SANJEEV JHA

Luxury Resort with 154 room & 9 Villas. 12 food & beverage outlets

• Completely monitoring the entire food & beverage operation.
• Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
• Fostered a culture of continuous improvement, conducting regular staff performance evaluations and providing targeted feedback.
• Enhanced revenue growth by developing strategic marketing campaigns targeting local and regional clientele.
• Launched successful special events programming to drive additional revenue streams during off-peak times.
• Collaborated with executive leadership to establish long-term goals and strategic plans for the food and beverage department.
• Delivered exceptional guest experiences through personalized service offerings tailored to individual preferences and dietary requirements.
• Developed a strong team of food service professionals, selecting top talent through comprehensive recruitment initiatives.
• Implemented sustainable practices in line with corporate social responsibility guidelines, reducing environmental impact while maintaining quality standards.
• Maximized profitability with cost control measures, optimizing purchasing processes and reducing waste.

• Company Overview: 5
• Luxury Resort with 70 Private Villas in Zanzibar Tanzania
• Pre-Opening Action plan.
• Managing Inventory, control systems, Menu development, Costing, financial reporting.
• Organizing and coordinating various VIP delegations, events and hotel-opening services.
• Planning and coordinating administrative procedures and systems and devising ways to streamline processes.
• Recruiting and training team and allocate responsibilities.
• Profit & Loss Analysis.
• Financial Management.
• Strategic Planning.
• Cost Analysis/Budgeting.
• Marketing-through social media for food & beverage promotion.
• Ensuring high standards of Service, quality control, hygiene, and health and safety HACCP.

• Company Overview: 5
• Resort with 250 keys in Zanzibar Tanzania
• Responsible for all F&B operational procedure as per the standard.
• Dealing with travel agents booking & follow up daily.
• Creating menus as per the standard of LHW.
• Planning and coordinating administrative procedures and systems and devising ways to streamline processes.
• Recruiting and training team and allocate responsibilities.
• P&L Analysis.
• Strategic Planning.
• Cost Analysis/Budgeting.
• Marketing-through social media for food & beverage promotion.
• Championed the integration of technology in daily operations, streamlining processes and enhancing overall guest experience.
• Worked with qualified chef to diversify menu with new offerings.
• Motivated staff to perform at peak efficiency and quality.
• Coordinated seamless event execution for both small-scale gatherings and large-scale banquets or conferences.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

• Company Overview: 5
• 240 rooms, 5 F&B outlets Chennai India
• Responsible for all Food & Beverage operation, Banquet events, client meet, seminar & informal gathering, indoor & outdoor events.
• Dealing with all the suppliers for food & beverage supplies and other supplies.
• Creating menus and arranging food trials of all the items and then finalizing and selecting them for the menu.
• Making weekly inventory, Training, Employee performance review.

• Company Overview: 5
• 230 rooms, 6 F&B outlets Chennai India
• Responsible for all F&B outlets operational procedure as per the standard.
• Dealing with guests for banquets booking & follow up on daily basis.
• Creating menus and arranging food trials of all the items and then finalizing and selecting them for the menu.
• Creating agreements with all the online food platforms- Eazydiner, Zomato and Uber Eats.
• Planning and coordinating administrative procedures and systems and devising ways to streamline processes.
• Recruiting and training team and allocate responsibilities.
• P&L Analysis.

• Company Overview: Kuwait
• Responsible for all five outlets operational procedure as per the Kuwait law.
• Dealing with all the suppliers for food, kitchen supplies and other supplies.
• Creating menus and arranging food trials of all the items and then finalizing and selecting them for the menu.
• Creating agreements with all the online food platforms- Talabat, Deliveroo and Uber Eats and arranging trainings for the associates.
• Planning and coordinating administrative procedures and systems and devising ways to streamline processes.
• Recruiting and training personnel and allocate responsibilities.

• Company Overview: Wyndham Bangalore
• Taking ownership for the business performance of the Banquets, outdoor catering, restaurants & bar.
• Training and development of the associate for their next level based on their performance.
• Creating food and wine menus and special wine promotions.

• Company Overview: Sterling Mac Dubai & Abu Dhabi
• Managing the day-to-day operation of the outlet in accordance with established policies and procedures.
• Creating monthly promotions in line with the market trends.
• Creating monthly targets for the reward programme to all the regular clientele.
• Ensuring perpetual inventory is updated on a weekly basis and managing discrepancies effectively.
• Creation of incentive plan for the outlet.
• Establishing and administering training programs within the outlet.

• Company Overview: 5
• 280 rooms, 6 F&B outlets, Bangalore, India
• Following daily event & flow chart.
• P&L Analysis.
• Financial Management.
• Cost Analysis/Budgeting.
• Handling guest for banquet query & taking bookings.
• Dealing with the guest for all sorts of requirement for event indoor or outdoor.
• Making the NATPC (New Associate Training Profile Certificate) with all the other managers and organising it according to its training needs.
• Working with Chef to update the menus depends on the seasons.
• Prepared the sequence of service for the respective meal periods.
• Handling and checking the HOE (Hotel Operational Equipment) received and then creating a report for all the variances.

• Company Overview: 5
• 180 rooms, 6 F&B outlets, Bangalore, India
• Taking ownership for the business performance of the Banquets, outdoor catering, restaurants & bar.
• Training and development of the associate for their next level based on their performance.
• Supervising and co-ordinate daily operation of meeting/banquet set-ups and service.
• Handling guest for banquet query & taking bookings.
• Working with Chef to update the menus depends on the seasons.
• Prepared the sequence of service for the respective meal periods.
• Handling and checking the HOE (Hotel Operational Equipment) received and then creating a report for all the variances.
• 5
• 180 rooms, 6 F&B outlets, Bangalore, India

• Company Overview: 5
• 170 rooms, 5 F&B outlets, Bangalore, India
• Manage all areas of the restaurant and make decisions on matters of importance to the guest service.
• Responsible for ensuring that all financial invoices & daily reports.
• Schedule staff as necessary to ensure adequate and consistent levels of service.

• Company Overview: 5
• 320 rooms, 8 F&B outlets, Agra UP, India