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SONDIP KSHETTRY
92-16 34th Avenue Jackson Heights
New York-11372
Home: 718-414-2771
E-mail Id: - sandipkshettry@gmail.com
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Objective: Seek the Position of Hotel Restaurant Manager to apply my skills.

Summary of Qualifications: Highly creative, knowledgeable and skillful Hotel

Restaurant Manager with huge background in supervising food preparation and providing
daily supervision to food personnel to ensure compliance with Serve-Safe guidelines and
Department of Health regulations; creating recipes for food preparation, planning menus,
maintaining food inventory ledger, monitoring food costs and preparing monthly/yearly
reports and budgets.

Professional Experience

New Kenilworth Hotel, INDIA 06/2007 – 01/2010

- Restaurant Manager
• Supervise day-to-day shift activities of one or more food and beverage outlet(s).
• Ensure all staff are properly trained and certified and have the tools and equipment
needed to effectively carry out their job function.
• Assist in the development and implementation of new menus and local food and
beverage marketing programs, and participate in and maintain system-wide food and
beverage marketing programs.
• Achieve budgeted revenues, control expenses and labor costs, and maximize
profitability within all areas of the food and beverage outlet(s).
• Assist in preparation of the annual operating budget.
• Maintain procedures to (1) ensure the security and proper storage of room service
inventory and equipment (2) ensure the security of monies, credit and financial
transaction, (3) replenish supplies, inventory, uniforms etc. in a timely and efficient
manner, and (4) to minimize waste and control costs.
Participate in taking inventories.
• 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 according to
anticipated business volumes.

Raffles L’ermitage Beverly Hills Hotel, USA 08/2005 - 04/2007

- Restaurant Manager (Also in charge of all other F&B outlets)
• Supervised food preparation and provided daily supervision to food personnel to
ensure compliance with Serve-Safe guidelines and Department of Health regulations.
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• Created recipes for food preparation, planned menus, maintained food inventory
ledger, monitored food costs and prepared monthly/yearly reports and budgets.
• Performed facility maintenance; developed good customer relations; and made
arrangements for special occasion activities.
• Plan, co-ordinate and execute ALIS, Fairmont Raffles Hotels and Resorts
International Owners and Corporate Executive Officers strategic event.
• Co-ordinate world famous Bon-a-Petite celebrity Chef event in September 2006, with
renowned guest chefs: Thomas Keller, Charlie Trotter, Todd English and Kat Cora.
• Co-ordinate Raffles International Sales and Marketing Global Anniversary show.
• Plan and Co-ordinate TagHeur 2006 event at Raffles L’Ermitage Beverly Hills.
• Ensure all staff are properly trained and certified and have the tools and equipment
needed to effectively carry out their job function.

Hotel Warwick, Geneva, Switzerland 02/2005 – 07/2005

• Responsible for ensuring the flawless execution
of serving procedures in formal dining services.
(Completed my 5 months internship during my session)
Undertook the project for flawless execution of hotel’s restaurant and private dining
operation.

Education

Postgraduate Diploma in Hotel Operations Management 2004-2005

Swiss Hotel Management School (Switzerland)

The Barclay Hotel Management College, Calcutta, India 2001-2003

(Approved training centre of London College of Management)
Food Production Program (practical and theoretical).

Bachelor in Commerce from Calcutta University, Calcutta, India 1994-1997

West Bengal Council Of Higher Secondary Education, Calcutta, India 1992 -1994

West Bengal Board Of Secondary Education, Calcutta, India 1992

Languages
Fluent in English, Hindi and Bengali

Computer Skill
Proficient in Microsoft Windows applications including Microsoft Office

References
Available Upon Request
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