Samit Kumar Trifaley has over 16 years of experience in F&B operations and management. He is currently the Food and Beverage Manager at Hotel Green Park in Visakhapatnam, India, where he oversees all operational aspects of the F&B department and works to achieve budgets and targets. Prior to this role, he held management positions at various hotels and restaurants in India.

1. SAMIT KUMAR TRIFALEY
Contact No.: 09948433346 ~ E-Mail: samit.tds@gmail.com
Performance-driven Professional in pursuit of challenging and enriching assignments in F & B Operations with
an organization of high repute preferably in Hotel industry
PROFILE SUMMARY
• Nearly 16 years of experience in:
~ F & B Operations ~ Budgeting ~ Administration
~ Hotel/ Restaurant Management ~ Business Development ~ Human Resources Management
~ Kitchen Stewarding Management ~ Training & Development Customer Relationship
Management
~ Public Relations ~ P&L Management ~ Marketing
~ Quality Management ~ Brand Management ~ Team Management
• Skilled in formulating business plan for overall development & accomplishment of top and bottom-line profitability
• A Qualified Professional who seeks to leverage experience and business acumen as well as learn from accomplished peers,
while continuing to work in the industry
• Expertise in managing all aspects of service management involving ambiance management, in-house banqueting, outdoor
catering, party service etc.
• A keen planner, strategist and implementer with deftness in developing and streamlining systems with proven ability to
enhance operational effectiveness and meet operational goals within the cost, time & quality parameters
• Creative and Multi-disciplinary Executive renowned for building & maintaining healthy business relations with major
clientele, ensuring maximum customer satisfaction by achieving delivery norms
• Effective communicator, proactive planner & negotiator with strong analytical, problem solving and organizational abilities
CORE COMPETENCIES
• Defining service standards and guidelines that serve as benchmark for excellent service delivery there by contributing
towards ameliorated service revenue generation
• Ensuring the compliance of the hotel for all statutory safety norms involving guest & staff safety including food safety and
hygiene standards
• Ensuring maximum guest satisfaction by closely interacting with guests to understand their requirements & customizing
products & services to their needs
• Strategizing policies & procedures in the operating systems and training and motivating the front line staff to deliver
100% guest satisfaction
• Projecting and improving brand image through effective Public Relations & promotion activities
• Ensuring high quality services with optimum resource utilization, resulting in customer delight
• Closely interacting with in-house and potential guests to understand their requirements and customizing the offerings and
services accordingly
• Conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual vs. standardized
norms
WORK EXPERIENCE
Joined in May’08 as a Deputy Food & Beverage Manager with Hotel Green Park, Visakhapatnam
April 2010 Promoted as Food & Beverage Manager till Date.

2. Key Result Areas:
As Food & Beverage Manager
• Monitoring all operational aspects of the Food & Beverage department
• Devising and effectuating annual budgets ensuring their achievement
• Generating scrupulous MIS reports ensuring top management decision-making
• Conducting morning meetings with outlet in charges for ensuring smooth operations and achieving targets
• Handling marketing and promotion functions through sales calls to study markets and develop business
• Managing human resource functions by motivating staff in departmental meetings and conducting the training programmes
to all levels of the staff in the department
• Enhancing brand awareness through organization of food festivals
• Liaising with the guests and resolving guests’ complaints promptly to enhance customer satisfaction
• Generating GSTS reports (Guests satisfaction tracking system) for improvement of customer relations
Attainments:
• Played a stellar role in managing caterings for International cricket matches at VDCA Stadium for International Matches.
• Carried out prestigious outdoor catering for Vizag Steel Plant, wedding of D.S. Anand’s son, Hindustan Shipyard
• Did 4000 pax Outdoor catering for the Ship INS JALSWA.
• Did Out door Catering for Captains Night for 300 pax at EAST POINT GOLF CLUB.
• Achievements:
o Best Manager Award for the month of February 2009
o Best Manager Award for the month August 2009
o 1st
Runner up Department Award for the year 2010-2011
o Best Manager Award for the year 2012-2013
PREVIOUS WORK EXPERIENCE
Feb’06 to May’08 with Ten Downing Street, Nagpur
Manager, F & B
Jun’05 to Feb’06 with Temptations Restaurant, Nagpur
Manager
Nov ’04 to May’05 with HSBC, Hyderabad
Call Center Executive
Aug’98 to Oct’04 with Hotel Green Park, Hyderabad
Growth Path:
Aug’98 to Apr’03 Trainee Captain, Captain, Sr Captain
Apr’03 to Oct’04 F n B Executive – Hyderabad
ACADEMIC DETAILS
1994 Passed Intermediate from A.P Board (Sirpur Kagaznagar)
1998 Diploma in Hotel Management from Indian Hotel Management Nagpur Maharashtra, Bombay
Technical Board

3. PERSONAL DETAILS
Date of Birth: 11th
January, 1974
Present Address: Mayuri Manasa D, No 7-24-12 Flat No G 8 Beside Visakha Musuem, Chinna Waltair
Visakhapatnam (District), Andhra Pradesh, India - 530017
Permanent Address: Flat No. 102 Jayanthi Mansion Manish Nagar Nagpur -440015(Maharastra)
Languages Known: English, Hindi, Telugu and Marathi
Location Preference: Pune/Hyderabad/ Bangalore/Chennai
Ref: Mr. Namit Sinha: General Manager Hotel Green Park Visakhapatnam