Summary
Overview
Work History
Education
Skills
Affiliations
Certification
Accomplishments
Timeline
Generic
Ashok Kumar Pandey

Ashok Kumar Pandey

New Delhi

Summary

An incisive professional with performance-based progression to all operational levels of Food & Beverage. A keen planner, strategist, and implementer with specialization in the daily operations in the Food and Beverage department. Demonstrated exceptional organization and service skills with a positive, professional attitude and a strong commitment to excellence. Pre-opening experience (Universal Group of hotels and Resorts Maldives and Kempinski Hotel and Resort, Emerald Hotels & Resorts Zanzibar Tanzania) Restaurant Management. Yield Management. Cost Control, Upscale & Fine Dining (In room dining, Indian specialty restaurant, Japanese, Seafood Restaurant Casual Dining, 3 Meal & Buffet Restaurant, Pool Bar,Library Bar. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Food and Beverage Manager

The Mora Zanzibar
Zanzibar
02.2023 - Current
  • Oversee F&B Operations: Manage all aspects of food and beverage service, including restaurants, bars, room service, and special events.
  • Team Leadership: Recruit, train, and lead a team of chefs, waitstaff, bartenders, and supervisors to ensure high service standards and staff performance.
  • Budgeting & Cost Control: Develop budgets, monitor departmental expenses, control inventory, and implement cost-saving measures without compromising quality.
  • Menu Planning: Collaborate with executive chef on innovative menus, seasonal offerings, and wine/beverage pairings to enhance guest experience.
  • Quality Assurance: Ensure consistent food quality, presentation, and service delivery aligned with five-star standards and guest expectations.
  • Guest Satisfaction: Handle guest feedback and resolve complaints professionally, aiming for maximum satisfaction and loyalty.
  • Hygiene & Compliance: Enforce strict hygiene standards and ensure compliance with health and safety regulations, including HACCP.
  • Vendor & Supplier Management: Negotiate best-value agreements, and ensure timely procurement of high-quality ingredients and beverages.
  • Event Management: Coordinate and oversee all banquet and event operations, including weddings, corporate meetings, and VIP functions.
  • Reporting & Analysis: Generate performance reports, analyze revenue trends, and suggest improvements to boost profitability and efficiency.
  • Brand Standards: Uphold the brand image of the hotel through exceptional service, innovation, and consistent guest experiences.

Assistant Food and Beverage Manager

Emerald Zanzibar Resorts & Spa
12.2022 - 02.2023
  • Secured 91.5% in LQA, for the first time in Zanzibar.
  • To develop the team through continuous training, communication, and motivation to maximize their potential and the success of the operation.
  • To liaise with the Personnel department and Food and Beverage Manager in the recruitment and selection process for any future vacancies within the company.
  • To ensure that the budget targets for revenue, payroll and operation expenses are adhered to for the F&B Outlets.
  • To liaise with the Food and Beverage Manager to ensure that adequate staffing levels are in place for the functions that are scheduled in.
  • To ensure that the Restaurant menus and wine list are up to date, liaising with the Food and Beverage Manager.

Restaurant Manager

Fairmont
01.2021 - 11.2022
  • Company Overview: Maldives
  • Responsible for FOH and BOH.
  • Maintain exceptional levels of customer service.
  • Recruit, manage, train, and develop the Restaurant team.
  • Work within budgeted guidelines in relation to Food and Payroll.
  • Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements.
  • Deftness in designing need-based business plans / strategies for maximizing profitability & revenue generation & realizing organizational goals; spearheading turnaround management initiatives.
  • Expertise lies in human behavior.
  • Planned deployment of sub-ordinates, time management, customer retention, organized office.
  • Operational administration and team building activities & processes.
  • Sound knowledge of different cuisines, wines, service styles, standards and restaurant concepts.
  • Plan for outlet budget and review forecast on revenue and expenditure on monthly basic.
  • Analyze and submit month-end reports and identify deviation from business plan goals.
  • Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlets.
  • Maldives

Restaurant & Bar Manager

Kempinski Seychelles Resort
09.2020 - 12.2021
  • Responsible for FOH and BOH.
  • Responsible for Making schedules as per Hotel Standards.
  • Up-sell the hotel's products and services, suggesting suitable menus, events, and activities.
  • Prepare reports as required.
  • Highly capable of multi-tasking and managing a wide range of projects simultaneously.
  • Supervises effectiveness of workflow and sequence of service during service period and provides constant hands-on support.
  • Conduct training of colleagues, guidance, coaching and counseling of colleagues.
  • Maintain and distribute the staff attendance sheet.
  • Always respond to internal and external complaints.
  • Maintaining a high standard of service.
  • Resolve customer complaints.

Outlet Manager

Faarufushi
12.2018 - 08.2020
  • Company Overview: Maldives
  • Maintain exceptional levels of customer service.
  • Responsible for FOH and BOH.
  • Recruit, manage, train, and develop the Restaurant team.
  • Work within budgeted guidelines in relation to Food and Payroll.
  • Drive sales to maximize budgeted revenue.
  • Incentivize team members to maximize sales and revenue.
  • Managing and handlings day today restaurant and bar operation.
  • Overseeing the day-to-day operations of the restaurants, Pool Bars and in Villa Dinning.
  • Solving of guests' Complaints and employees' grievances.
  • Recruitment of service line staff and strive to hire the right candidates and liaise with Human Resources on all recruitment needs and manpower requisition.
  • Direct and schedule activities of restaurant employees with the hotel training manager, identify training needs and develop and deliver the required training for department team members to meet the needs of the business.
  • Support the training of Departmental Trainers to continue to improve hotel service levels, and implement a daily departmental training program.
  • With the Director F&B Manager, to achieve departmental budget goals by maintaining profits through increased sales revenue and efficient cost expenditure.
  • Maldives

Restaurant Supervisor

Kempinski Seychelles Resort
06.2017 - 08.2018
  • Fully in charge for restaurant and direct report to Food and Beverage Manager.
  • To ensure the guest receives quality of service by providing courtesy, professionalism, and effectiveness of workflow and sequence of service during the service period based on hotel standard of procedure.
  • To conduct monthly communication meeting.
  • Prepare schedules for all employees according to the limit of the staffing to ensure adequate manpower at all times.
  • To inform about daily events, conducted a pre-shift meeting of employees.
  • Make sure that side work duties were complete, and tables were properly set before, during and after opening hours.
  • Check restaurant daily to ensure cleanliness, high quality food and food presentation.
  • Provided excellent guest satisfaction and increased productivity standards by utilizing available resources.

Room Service Manager

Armed Forced Officers Club & Hotels
12.2015 - 05.2017
  • Company Overview: Abu Dhabi
  • Supervising daily Room Service, Minibar.
  • Ensuring adherence to hotel standards, policies, procedures, and audit requirements, maintaining established quality, service standards and maximizing profit.
  • Handling guest requests and grievances and resolving it through proper channel.
  • Taking care and identifying the guest preferences and providing them the satisfied food and beverages, there by enduring repetitive business.
  • Follow all the guest orders sending the guest courtesy as per Front Office V.I.P Movements in day-to-day operation, coordinate with House Keeping.
  • Plan and maintain duty schedules, staff productivity list, maintain Room Service monthly inventory, maintain records and comments and props ideas to the management for better operation and the guest satisfaction.
  • Responsible for the yearly appraisal job chats for the team - managing the staffing, involved in the recruitment process, promotions planning, developments plans, on job trainings for Supervisor and Captain.
  • Prepare schedules for training, train the staff according to the standard operating procedure.
  • Forecasting and Cost engineering - Preparing monthly forecasting, supervising the beverage costs, preparing the sales reports, supervising the inventory, and stocking management for the outlet.
  • Ensure proper billing for every guest.
  • Prepare Monthly profit and loss explanation and periodic menu engineering.
  • Weekly meeting with Director of operations, Chef, and all staff.
  • Daily briefing to staff, assigning duties and performing other assignments.
  • Abu Dhabi

Restaurant Captain

Kempinski Seychelles Resort
02.2014 - 09.2015
  • Have supervised the hotel's main restaurant (buffet) with minimum supervision of the Food & Beverage operations manager.
  • Responsible for offsite functions.
  • Committed to being an active leader in achieving the hotel's Health and Safety goals.
  • Supervise day to day operation of the All-Day Dining restaurant to ensure high standards of service and guest care at all times.
  • In charge of making all standard operating procedures and all formats needed for the restaurant operation.
  • Managing beverage stocks for the entire hotel which includes menus.
  • Ensuring guest's satisfaction tracking system is updated.
  • Reply to guest's letters.

Team Member Room Service

The Leela Kempinski
04.2010 - 01.2012
  • Taking guest orders following sequence of service.
  • Ensure timely delivery of all food and beverage items to the guests.
  • Answer guest queries in polite and helpful manner.
  • Product knowledge of menu items.
  • Complaint handling.
  • Training the team and conducting role plays.
  • Equipment handling and inventories.

Education

Hotel Management -

Blue Mountain College of Hotel. Management
Dehradun
01.2014

Diploma -

Blue Mountain College of Hotel. Management & Catering Technology
Dehradun
09.2012

Skills

  • Requisitions Management
  • Wages and Salary
  • Food and Beverage Management
  • Hygiene Standards
  • Customer Experience
  • Food Service Team Development
  • Food Service Standards
  • Brand Loyalty
  • Employee Performance Evaluations
  • P&L Responsibility
  • Food Safety and Sanitation
  • Guest Relations

Affiliations

Completed three years' diploma from Blue Mountain College of Hotel Management & Catering Technology, Dehradun (Affiliated to Uttarakhand Board of Technical Education, Roorkee and approved by AICTE, New Delhi), 11/01/09, 09/30/12

Certification

  • Certificate of Excellence in F&B service, 04/01/10
  • Train the Trainer, 04/01/10

Accomplishments

  • Increased Revenue: Boosted F&B revenue by 10% year-over-year through upselling strategies and themed dining promotions.
  • Cost Control: Reduced food and beverage costs by 5% by optimizing supplier contracts and minimizing waste.
  • Guest Satisfaction: Achieved 96% guest satisfaction by enhancing service training and introducing local cuisine highlights.
  • Team Leadership: Led a team of 146+ staff across 5 outlets and 3 Bars improving staff retention by 25% through mentoring and recognition programs.
  • Event Success: Successfully managed 20+ high-end events annually, including weddings and corporate galas, with consistent 5-star service reviews.
  • Hygiene & Compliance: Maintained 100% compliance in health and safety audits over 3 years.
  • Quality Assurance: Maintained LQA audit scores consistently above 90%, ensuring excellence in service, cleanliness, and guest experience
  • Employee of the month 2014 and 2015
  • Three-time LQA score 93%
  • Achieved 91.5% in LQA - Zanzibar in 2023

Timeline

Food and Beverage Manager

The Mora Zanzibar
02.2023 - Current

Assistant Food and Beverage Manager

Emerald Zanzibar Resorts & Spa
12.2022 - 02.2023

Restaurant Manager

Fairmont
01.2021 - 11.2022

Restaurant & Bar Manager

Kempinski Seychelles Resort
09.2020 - 12.2021

Outlet Manager

Faarufushi
12.2018 - 08.2020

Restaurant Supervisor

Kempinski Seychelles Resort
06.2017 - 08.2018

Room Service Manager

Armed Forced Officers Club & Hotels
12.2015 - 05.2017

Restaurant Captain

Kempinski Seychelles Resort
02.2014 - 09.2015

Team Member Room Service

The Leela Kempinski
04.2010 - 01.2012

Hotel Management -

Blue Mountain College of Hotel. Management

Diploma -

Blue Mountain College of Hotel. Management & Catering Technology

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Ashok Kumar Pandey