Raju Kisan Satkar

Sarita garden, flat no **,*th floor

Kasarwadi, Pune- 411034 (M.S).

Email: adtqql@r.postjobfree.com

Contact No. +234-*********,+234********** +91-808*******

Skype Id :raju.satkar

Professional Summary

Dedicated hotel general manager with more than 19 years of experience providing clients with the highest degree of hospitality and customer service by ensuring that facilities meet and exceed expectations. Strong leader possessing outstanding work ethic and integrity, always dedicated to meeting budget and meticulously documenting financials. Manages by leading and showing staff the rewards of pushing past their own expectations to provide the best work possible.

Work Experience:

Blue Spring Hotel,

Central Business District, Abuja, Nigeria .

1st December 2021 to till date.

Duties & responsibility: Join as Hotel Manager.

• Managed the day-to-day operations of a 140 room hotel and ensured guest satisfaction, departmental accountability and financial goals were met or exceeded.

• Oversaw all aspects of property management including sales and marketing, food & beverage, housekeeping, front desk/bell staff, engineering, etc.

• Worked with owner to create an annual budget for each year that balanced revenue growth opportunities with operating expenses to ensure profitability.

• Developed and completed multi-room renovation project within budget and allotted time.

• Evaluated and re-negotiated all vendor services contracts, resulting in a 22% annual savings while maintaining quality.

• Analyzed monthly P&L with detailed critique.

• Improved employee retention through implementation of departmental training, employee recognition and incentive programs that resulted in a turnover rate of 4.3 % over four years.

• Forecasted daily, weekly and monthly to accomplish budgeted revenues

• Directed and coordinated the food & beverage operations for 3000 sq. ft. banquet space and four outlets: Dining room, bar lounge and coffee shop.

• Build and maintain guest rapport throughout service.

• Working on Costing, Budget, Daily reports and Daily Restaurant Sale.

• Reporting the cost of breakage and the weekly work schedules related to forecasted house,

• Taking care of over heads and menu planning.

Karma Hotel Apapa, Lagos, Nigeria .

26th November 2019 to 31st November 2021.

Duties & responsibility: Join as Hotel Manager.

Report directly to the managing director. Responsibilities include managing all financial activity for a 36 hotel room. Overseeing the daily functions and setting expectations for engineering, housekeeping, food service and front desk departments and managing 73 employees.

• Developed and completed multi-room renovation project within budget and allotted time.

• Evaluated and re-negotiated all vendor services contracts, resulting in a 20% annual savings while maintaining quality.

• Analyzed monthly P&L with detailed critique.

• Improved employee retention through implementation of departmental training, employee recognition and incentive programs that resulted in a turnover rate of 4.5 % over four years.

• Forecasted daily, weekly and monthly to accomplish budgeted revenues

• Directed and coordinated the food & beverage operations for 4000 sq. ft. banquet space and four outlets: Dining room, bar lounge and coffee shop.

• Build and maintain guest rapport throughout service.

• Working on Costing, Budget, Daily reports and Daily Restaurant Sale.

• Reporting the cost of breakage and the weekly work schedules related to forecasted house,

• Taking care of over heads and menu planning.

• Planning for food n beverage cost control.

• Taking care of Restaurant Store Food, Beverage and General.

• Billing, Monthly Inventory and Hygiene Training.

• Ensure a safe workplace by identifying hazards and taking corrective action.

• Planning for Restaurant festival every month to achieve monthly target.

• Handling guest complaints.

Hotel Arora Tower Pune.

4th June 2017To 26th Nov 2019

Duties & responsibility: Join as Asst Food & Beverage Manager.

• Responsible for operational efficiency and creating a relaxed environment where service delivery and product quality second to none.

• Handling all Restaurant Operation, 85 rooms.

• Build and maintain guest rapport throughout service.

• Working on Costing, Budget, Daily reports and Daily Restaurant Sale.

• Reporting the cost of breakage and the weekly work schedules related to forecasted house,

• Taking care of over heads and menu planning.

• Planning for food n beverage cost control.

• Leading efforts for streamlining processes and generating cost savings in operations.

• Taking care of Restaurant Store Food, Beverage and General.

• Billing, Monthly Inventory and Hygiene Training.

• Daily Briefing, Allocation.

• Taking Weekly Training ( Restaurant Service, Table service, Silver service, Soft Beverages service, Hard Drinks service, Starter service, How to do clearance, Buffet layout, Bar Counter setup, Personality development, Body Language, Grooming, Hygiene, Different Type of setups,bar display layout, )

• Food & Beverage Operation ( Restaurant,Bar)

• Ensure a safe workplace by identifying hazards and taking corrective action.

• Planning for Restaurant festival every month to achieve monthly target.

• Handling guest complaints

Cumberland hotellagosNigeria

1 march 2015 to 10 th march 2017

Duties & responsibility: Join as Hotel manager

• Handling all Restaurant Operation, 68 room & Banquets event.

• Taking care of Banquets Operation, Room Service, housekeeping and Restaurant Operation.

• Contact Guest, Know the requirement, and fulfill the requirement, sending quotations.

• Taking care of Restaurant Store Food, Beverage and General.

• Billing, Monthly Inventory and Hygiene Training.

• Daily Briefing, Allocation.

• Taking Weekly Training ( Restaurant Service, Table service, Silver service, Soft Beverages service, Hard Drinks service, Starter service, How to do clearance, Buffet layout, Bar Counter setup, Personality development, Body Language, Grooming, Hygiene, Different Type of setups, Banquets bar display layout, )

• Food & Beverage Operation ( Restaurant, Banquets, Bar)

• Planning for Restaurant festival every month to achieve monthly target.

• Taking Care of Out Door Catering Party’s.

Four Points by Sheraton Pune

1st Nov 2010 to 22 Feb 2015.

Duties & responsibility: Join as Team Leader / Sr. Captain.

• Develop and maintain a file of guest preferences (e.g. beverage type, table location, birthdays, special family occasions).

• Co-ordinate effectively with the kitchen through regular contact before, during and after service

• Monitor restaurant activities by actively participating in the service (e.g. observe guest reaction, waiter performances and popularity of menu items).

• Inspect restaurant daily (front and back) to ensure cleanliness, physical condition and functioning equipment.

• Demonstrate thorough knowledge and ability in execution of the service steps (i.e. greeting guests, taking orders, serving of food, wine etc. during operational hours).

• Sense guest needs and quickly respond to maximum satisfaction (i.e. service - Co- ordination and timely execution).

• Understand method of preparation and presentation of all food served.

• Confidently recommends wine selection to match menu items and guest preferences

• Ensure a safe workplace by identifying hazards and taking corrective action.

• Assist your and other departments when needed to ensure optimum service to guests.

• Working on Costing, Budget, Daily reports and Daily Restaurant Sale.

• Monthly/Weekly Inventory update.

• Restaurant Promotion, Food Promotion.

• Making sure all operation moving smooth without complaint.

• Dealing with guest every day, taking booking sending quotation, fulfilling requirement.

• Ensure profitability of operations and supervise all aspects of Kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.

• Reporting the cost of breakage and the weekly work schedules related to forecasted house, banquet and outlets occupancies.

Grand Mid West Dubai,

17th Feb to 23 July 2009

Duties & responsibility: Join as Supervisor F&B.

• Project a positive, professional and friendly image to the guests and employees.

• Develop and maintain a file of guest preferences (e.g. beverage type, table location, birthdays, special family occasions).

• Monitor restaurant activities by actively participating in the service (e.g. observe guest reaction, waiter performances and popularity of menu items).

• Inspect restaurant daily (front and back) to ensure cleanliness, physical condition and functioning equipment.

• Demonstrate thorough knowledge and ability in execution of the service steps (i.e. greeting guests, taking orders, serving of food, wine etc. during operational hours).

• Supervising entire Restaurant Operations; inclusive of formulating & implementing the department’s Standard Operating Procedures.

• Providing high quality services to achieve customer delight by extensive interaction with guest and quick resolution of problems.

• Monitor the present and future trends, practices and systems in the Hospitality industry, determine and ensure execution of competitive programs.

• Participate actively in selling the Hotel services through involvement with all potential market clients.

Hotel Deccan Rendezvous,

21th Jan 2008 to Dec 20th 2008

Duties & responsibility: Join as Banquets In charge (Handling 4 Venue).

• Handling all Restaurant Operation & Banquets event.

• Taking care of Banquets Operation, Room Service and Restaurant Operation.

• Contact Guest, Know the requirement, and fulfill the requirement, sending quotations.

• Taking care of Restaurant Store Food, Beverage and General.

• Billing, Monthly Inventory and Hygiene Training.

• Daily Briefing, Allocation.

• Taking Weekly Training ( Restaurant Service, Table service, Silver service, Soft Beverages service, Hard Drinks service, Starter service, How to do clearance, Buffet layout, Bar Counter setup, Personality development, Body Language, Grooming, Hygiene, Different Type of setups, Banquets bar display layout, )

• Food & Beverage Operation ( Restaurant, Banquets, Bar, Coffee Shop)

• Planning for Restaurant festival every month to achieve monthly target.

• Taking Care of Out Door Catering Party’s.

• Can handle 2000 to 3000 pax Catering with smooth operation.

Hotel Le Meridien, Pune 2002 to 2008

Duties & responsibility: Join as Steward promoted as Sr. Steward..

• Banquets operation

• Serving starters, Food pickup, Water counter, Salad bar, Soft drinks services, Welcome drinks services, Hard drinks services.

• Taking care of Bar Counter, Buffet Counter.

• Taking care of Banquets Store Food, Beverage and General store.

• Handling Shift (morning / second / night)

• Attending training.

• Area Cleaning and Hygiene.

Strength

• Punctual

• Learning Desire

Team Management

• Staff training, making duty rosters, setting objectives for employees.

• Recognizing the staff by giving incentives; delivering high quality standards through continuous supervision and training.

• Conducting practical and theoretical training programs to enhance skills and motivational levels.

Academic Qualification

• Completed BHM From Dina Institute of Hotel & Business Management Pune.

Personal Information

Wife Name: - Komal Raju Satkar

Date of birth: - 24thJuly 1983

Nationality: - Indian

Marital status: - Married

Languages known: - English, Hindi, Marathi

Hobbies: Playing Cricket, listening Music.

Reference. 1.Mr.SagarPardesi.

+234**********

2.Mr.Pradeep Tiwari

+234**********

I solemnly declare that the statements made by me in this resume are correct to the best of my knowledge and belief.

Name:Raju Satkar

Place : Pune

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