PRASHANT GOLAM

Seeking positions in Food and Beverage Operations with a growth-oriented

organisation

PERSONAL DETAILS
Date of Birth: 10th June 1973
Passport Number: F 3645703 Date of Issue: 14/05/2006
Driving License: 107261 (United Arab Emirates/India) Valid till 2018
Contact: +91-9769541993
Mobile: 9769541993
Permanent Address: C/303 Vidya Sankalp Co-operative HSG Society, Near I.T Park, Goregaon (East),
Mumbai
Languages: Hindi, Marathi and English

SNAPSH
OT

Vast working experience of over 2 decades in food and beverage management. Profound knowledge
of food and beverages. Familiarity with labor control. Presently working with digustibus chain at
Tote on the tuf outlet Neel.Prior working with Saffron Spice as operational manager.Covered with
tunga paradise as Restaurant Manager.
Last associated with Nehal Hotel, Bin Majid Group, Abu Dhabi as Restaurant Manager.
Expertise in managing all aspects of the in Room Dining/ Room Service operations to deliver high level
of guest satisfaction and superior services to guests.
Certified Departmental Trainer, Benefited as advance Food Hygiene Certified. Overall
responsibilities include handling guest satisfaction, compliance with hotel standards, controlling the
budget, recruiting and training staff on service standards.
Ability to read and comprehend instructions, short correspondence, and memos.
Ability to write simple correspondence and effectively present information in one-on-one and small
group situations to guests and other employees of the organization.

CORE
COMPETENCIES
Directly supervising supports & evaluating the performance of the subordinate room service operation
positions
Responsible for on-the-job day-to-day training of ship's room service Staff covering all aspects of room
service and making sure that subordinates perform up to the standards of service set by the
organization.
Supervising room service attendants ensuring that all room service trays are set according to the
standards with appropriate linen, glassware and silverware.
Ensuring that all food and beverage orders are properly recorded and retrieved from the
corresponding locations throughout the organization, served on time and in appropriate fashion to
passengers in their rooms.
Recording meal and beverages counts and making sure that room service attendants enter all food
and beverage orders in the point of sale system.

EMPLOYMENT PROFILE
Jul 2013 Jan 2014
Nehal Hotel, Bin Majid Group, Abu Dhabi as Restaurant Manager
Department: Food and Beverage.Rooms 180
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 Supervising the room service area in order to attract, retain, and motivate the employees.
Ensuring optimal level of service, quality, and hospitality are provided to guest.
Reviewing house counts, forecast and VIP list and maintain the confidentiality of the hotel and its
guests.
Organizing all documentation for shift work on a daily basis including pre-shift reports, daily training
topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis
through the time management system.
Ensuring all staff members are meeting all established standards of service.
Monitoring and maintaining cleanliness of dining rooms and work areas.
Planning and conducting meetings for outlets on a monthly basis to ensure staff is correctly
communicated with and that staff are consistently trained and well motivated.
Attending interdepartmental meetings to ensure good cross communication between departments.
Assisting in the development of marketing initiatives, menu items, and other items to stimulate
growth in sales for each outlet and a variety of latest market developments.
Assisting to control current budgeted and forecasted revenues, payroll, and product costs.
Jul 2011 Aug 2012
Vits Hotel, Mumbai, India as Restaurant Manager
Department: Food and Beverage,Rooms=120
Taking responsibility for the business performance of the restaurant.
Analyzing and planning restaurant sales levels and profitability.
Organizing marketing activities, such as promotional events and discount schemes.
Preparing reports at the end of the shift/week, including staff control, food control and sales.
Creating and executing plans for department sales, profit and staff development.
Setting budgets and/or agreeing them with senior management.
Planning and coordinating menus.
Nov 2010 2011
Nour Arjaan by Rotana, Fujairah, UAE as Food and Beverage Manager
Project Handled: Opening of New Property.Rooms=225
Attending all management and conducting regular departmental meetings/ briefings to ensure an
open communication line with the entire team.
Updating on all business/ promotional activities of equal competitors and stays informed of changing
industrial trends.
Conducting performance analysis of every subordinate within the department as per company policy.
Developing and implementing revenue boosting sales activities i.e. promotions, theme nights, up
selling & incentive schemes.
Initiating all Food and Beverage marketing activities, together with other relevant departments.
Controlling and approving all departmental purchase request and store requisitions for operating
material, food products and beverage. Establishing and maintaining an update database.
Monitoring the department duty schedules to ensure efficient manning at all times.
Feb 2007 Jul 2010
Fujairah Rotana Resort & Spa, Al Aqah Beach Fujairah as Room
Service Manager
One of the Great Hotels of the World.Rooms=250
Outlet: In Room Dining Manager/ waves/ sharkeys
Department: Food and beverage
Responsible for the day-to-day room service operation of the assigned F&B service section. Control on
an on-going basis, the standard of service, quality, quantity, and hygiene and guest satisfaction on
F&B products offered.
Maintaining room service standard are regularly checked which the requirements for LRA standard are.
Conducting daily briefings and participate in other meetings as required to obtain optimal results.
Supervising, co-ordinating and directing prompt efficient, courteous and friendly service to ensure set
standards are met.
Implementing and following set standards within the room service that is checking expires,
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maintaining FIFO, clearance procedure telephone answering, upselling, repeating and delivery time.
Assisting the Assistant F&B Manager in delegating the procedures, policies, strategies and goals.
Participating in the daily work schedule and performs other relevant duties like duty roaster, vacation
planning, clearing holidays
Reviewing and approving all payrolls related documents, at the end of the month prior to handing
them over to Accounts. Training needed documents and update of departmental filling with schedule
training.
May 1997 Jan 2007
Al Bustan Rotana Hotels, Dubai as Assistant Room Service Manager/
Come Prima (Restaurant)Rooms=290
One of the Great Hotels of the World
Outlet: Room Service
Department: Food and Beverage
Functioning as the Mini bar In-charge needs to be briefed on how to make mini bar inventory, expires
rotation, and check out to be followed. Ensuring set standards are reinforced and guest satisfaction is
at its level when it comes to guest satisfaction.
Continuous staff trainings to drive sales exceed the expectations of guests and motivate staff
development along with team building activities. Achieving daily, monthly aiming yearly budget, P&L
to maximize profit and reduce unwanted costs.
Conducting staff interviews to check satisfaction and performance evaluate and offer coaching and
counseling when required
Helping the Food and Beverage manager to create SOPs for the room service if any new standard is
been implemented.
Preparing the opening and closing checklist as guest amenities of the in all aspects. Responsible for
setting up of the room service with having financial performance, forecast and other operating
equipments and FF&E.
Ensuring smooth operation after the opening and build effective guest database for the room service
guest preferences, which includes there likes and dis likes.
Maintaining all Rotana Corporate Standards and retain consistency.
Involved in staff trainings to achieve desired results. To make on job training, managing people
performance.
Jan 1994 Apr 1997
The Retreat, Mumbai, India as Waiter
Leading Hotels of The World,Rooms=144
Restaurant: Room Service and All Day Dining
Department: Food and beverage
Assisting the manager to set standards, staff trainings, property orientation and organize the
department during pre-opening.
Checking on all orders leaving the premises, supervising guest amenities and mini bar in the rooms.
Performing related duties for special in room function as assigned. Providing quality service and
assistance to the guest.
Conducting briefings, staff allocation and departmental trainings on a regular basis.
Maintaining orderliness and cleanliness of the working place.
Responsible for individual functions i.e. Meetings, Outdoor Caterings, Weddings, Gala dinners etc.
Was a part of the various set-ups performed within the Ballroom, Meeting Rooms and Outdoor venues?

TRAININGS
Specialized: Advanced wines & spirits training WSET educational institute London In association with
A&E Dubai
TSA adopting Advanced Sales Techniques Conducted by a Private Malaysian company
Cigar training (understanding the art) La Habanos and Baqer & Mohibi
Advanced guest care (modules in stages) Internal training
Beer, Water, cheese and F&B related trainings Conducted by external trainers in association with
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suppliers

IT SKILLS
Operating Systems: Windows/98/2000/2003/XP, MS-DOS
Other Softwares: Micros and Infrasis

EDUCATION
H.S.C (Higher Secondary College), Catering Diploma from Raheja Institute in 1995

CERTIFICATIONS
Certified in Elementary food hygiene. Advance food hygiene HACCP related Conducted from Scotland.
Certified first aider Maritime Shipping Institute.
Certified in on job training. Managing employee development.

REFERENCES: Available on Request

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