1. Curriculum-Vitae
Anant Swaroop
F1/11,Sairang Heights ,Opp Swaminarayan Temple ,Atladara ,Vadodara
E-mail-a_rahul4@Rediffmail.com
Contact No-8758606993
Career objective:
To work in the hotel chain that is dynamic and consistently evolving - one that provides
opportunities for growth along with constant learning and development.
Work Experience
1)Currently working at “ITC Fortune inn Haveli“ Gandhinagar ’’ with 84 keys ,
orchid cafe with 50 covers, 2 banquet halls with 60 each capacity,Deli with 50 pax
hall,convention hall with capacity of 500 people, board room ,lounge , I.R.D & Outdoor
Caterings as Food & Beverage Manager since 16 Jan15
a) Successfully catered to 11000 people during P.B.D (prawasi bhartiya diwas )2015
held at Mahatma Mandir ,the convention centre .
b)Sucessfully handled F&B Operations during "Plast India 2015" held in Gandhinagar
for the 1 st time .
2)Woked as "Operations Manager "at Suramya Abode- Club & Resort –a venture of
Synthesis Spacelinks (Aug13-Jan15)
Joined at pre-opening stage added 80 % of facilities inside the resort including 17
rooms /Multicuisine restaurant / Banquets-Indoor & Outdoor / Gym / Gaming Zone /
Kids play area etc
The Job
To ensure that quality standards are applied at all times to achieve high guest satisfaction
levels.
Analyze and improve on the negative scores
Vendor Management/Vendor Development
Monitoring and management for rooms on books and electronic channels
Responsible for budgeted revenue, cost and GOP targets as specified by corporate office.
Liaison with Central Procurement team
Conduct daily, weekly and monthly audits on applicable work schedules
Timely usage of financial & statistical information in management decision making
Increased market penetration for the hotel & leverage the USP of the hotel
Identify & develop talent through appropriate career progression plans in coordination

2. with Corp HR.
Ensure alignment of staff welfare activities with operational goals & objectives.
Ensure optimal staffing levels for the unit in line with the SBU scorecard to Staff ratios.
Responsible for compiling the unit Capital & Operations budget
Recommend & constantly review up gradation of unit facilities, products, equipment, &
services.
Ensure compliance of statutory requirements of the unit
3) Worked as Food & Beverage Manager with “Hampton By Hilton” ,Vadodara with
72 Room keys,52 Covers Coffee Shop, Pool Restaurant with 30 Covers,02 banquet Halls
with 50 each Capacity, In Room Dining for 72 Keys(Oct11-july13) as Pre Opening Team
Manager .
In my capacity as Food & Beverage Manager, I am responsible for the following -
Recruitment ,
Updating of critical path,
Developed job Descriptions for all F&B Team members,
Revenue management for all F&B outlets,
Concept & marketing plan,
Conduct market survey,
Profit & loss analysis,
SWOT analysis,
Prepare revenue& expense budget,
Actively involved in developing F&B collaterals, Created sop’s & divisional manual,
Menu planning & development,
Allocation of Capex, Quantity finalization & Selection, Involved in setting up store
operating & inventory procedures, credit policy & cashiering policies, Developed training
plan,
Steamlined Banquet and Restaurant Operation Processes.
Major focus on training by following Skill inventory of all Associates,Restaurant
Managers,Assistant Manager.
Optimum space utilization for revenue maximization.
4)Worked in the food & beverage service department of “Country Inn & Suites by
CARLSON” Ahmedabad as an Assistant Restaurant Manager (Dec 08-Sept11)
Mosaic-67 Covers all Day Dining Multicuisine Restaurant
Celebration-120 Pax Banquet Hall
In Room Dining-67 Room keys dining
Out Door Catering-Out door
In my capacity as Assistant Restaurant Manager, I am responsible for the following
*Formulating and meeting revenue budgets
• Developing systems and processes to keep expense budgets in check
• Ensuring that restaurant food & beverage costs are in check

3. • Training and development of staff directly reporting to me – formulating training
modules for the same and executing them
• Appraising the performance of staff directly reporting to me twice a year
• Analyzing sale patterns of food & beverage menu items in order to recommend price
corrections
• Develop and implement systems and procedures to check pilferage, inventory losses
and wastage
• Above all, ensure complete guest satisfaction and repeat clientele – develop a loyal
market base for the restaurant
Areas of strength
• Developing and implementing training modules in order to ensure maximum retention
and application on the job – was the departmental training in charge of The Country
Inn & Suites by CARLSON, Ahmedabad, food & beverage department
• Good recognition and recall of self among the local clientele that would visit the
restaurants at Country Inn & Suites by CARLSON, Ahmedabad.
• A fair knowledge of Worldwide Cuisine.
05) Worked as Captain in hotel Clarks Shiraz, Agra. 5*Star Deluxe
Property with 237 room from (October06-December08).
06)Worked with “Taj - Usha Kiran Palace”,a Leisure property with 37 Keys & 02 Villa
Speciality Indian Restaurant, Bar, Banquet & In Room Dining Service, Gwalior as
G.S.A(july 03-Sept 06).
Industrial Training
Completed six months Industrial Training from Welcom Group “Rajputana Palace
Sheraton”, Palace Road Jaipur (Rajasthan).
Professional Qualification:
Completed Diploma in hotel Management from IHM Trivandrum (2003)
Academic Qualification:
Passed Higher Secondary Exam from K .V Nasik in the year 1999.
Passed Secondary Exam from K .V Shillong in the Year 1997.
Extra Curricular Activities:
Playing Cricket,Table Tennis, Sing Song & Football

4. Hobbies:
Cooking & Travelling
Job Skills
Pre-Opening Procedures, P.O Making, Store Receiving, Concerned Area Setup, Staff
Training, S.O.P Implementation, Pre Opening Departmental Reports, Business
Development, Outlet Menu Tailoring
Capable of handling Restaurant, Room Dining, Bar & Banquets.
Staff Recruitment & Appraisal
Staff Soft Skill Training & Task Based Training.
Team Building & Team handling skills.
Guest Complaint handling skills.
Man Power planning & Management.
Duty allocation, Cost control & In Process Measures.
Banquet booking and Setup.
Menu Engineering.
Volume forecasting
Soft-spoken skills.
Communication skills.
Organizational communication skills.
I.T Skills.
Can efficiently work on P.O.S (Shawmans / I.D.S/ WinHms/Infrasys) & M.M.S (Material
Management System).
Can Work Efficiently on Microsoft Office (Excel ,PowerPoint & Word )& Surf Internet
Smoothly.
Personal Profile:
Name: Anant Swaroop Rahul
Date of birth: 31Oct 1981
Marital status: Married
Current CTC Per annum-5,40,000
Expected CTC Per annum-6,00,000
Languages known: Hindi, English & learning Gujrati
Notice period -30 days.