Rajesh Kumar

I am very quick learner and know the procedure to working with New york Union standard. I have over 23 years of hospitality services related experience in five-star hotels, food and beverage service, food production, Housekeeping and Front desk in the resort and hotels. Specific skills include overall facility management, Cleaning and Tidying, staff motivation, employee training, ordering, providing excellent customer/guest service satisfaction, payroll and P/L management, budgeting and cost control, maintain the standards, catering and party planning, strategic marketing and sales, business growth strategies, multitasking, initiative, attention to details and cultural awareness. My previous employers include five-star hotels in India such as multimillion-dollar hotels and resorts of The Oberoi Group Inter-Continental hotels in New Delhi, The Taj Group, working with Master Chef Sanjeev Kapoor (Khana Khazana TV show Icon) at The Yellow Chili Group, Park Plaza hotels, and Highland Beach Resort of Goa. After arrival in the United States, I started working as a Supervisor with Wyndham Resorts as a Manager with The Curry Club, own Indian restaurant, Floral Park hotel in New York and Hampton inn & Suites by Hilton in New York.

09 Years, 15 Years

• Astt. Housekeeping exec. manager, Hamptons inn & Rockville Center, New York, NY, 12/2021, Present, My responsibilities as the astt. Exec housekeeper included smooth operations of Housekeeping and coordinate with front desk service, for early check in, pilots all other guests. Guest satisfaction, and keeping in line to maintain the standards of the Hilton. ordering inventory, staff training and teambuilding, schedule in advance behalf on staff requests and hotel occupancy, overlooking for payroll, hiring, planning. Co-ordinates between housekeeping crews to inspect assigned areas to ensure standards are met. Manages many priorities and demands and is able to solve the problems. special programs and ideas for briefing and debriefing. coordination with Exec Housekeeping manager and General Manager, Board meetings with all head of the departments every morning to make a great day to everyone. Monitoring quality and staffing requirements to ensure a positive experience for every guest.
• Supervisor for front desk and housekeeping, Floral Park motor lodge, New York, NY, 08/2019, 12/2021, My responsibilities as the supervisor included smooth operations of Housekeeping and front desk service, guest satisfaction, sale increase, ordering inventory, staff training and teambuilding, payroll, hiring, planning special OSHA programs, coordination with Manager, online advertisement., briefing, debriefing. I directed general hotel operations, monitoring quality and staffing requirements to ensure a positive experience for every guest.
• Restaurant Manager, The Curry Club of New York, New York, NY, 05/2013, 10/2018, As a manager of the restaurant, I provided balanced service with costs to ensure profitability, promoted guest satisfaction to steady repeat business, coached/scheduled servers to maximum levels of performance, monitored schedules for consistent sanitation, food quality and presentation, and purchased/controlled inventory with attention to budget guidelines. I contributed to restaurant’s recognition as most profitable and clean Indian restaurant within Long Island NY area. I also introduced a wine seminar for servers, strengthening knowledge of offerings, which dramatically increased wine sales.
• Housekeeping Supervisor, Wyndham Resort, Pennsylvania, PA, 04/2009, 05/2013, Inspected level of cleanliness and report issues to the staff and management, Assisted in scheduling of staffs according to projected staffing requirements. I responded to guests’ requests and complaints. Reported needed repairs to the maintenance staff, and Oversaw housekeeping staff to maintain cleanliness of individual rooms and other areas. Additionally, I coordinated supplies of linen etc. in order to maintain sufficiency, reported lost and found articles, and maintained linen carts and supplies as necessary.
• Five Star Hotels and Resort in India, Various, India, 2000, 04/2009, I have over 09 years of experience working in fine dining restaurants in metropolitan cities including New Delhi, Goa, Chandigarh, and Ludhiana. The hotels and resort include The Oberoi Group Inter-Continental hotels in New Delhi, The Taj Group, working with Master Chef Sanjeev Kapoor – Khana Khazana at The Yellow Chili Group, Park Plaza hotels, and Highland Beach Resort of Goa. I was manager on Duty 3 to 5 nights a week, trained staff members that included Restaurant, Bar, and Room Service staff. Teamed up with the Sales and Catering department to perform marketing and public relations activities, planned and organized functions in the Night Club, planned menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

• Six months Industrial Training at Majestic Park Plaza, Ludhiana, India
• One-month Vocational Training at Highland Beach Resort, Goa
• Food Protection Certificate, NY Department of Health and Hygiene
• Food Service Manager Certificate from Nassau County Department of Health

Best Employee of the Year – 2006 at The Oberoi Group InterContinental hotels in New Delhi, India

Employee of the month in October 2023, Hotel Allegria (Linchris) New York.

• Raj Naik, 301.237.4550
• Kulwant Wadhwa, 516.982.5893