SAURABH MANGAL
New Delhi
Summary
Completed Advanced Diploma in Business Administration from London Research Academy (United Kingdom) and 3 years Diploma in Hotel Management with almost 15.5 years of experience in areas of Hospitality, Customer Services and Satisfaction, Team Management, Time Store Management and Sales. To work in a highly motivating and challenging environment where there are ample opportunities to learn, grow, interact with people and where I can use my skills and knowledge for the betterment of Organization and Society.
Overview
17
17
years of professional experience
Work History
Sr. Restaurant Manager
Park Ascent Hotel
08.2023 - Current
- Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
- Preserve excellent levels of internal and external customer service
- Design exceptional menus, purchase goods and continuously make necessary improvements
- Identify customers’ needs and respond proactively to all of their concerns
- Lead F&B team by attracting, recruiting, training and appraising talented personnel
- Establish targets, KPI’s, schedules, policies and procedures
- Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
- Comply with all health and safety regulations
Operations Manager
Ukiyo Beach Resort
07.2022 - 06.2023
- Responsibility of overseeing the complete venue in regards to staff management, money management, reporting, sales goals, inter-office communications, and must uphold company policies and procedures at all times
- In recruiting, interviewing, hiring, training, and evaluating personnel as well as developing and motivating all staff to attain proper standards of performance
- Additionally, resolving any complaints, and is responsible for inspecting the venue, inside and outside, for cleanliness, compliance and overall appearance
Restaurant General Manager
Public Square
11.2020 - 06.2022
- Maintaining safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways
General Manager
Underpass Café Bar Courtyard
11.2017 - 03.2020
- Maximizing bar profitability by ensuring portion control; monitoring accuracy of charges
- Publicizing the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant
Operation Manager
The Village Deck
07.2015 - 10.2017
- Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensils quality and placement; monitoring food presentation and service
- Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations
- Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
Sr. Manager
Rumbar
04.2013 - 06.2015
- Work with chefs and other personnel to plan menus that are flavorful and popular with customers
- Work with chefs for efficient provisioning and purchasing of supplies
- Estimate food and beverage costs
- Supervise portion control and quantities of preparation to minimize waste
- Perform frequent checks to ensure consistent high quality of preparation and service
- Supervise operation of bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations
- Work with other management personnel to plan marketing, advertising, and any special restaurant functions
- Direct hiring, training, and scheduling of food service personnel
- Investigate and resolve complaints concerning food quality and service
- Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas
- Comply with all health and safety regulations
- Review and monitor, with bookkeeper or other financial personnel, expenditures to ensure that they conform to budget limitations
- Work to improve performance
- Perform other duties as assigned by management
Restaurant Manager
Master Chef Sanjeev Kapoor (The Yellow Chilli)
12.2010 - 03.2013
- Plan, organize, direct, and coordinate the workers and resources of the restaurant for the efficient, well-prepared, and profitable service of food and beverages
- Taking responsibility for the business performance of the restaurant
- Preparing reports at the end of the shift/week, including staff control, food control and sales
- Setting budgets and/or agreeing them with senior management
- Planning and coordinating menus
- Coordinating the entire operation of the restaurant during scheduled shifts
- Managing staff and providing them with feedback
- Responding to customer complaints
- Ensuring that all employees adhere to the company's uniform standards
- Meeting and greeting customers and organizing table reservations
- Advising customers on menu and wine choice
- Recruiting, training and motivating staff
- Organizing and supervising the shifts of kitchen, waiting and cleaning staff
- 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
- Helping in any area of the restaurant when circumstances dictate
Restaurant Manager
India Red
11.2009 - 10.2010
- Duties include general restaurant tasks including dealing with customers directly or over the phone, arranging bookings, organizing parties, dealing regularly with the staff, arranging holidays, arranging shifts for staff and informing them through text, dealing with any staff issues and arranging new employees
- Organizing stock, ordering supplies and equipment required, inspection of health and safety precautions and solving employee or customer problems
Assistant Manager
Subway
05.2007 - 10.2009
- I was working here on part time basis with average of 30hrs/week as I was studying business management side by side
- I started this job as team leader where my duties were to train sandwich artists, operating till and providing customer services
- Within 9 months I was promoted and was given the position of Assistant Store Manager
- Duties involved working alongside the Store Manager to assist in: maintaining a high quality of store operation; analyzing financial performance (Managing Cash & Till Operations), ensuring customer satisfaction; in implementation of company policies and procedures and maintaining sandwich quality
- Also assisting manager in recruitment and selection of team and arranging shifts for staff
Skills
- Hospitality
- Directing
- Scheduling
- Organizing
- Stock management
- Ordering supplies
- Health and safety precautions
- Problem-solving
- Customer service
- Customer satisfaction
- Communication
- Customer relations
- Time management
- Attendance management
- Salary preparation
- Leave management
- Inventory management
- Team management
- Staffing
- Training
- Shift organization
- Teamwork
- Policy enforcement
- MIS
- Personnel record keeping
- Labor Relations
Personal Qualifications
- Advanced Diploma in Business Administration, London Research Academy, United Kingdom, 2009
- Diploma in Hotel Management, Subhas Bose Institute, Kolkata, 2005
- 12th, U.P Board, 2001
- 10th, C.B.S.E. Board, 1999
Hospitality
Directing and scheduling activities of restaurant/outlet/store. Organizing stock, ordering supplies and equipment, inspection of health and safety precautions and solving employee or customer problems.
Customer Services Satisfaction
Entertaining customers by providing them full help and support required including solving their queries or problems. Demonstrating exceptional communication and customer relations with patience and diplomacy. Developing strong relationships with customers, this, in turn, contributes towards overall business.
Time Management
Recording & compiling on daily / monthly basis. Tracking cases of leaves, absenteeism, and non-reporting to work. &OT’s. Preparation of Salary advice of every month, which includes details of New Joiners, left employees, and Deputation & Salary holding cases. Maintaining Leave records. Also responsible for inventory record.
Team Management
Arranging staff when required at all levels. Assessment of Manpower at different level of store. Interviewing, hiring and supervising the training of new staff members, organizing shifts, promoting good teamwork and to pay staff and divide the tips. Ensuring that the company’s rules and policies are followed with the help and coordination of all staff members.
Mis
Preparing Man Power Status on daily basis. Keeping a track on absenteeism, leaves without approval, non-reporting to work on time. Updating personnel records of workmen / employees.
Personal Information
- Date of Birth: 02/15/1983
- Nationality: Indian
- Marital Status: Married
- Address: F- 88, 1st Floor, Lajpat Nagar-1, New Delhi-110024
Timeline
Sr. Restaurant Manager
Park Ascent Hotel
08.2023 - Current
Operations Manager
Ukiyo Beach Resort
07.2022 - 06.2023
Restaurant General Manager
Public Square
11.2020 - 06.2022
General Manager
Underpass Café Bar Courtyard
11.2017 - 03.2020
Operation Manager
The Village Deck
07.2015 - 10.2017
Sr. Manager
Rumbar
04.2013 - 06.2015
Restaurant Manager
Master Chef Sanjeev Kapoor (The Yellow Chilli)
12.2010 - 03.2013
Restaurant Manager
India Red
11.2009 - 10.2010
Assistant Manager
Subway
05.2007 - 10.2009
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