Terence 
Team Leader (Butler Service)
Experience: 10-15 years
Education: Diploma
Location: Bangalore, India
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OBJECTIVES    
Intending occupations:
Team Leader (Butler Service)
I have gained 12 years of rich and valuable experience in the Hospitality Industry. An established record of decision-making and experience in all phases of management systems, personnel management, guest services and overall support functions/facilities.


Particularly strong in attaining organizational goals, cost control, training of employees and quality initiatives. Build strong customer relationships to ensure repeat and referral business.


Employed with the Indian Hotels Company Limited at The Taj West End (A five star luxury hotel and also a part of The Leading Hotels of the World) as Team Leader in Butler service.


My responsibilities include.
Planning, organizing, directing, staffing and control of the Butler services operations.
Prior to this was a part of the opening team of Blue Ginger, the first Vietnamese specialty restaurant in India.



Create and effectively manage daily operations including staffing, site visits and co-ordination with other departments like front office, food and beverage, engineering and maintenance and laundry.
Ensure compliance with Standard Operating Procedures to enhance guest satisfaction.
Liaise with external sources for fulfillment of guest requirements like entertainment and shopping.


My achievements are.
Successfully handled many National/International VVIP delegations.
Instrumental in setting up of the Blue Ginger Restaurant and the Blue Bar at Taj West End.


Responsible for the highest APC in Bangalore at the Blue Ginger Restaurant.
Instrumental in making the Standard Operating Procedures for the Blue Ginger Restaurant.


Have increased the profit to73%of the department by lowering the cost of operations at the Taj West End.
Sales have increased by 40% in the Specialty Restaurant.


Established Record Sales in the Specialty Restaurant and The Bar at SURABHI MULTI CUSINE RESTAURANT.
Arranged for press conferences, film shoots, album launches for the purpose of building up the image of SURABHI.
(Full-time)
Summary:
I have undergone various training modules such as
Leader Butler Training Program at the Taj Coromandel, Cross Exposure Training at the Taj Krishna, Taj Banjara and Taj Residency.

Supervisory Skill Development Programmer at the Taj West End,
Certification in Hospitality Foundation Manual, Team Building workshop at the Taj Kuteeram.

Completed the Advanced Sommelier training program.
Hospitality Foundation Module from the Taj Crafts Course from the Taj west End.
Butler Training Module


I am glad to be given an opportunity to present myself, looking forward for a bright and challenging career in the Intentional hospitality industry.
WORK EXPERIENCE  
FromToJob TitleEmployer NameCountryDescription
11/2008PresentRestaurant ManagerSURABHIIndiaRestaurant manager. I have been associated with them as a part of the opening team. I was leading a team of 03 managers, 08 supervisors and 45 staff.. My responsibilities include the following: a) Design and Start Up of the restaurant (120 covers) b) Building Standard Operating procedures and training the staff in the same c) Responsible for the P&L of the department d) Stream lining Operations on the floor and grooming three Assistant Managers in F&B. e) Building PR with the guests f) Analysis of reports related to revenue, human resources and staff performance g) Responsible for Kitchen Stewarding, House Keeping, Security, Cost Controls and Stores. h) Building F&B concepts which could be marketed to bring in additional revenue. i) Promotion of wine sales and evolving the Wine Card for the Restaurant. k) Marketing and Promotional initiatives for the restaurant
04/200510/2008Team Leader Butler ServiceTaj West EndIndia•Planning, organizing, directing, staffing and control of the Butler services operations. •Prior to this was a part of the opening team of Blue Ginger, the first Vietnamese specialty restaurant in India. •Create and effectively manage daily operations including staffing, site visits and co-ordination with other departments like front office, food and beverage, engineering and maintenance and laundry. •Strong emphasis on maintaining guest relationships and promoting customer loyalty. •Ensure compliance with Standard Operating Procedures to enhance guest satisfaction. •Liaise with external sources for fulfillment of guest requirements like entertainment and shopping. •Review and assist in revising operating procedures. •Guide the Process Improvement Teams to attain their goals
08/200304/2005ButlerTaj West EndIndiaPersonalized Service to all the Room Guests.
05/200104/2003BarmanTaj West EndIndiaDid the job in Bar tending with the satisfaction to the Superior.
04/199804/2002StewardTaj West EndIndiaAttending Guest Tables
08/199608/1998Apprentice StewardTaj West EndIndiaIn- charge of the Banquets.
EDUCATION    
FromToEducationArea(s) of StudyUniversityCollegeCountry
04/199504/1996Non-university certificate/diplomaButler TrainingTaj West EndIndia
TRAINING    
FromToTraining/CertificateTraining Organization
05/199607/1996Cross ExposureThe Taj Krishna & Taj Banjara
LANGUAGE SKILLS    
Language Speaking Listening Reading Writing
English Fluent Fluent Fluent Fluent
Hindi-Urdu Fluent Fluent Fluent Fluent
ID:62783 Aff:774