The document is a resume for Tejeshwar Yadav summarizing his work experience and qualifications. It details over 6 years of experience in hospitality operations, including roles in F&B operations, quality assurance, and guest relations at various hotels. It highlights his responsibilities managing restaurants, bars, banquets, and room service. The resume also lists his education in hospitality management and skills in areas like budgeting, client relations, and team management.

1. TEJESHWAR YADAV
Handheld: +91 - 9972247061 ~ E-Mail: tejeshwaryadav@gmail.com
ASSIGNMENTS IN THE FIELD OF:
~ F&B OPERATIONS ~ GUEST RELATIONS ~
EXECUTIVE SUMMARY
 A dynamic professional with over 06+ years of experience across Hospitality industry in the field of:
- F&B Operations - Training & Development - Quality Assurance
- Operational Internal/Audit Control -Strategy Planning - General Administration
- Liaison & Coordination - Client Relationship Management - Team Management
- Occupational Health& Safety - Dining Supervision - Stock Control
- Competition Analysis
 Adapt in managing overall profitability of operations and accountable for strategic utilization and deployment of
available resources to achieve organizational objectives.
 Tremendous experience in leading the efforts for complete hotel operational services including Quality
Management, Budgeting, Manpower Planning, Client Retention, Customer Relations & Internal Auditing (company
operational standards, procedures and statutory compliance).
 Expertise in implementing optimum strategies to ensure top line and bottom line profitability with key emphasis
to develop business through new accounts.
 Excellent communication, interpersonal, relationship management and problem solving skills.
 Recognized for outstanding organizational skills, creativity, artistic display, public relations and an ability to
consistently exceed guest expectation.
BUSINESS SKILLS
Hotels Operations:
 Conducting hygiene inspections and conveying feedback to operating staff as well as managers for gaps in actual vs.
standardized norms.
 Ensure high quality services to achieve customer delight by extensive interaction with guest and quick resolution of
problems.
 Developing and implementing procedures, control systems for maintaining hygiene and quality standards.
 Leading efforts for streamlining processes and generating cost savings in operatio ns. .
 Ensure profitability of operations and supervise all aspects of Kitchen management including menu -planning,
monitoring food production to ensure compliance with quality & hygiene standards. .
 Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food and
beverages.
Food & Beverage Operations:
 Prepare and monitor of Food & Beverage Items and maintaining appropriate documentation for inventory control for
timely indenting of supplies..
 Manage high standards of sanitation and cleanliness.
 Preparation &monitoring of Food & Beverage budgets and responsible for sales, costs and inventory control.
 Co-ordinate with operating staff for upkeep of kitchen equipment in perfect working order .

2.  Impart appropriate training on Food preparation, Service Excellence and Teamwork to restaurant and support service
staff.
Strategic Planning:
 Establish corporate goals, short term and long term budgets and develop business plans for the achievement of the se
goals.
Client Relationship Management:
 Ensuring high quality services, resulting in customer delight and optimum resource utilization for maximum service
quality.
 Ensuring maximum customer satisfaction by closely interacting with potential clients & understand their requirements
and customizing the product and services accordingly.
 Execute policies & procedures for the regular guest Tele-calling.
 Reviewing & interpreting the market trends/ client feedback to attune the business strategies as per the guest
requirements & expectations.
Team Management:
 Safeguard all food preparation employees by implementing training to increase their knowledge about safety,
sanitation, and accident prevention principles.
 Manage the entire category staff including their leave details, staff appraisals & succession plans .
 Imparting appropriate In-house training on Service Excellence & support service staff.
 Handling shift operations & preparing shift rosters, reallocation of manpower in case of absenteeism & meeting work
force requirements.
CAREER RECITAL
Key Deliverables:
FROM JUNE 15 with THE LANDMARK TOWERS KANPUR as a RESTAURANT MANAGER.
CAWNPORE1857 (AUTHENTIC INDIAN RESTAURANT)
IN ROOM DINING (ROOMS INVENTORY 130)
 Giving training to staff
 Making sales report for the restaurant with break-even point.
 Monitor Monthly inventory of all cutlery & crockery & Napkins.
 Ensuring staff are meeting established standard of Service.
 Ensure effective communication between each shift.
 Regularly review all house counts, Forecast & VIP List and maintain the confidentiality of the hotel & its guest.
 Assist in the development of marketing initiative of upcoming promotion in hotel.
 Championing the amenities program for all category of guest.
FROM JULY 14 – JUNE 15 with ROYAL ORCHID BANGLORE as an ASSISTANT MANAGER F&B.(11 Months)
9TH
MILE DHABA(NORTH INDIAN COUSINE)
 Maintaining HACCP records for food safety and temperature control.
 Attending daily accommodation meeting.
 Monitor the performance of outlet service associates. Supervision duties include; delegating responsibilities,
scheduling, training & mentoring of staff.
 Assist in Execution of administrative function such as reporting, forecasting, quality assurance & departmental
meetings.
 Train the team to up sell products and thus achieve targets.
BAR LOUNGE
 MIS handling includes monthly competition set analysis.
 Conducting weekly training for Bar.
 Doing monthly Menu engineering for BAR as per the daily updated guest preferences & stock availability

3.  Maintained inventory of alcoholic, non-alcoholic products.
 Execute outlet operations including food & beverage promotions& festivals.
 Assist in the execution of the strategic planning for creating the awareness & promoting the single malts & the
wines among the high end clientele.
 Monitoring the weekly inventory for beverages.
 Liaison & Coordination with all liquor companies.
FROM FEB 14 – JULY 14 with CLARION COLLECTION (NEW DELHI), ASSISTANT MANAGER F&B. (6Months)
 VA BENE (Coffee Shop)
 BANQUETS
 ROOM SERVICE
FROM MAY 13 – DEC 13 with SAROAVR PORTICO GREEN PARK (NEW DELHI), as F&B Executive (6Months)
 TWENTY TWN KITCHEN (Coffee Shop)
 BANQUETS
 ROOM SERVISE
FROM AUG 11-MAY 13 with JW Marriott, as Bartender (1Yesr 9 Months)
 OREGANO (ITALIAN Restaurant cum Bar)
 W111 (Finest Bar for whiskey)
FEB’10 till Aug’11 with Radisson Blu, as Bartender (The Lobby bar & The Creative Kitchen) 1Year 6Months
An exclusive lounge bar, the Lobby Bar specializes in creative drinks and cocktails, making it an ideal place to unw ind after a hectic day.
 Ensure proper maintenance, cleaning of the service equipments.
 Handling of VIP Tables and guest services.
 Keeping track on daily bar inventory and thus decrease pilferage and loss of inventory.
Notable Attainments
Month End Reports Comprises -
Competition Analysis MonthlyTraining reports Budget Forecasting
Cumulative Medallion Summary Sales & Revenue Analysis Forecasted/ P&L of Promotions & Festivals
Comment cards analysis Staff AppreciationReports Reverse P&L workings
CGS Inventory/Breakage Report Telecalling Materialization Cover Analysis Report
Cover Capture Analysis P&L Report
SCHOLASTICS
 Three Year Degree in Hospitality Management from Institute Of Tourism and Future Management Trends
( ITFT) Chandigarh
IT Skills
MS Office (Word, Excel &PowerPoint), Micros /Opera, Property Management System and Internet Applications.

4. OTHER ACCOLADE
 ReceivedBravo from Corporate Training Manager ‘Harpreet singh’(Radisson Blu)
 Performed personalized services to various celebrities including Ranveer kapoor, Imran Hashmi
 Played Football 2 times at (National Level) from School.
 Some fabulous creation of discovering new Cocktails in the Hotel
 Receivedlots of appreciation letters from Guest regarding fabulous services.
 Receivedcomments on trip advisor by in-house guests.
.
PERSONAL DOSSIER
Date of Birth : 21st
Nov 1986
Address : Vill – Khushipur, Post Barchawn, Distt – Varanasi, (U.P.)
Languages Known : English, Hindi and Punjabi