Mahender Rawat has over 15 years of experience in banquet and food & beverage management at luxury hotels in New Delhi. He is currently the Banquet Manager at Vivanta by Taj Surajkund, where he leads a team of 30 staff and is responsible for the daily operations and strategy of the 22,000 square foot banquet facility. Previously, he held roles as Assistant Banquet Manager at The Claridges Surajkund and Food & Beverage Supervisor at Shangri-La Hotel, New Delhi. He has a diploma in hotel management and is proficient in Microsoft Office, hotel operating systems, and seeks to continue growing in the hospitality industry.

1. [ [ [ [ [ [ [
M AHE N DE R R AW AT
Address ▪ D-1/11 Shiv Durga Vihar,
Near St. Columbus School, Faridabad
Telephone ▪ 09810446956 (Cellular Phone)
Email ▪ mann_rawat22@yahoo.co.in
Nationality ▪ Indian
CAREER OBJECTIVE
Grow both professionally and personally within truly great hospitality institutions and return to the
industry through my integrity, hard work and sincere dedication to succeed.
CAREER SUMMARY
My experiencesof havingworkedwithleadinghotel companies and their quality assurance partners have
developed me into a Lifestyle Oriented Hotelier. I have a clear understanding of the expectations of the
mostdiscerningof travelerswithin both the Luxury Resort and Hotel market. I have been exposed to and
am very successful at change management and team building of properties taking the leap from good to
great.
PROFESSIONAL EXPERIENCE
Vivanta by Taj, Surajkund, Delhi, NCR
A Five Star Deluxe Urban Resort
Banquet Manager (Reporting to the Food and Beverage Manager)
August 2013 – Till Date
 Leading a Food and Beverage Service team of a thirty men.
 Responsible for the day to day operations of the Banquet Operation (22000 Squre Feet)
 Developingconcepts,menus,themeanddesignsetupforour Banquet and implementing the
strategies for success in terms of finances and prestige.
 Involved in setting process and procedures and standards
 Training the new team members and motivating the existing ones.
 Planed promotions for the year.
 Maintained Guest scores above 90% throughout the year
The Claridges Surajkund, Delhi, NCR
A Five Star Deluxe Urban Resort
Assistant Banquet Manager (Reporting to the Food and Beverage Manager)
June 2009 – July 2013
 Leading a Food and Beverage Service team of a thirty men.
 Responsible for the day to day operations of the Banquet Operation (22000 Squre Feet)
 Developingconcepts,menus,theme and design setup for our Banquet and implementing
the strategies for success in terms of finances and prestige.
 Involved in setting process and procedures and standards
 Training the new team members and motivating the existing ones.
 Planed promotions for the year.
 Maintained Guest scores above 90% throughout the year

2. Shangri-La Hotel, New Delhi
A Five Star Deluxe City Hotel
Food & Beverage Supervisor (Reporting to the Outlet Manager)
August 2005 – April 2009
 Lead a Food and Beverage Service team of a twenty men and women.
 Responsible for the day to day operations of the Outlet upon the absence of Outlet
Manager
 Worked in Banquets (6464 Square Feet) and In room Dining (320 Rooms)
 Responsibility lies to maintain a 95% above score in all mystery audits.
 Conductedtrainingevery month to enhance the knowledge and the skill set for the staff.
 Organized and monitored training for the Banquet and In room Dining.
Taj Palace Hotel, New Delhi
A Five Star Luxury Hotel
Food & Beverage Assistant (Reporting to the Outlet Manager)
June 2004 – July 2005
 Pre-opening Team member of Butler Service (105 Suites and 36 Cover Restaurant).
 Worked in Banquet operation (Biggest Banquet Operation in Delhi).
 Responsible for handling guest and area of responsibility.
 Handled the Bar (Banquet) and kept the beverage cost under control
The Lalit, New Delhi
A Five Star Deluxe City Hotel
Food & Beverage Assistant (Reporting to the Restaurant Manager)
December 2002 – June 2004
 Worked in Banquet Operation (
 Worked in Baluchi Restaurant (100 Cover Restaurant North-West Frontier Cuisine)
Park Royal, EROS, New Delhi
A Five Star Deluxe City Hotel
Vocational Trainee (Three Months)
Mid 2001
The Oberoi, New Delhi
A Five Star Deluxe Hotel
Industrial Trainee (Six Months)
Mid 2000
EDUCATION
IHM Meerut August 1999 - May 2002 MeerutCantt.,India
Diploma in Hotel Management
 Diploma with an overall Soaring Grade
Graduation
 B.A (Pass) from Delhi University
 Intermediate from KV Tughlkabad
LANGUAGES
 Fluent English.
 Elementary French.
 A range of languages and dialects from the Indian Subcontinent.

3. SKILLS, ACHIEVEMENTS, INTERESTS & ACTIVITIES
Computer Knowledge
 Proficient in Microsoft Windows and Office.
 Proficient in Internet and Email Applications.
 Fairly Proficient in Hospitality products including Fidelio, Micros and Opera
Achievements
 Awarded Star of the Year (2010-2011) at The Claridges, Surajkund.
 Awarded Star of the Month many times at The Claridges, Surajkund.
 Played Cricket on National Level in K.V.S meet
 Played Cricket on Regional Level in K.V.S meet
 Played Inter Hotel Cricket Tournament for The Claridges, Surajkund, NCR
(2009,2010,2011,2012)
 Played Inter Hotel Cricket Tournament for Shangri-La Hotel (2007,2008)
 Member of Winning Team of Inter Hotel Cricket Tournament Taj Palace Hotel,
New Delhi (2005)
 FAMILY BACKGROUND
Father’s Name : Mr. R.S Rawat (Retired from Indian Air Force)
Date of Birth : 22nd
September
Maritual Status : Married
Hobbies : Cricket & Listening to Music
Passport No. : B5074907
REFERENCE
Mr. Ravi Singh, Food & Beverage Manager, Radisson Blu Plaza, Hydrabad. 09958595898
Mr. Manish Kumar, Food & Beverage Manager, Vivanta by Taj Ambassdor, New Delhi. 9650833211
Mr. Rikhe Claudius,Asst.Food & Beverage Manager, Vivanta by Taj, Surajkund, Faridabad. 9643005159
Mr. Vivek Tyagi, Asst. Food & Beverage Manager, Shangri-La Hotel, New Delhi. 9810733913
Mr. Shailendra Deo, Banquet Manager, Shangri-La Hotel, New Delhi. 9891834914
Name: Mahender Rawat Signature
Place: New Delhi