This document contains a cover letter and resume for Yogesh S. Sapkal seeking a position in food and beverage operations. It summarizes his skills and over 12 years of experience in food and beverage roles, including his current role as a Maître d' for Carnival UK/P&O cruises for the past 17 years. It also outlines his qualifications which include a hotel and catering management degree from IITC in India and diplomas in information technology and sociology.

1. Yogesh .S. Sapkal
R6, Flat num-1, Sapta ratna CHS
Sundarnager,S.V.Road,Malad(W)
Mumbai-64, INDIA.
Contact num;+919619227623/+919820582287
Email;ysapkal@yahoo.com
OBJECTIVE:
Seeking the Position of Food and Beverage oprations
Top notch Hotel Executive with great experience in daily operations of Hotel’s Food and
beverage department.
SKILLS
 Currently working in United Kingdom from last Ten years
 Over 12years of experience.
 Expert at handling global clients.
 Expert at organizing and managing large No of F&B event.
 Worked with world class Michelin star chef Marco pierre white and Gary Rhodes
 Thorough knowledge of Food and beverage Department.
 Excellent Guest relations skills especially in resolving Guest concerns.
 Excellent communication skills.
 Positive, energetic, upbeat approach to employee relations and guest complaints.
 Excellent computer skills.
 Great ability to promote good employee communication through feedback, oral and
written communication.
 Guest satisfaction. And enhance Guest experience.
 Food Cost and Menu Development.
 Micros.
 Participate in social activities with team members to get better output for
organization.
 Believe in sharing and caring.
 Positive and Modern approach towards the work.
 Hotel and Restaurant preopening.
 Organization Development.
 Performance management.
WORK EXPEREINCE
May-2005-Present Carnival UK / P&O cruises.

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Designation: Maître d`
Responsibilities;
 Anticipating guests need as far as food and beverage concern.
 Taking care of work area and team members.
 Reporting operation result to F & B manager after every session of meal on daily
basis.
 Guide the team and update them with proper training according to company standard.
 Maintaining Food Safety and Hygiene logs.
 Maintaining ILOs on daily basis.
 Micros.
 Going extra mile for Guests and the team members.
 Daily Briefing and debriefing with the team members to ensure smooth operation.
 Anticipating special request of the Guests.
 Every day Meeting with F&B manager.


June 2003 to March 2005 Renaissance Mumbai Hotel and Convention Centre
Designation: Executive
Responsibilities:
• Responsible for all household staff and for effective liaison with all
colleagues
• Deputized in Management’s absence
• Lead by example and directed juniors in all situations as required.
• Ability to prepare and maintain accurate reports and/or accounts.
• Guiding and assisting junior staff.
• Micros
• Menu testing.
• Guest satisfaction.
May 1998 to Nov 2000 CITY INN-A Taj Business Hotel
Designation: Trainee Captain in F&B Department
Responsibilities:

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• Learn the Basics of Food and Beverage services
• Gained Knowledge with Practice and Experience on the Job.
QUALIFICATIONS / EDUCATION:
• Completed Hotel and Catering Management from IITC (Baramati) INDIA
in Oct 1999.
• Completed Diploma In Information Technology From VIIT C-DAC in
2000
• Graduated in Sociology From Shivaji University in April 2000
(Maharashtra),INDIA
PERSONAL DETAILS:
Date of Birth: 23rd
March 1979
Marital status: single