Ajay Kumar khuntia has over 8 years of experience in food and beverage roles. He is currently the Food and Beverage Executive at Hilton Garden Inn Gurgaon. Previously, he has held roles such as Food and Beverage Bartender, Beverage Bartender, and Food and Beverage Associate. He has expertise in operations management, cost control, training, and developing service standards. His skills include knowledge of wines and food pairing, POS systems, flair bartending, and micros operations. He holds a Diploma in Hotel Management from Central Institute of Hotel Management and Catering, Bhubaneswar.

1. Ajay Kumar khuntia Phone:
9717356719
D.O.B-27-04-1984 Email:-khuntia.ajay999@gmail.com
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CAREERS HIGHLIGHTS
SEP 2015 TO TILL DATE FOOD AND BEVERAGE EXECUTIVE
 Control payroll and equipment cost through efficient allocation of department budget.
 Oversee inventory management and requisition of materials and goods.
 Manage and direct serving staff of 41 including weekly scheduling of shift and facility
stations.
 Was a strong contributor in opening a new roof top bar VIBE THE SKY BAR.
 Business strategy planning and analysis for assessment of revenue potential
&opportunities.
 Increase profit by maximum usages of resources and minimum expense.
 Communicate with other departments to ensure a supporting team of professionals.
 Forecast workloads and check work scheduled prepared by subordinate managers for all
outlet employees. Reports to food and beverage manager
NOV.2013TO SEP.2015 FOOD AND BEVERAGE BARTENDER
Develop and maintain an elegantly appointed environment,with with superior team
members and dedicated to an attentive ,distinctive experiences for all dining periods.
 Train coulegges and disciplines all team members .
 Maintain a friendly yet unobtrusive manner with all guest.
 Control inventory and maintain ccg on dailly basis.
 Responsible for maintain service standards.
 Attracted guest by doing flaming,shooters and through flair bartendings

2. Reports to beverage mamanager
Chennai
FEB.2012TO NOV.2013 Food and beverage bartender
 Innovated new Cocktails, Mock tails and Shooters in the bar menu.
 Responsible for maintaining service standards
 Attracted Guest by doing flaming cocktails, shooters and through flair
bartending.
 Ordering & Pricing of wines and spirits in co-ordination with the beverage
manager.
 Storing wines in the cellar according to the grape varietals ,Country and style
 Checking the temperature & quality of the wines on daily basis.
 Conduct training session for other restaurants on wines, wine & food pairing.
 Inventory control and various requisition
 Par stock maintain for all days.
Reports to beverage manager
JAN2010 TO FEB.2012 FOOD AND BEVERAGE BARTENDER
 Innovated new Cocktails, Mock tails and Shooters in the bar menu.
 Responsible for maintaining service standards
 Attracted Guest by doing flaming cocktails, shooters and through flair
bartending.
 Ordering & Pricing of wines and spirits in co-ordination with the beverage
manager.
 Checking the temperature & quality of the wines on daily basis.
 Conduct training session for other restaurants on wines, wine & food pairing.
 Inventory control and various requisition

3. FEB.2008TO MAR2010 Food and beverage associate
 To learn how to service to the guest.
 Learn French classical menu.
 Cleaning equipment’s and handling CCG.
 Proper handover and takeover.
 Communications for other outlets.
 Making innovative cocktail classics and mock tail.
Reports to restaurants manager
PROFESSIONAL SNAPSHOT
 Over 8 years of extensive experience in operations management, food
and beverage management, client servicing and trainings in the
hospitality industry.
 Currently working Hilton garden inn Gurgaon food and beverage
executive.
 Expertise in handling a diverse range of operations entailing p&l
accountability, cost control training, high revenue and budget.
 Proven track record of developing procedures, service standard and
operational policies, planning &implementing effective control measure
to reduce running cost of the bar.
 Expertise in designing improve training program for bringing keen
customer focus high energy level and team spirit in the employees.
 Excellent written, communication, inter- personal, problem solving with
the ability to working multi –cultural environment.
 Currently overlook beverage executive.
PROFESIONAL SKILL
 Strong knowledge about wines, wine & food pairing.
 Efficient in handling POS system.
 Flair bartending.
 Using micros for operation.
EDUCATIONAL QUALIFICATION
Course Institution Year of

4. Passing
Diploma Central institute of hotel
management and catering
Bhubaneswar
2004-2007
Higher secondary Nilamadhab college 2000-2002
CERTIFICATION COURSE:
Completed bartending course at B’MANNS School of Bartending, Hyderabad
DECLARATION
I do here by that all above statement is true correct and complete to the best
of my knowledge and belief and I am solely responsibilities for it if found
false.
Yours sincerely
Ajay kumar khuntia