing strategy & Promotional Scheme effectively. 10. Plan and carry out Local sales marketing like door hanging, newspaper insertion, corporate calling etc. CARNIVAL CRUISE LINES (MIAMI, FLORIDA) USA Position of Sr. Assistant F&B Manager June 2005– Sept 2008 Position of Assistant F&B Manager May 2002 – June 2005  To assist the chef in directing the activities of all food preparation and meal services aboard ship, ensuring consistency, quality, cost effectiveness, and the highest level of sanitation are maintained.  To assist in the day to day training of all kitchen personnel.  Ensure that all team members are ready to work, well groomed, in full uniform, with lifting belt and other safety equipment, if required, mentally alert and knowledgeable regarding policies, procedures, menu items and duties. Position ofGalley Supervisor April 2000-May 2002  To maintain adequate par levels of operating stock for all service ware and supplies in galley areas.  To maintain cleanliness and sanitation of all galley areas.  To assist the management with the daily operation of the galley and related areas, ensuring a high level of sanitation is maintained, and that company and USPH procedures are followed at all times.  To ensure that effective work schedules are prepared for utility staff in his.  Assigned section and that they are reviewed and updated on a regular basis.
  • 4. Training Attended 1. I did Lift Truck Operator Safety Trainer Programme in Oct, 2006 From MITSUBISHI.USA 2. Carnival Cruise Lines USA, Vessel Familiarization Train the Trainer For Qualified Persons: I did On the Job Carnival Cruise Lines Vessel Familiarization Train the Trainer for Qualified Persons and demonstrated the standard of competence and able to assist qualified assessors with Vessel familiarization training and assessment in May 2000. 3. Carnival Cruise Lines USA, Basic Safety Training (STCW CERTIFICATE): I did Carnival Cruise Lines Safety Training Program approved by Bahamas Maritime Authority in accordance with the International Convention on Standard of Training, Certification and Watch keeping for Seafarers in June 2004 at Port. Canaveral, FL. 4. HOTEL Cidade de Goa GOA, Food & Beverages Training: I did HOTEL Cidade de Goa, Food & Beverages Industrial Training in Dec 1998. 5. HOTEL Moti Mahal Mangalore, Food & Beverages Training: I did “ON THE JOB TRAINING” Moti Mahal Hotel Mangalore Food & Beverages Training in Feb 1999 and Aug 1997. Education  I Did Carnival Bar College from MIAMI USA in 2007.  I Did Diploma Course of Management from CCM, MIAMI USA in 2006.  Doing Correspondence MBA from ICFAI University, Hyderabad  I Did Carnival Cooks College from MIAMI USA in 2006.  Bachelor in Hotel Management (BHM) from Mangalore University, Karnataka India in 1996-1999  Advanced Continental Cuisine Course from Indus Cruising Culinary Institute in Feb 2000-Mar 2000.  Intermediate (12th) from B N S D Inter College Kanpur UP India with Math, Physics and Chemistry etc. in 1993. Personal Details Address : 120/172 Lajpat Nagar, Kanpur (208005) Present Address : D-27 A Nirala Nagar, Lucknow Languages : English, Hindi, Marital Status : Married