SAHIL CHALOTRA, BSc.

Food & beverage Manager-Restaurant Manager-Rooms division Manager-Customer/Guest service Manager

***-*** ******** *** **, Edmonton, Alberta, T6T 2M2

Phone - +1-780-***-****

Email - ad33fk@r.postjobfree.com

Linkedin - https://www.linkedin.com/in/sahil-chalotra-06832151/

An experienced hospitality manager with 12 years of progressive experience who cultivates valuable

leadership skills, reliable and motivated with a passion for food, hospitality and customer service.

A networker and entrepreneurial leader experienced in Operations Management, budget

development, quality and cost control, InventoryManagement, Training and Development and food and

beverage concept designing, team communication and mentoring, people organizational skills and

performance motivated.

Associated in the past with The Oberoi Group, ITC Hotels & Gastronomica

AREA OF EXPERTISE / SKILLS

• Hospitality management • Hard working, motivated, self-

• Restaurant management driven, determined, reliable

• Rooms management • Adaptability, sales, customer service

• Budgeting & Business profitability • Organizational skills, strong decision-

• Food & beverage operations making skills, team leadership,

• Financial management, catering, wine communication, marketing, analytical skills

knowledge • Multi-tasker,

• Leadership

CANADIAN EQUIVALENCY

Residing in Edmonton, Alberta as a permanent resident

WES Evaluation – bachelor’s degree (3 years)

EXPERIENCE

JAN’23 – DEC’23 – REPUBLIQUE, WHITE ROBATA, COCOA ROOM.

MULTI UNIT MANAGER, GASTRONOMICA, KUWAIT

• To plan, organize, direct, control and evaluate the operations of pre-opening restaurant.

• Creating and launching a new upscale premium dining Asian experience brand in the GCC

market.

• Determine type of services to be offered and implement operational procedures

• Recruit staff and oversee staff training

• Set staff work schedules and monitor staff performance

• Control inventory, monitor revenues and modify procedures and prices

• Resolve customer complaints and ensure health and safety regulations are followed

• Negotiate arrangements with suppliers for food and other supplies.

JAN’20-DEC’22 – COCOA ROOM, WHITE ROBATA.

RESTAURANT MANAGER, GASTRONOMICA, KUWAIT

• To plan, organize, direct, control and evaluate the operations of a contemporary breakfast and

French-Mediterranean premium fine dining restaurant.

• Determine type of services to be offered and implement operational procedures

• Recruit staff and oversee staff training

• Set staff work schedules and monitor staff performance

• Control inventory, monitor revenues and modify procedures and prices

• Resolve customer complaints and ensure health and safety regulations are followed

• Negotiate arrangements with suppliers for food and other supplies

• Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.

JAN’16-DEC’19 – COCOA ROOM

ASSISTANT RESTAURANT MANAGER, GASTRONOMICA, KUWAIT

JAN’15-DEC’15 – INDIA ROOM & ARAVLI PAVILLION

ASSISTANT BANQUET MANAGER, ITC GRAND BHARAT, INDIA

• To plan, organize, direct, control and evaluate the operations of banquets at a 5 Star luxury

classified brand ITC.

• Maintain an inventory of vacancies, reservations and table assignments

• Compile and check daily record sheets, guest accounts, receipts and vouchers using

computerized or manual systems

• Present statements of charges to departing guests and receive payment.

APR’10--DEC’14 – BANQUETS

BANQUET SUPERVISOR, THE OBEROI, NEW DELHI, INDIA

• Supervising and handling food and beverage operations for banquets of a classified five-star

luxury brand The Oberoi hotels and resorts.

• Coordinate, assign and review the work of hotel and restaurant workers

• Establish work schedules and procedures and co-ordinate activities with other work units or

departments

• Resolve work-related problems, inter departmental co-ordination and prepare and submit

progress and other reports

• Hire and train staff in job duties, safety procedures and company policies

• Requisition supplies and materials

• Ensure smooth operation of computer systems, equipment and machinery, and arrange for

maintenance and repair work

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EDUCATION

JUNE’05-MAY’09

BACHELOR’S IN HOTEL MANAGEMENT., SRINIVAS COLLEGE OF HOTEL

MANAGEMENT, MANGALORE

UNTILL 2005

SENIOR & HIGHER SECONDARY SCHOOL, COSMIC HEART, JAMMU

SKILLS

• Hard working, motivated, self-driven, determined, • Team - spirit and maintain liaison with

reliable ancillary department(s).

• Adaptability, willingness to learn, team player • Handling situations and take initiative to bring

• Well organized, strong decision-making skills in best alternative or resolution regarding the

• Committed to organization goals and personal same.

growth • Relationship building through professional

approach and upgraded service-skills.

ACTIVITIES

• Volunteered for “Swachh Bharat Abhyan” – Government initiative

• Participated in state level hockey tournament – 2002/2003.

• Volunteered as an NCC – National cadet Corps – 2001/2002.

• Hobbies – Reading / Travelling.

• Volunteered as an activist for managing supplies during COVID-19 pandemic with government of india.

• Certified departmental Trainer.

• Certified Wine & sommelier education trust - level 2 holder.

• Company award holder for pre-opening manager of the year 2022-2023.

REFERENCES

• Sachin Sharma - Rooms operation manager at Residence inn by Marriott, downtown, Calgary.

(ad33fk@r.postjobfree.com) +1-587-***-****.

• Louay Morasel - Director of operations, Gastronomica, Kuwait, +965-********.

• Parikshit Bajaj – Hotel Manager at Trident BKC, Mumbai, +91-889******.

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