SUNIL RAWAT

With a proven track record at SHANGRI-LA HOTEL, I excel in Soft Service Management and Quality Compliance, driving business growth and ensuring high standards. My leadership at various esteemed venues has been marked by innovative strategies, resulting in significant operational successes, including award-winning achievements. Skilled in People Management, I foster team excellence and client satisfaction.

• Longer than 2 decades of experience in the above mentioned field. Depth in planning, supervising and managing the entire operation including procurement and maintenance of inventory levels for smooth functioning of all departments with qualitative experience in operations encompassing food and beverage management, training & development in the hospitality industry.
• Worked with Shangri-La's Eros Hotel, New Delhi as Restaurant Manager and handled the TAMRA RESTAURANT (Multi Cuisine) with 186 covers also handled Signature restaurant named '19 Oriental Avenue' the award winning Pan Asian restaurant offering Thai, Chinese and Japanese cuisine.
• Hands on experience in designing & implementing training programs for bringing keen customer focus, high energy level and team spirit in the employees.
• Proven skills in managing the running of the operation and ensure optimum delivery to the customers.
• Distinction in establishing optimum relationship with the team members to create harmonized environments.
• An effective communicator with excellent interpersonal & relationship management skills

Preparing and monitoring of food & beverage budgets and maintaining appropriate documentation for sales, costs and inventory control for timely indenting of supplies, Overseeing all aspects of Kitchen management including menu-planning as well as monitoring food production., Ensuring compliance with pre-set quality & hygiene standards as well as aesthetic presentation of food and beverages., Responsible for making the departmental Standard Operating Procedure., Ensuring customer satisfaction by achieving delivery of service quality norms., Strategizing policies & procedures in the operating systems to achieve greater customer delight., Reviewing & interpreting the market trends/ client feedback to attune the business strategies as per the guest requirements & expectations., Ensuring smooth operations at all the time and maintaining proper decorum & discipline by implementing the policies & procedures., Imparting appropriate In-house training on Service Excellence and Teamwork and support service staff., Organizing and conducting practical and theoretical training programs, to enhance skills and motivational levels., Handled shift operations entailing preparing shift rosters, reallocation of manpower in case of absenteeism & meeting work force requirements., Handling the operations, and rendering appropriate hospitality solutions to guest, welcoming the guests to the hotel., Managing the overall profitability of operations with strategic utilization & deployment of available resources to achieve organizational objectives and operating standards., Devising marketing strategies to tap/ explore greater market/ business volumes., Ensuring proper maintenance of records., Managing all aspects of facilities management & maintenance including housekeeping., Supervising maintenance of high standards of housekeeping, ensuring highest standards of hygiene and cleanliness including Infection Prevention through Shangri-La Food Safety Management System called SFSMS., Key master of the committee handling HACCP Certification Programme., Vendor Management: Entire work flow process from course of selection of vendor till payment., Handling bills Verification for processing of vendors payment in accordance with the service order., Directing the efficient rendering of facilities including Housekeeping, materials, Cafeteria, events, etc.

• 19 Oriental Avenue(151 cover Award Winning Signature Restaurant of the Hotel) - handled the operation of 19 Oriental Avenue which is having an area of 6435 sqft with 45 service & kitchen staff. Serves authentic Thai, Chinese and Japanese cuisine, strictly monitored by a master chef in each section. The restaurant also boasts of Enomatic Wine Dispensing System, which is the first of its kind in the country, which serves 16 labels of red wines and 8 white wines, in two configurations of small and large glass to the guest, offering them the option of choosing between their favourite labels, spelling value for them at the same time. Annual Revenue Turnover - Rs. 6.5 Crores with staff strength of 36 team - members.
• Café Uno (178 covers 24 - hour All Day Dinning) - Handled the operation of Café Uno (24 hour culinary retreat with an area of 4500 sqft, contemporary interiors and an alfresco sitting) at the Supervisor level. Enhanced Hot and Cold Buffets, which is very popular with the corporate of the city, and plays host to top socialites in the evening. Annual Revenue Turnover - Rs. 10 Crores with staff strength of 42 team - members.
• Monitoring the overall operations and management of the outlet.
• Successfully handling day to day functioning of the outlet in regards to staffing, customer services and product quality.
• Instrumental in achieving targets of various promotions through aggressive sales calling on clients / tele calling.
• Core member of the f & b team of the hotel and thus played a major role in streamlining all the processes / systems/ procedures/ trainings.
• Successfully launched the Shangri-La Wine club and organized various Wine dinners.

• Picked up the award for Best Thai food for two consecutive years 2012 and 2013 apart from other awards for Best Sashimi Platter, Best Chinese Restaurant from Mouthshut.com to name a few.
• Distinction of being a team member of F&B task force in setting up different Food & Beverage Outlets.
• Attended successfully a training workshop based on supervisory Excellence 'SUPEX' designed by Shangri-La International Management Ltd. (SLIM).
• Also completed a training module on Food safety management system successfully called SFSMS (Shangri-la food safety management system) top scoring 90% marks in whole Food & Beverage division so far.
• Successfully passed the training of The 7 Habit of Highly Effective People.

• Team Member, Nirual's Corner House Pvt. Ltd, 03/01/02, 09/30/03
• Service Associate, THE CLARIDGES NEW DELHI, 09/01/03, 09/30/04
• Service Associate, INTERCONTINENTAL PARK ROYAL, 09/01/04, 02/28/05
• Service Associate, HOTEL EMIRATES PALACE, ABU DHABI (Kempinski), 03/01/05, 03/31/06
• Service Leader, SHANGRI-LA HOTEL, DUBAI, 04/01/06, 12/31/09
• Restaurant Manager, SHANGRI-LA HOTEL, DELHI, 01/01/10, 03/31/18
• Restaurant General Manager, DR ZOMBIE (A UNIT OF SPIT FIRE & VENTURE), 03/01/19, 02/29/20
• General Manager, THE WEEKEND WINE & MORE, 12/01/20, Present

Shangri La Customer Care Trainings - Shang Care I & Shang Care II

Provided on request.

• Soft Service Management
• Quality Compliance
• Facility management
• Client Serving
• Business Development
• Project/Facility Management
• People Management

• Total Experience: Longer than 2 decades of rich cross cultural hospitality experience
• Passport Number: E0307182
• Passport Expiry Date: 07/29/24
• Date of Birth: 06/26/80
• Marital Status: Married