Lum Tangnami B Thapa

Owner and Manager at the Café ------------------------------------------- - Understanding the need of the Local area. - Communicating the local people whilst delivering the promises. - Utilizing the resources around us. (Social Media, Community, Groups) - Delivery (Service with smile) keeping Customer first. - Better quality products offering. - Business builder, with 40% positive conversion. - Payroll 33% www.rusticcafe.co.uk https://www.facebook.com/pages/Rustic-Cafe/700191393390348?ref=aymt_homepage_panel

- Certified Wine Advisor at the Morrison’s Reading (W.S.E.T Level 2 certificate holder) - Looking after the department which has very high turn over per week. - Creative and quick thinker every time and all the time. - Meeting with senior Management team, getting ideas for how to move on with new ideas of selling approaches, matching products with seasons, festivals, weather and controlling stocks as required. - Managing the team through scheduling, training, developing and delivering Hi5. - Stock control for promotional items, back stock and upselling. - Ordering stocks as per (product, customer’s demand, price, area and environment) - Achieving the targets (daily, weekly, monthly, yearly). - Training the teams (One to one approach, communicating, training trough delegation). - Proving HOT (Hello, Offer and Thank) Service. - Meeting with company reps, finding out up-coming promotions, new lines of products.

- Managing the Busy Omnia Restaurant & Bar and Conference & Events. - Giving management presence on shift, helping wherever the need be. - Training Supervisors and team members in standards and proving information in regards to product that we sell. - Training the staffs in H&S, Food Hygiene and Brand Standard Training. - Meeting the SALT Target and QA result to be 100%. - Train the Train Managers - Weekly roistering, payroll control over F&B department of 33%. - Ordering (Beverage, equipment, conference materials and all the perishable items needed in the F&B department) through BIRCHSTREET. - Closing look into the business, time, season and occupancy, thereby coming with the promotion. - Stock take, control of stock with a target of 22%. - Looking into the business, encourage the team members to upselling competition and praising & compensate them for their hard work. - Imputing PAMS (Hours for the staffs in the systems) and checking productivity. - TALEO champion in the department, which enables company to advertise the vacancy and recruit the new team member. - Talent spotting being a strength made the company which was running with agency staffing to full staff level. - Micros programming. - Close look into P/L, Daily business in and out. - Meeting the every month target and achieving the budget. - Received “Champion C&E sales and Operations team”, through out the Select Hilton Cluster. - Carrying-out Duty Management shifts.

1st of September 2010 – 10 of September 2011 Duty Manager /(F&B Supervisor) Hilton Reading 4* Deluxe Hotel - Smooth running of the different departments in the Hotel. - Responsible of the safety and security of the Guest and staffs. - Complaint handling. - Taking the responsibility of Journey Ambassador. - Taking care of fire safety. - Certified work place First Aider. - Personal License Certificate holder. 2009 1st April Food & Beverage Supervisor (Opening Team) Hilton Reading 4*Deluxe Hotel − Very much detailed knowledge of Opening of a New Hotel. − Standard setting of the hotels according to the standards of the company and the Guest requirement. − Day to day supervising of the Food and Beverage & Conference and Events. − Full in-charge of F&B Department in the absence of F&B Manager. Ie Looking after Larder Restaurant, Bar K, Room Service & C&E. − Duty Manager. − Attending morning meetings. − Training staffs. − Knowledge of the Brand standards. − Three times received Satisfaction Over and Above Reached (SOAR) at the Hilton by the Guest Comments award. − Received the Hilton Moment award. − Three times nominated as the Employee of the Month. − Successfully accomplished Leadership 1. − Employee of the month. − Certified work place First Aider. − Personal License Certificate holder.

− Day to day smooth running of the F&B and Hospitality Department. − Full in-charge of F& B Department in the absence of Manager; ie., (Restaurant, Bar, Coffee Points, Catering in Meeting Rooms & Banqueting) − Banqueting for 200-300 people ie UK Top 200 people. Responsible for the smooth running of Banqueting. − Attending Meetings. − Interviewing, recruiting, training new starters in the standards of the company and Health & Safety, Fire Evacuation (Fire Drill), Day to Day Food Hygiene practice. − Dealing with the Agencies like Blue Arrows and Contract Options for the casual staffs. − Meeting Clients, knowing there needs and meet their requirements. − Stood Associate of the April and September month. − Cellar Control, working with the spreadsheet in Excel. − Assisting Manager in weekly duty roster and men management. − Every day interdepartmental communication ie, with Front Office, House Keeping, Maintenance, Finance. − Knowledge of P/L account, budget, actual and variance.