1. RESUME
Manjeet Singh Gangwar
House no- 78
Sindhu nagar
Barielly -243001
Uttar Pradesh
India
Mob: +91-9557122737
Email: richigangwar@gmail.com
PERSONAL SUMMARY
A energetic, talented and driven hotel manager with a real passion for delivering a first rate
service to guests and maintaining excellent relationships with them to encourage repeat
business. Having a proven track record of running successful operations that nurture and grow
the business, cut costs whilst at the same time maximising profits. Possessing the experience
and initiative to further bolster a hotel’s reputation and commercial success.
Looking to join a reputable and exciting hotel group where I can progress quickly and have the
opportunity to develop an enviable career profile.
CAREER HISTORY
Hotel Geet International (Bareilly, Uttar Pradesh)
HOTEL MANAGER - JANUARY 2013- Present
Overseeing a team of staff and take responsibility for the smooth running of the hotel, it’s
occupancy levels and also it’s profitability. In overall charge of daily operations of all
departments, from the laundry service all the way through to organizing corporate hospitality.
Duties:
 Effectively managing the daily operations of the hotel.
 Making sure that guests have a good first and last impression of the hotel.
 Setting sales targets for staff and monitoring them to ensure that they are met.
 Recruiting staff, training them up and then monitoring their performance.
 Managing and setting room rates.
 In overall charge of a busy food and beverage operation.

2.  Engaging and motivating staff to do better.
 Constantly focusing on profitability and growth.
 Striving to create a relaxing and welcoming ambience for customers.
 Identifying other revenue stream opportunities.
 Organising conferences, wedding receptions and banquets.
 Overseeing the allocation of hotel bedrooms.
 Launching local publicity campaigns and attending networking events.
 Making sure presentation, recipes and services are consistent throughout the hotel.
 Demonstrating visible operational leadership and management to the hotel staff.
 Supervising the activities of the reception staff.
PROFESSIONAL EXPERIENCE
Competencies:
 Experience of looking after babies right through to young teenagers.
 Promoting a culture of continuous improvement throughout the hotel.
 Knowledge of health & safety regulations, food safety, licensing laws and cash handling.
 Having a solid understanding of all hotel functions.
 Ability to identify, understand and give priority to urgent issues.
 Familiar with financial reporting systems including cost control, stock management and
P&L.
 Planning ahead whilst at the same time organising short term activities.
Personal:
 Possessing a friendly personality and charisma to connect with a diverse clientele.
 Doing everything with the hotel customers in mind.
 Excellent presentation skills.
 Hospitality background.
 Adaptable and having a hands-on approach to running the hotel.
 Having a tenacious and ‘can do’ attitude.
 Spotting opportunities before others.
 Entrepreneurial mindset.
 Able to deal calmly with challenging situations.
 Self motivated and having a pro-active mindset.
KEY COMPETENCIES AND SKILLS
Financial acumen

3. Business management
People skills
Attention to detail
Commercially aware
Guest satisfaction
Influencing skills
Event management
Managing budgets
Self motivated
Cost control
Optimizing performance
Angsana Oasis Spa & Resort Bangalore
MANAGEMENT TRAINEE
MAY-2012 - OCTOBER-2012
Job Responsibilities
• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting,
training, assigning, scheduling, coaching, counseling, and disciplining employees;
communicating job expectations; planning, monitoring, appraising, and reviewing job
contributions; planning and reviewing compensation actions; enforcing policies and
procedures.
• Achieves restaurant operational objectives by contributing information and
recommendations to strategic plans and reviews; preparing and completing action plans;
implementing production, productivity, quality, and customer-service standards; resolving
problems; completing audits; identifying trends; determining system improvements;
implementing change.
• Meets restaurant financial objectives by forecasting requirements; preparing an annual
budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Plans menus by consulting with chefs; estimates food costs and profits; adjusts
menus.
• Controls costs by reviewing portion control and quantities of preparation; minimizing
waste; ensuring high quality of preparation.

4. • Avoids legal challenges by conforming to the regulations of the alcoholic beverage
commission.
• Maximizes bar profitability by ensuring portion control; monitoring accuracy of
charges.
• Publicizes the restaurant by designing and placing advertisements; inviting food
editors to review the restaurant; contacting local, regional, and national magazines with
feature ideas; encouraging local businesses to hold social events at the restaurant.
• Maintains safe, secure, and healthy environment by establishing, following, and
enforcing sanitation standards and procedures; complying with legal regulations; securing
revenues; developing and implementing disaster plans; maintaining security and sprinkler
systems; maintaining parking lot and walkways.
• Maintains ambiance by controlling lighting, background music, linen service,
glassware, dinnerware, and utensil quality and placement; monitoring food presentation
and service.
• Updates job knowledge by participating in educational opportunities; reading
professional publications; maintaining personal networks; participating in professional
organizations.
• Enhances department and organization reputation by accepting ownership for
accomplishing new and different requests; exploring opportunities to add value to job
accomplishments.
ACHIEVEMENTS:
1.Certificate of training program on high quality European olive oils health benefits and
adaptability to Indian cuisines.
2. Certificate of national level chef budding competition.
3. Certificate of wine appreciation.
PROFESSIONAL:

5. Bachelor of Science in Hospitality & Hotel Administration
[Institute of Hotel Management], [Bangalore]
Year of Completion: 2012
INTERNSHIP:
THE ZURI WHITEFIELD BANGALORE
(5 December 2010 to 3 April 2011).
EDUCATIONAL:
Higher Secondary School Certificate - 50%
Secondary School Certificate - 56%
PERSONAL PROFILE:
FATHER’S NAME: Mr. S.K.Gangwar
DATE OF BIRTH: 8th
August 1989
NATIONALITY: INDIAN.
WILLING TO RELOCATE: yes
LINGUISTIC ABILITY: English, Hindi
PERMANENT ADDRESS: A298, HIG, Avas Vikas, No.1,
Kalyanpur, Kanpur
Date : Yours truly
Place : (Manjeet Singh Gangwar)

6. Bachelor of Science in Hospitality & Hotel Administration
[Institute of Hotel Management], [Bangalore]
Year of Completion: 2012
INTERNSHIP:
THE ZURI WHITEFIELD BANGALORE
(5 December 2010 to 3 April 2011).
EDUCATIONAL:
Higher Secondary School Certificate - 50%
Secondary School Certificate - 56%
PERSONAL PROFILE:
FATHER’S NAME: Mr. S.K.Gangwar
DATE OF BIRTH: 8th
August 1989
NATIONALITY: INDIAN.
WILLING TO RELOCATE: yes
LINGUISTIC ABILITY: English, Hindi
PERMANENT ADDRESS: A298, HIG, Avas Vikas, No.1,
Kalyanpur, Kanpur
Date : Yours truly
Place : (Manjeet Singh Gangwar)