This document provides a summary of Saroj Kumar Panda's professional experience and qualifications. Panda has over 9 years of experience in hospitality management, including roles as Assistant Restaurant Manager and Restaurant Manager. He has strong skills in operations management, food and beverage, customer service, and team leadership. Panda holds a degree in Hospitality Management and seeks a new challenging position to apply his experience across the hospitality industry.

1. Saroj
Kumar Panda
 +917774016262;  sarojdec11@hotmail.com
HOSPITALITY MANAGEMENT PROFESSIONALHOSPITALITY MANAGEMENT PROFESSIONAL
Seeking challenging assignments across the Industry
PROFILE
 Competent, diligent & extremely efficient hospitality professional with over 9years of rich experience
in managing the entire gamut of operations and functions related to Hotel Industry with an extensive
experience in Operations, Management and Relationship Management
 Strong background in operations, food and beverage management, public relations, business
development, infrastructure and training, to general administration, human resource management and
customer relations, currently spearheading as Restaurant Manager with Cinema Social
 Demonstrated capabilities in evolving innovative sales and promotional strategies, training and
development, and team management
 An unwavering commitment to customer service, with the ability to ensure high quality and timely
expedition of customer requests, build productive relationships, resolve complex issues and win
customer loyalty
KEY COMPETENCIESKEY COMPETENCIES
Hospitality• F & B • General Administration • Coordination Skills • Manpower Management • Resource
Management • Facilities Management • Operations • Relationship Management • Vendor Management •
Accounts Management
PROFESSIONAL EXPERIENCE
Cinema Social (Hyderabad)
Consultancy Restaurant Manager Since March201 to july 2016
 Planning & conceptualizing various strategies to achieve business goals aimed towards the growth in
business volumes as well as profitability while analyzing cost effectiveness and competitor’s strategies
and proceeding
 Rationalizing the manpower at all levels while obtaining optimal balance between top & bottom line
performance
 Managing the team for better performance and efficiency while providing regular training sessions to the
new incumbents in voice and accent as well as updating the existing ones
 Responsible for daily operations in the dining room, supervising all of the dining room crew,
maintaining cleanness of the restaurant, correcting table settings, maintaining a high service standard,
taking an active part in the personnel training program, ensuring that the cleaning schedule is followed
by the personnel
 Manage all catered events. Work with clients to arrange and follow through on all catering details and
ensured all special requests are met. Assist on all direct set up for events
 Share ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and
meet budgeted productivity while keeping quality consistently high
 Supervise the handling, storage, and security of all catering service equipment. See that all scheduled
functions take place on the time and according to plan

2.  Provide on floor and also wine training to new people.
 Maintain Quality, Service and cleanliness in restaurant at all time as per company standards
 Supervision of day-to-day accounting needs like petty cash, daily reports, stocktaking, and taking
inventory.
WORK ACTIVITIES
 Estimate food consumption, place orders with suppliers, and schedule delivery of fresh
food and beverages.
 Resolve customer complaints about food quality or service.
 Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep
appropriate records.
 Monitor actions of staff and customers to ensure that health and safety standards and liquor
regulations are obeyed.
 Maintain budget and employee records, prepare payroll, and pay bills, or monitor
bookkeeping records.
 May use computer software to monitor inventory, track staff schedules and pay, and
perform other record keeping tasks.
 Check quality of deliveries of fresh food and baked goods.
 Meet with sales representatives to order supplies such as tableware, cooking utensils, and
cleaning items.
 Arrange for maintenance and repair of equipment and other services.
 Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
 Select or create successful menu items based on many considerations, and assign prices
based on cost analysis.
 Recruit, hire, and oversee training for staff.
 Schedule work hours for servers and kitchen staff.
 Monitor food preparation and methods.
GENERAL ACTIVITIES
 Identify and estimate quantities of foods, beverages, and supplies to be ordered.
 Maintain relationships with customers and staff.
 Update and use job-related knowledge.
 Schedule staff work hours and activities.
 Evaluate health and safety practices against standards.
 Organize, plan, and prioritize.
 Make decisions and solve problems concerning menus and staff.
 Judge the quality of food, preparation, and job applicants.
 Process and analyze information when scheduling and budgeting..
 Record information about inventory and health practices.
 Handle food, utensils, and bookkeeping materials.
 Monitor food preparation and cleaning methods.
 Implement ideas or products.

3.  Get information from customers, employees, and inventory records.
 Inspect equipment and food deliveries.
 Monitor and oversee purchases, menus, staff, and payroll.
 Guide, direct, and train staff.
 Coordinate the work and activities of staff.
 Perform administrative activities such as scheduling, budgeting, and payroll.
 Communicate with customers, sales reps, and suppliers.
COMPUTER SKILLS
Applications: MS Office (Word, Excel, PowerPoint), Internet Surfing etc.
INDUSTRAL TRAINING
JAYPEE PALACE HOTEL&CONVENTION CENTER (AGRA)
Trainee
6 Months
OCCUPATION ACHIVEMENT:
Hotel New Leaf (Pune) Oct2014-Feb2016
Asst.Restaurant Manager
MAHAKALI HOSPIITALITY PVT. LTD (Delhi) Jun2011-Aug2014
Asst.Restaurant Manager
ORIENTAL CUISINSE PVT.LTD. (Pune) Oct 2008_May2011
SR.Captain
GOLDEN PALMS HOTEL SPA (Bangalore) Feb 2007 - Oct 2008
Bar tander
EDUCATIONAL CREDENTIALS
Hospitality Management (INDO AMERICAN HOTEL MANAGEMENT ACADEMY) (2003to2006)
12th
from science Orissa.
10th
from higher secondary school Orissa
Date of Birth15th
July, 1985 Pan Card no.AYXPP5130H
References
I hereby declare that the information provided above is true to the best of my knowledge
Saroj kumar panda