Sanjeev Kumar has over 14 years of experience in restaurant management and operations. He is currently the Assistant Restaurant Manager at Eros Hotel in New Delhi, where he oversees a 72-seat Indian specialty restaurant. Previously, he held roles as Assistant Manager of the hotel lounge and bar, and has experience managing various other restaurants at Eros Hotel. He is skilled in operations management, budgeting, customer service, and staff management.

1. SANJEEV KUMAR
R-Z-F 1/138 A, Mahavir Enclave, Palam, New Delhi-110045
• 011-91-11-981-019-1593 • Sanjeev.kthakur6@gmail.com
CAREER OBJECTIVE: RESTAURANT MANAGER
SUMMARY OF QUALIFICATIONS
• A dynamic professional with 14 years of extensive experience in Restaurant Management,
Operations Management, Client Servicing & Team Management.
• Commenced professional journey since 2001 as a bartender of night club (Float) in
Intercontinental Eros.
• Promoted as a restaurant captain of coffee shop in the year 2005.
• Performed duties as a restaurant supervisor for the Chinese speciality restaurant in the year 2006.
• Received departmental trainer certification in the year 2007
• Led bar operation under Eros hotel managed by Hilton, for two years since 2010 till 2012.
• Assigned duty as bar manager in year 2013 till November 2014.
• Presently managing responsibilities at the Indian speciality restaurant since December 2014.
• Proven ability of delivering value-added customer service and achieving customer delight by
providing customised products as per requirements.
• Proficient in menu planning, operations management & maintenance of a hygienic environment.
• Possess excellent interpersonal skills with the ability to work in a multi cultural environment
comprising of different nationalities.
• Presently working with Eros Hotel, Nehru Place as an Assistant Restaurant Manager
PROFESSIONAL EXPERIENCE
EROS HOTEL, New Delhi, Nehru Place India 2001 September, 2015- Present
Eros hotel one of the biggest landmark of south Delhi’s commercial hub Nehru place. Located 30
minutes drives from international airport and from most travel attractions of the city. Eros hotel had
managed its operation under different brands like Park royal (a unit of southern pacific hotels
cooperation), Intercontinental and Hilton. With 218 rooms inventory its offers modern facilities to its
guest and rated as one of the best hotel in Delhi for the business travelers

2. Assistant Restaurant Manager (Singh Sahib) 2014-2015 present
Undivided Punjabi specialty restaurant of the hotel does about 2.29 Cr in a year with 51% of GOP.
Ranked 52 position of 8182 restaurant in Delhi / NCR on Trip advisor and maintaining 3.5 rating of
Zomato
• Directed and oversaw operations of 72-seat capacity restaurant leading 10-member team
• Shadowing executives to run and maintain outlets as per standard of the hotel
• Responsible for all revenues, expenditures and annual budget
• Introduced a minimum of one touch-point per quarter.
• Managed customer database to effectively market and promote restaurant products and services.
• Established guest service standards and monitored implementation to ensure target market needs
were met.
• Prepare and monitor the annual outlet budgets and revenue forecasts pro-actively addressing
trough periods
• Analyze Profit and Loss statements and develop strategies for improvement and guest
experience enhancements
• Participate actively in the hotel community to further inter-departmental working relationships
• Acts as Hotel journey ambassador thrice per month demonstrating ability to apply technical,
professional or product expertise to everyday hotel situations
• Received GM appreciation for achieving highest revenue figures in the Indian speciality restaurant.
Assistant Manager, Lounge and Bar 2013-2014
The main bar of the hotel does about 1.70 Cr in a year with 54% of GOP. Ranked 42 position of 8182
restaurant in Delhi / NCR on Trip advisor and maintaining 3.1 rating of Zomato
• Directed and oversaw operations of 70-seat capacity lounge and bar leading a 8-member team
• Recognized as Manager of the quarter for the year 2014
• Planned and executed various activities like ladies night, un-happy hours, liquid buffet etc.
• Liaison with different entertainment options in the hotel like band at bar and pianist in main
lobby
• Achieved budgeted revenue of 1.58 cr for the financial year of 2014 and exceeded the target
GOP of 43% to 54%
Executive, Blooms Restaurant 2010-2013
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3. • Directed and oversaw operations of 123-seat capacity restaurant leading 19-member team
• Conducted briefing for the team and ensured SOP’s are evaluated
• Training needs of the team was identified and sessions were planned accordingly.
• Mis-en- place was maintained as per the past stock to run operation efficiently
Executive, Singh Sahib 2008-2010
Undivided Punjabi specialty restaurant of the hotel does about 2.29 Cr in a year with 51% of GOP.
Ranked 52 position of 8182 restaurant in Delhi / NCR on Trip advisor and maintaining 3.5 rating of
Zomato
• Recognized as star of the year in the year 2008.
• Participated in supervisory development program in the year 2008.
• Recommendation for achieving the up-selling targets of the department.
Executive, Empress of China Restaurant 2006-2008
Sichuan cuisine specialty restaurant of the hotel does about 2.75 Cr in a year with 48% of GOP.
Ranked 51 position of 8182 restaurant in Delhi / NCR on Trip advisor and maintaining 4.2 rating of
Zomato
• Directed and oversaw operations of 114-seat capacity restaurant leading 8-member team
• Conducted briefing for the team and ensured SOP’s are evaluated
• Training needs of the team was identified and sessions were planned accordingly.
• Mis-en- place was maintained as per the past stock to run operation efficiently
• Awarded as star of the month for consecutively three times.
KEY RESULTS AREAS
Operations Management
• Reorganizing & controlling food / beverages cost control, financial budgeting, forecasting, inventory
control, MIS, finalizing P & L account of the department.
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4. • Making efforts to create & innovating the latest in cuisine within the budgeted figure & preparing
budgets & advance requirement of critical items for outlets.
• Preparing daily & monthly reports & implementing cost saving methods with latest automation.
Guest Relations Management
• Managing customer service operations for rendering and achieving quality services; providing first
line customer support by answering queries & resolving their issues.
• Overseeing that all the requirements of the clients are met on time & high quality services are
provided to attain high customer satisfaction.
• Handling in-house VIP’S and regular guests, evaluating guest comments, relating them to the quality
chart ship wide and making necessary changes.
Man Management
• Selecting staff (captains, stewards & hostess), handling analytical performance of the staff,
conducting classes, maintaining highest possible standards for catering / allied services &
undertaking periodic review of the staff.
• Handling the development and administration of performance management programmes in the
organization, including periodic performance reviews and appraisals for all staff members.
• Conducting daily briefing, training programs, ensuring the maintenance of service equipments &
being a part of the employee engagement and customer satisfaction service.
EDUCATION
• One & half year apprenticeship training, Intercontinental Eros Nehru Place New Delhi.
• Proficient in Windows, Micros, Opera and OnQ
• Certified departmental trainer
• OnQ trainings
1. Complaint handling
2. Bar and lounge service
3. Breakfast buffet merchandiser
4. Breakfast at Hilton
5. Hilton worldwide information security
6. All day dining
REFERENCE UPON REQUEST
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