Narendra S.

Rao
6523 Wexford Trail, Sugar Land, TX 77479
281-302-5151 (H) ; 281-902-9815(C) email- nr7fc8fa@westpost.net
Citizenship: United States Gender: Male
CAREER OBJECTIVE
A well experienced Hospitality Manager looking for a career position as Food Ser
vice Manager/Director in well established company and contribute my experience a
nd knowledge to bring profitable operations to such company while focusing on cu
stomer service and streamlining budgetary controls.
CAREER HIGHLIGHTS and SKILLS
* 19 years of combined Food and Beverage and Hospitality Management experience
* Developed and executed Passport to success Hospitality Training program-2003-2
010
* Passionate, high energy and always committed to Guest satisfaction
* Very well versed to coordinate and communicate with Sales, conference planning
, banquets, front of the house as well as back of the house staff.
* Proficient with computer such as Microsoft Word, Microsoft Excel, Power point
and Internet.
* Able to apply current trendy food items to food service operations.
* Excellent budgetary controls and P&L accountability for up to 7 Million Dollar
s revenue.
* Current TABC and Safe Serve Food Manager's Certification.
EXPERIENCE
The Woodlands Resort and Conference Center, the Woodlands, Texas
The Woodlands Country Club-Club House Operations
June2002-June 2010 Assistant Food and Beverage Manager/Director
Duties and Responsibilities:
* Plan, direct and organize the activities of Food and Beverage Service Departme
nt to maintain the high standard of food and beverage quality, service level and
initiatives to maximize Guest satisfaction and operational profits through outs
tanding Guest service.
* Manage up to 6 Million Dollars of Revenue and Operations Budget includes
-The Woodlands Conference Dining Room-3.5Million,Room Service Operations-0.80 Mi
llion Dollars, Lobby Bar Operations 1.2 Million Dollars and Pool Side Cafe 0.5
0 Million Dollars.
* Supervise and Schedule 60-65 Full time employees plus 20 On Call employees to
have successful Food Service Operations.
* Manage daily Woodlands Dining Room Operations serving up to 600 Guests per mea
l period.
* Worked for successful food service operations during Shell Houston Open PGA G
olf Tournament and Samsung Ladies LPGA Tournament while part of the Management t
eam with Woodlands Country Club.
* Manage Woodlands Country Club Operations for 3 years Nov 2004-Oct 2007
* Establish and maintain systems and procedures for the ordering, receiving, sto
ring preparing and serving of food, beverages and other related products.
* Ensure compliance with health, safety, sanitation and Texas alcohol service st
andards and regulations.
* Interview, train, supervise, counsel, schedule and evaluate all departmental s
taff and key food and beverage supervisors.
* Conduct periodic inventories of food and beverage, linen, glass, china and sil
ver ware and procure the inventory to maintain the proper levels for smooth oper
ations.
* Utilized policies, procedures, systems as per company and industry standards.
Vogue International, Galveston, Texas
3/1997 - 3/2002 Retail Operations Manager-Food and Retail Outlets.
* Managed retail operations of fast food and retail gifts outlets with revenue u
p to 2.5 Million Dollars.
* Receiving and inspecting raw materials and invoice management.
* Exploring new merchandise and vendors to keep up with current trends.
* Weekly staff pay roll and vendor account maintenance and Cash and Bank deposit
s.
* Work for special event and organize inventory and sales displays during annual
events like Mardi gras and Dickens on the Strand an annual Christmas Tradition
in Galveston, Texas
* Plan weekly schedule for the 4 revenue outlets and supervise 12 full time empl
oyees.
* Meet and greet customers and explain them about merchandise and discuss and re
solve any concern in any of the outlets.

Searock Sheraton, Bombay, India

9/1992- 4/1996 Palace of the West Empress, Revolving Fine Dining Restaurant, Mai
tre D'hotel
* Receiving and greeting restaurant Patrons.
* Presenting wine and food menus.
* Daily server station assignments.
* Daily food and wine inventories.
* Closing Cash and server's reports and closing tip sheets for restaurant.
* Daily stand up meetings with managers, servers, hostesses and other working st
aff.
* Monthly training on wines and food menu to entire restaurant staff.
* Conducting periodic staff appraisals.
* Submitting revenue and tips records to accounting department.
Searock Sheraton, Bombay, India
7/1990 - 8/1992 Food & Beverage Management Trainee
Undergone vigorous industrial training with Searock Sheraton group in Bomb
ay India, received a practical knowledge about various restaurants, coffee shop,
pool side cabana, discotheque and bar operations, butcher shop, banquet kitchen
.Garde-Manger the cold kitchen, bakery and pastry department.
EDUCATION
MS Institute of Hotel Management and Catering Technology and Applied Nutrition,
Graduate in Hotel Management and catering Technology and Applied Nutrition
Food Service administration, Nutrition, Food and Beverage cost management, Food
Service Accounting,
Office administration, Housekeeping and Sanitation, Food Science and Food Preser
vation, French and English Communications
AWARDS
* Manager of the Year 2005, Woodlands Country Club.
* Manager of the Quarter 2005, Woodlands Country Club.
* Employee of the Quarter 2003, Woodlands Resort and Conference Center.
* Scholarship from the Hotel and Restaurant Association, 1989-90.
* Winner of Governor's Gold Medal for Industry Excellence, 1987-90.
PESONAL AND PROFESSIONAL REFERENCES AVAILABLE UPON REQUEST