Summary
Overview
Work History
Education
Skills
Area Of Expertise
Personal Information
Disclaimer
Timeline
Bartender
SANDEEP RAWAT

SANDEEP RAWAT

Hospitality Manager
Leeds

Summary

A seasoned Hospitality Professional with 16+ years of experience, having successfully managed various types of restaurants & bar operations, ranging from Indian Tapas Bar & Kitchen, Brazilian Rodizio to World Cuisine Buffets/Banquets. After working in India with brands like The Oberoi Hotels & Resorts and Taj Group of Hotels at the start of my career I moved to England to explore my opportunities furthermore. My core competencies include Hospitality Management, Food & Beverage Operations, Sales, Team Leadership and Guest satisfaction. Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.

Overview

19
19
years of professional experience

Work History

RESTAURANT GENERAL MANAGER

SPICE CULTURE INDIAN TAPAS BAR & KITCHEN
HARROGATE
05.2021 - 12.2023
  • Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
  • Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
  • Maintained facility and grounds to present positive image.
  • Purchased adequate quantities of food, beverages, equipment, and supplies.
  • Developed and maintained a strong team of motivated staff by providing ongoing training and development opportunities.
  • Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.
  • Boosted restaurant revenue by implementing innovative marketing strategies and promotions.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Maintained open lines of communication between front-and back-of-house teams to facilitate smooth day-to-day operations.

RESTAURANT MANAGER

ESTABULO RODIZO BAR & GRILL, CHURRASCO LTD.
LEEDS
08.2020 - 05.2021
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.

UNIT HEAD

RED HOT WORLD BUFFET & BAR
LEEDS
08.2015 - 03.2020
  • Fostered a positive work environment by promoting open communication, teamwork, and employee engagement.
  • Developed tailored training programs to improve individual staff skills and overall team competency.
  • Ensured compliance with industry standards and regulations through regular audits and policy updates.
  • Drove continuous improvement initiatives to enhance overall unit effectiveness and customer satisfaction levels.
  • Reduced operational costs through continuous process improvements and resource optimization.
  • Evaluated staff performance regularly, identifying areas of improvement and offering constructive feedback for growth.
  • Established strong relationships with stakeholders to ensure alignment of unit goals with organizational priorities.
  • Recruited top talent from diverse backgrounds, building a highly skilled workforce committed to excellence in service delivery.

Bar Manager

RED HOT WORLD BUFFET & BAR
LEEDS
12.2011 - 07.2015
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Mentored and trained staff members to ensure exceptional customer service standards.
  • Developed strong relationships with suppliers, negotiating favorable terms and pricing.
  • Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
  • Increased revenue with creative marketing initiatives and promotional events.
  • Managed financial aspects of the business, including budgeting, forecasting, and reporting.
  • Upsold daily specials and beverage promotions to exceed daily sales goals.
  • Enhanced team productivity through effective scheduling and task delegation.
  • Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
  • Guaranteed optimal beverage stock by assessing inventory and collaborating with owners for corrective action planning to limit expenses.
  • Improved customer service rankings by resolving issues quickly and accurately.

ASSISTANT RESTAURANT MANAGER

PEACHY KEENS WORLD BUFFET & BAR
SWANSEA
01.2011 - 09.2011
  • Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
  • Monitored restaurant operations and adjusted schedules to meet peak customer demand.
  • Supervised all areas of restaurant to keep it clean and well-maintained.
  • Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
  • Conducted regular meetings with staff to discuss performance and address any issues.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Assisted restaurant manager in financial duties such as budgeting, forecasting, expense tracking, and payroll administration.
  • Immediately resolved issues with patrons by employing careful listening and communication skills.
  • Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
  • Established rapport with guests through personalized interactions that led to repeat business.

FOOD AND BEVERAGE SUPERVISOR

SHIMLA PINKS RESTAURANT
LECIESTER
01.2010 - 01.2011

SENIOR GUEST SERVICE ASSOCIATE

HOUSE OF MING
NEW DELHI
03.2008 - 01.2010

GUEST SERVICE ASSOCIATE

THE OBEROI HOTELS AND RESORTS
NEW DELHI
05.2007 - 03.2008

Industrial Trainee

The Oberoi Cecil
Shimla. India
05.2005 - 09.2005

Education

Business Administration Level 2 - undefined

learningcurvegroup.co.uk

WSET Level1 Award (Wine & Spirits) - undefined

Diploma in Hotel management, catering Technology and Applied Nutrition - undefined

Intermediates I.S.C - Science

Doon Presidency School
Dehradun. India
2004

High School I.C.S.E - General Subjects

Carman School Premnagar
Premnagar. Dehradun
2002

Skills

Teamwork and Collaboration

Area Of Expertise

  • Business Development
  • Food & Beverage Operations
  • Client Relationship Development
  • Sales Management
  • Team Working/Leadership
  • Problem Solving
  • Negotiating/Networking
  • Marketing
  • Quality Assurance

Personal Information

Date of Birth: 12/06/86

Disclaimer

I hereby declare that the above given information is true to the best of my knowledge.

Timeline

RESTAURANT GENERAL MANAGER

SPICE CULTURE INDIAN TAPAS BAR & KITCHEN
05.2021 - 12.2023

RESTAURANT MANAGER

ESTABULO RODIZO BAR & GRILL, CHURRASCO LTD.
08.2020 - 05.2021

UNIT HEAD

RED HOT WORLD BUFFET & BAR
08.2015 - 03.2020

Bar Manager

RED HOT WORLD BUFFET & BAR
12.2011 - 07.2015

ASSISTANT RESTAURANT MANAGER

PEACHY KEENS WORLD BUFFET & BAR
01.2011 - 09.2011

FOOD AND BEVERAGE SUPERVISOR

SHIMLA PINKS RESTAURANT
01.2010 - 01.2011

SENIOR GUEST SERVICE ASSOCIATE

HOUSE OF MING
03.2008 - 01.2010

GUEST SERVICE ASSOCIATE

THE OBEROI HOTELS AND RESORTS
05.2007 - 03.2008

Industrial Trainee

The Oberoi Cecil
05.2005 - 09.2005

Business Administration Level 2 - undefined

learningcurvegroup.co.uk

WSET Level1 Award (Wine & Spirits) - undefined

Diploma in Hotel management, catering Technology and Applied Nutrition - undefined

Intermediates I.S.C - Science

Doon Presidency School

High School I.C.S.E - General Subjects

Carman School Premnagar

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