ROHIT MEHROTRA

A challenging job utilizing my skills and capabilities, allowing career growth & satisfaction, adding value to processes of the organization.

An astute and seasoned professional with over 22 years of rich experience in entire gamut of Hotel Restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Presently associated with Hotel Sita Kiran as General Manager.

• General Manager, Hotel Sita Kiran, 04/01/22, Present, In charge of the entire hotel., Monitoring income and expenses., Supervision of staff., Housekeeping, Front office, Food and beverage, restaurants, banquets, Plan menus, set prices, and order supplies., Periodic Review of reports of all the departments about their area or to order food or supplies., Monitoring of accounting, sales, and maintenance., Observe and monitor workers' performance to make sure that hotel rules and procedures are being followed., Confer and cooperate with other department managers to coordinate hotel activities, such as weddings., Purchase supplies or services from outside vendors, such as laundry, repair, and trash., Inspect hotel for cleanliness and appearance., Interview and hire staff., Assign duties to workers and schedule shifts., Estimate the number of rooms needed for special events., Coach staff on how to do the job and motivate them to finish projects., Coordinate front desk staffs' work, and build a team environment., Interview applicants and judge the quality of their skills to staff various positions in hotels., In charge of leading hotel personnel and other managers of various departments., Liaison between the hotel guests and the hotel staff., Manages hotel to ensure efficient and profitable operation., Plans dining room, bar, and banquet operations., Answers patrons' complaints and resolves problems., Delegates authority and assigns responsibilities to department heads., Inspects guests' rooms, public access areas, and outside grounds for cleanliness and appearance., Worked on enhancing the service level of the hotel in all aspects to ensure that customers receive quality service, which in return added to the hotels’ reputation., Supervised front office functions of hotel such as receiving and handling guests., Demonstrated leadership while paying attention to details: Set the example for the hotel employees, strived to the highest standard of service to meet guests’ expectations and need., Maintained the cleanliness and sanitation standards of the hotel by routine check up of the cleaning done by facilities staff., Maintained a friendly atmosphere with the staff and guest.
• General Manager, Magsons Resort, Mathura, 08/01/14, 01/31/17, Overall in charge of the Resort., Supervision of staff, housekeeping, front office, restaurants (Sagar Ratna & Moti Mahal), banquets., Periodic review of reports., Confer & Coordinate with other staff in case of parties., Interview & hire staff., Coordinate with all departments, workers and motivate them to finish their tasks., Daily reports: Review daily reports, Review daily accounting, Focusing on hotel performance v/s forecast., Front Office: Responsible for allocating rooms in case of marriage parties., Responsible for solving guest problems., Housekeeping: To check the cleanliness standards up to the mark of the hotel., Giving immediate attention to guest complaints., Food & Beverage Production; Checking food cost., Checking the use of leftovers., Food & Beverage Service: Complete Service aspect of the hotel.
• Trainer for F&B service (Steward), Franklinn College of Hotel Management, 11/01/19, 03/31/22
• General Manager, Moti Mahal Delux, 08/01/11, 07/31/12, To ensure that restaurant operate efficiently and profitably while maintaining its reputation and ethos., To coordinate a variety of activities., Responsible for the business performance of the restaurant, as well as maintaining high standards of food, service, and health and safety., Business activities: Taking responsibility for the business performance of the restaurant., Analysing and planning restaurant sales levels and profitability., Preparing reports at the end of the shift/week, including staff control, food control and sales., Creating and executing plans for department sales, profit and staff development., Front of house: Coordinating the entire operation of the restaurant during scheduled shifts., Managing staff and providing them with feedback., Housekeeping: Maintaining high standards of quality control, hygiene, and health and safety., Checking stock levels and ordering supplies., Preparing cash drawers and providing petty cash as required., Oversee the inventory and ordering of food and supplies, optimize profits and ensure that customers are satisfied with their dining experience., Financial: Adhere to company standards and service levels to increases sales and minimize costs., Food safety and planning: Responsible for ensuring consistent high quality of food preparation and service., Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards., Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste., Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies., Customer service: Ensure customer service in all areas., Personnel: Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews., Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts., To plan and direct the activities of Restaurant., Estimate how much food and beverage will be used, and place orders with suppliers., Check the deliveries of fresh food and baked goods for quality., Manages total cash and charge receipts at the end of each day. Deposit them in a bank or other safe place., Resolve customer complaints about food quality or service., Direct cleaning of kitchen and dining areas to maintain sanitation standards, and keep appropriate records.
• General Manager, Hotel Sita Kiran, 11/01/09, 06/30/12, In charge of the entire hotel., Monitoring income and expenses., Supervision of staff., Housekeeping, Front office, Food and beverage, restaurants, banquets, Plan menus, set prices, and order supplies., Periodic Review of reports of all the departments about their area or to order food or supplies., Monitoring of accounting, sales, and maintenance., Observe and monitor workers' performance to make sure that hotel rules and procedures are being followed., Confer and cooperate with other department managers to coordinate hotel activities, such as weddings., Purchase supplies or services from outside vendors, such as laundry, repair, and trash., Inspect hotel for cleanliness and appearance., Interview and hire staff., Assign duties to workers and schedule shifts., Estimate the number of rooms needed for special events., Coach staff on how to do the job and motivate them to finish projects., Coordinate front desk staffs' work, and build a team environment., Interview applicants and judge the quality of their skills to staff various positions in hotels., In charge of leading hotel personnel and other managers of various departments., Liaison between the hotel guests and the hotel staff., Manages hotel to ensure efficient and profitable operation., Plans dining room, bar, and banquet operations., Answers patrons' complaints and resolves problems., Delegates authority and assigns responsibilities to department heads., Inspects guests' rooms, public access areas, and outside grounds for cleanliness and appearance., Worked on enhancing the service level of the hotel in all aspects to ensure that customers receive quality service, which in return added to the hotels’ reputation., Supervised front office functions of hotel such as receiving and handling guests., Demonstrated leadership while paying attention to details: Set the example for the hotel employees, strived to the highest standard of service to meet guests’ expectations and need., Maintained the cleanliness and sanitation standards of the hotel by routine check up of the cleaning done by facilities staff., Maintained a friendly atmosphere with the staff and guest.
• Manager, Wings & Nest Resort, 07/01/96, 06/30/00, Completely responsible for entire working of the Resort., It includes Front Office Department, Housekeeping, Food & Beverage Service and Production., In Front Office Department, responsible for taking care of guest problems and suggestions., In Housekeeping Department, responsible for cleanliness, maintenance and aesthetic upkeep of hotel., In Food & Beverage Service, responsible for smooth functioning & services to guests., In Food & Beverage Production, responsible for menu planning, use of leftover and food cost control.