Nisha Bawalekar
[email protected]
Dubai contact no : 0561678473

Objective:

To gain valuable practical experience, and to make a career in the profession, To aspire, achieve and excel in whatever I do, putting my educational knowledge and industrial experience and hence proving productive to the organization that I am a part of and to the society as a whole & Create a foundation to move into a higher ranking management position in the long term.

Education

NAME OF COURSE NAME OF INSTITUTION DURATION
Bachelor of hotel management and tourism(Bscht) Queen Margaret University 3 Years (August 2007 till August 2010)
HSC Ruia collage 2Years (June 2005 till June 2007)
SSC King George High school 15 years(june1990 till April 2005)

Summary of Qualifications
• Complete knowledge of restaurant operations.
• Outstanding oral, written and training communication skills
• Unparalleled customer relations skills especially in creating "special touches" and resolving customer requests and concerns.
• Strong analytical skills including trend analysis and the ability to develop innovative tactics to resolve problems.
• Excellent eye for details can carry out actions to improve the appearance of the restaurant, and employees as well as establish relevant actions that meet customer expectations.
• Positive and upbeat approach to employee relations and customer complaints.
• Strong computer skills especially Microsoft office, tally and restaurant operating systems.
• Remarkable ability to ensure proper selection, training, motivation and counseling of all employees.

PROFESSIONAL EXPERIENCE

• ATANA HOTEL ( DUBAI ) (1 AUGUST 2018 TILL NOW )

POSITION: RESTAURANT SUPERVISOR

• Organize workflow and ensuring that employee understand their duties or delegated task.
• Flexible, good communication and positive attitude towards work.
• Implementing the operational procedures viz. work out duty rosters for the staff and plan work schedules.
• Modify procedures and updating of menu with pricing.
• Attend to all customer complaints and handle customer feedback.
• Responsible for the Sales and Promotion activities viz. advertising, planning and execution of various food festivals,
• Planning, organizing, controlling and directing various operations of the Food & Beverage services for the smooth operations of the above restaurant.
• Looking after all front and back of house restaurant operation.
• Working in all day dine restaurant plus lounge coffee shop ( as operation in charge ).

• BURGER KING (INDAI PVT LTD ) (6 AUGUST 2014 – 23RD MAY 2018)

POSITION: ASST. RESTAURANT MANAGER

• Planning, organizing, controlling and directing various operations of the Food & Beverage services for the smooth operations of the above restaurant.
• Implementing the operational procedures viz. work out duty rosters for the staff, recruitment & training of staff and plan work schedules.
• Control inventory, monitor revenues on daily and monthly basis.
• Modify procedures and updating of menu with pricing.
• Take care of the revenue and expenditure budgets.
• Attend to all customer complaints and handle customer feedback.
• Negotiate arrangements with suppliers for food and other supplies including indenting of all raw materials
• Responsible for the Sales and Promotion activities viz. advertising, planning and execution of various food festivals,
• Generate periodic reports as per systems for the senior management stating the performance of the organization.
• Worked as internal auditor for 6 month .

Administration work :

• Looking forward staff interview & joining formality .
• Customer service , handling customer problem.
• Maintaining files and documents.
• Ordering, purchasing and receiving invoice .
• Giving training to staff and mangers.
• Manage and distributing information within outlet
• Proficiency in MS office ( MS excel and power point)
• Attention to detail and problem solving skills
• Excellent written and verbal communication skills
• Strong organizational skills with the ability to multi-task

BREEK & SEOUL GARDEN (SINGAPORE) (5 NOV 2012 – 20 AUG 2014)

POSITION: RESTAURANT SUPERVISOR

• Modify procedures and updation of menu with pricing.
• Take care of the revenue and expenditure budgets.
• Implementing the operational procedures viz. work out duty rosters for the staff, recruitment & training of staff and plan work schedules.
• Overlooking MCP (Manager Controllable profit) through inventory report and other analysis data.
• Continuous focus on restaurant performance with various Audits and reporting.

RADHUNI RESTAURANT & BAR ( UK ) (10JANUARY 2011 – JULY 2012)

POSITION: RESTAURANT Supervisor

JOB RESPONSIBILITIES:
• Planning, organizing, controlling and directing various operations of the Food & Beverage services for the smooth operations of the above restaurant.
• Implementing the operational procedures viz. work out duty rosters for the staff, recruitment & training of staff and plan work schedules.
• Control inventory, monitor revenues on daily and monthly basis.
• Modify procedures and updation of menu with pricing.
• Take care of the revenue and expenditure budgets.
• Attend to all customer complaints and handle customer feed back.
• Negotiate arrangements with suppliers for food and other supplies including indenting of all raw materials
• Responsible for the Sales and Promotion activities viz. advertising, planning and execution of various food festivals,
• Generate periodic reports as per systems for the senior management stating the performance of the organization.

HILTON CALEDONIAN (UK) (SEPTEMBER 2010- DECEMBER 2011)

POSITION: FOOD & BEV ASST.

JOB RESPONSIBILITIES:

• Worked in fine dining restaurant to give standardized service.
• Taking orders and serving the guest.
• Knowledge about hospitality etiquette.
• Laying and relaying of the table covers and serving the guest to their expectations.
• Worked in a Conference and Event for short time.

PERSONAL DETAILS:

FATHER NAME: NANDKISHOR BAWALEKAR

DATE OF BIRTH: 12 JUNE 1989

MARITAL STATUS: MARRIED

NATIONALITY: INDIAN

LANGUAGES: ENGLISH, HINDI, MARATHI, FRENCH (BASIC)

FLUENT: ALL OF THE ABOVE