The document is a resume for an individual seeking a position in food and beverage service, operations management, or customer relationship management in the hotel or hospitality industry. The individual has over 15 years of experience in these areas, currently working as Assistant Food & Beverage Manager at a Radisson Blu hotel. Prior experience includes roles at Four Points by Sheraton Agra, Country Inn & Suites, and Hilton Hotel, demonstrating a history of managing various food and beverage outlets and banquet facilities.

1. Seeking assignments in F & B Service / Operations Management / Customer Relationship
Management with a reputed organisation preferably in Hotels / Hospitality Industry
PROFESSIONAL SYNOPSIS
 More than 15 years of experience in Operations and Operations Management, Sales & Marketing,
Inventory Management, Quality, Customer Relationship Management and Team Management.
 Currently associated with RADISSON BLU HOTEL, KAUSHAMBI, DELHI-NCR as Assistant Food &
Beverage Manager
 Adept at maintaining service standards and operational policies, planning & implementing effective
control measures to reduce running costs of the unit.
 Recognised for outstanding organisational skills, creativity, artistic display, public relations and an
ability to consistently exceed guest expectation.
 Deft at conducting brainstorming sessions to enhance the Operational, Personal Relation and Revenue
Aspect of the outlet.
 Excellent communication, Inter-Personal, Relationship Management and Problem Solving Skills.
CORE COMPETENCIES
APRIL 27 – till Date Assistant F&B Manager, FOUR POINTS BY SHERATON AGRA
The Growth Path:
Oct’ 15 – Till Date Assistant F&B Manager
RADISSON BLUE HOTEL, KAUSHAMBI, NEW DELHI-NCR
Responsible for the smooth operation/administration of 147 Room All Day Dining,
Avatar – All Day Dining Restaurant – 108 covers with Kids Activity Zone.
Sultan – Purely Vegetarian Restaurant – 92 covers
Lust – The English Pub – 65 covers
Lust by the Pool – Open Air Grill Restaurant with Bar – 72 covers
Kama– Indian Restaurant – 70 covers
Eight Banquet Halls with total area of 55000 sq ft of indoor Banqueting
Space
with additional pre function space
April 27 –Oct’ 15 Assistant F&B Manager
FOUR POINTS BY SHERATON AGRA
Responsible for the smooth operation/administration of 165 Room All Day Dining,
Oasis – All Day Dining Restaurant – 104 indoor and 60 outdoor covers
Henry’s – The English Pub – 65 covers
The Roof Top – Open Air Grill Restaurant – 82 covers and 7500 sq ft of indoor
Banqueting Space with additional pre function space, Pool Bar and Kids
Activity Area
June 14 – April.15 Assistant F&B Manager
Country INN & SUITES by Carlson Bhiwadi
Responsible for the smooth operation/administration of 54 Room All Day Dining,
Bar, IRD/Roof top BBQ Restaurant and 2500 sq ft of Banquet
Umesh Bali
L – 57, 1ST
FLOOR, STREET NO. 21, NEW MAHAVIR NAGAR, JANAKPURI, NEW DELHI - 110018
Contact No.: 9811756508, ® ~ Email: umeshbali007@yahoo.com

2. April 14 – May.14 Restaurant Manager
Hilton Hotel. JanakPuri, New Delhi
Responsible for the smooth operations/administration of three Speciality
Restaurant Indian, Italian & Chinese
Jan 12 – April.13 Restaurant Manager,
Hilton Hotel. Janakpuri, New Delhi
Looked after all the Dining along with IRD and Malt & Co (Main Bar of the Hotel)
April 11 – Dec. 12 Asst. Manager,
Nero Bar and Eau De Monsoon
Le Meridien, New Delhi
Opened & successfully operated these two outlets
April 09 – Dec 10 Sr. Captain - Eau De Monsoon (Contemporary Indian)
Le Meridien, New Delhi
June 07 – Mar 09 Sr. Captain –Banquet
Le Meridien, New Delhi
May 05 – June 07 Captain – Chinese Restaurant
Golden Phoenix
Le Meridien, New Delhi
April 03 – May 05 Sr. bar Man – Bar
Sir Henry’s Bar
Le Meridien, New Delhi
May 01 – April 03 Sr. Steward
Aloha Bar
Le Meridien, New Delhi
June 00 – May 01 Steward
French Specialty Restaurant- Pierre
Key Deliverables:
Operations Management:
 Supervising activities related to Food & Beverage, Engineering, Maintenance and coordinating with
guests for resolving their concerns / needs.
 Supervising entire F & B Operations; controlling Revenues and Budgets of the outlets.
 Ensuring high quality services to achieve guest delight by extensive interaction and quick resolution of
problems.
 Managing all aspects of service management involving ambience management.
 Formulating & implementing innovative strategies for every season and special occasions through
motivational discussion with the team members.
Sales & Marketing
 Running the sales and marketing operations & accountable for increasing sales growth and driving
sales initiatives in order to achieve business goals.
 Ensuring the attainment of the sales targets.
 Identifying prospective clients, generating business from the existing clientele, thereby achieving
business targets.

3. Inventory & Quality:
 Managing Inventories of F & B items.
 Selecting and procuring Food & Beverage equipments.
 Directing inventory for bonded items, liquor & other food supplies by developing a chain of vendors.
 Conducting hygiene inspections and conveying feedback to operating staff.
 Performing regular physical inventories of food supplies, assessing projected needs and orders of food
& bar supplies.
Guest Relationship Management:
 Responsible for problem Resolution, in case any guest faces any inconvenience.
 Focussing on maximum guest satisfaction by closely interacting with in-house and potential guests to
understand their requirements; taking special care of VIP guests.
 Delivering high-value services to upscale clients for exalting their satisfaction levels.
 Ensuring compliance with the set quality standards in order to enhance guest satisfaction.
Personnel Management/Training:
 Arranging orientation and training programs for the new recruits as well as the F & B staff on various
subjects and embedding excellent problem solving skills with exceptional attention to detail.
 Managing and monitoring the performance of multi-skilled work force and conceptualising need-based
training programs for their overall career development.
 Conducting practical and theoretical training programs, to enhance skills and motivational levels.

Accolades:
 Nero was awarded Gold Category Certificate, by Whisky Magazine, London
 Opening team’s Assistant. Manager for Nero & Chocolart. Effectively opened all the outlets and set
their SOPs, and operated them.
 Effectively increased the sale of the Chinese Restaurant by 25% through intensive promotional
strategies.
 Effectively reported highest Restaurant Sale ever in 2007.
 Adeptly headed a team of 15-18 trained professionals ensuring highest level of customer satisfaction
by every member of the team.
TRAINING
Title : F & B, Front Office, Accommodation Operation, Kitchen, and HR & SALES
Organisation : Taj Gateway, Bengaluru.
Duration : Apr’98 – Sep’98
ACADEMIA
 Degree in Hotel Management from Garden City College, Bangalore, 2000.
 12th
(Commerce) from Kendriya Vidyalaya, Sri Ganga Nagar, Rajasthan, 1996.
 10th
from Kendriya Vidyalaya, Sri Ganga Nagar, Rajasthan, 1994.
PERSONAL PROFILE
Date of Birth : 12th
June, 1978
Languages known : English & Hindi