This document contains a summary of an individual's professional experience and qualifications. It outlines over 10 years of experience in hotel and restaurant operations management. Responsibilities have included inventory control, staff management, financial reporting, customer satisfaction, and new business development. The individual's career has involved roles such as Assistant Restaurant Manager and Assistant Manager for various brands in Dubai and India. They hold a Bachelor's degree in Business and Hospitality Management.

1. Mobile: +971568063671~ E-Mail: sangramdaj@gmail.com
Right now I am looking to develop and progress my career with an
ambitious,
Award winning Brand Organization which is looking to recruit talented
professionals.
PROFESSIONAL SYNOPSIS
 A dynamic professional with 10 years’ experience in Hotel & Restaurant Operations,
Customer relationship Management and people Management in Hospitality Industry.
 Sound business skills and acumen in the areas of product display, management of new start-
up ventures, product launch, pricing controls and delivery of quality service & all vital
ingredients towards effective practices.
 Adapt at ensuring optimum inventory levels to achieve maximum cost savings without
hampering the distribution process.
 Capability in studying the latest market trends to help in supporting the commercial sell-in of
new products.
 Effective communicator with excellent interpersonal and problem solving abilities; having
expertise in leading workforce towards accomplishing business and corporate goals.
 I possess an analytical and expedient approach to problem solving which
always results in a win/win resolution for all parties’ have the self-assurance
that enables goals to be achieved, and is constantly looking to introduce new
Products and services that will meet the needs of tomorrow.
 Presently serving 800 degrees and responsible for keeping the operation of the
establishments efficient and profitable.

2. CAREER CONTOUR
Eaters LLC
Brand Name: 800 degrees
Designation: Assistant Restaurant manager SINCE AUG 2015
Role and responsibility
 Control all sops, control damages and wastages.
 Maintaining the par stock level to maintain food cost.
 Conducted staff meeting at periodic intervals and ensure motivation of the team.
 Proper scheduling of food ordering and beverage ordering.
 Work on pixel point software to maintain inventory up to 100% efficient.
 Work on action plan given by store manager.
 Conduct manager meeting for the P&L account.
 Reports: - Petty cash repots, transfer in & out reports, wastage reports, consumption report, and
employee attendance reports. stock reports and daily sale report , P&L reports, petty cash and
empress amount reports.
 Building brand focus, reviewing and interpreting market response to facilitate product promotion
including complete merchandising activities.
 Interfacing with clients for taking feedback ascertaining maximum customer satisfaction.
 Imparted training to staff on how to handle difficult and complicated sales; overseeing the
allocation of tasks to employees.
Green Park Hotel Ltd. Since February 2015 to July 2015
Brand Name: “AVASA
Designation: F&B Executive
Role and responsibility
Supervise overall operation for an assigned Restaurant name Sky Bar & Terrace job responsibility
for directing all employee & functions of the property in accordance with the polices and practice of
the company. Responsibilities to develop and implementation of SOPs & Company strategies to
smothered Operation & controlling staff moral taking Briefing likewise and meeting all Guest taking
feedback to reach Guest satisfaction & socialize with all Guest to share Company benefits &
promotions.

3.  Using hotel resources to maximize guests’ satisfaction & optimize revenues.
 Developing and implementing staff training programs.
 Ensuring the accurate and timely submission of payroll data to the corporate office.
 Continuously developing the hotels brand.
 Attending tourism trade fairs and exhibitions.
 Undertake Private party as in Cocktail, Corporate, Birthday, etc…
SAVY Hospitality LLC. Since March 2013 to November 2015
Brand Name: Tamarind And Burger Gourmet
Designation: Assistant Manager
Role and responsibility
Responsibilities development and implementation of regional strategies for meeting goal in areas of
revenue generation. Marketing performance, Guest satisfaction scores, Associate opinion scores
and net operating income.
Opened two high end Restaurant venture of Life style Group in Doha, State of QATAR. Supervise
overall operation for an assigned group of Restaurant responsiblefor directing all employee
functions of the property in accordance with the polices and practice of the company.
Key functions
Guest satisfaction, Staff satisfaction, Menu engineering,
Daily wastage track Manger report, Weekly meeting,
Staff motivation, Staff training Guest relation,
Weekly staff schedule, daily Briefing, Staff suggestion
Personal selling, Defining, customer needs, Promotions
F&B control AMC (Annual maintenance contract)
Monthly P&L report,
Company-Sewara Hospitality & Development Since February 2008 to February 2013
Brand-Lodi-the Garden restaurant (New Delhi)
Designation: Senior Captain

4. Role and responsibility
 Overseeing & managing marketing and sales operations for achieving increasedgrowth &
higher revenue generation.
 Staff Welfare:- Promoting and motivating staff and schedule timely training.
 Briefing: - Daily meeting with staff members to solve logistics issues if any and make sure the
company standards to be followed.
 Inventory Control:-Check daily Inventory for merchandizing, suppliers wise GRN etc.
 Mystery cash and stock audit.
 Reports: - Petty cash repots, transfer in & out reports, wastage reports, consumption report,
and employee attendance reports. Stock reports and daily sale report, reports, petty cash and
empress amount reports.
 Interfacing with clients for taking feedback ascertainingmaximum customer satisfaction.
 Making Menu costing matching up wines from Old world new world with its Grape varietal.
 Motivate staff to be energetic on operation & generate more revenue.
 Handling guest complaint & resolved with hospitality skill.
 Taken corrective actions if necessary to ensure standards are maintained.
 Taking Briefing regularly to brush up the staff knowledge & discussed.
 Take staff training to improve better hospitality to satisfy Costumers needs
Up sale beverages.
BJN Hospitality PVT Ltd since April 2007 to February 2008.
Brand Name: - Indijoe
Designation-F&B associate & Bar tender
Highlights:
 As a good Waiter I was attentive & energetic to serve Customer making PR up selling
Suggestive selling recommending specials.

5.  Receivecustomerspleasantly; attend customers to theirtables andinformingcustomers of daily
specials.
 Presentingmenus to patronsandansweringquestions, making recommendationsuponrequest
and communicateordersto kitchenstaffand ensureorder is filledcorrectly.
 Checkingwithcustomersto ensurethatthey areenjoyingtheirmeals and takeaction to correct
any problems.
 My role F&B service as a server I always maintain company SOPS
 Also knew how to work in BAR have knowledge of making Cocktail & doing daily inventory
& Consumption report sent to Manager.
 It's a challenge for me to work achieving target fulfill the responsibilities.
 It was my first experience working in Multi Cuisine I learned about Mexican,
European, Continental Sizzlers, Indian, Chinese, Vietnamese.
 Pass the negative positive comments of Guest to the Supervisor on operation.
 Make special drinks according to Guest choice.
TAJ Hotel group & Resort PVT Ltd Since April 2005 to February 2008.
Brand Name: - Taj Banjara
Designation-F&B associate
Highlight
 Banquet service, Banquet set up.
 Learned about different service.
 Different types of set up.
 Learned about the different cuisines.
 Different department and different service.
 What is Guest and value of Guest satisfaction?
 I have been a very good assistance in operation & worked with the full of
stamina as i chosen to be on the top of the Hospitality industry.
 Learned about Etiquettes, hygine.honesty.grooming.

6. ACADEMIA
 I Completed My 3years Degree in Business & Hospitality management from ISBM New Delhi in
March 2012.
(Customer service/Accounting/Inter personal skills/Hospitality management)
 I have completed my BACHLOR OF ARTS IN English Honors in the year of 2006
From SVMSV College Kendrapora, Odisha.
(English, Food & Nutrition, Economics, Logics)
 I have completed my 2 years Intermediate in 2003 April
From SVMSV College Kendrapora, Odisha.
(Sociology/History/Mil/Logic/English/Political science)
 I have completed my higher secondary in 2001 from B.P High school.
(Mil/English/History/Geography/Mathmetic/Geometry/Hindi/Science/Political science)
IT FORTE
Proficient in MS-Excel Word and PowerPoint.
ACTIEVEMENTS
 Joined as a Trainee Supervisor and promoted to Assistant manager within 8 months.
 Guest Relation, Corporate Hospitality, Human Resources, Guest Experience, Sales &
Marketing.
 Completed Bar Tender & mixology Certification.
 Awarded as Star of the month.
.
PERSONAL DOSSIER
Date of Birth : 14th november1986
Linguistic Proficiency : Hindi, English, & Odiya and Bengali
Permanent Address : Dubai , Bur-dubai 101
Marital Status : Single
Nationality : Indian
Passport Status : H6073693
Visa Status: : Employee visa