Sandip Kshetry

• Managed 75 employees, split into 3 food and beverage teams, coordinated operations for three outlets grossing over $12.2MM in annual revenue, grand salon restaurant & lounge, bar and room service. Oversaw department profit & loss, budgeting, ensuring all quality controls were maintained.
• Created and enforced performance and service standards (Forbes Standard) to keep consistent with 5 star and 5 Diamond service, high quality environment devoted to customer satisfaction increasing average guest service score by 6% from 2023 to 2024. Motivated staff to perform at peak efficiency and quality increasing employee retention from 89% to 92%. Created and implemented training programs to enhance employee performance.
• Developed and implemented training programs for staff, improving service quality and operational efficiency with FORBES standard.
• Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business. Worked closely with catering sales team, chef and cooks to determine menu plans for special events or occasions.
• Responsible for employee hiring, training, coaching and counselling. Completed weekly schedules, Overtime sheet, shift reports and other business documentation.
• Optimized staffing schedules based on anticipated business volumes, ensuring proper coverage during peak periods while maximizing labor cost efficiencies.

· Oversee daily operations of food and beverage outlets, including restaurants, bars, in room dining and events.

· Ensure smooth service delivery and maintain high standards of food and beverage quality and presentation.

· Collaborate with chefs to design menus in Canva that reflect current culinary trends and meet customer preferences.

· Set pricing strategies to maximize profitability while ensuring customer satisfaction.

· Recruit, train and supervise staff to uphold service standards and enhance team performance . Discuss and do role play with staff every day with FORBES standards during 15 minutes briefing.

· Monitor inventory levels, overseeing budgeting, forecasting and financial reporting to ensure that department meet its financial targets.

· Logged guest complaint in KYC on daily basis and resolve promptly to enhance guest satisfaction.

· Strive to create exceptional dining experiences through attentive service and quality offerings.

• Capitalized on the opportunity to lead forward-thinking Food & Beverage operations, including training, mentoring, and managing a service-centric team of three (3) Outlet Managers, one (1) Banquet Manager, and 45 union employees.
• Directed all facets of restaurant, bar, room service, minibar, and banquet operations initiatives, including overseeing restaurant capacity of up to 75 ppl, bar capacity of 60 ppl, banquet capacity of up to 200 ppl, and 426 guest rooms.
• Coordinated and implemented essential instruction for employees to consistently optimize operational efficiencies. Prepared and disseminated a Food & Beverage outlet schedule and objectively evaluated performance of employees.

• Leveraged broad scope of industry knowledge toward directing all Food & Beverage operations encompassing a restaurant, bar and lounges, in-room dining, and banquets. Ensured quality services to actively boost overall sales.
• Contributed sharp analytical abilities toward cost-consciously managing large-scale weekly inventory of wine, liquor, and beer while administering profit / loss. Maximized the use of resources by preparing weekly schedules and payroll.

• Strategically steered all facets of food and beverage operations, including mentoring and managing top-performing teams across three (3) departments encompassing two (2) restaurants and lounges, as well as one (1) banquet operations.

• Led targeted decision-making across four (4) departments encompassing one (1) Four-Diamond-rated restaurant, in-room dining, Writer’s Bar, and banquet operations. Managed cost-effective inventory control of high-volume supplies.
• Additional Professional Experience
• Restaurant Manager – Fine Dining ITC Hotel Sheraton & Towers, Calcutta, India 2003 – 2004
• Food & Beverage Server (Trainee) The Park, Calcutta, India 1999 – 2001