Nitin Sharma
Calgary
Summary
A result oriented individual with knowledge in hotel management. Performs well under stress and has a strong sense of responsibilities. Someone who emphasizes on developing and synchronize my management skills
Overview
22
22
years of professional experience
Work History
Food Service Supervisor
Domino’s
05.2024 - Current
- Make the working schedule of the staff and delegate jobs accordingly
- Supervise the kitchen and front staff handling food serving
- Estimate the food costing and controlling the cost by minimizing the wastage
- Assist the owner in daily ordering, purchasing, and inventory count
- Monitor guests' feedback and guests' comments
- Interact with the guests and enquire about their requirements
- Daily preparation of reports such as sales summary report
- Plan, organize, direct, and control the operation of the restaurant
- Ensure the guests' area and kitchen are clean and hygienic; ensure the food platforms are set all time
- Monitors all-time for the right temperature of both hot and cold foods
- Coordinate with other food counter attendants during rush hours
- Handle customers' complaints and resolve them in a cordial manner
- Oversaw training of more than 6-8 team members.
Manager Controller – F&B
Impresario Entertainment & Hospital Pvt. Ltd
06.2016 - 04.2024
- RND in kitchen regarding the new menu development
- Internally audit of kitchen once in a week
- Controlling the Pilferage in kitchen
- Responsible for the reports, spoilage, wastages & pilferage in Kitchen
- Responsible for the external audit with KPMG team at the end of financial year
- Inventory audit on alternative days for the store
- Internally audit of bar thrice in a week
- Controlling the Pilferage in bar
- Responsible for the reports, spoilage, wastages & pilferage in bar
- Maintaining the liquor inventory, based on par level which is set according to recipe
- Ordering for liquor based on the par stock level
- Discussing day to day sale status with the operation team
- Proposing and monitoring for the new offers according to the market scenario to increase the sale
- Co-ordination with marketing team for the new and the best offers to increase the sale
- Co-ordination with marketing team and ops team to achieve the target
- Responsible for the monthly reports
- Co-ordination with the account team for the PNL reports
- Co-ordination with the ops team and accounts team for the PNL
- Co-ordination with the marketing and sale team for the up selling offer reports
- Monitoring day to day purchase for the kitchen
- Vendor management for the food and beverages
- Monitoring Non Perishable purchase for the better PNL
- Monitoring marketing material for the up selling offers
Owner
02.2014 - 06.2016
- Planning, scheduling and supervising the work such as cooking, baking
- Maintain and weigh up the quality of product, records of production rates, inventory, meals served, ordering and many other records that are use in the management of food service operations and in increasing of sales
- All food production activities held in kitchen to make sure that the preparation of food is going in a proper manner and its quality
- Help to prepare menus
- Maintained and review the sanitation standards of the kitchen
- Responsible for the outsource client business with the extremely beneficial markup% for the growth of the organization
- Negotiation with the vendors to increase the level of profit for the organization
- Menu plan for the outsource client for the growth of both organization
- Development new products on alternative basis like (Dessert of the week)
- Menu Planning after every three months with outsource client
- Menu Planning or implementing new product to company owned outlets
- Product development for the occasionally event like Valentine day or Independence day etc
- Responsible for the quality of food at kitchen level
- Inspecting the food during the time of dispatches
- Inspecting the food quality at front end
- Monitoring the temperature of the storage of food
- Responsible for audit on a regular basis in kitchen during the time of production
- Monitoring raw material cost to achieve the better margin
- Accountable for the profit & loss
- Plan and execute the plan to achieve the sale aim
- Conscientious to accomplish the sale goal
- Negotiate with the transporter for the benefits of the organization
- Monitoring transport for the food delivery on daily basis
- Planning new route (geographical) for the proper dispatches of food
- Monitoring temperature of the vehicle for the dispatches
- Monitoring billing schedule
- Following for the payment with the clients and franchisees
- Consolidating data for the fnf to the clients
Deputy Manager Business Development Commissary Head
Impresario Entertainment & Hospital Pvt. Ltd
03.2010 - 01.2014
- Responsible for planning, scheduling and supervising the departments of work such as cooking, baking and meat cutting
- Maintain and weigh up the quality of product, records of production rates, inventory, meals served, ordering and many other records that are use in the management of food service operations and in increasing of sales
- Direct all the food production activities held in kitchen to make sure that the preparation of food is going in a proper manner and its quality
- Help to prepare menus
- Maintain and review the sanitation standards of the kitchen
- Responsible for the outsource client business with the extremely beneficial markup% for the growth of the organization
- Negotiation with the vendors to increase the level of profit for the organization
- Execute for the company owned outlet products
- Menu plan for the outsource client for the growth of both organization
- Development new products on alternative basis like (Dessert of the week)
- Menu Planning after every three months with outsource client
- Menu Planning or implementing new product to company owned outlets
- Product development for the occasionally event like Valentine day or Independence day etc
- Responsible for the quality of food at kitchen level
- Inspecting the food during the time of dispatches
- Inspecting the food quality at front end
- Monitoring the temperature of the storage of food
- Responsible for audit on a regular basis in kitchen during the time of production
- Monitoring raw material cost to achieve the better margin
- Accountable for the profit & loss
- Plan and execute the plan to achieve the sale aim
- Conscientious to accomplish the sale goal
- Negotiate with the transporter for the benefits of the organization
- Monitoring transport for the food delivery on daily basis
- Planning new route (geographical) for the proper dispatches of food
- Monitoring temperature of the vehicle for the dispatches
- Monitoring billing schedule
- Following for the payment with the clients and franchisees
- Consolidating data for the fnf to the clients
Sr. Executive - F&B
Amalgamated Bean Coffee Trading Company Pvt. Ltd
01.2007 - 03.2010
- Company Overview: (Coffee Day Xpress Division)
- Monitoring the input material cost & bringing about changes to enhance gross margin
- Standardizing the quality of Food & Beverages
- Selecting the vendor for North India, negotiating and making the vendor abide by the standards set by the division
- Responsible for food & Beverage quality
- Responsible for Menu rotation
- Developing new menu after every four months
- Responsible to reduce food & Beverage cost
- Quality assurance throughout the period and constant try to improve quality
- Managing the logistics in Delhi –NCR
- Product development as per requirement
- Selected as a Bean Buddy Trainer for Delhi N.C.R
- Train the operators about food and beverage to ensure the improvement in sales
- (Coffee Day Xpress Division)
Asst. Pastry Chef
Mocha coffee & Conversation
03.2004 - 12.2006
- Handling Shift properly with the team members
- Handling Raw material like chicken etc
- Taking care of the storage
- Control the wastage
- Handling of the particular section individually in a shift
- Making different varieties of cakes
- Making different varieties of pastry and confectionary products
- Taking care of FIFO (first in first out)
- Maintain proper standard of hygiene
- Innovate new Dessert every week
Commi-2
B&M Hot Breads
03.2003 - 04.2004
- Control on wastages
- Proper storage of raw material
- Making different varieties of Breads
- Making different varieties of puffs & bakery products
- Taking care of FIFO
- Maintain hygiene conditions
- Packing & supply the products according to the requirement of outlets
Education
Diploma - Bakery& confectionary
Delhi Institute of Hotel Management
New Delhi, Delhi06.2002
Skills
- Self-Directed Initiatives
- Committed Team Member
- Transparent Communication
- Dedication to Organizational Goals
- Team Leadership
- Food Service Team Collaboration
- Employee Guidance
- Food Handling Skills
- Organizational Time Management
- Stock Management
- Waste Minimization Techniques
- Workforce Skill Enhancement
- Menu Concept Development
Languages
Hindi
English
Personal Information
- Date of Birth: 03/15/83
- Gender: Male
- Marital Status: Married
Disclaimer
I hereby declare that the above particulars are correct according to my knowledge.
Professional Summary - Silhouette
A result oriented individual with knowledge in hotel management. Performs well under stress and has a strong sense of responsibilities. Someone who emphasizes on developing and synergizing my management skills.
Timeline
Food Service Supervisor
Domino’s
05.2024 - Current
Manager Controller – F&B
Impresario Entertainment & Hospital Pvt. Ltd
06.2016 - 04.2024
Owner
02.2014 - 06.2016
Deputy Manager Business Development Commissary Head
Impresario Entertainment & Hospital Pvt. Ltd
03.2010 - 01.2014
Sr. Executive - F&B
Amalgamated Bean Coffee Trading Company Pvt. Ltd
01.2007 - 03.2010
Asst. Pastry Chef
Mocha coffee & Conversation
03.2004 - 12.2006
Commi-2
B&M Hot Breads
03.2003 - 04.2004
Diploma - Bakery& confectionary
Delhi Institute of Hotel Management
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