Deepak Rawat
Paradise
Groups of
Hotels
Dar es Salaam,
Tanzania
Emailrawat232@yah
oo.co.in
Mob India:
+255
757409593
Objective
Able to build inter personal relationship, thereby execute leadership through team work.
Contribute towards long existence in the market through maximization of profits and
delivering services as per quality standards.
Goal
To lead a company with an international repute within the next twenty years.
Experience
Presently Working in Dar es Salaam Tanzania with Hotel Paradise Express and
Paradise City Both 4 star Boutique as an Food& Beverage Manager since August
2009.
JOB DESCRIPTION:
 Heading the department operation of the 4 specialty restaurants 6 conference
room and 1000 people ball room.
 Joined as a pre opening team
 Responsible for the Department smooth operations.
 Department budgets were made on the control measures.
 New concept and themes restaurant was set-up for the esteemed hotel guest
and outsiders.
 Responsible for the conference and events party.
 Responsible the department inventory and keeping the stock proper.
 Looking after all the highly co- operates clients for their needs and deeds.
 Weekly meetings with the MD for the client’s satisfaction and hotel smooth
operations.
Worked with Labriz Silhouette in Seychelles,(Small leading Hotels of the World)
one of the resorts of the Universal group, As Assistant F&B Manager then
Promoted as F&B Manager since September 2006 to 10th March 2009.
JOB DESCRIPTION:
 Heading the department operation of the 112 villa in dinning with 9 F&B
outlets with 4 Restaurant Manager and total staff of 45 belonging to 10
different nationalities.
 Joined as a pre opening team and opened up the resort to a world class hub for
the discreet guest.
 Department was established within no time with all systems and procedures
having a smooth operation
 F&B department budget was made on the control measures.
 New concept and themes restaurant was set-up for the esteemed hotel guest
and outsiders.
 Department profit margins where raised up to 30% of guidelines
 Deigned the new outlet kitchen with latest equipments from Singapore and
France
 Menu planning and costing was done for the restaurant
 Reserved Table express-check-in was introduced so the client don’t need to
wait for the Table upon arrivals
 Stores bin-card was introduced and had the minimum and the maximum stock
taking of the F&B Stores.
 Cost controls in all the measures where taken i.e. C.G.S, electricity, food,
beverages, telephone bills and staffing.
 Introduced the department meetings every week to go through the whole
week’s lacks and improvement program of the comments cards.
 Staff welfare program where introduced to keep them motivated and keeping
them the good work.
 Staff training where given to make them multi-purpose for the different
restaurant operations.
 Service was brought to the fine level to meet the discreet guest in all the
areas.
 Interacting with the in-house guest and recording them in the guest history
file.
 Upgraded the standards to the international levels.
 Acting as Operations Quality Manager in his absence and controlled the
operations and assisted in the movement of group and outlets inventories.
 Budgetary figures were calculated and moved to best profitable graphs.
 Internal competitions based on trainings (i.e. up selling) were introduced and
winners were given incentives.
 Keeping track of the international standards and updating the same to the
resort
 Training was consistently implemented for the best services to the guest in
terms of service and standard.
 Introduced high Tec equipment and machineries for the smooth operations.
 Providing a professional, advisory and executive support service to the
General Manager to assist in meeting strategic goals.
Worked with Sainte Anne Resort in Seychelles 5star Deluxe as Bar and Restaurant
Manager for 2years the company of Beachcombers best known in Mauritius consist
of 79 exclusive villas.
JOB DESCRIPTION:
 Handling the day-to-day operation containing the team of 3 assistants and 23
staff.
 Worked and training done in the all food and beverage sections like room service
telephone ethics
 Checking all rooms mini-bar prior to VIP check ins
 Assists in conducting inventory of linen, china ware and glassware and reports to
food and beverage manager
 Handling all employees practice the utmost protection of guest privacy and
confidentiality
 Handles guest and employee enquiries in a courteous and efficient manner,
reporting complaints or problems if no immediate solution can be found, whilst
feeding back a prompt follow up.
 Updating standards that are processed by the international office at Mauritius.
 Training of staff according to the rules set by international standards and united
nation public health organization.
 Budgeting the inventory accordingly to the limitations outlet wise.
 Ordering of wines and supplies through the head office.
 Controlling the movement of staff, sign off and sign on.
 To check cleaning standards and set renovation procedures.
 All other management tasks given by food and beverage Manager.
2003june - Joined as Team leader in Bars for Sun Island Resort in Maldives, Then
promoted Co-Ordinater in Food and Beverage Department by 2003 Oct.
(All- Inclusive resort with 350 villas and 72 water bungalows with 11 food and
beverage outlets)
JOB DESCRIPTION:
 Handles the operation of the shifts.
 Handling a total team of 13 team leaders and 55 staff.
 Assisted in preparing and controlling weekly requisitions, usage of product and
supply.
 Prepares Monthly activity reports.
 Coordinates and maintains machine maintenance reports and records of the
outlet.
 Assists with the preparation and regular update of the inter departmental budget
in close cooperation with the Bars manager ensuring targets are met and costs are
effectively controlled.
 Ensures proper work assignments to the contract cleaners of window cleaning,
Pestcontrolling and public areas.
 Assists in conducting inventory in linen and other operational equipments.
 Conducting training program for the team leaders and staff on soft and behavioral
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skills.
Conducts annual performance appraisals providing honest and appropriate feed
back.
Effectively communicating guiding principles and core values to all levels of
employees.
Conducts short and daily briefings to hand out assignments and to keep
employees informed of special events and instructions.
Assisting Bars manager in their day-to-day operation.
Feb 2000 – September2002 The Chain Group of Restaurant 2000 in middle east
Oman, (A chain restaurant with 2 banquet halls) as F&B Supervisor.
JOB DESCRIPTION:
 Supervised operations in varied areas including restaurant, public area, and
kitchen.
 Delegate appropriately duties and responsibilities to equip and resource
employees, nurturing and developing them whilst ensuring the standards of
operation and safety maintained
 Handles guest and employee enquiries in a courteous and efficient manner.
 Initiated departmental motivational programs 'Star of the month' through a
performance and productivity measurement system. A program developed where
each attendant can view his or her performance on a day-to-day basis and also
month wise.
 Conduct training program for the department, includes skill based, behavioral,
soft skill and Management based.
 Worked in co ordination with the housekeeper and supervised the entire operation
of the hotel
 On job training in stores and food and beverage service.
Jan99- Jan2000) F & B Captain on deputation to The Le Meridien Pune India.(Best
Hotel in South Asia for 2 years)
JOB DESCRIPTION:
 Deputed for the training of staff and implement the standards as per the Meridien
format.
 Shift handling and finding operational shortcomings.
 To ensure the wines are available for sale on time.
 Conducting regular inspections of other bars and ensuring standards of cleanliness is
maintained at all times.
 Training done with inputs with training manager and basic training modules made for
basic, wine service, product knowledge.
 Handled operation on all shifts in all areas of Bars.
 Worked with Bars Manager to update the standard operating procedures.
With the assistance of Corporate Quality the Brand Standards for the department was
Set for the first time.
Done special food and beverage training for six months in Le Meridien Pune India.
 Undergone basic industrial training in all departments and grasped the skills for
becoming a hospitality professional.
Education
Personal
profile
 Undergone French classes in Seychelles at Alliance Francois for 6 months.
 Passed 1st Class Hotel Management Diploma Course from Dehradun(India) Food
Craft Institute Of Management, in 1999.
 Passed Higher Secondary School (12th) from Dehradun(Uttrachal India ) Board
in 1995.
 Passed Secondary School Certificate (10th) from Mumbai (India) Board in 1993.
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Height: 170 cms, Weight: 63 Kgs, Eye sight: 6/6.
Nationality: Indian
Date of birth: January21, 1977.
Married.
 Passport number: G 8500028, Place of Issue: Mahe[Seychelles], Date of Expiry:
01.05.2018
Computer
Skils
P O Skill
Languages
Known
Interest and
achievement
s:
References
 Word, Excel, PowerPoint. Outlook.
 Micros, Silverware, Infogenis, Maestro and Vista
English, Hindi and Basic French
 Awarded certificate of Honor for sports cricket in state level.
 Awarded recognition for becoming as a part of the pre-opening team for the Le
Meridien Pune (India) and Labriz Silhouette in Seychelles.
Mr. Pascal Gadget
Director Food and Beverage,
Le Meridien,
Pune.India
Mr. Vinesh Gupta
General Manager,
Labriz Silhouette Resort
Seychelles