Akshay Hurchurn
Sydney Olympic Park,New South Wales
Summary
I am an experienced Hotelier and Restaurateur with over 7 years of international experience working in Awarded Restaurants, Luxury Hotels, and Business Hotel operations for both large and medium-sized organizations. Throughout my career, I have successfully implemented creative marketing strategies, raised service standards, boosted revenues, and improved profits.
As a leader, I am known for being approachable, transparent, and hands-on. I am dedicated to achieving results and continuously strive to generate positive outcomes. My management style is result-oriented, characterized by direct and effective communication.
Overview
8
8
years of professional experience
Work History
Venue Manager
Grand Pacific Group
Sydney , New South Wales
10.2023 - Current
- Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
- Created budgets for each event based on estimated costs of food, beverages, staffing.
- Ensured compliance with all local health codes, liquor regulations, fire codes, building codes and other applicable laws.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Provided training sessions for staff members on topics such as customer service techniques or safety protocols.
- Organized and maintained event calendar, including scheduling of staff and resources.
- Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
- Prepared reports outlining revenue earned from events held at the venue.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Managed cleaning, maintenance and repair of venue grounds, equipment and facilities.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Established service standards while monitoring performance against those standards in order to maximize customer experience.
- Scheduled maintenance activities for the facility to maintain its condition and appearance.
- Supervised grounds people, event staff and maintenance personnel to promote best practices and build productive teams.
- Reviewed and inspected all areas of facility and checked supply levels for quick restocking to maintain appearance and functionality.
- Managed day-to-day operations of the venue, including supervising staff and overseeing safety procedures.
Food & Beverage Manager
Lancemore Hotel Group
Melbourne , Victoria
12.2022 - 10.2023
- Managed purchasing, inventory control, pricing and budgeting of food and beverage items.
- Assisted in planning banquets and other large scale events as needed.
- Managed food and beverage operations for upscale urban hotels with relentless focus on hospitable and gracious guest services.
- Explained goals and expectations required of trainees.
- Distributed food to service staff for prompt delivery to customers.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Moved throughout dining and kitchen areas, visually monitored alignment with food quality and service standards and took relevant corrective actions.
- Maintained a high level of professionalism in all interactions with customers.
- Oversaw food preparation, production and presentation according to quality standards.
- Ensured compliance with health regulations regarding food safety standards.
- Reviewed guest feedback surveys to identify areas requiring improvement.
- Created detailed reports outlining labor costs, revenue, stock levels.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Coached staff on strategies to enhance performance and improve customer relations.
- Oversaw food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
- Spearheaded and executed food and beverage marketing and promotional programs, met with potential clients and members and arranged meetings, banquets and facility tours.
- Inspected dining and serving areas for cleanliness and proper setup.
- Maximized revenue and profits of hotel food services through customer satisfaction, employee engagement and meticulously clean, sanitary and safe environments.
- Trained new employees to perform duties.
- Inspected equipment regularly to ensure proper functioning and safety standards were met.
- Established relationships with local vendors for the procurement of fresh produce.
- Resolved customer complaints in a timely manner while maintaining excellent customer relations.
- Performed quality assurance checks on all products prior to serving guests.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Collaborated with executive chef on menu development initiatives.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Completed day-to-day duties accurately and efficiently.
- Recognized by management for providing exceptional customer service.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Collaborated with others to discuss new opportunities.
- Worked with cross-functional teams to achieve goals.
- Maintained open communication with team members and stakeholders, resulting in successful project outcomes.
- Modified existing software systems to enhance performance and add new features.
Assistant Food and Beverage Manager
Shanti Maurice Resort & Spa
Mauritius , Grand Port, Savanne
05.2022 - 11.2022
- Coached staff on strategies to enhance performance and improve customer relations.
- Ensured compliance with all health, safety and sanitation regulations.
- Delegated work to staff, setting priorities and goals.
- Wrote and communicated clearly, understood internal documents and reports and interacted professionally with guests and employees.
- Assisted with menu planning and recipe development.
- Resolved customer complaints in an efficient and professional manner.
- Managed food and beverage operations for upscale urban hotels with relentless focus on hospitable and gracious guest services.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Explained goals and expectations required of trainees.
- Conducted regular performance evaluations for staff members to identify areas of improvement.
- Organized special events such as banquets, weddings.
- Collaborated with chefs regarding menu items and recipes in order to create unique dining experiences for guests.
- Identified needs of customers promptly and efficiently.
- Worked with cross-functional teams to achieve goals.
- Maintained schedule of class assignments to meet deadlines.
- Achieved cost-savings by developing functional solutions to problems.
Junior Food & Beverage Manager
Indigo Hotels Mauritius
Port Louis , Port Louis
01.2021 - 05.2022
- Resolved problems or concerns to satisfaction of involved parties.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Oversaw food and beverage operations, delivered day-to-day consistency and set and maintained highest food quality and service standards.
- Monitored staff performance to ensure adherence to company policies and procedures.
- Coached staff on strategies to enhance performance and improve customer relations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Assisted staff by serving food and beverages or bussing tables.
- Delegated work to staff, setting priorities and goals.
- Spearheaded and executed food and beverage marketing and promotional programs, met with potential clients and members and arranged meetings, banquets and facility tours.
- Created detailed reports outlining labor costs, revenue, stock levels.
- Provided daily oversight of all food and beverage operations.
- Conducted regular training sessions to enhance service quality and customer satisfaction.
- Wrote and communicated clearly, understood internal documents and reports and interacted professionally with guests and employees.
- Ensured compliance with health regulations regarding food safety standards.
- Managed purchasing, inventory control, pricing and budgeting of food and beverage items.
- Collaborated with executive chef on menu development initiatives.
- Completed day-to-day duties accurately and efficiently.
- Displayed strong telephone etiquette, effectively handling difficult calls.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Collaborated with others to discuss new opportunities.
- Maintained open communication with team members and stakeholders, resulting in successful project outcomes.
- Recognized by management for providing exceptional customer service.
Restaurant Manager
Indigo Hotels Mauritius
Port Louis , Port Louis
09.2019 - 01.2021
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Conducted weekly team meetings to discuss performance issues and provide feedback.
- Coached staff on strategies to enhance performance and improve customer relations.
- Delegated work to staff, setting priorities and goals.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Maintained detailed records of sales transactions and daily shift reports.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Updated computer systems with new pricing and daily food specials.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
Assistant Restaurant Manager
Indigo Hotels
Port Louis , Port Louis
09.2018 - 09.2019
- Coordinated catering services for special occasions or corporate events.
- Assisted in recruiting, training, and scheduling staff members.
- Conducted daily inspections of the dining area to ensure cleanliness and orderliness.
- Reviewed employee performance data regularly to identify areas needing improvement.
- Took immediate responsibility for issues and found effective solutions for swift resolution.
- Managed cash register operations including deposits and reconciling discrepancies.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Provided leadership and direction to restaurant employees.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Monitored customer service standards and took corrective action when needed.
- Maintained entire look of restaurant, keeping it clean and inviting at all times.
Food & Beverage Supervisor
Indigo Hotels
Port Louis , Port Louis
03.2018 - 09.2018
- Delegated work to staff, setting priorities and goals.
- Coached staff on strategies to enhance performance and improve customer relations.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
- Managed scheduling of staff in accordance with budget constraints and labor laws.
Waiter
Indigo Hotels
Port Louis , Port Louis
04.2016 - 03.2018
- Presented food and beverages to guests at tables.
- Greeted guests and answered questions about menu items.
- Took reservations and to-go orders to streamline process for both customer and restaurant.
- Greeted customers and provided menus.
- Utilized POS system to total meal costs and add taxes for final bill calculation.
- Greeted customers, answered questions and recommended specials to increase profits.
- Took orders from patrons accurately and efficiently.
Education
Some College (No Degree) - Food And Beverage Service Management
American Hotel & Lodging Educational Institute (A
Mauritius Planning And Control Food And Beverage Operations
AHLEI - American Hotel & Lodging Educational Insti
Mauritius Hospitality Supervisor Course
International Hotel School
Mauritius Skills
- Venue Supervision
- Safety Codes
- Relationship Building
- Writing and Verbal Communication
- Facility Oversight
- Effective Customer Communication
- Presentations and Public Speaking
- Vendor Management
- Vendor Relations
- Task Prioritization
- Personnel Management
- Advertising and Marketing
- Progress Monitoring
- Staff Supervision
- Special Events Management
- Staff Management
- Crowd Control
- Revenue Generation
- Performance Improvement
- Inventory Management
- Financial Oversight
- Sales Tracking
- Customer Service Management
- KPI Tracking
- Department Oversight
- Business Forecasting
- Cost Control
- Special Promotions Planning
- Budget Control
- Staff Hiring
- Budgeting and Cost Control
- Decision-Making
- Purchasing and Planning
- Training Management
- Teamwork and Collaboration
- Sales Strategies
- Performance Evaluation and Monitoring
- Organizational Structuring
- Recruitment
- Human Resources
- Payroll Administration and Timekeeping
- Employee Reviews
- Staff Development
- Food and Beverage Operations
- Expense Tracking
- Event Coordination
- Strategic Planning
- POS Terminal Operation
- Team Leadership
Accomplishments
- First Runner up Manager of the year 2020 - Indigo Hotels
- Special Managing director award - 2020 - Indigo Hotels
- Supervisor of the year - 2019 - Indigo Hotels
Languages
English
Native/ Bilingual
French
Native/ Bilingual
Hindi
Native/ Bilingual
References
References available upon request.
Timeline
Venue Manager
Grand Pacific Group
10.2023 - Current
Food & Beverage Manager
Lancemore Hotel Group
12.2022 - 10.2023
Assistant Food and Beverage Manager
Shanti Maurice Resort & Spa
05.2022 - 11.2022
Junior Food & Beverage Manager
Indigo Hotels Mauritius
01.2021 - 05.2022
Restaurant Manager
Indigo Hotels Mauritius
09.2019 - 01.2021
Assistant Restaurant Manager
Indigo Hotels
09.2018 - 09.2019
Food & Beverage Supervisor
Indigo Hotels
03.2018 - 09.2018
Waiter
Indigo Hotels
04.2016 - 03.2018
Some College (No Degree) - Food And Beverage Service Management
American Hotel & Lodging Educational Institute (A
Planning And Control Food And Beverage Operations
AHLEI - American Hotel & Lodging Educational Insti
Hospitality Supervisor Course
International Hotel School
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