Ashutosh is a restaurant and catering manager based in Delhi, India with over 9 years of experience in hospitality. He has held roles such as assistant manager, team leader, and restaurant manager at various establishments in Delhi. Ashutosh has expertise in guest service, quality compliance, and operational management. He is competent in building business relations with guests, cost control, and motivating employees. Currently, Ashutosh works as the restaurant and catering manager at a Bangkok restaurant.

1. Ashutosh
#9971032087
talktoashuatwork@gmail.com
House.No.-1272 ; C-1 Block Khajoori Khas P.O. Gokul Puri
Delhi-110094
Restaurant & Catering Manager at Bangkok
A competentProfessional with almost9years (since Nov.2005) of experience in---
Guestservice
Quality Compliance inhospitalityindustry
Operational Management
 Started career from The “Taj Mahal” Hotel New Delhi as “Apprentice Steward”
 Proficient in providing best services to Guest by Listening and analyzing there issue and
giving Solution.
 Believe in continuous innovation & be consistent while performing duties.
 Adept in implementing various procedures, service standards, operational policies, &
control measures to reduce running costs of the unit.
 Expertise in building & maintaining healthy business relations with Guests while
providing them services of High standards.
 Ability to work in Multicultural environment.

2. DEPUTY RESTAURANTMANAGER –Dec.2014 - Feb.2015
Uzuri Deck & Dining
M-Block Market ; G.K. Part-2 ; New Delhi-110048
#011-416623623-25
RESTAURANTMANAGER –April 2014 - September 2014
Chez Nini
79-80; Meherchand Market; LodhiColony; Lodhi Road ; New Delhi –110003
#011-49050665; 01149050666
A fully committed, capable and confident Manager who possesses the required vision, ability, drive and
Enthusiasm needed for successful retail management.
A highly Organized and consistent individual who can quickly Comprehend complex managerial scenarios.
Food & Beverage Operations:-
 Updating work colleagues on -
Business performance (DSR/WSR/MTD/YTD)
New initiatives and related issues (Brunches/TDH/Chef’s Tables/Happy Hours/Café-Gourmand/Weekly
& Daily Specials & more..)
 Providing focus and direction to subordinates by –
Motivation/Analysis/KRA
 Decision making and problem solving
On Guests Complaints
On staff issues (Absents/Misbehavior/Food/Uniforms/Rewards /Penalty)
& more with in the work place.
 Work scheduling that improves employee performance and reduces absenteeism (Weekly staff-Roster
planning with daily consideration for next shift)
 Cost control, budget and financial management.
 Motivating employees to do better.
 Accuracy and attention to detail.
 Ability to work as part of a team.
 Sales, marketing and merchandising.
 Ensuring high levels of Guest’s satisfaction.
 Superb oral and written communication skills.
 Flexible, open to ideas and willing to learn.
 Extensive commercial awareness.
 Communication, coordination and analysis skills.
 People management.

3. ASSISTANTMANAGER –Sept.2013toMarch2014
 Responsible for the tasks delegated by the Manager of the workplace and ensuring it’s smooth running
and operation in the absence of the manager. Management position that is assists in the daily
operations in Restaurants/Bars and Room Service. Position assists with menu planning
 Maintains sanitation standards
 Assists servers and hosts on the floor during peak meal periods
 Supervises Restaurants/Bars and Room Service Departments, where applicable.
 Responsibilities include ensuring guest and employee satisfaction while maintaining the operating
budget.
 Accountable to ensure standards and legal obligations are followed. Handles employee questions and
concerns.
 Monitors employees to ensure performance expectations are met.
 Provides feedback to employees based on observation of service behaviors.
 Assists in supervising daily shift operations.
 Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant
Manager.
 Participates in department meetings by communicating a clear and consistent message regarding the
departmental goals to produce desired results.
 Ensures all employees have proper supplies, equipment and uniforms.
 Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.
 Assists in ensuring compliance with all restaurant policies, standards and procedures.
 Monitors alcohol beverage service in compliance with local laws.
 Assists in achieving or exceeding budgeted goals.
 Performs all duties of restaurant employees and related departments as necessary.
 Opens and closes restaurant shifts.
 Interacts with guests to obtain feedback on product quality and service levels.
 Supervises staffing levels to ensure that guest service, operational needs and financial objectives are
met.
 Encourages employees to provide excellent customer service within guidelines.
 Handles guest problems and complaints, seeking assistance from supervisor as necessary.
 Strives to improve service performance.
 Sets a positive example for guest relations.
 Assists in the review of comment cards and guest satisfaction results with employees.
 Uses all available on the job training tools for employees.
 Supervises on-going training initiatives.
 Providing support to the manager in the planning and executing of all complex activities and tasks.
 Doing this by highlighting the impact, risks and consequences of any managerial decisions.
 Communicates performance expectations in accordance with job descriptions for each position.
 Responsible for building goodwill & loyalty from Guests.
 Auditing the work environment to ensure compliance with Health & Safety standards.
 Coming up with possible alternatives and different perspectives to business problems.
 Creating a constructive environment and organizing brainstorming sessions where Ideas can be
generated from all involved stakeholders.
 Fully accountable for increasing sales,ensuring efficiency and for maintaining the highest retail
standards also involved in setting priorities and deciding on which important and urgent tasks need
to be done immediately and which ones can wait.

4. TEAM LEADER
Chez Nini
Jul 2012 – August 2013
 Performed as the registeredkey holder for the Guest handling
 Responsible for the premises security and for opening the building in the morning and closing it at
night.
 In charge of handling all customer complaints diplomatically and ensuring they are resolved
amicably.
 Also involved in serving Guests, recruiting staff and promoting their continuous training and
development.
 Created a constructive yet relaxed working environment where operational development & team
efficiency is the number one priority.
 Possessing extensive knowledge of branded products, services & merchandise & working hard to
ensure that service to Guests is consistently with high standards.
 Handled cash & credit card transaction during & after operations.
 Handled the daily logs for Temperature Thermometer, fridges and Deep fridges.
 Responsible to making daily requisition and Store Inventory.
 Day end closing & deposit of cash.
 Maintaining the log book.
 Responsible for various reports (e.g.-sales Summary, void K.O.T., void bills, discounted Bills.
 Adjustment & settlement of cash & credit card.
 Responsible for LIQUOR inventory, wine costing and ordering.
 Making item sale report (daily, weekly, monthly, yearly), snag-list, asset inventory, C.C.G. report,
menu engineering and menu specifications.
 Responsible for making icons for different through (POS) master. Worked on TOUCHE ; C-SAT ;
SHAWMANS ; SPARKTECH ; MICROS & INFOGENESIS.
 Responsible for training and development of new colleagues of the restaurant.
CARRER CONTOUR:-
 Worked with Uzuri Deck & Dining
(European Restaurant Located in M Block MKT. of G.K.Part-2 New Delhi-48) as Deputy Restaurant
Manager
15th Dec.2014 - 28th Feb.2015 (2 & half months)
 Worked with Chez Nini
(A French Brasserie Located at Meherchand MKT. Lodhi Road New Delhi ) as Restaurant Manager
April.2014 - Sept.2014 (6 months )
 Worked with Chez Nini
As Assistant Restaurant Manager
Dec.2013 - March 2014 (4 months )
 Worked with Chez Nini
As Food & Beverage Supervisor
July.2012 - Nov.2013 (1 year & 5 months )

5.  Worked with SPECTRA
At THE LEELA KEMPINSKI HOTEL & RESIDENCES GURGAON DELHI (N.C.R.) as Senior Team Member
May.2010 - June.2012 (2 years & 2 months)
 Worked with Pre-Opening Team
Hilton Garden Inn Saket New Delhi
As F & B agent
July 2009 - April 2010 (10 months )
 Worked with Pre Opening Team of Rockman’s Beer Island Ambience Mall, GURGAON
As F & B associate
Jan 2009 to June 2009 (6 months )
 Worked with Taj Mahal Hotel Mansigh Road New Delhi
Department – In Room Dining
As an Apprentice
Nov.2005 – Dec.2008 ( 3 years & 2 months )
PERSONAL DOSSIER:-
 Done two years apprenticeship in Food & Beverage service from Taj Mahal Hotel New Delhi.
 Done graduation from Delhi University.
 Passed senior secondary from C.B.S.E. Delhi.
 MARRIED ( one daughter 12 years & one son 3 years old)
 36 years old (12.01.1978)
 S/O Late Shri R.K.Sharma.
 House.No.-1272 ; Street No.-25 ; C-1 Block ; Khajoori Khas Delhi-110094
Ashutosh