Manager Front Office

SUNIL SINGH

Mobile: +1-520-***-**** E-mail: *****.*****@***********.***

*****.********@*****.***

PROFESSIONAL EXPERIENCE

The Ritz-Carlton, Dove Mountain, Arizona - August 2018 - Present Forbes- Double 5 Star Resort & AAA Five Diamond Award. Food & Beverage Manager (August 2018 – Present) – Department Head. Responsible for Managing and Leading Overall Operations - Breakfast & Dinner Restaurant, TO GO (Coffee shop)

Responsible for Ensuring Exceptional Guest Experience Service. (Score of 80% in Restaurant Experience)

Responsible for Hiring, Coaching and Motivating the F&B team towards achieving exceptional guest service results and Ladies & Gentlemen Engagement (Employee Engagement score increased by 16% for the year.)

Responsible for all Financial report, Budget and Profitability of the department (YTD – 7% above budget) Project: Was part of Pre-opening F&B Trainer team to re-open The Ritz-Carlton St. Thomas. Was part of Pre-opening F&B Trainer team to re-open The Ritz-Carlton South Beach The Ritz-Carlton, Aruba January 2015 - July 2018.

Food & Beverage Manager (April 2017 – Aug 2018) – Department Head. Responsible for Managing and Leading Overall Operations - Breakfast & Dinner Restaurant, In room Dining and Honor Bar. Responsible for specific F&B Departmental Improvement & Innovation projects, assisting the DOF&B

Responsible for Ensuring Exceptional Guest Service.

Responsible for Coaching and Motivating the F&B team towards achieving exceptional guest service results and complete Ladies & Gentlemen engagement. (Employee engagement score increased by 22% for the year.)

Responsible for all Financial report and Profitability of the department. (Increased 6.8% YOY Sales in Solanio. 9.8% in IRD and 125% in HB.)

Project: In Room Dining adoption of Dinner on The Beach Concept – forming Manning-guide, Décor, Training-manual, Payroll system,

Project: Solanio Dinner concept transition to Casa Nonna New York Aruba (Esquared Hospitality Concept) – Planning, Coordination and Execution all Local and International Purchases and finally comprehensive handover of Solanio to Casa Nonna, and passed on to new Manager for successful and seamless concept transition. Project: Minibar Product & Operations: Analyzed product offerings to benchmark with region, identified Product and Set product par stocks to ensure sustainable supply considering international lead times. Analyzed Department Operational efficiency, and Identified opportunity to improve Department storage logistics. - Increased profit by 125% YOY. Banquet Manager (Jan 2015 – March 2017) – Department Head. Responsible for Managing and Leading the Overall Banquet Operations (8.1million operation)

Responsible for Ensuring Exceptional Customer Service. (Increased Individual Guest Scores by 3 points and Meeting Planner Full Engagement scores by 19 points)

Responsible for all Financial report and Profitability of the department. (Profitability of 66.5%)

Responsible for Ladies and Gentlemen’s Engagement and Commitment Score within the Banquet Department. (Employee Engagement Score – 81%)

The Ritz-Carlton, Grand Cayman (Cayman Islands): January 2006 – Jan 2015 2007 - 2015 AAA Five Diamond Award, luxury resort on world-renowned Seven Mile Beach Banquet Captain – Operations (Jan 2011 – Jan 2015)

● Responsible for operational duties and heart of the house coordination of tasks, supporting the Director of Banquets.

● Responsible for inventories, stock maintenance and sales report. Carrying out Departmental Trainings, Meetings and Daily Lineups.

● Responsible for Beverage ordering, par stock maintenance & Banquet Beverage cost

● Monitor and handle guest complaints by following the instant pacification procedures, ensuring guest satisfaction.

Banquet Captain – Administration (November 2010 – Jan 2011) Responsible for Administrative duties supporting the Director of Banquets. Food and Beverage Supervisor of In Room Dining (January 2010 - November 2010) Responsible for Efficient Operations of In- Room Dining, Organizing Private dinners, Owner’s receptions and In-Flight Catering orders while maintaining high levels of service. Learning Coach and Quality Leader of the Banquets Department (March 2008 – January 2010) Server Assistant in Blue by Eric Ripert (5 Diamond Fine Dining Restaurant) (January 2006 – October 2006) Renaissance Hotel Convention Centre & Marriott Executive Apartments Mumbai (India) - July 2003 – January 2006

Training Executive (Supervisor) of In- Room Dining / Emperor Courts (Chinese Specialty restaurant) / Nawab Saheb (Indian Restaurant) March 2005 – January 2006 Guest Service Associate (Food and Beverage) July 2003 – February -2005 Bistro (24 Hrs. Bistro Style Restaurant) and Room Service Marriott Executive Apartment

INDUSTRIAL EXPOSURE

22 weeks of Training at Taj Bengal Kolkata, India. This provided a basic training of all four major departments of hotel operations – Food and Beverage Service, Front Office, Housekeeping and Food Production.

ADDITIONAL CERTIFICATIONS & SKILLS

Completed “Certificate in Computer Programming Application”

Completed course in “Financial Accounting”

Certified Member of the Core Fire Fighting Team at Renaissance Hotel Convention Centre

Certified “Basic Food Hygiene” by Department of Environmental Health, Cayman Islands PROFESSIONAL EDUCATION

2000-2003: Bachelor’s Degree in Science (Hospitality and Hotel Administration (Orissa) India. 1998-2000: Indian School Certificate (I.S.C.) from Don Bosco School Liluah, West Bengal India 1998: Indian Certificate of Secondary Education (I.C.S.E) from Don Bosco School West Bengal, India

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