 A competent professional with Over 12 years of qualitative experience in Food & Beverage Service , Food & Beverage Operations, Client Servicing, Team Management in the Hospitality Industry.  WORKING With Js Hospitality pvt. Ltd.(Pind Balluchi Restaurants) as an Area General Manager  Worked with Great Indian Nautanki Company Pvt. Ltd, Kingdom Of Dreams, Showshaa- Night Club as a General Manager From April 2016 till date  Previous working with JRB food Pvt ltd. Looking after SWAGATH Restaurant GK-2 , New Delhi from April 2014 till March 2016  Worked with G vision Hospitality Pvt Ltd .Looking after Le’ SHAMROCK –the Irish Bar as a General Manager. I is my first venture as a General Manager.  Worked with Cibo an Italian fine dining Restaurant as an Operation Manager (Gateway Hospitality pvt ltd).  Experience in creating Italian, Pan Asian and Continental Fine-Dining restaurant.  Expertise in managing the entire restaurant operations.  Result oriented planning.  Exhaustive in assignments staffing & recruitment process, setting up of standard operating procedures, food trials, developing of new concepts, training & implementation.  Specialized in handling carte, buffets, and banquets & bar operations.  Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements.  Consistent track record of service standards and operational policies, planning & implementing effective control measures to reduce running costs of the unit.  knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of hygiene & health, safety regulations, developments in food nutrition & methods.  With good communication, inter-personal & troubleshooting skills with the ability to work in multi-cultural environment.  Worked with 5* establishments including: The Park (Kolkata), Taj Mahal (New Delhi), Uppal’s Orchid (New Delhi).Also worked with 5* Restaurant chain like: Lodi – the garden restaurant (Delhi), Yum Yum Tree (Bahrain), Swagat Restaurent (Delhi)  Exemplify leadership qualities and professionalism, backed by consistent, verifiable record of achievement.

1. SUMAN PANDEY
1767/A, Govind Puri Ext. Kalkaji, New Delhi – 110019, India
Contact No.: 09811780936, 8527990106, 03513-248723 E-Mail: pandeys91@yahoo.com
With my experience of hospitality in the pasture of management I am looking for an opportunityWith my experience of hospitality in the pasture of management I am looking for an opportunity
that would best utilize my experience and skills for its future goals.that would best utilize my experience and skills for its future goals.
ApercuApercu
 A competent professional with Over 12 years of qualitative experience in Food & Beverage Service , Food
& Beverage Operations, Client Servicing, Team Management in the Hospitality Industry.
 WORKING With Js Hospitality pvt. Ltd.(Pind Balluchi Restaurants) as an Area General Manager
 Worked with Great Indian Nautanki Company Pvt. Ltd, Kingdom Of Dreams, Showshaa- Night
Club as a General Manager From April 2016 till date
 Previous working with JRB food Pvt ltd. Looking after SWAGATH Restaurant GK-2 , New Delhi
from April 2014 till March 2016
 Worked with G vision Hospitality Pvt Ltd .Looking after Le’ SHAMROCK –the Irish Bar as a
General Manager. I is my first venture as a General Manager.
 Worked with Cibo an Italian fine dining Restaurant as an Operation Manager (Gateway
Hospitality pvt ltd).
 Experience in creating Italian, Pan Asian and Continental Fine-Dining restaurant.
 Expertise in managing the entire restaurant operations.
 Result oriented planning.
 Exhaustive in assignments staffing & recruitment process, setting up of standard operating procedures,
food trials, developing of new concepts, training & implementation.
 Specialized in handling carte, buffets, and banquets & bar operations.
 Proven ability of delivering value-added customer service and achieving customer delight by providing
customized products as per requirements.
 Consistent track record of service standards and operational policies, planning & implementing effective
control measures to reduce running costs of the unit.
 knowledge of budgeting, procurement, inventory maintenance, menus & prices, understanding of hygiene
& health, safety regulations, developments in food nutrition & methods.
 With good communication, inter-personal & troubleshooting skills with the ability to work in multi-cultural
environment.
 Worked with 5* establishments including: The Park (Kolkata), Taj Mahal (New Delhi), Uppal’s
Orchid (New Delhi).Also worked with 5* Restaurant chain like: Lodi – the garden restaurant
(Delhi), Yum Yum Tree (Bahrain), Swagat Restaurent (Delhi)
 Exemplify leadership qualities and professionalism, backed by consistent, verifiable record of achievement.
 Successful and smooth operation with 30% sale increment at present company.
 Key Skills Include:
Restaurant Chain & Banquet Opp. F&B Service Operations Client Servicing
Cost Control & Budgeting HACCP Standards Quality assurance
Supply Chain Management Menu Planning
Manpower Management Training & Development
Attainments:Attainments:
 Received appreciation letter and Membership of Green team at Uppal’s orchid New Delhi. (En Eco hotel)
 Attended a 4 days training season from Taj group of hotels about The Art of hospitality.
 Trained by Mr. Arunesh maiyer at Kolkata Park.
 planed & organizing specialised food festivals such as:
o Lebanese Food Festival
o Italian Food Festival
o Steak Festival

2. Also organized different Night and events at Lodi the garden restaurant & more with alien de
France / Stand-up comedy night by Veer Das/ Holishit and many more
Core CompetenciesCore Competencies
Business Development
Developing periodic business plans & strategies, Formulating plans to enhance sales; collecting & collating
feedback from clients identify areas of improvement in the service level.
Food & Beverage Operations
 Preparing and monitoring of food & beverage budgets and maintaining appropriate documentation for
sales, costs and inventory control for timely indenting of supplies
 Overseeing entire aspects of operation management including menu-planning & monitoring food
production.
 Ensuring compliance with the pre-set quality & hygiene standards as well as aesthetic presentation of food
and beverages.
 Preparing proper planning to control the operation cost.
Operations Management
 Ensuring up keep & cleanness of restaurant in order to keep higher standard of the restaurant.
 Conducting inspections and convey feedback to operating staff as well as managers for gaps in actual Vs
standardized norms.
 Handling duties within service area in accordance with health, hygiene and safety regulations.
 Overseeing the performance of supervisor and managers job responsibilities in order to keep smooth and
standard operation.
 Always maintaining manpower in direct proportion to the business generated during the peak as well as in
lean season
Client Servicing
 Providing high quality services, resulting in customer delight and optimum resource utilization.
 Ensuring maximum customer satisfaction by closely interacting with in-house and potential guests to
understand their requirements and customizing the product and services accordingly.
 Delivering high-value restaurant & Banquet services to upscale clients for exalting their satisfaction levels.
Team Management
 Identifying & implementing strategies for building team effectiveness by promoting a spirit of cooperation
between team members & conducting and organizing process review meetings for providing feedback to
the associates on areas of improvement.
 Always Like give ownership to all the label of staff member and open for there individual thought &
suggestion.
Supply Chain Management
 Handling procurement of equipment for banquet & restaurant operation for F&B department.
 In order to get keep the cost label low, keep in touch with the purchase department to get good deal from
the supplier.
Career Contour
From 1ST
oct 2016 till date: Area General Manager (Pind Balcuchi- Vatika Grand sec-29,Sec-4
Gurgaon, PVR Mega mall-Gurgaon, Select City walk –Saket New Delhi )
 Establishes restaurants business plan by surveying restaurant demand; conferring with people in the
community; identifying and evaluating competitors; preparing financial, marketing, and sales projections,
analyses, and estimates.
 Meets restaurants financial objectives by developing financing; establishing banking relationships;
preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions;
establishing and monitoring financial controls; developing and implementing strategies to increase average
meal checks.
 Attracts patrons by developing and implementing marketing, advertising, public and community relations
programs; evaluating program results; identifying and tracking changing demands.
 Controls purchases and inventory by meeting with account manager; negotiating prices and contracts;
developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking
corrective actions.
 Maintains operations by preparing policies and standard operating procedures; implementing production,
productivity, quality, and patron-service standards; determining and implementing system improvements.

3.  Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings;
initiating improvements; building relationships with preferred patrons.
 Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training,
assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job
expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing
compensation actions; enforcing policies and procedures.
 Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation
standards and procedures; complying with health and legal regulations; maintaining security systems.
 Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry;
attending educational workshops; reviewing professional publications; establishing personal networks;
benchmarking state-of-the-art practices; participating in professional societies.
 Accomplishes company goals by accepting ownership for accomplishing new and different requests;
exploring opportunities to add value to job accomplishments.
From 1ST
dec 2012 till Mar 2014: Le’ SHAMROCK, Thamis ,O bar , Brumfy connought , Brumfy(Kamla
nagar) as an Group General Manager
 Increases management's effectiveness by recruiting, selecting, orienting, training, coaching, counseling,
and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities;
planning, monitoring, and appraising job results; developing incentives; developing a climate for offering
information and opinions; providing educational opportunities.
 Develops strategic plan by studying technological and financial opportunities; presenting assumptions;
recommending objectives.
 Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating
resources; reviewing progress; making mid-course corrections.
 Coordinates efforts by establishing procurement, production, marketing, field, and technical services
policies and practices; coordinating actions with corporate staff.
 Builds company image by collaborating with customers, government, community organizations, and
employees; enforcing ethical business practices.
 Maintains quality service by establishing and enforcing organization standards.
 Maintains professional and technical knowledge by attending educational workshops; reviewing
professional publications; establishing personal networks; benchmarking state-of-the-art practices;
participating in professional societies.
 Contributes to team effort by accomplishing related results as needed.
From 24th
Nov 2011 to 23rd
Nov 2012: Cibo & Veda Restaurant as an Operation Manager
 Report to Group General Manager.
 Twice meeting with general manager to promote the business and planning for the same.
 Manage front house/back house restaurant operations for this high volume restaurant.
 Prepare and track sales budgets, consistently meeting a weekly sales volume.
 Time to time Planed and managed & marketed events.
 Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.
 Report directly to Corporate, and communicate with five regional area locations.
 Ensure the integrity of restaurant operations through excellence in customer relations.
 Participate in Menu Planning Committee meetings to collaborate on the development of new standardized
menu, contributing to item, pricing and design changes.
 Attract, retain, and promote new business through proactive community service efforts.
 Weekly meeting with the restaurant managers.
 Regular meeting with the group leaders and corporate.
From 15th
July 2011 to 23rd
Nov 2011:Taman gang Restaurant as an Operation Manager
 Report to Group General Manager.
 Twice meeting with general manager to promote the business and planning for the same.
 Manage front house/back house restaurant operations for this high volume restaurant.
 Direct efficient guest flow through participative shift management, scheduling a full working staff of up to
42 crew members including servers, bus persons, hosts/hostesses and bartenders.
 Oversee employee relations encompassing staff recruitment, training and performance evaluation
 Prepare and distribute payroll for up to 50 employees.
 Handle weekly inventory and vendor relations to ensure the timely and cost-effective purchasing of food,
beverages, liquor, beer and small wares.
 Effectively lead and motivate employees through implementation of in-house training and incentive plans,
resulting in increased productivity levels and employee satisfaction.

4.  Prepare and track sales budgets, consistently meeting a weekly sales volume of Rs. 1200000.
 Hold P&L accountability; manage sales analysis, forecasting, and reporting activities.
 Report directly to Corporate, and communicate with five regional area locations.
 Ensure the integrity of restaurant operations through excellence in customer relations.
 Participate in Menu Planning Committee meetings to collaborate on the development of new standardized
menu, contributing to item, pricing and design changes.
 Attract, retain, and promote new business through proactive community service efforts.

From 8th
Mar.2008 till 14th
June 2011: Lodi the garden restaurant as a Restaurant Manager, Asst
Manager & Sr. Captain
 Report to general manager.
 Look after of liquor ordering and maintain the L-4 register.
 Sourcing vendors & suppliers, prepare negotiation documents.
 Taking banquet reservation.
 Making different type of menu for different type of requirement of guest.
 Develop the good relation and the contact with the group (SITA, LPTI, RAJASTHAN TOUR, VENTOUR, COX
& KING, TCI- DELHI and DISCOVER INDIA) & Offer them different type of menu & packages for their
different group.
 Regular Audit on Banquet checklist and annualize approximate costing before the function.
 Looking after guest relation.
 Taking the training classes.
 Assist the General Manager in Developing and implementing a successful Training Plan for the Unit.
 Evaluate the Performances of the Trainees at the Restaurant.
 Regular Checks quality of food & beverages served to Guests & implement the modifications required.
 Helping General Manager in the process of recruiting and selection of the right candidates for the Food and
Beverage outlets.
 Making weekly HRD report.
 Up keeping of the restaurant.
 Doing regular audits to ensure the Standard operating procedures are followed
 To promote outlets and plan for the future festivals & promotions.
 Taking proper Inventory, Calculation of Food Cost/Beverage Cost/Average cost %. Spot -check at
outlets/units. Cash audit at various outlets, Assist in making Month end Reports/presentations and
marketing strategies for the outlets in the units & also with sales &marketing team.
 Before placing any requisition to the purchase department, recheck the status of the item and recheck that
product’s history and discuss with concern person.
 Handling the guest complaint. And solving the complaint.
 Get customer feedback and implement corrective action
 Coordinate with casher for DSR (Daley sales report)/ responsible for answering for void bill & discount. Also
coordinating with Account department regarding the same.
 Regular follow up with vendors and suppliers product / also on their billing.
From 10th
April 2010 till 18th
Oct 2010: Yum Yum Tree Restaurant as a Restaurant Manager
Role:
 Responsible for Smooth operation for 4 outlets.
 More the 6 to 11 Concept in one outlet.
 Maintain the higher label of Hygiene and food safety according Bahrain govt. food safety policies.
 Led the team achieve the monthly and yearly budget of the restaurant.
 Work varied shift schedule including lunch and dinner shifts.
 Meet weekly with all management staff to coordinate schedules, discuss operations, and set goals.
 Ensure excellent patron experiences by providing superior service and quality food.
 Planning and implementing smooth operation through supervisor
 Successfully handling more then 150 to 200 overseas staff.
 Responsible for daily sales report.
 Cost control and quality check.
 Looking after up keeping of all the restaurants.
 Responsible for evaluation for each and every concept monthly wise.
 Handling major complaints of the Guests & solving those.
From 7th
August 2007 to 1st
March 2008: Kuki (Knight Club) As a Captain
Role:
 Reports to Asst. Manager
 Checks the grooming standard of all the staff.
 Make the duty schedule for the staff in weekly basis.
 Overseeing & adhering to HACCP, Health and Safety standards.

5.  Maintain a record of the VIP and VVIP reservation
 Responsible to maintain the restaurant.
 Maintain bar inventories for the bar.
 Handling very superior guest get-togethers and party’s in café Cairo.
From 1st August 2006 till 28th July 2007: Taj Mahal Hotel 5* New Delhi as a Butler
Role:
 Creating a wonderful & memorable Stay for the guest.
 Maintained the higher label of in room dining experience to the guest.
 Taking the order for the guest according to there diet chart.
 Taking guest to visit the memorable and heritage areas to the city.
 Responsible for 50 rooms are under my duty as a Floor Butler.
 Checks the immunity of all the rooms including 4 Suits Rooms.
 Take the arrival and departure of all the rooms.
 Maintain a record of the status of rooms and lastly maintain logbook everyday.
 Personal butler of FIFA President and Bhutan King.
From 2nd August 2005 to 30th July 2006: Uppal’s Orchid 5* New Delhi as a Steward & Bartender
Role:
 Serving best verities of wine from Different County.
 Mixed ingredients to prepare cocktails and other drinks for the bar as well as for the restaurant.
 Displayed excellent customer service and cash handling skills.
 Served food to customers seated at the bar.
 Always checked customers' IDs to make sure they met age requirements for alcohol and tobacco purchase
and consumption.
 Ordered supplies from outside vendors and maintained an inventory of supplies.
 maintained a vast inventory for the outlet Ralph’s – The Lounge Bar
From 1st September 2004 till 28 July 2005: The park Hotel 5*(Kolkata) as Asst. Steward
Role:
 Handling a-la-cart operation and service for the cappuccino Coffee shop.
 Provide friendly, personable customer service.
 Generate repeat and referral business.
 Rewarded with bonus for providing exceptional level of service
Professional Qualification
2002 – 2005: 3yrs Diploma in Hotel management catering application from Durgapur Society of
Management Science (App.A.I.C.T.E.Ministry of HRD) Government of India.
2006 – 2009: Bachelor in Business Administration from Pacific instituted management and
engineering. (Correspondence)
Six Month industrial Training Citizen Hotel, Mumbai Six Month Industrial Training.
Academia
2002 Higher Secondary (Pass) from West Bengal Board
2000 Secondary (Pass) from West Bengal Board
Personal Dossier
Date of Birth : 16th
September. 1985
Marital status : Single
Language Known : English, Hindi, Bengali
Passport detail :
Nationality : Indian
Place: Delhi Suman Pandey

6.  Maintain a record of the VIP and VVIP reservation
 Responsible to maintain the restaurant.
 Maintain bar inventories for the bar.
 Handling very superior guest get-togethers and party’s in café Cairo.
From 1st August 2006 till 28th July 2007: Taj Mahal Hotel 5* New Delhi as a Butler
Role:
 Creating a wonderful & memorable Stay for the guest.
 Maintained the higher label of in room dining experience to the guest.
 Taking the order for the guest according to there diet chart.
 Taking guest to visit the memorable and heritage areas to the city.
 Responsible for 50 rooms are under my duty as a Floor Butler.
 Checks the immunity of all the rooms including 4 Suits Rooms.
 Take the arrival and departure of all the rooms.
 Maintain a record of the status of rooms and lastly maintain logbook everyday.
 Personal butler of FIFA President and Bhutan King.
From 2nd August 2005 to 30th July 2006: Uppal’s Orchid 5* New Delhi as a Steward & Bartender
Role:
 Serving best verities of wine from Different County.
 Mixed ingredients to prepare cocktails and other drinks for the bar as well as for the restaurant.
 Displayed excellent customer service and cash handling skills.
 Served food to customers seated at the bar.
 Always checked customers' IDs to make sure they met age requirements for alcohol and tobacco purchase
and consumption.
 Ordered supplies from outside vendors and maintained an inventory of supplies.
 maintained a vast inventory for the outlet Ralph’s – The Lounge Bar
From 1st September 2004 till 28 July 2005: The park Hotel 5*(Kolkata) as Asst. Steward
Role:
 Handling a-la-cart operation and service for the cappuccino Coffee shop.
 Provide friendly, personable customer service.
 Generate repeat and referral business.
 Rewarded with bonus for providing exceptional level of service
Professional Qualification
2002 – 2005: 3yrs Diploma in Hotel management catering application from Durgapur Society of
Management Science (App.A.I.C.T.E.Ministry of HRD) Government of India.
2006 – 2009: Bachelor in Business Administration from Pacific instituted management and
engineering. (Correspondence)
Six Month industrial Training Citizen Hotel, Mumbai Six Month Industrial Training.
Academia
2002 Higher Secondary (Pass) from West Bengal Board
2000 Secondary (Pass) from West Bengal Board
Personal Dossier
Date of Birth : 16th
September. 1985
Marital status : Single
Language Known : English, Hindi, Bengali
Passport detail :
Nationality : Indian
Place: Delhi Suman Pandey