SANDIP KSHETTRY

92-16 34th Avenue

Jackson Heights
New York-11372
Home: 718-414-2771
E-mail Id: -sk6f826a@westpost.net
skshettry@yahoo.com
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Profile : Dedicated leader with strong work ethic and the ability to build l
asting client relationships.Comfortable in fast-paced, high-stress situations re
quiring attention to detail and follow through.. Experienced in F&B Operations m
anagement, staffing and cost control. Demonstrated success in organizing tasks,
increase efficiency, and obtaining maximum results from limited material and man
power resources. Ability to motivate personnel to high performance standards and
excellence. Exceptional organizational and planning skills, highly adaptable, a
nd enjoy new challenges.
Professional Experience
* New Kenilworth Hotel, INDIA
07/2007 - 02/2010
- Senior Captain for Multiple F&B Outlets
* Successfully managed a family restaurant through quality food, exceptional ser
vice and family value. Implement "checklist " for restaurant, coffee shop and ba
r to be strictly followed by staff in a consistent manner for smooth operation
. Opening and closing checklist to be followed day-to-day for smooth operation
. Ensure all staff are properly trained and have the tools and equipment needed
to effectively carry out their job function.
* Ensure all staff are properly trained and certified and have the tools and equ
ipment needed to effectively carry out their job function.
* Effectively lead and motivate employees through briefing and implementation of
in-house training resulting in increased productivity levels and employee sati
sfaction.
* Ensure that all restaurant equipment is in proper operational condition and is
cleaned on a regular basis. Ensure that all restaurant facilities are cleaned a
nd properly stocked according to anticipated business volumes.
* Identify, implement & monitor new standards to enable service excellence by di
scussing with F&B Manager. Ensure all team members are enabled to deliver consis
tently excellent , timely service with keen observation of small small details.
* To ensure the restaurant menu, bar menu and environment is consistent with a "
5 star" establishment in order to meet & exceed guest expectations & maximise bu
siness growth. Handle weekly inventory wine, liquor, beer.
* Proactively monitor & respond to guest comments & feedback . Drive innovation,
identify & resolve issues & challenge current procedures to ensure continuous i
mprovement of service & operational standards
* Manage appropriate stocking & usage of linen, glassware, china & silverware. E
nsure all team members display excellence in personal grooming & hygiene.
* Manage, implement & monitor an effective billing, cash management & tipping sy
stem. Manage shift coverage, work load & resource distribution within team . Mon
itor & evaluate team performance and informed F&B Manager.
Raffles L'ermitage Beverly Hills Hotel , USA
09/2005 - 03/2007
Restaurant / In-room dining Manager
* Successfully managed jaan restaurant( AAA Four Diamond rated) through quality
food, exceptional service. Implement "checklist " to be strictly followed in a
consistent manner by staff for smooth operation. Opening and closing checklist
for all food and beverage outlet to be followed day-to-day for smooth operati
on. Handle weekly inventory beverages, liquor, beer.
* Ensure that at all restaurant facilities are cleaned and properly stocked acco
rding to anticipated business volumes.
* Effectively lead and motivate employees through briefing and implementation o
f in-house training , resulting in increased productivity levels and employee sa
tisfaction. Performed facility maintenance; developed good customer relations; a
nd made arrangements for special occasion activities.
* Mentor, train & coach team members - includes day-day coaching & training. Man
age shift coverage, work load & resource distribution within team . Monitor & ev
aluate team performance and informed Food and Beverage Manager .
* Train & monitor a policy & procedure manual . Ensure all Brand procedures & da
y-day performance comply with legislative & hotel guidelines e.g. Health & safet
y, food handling & hygiene legislation; good HK practice; F&B linen & uniform ca
re.
* Identify, implement & monitor new standards to enable service excellence . Ens
ure all team members are enabled to deliver consistently excellent & timely serv
ice . To manage, monitor & continually improve service & operational systems to
enable seamless guest relations & comply with Hotel guidelines.
* To ensure the restaurant menu, bar menu and environment is consistent with a "
5 star 5 diamond" establishment in order to meet & exceed guest expectations & m
aximize business growth.
* Proactively monitor & respond to guest comments & feedback . Drive innovation,
identify & resolve issues & challenge current procedures to ensure continuous i
mprovement of service & operational standards.
* Develop an effective system to ensure all Guest rooms are clear of trays, glas
ses etc in order to facilitate a speedy room turnabout process & clean environme
nt for guests.
* By continuous monitoring ensure that staff must develop keen observation for
small details during service operation and guest satisfaction.
* Co-ordinate and execute ALIS, Fairmont Raffles Hotels and Resorts Internationa
l Owners and Corporate Executive Officers strategic event. Co-ordinate world fam
ous Bon-a-Petite celebrity Chef event in September 2006, with renowned guest che
fs: Thomas Keller, Charlie Trotter, Todd English and Kat Cora. Co-ordinate Raffl
es International Sales and Marketing Global Anniversary show.
Hotel Warwick, Geneva, Switzerland
02/2005 - 06/2005
* Responsible for ensuring the flawless executive of serving procedures in forma
l dining services. (Completed my 5 months internship during my session).
* Undertook the project for flawless execution of hotel's restaurant and private
dining operation. Follow the checklist for restaurant and private dining before
operation starts.
* Ensure that all restaurant equipment is in proper operational condition and
is cleaned on a regular basis.
* Ensure that all restaurant facilities are cleaned and properly stocked accor
ding to anticipated business volume.
ITC Hotel Sonar Bangla Sheraton & Towers
2003-2004
* GSVL position in the Food and Beverage service department.
Rasoi Limited
1999-2001
* Worked as an "Office Assistant". (sales tax department).

Education
PostGraduate Diploma in Hotel Operations Management 2004-20
05
Swiss Hotel Management School (Switzerland)
The Barclay Hotel Management College, Calcutta, India 2001
-2003
(Approved training centre of London College of Management)
Bachelor Degree from Calcutta University, Calcutta, India 1994
-1999

Languages
Fluent in English, Hindi and Bengali.
Computer Skill
Proficient in Microsoft Windows applications including Microsoft Office and Micr
os system.
References
Available Upon Request