Hospitality Operations Management Specialist | Turnaround & Revamp Expert | Hotel & Restaurant Chain Business Management

1. SANDEEPJAISWAL
Curriculum Vitae
SENIOR HOTEL MANAGEMENT PROFESSIONAL
Email:
sandeep74jaiswal@gmail.com
Contact Number:
+971 50 9712585
LinkedIn:
Skype:
sandeep.jaiswal124
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2. SANDEEP JAISWAL
Mob: +971 50 9712585 | E-Mail: sandeep74jaiswal@gmail.com
Address: Fortune Royal, Fujairah, UNITED ARAB EMIRATES
Strong credentials in Delivering Optimal Results & Business Value in High-growth hospitality environments across GCC
OVER 17 YEARS OF RICH & VERSATILE HOTEL MANAGEMENT EXPERIENCE
Snapshot: Proactive, strategic thinker and result - oriented top management hospitality industry professional, backed
by17+ years of insightful experience on Hotel Operations and General Management; Multi-skilled financial strategist with
demonstrated expertise in spearheading overall Hotel operations, involving determining financial objectives, strategizing
& developing hotel operational systems and procedures to augment growth and development for the organization.
Targeting challenging and senior managerial assignments with a well-established and globally reputed organization,
bringing the following transferable strengths:
Operations Management
Cost & Overhead controls
Change Management
Inventory Planning & Control
Menu Engineering
F&B Management
Budgeting
Guest Relations Management
Sales & Mktg. Promotions
Pre-Opening
Hotel Management
Leadership Management
E X E C U T I V E S U M M A R Y
Hotel Management specialist with an extensive background in hospitality operations roles with a distinguished record
and success in running end to end Hotel, Restaurant and F&B Operations through business reengineering. Hands on
experience in achieving targets in all areas of hospitality, including implementing and maintaining the highest
standards of hotel service, operations management and strategy architect.
Excellent eye for details with strong abilities in turnaround strategies, Hotel revamps to improve the appearance of
the property as well as establish relevant actions that meet guest's expectations and world class hospitality
standards. Self-motivated with a positive approach and the ability to lead and mentor employees through behavioural
training programs delivering effective business results.
Operations expert with record of managing both hotels and chain of restaurants by developing procedures, service
standards and operational policies, planning & implementing effective control measures to reduce running costs of
the business. Superb commercial acumen and more than able to grow revenues and maximize the financial
performance of any hotel and multiple restaurants.
An enterprising leader possessing a global mind-set and established abilities in relating to cross functional teams of
professionals across all hierarchical levels in organization and optimizing teams dynamics, uniting diverse agendas to
a common goal, and harnessing strategic and operational drivers to deliver results.
P R O F E S S I O N A L E X P E R I E N C E
Dec 2014: Fortune Royal Hotel, Fujairah, UAE as GENERAL MANAGER
Dec 2012 – Oct 2014: Ramee Guestline Hotel, Muscat, Oman as GENERAL MANAGER
Mar 2012 – Nov 2012: Yum Restaurants International, Gurgaon, India as OPERATIONS SERVICES MANAGER
D O M A I N S K I L L S
Designing, developing and implementing strategy to exceed revenue budgets and brand loyalty. Managing the
overall infrastructure as well as stabilizing departments and improving guest satisfaction for profitable operations.
Steer budgetary requirements and develop cost module to ensure effective utilization of funds in running the
operations. Ensuring quick response to guest complaints for service recovery.

3. Recognized for ability to turn around underperforming operations, identify deficiencies and opportunities, and
develop and innovative cost-effective solutions for reducing expenses, enhancing competitiveness, and increasing
revenues.
Defining service standards and guidelines that serve as benchmark for excellent service delivery thereby contributing
towards ameliorated service revenue generation.
Monitoring expenditure strictly in operations, budgeting for consumables & manpower. Ensuring the compliance of
all statutory safety norms involving guest & staff safety including food safety and hygiene standards.
Strategizing policies & procedures in the operating systems and training and motivating the front line staff to deliver
100% guest satisfaction. Reviewing & interpreting the market trends/ client feedback to attune business strategies.
Planning & implementation of strategies, development and expansion of outlets based on current market trends.
Sustaining profitable operations with focus on budgeting & costing.
Coordinating with activities of Subordinate Executive Chef, F & B Managers, Front Office Manager, Sales & Marketing
Manager, Chief Maintenance Officer, Chief Accountant & Housekeeping.
Preparing and monitoring of food & beverage budgets and appropriate documentation for costs and inventory
control for timely indenting of supplies.
Ensure prompt inventory planning for raw materials & spares, based on business requirements, utilization forecasts.
Handling procurement of necessary equipment for banquet facility and of food items for the F&B department
Overseeing complete kitchen operations and monitoring the food production. Ensuring compliance with pre-set
quality & hygiene standards as well as aesthetic presentation of food and beverages.
Engage in menu planning for an expansive repertoire of menus, along with portion standardization and supervision of
food preparation.
Maintaining quality and consistency of food for enhancing satisfaction amongst customers. Coordinating with
operating staff for upkeep of kitchen equipment in perfect working order.
Responsible for overseeing and coordinating with guests to resolve their concerns. Implementing promotional
strategies to increase guest footfall & achieve maximum customer satisfaction.
Anticipating needs of the most discerning customer/guest and providing customized services. Ensuring customer
satisfaction by achieving delivery of service quality norms.
Reviewing the guest feedback data collected to attune the business strategies as per the guest requirements &
expectations.
Imparting in-house training on Service Excellence & Teamwork to provide support to the service staff. Handling
operational functions like pre-shifts staff briefings, creating the duty roster, shift management.
Organizing & conducting practical and theoretical training programs, to enhance skills and motivational levels.
Providing training to a Kitchen brigade of Chefs, assessing competencies and suggesting refresher trainings.
P R E V I O U S E M P L O Y M E N T S
Jul 2011 – Feb 2012: Park Plaza by Carlson (A Sarovar Hotel) Agra, India as GENERAL MANAGER
Jul 2010 – Jun 2011: Ramee Guestline Hotel, Qurum, Muscat Oman as ASST. GENERAL MANAGER
Jun 2008 – July 2010: Berco’s Chinese & Thai Restaurant, New Delhi, India as GENERAL MANAGER OPERATIONS
Feb 2008 – May 2010: Mom’s Hand (Indian cuisine Restaurant based Home Delivery) as ENTREPRENEUR
May 2006 – Feb 2008: Select Service Partners Manchester (UK), Lancaster Brasserie as UNIT MANAGER
Sept 2004 – March 2006: Pizza Hut India – as RESTAURANT GENERAL MANAGER
Apr 2003 – Aug 2004: Pizza Corner (Global Franchise Architects) as ASSISTANT STORE MANAGER
Jul 2000 – Mar 2003: Taj Group Hotels & Palaces as SENIOR CATERING ASSISTANT
May 1998 – Jun 2000: ITC Kakatiya Sheraton, India as CAPTAIN

4. C A R E E R H I G H L I G H T S
At Fortune Royal
Outstanding effort in iintroducing various promotions across all food & beverage outlets driving the sales growth of
20%.
Played a stellar role in the development and implementation of various control measures, to monitor expenses and
save costs on daily basis.
Instrumental in reducing food cost to 30% from 39% and achieving significant savings for the hotel.
Increased the club sale by 60% by introducing various promotions theme nights and interactional activity for
customers using the band.
Distinguished efforts in introducing a new beverage category which resulted in increased sale of 7000$ per month.
Increased Room sales by 20% through direct sales calls & reactivating old business.
Developed and Introduced Occupancy forecast calculator which became an effective tool to forecast business and to
take necessary action to increase the same or be prepared for the rush.
Developed and introduced daily expense tracker to keep an eye on the expenses on daily basis which reduced the
petty cash expense by 10%.
Started “ENCON” Energy consumption movement in the hotel to control wastage of electricity & water which
reduced the utility bills by 5% YTD.
At Ramee
Successfully increased the sales of Rock Bottom Café (Euro American Restaurant & a Night Club) by 25% by
introducing theme parties & food festivals on monthly & weekly basis.
Drastically brought changes to augment food & beverage sales by 15% YTD.
Devised innovative methods to bring in marked reduction in Food Cost from 36% to 31%.
Outstanding role in steering Rock Bottom to number one position amongst all the clubs in Oman during my 2 years
tenure in the company for both dine in experience and entertainment.
Solicited business from shipping companies and Ministry of Tourism, Oman leading to Increase in overall room sales
by 5%.
Rock Bottomconsistently nominatedfor best restaurant in Oman in Pub Food category and secured Runner are up
position back to back for 2 years 2013 & 2014.
Attained successfully a budget of 5 million $ per years in food & beverages for two years during my tenure.
Revamped Indian Restaurant ‘Mirchi’ by promoting it as a ‘family dining experience’ restaurant thus leading to
increased turnover.
Helped position the Indian Restaurant ‘Mirchi’ as one of the better Indian family dining restaurants in the city.
Successfully strategized and increased the sale of ‘Kerenadu’, a South Indian restaurant by 100% by reorganizing and
repositioning the restaurant.
Introduced a new food category in the menu for ‘Kerenadu’, that helped to eventually position it as one of the best
South Indian restaurants in Muscat.
At Yum Restaurants
Planned, developed and successfully rolledout Rider safety program on PAN India basis for Pizza Hut Delivery.
Achieved ensured 95 % drop in accidents during Home Delivery after execution of Rider Safety Program PAN India.
Customer Complaints Resolution reached from 85% - 100 % on PAN India basis across system during my tenure.
Under 25 Min Home Delivery % increased 70% to 85% at PAN India by identifying gapsand fixing the gaps by setting up
defined process for the team and executing the same at store level.
Developed & Rolled Out Area Coach Success Routine – Indian Subcontinent Specific – PAN India.

5. At Berco’s Chinese & Thai Casual dining restaurant
Managing day to day operations of 14 high volume casual dining restaurants with daily turnover of $ 25K.
Responsible with full P&L accountability, for 14 successful branches.
Planned and executed food promotion across 14 restaurants.
Managing across a wide geographical area across 3 states.
Standardized Home Delivery business by introducing innovative packaging.
Promoted home delivery business and it increased from 30% 50% of total sales of the restaurant.
Introduced delivery service challenge to deliver food within 45 min of ordering.
Maintained a food cost of 30% average for 2 consecutive years.
Increase the sales of the store by increasing awareness of the product.
Responsible for conducting assessment of restaurants on regular basis & giving feedback.
Working closely with Area Managers & restaurant mangers and guide them towards achieving financial targets.
Handle the tasks of developing team to deliver sales & profit targets, drive employee motivation and customer
delight.
A C A D E M I C S
3 Years Diploma in Hotel Management, International Institute of Advance Studies, Kolkata – India, 1998
T R A I N I N G S
Train the trainer work shop – Taj Group of Hotels – 2001
Achieving Break through Results (ABR) – Yum Restaurant India – 2012
Taking People with You (TPWY) – Yum Restaurant India – 2012
P E R S O N A L D O S S I E R
Date of Birth: 23rd
November 1974 | Languages Known: English , Hindi , Bengali, Urdu | Nationality: Indian
R E F E R E N C E S
1) Mr. Kabir Advani – Managing Director Berco’s Restaurant Pvt. Ltd. Ph: +919810074988 | Email: kabir@bercos.net
2) Mr. Nipun Vig – Regional Director Sarovar Hotels Pvt. Ltd. Ph: +919818300009 | Email: nipun@sarovarhotels.com
3) Mr. Praveen Shetty - Group General Manager Ramee Group of Hotels & Resorts Oman Ph: +96899101806 | Email:
dreamgm@rameehotels.com
4) Mr. Vivek George - Operations Director Yum Restaurants Ph: +919811945404 | Email: vivek.george@yum.com