Agrahari Kishore is seeking a managerial position in food and beverage management or general administration. He has over 15 years of experience in various roles within the hospitality industry including as a food and beverage executive, captain, senior steward, and steward. He has a diploma in hotel management and skills in areas like food and beverage management, training, performance management, and employee relations.

1. AGRAHARI KISHORE
Contact No.: +91 9716019761
E-Mail: agrahari_kishore@yahoo.com
JOB OBJECTIVE
~MANAGERIAL LEVEL ASSIGNMENTS~
~ Food and Beverage Management/General Administration ~
-Scaling heights of success with hard work & dedication and leaving a mark on each step-
SKILL SET
Food and Beverage
Management
Training &
Development
Performance
Management
Employee Relations
PROFILE SUMMARY
• To enthral guests by efficient service and effective communication.
• To be a successful and satisfied manager working in a team and growing with an
Organization.
• To improve the financial position of my department
• To seek a position where my skills and experience can be fully utilized while gaining
New experiences.
• Strategic Manager with skills in implementing coherent Client policies through Various
Training & Understanding of Working Culture, thereby improving internal processes &
procedures within a demanding environment.
• Long & short-term performance archive
• Input to Service planning and forecasting applications
• Identification of Service related problem
• Efficient organizer, motivator, team player and a decisive leader with the ability to
motivate teams to excel and win.

2. *Leadership: Driving the organizational mission through employees & supports motivation of
employees in organization
*Management: Overseeing operations of the Site, implementing plans, managing human &
physical resources
AREAS OF EXPERTISE
• Implementing industry best practices to focus on development of abilities to meet present & future
goals, set by the organisation; implementing innovative Personnel & HR policies / procedures
• Ensuring effective services onsite with A Team of More than 50 Staffs including Reception
Management, Housekeeping, and Security etc. to enable smooth flow of operations.
• Analysing the training needs; Conducting Training for Food and beverage Operations, Pantry Services,
and Other Safety Related Topics in making sure Effective Operations to the Client.
• Always looking for some Innovative Ideas & Creativity for the organizational development, its people &
business.
ORGANIZATIONAL EXPERIENCE
Since September 15: Misaki hotels pvt ltd
Food and Beverage Executive
Key Result Areas:
• Manage all F& B and day-to-day operations
• Preserve excellent levels of internal and external customer service

3. • Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Provide a two way communication and nurture an ownership environment with emphasis in motivation
and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity.
October’2010 – september2015:
Captain
Key Result Areas:
• Working as a Caption and reporting to Restaurant Manager on duty.
• Responsible for assessment, procurement and management of equipment, stocks, and staff specific
to the Operations.
• Responsible for providing a key interface between kitchen and Service department on a day to day
basis.
• Responsible for monitoring of services
• Participating in meeting with head of the department reporting to ensure all services are delivered
within agreed budgets and service levels.
• Responsible for providing a continuous improvement review and development of initiatives to improve
hard services to achieve optimum performance and fulfill client satisfaction.
• Supervising the activities of various support services and maintenance agencies (House-keeping,
plumbing, electrical,
• Preparing daily / weekly and monthly reports of guest comments and all inventories.
• Conducting Training for Department topics.
• Taking Briefing to Service staff.
• Prepare Duty Roster & Assign the Duty
Senior steward
Key Result Areas:
• Responsible for clear and effective communication between service and other departments.
• Report all work orders to engineering/maintenance any and all problems needing repairs.
• Focus on Special Emphasis on Priority and VIP guests.
• Create a courteous friendly, professional, work environment through open line of communication.
• Ensure compliance with safety and sanitation standard.
• Maintaining proper service standard & hence giving complete customer satisfaction.
• Taking guest order and helping them in suggesting menu.
• Up selling of F&B items.
• Presenting food & beverage to the guest with service standards.
• Reporting to Team leader.
Steward
• Key Result Areas:

4. • Maintenance of hygiene and cleanliness.
• Serve food & beverages to patrons.
• Check with customers to ensure that they are enjoying their meals and take action to correct any
problems.
• Explain how various menu items are prepared, describing ingredients and cooking methods.
• Present menus to patrons and answer questions about menu items, making recommendations upon
request.
• Responsible for the cleaning of restaurant.
• Maintaining highest standards of service to customers, giving preference to their satisfaction &
promptly resolving their problems & concerns.
• Attends all conducted training classes within the department.
Steward
April 2019’-July ’2010: At Saj Earth resort, Cochin, Kerala
• Key Result Areas:
• Open up all the cupboards and side stations for the setting up of the restaurants. Do the Mis-en-place
for the day.
• Ensure linen, cutlery and hollowware is stacked for service and the water jugs Re-filled and placed on
the side-station.
• Maintain cleanliness at the workstation.
• Carry out any other tasks assigned by the supervisor.
• Assists in seating the guests.
• Introduces himself on the table.
• Offers the choice of water and serves it on the table immediately
• Takes the order for the drinks and the starters.
• Feeds the order in the micros with exact specifications
• Serves all order as per the guest request or as per the basic service sequence decided by the
management.
• Dazzle and delight the customer by providing interactive service.
INDUSTRIAL EXPOSURE
Worked As a Trainee in the Year 2007
6 Months of Cross Training in All Core Department of Royal Orchid of Hotels, Bangalore (India)

5. EDUCATION
• 3 Years of Diploma in Hotel Management from Oriental School of Hotel Management, Calicut
University, Kerala in 2006-09
IT SKILLS
• MS Office (Word, Excel & PowerPoint) and Internet Applications.
• Ids software
PERSONAL DETAILS
Marital Status : Unmarried.
Nationality : Indian.
Date of Birth : 04th June 1985
Languages Known : English, Hindi & Bengali.
Address : Barharwa professor colony, sahibganj, jharkhand
Passport No. : j1209460, Place of Issue: Ranchi (Jharkhand), Expiry Date: 04th May 2020.
Signature
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6. EDUCATION
• 3 Years of Diploma in Hotel Management from Oriental School of Hotel Management, Calicut
University, Kerala in 2006-09
IT SKILLS
• MS Office (Word, Excel & PowerPoint) and Internet Applications.
• Ids software
PERSONAL DETAILS
Marital Status : Unmarried.
Nationality : Indian.
Date of Birth : 04th June 1985
Languages Known : English, Hindi & Bengali.
Address : Barharwa professor colony, sahibganj, jharkhand
Passport No. : j1209460, Place of Issue: Ranchi (Jharkhand), Expiry Date: 04th May 2020.
Signature
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